Mike and I do, when we cook meats, let them rest, but I guess I forget to mention it sometimes when I’m writing out the “recipe” portions of my posts… I’m still working out the writing bits, and I guess sometimes I need to remember that what might be instinctual or rote for us might be better explained for the record. I do appreciate very much that you called this to my attention, because it is an important step. Meat juices are a beautiful thing, and you certainly don’t want to waste them by having them run out onto a platter!

Thanks again, and if you and Wendy ever find yourself in our neck of the woods, know that we always have plenty of food and drink to share – that’s really what it’s all about, isn’t it? Cheers!

I literally stumbled upon your blog and feel that compliments are due.

I’m both a professional artist and a professionally trained chef from Portugal (not so unusual when you know most artists have worked in restaurants somewhere through their struggling years). My wife is also an artist and food enthusiast (and certified sommelier).

We love food, as you do, and seem to be eating through the same track, i.e. we’re both Terroir partisans who yet seem to be always struggling with time and trying to achieve that elusive great meal thrown together in under 30 minutes.

So three random suggestions:

My all purpose salad dressing for fall & winter is medium aged balsamic and port, spiced up with a cinnamon stick or two, aniseed, juniper berries and pink pepper reduced until thick and sirupy and then mixed with a good olive oil. The trick is not to overmix so as to allow both oil and reduction to remain distinct (black drops of the balsamic reduction floating on golden olive oil is the goal). Try it out, and let me know what you think.

When I was manning the meat station at a couple of restaurants, we alway allowed the meat to rest for five min. in an 80º Celsius custom built shelf. Meat is a muscle, after all, and those 5 min. relaxed the fibers, allowing an invariably tender rib eye or best end of lamb.

I love mustard to the point of being called by Wendy (my wife) “the mustard collector”. My favorite one right now is Groninger mustard from Holland. We buy it when visiting my in-laws (W. is dutch) and it’s surprisingly cheap. I have no idea if you can get it in NY but if you can, please give it a try. It goes great in a plain mustard vinagrette over romaine or even iceberg lettuce as a side for a cheese binge.

Mostly, I’m writing because your blog rings true with us (and yes, it IS distinctive and the photos ARE better than you think and you CAN write). So I’m happy I found you and please keep it going. More than the individual dishes I’m happy to have found a blogger I can really identify with.

And you’re right about plating.

Best regards,
Hugo Brito

The cast-iron skillet also makes a great steak. The Son sent me this: Take steak out of fridge an hour before you’re going to cook it. Put cast-iron skillet into oven and turn oven on to 450 degrees. After 15 minutes, remove skillet (pot holder excellent idea at this point), drop steak in toward one side of the skillet. Return to oven for 4 minutes, remove, turn steak over onto other side of the skillet. Return to oven for 4 minutes more. Remove, salt (I use Maldon salt or this smoked salt, which is the best I’ve found) and pepper it, and dine.

If you like peas as much as I do, you should check out my Peas, chorizo and saffron soup recipe :
http://a-french-foodie-in-the-city.blogspot.com/2006/12/pea-chorizo-and-saffron-soup.html