Sunday, January 31, 2010

Steamed broccoli, baked potato chips, and tuna steaks with garlic and ginger

For the potatoes, begin by coating a rimmed cookie sheet with goose fat or oil. Sprinkle liberally with cumin, ginger, paprika, and garlic salt. Slice potatoes thin, and arrange in pan, turning them so that both sides get some fat-and-spices. Bake until tender and starting to crispen.

Coat another rimmed cookie sheet with goose fat or butter, and crush a garlic clove into the fat. Arrange tuna steaks in the pan, sprinkle lightly with salt and powdered ginger, and bake under the broiler 15 minutes.

Steam broccoli. Decide that you absolutely _must_ go buy yourself a bamboo steamer the next time you are in China Town. They work magnificently.

Serve with a Pinot Noir or light Zinfandel.

No comments: