August 11, 2014 Grilled Steak, Steamed cauliflower and broccoli with Cheese Sauce (Mornay)

August 11, 2014  Grilled Steak, Steamed cauliflower and broccoli with Cheese Sauce (Mornay)

When Suzette came home around 4:30 she needed to go to Costco to shop for her Santa Rosa facility.  I agreed to join her.  We bought a new produce, a bag with six small containers of fresh udon noodles, a box of large white mushrooms, coffee and replenished our whisky inventory (scotch, rum, gin and vodka).

Suzette had said yesterday that we needed to eat the broccoli and cauliflower in the fridge, so today I thawed out one of theUSDA Choice rib eye steaks I had recently bought at Albertson’s ($7.50/lb.) when I made lunch by cutting up the last Talus Wind Farms lamb riblet and sautéing it with some of the squash medley that Rosemary brought us Saturday and some PPI spaghetti.

When we returned home at around 6:30 p.m. I was jazzed to make a cheese sauce to coat the steamed cauliflower and broccoli for a super simple dinner.

Suzette grilled the thin steak beautifully to rare by turning it three times in two or three minute intervals.

We had bought a small container of new potatoes at the Farmers' Market on Saturday that needed to be cooked, so we sauteed them in a skillet with butter and olive oil, some of our fresh garlic Suzette had packed in olive oil and leaves of fresh oregano from the garden.

I made the cheese sauce from memory, but used the following recipe, which approximates Julia Child’s recipe.  I added the cayenne and fresh ground nutmeg but not the extra butter and instead of Swiss and Parmesan, I used Irish cheddar. 

SAUCE MORNAY (CHEESE SAUCE)

·         Cooking Time:

·         Servings:

·         Preparation Time:

Ingredients

·         2 tablespoons butter

·         3 tablespoons flour

·         2 cups milk

·         1/4 teaspoon salt

·         Salt and Pepper

·          

·         1/4 cup coarsely grated Swiss cheese

·         1/4 cup finely grated parmesan cheese

·         Salt and Pepper

·         Pinch of nutmeg

·         Pinch of cayenne pepper (optional)

·         2 tablespoons butter (optional)

Directions

·         In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.

·         Melt 2 tablespoons of butter in a heavy-bottomed saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until "the butter and flour froth together for 2 minutes without coloring," thus creating a roux.

·         Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk, vigorously. Make sure you gather all of the roux from the sides, bottom and edges of the pan.

·         Return to a moderate heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.

·         Remove from heat and beat in salt and pepper to taste.

·         Beat in the cheese until they have melted and are well blended into the sauce.

·         Season with nutmeg, cayenne and salt and pepper (if needed). Stir in the butter a bit at a time until melted and blended.

·         Serve immediately.

I wanted to drink a full bodied Bordeaux, so I opened a bottle of 2010 Chateau Haut-Sorillon (Trader Joe’s $6.99 or $7.99).  We had drunk Sorillon before and it tastes like it is mostly merlot, which makes sense because it is grown in Abzac, 5 km. from St. Emilion, but apparently not in that  Appellation.  Most raters liked the wine and found it to be a good value, rating it around 85 to 88 points; solid, but not life changing.  

We liked its jammy, fruity flavor and dark color.  I opened the wine before I started the sauce to let it open up for about twenty minutes.

Here is what the back label states, all of which I agree with:

"The Chateau Haut-Sorillon has been a family estate for generations and is located in the commune of Abzac, just 5 km. from St. Emilion.  This wine opens with a very potent bouquet dominated by red and dark fruit mixed with spices.  In the mouth ,it releases a very full and persistent flavor, ending with a fine and very complex repeat of aromas."   

I prepared the sauce as the recipe shows.  Suzette said she would have liked the sauce better with a mixture of milk and white wine, more like a fondue.  Perhaps next time we make it I will add wine.  This sauce can also be made with fish or seafood stock for fish.  White sauce is one of the most flexible and adaptable of sauces.

After dinner we thought it would go well with cheese so, I toasted several pieces of French sourdough and baguette and made a cheese plate with goats’ cheese and the last of the Delice.  The Chateau Haut-Sorillon was great with the creamy soft cheeses, as several persons who rate wines have mentioned.

Bon Appétit