May 10, 2009

Steak and Eggs

I served bruncheon at my house last weekend, and I made Croque Madame sandwiches for the monsieur that came to dine. That's a grilled ham and cheese sandwich with a fried egg on top, if you didn't know, and I didn't before I spotted the recipe. It's topped with a Gruyère Mornay sauce to make it a little snobbier. A Croque Monsieur doesn't have the fried egg on top.


Berry FoolFor dessert, a Berry Fool. That's an English dessert made by mixing puréed fruit, whipped cream, and sugar, if you didn't know, and I didn't. It's topped with graham cracker crumbs to make it a little less snobby. The traditional fruit used in a fool is gooseberries. I used strawberries and raspberries for this one.

In the Cook's Illustrated recipe, the fruit purée is stabilized with a little gelatin, to keep it from getting soupy. Some of the purée is folded into whipped cream flavored with a little sour cream. To serve, layer macerated berries, fruit purée, and the berry whipped cream, then repeat. It'd be pretty much impossible to serve this at large parties, because the cream has to be whipped just before serving.

Beef tenderloin and ribeye were on sale at United this week. I have the prices memorized for a few grocery items - namely Callebaut and Ghiradelli chocolate, heavy cream, etc., but also beef tenderloin. It's usually $27.99/pound for the Certified Angus, but this week it was on sale for $17.99/pound, so I accidentally ate it on Wednesday and Friday. Ribeye was about half price, so we had that for Mother's Day dinner, with shrimp, baked potatoes, and salad. Used a spice rub of ancho chile, cumin, cinnamon, brown sugar, kosher salt, and pepper on the steaks. I could obviously eat steak several times a week, but I still think that it's not froufrou enough for Mother's Day.

Mother's Day Dinner

I fell asleep after dinner and my mom did the dinner dishes. Isn't that awful?


Auntie said...

Yes, that is awful.

But knowing your Mom, she was very happy. She's always the cheerful dishwasher.

Your Berry Fool looks just like the cover of CI's new Entertaining magazine. Did you order a sample issue?

Kimberly said...

You're too kind. I haven't ordered Entertaining. I still think the Berry Fool is a bad option for even a medium-sized party, let alone something larger.

Can you imagine leaving the party, whipping the cream, reserving some and folding berry purée into the rest, and painstakingly layering the fruit, puree, and cream in each glass so that it's both evenly distributed and pretty? Ridiculous. Make a trifle or mousse or something that actually gets better after sitting in the fridge for a couple of hours.

Planning menus is my favorite thing. Why would anyone take the fun out of doing it by getting ideas from a magazine? ;) I think we should write for them.