steak; roasted celeriac/parsnips with baby leek; kale


I knew that we did not have much time to put together a meal after returning from another fantastic Target Margin Theater Lab productions tonight, so, planing ahead yesterday, I picked up two very special small steaks from Dickson’s Farmstand Meats on a slushy trip to the Lobster Place in what turned out to be an almost completely deserted Chelsea Market (the storm alerts seemed to have done their job).  I already had several kinds of winter roots at home, and an abundance of fresh January kale (he smiles here), so the meal I planned for what was, after all, a school night, would definitely not involve an overlong process.

  • two wonderful boneless chuck short ribs (a total of 15 ounces) from Dickson’s Farmstand, brought to room temperature before being fried on an extremely hot well-seasoned cast iron pan with a few drops of canola oil for a few minutes, turned and seasoned part of the way through, then turned again, removed from the heat and allowed to rest for five or six minutes, while drizzled with olive oil and sprinkled with chopped rosemary from John D. Maderna Farm
  • one small celery root from Norwich Meadows Farm, and one medium parsnip from Rogowski Farm, both sliced as French fries, tossed with olive oil, salt, and pepper, roasted for about 25 minutes at 400º, with one thinly-sliced baby leek from Rogowski Farm added in the last five minutes
  • kale from Rogowski Farm, wilted with olive oil in which thinly-sliced garlic from Migliorelli Farm had been heated, then seasoned with salt and pepper, and drizzled with more olive oil
  • the wine was a Chilean white, Pura Fe, Cabernet Sauvignon Maipo Valley 2012