a drive-by food post

[lagilman]

Today, I wrote no new words. I did, however, put RiP on top of my non-writing to-do list. It is done.
---------------------------
And in case you ever wondered what suri might serve if you dropped by for dinner... probably something like this elegant and surprisingly easy show-stopper I made tonight:

Take two top sirloin steaks, thin-cut, and toss them quickly with a small amount (seriously, you don't want to use too much!) of white truffle oil. Set them to sear on a very hot grill, turn, and layer on top of the seared side a thin shaving of boucheron cheese. Turn off the heat and cover for a minute or three, to let the juices set and the cheese begin to melt. Remove the steaks and serve with starch and veggies (I used saffron rice and roasted red peppers). wine of choice: an off-dry reisling.

Dessert: scrape the grill, then add one sliced ripe pear. Grill. Remove, and top with a splash of lime, a sprinkle of allspice, a dollop of honey, and a scoop of french vanilla ice cream. Serve while pears are still warm.


Guests have to do the dishes, yo.

Comments

[isabeau.livejournal.com]

.......yum. *wants*

(dishes, shmishes, I'd be licking the plates clean. ...um, and then washing them. :) )

[quarkwiz.livejournal.com]

::guh::

We're just having rotisserie chicken (done in the Showtime gadget!) and hand-cut chips. Mmmmmm, calorie bombs! But we'll be using the Fancy New Salt we got. (Maldon. Fabulous stuff.) Annnd...there goes the beep. OK, dinnertime.

[lagilman]

mmm, chips, mmmmm....

Dear Suri,

[neutronjockey.livejournal.com]

I would love to try your recipies. I however, live in Oklahoma and they have not heard of cuisine here.

Perhaps if I pray to the Whole Foods Gods they might provide...?

On a slightly more serious note: your choice of wine...I assume you have several in stock. Why did the Madame chose the off-dry reisling?

Re: Dear Suri,

[lagilman]

http://www.fromage.com/ Learn it, love it. Occasionally curse it.

Or, -- http://www.oklahomafood.coop/dairyegg.php

On a slightly more serious note: your choice of wine...I assume you have several in stock. Why did the Madame chose the off-dry reisling?

Hrm. The thing about this meal was that it was a savory with touches of sweet. The rounded fruit of my steak-usual full-bodied red wasn't quite right, but a dryer red would have fallen flat. So, my urge was toward white. But again, a dry would have flattened the sweet touches, and a sweet wine would have overwhelmed it (plus, the only sweet wines I have are dessert wines). So, an off-dry was the way to go.

In other words, I let my gut talk to my taste buds, and picked that way. If you were expecting science, you got the wroooooong LJ. *grin*

Re: Dear Suri,

[neutronjockey.livejournal.com]

In other words, I let my gut talk to my taste buds, and picked that way. If you were expecting science, you got the wroooooong LJ. *grin*

Says she with the Basic Electricity Manuals near her bedpost. :P
Like I need more science. :( Nope.

I would have went full-bodied red but then again I didn't see the rice and peppers as potentially sweet. I figured you maybe have (ermmm maybe just a little) more experience with wine so I wanted to see what the chef and sommelier combo had in mind.

..and thank you for the links. Your Foodie-Google-Fu has proved mighty!

Re: Dear Suri,

[lagilman]

Roasted red peppers were sweet. Rice was mostly neutral. The truffle oil was savory and the cheese was off-dry. Sort of.

(how can I be this full and be hungry again?)

I might have suggested a young red for this, maybe something with a little pepper, if serving green veggies or a salad as a side. But mainly, drink what you like. That's the real rule of matching wine with food.

Re: Dear Suri,

[fakefrenchie.livejournal.com]

*drink what you like.*

You tell 'em, sistah!

[ceosanna.livejournal.com]

When are you cooking again? I can bring some potato-fennil gratin made with Gruyère ...

[desperance.livejournal.com]

*comes to dinner*

[xnamkrad.livejournal.com]

I notice that a lot of the writers here love cooking - maybe I should have a cookery panel at the next con I run

[arouraleona.livejournal.com]

God I'm hungry, that sounds excellent. Maybe sometime you can share how you do your saffron rice... mine never comes out right.

[lagilman]

How do you make your rice? Mine never came out quite right until I got thwapped upside the head and told to add the saffron with the turmeric, not after, and dissolve it together. Felt very stupid for a while after that...

(you live, you learn, you make it better next time)

[arouraleona.livejournal.com]

Hum, I never thought of doing it like that, I do put the saffron and turmeric in at different times cuz I use the saffron threads... but I'll see what doing that does to the flavor. Thanks!!!

[divanoir.livejournal.com]

That does sound good!

How long can you keep truffle oil?

[lagilman]

If you keep it cool and dark, a few years, at least. Mine's down to the last drops, but still good.