Simple cooking at home

After receiving our first home delivery of organic vegetables, I decided to try to cook them simply and try my best to respect the ingredients. For our first course, I made vegetable “pasta” with carrot top pesto. This course was completely raw to illuminate the true nature of these veggies.


For our next course I did a rare rib eye steak served over some sautéed potato, carrot, and fava beans with a red wine and sherry reduction. The steak was plated with some fresh thyme and fleur de sel – simple and tasty.

I haven’t decided what to do for dessert yet, but I’m a bit tired so perhaps some strawberries and 50 year old Balsamic Vinegar (Reggio Emilia).

Leave a Comment

  • E. Goh May 9, 2006, 12:00 pm

    Hmm…what should I have done vs. what I did.

    Should have done:
    Since the meal started really light then went heavier with the steak, I would have liked to finish light. A nice light soufflé made with the strawberries we received would have been great with a little crème anglaise.

    What I did:
    I was really tired so I ended up doing strawberries two ways. In both preparations, they were just sliced. In the first, I topped them with Balsamic Vinegar (Reggio Emilia Silver Seal – 50 Years Old). In the second, I just whipped some cream with some honey of Big Sur wildflowers and a touch of fleur de sel to add a hint of savoriness. Although it was simple, I was really happy with the whipped cream. I finally got the balance between sweet and savory down. Now, I hope I can recreate it. 🙂

  • Carmen May 8, 2006, 10:21 pm

    that looks delicious. what dessert would you have made to go along with the meal?