Friday 3 October
After our last disaster of broiling and moiling, we took the safe route of a nice pan-fried steak. High heat to sear, frequent flippage, then a lower heat for just a bit. Instant-read thermometer at 120ยบ, but also sneak and peek near the bone, to make sure. Tossed the last of the roasted red peppers onto some boiled taties to give them a bit of zip.
The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2008
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October
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- Veal Sausage and Fennel
- Peninsula Ridge, Beamsville
- Coq au Vin with Mushrooms
- Rainbow Trout and Red Cabbage Slaw
- Veal Chops and Creamy Leeks
- Linguine with Quail Sauce
- Kielbasa with Red Cabbage and Apples
- Canadian Thanksgiving
- Prime Rib and Beet Greens
- Stone Road Grille (REST), Niagara on the Lake
- Squash Stuffed with Bulgur
- Leftover Prime Rib and Vedge
- Stuffed Mushroom
- Prime Rib and Roasted Vedge
- Broccoli and Anchovy Pasta
- Broccoli and Potato Kugel
- Dinner with Ally and Dave
- No Mis-steak
- Scotch Broth
- Specific Napper
- Baked Pennetti with Pesto
- Cold Lamb and Good Wine
- Chicken Tamale Pie
- Legolamb* dinner
- Leftover chicken
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October
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About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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