Tag Archives: Washington Post

If You Give a Girl a Steak

She will want to steep some rosemary in olive oil. And is she makes a little rosemary oil, a charred lemon or two will follow.

Voraciously sub food brand 02/2019Photo by Tom McCorkle for the Washington Post (styling by moi!)

If she goes to the trouble to make rosemary oil and charred lemons she will certainly pull out the nice salt. And if she pulls out the nice salt she will want a good piece of bread.

Screen Shot 2019-02-25 at 8.16.58 PM

Photo by Helen Norman for Bakery de France  (styling by moi!)

And on that bread, she will stack slices of steak, drizzles of rosemary oil, squirts of warm lemon juice and a shower of salt. Any girl with a good steak will want to make a sandwich. Indeed she will, any girl worth her weight in salt. Mais oui, sir! Mais oui!

Annnnd, as promised, the Slow Roasted Steak recipe from Becky Krystal at Voraciously. This preparation is a wonder.

 

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No Phone, No Pool, No Pets

slippery corned beef

brined by this king of the road

carb/umami bomb

Rina Rapuano’s  story in the Washington Post about the Corned Beef King.

Put down that broom and read excerpts here:

buttery corned beef, sauerkraut that cuts through the richness of the meat, Swiss and Provolone cheeses, and Russian dressing, layered on fresh-baked rye and warmed on the griddle

the flavors and texture spoke to the great care that’s taken with the beef brisket. Rossler cooks the already-corned meat for 11 hours, a process that involves slow roasting and re-seasoning it with his own pickling spices, onions and “secret sweeteners.”

roasting the meat for more than three hours in nothing but garlic, butter, salt and pepper let the taste of the bird shine

corned-beef hash topped with two over-easy eggs (food truck breakfast. woot!)

corned beef to fill my frame
means by no means is my name

third boxcar, midnight train
destination…Bangor, Maine….