eBay

jaymor8 · ‎10-16-2003

I thought about this yesterday when I was looking for Lisa. I was getting impatient wondering if anyone had seen her. I didn't want to post in another thread because it may have been mised, so I had to email her instead. (Which was no problem by the way)

Then I thought...maybe we could have a thread where we could come and ask about someone or just to say something that just doesn't pertain to anything in particular. It's always a bit weird going 'off subject' in someone else's thread.

So, this thread will be for EVERYone and it could be about ANYthing. You don't ever have to use it, but if you need to, great. Doesn't mean you can't make your own thread, it just mimics the ski chalet after a day of skiing. Say what you want - ask what you want - show your pictures - comment on the dot com threads (yuk yuk) A veritable freebie. I hope it will be useful but if it's not - then...$screw you guys - I'm going home! 🙂

Jackie...

shoplineca · ‎11-24-2004

Glenda,
If I am reading one of her past posts correctly:
"it takes a whole bottle of red wine and a whole box of beef stock, which when all is said and done renders you 1 cup of the deepest, richest bordeaux sauce you have ever tasted. Takes 2.5 hours to make but it's almost orgasmic to eat."

I made a sauce for venison last year that took me at least 2 hours to make (and that didnt include time cooking on the stove) and after about $20 worth of goodies that I used rendered a little more than a cup full of sauce however no one could get enough of it. A combination of tart and sweet that had everyone going for that second and third taste to try to figure out what it tasted like and to satisfy their need to get another taste at the same time.

Dont ask me to duplicate it or what everything was in it. I tend to cook like that. I create but cant replicate.

Malcolm

shoplineca · ‎11-24-2004

Just thought of something
Can you imagine the gourmet pot luck we could have if we ever all got together?

Malcolm

jaymor8 · ‎11-24-2004

Glenda - I will do my best to remember it, here.

Filet Mignon in Red Wine Sauce

3 c. dry red wine (1 bottle)
3 tbsp. cognac (or Brandy)
3 shallots, chopped
1 tsp. thyme
6 filet mignon steaks
4 c. beef stock (1 box)

Whisk first 4 ingredients in large bowl.
Marinate steaks overnight in glass pans. (I did it just for a few hours and it was good enough)
Remove steaks from marinade and pat dry.
Cook steaks in oven, pan or barbeque. (I used a stainless fry pan)
Transfer marinade to saucepan.
Boil about 20 minutes to reduce to 1 cup.
Add stock and boil about 20 more minutes to reduce to 1 1/4 cups.
Add 5 tablespoons of chilled butter to sauce and spoon over steaks. Serves 6. Butter goes right at the end to give the sauce a lovely sheen and a richer texture.

Now, I know it says 20 minutes for each phase but it takes about an hour for each (on a full rolling boil) so don't start your filets until you are definitely ready. Just keep the sauce warm while you do the filets.

The sauce is thick and rich and sumptuous. You'll see!

Good luck,

Jackie...

muminlaw · ‎11-24-2004

Hi Jackie

Thanks! I've never added cognac to my wine sauce and I've never actually given myself enough time to reduce it as much as called for! I'm looking forward to giving this a try -- sounds delightful (I'll let you know later about "orgasmic"!).

Malcolm, I don't know about combining for a gourmet meal - parts of it sound pretty gourmet but I think my contribution would turn out to be merely edible (if we're lucky). Having said that, we do like good food and we don't spend a lot on entertainment nor clothes, so we don't skimp on good quality food! After more years than I care to reveal, I've discovered that good food doesn't need a lot of help in the way of spices or sauces.

Glenda

Glenda

shoplineca · ‎11-25-2004

Glenda
What is gourmet to one person may be fast food to another.

My favorite "gourmet meals" are home cooked meals as there is as much love and attention and old family recipes that go into those as you would find in any French restauarnt in New York City or anywhere else.

To be perfectly honest, on a business contract I recently finished, for my first year I lived in Toronto for about 8-9 months and had alot of dinners out on the town. These arent your typical $65 for a family of four type meals, rather $1,000 and up for 3 people.

I have tried every type of fusion cooking, every $250 bottle of wine and $120 cigar that Toronto has to offer and hands down, my BBQ at home in Ottawa with my family comes out as my personal favorite every time.

Malcolm

muminlaw · ‎11-25-2004

$1,000 dinners??!!!!!! I thought that was the sole privilege of our politicians! The most we've experienced was $450 for 4 plus wine, but I've been disappointed - didn't seem to be anything I couldn't have done just as well at home.

We spend a month "on the road" twice a year doing our collectibles show circuit and we eat at restaurants that range from greasy spoons to "better", but we're always glad to get home to home-cookin'. Don't eat out much when we're home because of that.

Glenda

Glenda

shoplineca · ‎11-25-2004

I never feel overly relaxed in the high-priced restaurants. Too many people acting overly pretenciuos and pretending to be someone they arent.

You would see the rich and famous wanting to be seen but not wanting to be bothered and after a while if they arent bothered they feel they are being seen.

Actually when I travel on business, I dont mind having lunches with fellow business people but I prefer having my dinners alone in my hotel room where I can relax and be more myself.

Fortunately I only had to contribute to 2 of those high priced dinners and forking over several hundred dollars after a meal when still sober enough that it hurts, well you dont want to do that too often. I dont know how (or why) the people spend as they do, except I think that it is having the restaurant staff fall all over them and make them fell like kings.

I can tell you with certainty that in 2001 I was at at least 15 dinners that ran over $1,000 each over a 3 month period and in 2002 another 25 dinners over the course of that year.

Oh the joys of being a pauper.

Malcolm

jaymor8 · ‎11-26-2004

Glenda, just remember one thing. While your sauce is reducing...even at a rolling boil, you can go about your business. It takes care of itself and you certainly don't need to stand there.

I think the cognac (or Brandy) just adds a touch of depth to the final product. It gives that certain something that you just can't put your finger on.

Good luck!!!

Jackie...

shoplineca · ‎11-26-2004

Jackie
I am going to try out your sauce this weekend. I will start the process tomorrow for an early Sunday dinner with my mother over to test it.

I bought the steaks and have to pick up a nice wine this afternoon (I have plenty of Brandy).

Malcolm

muminlaw · ‎11-26-2004

I was just thinking the same thing -- this weekend seems like the perfect time for a good steak dinner. Shall we make it a party? Will a Shiraz or a Val Policella work? I already have a few bottles of each of those plus the brandy. I hope dried thyme is OK - I don't feel like a special shopping trip just for one herb!

Hmmmmm, got fresh asparagus, lots of romaine, home-made vinaigrette - I think I'm all set!

Cheers!!! Glenda

Glenda

jaymor8 · ‎11-26-2004

Yes you certainly are, Glenda. Your wine sounds fine but promise me that you'll reduce it all the way, this time. It is really worth the extra time for that richness. Dried herbs are fine, as well. In this instance, dried thyme is actually preferred.

I think I just may do this too. I still have 2 filets in the freezer that about 1.5" thick. Well, maybe I'll go buy fresh but it sounds so great.

Glenda, (oh man I am getting so hungry)have you ever tried your asparagus this way....you cook it in a shallow frying pan, just covered in water and when the water is almost all evaporated you drop a clump of butter in there and just mix it in with the veg. This gives the asparagus a beautiful sheen and a beautiful taste. And...by the time the water has evaped...the veg is ready.

By the way, when you add the butter to the wine sauce at the end, it should be chilled butter. Not hard, not soft....but firm. It makes a lot of difference in the way the milk solids disolve or some such nonsense!!!

Have fun!

Jackie...

shoplineca · ‎11-26-2004

I picked up a nice Merlot, medium body with lots of Niagara fruit in it. Now to choose which brandy or cognac to use.

I'm making broccoli with cheese cooked inside puff pastry and my mother (turning 85 in January) has a special request for mashed potatoes and gravy.

Havent figured out dessert yet. I was looking for those merenge nests but the grocery store didnt carry them. I was thinking of putting some fresh fruit inside, with a bit of orange sorbet, add a bit of local Maple syrup and then pour a little of that brandy over it for a quick and simple dessert with a ton of flavour.

Malcolm

shoplineca · ‎11-28-2004

Jackie
I followed the recipe to the "T" and the aroma of the wine was heaven. The butter certainly added that extra fine touch to the sauce as you suggested.

I have only one comment about what I would change and that would be the use of the box of beef stock. Perhaps it was the brand used, but it brought the salt level up way higher that we are used to.

I think I would look for something to replace it, perhaps boiling some beef and making my own stock without using any salt.

I also think that marinating the steak for 4 or 5 hours as you did last time, would probably be sufficient (I did mine a full 24-hours in the refrigerator).

Thanks for thr recipe.

Malcolm

ospreylinks · ‎12-02-2004

Okay, I just caught up on this thread and sitting here eating my KD drooling...

Jeff

shoplineca · ‎12-02-2004

Jeff
I heard that KD tastes better in North Bay. Something about the climate having an effect on the cheese crystals.

Right!

Malcolm

ospreylinks · ‎12-02-2004

KD & Poutine, and then we turn on the Canadiens on the ole RCA, pop a couple of Laurentides and we are off to the races.....

Jeff

shoplineca · ‎12-03-2004

Jeff
It has to be a real old TV to see any NHL hockey these days.

Malcolm

muminlaw · ‎12-03-2004

Jeff, you lost me with the poutine -- that MUST be an acquired taste! And it sounds like the NHL is going to make it back before the end of the season - whoopee (not!)

Glenda

Glenda