Well since I am set to move in a few weeks, I am at the point of trying to empty out the refrigerator and freezer to the bare minimum so new ideas and recipes are somewhat based on what meats/fishes I may already have versus just going to the store and grabbing some stuff. This lunch is inspired by both my experiences as well as reading about various bistros and my own wackiness to create a little piece of that at home.
Yes I know, I am missing the typical carafe of water that many bistros leave on the table. Will have to change that one soon 🙂 I went with an in between not too fancy, not too drab set-up and since I already had the chalkboard for kid’s photo-shoots it provided the proper touch as numerous European bistros utilize them as menu tablets in part due to the fact of an often changing menu based upon local food/produce available at the time.
And now, on to the part you all want to hear about…the food.
The main entree was a Ribeye steak which I had rubbed with salt, pepper and coated with very small diced up pieces of squash (a nice fall take). I then put the oven on broil at 250 and put in to my liking (I don’t know about you but I am a medium-rare kind of guy). Towards the end, I then put on some pieces of shaved Grana Padano to further enhance the flavors of the crust.
On to the side dishes. In the bowl I had created a simple blend of fresh spinach leaves sauteed in butter with some pine nuts and fresh squeezed lemon. For the second side dish, I created a mashed yam concept done with the addition of pumpkin seed oil and a honey based glaze on top.