So I had some leftovers to use.
A mixture of fire-roasted tomatoes and tomatoes with jalepenos left over from making chiken Tikka, some of the base mix of egg & evaporated milk left from making mac & cheese and a small piece of sirloil steak found lurking in the freezer.
Also invited to the party
Veal stock, spaghetti, 2 half-full bags of shredded cheese and a shallot. I put the pasta onto boil, sliced the steak and chopped up the shallot.
I melted a little butter in a pan and seared the steak
Remove the seared steak from the pan
Then add the chopped shallots to the pan
Then I added a splash of veal stock to deglaze the pan
Then I added the tomato mixture
Then I chopped up some Romaine on its last legs and a tomato and tossed them with some balsamic vinagrette
Once the spaghetti was boiled, I drained it, put in some butter and then tossed in the egg and evaporated milk mixture and the shredded cheese. I stirred.
By this time the tomato and veal broth mixture had cooked down to glaze.
Then I put the sauce on a plate and put the sliced steak on top.
Then added the spaghetti
And the salad
But the key is the rectangular plate.