We are cleaning out the fridge because we need space for our cooking for the Holidays, so I put together what I will call a usual meal for us, which is some type of meat served with a vegetable, a sauce and a starch.
I poked holes in the two russet potatoes (Lowe’s $.47) and baked them on a cake pan in the oven for one hour at 400°F. Then I picked garlic greens, spinach and thyme from the garden and chopped the greens into small pieces and stripped the thyme from its stalks (about two tablespoons).
Then I sliced last three chanterelle mushrooms and the one-half pound of white mushrooms I had purchased at Pro’s Market ($1.39) on the 14th and minced one clove of garlic and about one-fourth cup of yellow onion.
When Suzette arrived and we began cooking, she sautéed the thawed out thick cut boneless rib eye steak in butter and then said she wanted to make a sauce in the steak pan, so we decided to add about two tablespoons of French cognac to deglaze the butter and steak drippings.
I sautéed the mushrooms with the garlic, onion, and thyme mixture in a pan with melted butter and grape seed oil and then after a few minutes of cooking I added the greens, two tablespoons of Amontillado sherry and covered the pan to allow the mushroom mixture to steam because we were close to being ready and needed to have the mushrooms and greens wilt as soon as possible. Then I picked about ten stalks of chives from their pot in the dining room and cut them into short pieces to garnish the potatoes that Suzette had cut open and added a piece of butter
I ran to the basement and selected a bottle of Casa Rondena Winery’s Calvin Clarion 2007, which is a Bordeaux style blend of 70% Syrah, 28% Tempranillo, and 2% Cabernet Sauvignon.
We plated up the one-half of the steak and a potato and then piled mushrooms onto the steak and poured the sauce from the steak pan over the potato and layered the greens on the side. A very hardy Fall dinner made with a minimum of effort.
Bon Apètit
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