My last post was in 2013. Good grief, am I prolific, or what? But, life happens, and then, like a thunder bolt, food happens. The other night I was enraptured by coring and cutting a cauliflower and wrote a sort of poem about the dance steps that involved. I realized that, since my kitchen adjoins the music room, my most romantic and scintillating cooking experiences are those accompanied by the classical guitar. To say some of these are nearly orgasmic would not be an exaggeration. I love food: meat, fish, herbs, vegetables, fungi, nuts, oils, and all the rest.
So, today was 10% off day at our local market and I splurged on some filets de boef. I salted them and set them aside to rest and then the real fun began. I had purchased some butter leaf lettuce that had some red butter leaf mixed in. The stuff was so fresh and young, it snapped in my hands to perfect bite sized pieces. It was beautiful, pale green and ribbed with light crimson and sat in my humble steel bowl, like a princess. I slivered some red onion and grated a bit of carrot and tossed all with copious amounts of blue cheese dressing: Toby's Blue Cheese, to be exact-- always refrigerated, always fresh and deeply flavorful.
I always use my cast iron pan for steaks. I learned this from Lidia Bastianich and I think, Michael Chiarello (I know, he is on the bad list) as well.
So, you heat a heavy pan until it is very hot, nearly white hot and then you throw in your steaks. For medium rare, about seven-eight minutes until you turn. After turning, salt and pepper profusely. Another seven minutes until--oh my God!
Enough said. Now, I am going to watch The Blacklist.
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