About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

7 Comments

  1. grrr dont ask. If i dont cook we eat .. well.
    never mind. waiting for the met game to start so i can forget about it.
    *sigh*

  2. Grilled ribeye (just this side of mooing) with a romaine salad (homemade balsamic vinaigrette), cucumber-ranch salad and a dessert of vanilla ice cream with macerated raspberries. And a nice, bitter IPA to drown it all (except the dessert) down.

    See, I’m not all hot dogs and sweet tea.

  3. wash the dessert down with Pyrat or Appletons rum next time.
    IPA with a ribeye? hmm try a belgian (lighter) next time or porter. you wanna bring out the flavor of the meat more. IPAs depending on finshing Hops could dilute the taste of the meat. IMHO.

  4. All right Chris! What’s a cucumber-ranch salad? Ranch dressing? And what’d you mascerate the raspberries in?

    And both of you: beer with steak? How about a nice, chewy cab?

  5. Oh and my BLT was awesome. I made it with Dines Farm bacon, bread from the Baker’s Wife in Tappan, iceberg from R&G Produce at the Nyack farm maket and Green Zebras from my garden. Had it with a side of Lays and a glass of rose.

  6. Cucumber salad: Yeah, just Ranch dressing; it’s an old family recipe 😉

    The raspberries were straight from the farmer’s market (like the cucumbers and the tomato in the salad), so they were plenty juicy by themselves. I just added a little sugar, shook them around to bruise them up a bit and let them sit and think about what they’d done. Ideally, I would have used a little red wine, but I’m fresh out (translation: haven’t bought wine in years).

    As for IPA, what can I say … I like my hops.

  7. wine with a good steak. i would go Shiraz. But yes Beer with steak but the right beer. back when Beth Carrie’s was around we did a beer tasting. beer with each course .. it was wonderful.

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