This year, we are once again receiving a community shared agriculture box from the lovely people at Taproot Farms. We decided that we would buy into their meat share this year as well - and we're very glad we did!
This week : Garlic and parmesan roasted fingerling potatoes, broiled porterhouse steak in a whiskey marinade, spinach salad with homemade dressing (and a glass of red wine)
Fingerling potatoes :
Wash.
Toss to coat in a mixture of olive oil, garlic powder, salt and parmesan cheese.
Place in a baking tray and bake at 400F for about 35 minutes (test with a fork). Shake the pan a few times to keep the potatoes coated in oil.
They should come out looking like this :
Spinach salad :
washed spinach
slice boiled egg
bacon
homemade vinaigrette (Alan makes excellent vinaigrettes and dressings - this one is olive oil, balsamic vinegar, mustard powder, salt and pepper)
Porterhouse steak in whiskey marinade :
1/2 c whiskey
1/3 c brown sugar
1/4 c soy sauce
salt
pepper
garlic powder
I wanted to do the steak on the BBQ, since it's beautiful outside, but the charcoal briquettes I have are from last summer, and they just wouldn't light. Next time! I cooked the steak under the broiler instead, and it came out very nicely.
Pair with Copper Moon's Shiraz. Yum!
Update : Oh. My. Goodness. Best. Steak. Of. Life.
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