here was sunday night’s dinner which was actually quite wonderful despite the photo.
the potatoes were csa yukons – small one’s – boiled and then flattened and then put in a hot pan with some olive oil for about 3 minutes a side as recently seen in the ny times mag ‘potato tostones’ recipe. i sprinkled them with some truffle salt. i don’t seek out potatoes especially in the summer – but delvin, my csa is growing them and yukon’s are my all time favorite potato – hands down. last saturday i received a bag of red potatoes and i gave them away. along with the second white cabbage. along with the green bell peppers. along with some of my pride. but hey, i forgave myself. (one of the things i am working hardest on at this late stage in my life.)
the rib eye steaks were local grassfed beef from ‘west winds farm’. i am fortunate to be the proud owner of a TEC infra-red grill and this baby goes to the proper 900 degrees needed to achieve that steakhouse crust. i just hit them with some grey salt and then we threw them on the heat along with some shucked corn. the meat was very good albeit not lobel’s…
but the salad – it was amazing. somehow it was just perfectly and simply great. romaine with some heirlooms, fresh garlic off the press, olive oil and balsamic with smoked salt and some black pepper.
so not overly pretty – not fancy or complicated. but a dinner that just wants to make you say ‘god bless america’.
and while we’re being thankful, i would like to also say, god bless all you food crazed people out there like me who UNDERSTAND that using 3 different salts in three different components of one dinner is not a silly thing to do. in fact, au contraire.
but i get snickered at by my friends.