On Monday Robin found out that she would most likely have to spend the next three to four weeks in the hospital patiently awaiting the birth of our first child. Coming back from a workshop in Berkeley, I asked her what she wanted for what might have been one of her last home cooked meals for quite a few weeks. I offered Penne with White Beans and Kale, a knitchen favorite as well as the Potato, Arugula & Fontina Pizza. Robin wanted a steak. With $45 dollars I secured three beautiful pounds of Bone-In Rib Eye. With the gas out on the grill (turns out you have to turn those things off), I cooked up an indoor version of BA’s Salt and Pepper Bone-In Rib Eye. We had a wonderful dinner together.
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.
Taylor and Maggie came over tonight to start planning the Solstice menu for next weekend. I lured Taylor to SF from the East Bay with promises of Mario Batali’s Beef Birds. Skit steak around prusciutto with pancetta on the outside. All of that on the grill. Lots of meat, no poultry. They end up kind of looking like birds in flight. Kind of…
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.
- Padron Peppers with sea salt and goat cheese
- Pomodori Al Forno
- Salt & Pepper Rib Eye
- Balsamic Onions
- Roasted Potatoes
- Peanut Butter Cookies with Buy-Rite Mexican Chocolate Ice-cream
It was all well appreciated and so great to have my parents here!