Blue Cheese Steak with Balsamic Reduction and Purple Mashed Potatoes

I know I talk about the market pretty much every time I start writing a word but I'm really obsessed with the place. The cheese counter we go to every week always makes us taste something different. You tell them what you like and what you've had and they pull something new out. Like that tulip petal cheese I mentioned in my last blog entry. Or the subtle nutiness and fruitiness of the powerful blue cheese I used to stuff my steak with.

I prepared the steak by cutting a slit into the steak and working my knife around a bit to make a sort of pocket. You have to be careful when doing this not to make any holes or make the opening too big. The result of these simple mistakes is that you loose all your cheese to the buttom of the cast iron skillet or worse, the barbecue. I use my fingers to make the pocket larger and then stuff it with the best blue cheese I can find. What's great about blue cheese is that it's got an intense flavour but still let's the flavour of the steak shine through. Coupled with a drizzle of balsamic reduction (which is just balsamic vinegar boiled down to make it more concentrated) you've got yourself a steak worth any overly priced big city steak house. And if you really want to treat yourself, go with filet mignon. It's always tender and not having to cut around any bones, fat or cartilage always makes for a more pleasant meal.

Along with the steak, I served mashed purple potatoes. It doesn't look too purple on the photo but I just couldn't resist grabbing a bag when I saw how cool the farmer lady at the market thought her purple potatoes were. I'd seen them before, along with purple carrots and other such odities, but I figured it would be fun to eat. To tell you the truth, I'm not a big potato eater and these potatoes, though very cool, were not the best tasting. However, when standing aside a well browned blue cheese steak and a mound of sautéed mushrooms with onion and garlic, taste can take a backseat to coolness.

Coq au Vin

So I've got three quarters of a bottle of Merlot left over from my dégustation and my first thought is boeuf bourguignon. But thinking further, the words coq au vin pop into my head. So in an instant I've got my A Little Taste of France cookbook out and I wasn't surprised to find a recipe for the traditional chicken stew.

I find that chicken never takes on flavours very well. Chicken is chicken. Sure the skin can taste really great. But the flesh, especially the dryer white breast that I prefer, barelly soaks up any flavours. Take beef. It becomes one with whatever you throw at it. But chicken is obstinate and always maintains its individuality. As if it's too good for a world of flavours. Well trust the French to beat the pig-headed meat at its very childish game.

This recipe calls for the chicken to be marinated overnight. Throw anything in wine for over 12 hours and it's sure to be happy at the end of it all. So I guess the moral of the story is that when faced with a challenge, soak it in alcohol and marinate overnight. Yes. That's the answer.

Coq au Vin

1 whole chicken cut into eight pieces (leg, thigh, upper breat, lower breast and repeat)
1/2 bottle red wine
2 bay leaves
2 sprigs of thyme
Half a package of bacon (250g or 9oz)
60g (2 1/4oz) butter
20 pearl onions
250g (9oz) tiny button mushrooms
1 tsp oil
30g (1/4 cup) plain all-purpose flour
1/2 litre (2 cups) chicken stock
125ml (1/2 cup) brandy --- which we omitted as per the price of brandy
2 tsp tomato paste
1 1/2 tbsp softened butter
1 tbsp plain all-purpose flour
2 tbsp chopped parsley

1. Put the win, bay leaves, thyme and some salt and pepper in a bowl and add the chicken. Cover and leave to marinate, preferably overnight.

2. Sauté bacon in a frying pan and drain excess fat. Take cooked bacon out of frying pan. In the now vacant pan, melt a quarter of the butter, add the onions and sauté until browned. Take out of pan.

3. Melt another quarter of the butter, add the mushrooms, season with salt and pepper and sauté for 5 minutes. Remove and set aside.

4. Drain the chicken, reserving the marinade, and pat the chicken dry. Season. Ad the remaining butter and the oil to the frying pan, add the chicken and sauté until golden. Stir in the flour. Transfer the chicken to a large saucepan or casserole dish and add the stock. Pour the brandy into the frying pan and boil, stirring, for 30 seconds to deglaze the pan (use the stock or marinade if you aren't using brandy). Pour over the chicken. Add the marinade, onions, mushrooms, bacon and tomato paste. Cook over moderate heat for 45 minutes, or until the chicken is cooked through.

5. If the sauce needs thickening, lift out the chicken and vegetable and bring the sauce to the boil. mix together the butter and flour to make a beurre manié and whisk into the sauce. Boil, stirring, for 2 minutes until thickened. Add the parsley and return the chicken and vegetables to the sauce.

6. Serve with a nice glass of wine and some torn baguette pieces to soak up the sauce. Make sure to have a victory laugh over the chicken who capitulated at your flavour onslaught ;)

Simple Hearty Supper

It's a habit of mine to starve myself when I work which means that I'm nearly famished by the time I get home for supper. Lucky for me, my girlfriend was off and decided to prepare it all for when I did get home.

What we had was nothing really extravagant. The steak we grill on the bbq with salt & pepper and simply pour on some barbecue sauce after the meat is cooked to medium-well perfection. With that we often sauté some small button mushrooms with onion, garlic & butter. This time I used some of the leftover butter I had from the mushroom sarnies (see previous post).

With that my girlfriend prepared to of her famous salads. Though the macaroni salad is nothing fancy, it's really delicious. She prepares it with macaroni (of course), loads of sweet imitation crab, sometimes includes cubes of ham when we have some left over, about half a brick of cheddar cubes, shredded carrots, chopped scallions & celery, and enough mayo to bring the whole thing together into a satisfying whole. The result is something sweet - but not too sweet - which is also tasty and creamy.

The last feature of this feast is also one of my girlfriend's favourites: "Greek" salad (the apostrophes are there because I'll be the first to admit that lettuce has nothing to do in an authentic Greek salad). With tomatoes, feta, red onions, unpitted kalamata olives (non of that tasteless canned crap), and romaine lettuce, this salad is already off to a good start. But what truly makes it a joy to eat is the sharp vinaigrette my girlfriend makes with it. The trick is that the large amount lemon juice makes every ingredient sing as if they were all from the cast of The Sound of Music. So here's the recipe!

Sharp Greek Vinaigrette
1 1/2 cup olive oil
1/2 cup freshly squeezed lemon juice
splash of white wine vinegar
1/4 tsp salt
1/2 tsp pepper
1 tbsp dried or fresh whole oregano
2 small garlic cloves minced

1) Mix all ingredients together and be sure to shake well before drizzling vinaigrette onto salad. And please note that this vinaigrette should only be made and used on the day of consumption...any longer and the ingredients seperate and their taste transforms into something which is not nearly as tasty.