{"id":13420,"date":"2017-07-17T04:26:31","date_gmt":"2017-07-17T04:26:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13420"},"modified":"2017-07-17T04:26:31","modified_gmt":"2017-07-17T04:26:31","slug":"grilled-steak-balsamic-marinated-treviso-eggplant-olives","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13420","title":{"rendered":"grilled: steak, balsamic-marinated treviso, eggplant & olives"},"content":{"rendered":"

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I used 3 different grill pans in putting this meal together. That\u00a0may be a first. It may also have been the\u00a0first time I included some form of garlic in each element\u00a0of an\u00a0entr\u00e9e, although\u00a0probably not.<\/p>\n

But I forgot to include the color.<\/p>\n

The image is embarrassingly monochromatic; I hadn’t thought about the aesthetic effect until I was arranging everything on the plates. It’s still no excuse, but the treviso and the eggplant\u00a0happened to be the only real vegetables in the crisper last night (both in smaller amounts remaining\u00a0from larger, the majority of which had been used in earlier meals, and each of them almost begs for garlic under most circumstances).<\/p>\n

A little red, or orange, or yellow on the plates themselves\u00a0would definitely have been nice. but to be fair,\u00a0the vegetables had at least started out with real\u00a0color.<\/p>\n

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Still, it was a terrific dinner. The treviso and the eggplant were stars, and while at first I had some doubts about the steaks\u00a0(mostly related to the decisions of the butcher), we very quickly\u00a0came to appreciate both the flavor and the texture of this excellent grass-fed beef.<\/p>\n