Roast New York Strip Loin With Garlic-Herb

Sunday, May 17, 2009


* 4 garlic cloves
* 8 fresh sage leaves
* 4 teaspoons fresh thyme leaves
* 4 teaspoons olive oil
* 2-4 teaspoons salt (depending on how salty you like your food)
* 1 1/2 teaspoons ground black pepper
* 1 (4-5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch


1.With machine running, drop garlic into processor; blend until finely chopped.

2.Add sage, thyme, oil, salt and pepper; process until paste forms.

3.Pat meat dry with paper towels.

4.Rub meat all over with herb paste.

5.Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).

6.Preheat oven to 450°F

7.Place meat, fat side up, on rack in roasting pan.

8. Roast meat 15 minutes.

9.Reduce oven temperature to 350°F and continue roasting until your meat
thermometer reads;

120 - 125 degrees for rare (about 30 minutes)

125 - 130 degrees for medium-rare (about 35-40 minutes)

135 - 140 degrees for medium (about 40-50 minutes)

11.Remove from the oven, tent the roast loosely with foil and let stand 15-20
minutes before slicing

12.Using a sharp carving knife, slice the roast into desired thicknesses (desired
number of portions)

13.Arrange slices on platter.


Saturday, May 16, 2009


* 1 pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
* 12 ounces cottage cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
* 9 lasagna noodles
* 1 pound shredded mozzarella cheese


1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.

3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

4. Preheat oven to 350 degrees F (175 degrees C).

5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

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