The carrots are part of the penultimate distribution from our winter farm share. The kale and collards are a mix of three different kinds of coles that Kevin pulled from the freezer, all stuff I’ve blanched and put up in seasons past. Some of it was winter collards, and the rest was summer kale. I browned the greens and then steamed them all together with butter and garlic. For the wraps, I seasoned and seared a piece of round steak just rare, sliced it thin, and served it on toasted lavash. I put sauerkraut on mine because lately I’m putting it on everything. I used the pan from cooking the steak to finish the carrots. I added chopped parsley and thyme, and more butter, to the pan, and then tossed the cooked carrots in the pan to finish them.
I’m watching a series on Netflix called “How the States Got Their Shapes.” And while barbecue has not actually had any role in the geographic shaping of any American states, the differences among barbecue styles has been noted. Texas barbecues mainly beef, because it’s cattle country, and they prefer a dry rubbed, slow roasted brisket, classically served without sauce. Continue reading
Lotta dairy here. It was going to be a late dinner, so I started off with a little snack before Kevin got home. I’m on kind of an olive kick right now and I bought some that were labeled Tunisian. I didn’t think what that might mean except for I figured it would have some spices in it. Turns out Tunisian olives are spicy compared with Greek ones. What goes good with spice? Cheese. So I had some cheese and olives, thinking I was going to have steak and vegetables for dinner. When Kevin got home it was late for him and that’s when he’s most likely to propose we eat something horribly evil that sounds convenient but mostly feeds our remorse. We almost ordered burgers. I had already placed a call. But the line was busy, and pausing to reflect before redialing, we rethought our strategy. Kevin’s was to put beef and cheese and bread into his mouth at the same time. We can do this. Steak quesadillas: totally doable. And do you want soup with that? You bet we did. And the final episode of Master Chef Junior? And the last two slices of Jell-O cheesecake? Yes, yes, and thank you.
Roast beef with a gravy made from the drippings, and warmed up collards and spiced butternut squash. I was happy with the gravy. I’m figuring out the process. I patted the roast dry with paper towels, salted it generously all over, and let it rest. Then I browned all sides of it in an iron skillet. Laid the meat in a pie plate on a bed of aromatics: coarsely chopped onion, garlic, carrot, and bay leaf. I picked that one up from Jamie Oliver today. Continue reading
It’s a little special because it’s got steak in it. Like Alyssa‘s, our dinners tend to look like this: some meat, some kind of starchy or sweet vegetable, and another vegetable, usually green. We’re WAPFish, Paleo-esque, nondenominational types. Tonight’s green vegetable is yellow turnip. Continue reading
Yes, today is a rather important anniversary — eleven years of a relationship. As a result, I was invited out for a celebratory evening meal at one of my favorite local places — an authentic Japanese restaurant!