Good Morning.
I don't like January. The holidays are over and the country is divided, yet again, into those who are happy about it and those who are not. The people up the street have an outdoor display that can be seen from outer space and will keep their yard lit up for another month, but my other neighbors shut theirs down last night. I don't have anything outside except a wreath but I will begin packing up my inside decorations this weekend. Or maybe not. I used to leave the tree up until March 1st with a few alterations: I'd pull off the Christmas stuff and smother it with hearts for Valentine's Day. This was because my high school love person who very quickly became my husband called for the first time after forty-five years on February 14, 2005 at 8:20 p.m. CST. We did Valentine's Day biggly and he thought the heart tree was okay, or so he said.
My suggestion for those of you who are looking for a way to counteract the boredom of January is to have dinner at home with a significant person and we begin with Garlic Potato Soup despite the thing about garlic.
1/2 cup minced garlic from a jar
2 slices of bacon
1 cup finely chopped white onion
1 cup peeled and chopped carrot
6 cups peeled, cubed baking potatoes
4 cups chicken broth
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 sprig of rosemary, leaves pulled and chopped
1 cup heavy cream
1/4 cup chopped fresh parsley
Snip the bacon into small pieces and place in a big saucepan. Saute them until crisp. Add the onion and carrot and saute for about 5 minutes. Add the garlic during the last minute. Add the potatoes and broth and season with salt and pepper. Bring to a boil and reduce heat. Simmer, covered, for about 20 minutes or until the potatoes are tender. Add the rosemary. Puree 2 cups of the soup in a blender and return to the pot. You want a chowder consistency here, not a bisque. Stir in the cream and cook over low heat until hot. Garnish each bowl with some chopped parsley. You will have oodles of soup leftover and it warms up just fine.
The soup with a hunk of bread and a nice glass of wine would be a meal in itself but fighting off January ennui calls for
serious indulgence and therefore we move on to Steak Diane.
4 3 oz. filets
Kosher salt and freshly ground pepper
2 tbsp. butter
1/4 cup chopped shallot
1 tbsp. minced garlic
2 tbsp. butter
1 tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. fresh lemon juice
1/2 tsp. thyme
1 tsp. chopped fresh parsley
1 tbsp. fresh, snipped chives
1/4 cup brandy
1/4 cup Half and Half
Pound each filet between sheets of waxed paper to 1/4 inch thickness. This seems a bit blasphemous but do it anyway. Sprinkle each filet with a bit of salt and pepper. In a large skillet, melt 2 tablespoons butter and saute the shallots for about 4 minutes until tender. Add the garlic for the last minute. Add the filets and cook to desired doneness, hopefully a lovely medium rare, then remove and keep warm. To the pan juices, add the remaining 2 tablespoons butter, Worcestershire sauce, mustard, lemon juice, and stir. Add the brandy, tilt the pan away from your fine self, and light with a lighter gun. Swirl until the flame subsides, then blend in the Half and Half, parsley, and chives. Return the filets to the pan and heat for just a minute. Serve 2 filets apiece to yourself and your companion with plenty of sauce. Or serve 2 filets with plenty of sauce to
yourself and your companion.
There are many variations on this classic dish. Some people add sliced fresh mushrooms in which case, saute them with the shallots and garlic. Others substitute sherry for the brandy, and the more timid don't bother with the flambe thing. Another version uses top sirloin sliced on the diagonal. However you make it, make it. It's scrumptious.
Since you already had potatoes in the soup but there's no such thing as too much starch in the world, I'd go with Green Rice.
3 cups cooked white rice
1 cup whole milk
2 eggs, beaten
1/4 cup butter
1/4 cup grated sharp cheddar cheese
1/2 tbsp. finely chopped onion
1/3 cup chopped fresh parsley
2/3 cup fresh spinach, chopped
1 tsp. Worcestershire sauce
Dash of kosher salt.
To the cooked rice, carefully stir in the remaining ingredients. Pour into a greased 2 quart casserole and bake at 325 degrees for about 45 minutes. Do not used frozen spinach that is entirely too soggy. You'll have leftovers with this one too. Warm it up
and serve with take out chicken the next night.
And for dessert we have Wendy's Sugar Cookies and a Brother Sebastian.
1 pound butter
A 1 pound box of powdered sugar
4 eggs
6 cups flour
2 tsp. vanilla
Pinch of nutmeg
Cream the sugar, butter, and eggs together in a large bowl. Mix in the flour and add the vanilla and just a titch of nutmeg. Cover and chill for several hours or overnight. Roll out very, very thin on a powdered sugar board and cut into desired shapes. Resist the urge to do stars and go with hearts. Bake at 350 degrees about 5 minutes or until golden brown.
Watch carefully as they burn easily. Decorate with sprinkles or colored sugar the minute they come out of the oven.
You'll have tons of cookies. Take some to the office or give to an elderly neighbor with a Golden Retriever. She will also appreciate the beverage, a Brother Sebastian.
To a cup of freshly brewed coffee, add a shot of Frangelico and garnish with whipped cream to keep the good brother
nice and plump. Pray for world peace.
Best regards,
Elisabeth
Save
Comments