A few weeks ago, we bought a couple of KC strip steaks from our family-farm meat purveyor. We decided to defrost them and grill them last night for dinner. In fact, dinner was entirely local. We just dug a few Yukon Gold potatoes which I sauted and added some fresh picked dill, I tossed a bit of okra with a little cornmeal, and I made some garlic sauted rainbow chard. For appetizers, we made bruschetta from the slow-roasted tomatoes I prepared earlier in the week. I baked three baguettes Sunday afternoon.
As an experiment, I infused some olive oil with garlic, rosemary, and peppercorns. I brushed a bit of this oil on the baguettes and we basted the steaks with it as well.
We had a wonderful home-cooked, local Sunday night dinner.
Infused Olive Oil with Garlic, Rosemary, and Peppercorns
1/2 c. Extra Virgin Olive Oil
3 cloves garlic, peeled and smashed
1 1/2 t. whole peppercorns
2 three-inch sprigs of fresh rosemary
Place oil in a 3 cup sauce pan. Add garlic, peppercorns, and rosemary. Over very low heat, bring the oil to a simmer and cook until garlic turns a little bit golden. (Do not burn.) Turn off the heat and allow to cool. Strain. Use as quickly as possible and do not keep over five days.
