Air travel tends to give me a cold almost every time I hit the skies. My latest trip was no exception. I woke this morning w/ a stuffy head and a sore throat so for lunch I decided to have something spicy hot to clear my head.
I trundled down to Thai Cafe to order something. I thought I would have the green papaya salad because it is cool and crisp one on hand and very spicy on the other. However, after looking at the lunch menu, I opted for grilled eggplant and grilled salmon with noodles. A red curry sauce coated the salmon, eggplant and noodles. It was topped with a garnish of lettuce which is a good foil to the hot curry.
I resisted the urge to buy some crab angels, also known as crab Rangoon, because I don't really need to eat any fried food today. I have a weakness for anything combining crab, cream cheese and a deep fryer, so resisting was no small feat.
With the onset of the cold season, keep in mind Thai food for stuffy nose relief!
Tuesday, September 30, 2008
Filet mignon w/ Roquefort sauce
At the weekend I was in Kansas City (Missouri, not Kansas) and I had dinner at the steakhouse called Pierpont's in the renovated Union Station. The decor was great and enhanced the old, magnificent train station. I ordered a filet mignon with a blue cheese cream sauce and a balsamic reduction. I could have licked the plate!
The delicious dinner inspired me to share this recipe for a Roquefort sauce that my mother picked up from a restaurant called Miss Aimee B's Tea Room in St. Charles, Missouri. It's a recipe that you should only fix for someone you really love because it is really expensive to make. The sauce could go with any steak, I suppose, but the flavors go well with filet. I also like that it is made with Roquefort and not just any old blue cheese. Roquefort is smooth, creamy, and pungent without being too sharp or bitter. It's perfect for this dish although it does kill me to cook such a fine cheese instead of putting it on a cracker!
To find a good wine to go with this dish, head down to the Wine Authorities on University Drive and ask them to suggest a Bordeaux. I like to serve skin-on mashed potatoes because the potatoes pick up some of the yummy sauce on the plate.
1. Preheat your broiler or grill.
2. Rub 3 or 4 filet mignon with minced fresh garlic, salt and pepper. Cook on grill (or broil) until the steak is done to your liking.
3. While the steaks are cooking, combine the following in a medium saucepan:
4 oz. Roquefort crumbled
1 stick unsalted butter
2 cloves minced garlic
2 T Worchestershire sauce
1/2 t. caraway seeds
Stir until cheese and butter melt.
4. Add to the sauce 1/2c. sliced green onions and 8oz mushrooms thinly sliced. Continue cooking 2 or 3 more minutes.
5. Pour over steaks.
The delicious dinner inspired me to share this recipe for a Roquefort sauce that my mother picked up from a restaurant called Miss Aimee B's Tea Room in St. Charles, Missouri. It's a recipe that you should only fix for someone you really love because it is really expensive to make. The sauce could go with any steak, I suppose, but the flavors go well with filet. I also like that it is made with Roquefort and not just any old blue cheese. Roquefort is smooth, creamy, and pungent without being too sharp or bitter. It's perfect for this dish although it does kill me to cook such a fine cheese instead of putting it on a cracker!
To find a good wine to go with this dish, head down to the Wine Authorities on University Drive and ask them to suggest a Bordeaux. I like to serve skin-on mashed potatoes because the potatoes pick up some of the yummy sauce on the plate.
1. Preheat your broiler or grill.
2. Rub 3 or 4 filet mignon with minced fresh garlic, salt and pepper. Cook on grill (or broil) until the steak is done to your liking.
3. While the steaks are cooking, combine the following in a medium saucepan:
4 oz. Roquefort crumbled
1 stick unsalted butter
2 cloves minced garlic
2 T Worchestershire sauce
1/2 t. caraway seeds
Stir until cheese and butter melt.
4. Add to the sauce 1/2c. sliced green onions and 8oz mushrooms thinly sliced. Continue cooking 2 or 3 more minutes.
5. Pour over steaks.
Monday, September 22, 2008
Cheese puffs
I am not really eating cheese or cooking with it at the moment, but that didn't stop me from trying some tasty morsels at my friends' cocktail party. The puffed batter, similar to a popover and called a gougère in French, is airy and cheesy. I found them addictive so I had to stand far away from the platter they were on.
My friends who are devotees of the cooking channel found this recipe by the Barefoot Contessa, Ina Garten, on the FoodTV web site. It includes Parmesan and Gruyère seasoned with a touch of nutmeg. I've made a similar recipe with Roquefort and a tablespoon of fresh thyme. This recipe would be delicious with other combinations of cheese and herbs too.
Once my no-cheese diet is over, I'm going to make these. They have red wine written all over them as the accompanying beverage.
My friends who are devotees of the cooking channel found this recipe by the Barefoot Contessa, Ina Garten, on the FoodTV web site. It includes Parmesan and Gruyère seasoned with a touch of nutmeg. I've made a similar recipe with Roquefort and a tablespoon of fresh thyme. This recipe would be delicious with other combinations of cheese and herbs too.
Once my no-cheese diet is over, I'm going to make these. They have red wine written all over them as the accompanying beverage.
Sunday, September 21, 2008
Mussels in wine sauce
Months that end in "-ber" are the best months for eating mussels. I've bought mussels from WholeFoods, Capital Seafood Market on University Dr., and Harris Teeter. The best ones were from Capital Seafood Market. Almost all of them opened and they tasted fresh. WholeFoods is second best. Don't bother buying them from Teeter. Most of the ones I got didn't open. That means they were dead on arrival.
Mussels are a great starter course for a group or a meal for two. Store them in fridge and cook within a day of purchase. When you are ready to cook them, rinse the mussels well in cold water. Pull out any remaining beard which is dark green, fuzzy looking stuff.
In a large pot combine 2 cups of wine, 6 T butter, 1/2 chopped shallots, 1/2 t. dried thyme or 3 sprigs fresh thyme, 1 bay leaf, 8 sprigs of parsley, pepper. Bring to a boil, then cook for 2 or 3 minutes until the alcohol burns off. Add the mussels to the pot and cover with a lid. Cook for 4 or 5 minutes or until the mussels open.
Serve the museels in a bowl and then pour the sauce over them. Garnish with chopped parsley. Serve with french bread.
Mussels are a great starter course for a group or a meal for two. Store them in fridge and cook within a day of purchase. When you are ready to cook them, rinse the mussels well in cold water. Pull out any remaining beard which is dark green, fuzzy looking stuff.
In a large pot combine 2 cups of wine, 6 T butter, 1/2 chopped shallots, 1/2 t. dried thyme or 3 sprigs fresh thyme, 1 bay leaf, 8 sprigs of parsley, pepper. Bring to a boil, then cook for 2 or 3 minutes until the alcohol burns off. Add the mussels to the pot and cover with a lid. Cook for 4 or 5 minutes or until the mussels open.
Serve the museels in a bowl and then pour the sauce over them. Garnish with chopped parsley. Serve with french bread.
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