May 11, 2014 Dinner – Grilled Steak, Steamed Asparagus,
Tabouli and Béarnaise Sauce and Rhubarb/Strawberry parfaits
We gardened from around 9:30 to 11:00, mostly planting the
plant we bought yesterday. Then at 11:00
Suzette made us each a bacon, lettuce, tomato and egg sandwich, using the new Multigrain
English Muffins we bought at Trader Joe’s yesterday. Suzette's Mother's Day meal was a BLT Sandwich with a Bloody M
Mary.
Before lunch I started making Tabouli by
covering about a cup of No. 1 Bulgar wheat (bought at Café Istanbul) with water
to swell. After lunch I drained most of
the water out of the Bulgar and added about 1/3 cup of the Moroccan olive oil
Daoini sent us in the box we shipped back.
Then I sliced four green scallions and put them into the Tabouli
and went to the garden and picked a handful of each of mint and Italian flat
leaf parsley. I chopped the mint and put
it in and at 1:00 p.m. Suzette told me that we needed to go to the Downtown
Neighborhood Mother’s Day House Tour.
We
saw three or four older houses being transformed
and many that had been remodeled in both the Downtown Neighborhood between
Lomas and Central and 11th and 14th St. and three more in
the Watson Addition on 16th and 17th St. north of Lomas. In the Watson Addition we said hello to the
new owner of the house previously owned by Suzette when I met her 16 years ago at
709 17th. The new owners recently moved to Albuquerque
from Socorro. Then we walked across the street to a house on
the tour at 707 17th, which was Suzette and Harold’s old house on 17th
where they started the Old Town Bed and Breakfast thirty years ago. Suzette and I said hello to Nancy Hoffman, who
bought the house from Suzette and Harold and who still owns the house. Then we walked to 16th street and
said hello to our old friend Jack, who owns Model Pharmacy at 3636 Monte Vista and
was outside his house saying goodbye to a couple from Denver. Then we walked across the street to 709 16th,
which is a two bedroom one bath Watson home that has been completely remodeled
by an architect and sits behind Suzette’s old house at 709 17th St.
The tour ended at 3:00, so after visiting Milly Santillanes’ house at
the corner of 17th and Granite we went home.
At 5:30 we started cooking.
I finished the Tabouli by chopping up the handful of parsley and then
two Roma tomatoes. Then around 6:00 when
T.R. and Linda arrived, I started the Béarnaise sauce. I chopped up a medium shallot and put it in an
enamel sauce pan with about 2 Tbsp. of fresh tarragon and ½ cup of white wine
and 1/3 cup of white wine vinegar and dash each of salt and white pepper. I then reduced that to about two Tbsps. and
strained the liquid into another pan to which I added three egg yolks as
Suzette put the steaks on the grill. I
added ½ lb. of butter in about 1 Tbsp. pats and stirred the sauce over a low
heat to keep the sauce from boiling or breaking. I added a few pieces of shallot and tarragon
back to the sauce to give it some texture.
Since I had used 3 egg yolks and only ½ lb. of butter the sauce thickened
quickly and was ready in about fifteen minutes, shortly after Suzette brought the
two grilled steaks in. I open a bottle
of Famille Perrin Cotes Du Rhone Reserve and we finished the bottle of 2011 Tuella Douro
with dinner. We ate on the patio and had
a lovely conversation about Morocco. We
stayed in Linda and T.R.’s apartment in Marrakech and Daoini is one of the
persons with whom T.R. works and has helped get established as a merchant in
Marrakech. T.R. and Linda were kind enough
to remodel the apartment in anticipation of our arrival and it is now available
for rental on their Nomads-Santa Fe website.
Here is a picture of the apartment and the rental contact information.
While I was making the Tabouli Suzette cooked the rhubarb and
went to the store to buy two quarts of strawberries and made a rhubarb and strawberry
compote for dessert which she served in parfait glasses with scoops of Fage
Greek Style yogurt. The yogurt helped digest the steak.
Bon Appétit
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