I have to say at the outset that we are lucky; despite our recent travails with the heat (and the panic, the vomit) we got off easy with this last storm. While people all over the Northeast have no power, I’m basking in the glow of the internets. We ended up just South of the freeze for most of it, and the ice turned to plain old rain, though in Biblical quantity.
Last night, because we needed it, I made another veal-dashi lasagna; it’a keeper, and I may just put one of those recipe things up here sometime soon, on account of how good it is. But, as they say, don’t wait under water.
Tonight, pursuant to a trip to our fabulous butcher (whence the veal) I took a (free) faux hanger steak- I asked him for a hanger (onglet) but he suggested this instead. It’s the flap of the sirloin, instead of being from the belly like a hanger. That’s hangER, by the way, since we aren’t talking about airplane food (remember that? What will bad comedians talk about now?) This turned out meltingly tender after a light rub and vacuum-seal with some salt and spices and a dip in the water bath at 52˚ C for about an hour. To finish, I seared it in a little duck fat and then let it rest while I dealt with the other components.
Which included some leftover roasted cauliflower simmered in a little miso soup from breakfast, then stick-blended with yogurt and a little beef demi-glace into a thick purée, and rounds from the neck of a butternut squash, peeled and baked with olive oil until tender. I also took the rest of the oyster mushrooms and caramelized them with garlic, then finished with tosa soy sauce, red wine, and more demi-glace. I also deglazed the steak pan with the same combination, plus a pat of butter to make a little sauce. The creamy purée, tender squash, and buttery meat all melded seamlessly with the mushrooms and sauce into a lusciously elegant yet still-homey meal.