Steak dinner

It was one of those nights that we didn't know what to cook. When we finally settled on steak, I opted to defrost something instead of going out to buy one since, all said and done, I expected it to take roughly the same amount of time to have ready-to-cook meat.

Of course that means that I had perhaps an extra cocktail and finished that episode of Downton Abbey instead of starting dinner early.

This is what the stove generally looks like when I'm making dinner. I don't really remember using all the burners so often in the old house, but then again, I think there was less space there. The oven is up at chest height, so it's easy to get in and out of. I love that the island/cutting board is right there across from the stove. So I do drop some stuff on the floor (oops), but overall, I think it works out well. Plus I have no shortage of little bowls and such.

In this picture, I have the chanterelles cooking down to release their water. There are some fava beans up in the top left which I meant to salt after I cooked them but 1) I forgot and 2) everything else was salty enough, I thought, to cover it. The bottom right has fingerling potatoes, which were very good. They were from the Burge Plantation. And then my Heritage Farm bone-in ribeye is searing and it gets a nice color on the electric stove. There is also our first harvested jalapeno in there with it.

The steak ended up cooking in like five minutes after I put it into the oven, so I left the jalapeno in there to try to get it some more color. Not sure that was successful.

Here is what my dinner plate looked like. In addition to the rest you see, I pulled together a chimmichurri with all the parsley and oregano I could get from the earthboxes plus a few big ole leaves of basil. It turned out very well.

Overall, the meal was very good. I'm a bit tired of all the chanterelles but Josh is still so excited when we see them.