Grilled Sirloin tip Steak with Anchovy Caper Butter on June 21
To celebrate the summer solstice and Father’s Day, we grilled our last sirloin tip steak (from our 1/2 beef) and served it with an anchovy caper butter I made. The butter also had chopped parsley, garlic, and preserved lemon in it; it was really quite good. I made au gratin potatoes with mushroom, onions, garlic, and Parmesan cheese and we roasted turnip, kohlrabi, and spinach greens. We enjoyed a nice bottle of malbec: Bodega Belgrano 2007.
I got creative earlier in the day and made a free-form fruit tart with leftover pie dough, strawberries, raspberries, and blueberries. I served the tart with homemade creme fraiche; a nice way to end the meal and the day.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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