steak with ramps; potatoes with chives, asparagus


It was another anniversary, and the cool weather returned just in time for us to enjoy a meal in which two of its three elements asked for a 425 to 450 degree oven.

  • two 6-ounce Tri-tip steaks from Dickson Farmstand Meats, dried, seasoned with freshly-ground black pepper, seared, then roasted in a very hot oven for about seven minutes, salted and removed to warm plates, where they were allowed to rest for a few minutes while three ramp bulbs, chopped, were stirred around in the still-hot pan, followed by their leaves, cut lengthwise, and the steaks finally sprinkled with a bit of lemon juice and olive oil, covered with the ramps, and served
  • small Gold Nugget potatoes from Mountain Sweet Berry Farm, boiled, then dried in the same vintage Corning Pyrex Flameware blue-glass pot in which they had been cooked, and finished with salt, pepper, butter, scissored chives, and chopped parsley
  • large spears of asparagus from Stokes Farm, trimmed and peeled, dotted with butter, from Millport Dairy, salted, roasted at 450º for 15 to 20 minutes, rolled twice during that time, with freshly-mortared black pepper and a sprinkling of lemon juice added at the end
  • the wine was a Spanish red, Viña Eguia Rioja 2009
  • the music was provided by Q2 streaming