Friday 29 August
After some fairly complex foods
this week, we had a hankerin' for a big ol' steak. So we got a thick-cut bone-in strip steak on
sale at Kroger's, salted and peppered and oiled it, and grilled it, flipping
every minute, on our indoor grill.
Usually we'd have potatoes with
this, but our garden carrots were maturing and probably ready to pull. We had no idea how long they'd be, so Barbara
dug up a bunch that had the sturdiest stems, and they ranged anywhere from an
inch-long sphere to a six-inch bipedal thing more like a mandrake than a
carrot.
We
shaved them all thin on the Benriner, leaving a little green at the tip where
the stems were; sautéed in butter, and then simmered, covered, in a little white
wine. They came out sweet and still
quite crisp, a nice counterpoint to the meatiness of the steak.
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