Food and Friendship

5 Feb

Food and Friendship
I love this kitchen

I once again have to admit something about myself – I am truly The Erratic Cook! I seem to need to be in my messed up little kitchen to pull off some of my culinary masterpieces. Put me in other kitchens even those that are so much bigger and nicer than mine and I am off my game. Although I would absolutely love to have a perfect gourmet kitchen of my own, I realize that it would still be messed up and erratic. This confession brings me to this blog.

My Music Man and I were invited to spend a weekend with our friends Sharon and Greg in their beautiful home. We were pampered with extreme hospitality! What a treat! We have been planning this since summer and finally got together. I had promised them a dinner that the T & A Team would prepare in their awesomely beautiful kitchen and of course blog about it. We enjoyed a weekend of good food, good drink, good conversation, and good music, with these good friends. They treated us so well we considered not leaving.

Our hosts

Did I say beautiful? I mean extraordinary home. So nicely designed and the kitchen OMG!!! I have mentioned previously how tiny my kitchen is so imagine my excitement when I knew I could come and cook in this huge and organized gourmet kitchen. I felt a little overwhelmed by the beauty of it, and kinda forgot what I was doing at times, or it might have been the wine…but I could seriously get used to it, in fact I think I could cook better once I got used to all that space and the awesome appliances. Two ovens can you imagine! OMG what a treat!!

Me and my Music Man rockin the kitchen

Anyway, I could go on and on but I will give you the menu – no recipe this time just the menu of the dinner we prepared:
Salad of Roasted Beets on Arugula with almonds and goat cheese.

Salad

Main course – A Variation of Surf and Turf;
BBQ’d locally raised organic grassfed beef – New York Strip topped with Blue Cheese Butter and/or Sprinkled with Steak Spice.
and
Baked Steelhead trout seasoned with Turkish Baharat and lemon zest
Turf and surf

Side of Roasted baby potatoes seasoned with Herbes de Provence

Calabrese bread with olive oil and balsamic vinegar for dipping

We didn’t have room for dessert but it would have been chocolates and blood orange slices.
Plated

So, I experimented a bit and strayed from what I usually do with this meal. Some changes – good, some just ok. You gotta experiment right? My friends were receptive guinea pigs.

1. Lesson learned – Only buy the baby arugula, I couldn’t find the organic wild baby arugula I usually get and the salad just wasn’t the same, and I forgot to throw in the orange bits – makes it juicier. (I will blog this recipe another time)

2. This was the first time I used the Turkish Baharat on the fish, it has a lovely flavor, I just didn’t sprinkle enough on.
Turkish Baharat Ingredients: black pepper, paprika, cumin, coriander, cloves, mint, rose petals, nutmeg, cinnamon, cardamom.

3. BBQing in the winter is a challenge anyway and BBQing grassfed beef presents even a bit more of a challenge as it generally cooks 30% quicker. I enjoy my steak medium rare so I usually undercook it afraid of ruining it, then end up putting it back on! However, Greg has a handy little gadget that sends the temperature and doneness of the beef to your phone! Isn’t technology great! I gotta get one of those!

igrill-1[1]

4. Note to self: Never forget to use garlic! Garlic is one of my always go to items, and I forgot it… oops.

Blame it on too much wine or too much sparkling conversation, whatever, we all enjoyed the meal, it was tasty, but next time I really need to cut loose in that beautiful kitchen and bring my erratic cook out and wow them with a bigger and better masterpiece! If they will let me… Thank you so much Sharon and Greg for such a wonderful time. When an opportunity to spend time with good friends comes along you gotta take the time and enjoy! Our lives get crazy busy, but enjoying a weekend like this is what it’s all about.
Sharon and Greg

The wine:
We enjoyed these two reds

The wine

Township 7 Merlot/ Cabernet Savignon
Châteauneuf-du-Pape

Music choices:
My choice – usually I chose a food related song this time it is a friend related song
I like The Gipsy Kings version of You’ve Got a Friend in Me

My Music Man’s choice
Hot Tuna – Keep on Truckin

So until next time
The Erratic Cook

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2 Responses to “Food and Friendship”

  1. Truly Scrumptious February 6, 2013 at 3:38 pm #

    Holy cow, that looks like a TV kitchen! Lots of room for TV cameras on dollies and for a sizable crew too. Even the plates look huge. The Turkish Baharat sounds lovely – I must try using that sometime.

  2. Sharon Funk Dudar February 8, 2013 at 5:59 pm #

    We had a BLAST with Tracy and Adrian, and being on the sitting side of the eating bar while someone else cooked for us was an absolute dream!!! We didn’t even have to be snowed in to stay inside.We just did. ….and it rocked! Thanks again for a wonderful FILLING weekend.

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