cooked by Jam Guy, the source of most of our dinners:
It's the Steak with Butter and Ginger Sauce recipe, from Simple to Spectacular, by Jean-Georges Vongericheten and Mark Bittman. Jam Guy served it with steamed jasmine rice and with a salad assembled entirely from ingredients picked this evening from our garden. (My sole contribution to dinner: I picked the veggies!) The salad, of mixed greens, radishes and sungold tomatoes, was very simply dressed with walnut oil, sherry vinegar, salt, pepper, and the tiniest pinch of sugar.
Note my half-full (Sidewalk Monkey, perpetual optimist, nice to meetcha) Negroni in the right upper corner, one of my favorite cocktails--I know it's meant as an aperitif, but it's a strong one, and I'm a lightweight, so I usually end up nursing it into dinner. In fact I'm still a wee bit tipsy, and dinner was like an hour ago. It's a 1:1:1 ratio of gin, Campari, and sweet vermouth, though Jam Guy, through patient experimentation, found that I prefer it with half sweet and half dry vermouth, to bring out the bitterness of the Campari. I love bitter flavors. Plus a Negroni is the most beautiful shade of almost neon red.
Here is what Toby does the entire time that Jam Guy is carving the steaks:
"Dropthesteakdropthesteakdropthesteakdropthesteak." Hope springs eternal.