Day Into Night at home / 20

A dose of celebration for cooking at home!

 

In January when the radiator in my apartment hisses loudly my spirit welcomes the extra warmth but the rest of me does not. On those short days I find myself wanting to gobble up all the juicy, bright clementines and cara cara oranges in sight, and luckily that’s when they are at their best. 

 

I may not notice the exact moment when the long braises of winter give way bit by bit to lighter fare, but right around when I switch from a hot coffee to a cold one there is no mistaking that it’s cherry season. Shortly after a bowl of berries becomes my favorite breakfast and most days I find myself eating several thick slices of tomato toast for lunch. On those days, by the time dinner rolls around I want something super hearty but not heavy, and this week’s menu is just that. The salad and main course are what I want to eat all summer long— both make a beautiful meal if you are eating by yourself and a gorgeous one if you have guests.  

 

To start a favorite summer salad— sunflower sprouts, blanched zucchini, smoked mozzarella, and fresh corn. The smoked mozzarella can sometimes be hard to come by, in which case I suggest using regular mozzarella and not skipping the optional sunflower seed garnish.  

 

The main course is a steak with a vegetable tian, which is a casserole of summer vegetables. Both make my favorite leftovers of all time. The tian is great in a scramble and cold steak is great any which way. 

 

For dessert— cheesecake. The recipe is from the first restaurant I worked at, Canele, where it was always on the menu and served simply with a sour cream glaze. To me it’s perfect and needs nothing else, but since it’s peak cherry season I’ll be placing a bowl of cold cherries near the slices to pick at between tangy, sweet bites.

 

One final note, when baking this cheesecake you will need a 9" springform pan. 

 

Buen provecho, Ana xx

 

 

Here are the steps to make the menu:

 

• Make the cheesecake first as it needs time to set in the refrigerator.

• Take the cream cheese out of the refrigerator an hour or two before you make the cheesecake and allow it to come to room temperature. Bake it at least two hours before dinner or the day before so it has time to set.

 

• Season the steak generously with salt and pepper at least 1 hour before cooking it.

 

• Assemble the tian and bake

• Pan sear the steak

• Make the salad