STOWERS CAFE | Cooking Class | May 13, 2021

STOWERS CAFÉ COOKING CLASS Thursday, May 13, 5:30 p.m.

FEATURING INGREDIENT LISTS & RECIPES FOR:

Cast-Iron Seared Steak or Tofu ∙ Garlic & Parsley Compound Butter Oven-Roasted Potatoes ∙ Steamed Broccoli

Cast-Iron Seared Steak Serves: 2 | Prep Time: 8 minutes | Cook time: 15 minutes YOU WILL NEED : heavy skillet (cast iron) tongs aluminum foil paper towels meat thermometer INGREDIENTS: 1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt) coarse salt, such as kosher salt or sea salt black pepper (optional) DIRECTIONS 1. Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.

2. Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.

3. When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. (If using two steaks, cook in two batches.)

4. Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted. Press down gently to ensure even contact between steak and pan.

Keep cooking over very high heat, flipping steak every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.

5. When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.

6. Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.

7. Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body PRO TIP If cooking skirt or hanger steak, make sure to slice across the grain of the meat.

Hand-picked just for you by, Robin Needhammer Executive Chef, Stowers Café

Cast-Iron Seared Tofu Serves: 2 | Prep Time: 8 minutes | Cook time: 15 minutes YOU WILL NEED : heavy skillet (non-stick) spatula paper towels INGREDIENTS: 1 brick of firm or extra firm tofu split into 4 pieces, 1 inch thick coarse salt, such as kosher salt or sea salt black pepper (optional) DIRECTIONS 1. Remove packaging and pat tofu dry with paper towels. Line a plate with paper towels, place tofu on top and set aside to dry further. Turn occasionally; replace paper towels as needed.

2. Place a heavy skillet on the stove. Turn heat to medium-high under pan. Pat both sides of tofu dry again.

3. When pan is hot, 5 to 8 minutes, add a small amount of high heat oil to the pan; pat tofu dry again and place in pan.

4. Let tofu sizzle for 1 minute, then use spatula to flip it over.. Keep cooking over medium-high heat, until crispy brown exterior is achieved. After it’s been turned a few times, sprinkle in two pinches salt. If using pepper, add it now.

5. Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body.

PRO TIP You can also use blackened seasoning to give the tofu extra flavor!

Hand-picked just for you by, Robin Needhammer Executive Chef, Stowers Café

Garlic & Parsley Compound Butter Serves: 32 | Prep Time: 5 minutes YOU WILL NEED medium mixing bowl rubber spatula or spoon plastic wrap or parchment paper INGREDIENTS 1-pound unsalted butter, softened 8 cloves/8 teaspoons fresh garlic, minced ½ cup fresh parsley, chopped 1 tablespoon kosher salt 2 teaspoons black pepper, freshly ground DIRECTIONS 1. Place all ingredients in bowl. Incorporate everything together using the rubber spatula until mixture looks well blended.

2. Take a sheet of plastic wrap or parchment and place the mixture in the middle of the sheet. Use the paper or plastic to make a roll of butter, like the look of a roll of cookie dough. Tie the ends and place in the refrigerator or freezer to set.

3. Once the butter is set it is ready to slice and use!

PRO TIP You can store the butter in the freezer up to a year in an airtight container!

Created by, Rose Fletcher Sous Chef, Stowers Café

Oven-Roasted Potatoes Serves: 8 | Prep Time: 10 minutes | Cook time: 1 hour YOU WILL NEED 1 sheet pan 1 large bowl 1 large spoon or spatula INGREDIENTS 3 pounds of potatoes (small red or golden potatoes work best) ¼ cup olive oil 1 ½ teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoon minced garlic 2 tablespoon minced fresh parsley DIRECTIONS 1. Preheat the oven to 400 degrees F. 2. Cut the potatoes in half or quarters depending on the size.

3. Place in a bowl with the olive oil, salt, pepper, and garlic 4. Toss until the potatoes are well coated.

5. Transfer the potatoes to a sheet pan and spread out into 1 layer.

6. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.

7. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

PRO TIP Turn potatoes twice while cooking with a metal spatula to get all sides brown and crispy.

Created by, Rose Fletcher Sous Chef, Stowers Café

Steamed Broccoli Serves: 2 | Prep Time: 5 minutes | Cook time: 3-5 minutes YOU WILL NEED medium pot/saucepan steamer basket or aluminum foil INGREDIENTS broccoli crowns or precut florets DIRECTIONS 1. Chop the veggies into uniform pieces.

2. Fill the pot with water under the steamer basket. Bring it to a boil.

3. Add the veggies, cover, and steam until crisp tender (timing below).

4. Drain and season.

Toss hot steamed broccoli with a Tablespoon of compound butter to bring in more flavor!

PRO TIP Always open the lid away from you so you don’t get burned with the steam!

Created just for you by, Robin Needhammer Executive Chef, Stowers Café