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New York Strip Steak with Gorgonzola

New York Strip Steak with Gorgonzola

Every time I develop a recipe for two—date-night food—I get sad because living miles away is the one person I would cook this for. But I think that's why dishes like these are particularly special, almost aspirational. They're bookmarks in a good novel, x's on a calendar—celebratory food for a future date when you don't have to eat alone anymore.

A 16-ounce New York strip steak (1-inch thick)
Grape seed or vegetable oil
Salt and pepper
1/4 cup ruby port
1 tablespoon balsamic vinegar
2 ounces Gorgonzola cheese
A few arugula leaves, for garnish, but more importantly as a bitter herb

Smear the steak with oil and season generously with salt and pepper. Meanwhile, preheat a pan on medium-high heat; be sure it is VERY hot before adding the steak. For a nice medium rare, sear the steak for 5 minutes on its first side, then for 4 minutes on its second side; you should hear a hot sizzle all the way. Set aside to rest while you prepare the sauce.

Add the port and balsamic vinegar to the dirty pan and let it bubble up until reduced and syrupy.

To plate, carve the steak into smaller pieces (for presentation, I like squares) and divide evenly between two warm plates.^ Dot the plates with the Gorgonzola and arugula, and spoon the sauce over the steak. A fresh crack of black pepper at the end never hurt anyone.

^If the plates are warm (that is, heated briefly in the microwave or oven), the Gorgonzola melts, into which you can dip your steak and die a happy man.

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