Yummy beef

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I was a vegetarian from age 15 until I delivered Jack. Guess my body needed the iron at that moment, but something inside me screamed for a steak. Since then, I have been a minimally regular steak eater (like once every 4-6 weeks) and admittedly am picky about what steak I will actually eat. Because I am so focused on animal welfare, I will only eat beef that was humanely raised and slaughtered. As I am equally focused on health and the environment, I will only eat beef that has not been administered any antibiotics or hormones. And lastly, just because I like it, I focus on filet mignon. So, I must tell you that I have found a source of the bestest, bestest steaks. Heritage Foods USA (www.heritagefoodsusa.com), which is a wonderful group that raises and sells heritage breeds so that we don’t lose these varieties [of animals, produce, etc], offers Piedmontese petite medallions. The Piedmont line of cattle hail from northern Italy and carry the gene for inactive myostatin which increases muscularity, reduces fat and improves tenderness. The medallions surely demonstrate those qualities.

Tonight, I’m going to do a simple grill with rhubarb chutney because we’re having a humongous Syrah by Qupe’ (the ‘05 Bien Nacido). I love filet with chimichurri and have a fabulous recipe but the vinegar in it won’t mesh well with the velvety, fruit-forward, tannin’iness of the Syrah. My sister cooked these steaks in a green peppercorn-cognac sauce which was pretty insane too. And Tom makes a mean mushroom-marsala or mushroom-port reduction which is also insanely good. But I really want the Syrah to star tonight so a seasoned (s&p) steak or this chutney are really my best options.

Do you ever roast your asparagus? In my opinion, this is the prime way to prepare asparagus: wash, brush with EVOO, sprinkle with sea or kosher salt, and roast at 400 for 6-8 mins (or until desired tenderness and/or depending on the thickness of the stalks).

Off to start the feast. Hope you are eating well tonight!

Compost salad

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You might find ‘compost salad’ an unfortunate moniker for one of my favorite lunches, but for some reason, I like it. It’s sort of the perfect descriptor. Here’s what you do:

Take:  whatever kind of lettuce/greens you have (I like mesclun, herbs, endive and radicchio) and everything else you have that you like; toss together in a bowl with dressing; put on a plate.

Today, for example, I used mesclun, herbs, romaine (I find the crunchiness of the stems very pleasing), a tomato, the two remaining potatoes from the potato salad, the remaining roasted veggies from a few days back, the extremely small part of the avocado that Oliver didn’t want, leftover celery root-apple salad…you get the drift and why I call this compost salad.

Now, I must say that I feel strongly that you make your OWN salad dressing. A simple vinaigrette is NOT hard and is infinitely better and better for you than store bought. I like a nice crunchy cracker on the side, like Finn Crisps which are 100% rye so a nice earthy flavor.

Buon appetito!