It's been a while since I've really cooked. But we've been eating out a lot and there is so much food in the house. We were going to head to Whole Foods to buy a whole fish, but ... that chest freezer is full, so we headed home instead.
Josh took out two Heritage Farms bone-in ribeyes from the freezer to defrost. One was smaller than the other so the cooking was a little uneven. Since it was steak, I made a chimichurri, Francis Mallman style as usual. But this time, I used the Il Bel Cuore olive oil. We still have three bottles of last year's press. You could taste the difference.
For a starch, my favorite boiled then smashed McMullan yukon potatoes topped with chopped parsley and a generous amount of Il Bel Cuore evoo. So delicious.
And then kale, sauteed (and slightly burned) with garlic. Sad face.
And lastly, creamed spinach, the James Peterson recipe. So delicious.
I chopped up some of our Calabrian peppers to go with the steak. I think ours are smaller and spicier than those at Double Zero so I only had a bit.
A great meal.
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