DOG PARK.  A  TALE  ABOUT A SMALL TOWN, ITS DOGS, ITS DOG PARK AND THE PEOPLE WHO COME
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Robert Benjamin's Winter Steak

12/29/2014

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Robert can always uncover the grill on a cold January night and cook a New York strip. But he figures why not stay inside and let Jet watch him sear the same marbled beauty stove-top, then finish it in the oven. He buys the best prime beef available in the Rexville area. All he needs after that is heat, salt and pepper.

A vegetable gratin is more time consuming. But it's a great frosty-weather side dish that has Robert thinking––steak house in the big city. His creation is a layer of  potato and broccoli, bubbling away in a rich cheddar sauce. Robert makes that dish first, then the steak. And he brings the heartiness up one rung with a ripe cabernet.


The side dish


Broccoli florets
One baking potato
Two tablespoons flour
Two tablespoons butter
Two cups, or so, half and half
One pound sharp cheddar

Par boil thick slices of potato for five minutes; boil the florets for three minutes. Let cool.

In a sauce pan, melt the butter, whisk in flour to make a thick roux, then add the half and half.


Make sure the dairy is not no-fat ultra pasteurized. No taste. Use the real stuff. Once the béchamel is thickened on low heat, add salt, pepper and fresh nutmeg. Off the heat, whisk in most of the grated cheese. Whisk until it becomes a glossy smooth sauce. Don't put back on heat. That can lead to fractured cheese. Add a little dairy if too thick.



Slice the potatoes thinly. Oil a big ramekin. Layer with potato and broccoli, then some sauce, then one more layer and all the sauce. Top with the remaining cheese. Middle rack of 350 oven for 50 minutes. Test for potato doneness with a fork. Robert has found that potatoes can be finicky.


The Steak

One one-pound prime New York strip
Salt and pepper. A litte olive oil.

Robert lets the steak sit at room temp. for at least two hours. When the veggie is done and resting, liberally salt and pepper the strip. Sear it in oil in a hot pan for two minutes a side. Then, into a 280 degree oven for seven minutes. The low temp serves to both finish the steak and let it rest. Out of the oven, the steak can go on some type of rack for eight minutes. Very important step. Let the juices stop boiling and begin redistributing so you don't have a runny plate. Robert preaches this at the dog park. "Make sure to rest your steak," he says to any grille master who will listen.

Slice the slightly crusty medium rare beef. Plate with a few scoops of cheesy vegetables.


This supper demands a cabernet. While Robert stocks a number of expensive Bordeaux, on this night he opened an American bargain: Columbia Crest Grand Estate––dark fruit. herbs, coffee hints. lasting finish. He always decants reds.














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Robert Benjamin's Baked Pasta

12/12/2014

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Robert's go-to dishes often begin with a marinara sauce. Why not? It's one of Italy's greatest gifts, surpassing Leonardo da Vinci. (As the "Sopranos'" Junior said: "We taught the world how to cook.") Marinara is a "mother" sauce from which you can make a zillion entrees. In "Dog Park," Robert simmers a marinara to seduce, entertain or just for dinner alone. Jet sticks to his Tuscan risotto dog feed. Robert eschews the "Godfather" recipe by skipping sugar and red wine. Tomatoes are sweet enough. And white wine, not red, adds a slight tartness.

This time Robert makes a baked pasta. It's a perfect family-style dish that warms up the house––and you. It's so simple. Some sauce, meat, pasta, cheese–– that all come together in the oven. Better the next day out of the fridge. Robert says you have to shop around for the best cheeses and beef. Even something seemingly as mundane as cottage cheese can be subpar if the wrong brand.

Ingredients:

1-1/2 pound ground beef
2 cans Italian plum tomatoes
 2 cups uncooked macaroni or.....
1/2 lb. mozzarella
1/2 lb. provolone
2 cups cottage cheese
2 eggs
onion, celery chopped
garlic smashed.
small can tomato paste
thyme; oregano. salt pepper
olive oil

cup white wine

Here goes:

Beforehand, cooked down the two cans of tomatoes. Robert breaks up
the skinned red ovals with a potato masher. He adds wine and salt.
Boil pasta in salted water short of al dente. drain. coat in a little olive oil.
Meanwhile, brown the beef in oil in large skillet. Add onion, celery, garlic.
When meat is done, continue frying after adding tomato paste.
Season to taste.

Now the onions, celery, garlic.
Add the marinara and let simmer for 30 minutes or so. Make sure it's
saucy. Oven heat has a drying effect.
Fold in the cooked pasta.
In a bowl, mix cottage cheese with two eggs; herbs.
Layer an oiled baking dish with some sauce.
Smear the cottage cheese mix on top.
Put grated provolone on top of that.
Add rest of sauce.
Seal the deal with grated moz.
Bake in 350 oven for 30 to 40 minutes.


Let the bubbling cool for 15 minutes to "rest" like a good steak and then present to table like a conquering beneficent king.

This classic cries out for a Chianti Classico and its sharp crushed cherry and herbal hints, taking you to a Tuscan hill overlooking vineyards and olive trees. But Robert at a recent dinner party opted for one of his pricy Bordeaux –a Lagrange from St. Julien.  Its dark fruit-tobacco combination stands up well to a rich baked pasta.







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    Robert Benjamin is the star of Dog Park, a tale about a small town and its crazy, but lovable, dog owners. Robert is also a good cook. And his basement is brimming with American, French and Italian wines. In his new blog, Robert will share some of his simple, but damn good, recipes and suggest a wine—all as conveyed to the book's author.

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