Posts tagged ‘celebration’

March 18th, 2009

Big news.

I have big news!  Jim and I got engaged.  Engaged!  On a walk along the Delaware River (I told you we felt love-y on the river); I was walking ahead with Champ and turned around to see Jim, looking just a little stricken, kneeling as he pulled out a gorgeous, brushed-metal gold ring, and asked if I would marry him.  I said yes, yes!, and as soon as I started marveling at how cool and composed I was, I got a bit nauseous and we stumbled over to a rock to sit down a minute, and then, appropriately, kissed like never before, and stared into each other’s eyes, and then out at the river, and then gave each other a high-five.

I had no idea how much the news would affect me.  After the short bout of nausea, I was elated—elated—to be getting engaged to Jim.  I’m head-over-heels in love with him, and said yes instantly.  We walked around some more, stopped by the shop that sold Jim the ring and gushed, made our calls, ate a lazy lunch (letting everyone at the shop know we just got engaged), and went to the butchers.  Like any old day, really, except we were grinning from ear to ear, and a little bleary-eyed over the excitement.  Excitement for the engagement, of course — and for the meal to come.

Jim and I rarely eat expensive cuts of meat.  We spend enough money buying the best meat from local sources around us, and if we bought the best cuts from them, well, our landlord wouldn’t be too happy at the end of the month.  But engagement celebrations?  Splurge!  We would’ve bought the whole beast if we didn’t keep reminding ourselves of our lunch at Le Bernardin the next day, so we settled on a big hunk of rib-eye.

Jim is really the mastermind behind this steak.  He marinates it and cooks it without a hint or comment from me, as I busy myself with the sides (roasted potatoes, sauteed kale, balsamic onion confit, and a green salad).  The marinade, he tells me, is garlic, thyme, salt, and oil, with a sprig of rosemary to rest on top.  This sits for a few hours while you dance to Love Me Tenderly by the Felice Brothers with your fiancee.  You cook by searing the meat on all sides, and then finishing in the oven at about 400F or somewhere around there, depending on your steak.

The steak was fabulous, every side worked, and the overall dinner was only heightened by the fact that we were staring googly-eyed at one another.  Afterwards, as we ate Hostess-style cupcakes from the local startup sweet shop, Annie’s Ice Box, and watched Eastbound & Down, nothing could’ve been more right about the day, the dinner, the everything. I’m a big, happy, ball of mush. With a ring on her finger.

Rib-eye à la James Salant

  • Two-pound rib-eye
  • 4-6 Cloves garlics, minced
  • 6-8 Stems Thyme, minced
  • Salt, lots
  • Pepper, lots
  • Olive oil (4-6 tablespoons)
  • 1 big Sprig Rosemary

Salt generously the night before. Coat with garlic, thyme, and olive oil some hours before cooking, laying sprig of rosemary on top. Sear aggressively on all sides, especially the fatty ones. Roast for 15-20min at 400F.

Posted in Dinner | 53 Comments »

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November 29th, 2008

Watercress salad wrapped in chèvre and bresaola, with lavender and fennel pollen.

It was Thanksgiving, and I gave you pulled pork.  I’m sorry.  I just wasn’t very organized this year.  I didn’t trial-run anything for the Thanksgiving feast at Jim’s parents—I hadn’t even decided to attend until two days before.  But I do have something for you.  It’s not turkey… or mashed potatoes… or pumpkin pie.  But it is delicious and was an interesting little addition to our Thanksgiving: Watercress salads wrapped in lavender-and-fennel pollen chèvre and grass-fed bresaola.

Now, I wouldn’t normally post something that required such specific ingredients.  But this just happens to be that good. Worth spending the time searching for grass-fed bresaola.  Worth finding lavender-and-fennel pollen chèvre (it shouldn’t be that hard).  And they are definitely worth the time spent to roll them up individually.

The grass-fed bresaola has earthy, grassy tones that I wouldn’t necessarily want in my air-dried meat—except that it goes so fabulously well with the flowery lavender and talcy and yellowed fennel-pollen.  Add to that sharp watercress (with their juicy, crunchy stems attached) and good, (at least 6 year-) aged balsamic and, really, how could I not post that combination?

It was really perfect for Thanksgiving—a meaty, earthy start to a warm and cozy turkey dinner—and would fancy-up a roast chicken dinner party anyday.  So… now you know what to do with that grass-fed bresaola and all that lavender-and-fennel pollen goat cheese lying around…

Watercress salad wrapped in chèvre and bresaola, with lavender and fennel-pollen

Makes 20-25

  • 1 1/2 tablespoon good balsamic vinegar
  • 1 tablespoon fresh lemon juice, more to taste
  • 1 tablespoon good olive oil or other oil
  • kosher salt, pepper
  • 1 large bunch watercress, trimmed with most of stems left on
  • 20-25 slices bresaola
  • 4 oz. lavender-and-fennel pollen chèvre, room temperature

In a medium bowl, mix balsamic, lemon juice, and oil until combined.  Add salt and pepper to taste.  Add watercress and dress so all the leaves are wet.  Let sit for 20 minutes to 1 hour.

Working one at a time, spread goat cheese carefully onto a slice of bresaola, taking care to apply enough pressure with your butter knife flat against the meat so that it spread thinly but doesn’t rip through.  Leave both ends of the bresaola slices without cheese on them.  Add a small handful of watercress onto the goat cheese and begin wrapping the bresaola by rolling from one side to the other—like rolling a cigarette.  Once rolled, press the edge down to seal the roll.  Begin again and roll until you are out of slices or of energy.  You can add a bit of salt and pepper on top if you like.  Serve room temperature.

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