Friday, January 6, 2017

Roast beef

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Eastside Road, January 5, 2017—

MEAT AND POTATOES, that's what I felt like having tonight, so I bought a quarter-inch slice of roast beef from the supermarket deli, a carrot, a bunch of celery, and half a dozen cipollini, and headed home.

The Contessa looked in the freezer and found a bit of gravy left from some beef stew I made a couple of months ago. I heated that while I barely browned the rough mirepoix I made from my vegetables; then added them to the gravy along with a glass of white wine, thyme, and marjoram.

Meanwhile I cooked some potatoes I'd roughly cubed in olive oil, adding a bit of water and covering the pan to steam them until done. Cook took care of the romanesco, adding a couple of crushed cloves of garlic as is her half-Italian way.

When all was ready I covered the rare sliced roast beef with the gravy-mirepoix mixture and let it warm; then dinner was served. Green salad. Tangerine. Thérèse's Mr. Guinness Cake (delicious).

The beef was another attempt to duplicate something I ate last July in a small town in Piemonte. I came closer to it this time; I think it's because of the white wine and the herbs — though there was cloves in that beef stew, too. In any case, very nice.

Rouge du Var, La Ferme Julien

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RESTAURANTS VISITED, with information and rating: 2016
(2015 restaurants)

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