DAY TWENTY-SEVEN
We awoke to heart-shaped eggs and spicy kimchi, today was Valentine’s Day, the perfect excuse for all things x’s and o’s
Breakfast: Nothing says “I love you” like heart shaped eggs and funky kimchi!
HEART-SHAPED FRIED EGGS OVER KIMCHI
I used a crinkle-cut, heart shaped cookie cutter to shape my fried eggs into a heart and served them atop spicy, sautéed kimchi.
Lunch: Leftovers, schmeftovers. We had okra 2.0 and like most sauces, it tasted even better the second day!
OKRA AND CHORIZO GUMBO
Dinner: We always get our thick-cut steaks from Kostas Meat Market. All of their meat comes from local Ontario farms and they are true butchers, breaking down full animals right there at the shop.
T-BONE STEAK WITH FRITES AND GREEN SALAD
For the Steak
Serves 2
Ingredients:
2 T-Bone steaks (1 1/2 – 2 inches thick)
salt and pepper.
Preparation: Heat a grill pan over high heat, when it’s searing hot add the steaks and grill for 4-5 minutes. Flip, season with salt and pepper and grill another 3-4 minutes for medium rare. Remove to serving plate and let rest.
For the Frites
Serves 2-4
Ingredients:
2 large baking potatoes, peeled and cut into fries.
oil or lard for frying
salt to taste
Preparation: I fry my frites twice. The first fry you can do whenever, and the last fry is done right before you serve the them, so they stay hot and crisp.
Heat oil for deep frying in a pan. When hot, add the potatoes and fry in batches until they turn golden. Using a pair of tongs or a mesh scoop, remove the fries to a paper towel -lined plate to absorb the excess oil. When you are ready to eat, heat the oil again. When it’s hot, drop in the golden fries and cook until crisp. Season with salt and serve.
Table Without Borders 