Frances Mayes and her husband Edward Mayes also make olive oil. In the book, it mentions they have an olive grove of 410 trees and each tree yields only a bottle a tree. Along with the cookbook, they gave me a bottle of olive oil too! Thanks, Greg and Cathy, I will treasure every drop as it's the best olive oil I've ever had.
I thought the cookbook was for me but my husband got ahold of it even before I did. He looks up from the book and my non cooking husbands tells me, "I'm going to make everything in this cookbook". I laughed to myself but he wasn't kidding, off he went to the grocery store, came home and started cooking. He made a steak recipe in the book. The steak was grilled then dipped in an olive oil bath of fresh rosemary, garlic and salt and pepper. With only a few quality ingredients the steak was delicious. I'm looking forward to the next recipe he makes but I won't hold my breath. In the mean time I'll be making a few recipes myself. I have some rosemary to use up so I may have to make the rosemary focaccia this week.
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| Fyi, I know these steaks are huge but I didn't eat the whole thing! Half of it will go on a salad for lunch tomorrow. I think I have a reputation for eating a lot. I do like my food but everything in moderation. Just saying :) |
Recipe adapted from The Tuscan cookbook
2 T-Bone steaks (I used ribeye)
3 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fresh rosemary, plus a want to baste with
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fresh rosemary, plus a want to baste with
1 garlic clove, minced
Heat the grill. In a pan (large enough to hold the steaks), combine the olive oil, salt, pepper, rosemary, and garlic. Place the steak on the hot grill. Grill the steak to your liking. While the steak is grilling, baste it with a rosemary wand dipped in the olive oil bath. Remove the steak from the grill and quickly dip in the oil bath on both sides, sprinkling on more salt and pepper. Let the steak rest a few minutes.