German bacon and onion tart (flammekueche)

From Cook's Illustrated

Serves 4 as a main course, or 6 as an appetizer. Published October 3, 2007. Web Exclusive.

For the lightest, crispest crust, use an unbleached all-purpose flour with a protein content no higher than 10.5 percent, such as Gold Medal or Pillsbury. Serve the tart with a salad for dinner, or cut it into small pieces and serve as an appetizer. This tart tastes great with Gewürztraminer (a German white wine).

This recipe was published in our cookbook The Best International Recipe.

Ingredients

Tart Dough
2	cups unbleached all-purpose flour (10 ounces), plus extra as needed
1/2	teaspoon instant yeast
1/2	teaspoon honey
1/2	teaspoon salt
3/4	cup warm water , plus 2 tablespoons (100 to 105 degrees)
1/4	cup vegetable oil
Topping
1	cup crème fraîche or sour cream
	Table salt and ground black pepper or ground white pepper
1/2	teaspoon fresh grated nutmeg
8	ounces thick-cut bacon (about 6 slices), cut crosswise into 1/4-inch strips
4	medium onions , halved and sliced thin (about 4 cups)

Instructions

1. 1. For the tart dough: Combine the flour, yeast, honey, and salt in a food processor. With the machine running, add the water through the feed tube, followed by the vegetable oil. Continue to process until the dough forms a ball, about 30 seconds.

2. 2. Turn the dough out onto the counter and knead by hand for 30 seconds, adding extra flour if the dough is sticky. Wrap the dough in plastic wrap and refrigerate for 2 hours, or up to 2 days.

3. 3. Adjust an oven rack to the lowest position, set a baking stone on the rack, and heat the oven to 500 degrees; let the baking stone heat for 1 hour.

4. 4. For the topping: Meanwhile, mix the crème fraîche, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg together, cover with plastic wrap, and refrigerate until needed.

5. 5. Cook the bacon in a 12-inch nonstick skillet over medium heat until browned and most of the fat has rendered, about 10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet. Add the onions and 1/2 teaspoon salt to the fat left in the skillet, cover, and cook over medium heat, stirring occasionally, until the onions are softened and have released their juices, about 10 minutes. Uncover and continue to cook, stirring often, until the onions begin to brown, about 6 minutes; set aside off the heat.

6. 6. To assemble and bake: Remove the dough from the refrigerator. Divide it into two equal pieces, forming each piece into a ball. Place one ball on a lightly floured sheet of parchment paper and cover with one large sheet of plastic wrap (or two small overlapping pieces). Using a rolling pin, roll the dough into a 15 by 9-inch oval. Slide the parchment paper with the dough onto an inverted baking sheet.

7. 7. Spread half of the crème fraîche mixture over the dough, leaving a 1/2-inch border at the edge. Scatter half of the onion mixture and half of the bacon over the top. Slide the parchment with the tart onto the heated baking stone. Bake until the edges of the tart are golden brown and the parchment releases from the tart bottom, 5 to 7 minutes. While the first tart bakes, roll out and assemble the second tart on a sheet of parchment paper using the remaining dough and topping. Cut the baked tarts into about 6 pieces, and serve immediately.

Steak tips with mushroom-onion gravy

From Cook's Illustrated

Serves 4 to 6. Published September 1, 2009. From Cook's Illustrated.

Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure evenly sized chunks, we prefer to purchase whole steak tips and cut them ourselves. If you can only find cubes or strips, reduce the cooking time slightly to avoid overcooking any smaller or thinner pieces. Cremini mushrooms can be used in place of the white mushrooms. Our preferred brand of beef broth is Pacific. Serve over rice or egg noodles.

Ingredients

1	tablespoon soy sauce
1	teaspoon sugar
1 1/2	pounds sirloin steak tips , trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
1/4	ounce dried porcini mushrooms , rinsed well
1 3/4	cups low-sodium beef broth (see note)
	Table salt and ground black pepper
2	tablespoons vegetable oil
1	pound white mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
1	large onion , halved and sliced thin (about 1 1/2 cups)
1	medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1/2	teaspoon minced fresh thyme leaves
4	teaspoons unbleached all-purpose flour
1	tablespoon chopped fresh parsley leaves

Instructions

1. 1. Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.

2. 2. Meanwhile, cover porcini mushrooms with ¼ cup broth in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince (you should have about 1½ tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.

3. 3. Sprinkle meat with 1/2 teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add meat and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate and set aside.

4. 4. Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and ¼ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen fond. Add onion and ¼ teaspoon salt; continue to cook, stirring frequently, until onion begins to brown and dark bits form on pan bottom, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1½ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil.

5. 5. Nestle steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130 degrees on instant-read thermometer, 3 to 5 minutes, turning beef over several times. Season with salt and pepper, sprinkle with parsley, and serve.

The Right Steak Tips
Steak tips (also called “flap meat” or “sirloin tips”) have a big beefy flavor and tender texture (when sliced properly against the grain) that make this cut one of our favorite inexpensive steaks. But since “steak tips” is a catch-all phrase for almost any type of beef cut into strips, it can be tricky to identify. The easiest way is to look at the grain: Flap meat has a large-grained texture that is distinct from other beef cuts, which tend to have a finer, tighter grain. And be sure to buy a whole steak, not strips or cubes.