with fontina and steak sauce
Grass-fed beef from Snoep Winkel Farm, Curly-leaf lettuce from Bialas Farms

C’est fini!

I took the last shot for the cookbook earlier this afternoon, and not a moment too soon. A house-shaking thunderclap just sent poor Ru scurrying to the guest bedroom and the skies are so dark that I couldn’t have gotten another good natural-light shot anyway. Ahhhh…it’s a great feeling to wrap up such a lengthy project!

The burger was my reward for squeezing in an extra shot yesterday. A couple of the ingredients were extras from the recipes I was working on (out-of-season tomatoes, something I’d never buy for myself, and fontina cheese), so I threw together a burger for lunch. Talk about luscious! I tossed a little garlic and copious black pepper into well-salted ground beef and cooked the patties to medium. Gary & Basia‘s grass-fed beef is so good, it really doesn’t need much fussing, but I was feeling a little indulgent and topped it with quite a lot of fontina and some steak sauce before digging in. I ate so much I nearly convinced myself I was having a heart attack. Hah! Scary, but so good, I’ll probably do it again because I just don’t learn.

rye, cognac, St. Germain

THIS. This amazing creature is the Carré Reprisé, a recipe I found while searching for drinks with rye and St. Germain, which fight for top honors on my list of favorite boozes. Normally, I’m not a coganc drinker and wouldn’t have it on hand, but I still had most of a bottle in the pantry from a shoot last summer (told you I don’t drink the stuff!), so I gave it a try and was well-rewarded for stepping out of my comfort zone. It’s a great drink for a cool, rainy day when you don’t have much to do; at the very least, it’s something you want to savor. Ferociously smooth with a slight bright finish from the lemon twist, I’ll certainly keep this in my arsenal. (And in keeping with my struggle to eat as locally as possible, I made it with Tuthilltown Spirits Rye, so yeah…points for that or something.)

But no rest for the wicked. Now it’s time to do a little more processing so I can ship the photos off to the author tomorrow! Hope you all had a great weekend; I’ll be back next week with more goodies from the market!

recipe after the jump

Carré Reprisé from St. Germain Cocktails

Note: I used my fancy-pants Cocchi Vermouth di Torino instead of the M&R called for in the recipe.

1 shot Rittenhouse Rye or Wild Turkey Rye
1 shot Courvoisier Cognac
1 shot Martini & Rossi Sweet Vermouth (Rosso)
½ shot St-Germain
Dash Angostura Bitters
Dash Peychaud Bitters

Stir all ingredients in an ice-filled shaker. Strain into an ice-filled rocks glass. Garnish with a lemon twist.

Created by Brian Miller

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