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Steak and Blue Cheese Crostini From Chef Lesli Sommerdorf for Harmons Serves 6-8
Ingredients: 2 cloves garlic, halved 1 loaf French baguette, cut into ½-inch slices on the diagonal 2 tablespoons butter, melted 1 pound sirloin tips, cut into thin, bite-size pieces 1 cup crumbled blue cheese 2 tablespoons milk 1 cup balsamic vinegar Salt and freshly ground pepper Snipped fresh chives for garnish
Instructions: Preheat oven to 350 degrees.
Rub the garlic halves on the baguette slices and brush each slice with melted butter. Place on a baking sheet and toast, 5-7 minutes. Remove and set aside.
In a small saucepan over high heat, add the balsamic vinegar and bring to a boil. Reduce the heat to low and simmer until the vinegar has reduced by half and thickened. Remove from the heat and set aside.
In another small saucepan over medium-high heat, combine the blue cheese, milk, 2 garlic halves, salt and pepper, stirring often until the blue cheese is melted and smooth. Remove from the heat, discard the garlic halves and set aside.
Heat a greased grill pan over medium-high heat. Season steak tips with salt and pepper and grill 1-2 minutes per side for rare to medium-rare.
To assemble, spread the blue cheese sauce on the toasted bread, top with a piece of steak, drizzle with the balsamic reduction and top with fresh herbs.
Hasselback Tots From Chef Lesli Sommerdorf for Harmons Serves 4
Ingredients: 1 to 1 1/2 pounds baby potatoes, small new potatoes, or fingerlings 4 teaspoons olive oil, divided 1 teaspoon salt 1 teaspoon minced herbs or spices, optional Sauce ¼ cup ketchup ½ cup mayonnaise 1 teaspoon dill pickle juice Salt
Instructions: Heat the oven to 425 degrees and line a baking sheet with parchment or a silicone mat and set aside.
Wash and dry the potatoes: After washing, dry the potatoes as much as possible.
Slice each potato like an accordion: If using fingerlings, cut the larger ones in half so each piece is about an inch long. Hold the potato between your thumb and first finger. Use a sharp knife to cut thin slices into the potato, but stop just short of cutting all the way through. If you pinch the potato, you should see the slices open up.
Place the potatoes in a medium bowl. Drizzle 2 teaspoons olive oil over the potatoes, then sprinkle with salt. Toss until the potatoes are evenly coated. Transfer the potatoes to the prepared baking sheet and roast for 15 minutes. Drizzle the remaining 2 teaspoons oil over the potatoes, toss and roast until golden and crispy, 10 to 15 minutes.
Meanwhile, to make the sauce, in a small bowl, combine the ketchup, mayonnaise, dill pickle juice and salt and stir to combine.
