grilled steak w/lovage; dressed arugula; roasted tomatoes


With the distractions of so many time-sensitive art events this week, the contents of the icebox and the larder have both shrunk dramatically: I haven’t been to the markets, so I’ve found myself improvising more than I usually would.

Thursday night’s meal was grounded in an excellent steak which, anticipating a late return home, I had defrosted the night before. For vegetables, I did have some ramps, more than enough large cherry tomatoes for the two of us, and some arugula which I had bought with the idea of having it accompany a first course of a fine salume. In the end the tomatoes and the arugula got the nod; the ramps were reserved for another day.

  • thirteen and a half ounces of grass-fed New York Strip Steak from Milport Dairy, dried, pan-grilled to medium rare, drizzled with some local Lisbon lemon from Fantastic Gardens of Long Island (yeah, David’s citrus is still hanging on), sprinkled with lovage from Windfall Farms, and drizzled with a little olive oil
  • eight Maine cherry ‘cocktail’ tomatoes from Whole Foods, slow-roasted with a generous amount of dried Italian oregano from Buon Italia, olive oil, and two halved organic garlic cloves from Trader Joe’s
  • one bunch of arugula from Gorzynski Ornery Farm, washed, drained, dressed with Casa Gola olive oil, Maldon salt, freshly-ground Telicherry pepper, and more local Lisbon lemon
  • the wine was a California (Amador) red, S & A Portuguese-style red wine Amador County 2013, made with Touriga Nacional and Tinto Roriz (aka Tempranillo) grapes
  • the music was from the Phillip Glass’ album, ‘Glass Piano; Bruce Brubaker’