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Tonight I made us a tuna steak (courtesy of the fishmonger at the Greenmarket), steamed fresh peas (supermarket), and croissants (part-baked and frozen). None of the items is complicated, but I'd been a little nervous about tuna steak, because I burned myself last time I cooked it, and the timing was a bit tricky to get everything to come out right.
I rubbed what seemed like a lot of ginger paste on the tuna, but got only intermittent ginger-flavored bites. It was all good, though: seared on the outside, pleasantly rare inside. And, by using spatula and fork to turn it, and wearing cooking mitts on both hands, I avoided injuries. The peas came out just right, as did the croissants.
We are well fed, and I am happy.
(This is also an excuse to use my new food icon.)
I rubbed what seemed like a lot of ginger paste on the tuna, but got only intermittent ginger-flavored bites. It was all good, though: seared on the outside, pleasantly rare inside. And, by using spatula and fork to turn it, and wearing cooking mitts on both hands, I avoided injuries. The peas came out just right, as did the croissants.
We are well fed, and I am happy.
(This is also an excuse to use my new food icon.)