steak, balsamic potatoes, cress 5/23/10
2010 July 4
- thick culotte steak, from Dickson’s Farm Stand Meats, pan-seared, then cooked briefly in a hot oven and finished with shallots, oil, lemon; accompanied with roasted Yellow Finn potato wedges, from Healthway Farms via the Greenmarket, finished sprinkled with balsamic vinegar; wilted cress from Woori Farm in the Greenmarket; and garnished with a small tomato halved and sauteed, also from the Greenmarket
- cheesees: Pata de Cabra,, a Spanish washed-rind goat cheese; Gardunha (rustic Portuguese goat cheese made near the Spanish border); and Amanteigado, a Portuguese sheep’s milk cheese produced in the coastal plain west of Lisbon (all three from Murray”s Cheese; accompanied with slices of a Royal Crown Brick Oven Baguette (Brooklyn) purchased at Garden of Eden
- wine: Argentine, Malbec, Tikal Amorio 2007 Mendoza, the gift of a friend
