Sunday Night: Quick Steaks, Slow Vegetables

This all started because they didn't have mackerel fillets at the store on Saturday; so I had to change menu plans for yesterday, which led to us buying some "minute steaks". We also had some zucchini waiting to be used from the market on Saturday.

So... for the zucchini: cut it into 1 cm slices. Halve the slices if they're huge. Toss in a coverable pan with a good couple Tbs of olive oil, some chopped garlic, a bit of bouillion and a Tbs or so of water. Bring to a boil and let simmer, covered, over low heat for 30-40 minutes, until the zucchini starts to get nice and soft. If too much liquid collects in the bottom of the pan, leave the lid ajar. If the pieces don't fit in a single layer, give the pan an occasional gentle stir. When the zucchini is soft, stir in some chopped fresh herbs (I used parsley, basil, and oregano) and serve immediately.

The steaks were very simple: after salting and white-peppering them, I pan fried them until they were medium rare, then served them topped with chopped fresh herbs (parsley, basil, and oregano... same as the zucchini amazingly enough).

There was also bratkartoffeln made from the remaining cooked potatoes from Thursday and a big green salad.

Wine: Dynamite 2003 Cabernet Sauvignon.