Then on Thursday, I finished the week out with the Pasta with Pecorino and Pepper:
I loved the steak dish. The butter added such an interesting dimension: the flavor was salty and fishy, which cut the richness of the steak really well. Ina called for a hanger steak, but all I could get was sirloin. I adjusted the cooking time a bit and it turned out perfect.
The pasta was also fantastic in its simplicity. The key is really to add LOTS of pecorino and pepper to keep it flavorful. Ina calls for tagliatelle; however, I had Adam get fresh pasta from the Italian shop in Chelsea Market. And he got pappardelle. Which I thought, initially, was going to suck. Again, I judge before I taste the results. The pecorino and pepper is surprisingly rich so you definitely want a wider noodle to stand up to it - the pappardelle was a worthy opponent. While Ina does call for dried noodles, I have to admit that I disagree with her here. If you have access to good quality fresh noodles, go there first. Even if you get pappardelle instead of tagliatelle.
Eat, drink, and...take a photography class.