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Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse Hardcover – Bargain Price, May 23, 2006
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Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's The Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s The Cookbook brings Morton’s exceptional fare to your home every day.From Morton's The Cookbook: Steak Florentine
These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as "American cuts." They are chewier than sirloin or tenderloin but full of great beef flavor. If you can find prime beef, buy it, but choice will do just fine here.
- Two 10-ounce round or butt steaks, each about 1 inch thick
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon minced shallot (1 small shallot)
- 1 pound fresh spinach, stemmed
- 1 tablespoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons freshly grated Parmesan cheese
1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
2. Preheat the oven to 400 degrees F.
3. In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
4. In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
5. Lightly sprinkle the steaks with salt and pepper.
6. In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
7. Remove the steaks from the oven and turn on the broiler.
8. Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.
Pinotage wine from New Zealand has medium body with low tannin and high acidity, making it a good match for both the mildly bitter spinach and the Parmesan cheese. Try Te Awa Winery’s Pinotage from Hawkes Bay, New Zealand.
Rosso di Montalcino is the little brother to Brunello di Montalcino and will complement this dish nicely. It is a fruity, low-tannin wine that balances the bitter spinach but does not overpower the lean meat. We recommend Banfi Rosso di Montalcino from Tuscany.
About the Author
Mary Goodbody is a nationally known food writer, consultant, and cookbook editor who has worked on more than sixty books. She lives in Connecticut.
Top Customer Reviews
What I mean by this is that they're not simple recipes, and they oftentimes employ ingredients that are not always present in my kitchen pantry. If you do like to experiment with new items in your pantry, you'll love this; but be prepared to spend some decent money on stocking it with items you may or may not reuse in the near future.
It's worth the time and effort to recreate some of the classics presented in this legendary cookbook, as they are just as tasty at home as they are in the restaurant.
Happy cooking and more importantly, happy eating!
This book completely leaves out the 3 biggest secrets that make Morton's steaks so legendary:
1) their spice blend
2) their aging process, (dry, wet, etc)
3) type of beef (Grass-fed or grain-fed? Kobe or Angus? etc)
I would have loved to have made their spice blend at home or learn how to do a home aging process Mortons way.
They also (surprisingly) don't cover how to cook on a infrared burner or cast iron skillet which, personally, I've found have given me the closets "steakhouse" results.
Sure, that is probably above most casual cooks heads, but for a steak enthusiast and wannabe steak chief (like myself) something that touts itself as "Morton's steak bible" comes up short.
Unfortunately, the steak recipes and cooking procedures are basic and very simple. If you've spent more then 10 mins looking up how to cook steaks on the internet, this book isn't going to teach you anything new.
However, if you want to learn how to cook some of Morton's non-steak items some of these are actually quite good.
Most Recent Customer Reviews
My husband loves to cook steak and he really likes this book. We're looking forward to trying some of the recipes soon.Published 6 months ago by Debra A.
Great Cookbook, signed by the author!
Came in good condition and just what I wanted. Morton's has a great cream spinach and the recipe was in this book.Published 8 months ago by Diana Tumay
I have been to Mortnon's in Arizona, it was expensive but worth it. This cook book has good recipes and advice on how to choose the right steak. Read morePublished 21 months ago by Paul Desmarais
We bought two cookbooks for Morton's recipes and was pleasantly surprised at the number of different recipes offered between the two. Only some basic information overlapped. Read morePublished on October 10, 2013 by Lori S. McCarthy