It’s happening! I’m easing out of my winter slump and am feeling a sliver of motivation again, thanks to the advent of spring around these parts. Spring in February—it’s a fact. Most of the trees in the neighborhood are in bloom and we’re experiencing beautiful, warm sunny days replaced by a sharp chill at night; we’re not quite there yet, but Oakland is definitely rounding the bend out of this mild California winter.
Back in October, my dear friend Sarah sent me a hefty Whole Foods gift card for my birthday with the requirement that I use it to cook a meal to post about on my blog. Heeding her request, I tucked it away for later use and now have a few good meals on deck (thank you, SSL, xox).
Last night I tried this recipe for skirt steak with a balsamic mushroom sauce, served on a bed of buttery cauliflower puree. Since I try to incorporate greens or a veggie into every meal I make (yeah, I’m a nut like that), I paired the dish with a side of broccoli rabe and red pepper.
This is a very rich meal, and a genuine treat for me since I rarely buy steak. Skirt steak is one of my favorite cuts. You can marinate it and pan-sear it, and it cooks quickly. Not the most tender, but versatile—great in fajitas and tacos too.
Sarah also happened to come to Oakland a few weeks ago for a visit and we had a tremendous weekend filled with good food and silliness and the Superbowl, and I sent her home with a new love for Ethiopian food. Some shots from her visit below.
One year ago: Photos from the week: 02.17.12