Last night's polenta revisited us tonight. I had put the leftover into a small pan, lined with parchment paper, pressed it down and around to form a nice rectangular shape, and chilled it. For dinner, I cut it into individual servings and reheated the pieces in a pan on the stove with olive oil over medium heat. I was really hoping to get a nice golden crisp to it, but it never really happened. Maybe I needed to cook it hotter. I even tried a knob of butter, but that didn't really help. Oh well, it was certainly still tasty.
The beef is grilled flat iron. I'm looking at this picture now, and seeing how I didn't quite slice the steak against the grain. For shame. I'll blame it on the way the meat was cut in the first place. Yeah, that's it. The steak was seasoned with a fancy French herb salt and some freshly ground black pepper.
The salad was baby greens with cranberries, roasted pecans, and blue cheese, with extra-virgin olive oil and an aged balsamic vinegar. I also tossed in the anchovy bread crumbs from last night. David thought it was a nice touch, but I didn't care for it. There are also shallots and chives in there, of course. The beets were tossed separately with shallots and chives, salt, pepper, lemon vinaigrette, and just a touch of orange oil. I opted to tuck my beets into my salad.
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