Today, I made steak, potatoes, and green beans with Chausseur Sauce, which is a type of white wine brown sauce. The steps are simply butter, shallots, quartered mushrooms, tomato concassee, thyme and basil (oregano is optional), white wine (reduced til au sec, meaning nearly dry), demiglace, simmer until it is the right consistency, season if necessary, garnish with parsley, monter au beurre (adding butter), plate, eat, then get fat. Simple as that. Simply delicious.
Our critique from Chef was that the sauce was good, the potatoes had good color on them, but the green beans could have been blanched for a while longer for better color. I was so proud of myself today, but then I remembered I used demiglace (which goes into the Chausseur Sauce) that Chef had made during his demonstration. Maybe that might have contributed to the sauce being good...oh well! It was yummy and I destroyed the plate in a blink. I had an incident, which happens more than I'd like, where I am eating so quickly that the food actually misses my mouth. There were two people who witnessed my lack of coordination and they looks on their faces said it all: Did that really just happen?
What a LOSER!
I burned my finger trying to get the pan out of the oven. I was cursing up a storm and it still stings. At least I got a good meal out of it.
PS picture quality sucks because it was taken with my cell phone (and as a side note, my cell phone REALLY sucks.)
picture quality sucks? are you kidding me? This looks so delicious and fancy, Jean.. when are you going to cook for me/ teach me how to do it myself? :)
ReplyDeleteoh my gosh jean jho that looks DELICIOUS.
ReplyDeleteSabina- I had to enhance the picture because it came out too dark! I will cook for you when i feel like im worthy enough to do it! but i will def tell you how to do it though! share the common wealth of knowledge.
ReplyDeleteJudy-THANK YOUUUUU! <3