You know what’s really frustrating, in that “good problem to have” kind of way? When you’ve made a really amazing dinner, and have no idea why. Herewith, an analysis of the components.
- Flatiron steak: we have these all the time – for some reason, they’re a lot cheaper than flank steaks where we live, though when visiting family in Philadelphia I’ve found flank sakes as reasonably priced there as they were when Mom served them to us. This one might have been a little thicker than usual, because it was a perfect mix of charred on the outside with (pink on the end parts I eat, red in the middle for Ted who likes his steaks medium rare). I usually cook this for 8 minutes on one side, 5 on the other, but gave this one a little extra time until the thermometer said it was done. We let it ‘rest’ 5:00 or so
- Grilled endive: I had this once on ausiness trip to Toledo – not my favorite city, but I did like this restaurant, which I think was the Registry Bistro. I’ve made this at home once before, but this time was much better – I just cut the endive in halves, made a cut in the base as most recipes instruct, drizzled them with oive oil and salt, and put them on the grill for a few minutes less than the meat – maybe 5′ and 3′.
- When I had bruschetta for yesterday’s dinner there was some tomato mixture left over, so I topped the endive with it.
- Then we had bread, from the easiest recipe ever (recipe makes dough for four or so loaves, you pull off a chunk and bake it when you want some) and some olive oil with herbs, pepper and salt to dip it into.
- And finally, some not too fancy wine we picked up during my birthday weekend in McMinnville: Three Wines Remy’s Red, which was redolent of cherries and balsamic, is reasonably priced, and went so well with this meal that we’re wondering if we should head back to McMinnville and buy a case of it. Tasty stuff, and might be very interesting to age a few years.
So, no idea why this dinner combined so well, but yum. Timely, too: today I took Ted in for his first colonoscopy (just because we’ve hit the age where theey start perpetuating such indignities on us) so after a day on a liquid diet and various other unpleasantries, he needed a good dinner. Tomorrow: shrimp etouffee.
Mirrored from Dichroic Reflections.