I am positive that Alisa is more excited about searing than I am.
It’s May. I am excited by the sorrel sprouting outside of my front door. By the chives that I can see peeking up around the corner of the garage. By the asparagus and rhubarb and spinach and green onions that I anxiously await from Witte’s. And oh my goodness, Barthel’s strawberries and peas are lurking just around the calendar corner.
The good news is that there are tutorials out there for pan searing asparagus. Beyond that, I may have to sear some meat. The Kitchn offers some advice on how to make that happen. It sounds exactly like roasting but on the stove instead of in the oven. Ooh-scallops. I should sear scallops.
I’m mostly looking forward to the side dishes that will accompany the seared stuff. I’ll add steak to my list of goals for the month. Mostly because it’s an agent for chimichurri. And by “my goals,” I might mean that Andy should cook some steak. Because I don’t know that I’ve mentioned that cooking meat is not my favorite.
And these sourdough bagels weren’t seared, but they turned out really really well.