needs more salt

Around this time every winter I start craving meat, tomato sauces, and roasted starchy vegetables. We’ve been giving into it, and for dinner we had steak frites. The steak was great, but the frites! It was the first time I’ve made oven fries worth eating! For my future reference: oil the baking sheet instead of using foil, liberally salt and oil the sliced (and unpeeled) potatoes themselves, make sure they’re well-spaced on the baking sheet, roast them at 350 and then blast them at 450, and take the time to flip them even though it’s a pain.

As a side vegetable we had these braised scallions that are absolutely everything I look for in a recipe: extremely cheap ingredients (scallions, parsley, water, butter) elevated into something complex and fancy (creamy and onion-y on the root end, crispy and smoky on the other). I overbought scallions and will definitely be making this again this week.

And JMM insists that I add a note to say that we decided to buck tradition and have white wine with our steak before realizing it was an awful idea and saving it to have with the leftovers of the chocolate cake and whipped cream.

Posted February 27, 2012 at 1:13pm | Comments || home