Flat Iron Steak and Blue Cheese Scallion Drop Biscuits

Once again, the beautiful pictures on Smitten Kitchen inspired me to try another recipe posted on the site, Blue Cheese Scallion Drop Biscuits. Deb of Smitten Kitchen and most of the commenters felt the biscuits were breakfast fare, I immediately wanted to pair them with thinly sliced grilled steak and Dijon mustard.

I had planned on flank steak until I spotted the flat iron steak right next to it in the grocery store. Flat iron steak is thin like flank steak, but a lot less fatty. I marinated the meat in a trusty McCormick garlic and herb marinade and Sous Chef grilled it to perfection.

The biscuits were very easy to mix up and baked quickly. Hot out of the oven they were delicious. I made a little sandwich out of mine with the steak and mustard. My husband thought the blue cheese was a wee strong, the boys agreed. The next morning I had one for breakfast and realized they were correct. I will probably halve the cheese if I make these again.

Everyone loved the steak. I especially loved it with the mustard. A few weeks ago I was listening to a cooking show on the radio and a chef recommended Maille Dijon Mustard. I found some and it is fabulous. First I tried it on a ham sandwich and then with the steak, I'm hooked. Au revoir Grey Poupon.

Dinner Last Night: Spaghetti and Meatballs

We went Italian for last night's international meal. My oldest son had a friend sleep over, so instead of trying my hand at Eggplant Parmesan, I played it safe. This is my second time making this wonderful sauce , found at Smitten Kitchen. I love that site! The sauce is basic, but delicious. I kept it simple for the kids, but I could see adding mushrooms, spinach, etc. I did have some turkey meatballs from Harris Teeter in the freezer, they were a nice addition. One of these days I will try making my own, I haven't been too successful in the past.

All three of the kids seemed to enjoy this and the garlic bread on side. They deserved their dessert! I should have whipped up some tiramisu, but I couldn't resist making these again. The kids were glad I did!

Dinner Tonight: Bacon-Boursin Soufflé with Spinach

I've made this soufflé a few times before. Usually as a side to a juicy steak. Tonight I thought it would make a nice main course served with a salad. It worked out perfectly. The kids had seconds, and ate them!

I found this recipe in Cuisine at Home magazine, the February 2006 issue to be exact. I had to dig through the archives today to locate it. Thankfully my magazines are sort of organized....anyway here it is:

Makes one 9" Soufflé

Total Time: About 1 1/2 Hours

Saute; Remove:

2 strips thick sliced bacon, diced

Saute in 1 T. Drippings; Add:

1/2 cup onions, diced

Pinch of red pepper flakes

1/4 cup all-purpose flour

Gradually Stir In; Add:

1 1/2 cups whole or 2% milk

1 pkg. Boursin cheese (5.2 oz.)

1 cup frozen spinach, thawed and squeezed dry

1/4 cup Parmesan, grated

Salt, white pepper, and ground nutmeg to taste

5 egg yolks

Reserved bacon pieces

Beat; Fold Into Base:

5 egg whites

1/4 t. cream of tartar

Preheat oven to 400 degrees with a rack in the lower third. Generously grease a 9" soufflé dish with softened butter; coat the inside with 3 T. plain bread crumbs. Freeze the dish

Sauté bacon in a saucepan over medium-high heat until crisp. Remove and drain on a paper towel-lined plate. Pour off all but 1 T. of drippings.

Saute onions and pepper flakes in drippings until onions are soft, 4-5 minutes, stirring often; add flour.

Gradually stir in milk; bring to a simmer, stirring often to prevent scorching. Reduce heat to low, then add Boursin, spinach, Parmesan, and seasonings. Transfer to a large bowl along with egg yolks; stir in the reserved bacon.

Beat egg whites and cream of tartar to stiff peaks in a bowl using an electric hand mixer on medium high speed. Lighten the spinach mixture with some of the whites, then carefully fold in the remaining whites.

Pour batter into prepared dish, place the dish on a baking sheet, and bake for 30 minutes. Reduce oven temperature to 350 degrees and bake another 15-20 minutes. For the best presentation, serve immediately.

After dinner we were all in for a sweet treat. I have been exploring a lovely food blog, Smitten Kitchen, where I came across this today! Brown butter and a little salt make for a more adult krispie treat. Not to worry, the kids love them too!