Back Pocket Recipes

Adults of all ages should be able to cook certain dishes. Some simple recipes are tricks and cooking skills to make a great dish. We can ensure that our guests will be satisfied and happy when they arrive for dinner if we know these cooking skills and recipes.

Making a delicious meal with a simple pasta dish or a steak is easy. You can also achieve a crispy crust on a tender fish. Combine it with sliced tomatoes, and you have a fantastic dinner. Every French adult knows how to cook a classic “bonne femme” dish: roast chicken with a pan sauce of three ingredients. We should all master one word that is a show-off. Here’s rosy, moist pork tenderloin stuffed with a tasty stuffing.

The Best Steak with Lemon Thyme Butter

Makes 4 to 6 Servings

You want to ensure that your investment in a thick, beautiful steak is worth it. This method, which involves browning the steaks on the stovetop after starting them in a low-temperature oven, ensures an even crust and a tender steak. What about the butter? This is called “gilding of the lily.”


Softened butter, eight tablespoons (one stick), unsalted

* one tablespoon of minced Thyme leaves

* one teaspoon of grated Lemon Zest

* To taste, kosher black pepper and freshly ground kosher salt

Fresh Lemon Juice – 1 Tablespoon


Two 2-inch-thick New York strip steaks or boneless ribeye steaks (about two pounds in total weight).

* 1 1/2 teaspoons of kosher salt

* Freshly ground black pepper to taste

Grapeseed Oil – 1 Tablespoon

1. Beat the butter with a fork, then add the thyme and zest. Add salt and pepper. Add the lemon and continue to beat. Cover the ramekin with plastic wrap and let it sit at room temperature for at least 30 mins to allow flavors to blend.

2. Place a rack onto a baking sheet with a rim.

3. Salt and pepper the steaks evenly. Be generous. Place them on a rack and let them sit for an hour.

4. Preheat the oven to 200oF.

5. Slide the steaks onto the rack above the baking sheet and roast for 17 minutes (for rare) or 20 minutes (for a medium-rare).

6. Heat a cast iron skillet on medium-high heat for five minutes (a few drops should skitter over the surface and evaporate). Add the grapeseed oil and steaks. Brown the tops, bottoms, and sides separately for 2 minutes. If the steaks don’t stand on their own, lean them against the side wall of the pan. Place the steaks on the rack and tent them with foil. Let rest for 10 min.

7. Slice the steaks across the grain. Arrange on a plate and top with butter. Serve right away.

What you need to know

This recipe is all about size. The steaks should be at least 2 inches thick to ensure success.

The meat will cook more evenly if it sits out for an hour.

The butter can be made in advance, refrigerated, and brought to room temperature before serving. It won’t melt if it’s too cold.

* You can skip the butter to serve steaks as the Tuscans would. Instead, drizzle your best olive oils over the steak slices and add a generous amount of lemon juice.

Spaghetti Pomodoro With Italian Sausages

Makes 4 Servings

The tomato sauce should only be cooked briefly if it has meat. It’s the purest, most straightforward sauce you’ll ever make. You can prepare dinner in the same amount of time as it takes to boil the water and cook the spaghetti.

* 6 tablespoons of olive oil, divided

* four sweet Italian sausages

* 3 large garlic cloves (one peeled and two minced).

* 1 (28-ounce) can of crushed plum tomatoes

Half a cup of water

* one bay leaf

* Crushed hot red pepper flakes

* To taste, kosher black pepper and freshly ground kosher salt

1 Pound spaghetti

* Freshly grated Pecorino and Parmesan Cheese for Serving

1. In a medium-sized skillet, heat three tablespoons of olive oil. The tip of the paring knife can be used to prick the sausages. Add the sausages and garlic peeled when the oil begins to shimmer. Turning them over as needed, cook until the sausages are browned on all sides and are cooked through. This should take about 15 minutes. Garlic that has been browned should be thrown out. Remove the skillet.

2. While waiting, bring a large pot of water to a boil on high heat.

3. In a 12-inch skillet, add the remaining three tablespoons of olive oil with the minced garlic. Turn the heat up to medium-high and cook the garlic until it barely begins to turn golden, approximately 1 minute. Add the crushed tomato. Add the crushed tomatoes. Rinse the can in water, then add a bay leaf, some crushed red pepper, and a little salt and pepper. Bring the mixture to a boil, then reduce the heat to low.

4. Add two tablespoons of salt to the boiling water. Add the spaghetti to the boiling water and cook until it’s just a minute short of being al dente.

5. The bay leaf can be thrown away after the sauce’s heat increases. Transfer the spaghetti with tongs into the sauce and add 1/4 cup of pasta water. Stir the spaghetti with tongs, lifting the strands as you stir. Add a bit more pasta water if the sauce is too thick. Cook for one minute.

6. Divide the spaghetti between 4 pasta bowls. Add a sausage to each bowl and serve right away. Pasta is always ready. Pass the cheese around the table.

What you need to know

* The center of older garlic cloves has a green sprout. It isn’t enjoyable. Before you mince the garlic, cut it in half. Remove any green nodes.

* While chefs use a paring blade to mince garlic, it is easier to smash the garlic with the flat side of a chef’s knife. Add a pinch or two of salt and chop. The blade flat presses down on the garlic, dragging it across and crushing it. Continue to chop and grind until you have almost a paste.

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