Wednesday, May 13, 2009

First Meals in the New Kitchen

Drum roll please...
French Toast. Not exactly new, but I did have to improvise because I hadn't unpacked the spices yet and the big pan I usually use for it was still buried somewhere in the basement. Always a crowd pleaser, this worked out well even without the added cinnamon and Matt running to the store because we had no maple syrup.

I went a little more all out for dinner on Sunday night, just to test the new kitchen. We had been to the Farmers Market, then the butcher and the cheese shop, on Saturday to pick up some items to restock the house and I might have gone a little over board. I blame the new kitchen on why I bought five kinds of cheese in less than an hour. The new kitchen NEEDED that cheese.

And yes, I am aware that walking to the local Farmers Market, two specialty foods shops, and then carrying my purchases home in my monogrammed LL Bean tote makes me the biggest yuppie of all time.

For dinner, I made an appetizer with a baguette, green garlic pesto that I picked up, burrata cheese, and halved cherry tomatoes. It was a nice combo and an unexpected twist on the familiar tomato, basil, and mozzarella combo that I usually live off of.

I've been craving meat on the grill, so we had a flank steak marinated in 4 cloves of garlic, sherry vinegar, a little dijon mustard, some dried oregano and basil, salt, pepper, and olive oil. I placed the whole thing in a plastic bag in the fridge for about 4 hours to let it get nice and juicy. Matt is in charge of things on the grill, so he grilled it for 4 minutes on one side and 3 on the other over medium high heat. It was exactly what I was looking for. With a side of sauteed snap peas and red peppers, and a garden salad it was a perfect first meal. I should also say that the extra flank steak made an awesome sandwich with some garlic chive cheddar that I also picked up on Saturday morning.


Jess said...

my mouth is watering. mmmmmmm

Anonymous said...

In the NEEWWW fridge. :)

The kitchen, it is gorgeous.