This evening I made Steaks with Two Tapenades, Arugula Salad, and Crusty Bread, which was a welcome return to high quality, tasty, excellent food. This is relatively easy to throw together, although it does involve a) getting out and assembling the food processor, and b) cleaning the processor midway to make a new batch of ground up stuff. The processor was used to make two tapenades; an anchovy-caper-olive-parsley-lemon juice concoction, and a roasted red pepper-pesto-lemon zest-parsley mix. They are both super easy to make- the ingredients are simply blitzed together until blended then put in a ramekin dish. Our ramekins never ever get used for anything, so this was a nice little outing for them. The steak was drizzled with olive oil, seasoned with salt and pepper, and flash-fried in a sizzling hot skillet. The salad leaves were mixed with parsley and dressed in olive oil and lemon, and topped with strips of Midwestern Parmesan, made in Wisconsin, no less.
Overall this meal was an absolute winner. The steak was perfectly cooked, the salad delicious (finally my early pregnancy salad aversion may be retreating), and the tapenades served with crusty bread were a great success. The pepper pesto number would double up as a great pasta sauce, or dip for absolutely anything. The olive-anchovy version was more of an acquired taste. L, with his herring-loving Scandic ways thought that it was fantastic. I thought it was distinctive in a pretty salty sort of way; maybe this would be something that I could grow to love, under other non-incubating circumstances. So restaurant quality food once more, we’re happy with that.
Tomorrow we are making Steaks with Horseradish Cream Sauce, Watercress Salad, and Crusty Bread. Let’s see if we’re eating at the same establishment.