We have an AFS student this school year, a 17-year Italian girl. As I’ve alluded to in past posts, she’s a bit like me at 17 – persnickety about food, because she wants to control what she’s putting in her mouth. Like Mark, she’s not a hearty eater to gobble up whatever I cook. (It’s also looking like she’ll be leaving us – she’s asked to be placed with another family. I know it’s not because of the food – she wants to live with a family with more kids at home. Kinda hurts my feelings, but that’s all for some other kind of blog – we’ll stick to food here.)
Anyways, last night I made steak fajitas – I had a two-pound piece of flank steak that I marinated in cumin & garlic & lemon juice, and loads of peppers from my CSA – little orange ones, one reddish-orange bell, 1 long green frying pepper. Our student didn’t want to eat, so I cut the piece of steak in half, and froze one of the halfs. Then I broiled the rest under the broiler, and Mark and I ate it rolled up in flour tortillas with the peppers sauteed with some purple onion. With rice cooked in homemade veggie broth from Friday on the side. I was extra decadent and put a little butter on my rice.
Tonight I was going to make tomato tart, but again it seemed like I’d not have too many eaters, so instead I made some tabouli, using up the last few good leaves off a bunch of fresh mint that was lurking in the vegetable drawer, and a bunch of parsley I bought on Sunday when I had a vague notion of turning the flank steak into braciole. And one of the tomatoes that would’ve gone into the tart. And half a box of tofu, also found lurking the fridge, cut into little cubes and crisped up in a skillet in oil, and soy sauce and a sprinkle of brown sugar – Mark said the Italian girl wanted tofu, but I think he might’ve misunderstood. I ate the tabouli on a bed of greens, mostly a really peppery arugula, with a small roast beef sandwich on the side – even though it seems an odd side for tabouli – made from that too dry challah, and leftover flank steak.
Now I have a free form plum tart in the oven, made according to my own recipe for a peach version – pictures forthcoming.
Tabouli on a bed of argula
Roast beef sandwich on Rosh Hashanah challah
Plum tart
