steak, gorgonzola butter, micro radish; fingerlings, herbs

While there was both a primo and a secondo, it was still a very low-stress meal to prepare, probably helping to explain why it turned out so totally delicious.


The first course was very simple.

The main course may have been considerably more rich, but it was on an almost equally modest scale in volume, and also arguably far less complicated in its makeup.

I can’t resist a carbon footprint note: Virtually everything in this meal was grown locally.

Roasting Rick Bishop’s wonderful ruby crescents was a lot easier – and the end result a lot healthier – than making homemade fries, as in the ‘steak and French fries’ I grew up with, which seemed to be everyone’s favorite dinner in the 40s and 50s.

  • one grass-fed 10-ounce New York strip steak purchased from John Stoltzfoos at his family’s Millport Dairy Farm stall in the Union Square Greenmarket, pan grilled (seasoned on both sides only after each had been seared) over a medium-high flame, until medium rare, cut into 2 servings, each spread with half of a tablespoon of a softened composed butter (butter which had remained after this meal last fall, and had been divided into one-tablespoon packages; it was composed of softened ‘Kerrygold Pure Irish Butter‘ flavored with a small amount of toasted and crushed dried fennel seed; a few drops of Worcestershire sauce; salt; pepper; a couple ounces of Gorgonzola Casarrigoni from Whole Foods; and a sprinkling of crushed home-dried, very dark, heatless habanada peppers), the steak allowed to rest a few minutes before being served garnished with Hong Vit micro radish from Windfall Farms
  • ruby crescent potatoes from Mountain Sweet Berry Farm, halved lengthwise, tossed with a little olive oil, salt, pepper, golden home-dried habanada pepper, fresh sage from Keith’s Farm, fresh rosemary from Hoeffner Farms, arranged cut side down on a medium Pampered Chef unglazed ceramic pan, roasted at about 375º for about 20 or 25 minutes
  • the wine was a terrific Washington (Columbia Valley) red, Powers Cabernet Sauvignon Columbia Valley 2014. from Chelsea Wine Vault