STEAK DINNER was what we had Friday.

Frisée and Apple Salad with dried cherries and walnuts 

BY THE BON APPÉTIT TEST KITCHEN

September 26, 2008

• Active Time15 minutesTotal Time15 minutes

To make this fresh salad, you'll need the following on hand: olive  oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey, and frisée.

Ingredients

Makes 4 servings

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons minced shallot

1 tablespoon honey

1/2 cup (generous) dried tart cherries (one 3-ounce package)

1 large head of frisée, torn into bite-size pieces (about 6 cups)

1 medium Gala apple, cored, thinly sliced

1/2 cup coarsely chopped toasted walnuts

Step 1

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

Test kitchen tip:

The recipe says to season the dressing to taste, but how do you know when you've added enough salt and pepper? It's easy: Just dip a small piece of lettuce (in this case, frisée) into the dressing and try it out.

Green Bean Salad with Toasted Almonds & Feta

Recipe from Shelby

• 1/3 cup sliced almonds
• 1 pound green beans, trimmed and cut into 2 to 3” long pieces
• 1/4 cup water
• 1/2 teaspoon fine sea salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice (about 1/2 lemon)
• 2 teaspoons Dijon mustard
• 1 small-to-medium clove garlic
• Several twists of freshly ground black pepper
• Pinch of red pepper flakes
• 1/4 cup crumbled feta cheese, divided
• 3 to 4 large basil leaves, torn or chopped, for garnish
• Lemon zest from about 1/2 lemon, for garnish

INSTRUCTIONS

1. Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
2. Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
3. Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining 1/4 teaspoon salt. Set aside.
4. Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
5. Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.

• STUFFED BAKED POTATOES
• 6 large russet potatoes
• 6 tablespoons unsalted butter (softened), divided
• 1/2 cup sour cream, room temperature
• 5 slices cooked bacon, crumbled
• 2 cups shredded cheddar, or Colby cheese
• 1/2 teaspoon kosher salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon paprika
• 2 medium thinly sliced scallions, for garnish

bake or nuke potatoes until fork tender. Split and hollow out potato shells, leaving enough for support. I use a melon baller to scoop it out.  Mix  and mash potato meat with butter, sour cream, salt, pepper and bacon and some of the cheese. Top with rest of the cheese cheese and broil until cheese is melted and browned.