Steak and potatoes

ST. VALENTINE has come and gone, bringing Ash Wednesday with him — a curious and perhaps ominous conjunction that I don't recall ever experiencing before. But perhaps it means nothing.

Dinner last night was superb: Cook found a fine thick rib-eye at the local meat counter, and prepared it inspired by a recent NY Time recipe by David Tanis involving salt and pepper, garlic and rosemary. The steak sweats in those flavorings half an hour or so, and is then cooked on one side in a very hot skillet, then turned and finished in the oven.

Potatoes as she often cooks them, in butter, with salt, pepper, garlic, and chopped parsley.

We did not have salad: instead, my favorite green leafy (well, one of them): Swiss chard.

     🍷Dolcetto, Pecchenino "San Luigi" (Dogliani), 2016: ottimo, as the Italians say, simply the best.

Best of all, there was enough left of this feast (except for the chard) to have exactly the same meal tonight!

☛RESTAURANTS VISITED, with information and rating: 2016      2015     2017