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    Flank steak with roasted veggies and wild rice

    The final exam for my Gourmet Foods class was an Iron Chef competition. My lab group was given four main ingredients to use: a flank steak, asparagus, wild rice and asparagus. We were given 30 minutes to discuss and prepare our meal and then we had an hour to cook with any help from our professor or from a recipe. 

    For the flank steak, we did a red wine reduction. We put 2 cups of red wine, 2 cups of acai juice, 3/4 cup molasses and 1/2 cup chopped prunes in a sauce pan on the stove over medium heat for 45 minutes.

    When the reduction was ready, we pan-seared the steak in butter over the stove. To do this, you melt the butter in a pan and wait until it bubbles. When you place the steak in the pan it should sizzle. Cook the steak for about 2 minutes, then flip and cook for an additional two minutes. Once you cook each steak, add the steak back into the pan and pour the glaze over it, coating it completely. After you glaze each steak, place one on the plate and pour the remaining glaze over the top.

    Then we decided to melt 1 cup of fresh-grated Parmesan cheese to 1 cup of wild rice. To do this, you simply boil water and cook the wild rice, then add the cheese and stir until it melts evenly throughout. For extra flavor, we added 3 tablespoons of fresh rosemary.

    For the vegetables, we toasted almond slivers to later add to the asparagus. We roasted the asparagus with zucchini in butter over the stove, then added the almonds.

    We had so much of the prune glaze left over that we added more prunes and golden raisins and poured it over a scoop of vanilla ice cream.

    The meal was absolutely amazing, and the judges though so as well, because they announced us as the winners! You can now refer to me as TCU Iron Chef Carissa.

    Raisin-Orange Scones

    My Gourmet Foods professor introduced scones on our “Tour of Scotland” lab day. The provost of Texas Christian University is from Scotland, so every year he comes to the Gourmet Foods class to talk about typical Scottish meals. I absolutely LOVE these scones! Just make sure when you cut them, you make them 1/2 inch thick. I did not do this the first time I tried to make scones and they came out looking like crackers!

    • 2 cups flour
    • 1/4 cup sugar
    • 1 tbsp. baking powder
    • 1 tsp. salt
    • 1/3 cup shortening
    • 1/2 cup raisins
    • 1 tsp. grated orange zest
    • 1 large egg
    • 1 egg yolk
    • 1/2 cup milk
    • 1 egg white, beaten
    • 2 tbsp. sugar

    Preheat your oven to 425 degrees. Combine flour, 1/4 cup sugar, baking powder and salt. Cut in shortening with a pastry blender until it resembles coarse crumbs. Stir in raisins and orange zest.

    In a small bowl, blend egg, egg yolk and milk. Add this mixture all at once to flour mixture, stirring just until moist. Turn out on a lightly floured surface and knead lightly for 30 seconds. Roll or pat into a 9 inch circle, 1/2 inch thick. Place on a cookie sheet and cut into 8 wedges.

    Brush with egg white and sprinkle with 2 tbsp. sugar. Bake in 425 degree F oven for about 8-10  minutes until golden. Serve with Devon Cream and strawberry jam!