Robin and I were thrilled to have my sister, Brooke and her husband, Graham, come stay with us last weekend. With three awesome kids at home and limited vacation, they have not been out to California in a long time. We were lucky enough to have them with us for four days.
Charlie, Bess, Jeremy and Jane came to join us for dinner. It was a fun meal and I loved showing my sister and Graham the world that we live in.
On the menu:
- Grilled steak with citrus gremolata (recipe to come)
- Chipotle-Corn Mashed Potatoes
- Jeremy’s rosemary bread
- Arugula salad
- Bi-Rite pie with Bi-Rite creamery ice-cream.
After a long week with back to back work events on Thursday and Friday, it was great to cook at home on Saturday. We were joined by Polly & Marshall and surprise, long distance guests, Jen and Claire. It was great to be together with everyone. On the menu:
BA’s Salt and Pepper Bone-In Rib Eye. This is my go to steak and there is a good reason. Bought the steaks from Drewes Brothers in Noe.
Mashed Potatoes with Crimini Mushrooms from Epicurious. Followed the lead of one reviewer and added a little truffle oil.
Cook’s Illustrated Really Good Roasted Brussels Sprouts: 2.25 lbs Brussels sprouts trimmed and halved. 3 Tbs. olive oil 1 Tbs. water. Toss Brussels sprouts, oil, water, .75 tsp. salt, .25 tsp. pepper in large bowl. Transfer to baking sheet with sprouts face down. Cover sheet with foil and roast for 10 minutes at 500. Remove foil and cook another 10-12 minutes. Season with salt and pepper.
Tuscan kale & Ricotta Salata Salad. Take out the rib from the kale, slice very thinly (chiffonade) cross-wise, toss with ricotta salata and dressing of shallot, lemon juice & olive oil.
Photos by Marshall and his sick off-camera flash skills.