It’s Oscars night tonight and here at camp Chez Nous we are all very excited to once again celebrate that glorious fest that is this yearly ceremony.
We have The Booze, The Coffee, The Blankets and, naturally, The Food, that promises to get us through the small hours and keep us awake until Chris Rock says “Goodnight” and makes it yet again “legal” to yawn and fall asleep on the couch.
Of course, this year things will probably be different. My friend, A., my partner in Oscars-crime, lives hours away (by plane, mind you) and I have a class early in the morning, so it will be long before Chris Rock says “Goodnight” that it will actually be okay for me to shut my eyes and ZzzZZzzZZZzzZzZZzZZzz in front of the TV.
One thing won’t change: the food.
Since we will be catching the whole red carpet action before the actual awards (yasss!), I am sure to get The Guilt – you know, that feeling you get when Anne Hathaway looks gorgeous in a dress even your hanger doesn’t fit in, and you’re there, fingers yellow with Cheetos residue, mayo sandwiches and kreatopitakia winking at you from the end table, your pyjamas’ waistband leaving its mark on your skin.
So, this year we are going “light”.
No Cheetos, no kreatopitakia, just some salad, oven roasted potatoes and a steak. Yes, a steak.
And Spritz, of course, because, yeah… eh… it helps me sleep!
That’s my story and I’m sticking with it.
So, this is what will be happening in our apartment, about an hour before the red carpet starts. You can do it along with us and share your results
Oven Roasted Potatoes
About ½ kilo baby potatoes
2 garlic cloves
A few TBs olive oil (A few does not mean 20, it means about 4 – I may have used less)
Grated cheese (Parmiggiano is awesome, but, honestly, use the one you like best. Parmiggiano is the one I like best)
Preheat your oven at 200 degrees Celsius (400 Fahrenheit).
Make sure your potatoes are clean. I wash them, then scrub them, make sure there’s no dirt on them. That’s because we won’t peal them. If you peal baby potatoes, seriously, why? Why?
Cut them in half and put them in a bowl. You want to choose the bowl wisely, because you will be serving your potatoes in that bowl. Toss them with the oil, the garlic cloves, salt and pepper and make sure every little potato-half is covered with that nice, garlic-y goo.
Place them on a rack, cut side up and put them in the oven, on the upper third. Bake them for 25-30 minutes, depending on how big your potatoes are.
Do not wash the bowl, you’ll need it. I saw that part on Epicurious, that guy was a genius.
When they are nice and golden, take them out and place them back in the bowl. Toss them with the the cheese of your choice and put them back on the rack and back in the oven for another 10 minutes, or until your cheese is nice and melted.
Take them out, put them in the bowl and toss them in some lemon juice. Taste one for seasoning. Then steal another one before anyone sees you.
If you want some extra heat, I suggest adding some red hot chili pepper along with the garlic and the oil, the salt and the pepper. Yum.
About 450-500gr beef steak
Some olive oil
This is the easiest thing ever. Our goal was to do “Bistecca alla fiorentina”, which is a T-bone steak grilled over a wood or charcoal fire, seasoned with salt and a little bit of black pepper, and olive oil, applied immediately after you take the meat out of the heat. Unfortunately for us our butcher shop was out of T-bone steaks when we went there, so we had to settle for a no bone steak. But we made sure to get a pretty thick and large cut so that it would be as close as possible to the “real thing”!
So, no salt, no pepper, no nothing! Just place the meat on the grill and let the heat do its job. Cook the steak to your liking (5 minutes on each side did the job for us). Take the steak out of the fire, put it on a plate, season with some rock salt (you know, the one with the large sized grains, some black pepper and some olive oil and let it rest for a couple of minutes. That’s it!
Some like to add herbs, after the steak is done, so rosemary, thyme, maybe some garlic (don’t overdo it). The secret is to let the herbs accompany the taste, not cover it! It’s all about the meat!
Enjoy it with some beer. Or some wine. We’ll be having both!
So that will be our Oscars feast. Let me know what you think – or what you made!