Eating My Words: Steak Rules

Thursday, February 19, 2009

Steak Rules

Ok, another cookbook on the way, What to Do With Your Keg Leftovers. Because really, besides my bottomless-appetited Brit, who can finish the whole 16-oz ribeye? (and don't ask about ordering another, smaller steak; at the Keg, it's ribeye or nothing). To wit:

Supper last night -- leftover steak on baby arugula with instant marinated mushrooms (more on them another day), avocado, parmesan. Said leftovers have also starred in excellent sandwiches and as Dijon-slathered finger-food for The Hungover. As if the original meal wasn't wonderful enough, this beauty actually lasts 2 distinct meals. Sigh of love.

1 comment:

Kepler said...: Would you believe I had never been to a Keg until last year?

The steak that gives and gives is like our Mennonite chickens. They're not cheap ($16-$17) but we get a roast, a risotto, and a pot pie out of it. Plus a gallon or so of rich, meaty stock.

Perfect recession food -- when you break it down, the cost per serving is excellent value.; February 23, 2009 at 6:12 PM

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What's the deal?

I’m a chef - I make my living cooking. Years in the restaurant industry were good to me, but I concurrently took my Master of arts and when I was through it dawned on me that I didn’t actually want to be a prof in some charming small town; I wanted to keep cooking. Trouble is, restaurant work isn’t the most intellectually stimulating, and I wanted more. After years of cobbling together food-and-writing-related work, I landed in the wild world of magazines as a food editor.

The wrinkle is that I don’t cook for myself. People I meet at parties go all gooey-eyed when they ask me what I made for supper, imagining no doubt seared scallops on a puree of freshly shelled peas with crisped guanciale and basil oil. The unexpected truth is it was likely a bowl of pasta with olive oil and whatever was in the fridge, be that Parmesan, sundried tomatoes, or a shot of gin. I live alone so there is no one else to impress except myself. And now you.

But this is hardly the the sad tale of a lonely young woman. Many nights, it’s quite the opposite: if there is bread in the house I will drench two slices of it with mayo and add a fried egg and thinly sliced kosher pickles, then stand over the sink and inhale that mofo. It’s so good and makes me so happy that I often make another one right away. What, am I going to create a stunning three-course meal for myself, set the table, light a candle and cluck about how great it is to be single and independent? Bah. Better to dirty as few dishes as possible and get on with it.

Eating My Words

Thursday, February 19, 2009

Steak Rules

1 comment:

What passes for a meal this week

What's the deal?

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