Due to the pandemic, I sit a lot on my meditation cushions as well as on my work-at-home desk. It used to be a mysterious “thing”, but it has become a part of everyday life as much as brushing teeth and making a supper. Many meditation styles to choose from reading like a menu are all based on central principles: calm your mind so that you can rejoin the big world more clearly and easily.
As a relatively beginner, I take the Smörgåsboard approach, grabbing where forks and appetite take me, but always sucking up the gravy of wisdom from those who teach at Zoom.
One style-meta-meditation-feels particularly appropriate for Valentine’s Day and as our group rushes to find the perfect way to say “I love you”. I will. Also known as affectionate meditation, Metta focuses on repeating short phrases that can be spoken loudly or quietly, reminiscent of a loved one (or stranger). An example is as follows. May you be safe and energetic, happy and reassured, and feel love and love.
Undoubtedly, every time I sit in the meta practice, I think of the 1965 song “What the World Needs Now” by Hal David and Burt Bacharach (the 2016 Broadway version of Orlando). It’s my personal favorite). For those who don’t understand the language, the chorus looks like this:
What the world needs now is love, sweet love
That’s all there is
What the world needs now is love, sweet love
No, not just for some, but for everyone.
What does this all have to do with the two heart-shaped supper and the whisper of sweets? Almost everything in a pandemic year.
When you plan to celebrate the main squeeze, I suggest a toast (and a challenge): celebrate at home and spread those cupid wings out of the safety of your own love nest. Many of you are naturally fed up with cooking. It’s your clue to order takeaway from your favorite local spot. Can we stay a little longer and for greater benefit while waiting for vaccinations and for milder and milder weather? Can we accept the spirit of loving kindness to everyone (not just some)?
I think so deep inside the Valentine’s-shaped heart.
Inspired by steakhouse staples, the following home celebration menu includes tips for two people to bake a steak with Caesar salad (to share tête-à-tête, of course): It contains. Isn’t the bone yours? We will deliver cauliflower “steak” roasted over high heat.
We are here at the table on a bright day when we can meet again, with love and the light it brings.
Bread steak for 2 people
Recipe by Kim O’Donnell.
Don’t let the snow-covered grill (or even the grill) get in the way of cooking a delicious steak. Although it never mimics the flavor of smoke or wood, a cast iron skillet can create a gorgeous crust with a caliber for eating out. This is your way.
Note on steak fillets: The baked method is looking for steak fillets that are inherently soft, cook quickly, and fit in a 12-inch frying pan. My personal favorites include the New York strip and ribeye, preferably bone-in. Filet mignon may be the softest cut, but there is no crossbreeding that gives the other cuts much more flavor.
- 1 pound steak of choice
- 1 tablespoon of olive oil
- 3/4 teaspoon salt
- 1-2 tablespoons of unsalted butter
1. Place the steak on a plate and bring it to room temperature in about 30 minutes.
2. Preheat the oven to 400F.
3. In a small bowl, stir the oil and salt together, then brush the entire steak.
4. Heat a cast iron skillet over high heat until almost smoke is emitted. Using tongs, place the steak in a hot pan, cook on the first side for about 2 minutes, and adjust the heat when smoke comes out.
5. Turn on the second side and cook for 1 minute. Turn it again and cook for 1 minute. (Frequent rotation during the first few minutes will make it easier to brown.)
6. It’s time to determine the quality of the steak and measure the temperature using an instant reading thermometer. For medium rare, look for about 130 F (about 8 minutes in total). The medium is 140F (9-10 minutes). At 4 minutes, spin the steak again. There are two options. You can either leave the stove covered with a lid (if the kitchen vents are working) or transfer it to a preheated oven without the lid.
7. When the steak is close to the desired finish, remove it from the heat, add butter and tilt the pan to cover the surface. Using a spoon, put brown butter on top and spin the steak at least once.
8. Transfer to a cutting board and slice against the grain.
Cauliflower steak for 2 people
Quoted from Kim O’Donnell’s “PNW Veggie”.
- Approximately 1 pound of cauliflower on the head, leaves removed and washed well
- 3-4 tablespoons of olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
1. Preheat the oven to 450F.
2. Spread the parchment paper on the sheet pan.
3. Trim the ends of the green stems of cauliflower so that they are flat and level with the cut surface, leaving about ½ inches. Make a straightedge by erecting the cauliflower and carefully trimming all four sides. Fragile, loose florets are inevitable. please do not worry. (You can save it and use it for another time.) From top to bottom, slice it into 1/2 inch thick steaks (1 inch is too thick). For large cauliflower, slice it in half and then cut it in half into steaks.
4. Put oil, salt and pepper in a small bowl and stir. Place cauliflower in a single layer in a lined pot and polish both sides with seasoned oil. The cauliflower should be shining (but don’t drip). Gradually add oil as needed.
5. Roast for about 30 minutes until the fork is soft and caramelized.
Quoted from Kim O’Donnell’s “The Meat Lover’s Meatless Celebrations”.
It will be about 3/4 cup.
This vinaigrette keeps the lemon punch in the fridge for a few days so you don’t have to worry about raw eggs.
- Some pinch of salt for crushing garlic
- 1 piece of garlic
- 2 anchovy fillets, rinse (Plan B: 1 teaspoon caper, rinse)
- 1 lemon juice (about 4 tablespoons)
- 1 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire (Fish-free Plan B: Soy sauce or wheat-free tamari soy sauce)
- 1/3 cup olive oil
- Grated pecorino romano or parmesan cheese, for garnish
1. Crush the garlic into a paste with salt. This can be done in two ways: using a mortar and pestle, or placing the flat surface of a sharp knife on top of the garlic. Place the handle with one hand and the palm of the other on the blade and smear with garlic.
2. Apply anchovies (or capers) in the same way until it becomes muddy.
3. Transfer to an 8 ounce jar with lemon, mustard, Worcestershire and olive oil. Put the lid back on and shake it like crazy.
4. Taste the oil / acid balance and adjust as needed. Anchovies, mustard and Worcestershire sauce are all salty, so you may not need additional salt, but if so, you can add them here.
5. Just before serving, let it rain lightly on a hearty thing like romaine lettuce, an iceberg, or chicory. Add enough until the leaves are slightly shining instead of dripping. Decorate the cheese as you like.
Whether you’re eating beef or cauliflower, this bright sauce will complement the fat in your entree and enliven your plate. It’s also a great way to use up the lush herbs that are suffering from the crisper drawer in the fridge.
Only 1 cup.
- 1 cup of freshly chopped parsley (free to use half the coriander, depending on what you have)
- 1 piece of garlic, chopped
- 1 tbsp caper, rinse, drain
- 6 tablespoons of olive oil, and if needed
- 2 tablespoons distilled white vinegar or fresh lemon juice
- 1 teaspoon dried oregano
- Pinch ground Cayenne (optional)
1. Place parsley, garlic and capers in a small bowl of food processor, mini chopper or stand blender. I’m looking for a textured source, so I’ll pulse it 5-8 times.
2. Add oil, vinegar, oregano and Cayenne and pulse 5-8 more times. Taste the acidity and texture and add vinegar or lemon juice as needed. If the sauce is too thick, add a tablespoon of oil.
3. Spoon over steak or cauliflower (or your favorite grain) on the table. The sauce can be made a day in advance, placed in a closed container and stored in the refrigerator for several days.
How to cook a steak in a cast iron skillet and other recipes for Valentine’s Day | Food + Life
Source link How to cook a steak in a cast iron skillet and other recipes for Valentine’s Day | Food + Life