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Posts Tagged ‘Dinner’

So my sister is having a housewarming next week, and I’m catering it. Menu after the jump.

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steak (simple)

one of my favourite (simple) ways to do steak:

Cut some large garlic cloves in half. Rub the garlic all over the steak. Discard garlic.

Shake some Worcestershire (Lea & Perrins only, please) over the steaks. Rub in. Don’t use too much.

Your hands will smell delicious by this point. You may wish to lick them.

Allow steaks to sit for about 1/2 an hour. Resist the urge to go caveman and eat the raw steaks, if you can. This is a really good time to:

1) Open that bottle of wine you’ll be drinking with dinner.
2) Make the Caesar dressing & prep the salad ingredients.

Sprinkle steak extremely liberally with fresh coarsely ground pepper, and  (in order of preference) sea salt, fleur de sel, or Kosher salt.

As soon as you take them off the grill, throw a teaspoon of chilled herbed butter on top of each steak.

Grill to rare or blue-rare. Consume. Preferably with a knife and fork.

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1/2 lb dried porcini, oyster, and lobster mushrooms

1/4lb fresh button mushrooms.

2c white wine (whatever you like)

1tsp tarragon (dried) or 2tsp chopped fresh

2-3tbsp butter

3-4 green onions, finely chopped

1/4 white onion, finely chopped (brunoise)

1 clove garlic, finely minced or pureed

olive oil

1lb arborio rice

1/2 lemon, juiced

1-2L chicken or mushroom stock

Rehydrate the dried mushrooms in equal parts white wine and very hot (simmering) water, with tarragon. Reserve dehydration liquid after straining, reduce to demiglace consistency.

Saute all mushrooms in a lot of butter until they’ve become a glorious browned yummy…. *wipes up drool*. You get the point. Set to one side.

In a large non-stick pan, lightly saute green onions, white onion, and some garlic in some olive oil. When softened, add arborio rice, Toss. Start the risotto process (stir. add mushroom liquid first, then a little more stock and white wine. stir until absorbed. repeat until tender and creamy).

When risotto is cooked, stir in mushrooms. Add a final splash of white wine and the juice of half a lemon.

Serve.

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ingredients:

asparagus (as much as you need)

2tbsp butter (roughly)

1/2 c white wine (probably a gewurtztraminer to stand up to the asparagus)

1/4-1/2c parmagiano reggiano (or asiago)

dash balsamic vinegar
Toss asparagus in a non-stick pan with a little bit of butter. Don’t overcook; you want the ‘gus to remain crunchy. When almost done, pour in 1/2 cup of white wine, turn the heat up high, and cover for two minutes or so. Remove from pan, toss with a little parmesan cheese (grated) and sprinkle with balsamic vinegar.

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