Steak Sandwich with Gorgonzola Spread

Evie got a new book, guess what, it involves cooking! She was so surprised to find this book, it is a kids book by Giada de Laurentis. There are two others in the series as well that we are keeping an eye out for. 

This is the book

There are two recipes in the back, one for pizelles and one for steak sandwiches. 

We made the sandwiches.

First of all you need to marinade the steak. We liked the flavour of the marinade and will try freezing steak in it sometime for a freezer meal.

You will need:

1/4cup balsamic vinegar 

1/4cup soy sauce

1/4cup Worcestershire sauce

1tbsp yellow mustard seeds cracked

4oz Gorgonzola crumbled

1/2cup sour cream

Salt and pepper to taste

1 baguette

2cups lightly packed arugula

3 (12-14oz) ribeye steaks

Combine first five ingredients in a large resealable plastic bag, and the steaks and seal the bag. Refrigerate at least 30 minutes up to 2 hours. Turn occasionally as they marinate. 

Remove steaks from bag and discard marinade. Grill steak to desired doneness. Let steaks rest on a plate for about 10 minutes then slice thinly across the grain.

Stir sour cream and Gorgonzola together with a sprinkle of salt and pepper to make a thick spread. 


Cut baguette lengthwise and scoop out a little of the bread. Smear the spread over both sides of the baguette halves.  Sorry, got carried away with making dinner and forgot to take pictures. Arrange arugula over bottom half of baguette then add warm steak slices on top. Sprinkle the steak slices with a little salt and pepper. Cover with baguette top. Cut sandwich crosswise into 3-4 equal parts.


Then Evie made these little sandwiches from the leftovers for her lunchbox the next day.

Just baguette,steak with a drizzle of balsamic and some arugula leaves.

Notes: we did not use ribeye steaks as the store that I went to had noe, so we just used another type of sandwich/grilling steak.

Also determined that neither Evie or I like Gorgonzola, we ate the sandwiches because they were very good, but Gorgonzola stinks! We can’t get over that so I will use the steak part again, maybe with a different less stinky spread!

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In My Kitchen September 2016

Welcome back IMK friends!  The IMK hiatus is over and we are back sharing what is going on in our kitchens. Summer is over, school is back in and schedules are busier than ever. Here are a few things that we have in our kitchen.

Olive oils and balsamic vinegars that we picked up while on vacation.

A new locally made maple and birch cutting board.

All of this pottery was made by Evie in her pottery camp, a jar,some little pinch pots and an owl in a nest.


My friend brought me this pie mound from a trip to England

We went apple picking and got cider and warm apple cider donuts as well.
Some of the apples was made into apple sauce, may get us through winter

And made some dill pickle relish to use on burgers.

Looking forward to visiting some of your kitchens.

Stewed Chickpeas with Tomatoes and Feta

I received a blog post in my inbox from Alexandra for this chickpea stewy dish and decided to try it because 1) Evie loves chickpeas 2) had a bowl full of cherry tomatoes from our garden and 3) needed a vegetarian meal. Perfect right? 

Before I forget here is the link to the recipe on Alexandra’s website,  https://www.alexandracooks.com/2016/08/30/stewy-chickpeas-tomatoes-feta/

First of all you need to sweat some garlic in olive oil, you do this slowly on low heat, I probably used 4-5 cloves sliced and roughly chopped. Just let the garlic cook down until soft. Then I stirred in 2 cans of chickpeas, probably about 4 cups.

Then I roughly chopped 3 regular medium sized tomatoes and about 2-3 cups halved cherry/grape tomatoes. 

Throw all of the tomatoes into the chickpeas. Stir. Then I added about 1/2-3/4 of a bottle of capers. And a large splash of balsamic vinegar. Turn up the heat to medium to get simmering and the tomatoes will start to release their juices. I sprinkled with little salt and black pepper. Once it is simmering and nice and stewy throw in a large handful or two of chopped fresh basil. 



When Evie walked into the kitchen she promptly stated that isn’t stew there is no broth, that is not enough broth. Right away she decided it was not going to be good. Until she tried then she gave me that look that says oh, actually I do like it.

Toast some crusty bread or baguette in a hot pan with olive oil to serve with the chickpeas.



Top chickpeas with crumbled feta and serve with toasted bread. It was delicious!