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Eggs with turmeric, cauliflower

5 Nov

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My go-to quick breakfast is eggs + whatever’s in the fridge, but this particular version turned out especially well and I may do it again. I cooked minced shallots and garlic in olive oil for several minutes, then added finely diced cauliflower and some turmeric for another maybe 5 minutes until the cauliflower was very soft. I pushed it to the side of the pan and scrambled the eggs next to it, then mixed it all together (plus some hot paprika powder from pepper I grew this summer, and of course, salt and pepper).

Radicchio-Kale-Bacon Omelet

12 Mar

From the back yard garden, kale and radicchio that’s finally forming heads (planted last fall).

With fermented Jimmy Nardello pepper paste…

Fast Fajita Friday

5 Mar

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A excellent, relatively quick dinner– Grilled steak, onions, and peppers. A fiery, fruity salsa made from grilled/blistered rocoto peppers, olive oil, lime juice, and salt. And tortillas also cooked on the grill as an experiment….

Starting each tortilla on a cast iron skillet for a minute gave it a skin on the bottom that prevented the soft masa from drooping down through the grating– then I transferred each tortilla to the grill, making it easy to quickly cook 4-6 in parallel.

Reverse Seared Steak

18 Nov

After years of successfully cooking steak in a traditional way (salted a few hours ahead of time, then high heat on a grill or a skillet on the stovetop followed by a 5-10 minute rest), I gave the “reverse sear” technique a try.

The general idea is to bake / roast the steak at lower temperature until it’s almost done, then sear each side on a hot grill. The slower, lower-temperature approach should gradually and uniformly cook the meat, while the sear browns the outer layer for flavor which maintaining the juicy center (especially on a thick steak).

After trying this a few times, a simple weeknight compromise in the level of effort that works for me is to set up a grill for indirect cooking (fire on one side, steaks on the other) at around 275, roast the steaks with the lid closed until they’re at 115-120F internal temperature (20-40 minutes depending on thickness), take them out to rest while I open the vents and crank the grill up to high temperature (500F), then sear a minute or so on each side (final internal temp 125-130).

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The end result of the best attempt– beautifully done, tender, and delicious:img_8659img_8663

I wouldn’t say I’m a convert to *always* cooking it in this way, or am convinced it automatically makes a better steak– but it works well and does give a bit more latitude in the timing, where plus or minus 1 minute doesn’t rapidly take you past medium-rare.

In the future I’m curious to combine this with some fruit woods as a way to lightly smoke a steak, since it’s in the grill for longer than a traditional hot-seared steak.

Backyard Garden Bowl

10 Nov

From earlier this summer, a bowl mostly picked from our little urban raised-bed garden: Armenian cucumber, tomatoes, blistered Padron peppers, sliced jalapeno (along with a soft-boiled egg and some sardines).

I wish I ate like this all the time.

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Pesto from the garden, ham and melon, caprese

22 Jul

Our first basil harvest put to good use on a summer evening.

Steak + Veg

5 Dec

How to cook thin ribeye steaks? Rub with salt, pepper, and juice from crushed garlic cloves, let sit 10 minutes, preheat a skillet over high heat with a little beef fat, then cook quickly (just over 1 minute per side), remove to a plate, and let rest under tented foil before slicing.

Melting a pat of butter + goat cheese on top is optional. As is eating with lentils and romanesco in front of a roaring fire and jealous dog.

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