Home
In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Downright delicious theater Steak with Mushrooms, Onions and Grilled Bread has stood the test of time for good reason

Nealey Dozier



JewishWorldReview.com | Classics stick around for good reason, and Marion Cunningham's retro Theater Steak is proof that a one-dish dinner can be downright delicious.

When I'm in need of dinner inspiration I prefer to head back in time -- past the cookbooks from the latest celebrity chef or hot new food blogger and straight to the ones that have stood the test of time.

Despite the constant bombardment of fancy new flavors and gourmet ingredients, I still believe that simplicity really does win out. Another cook who felt this way was legendary cookbook author and home cook Marion Cunningham. If you've made her famous yeasted waffles, then you know what I mean -- her restraint is why her recipes have remained dog-eared and splattered by countless loyal followers throughout the years.

As I was paging through "The San Francisco Chronicle Cookbook" recently, a recipe titled Theater Steak immediately caught my eye. It was by Cunningham and its concept was simple: a one-dish steak dinner that, according to her, ensured a theater-goer made his curtain call on time. While I am never one to turn down a filet and mushrooms, it was the buttery nest of toasted bread sopping in pan juices that finally lured me in.

Once in the kitchen, a part of me felt driven to make little tweaks and changes like I so often do. But I refrained. I chose to trust instead. And with that trust came the true reward: the gentle reminder that more does not always mean better, and that, yes, less really is often more.



THEATER STEAK WITH MUSHROOMS, ONIONS AND GRILLED BREAD

SERVES: 2

  • 2 tablespoons neutral cooking oil, such as canola or safflower
  • 2 (8-ounce) beef filets, preferably 1 1/2-inches thick, at room temperature
  • 1/4 cup chicken stock or white wine
  • 4 tablespoons margarine
  • 1 pound mixed mushrooms, cleaned and sliced
  • 1 large onion, sliced into half moons
  • 4 thick slices good-quality bread (I used a French loaf)
  • 1 cup spicy greens, such as arugula or watercress
  • Kosher salt and freshly ground pepper, to taste



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Preheat oven to 325 F. Line a baking sheet with foil and set aside.

Heat two tablespoons of oil in a heavy skillet over medium-high to high heat. Pat the filets very dry and season the side facing up generously with salt and pepper. When the oil is shimmering, place the filets, seasoned side down, in the skillet. Season the top with additional salt and pepper.

Cook the steaks without disturbing until a deep golden brown crust has formed, 3 to 5 minutes. Flip the steaks and allow to cook for another minute or so. Place the steaks on the baking sheet (they should still be on the rare side, about 120 F on an instant read thermometer) and transfer to the oven.

Return the skillet to high heat. Add the stock or wine and swirl to remove any caramelized bits from the bottom of the pan. Lower heat to medium and add 2 tablespoons margarine. Add the mushrooms and onions and sprinkle with salt and pepper. Cook the mushroom mixture, stirring frequently, until tender, 10 to 12 minutes. Transfer to a plate.

Remove steaks from the oven and check their temperature: if they have reached 130 F, remove them from the baking sheet and set aside to rest; if not, return them, along with the mushroom mixture, to the oven.

Melt the remaining two tablespoons margarine in the skillet. Add the bread and cook until toasted and golden brown on each side. Remove the steaks and mushroom mixture from the oven. Place about 1/4 cup greens over each piece of bread, followed by 1/4 of the mushroom mixture. Thinly slice the steaks lengthwise and arrange over the bread; pour any juices from the cutting board over the top.

Recipe Notes

Although I usually prefer a fattier cut, such as a rib eye, a filet really is the best choice for this recipe -- its mild, buttery taste will not be overwhelmed by the other flavors.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)




© 2014, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.

Quantcast