Posts Tagged ‘Herbs’

Florentine T bone Steak

Fresh herbs from the garden and beyond

As we thaw and warm and the flowers and birds return, we entertain pushing out the grill and firing up a charbroiled steak. Our favorite preparation is the Florentine T bone. By slicing and presenting the meat family style on a platter, we can feed two, three, even four people on a single steak. Count on a half pound to three quarters per person. Make sure the grill is blazing hot. Ideally the grates of the grill cook the steak, not the heat from the fire. Never grill a cold steak, let the meat come to room temperature before cooking. We use this time to allow the meat to shortly marinate with herb oil before hitting the grill. This is also a good time to throw the baked potatoes in the fire as they take a good deal longer to cook than the steak. Never serve your steak right off the grill. Whether it will be sliced or served on the bone, let it rest for ten to fifteen minutes before service. This is a good time to cook the vegetables. Serve this meal with a huge red wine, maybe Tom will recommend a hearty Tuscan or Piemontese for it. I know he has a lovely Roero nebbiolo. Good Stuff!


Florentine T Bone Steak

1 or 2 T Bone steak(s)

1 Tablespoon chopped parsley

1 teaspoon chopped oregano

1 teaspoon chopped basil

1/2 teaspoon chopped thyme

1/2 teaspoon chopped rosemary

1 sage leaf chopped

1/2 cup olive oil


The herbs can be chopped by food processor, just be careful to not turn them into pulp, we use a sharp knife. Combine all. Apply generously to the beef. Any leftover oil can be reserved for myriad uses. Season heavily with coarse salt and coarse ground black pepper. Season the entire steak, top, bottom, and both ends. Make sure the grill is blazing hot. Cook for several minutes on each side before flipping. We like to cook both sides twice in an effort to crosshatch the grill marks to make it pretty. There are many ways to determine the temperature of the meat, but he only sure way is an instant read thermometer. For rare, remove at 125-130, medium rare 135, medium 140-145. In our house we let the meat rest for most of one hour, but fifteen minutes is usually enough. Serve with baked potato and braised spinach. We rub the potatoes with herb oil, bacon fat, or butter before wrapping with tin foil and placing on the bed of coals. Turn often and remove when fork tender. Usually thirty to forty minutes. The spinach is also cooked in herb oil with much garlic. If the steak will be removed from the bone and sliced for service, it is a good idea to heat the platter in a hot oven for a few minutes before eating. Not surprisingly, it is not usually necessary to have dessert plans after this meal. Good Stuff!


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A little Fowl

Young chicken browned on all sides before roasting

Oven roasted careful to not overcook

Found in my local market ( well, twenty miles away, but…) The petit pouissin, young chicken is exactly enough for dinner for two. This one weighed about 1 pound. Seasoned it generously with salt, pepper, and herb oil. Seared and then roasted at 350 degrees until the thigh was about 160 degrees. Some may like their bird cooked a little more ( especially the young, old, or infirm,) but we take our chances for moisture. And moist it was! Served with my wife’s heavenly spinach quiche ( find on recipe blog ) and pan juices. We used the neck, wings, and fat to make a small amount of stock for the sauce then deglazed the roasting pan with an ounce or two of our dinner wine. Finished with the stock, rosemary, and butter. Good Stuff!


Served with homemade spinach quiche


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Seasoning the Season

Fresh herbs from the garden and beyond

Herbs chopped fine and covered with olive oil

We got a greenhouse up just before the cold spell and we are still harvesting peppers and tomatoes. The herbs, however, did not merit the attention and we harvested them all the other day before a freeze. The basil was long gone and we had to purchase some. Drats! Go heavy on the parsley and light on the rosemary and sage. Chop by hand, the food processor will usually bruise the herbs. Cover with extra virgin olive oil and refrigerate, indefinitely. Use the herbs to season everything, grilled meats and fish, sauteed or steamed vegetables, soups, and sauces. Good Stuff!

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