When you mix an athlete, a nerd, beer, and good ingredients this is what you get.

Saturday, March 3, 2012

New House, New Kitchen, Whole New Ballgame


It's four months later and we're back. Katie and I are in a new house with a beautiful kitchen and we've been making some amazing food. Our friend, Ed, from the gym told us about an awesome meat market close to wear we live, great quality and really cheap so we've been hitting that up quite a bit.

For one of our first meals I made asparagus, filet mignon with bearnaise sauce, and homemade french fries with a roasted garlic rosemary aioli. 

The filet is pretty easy, get a skillet hot with a little olive oil and garlic, add the beef, salt, pepper, rosemary, a minute or two on each side to get the outside as crusty as you want then pop it into a 350 oven for about 4 minutes on each side for medium-rare. A little longer if you want it medium.

Bearnaise starts with reducing half dry white wine and half white wine vinegar with some tarragon and shallots (I used onions because that's what we had). Once that's reduced let it cool and throw it in the blender with 3 egg yolks. Slowly add melted butter to make an emulsion. Don't add it too fast or it'll break and separate! Hold it warm until you're ready to serve.

Fries. These came out really well for my first time. Cut up some russets, put them in ice water for 10 minutes to remove some of the starch. Bake at 375 until they're fork tender. Let them cool. Deep fry in really hot oil, - I cranked it - until they're crispy.

The aioli is pretty similar to the bearnaise. Once you make one emulsion you can pretty much make any emulsion. I smashed garlic that I roasted with some salt and rosemary. Blended it with egg yolks. SLOWLY added olive oil until it started to emulsify -- Ok what the hell is an emulsion, by that I mean once the fat and the egg starts to appear to combine and get thick, mayo is an emulsion, think of that consistency. Basically, an emulsion is just tiny drops of one liquid suspended in another that usually don't combine, that's why you have to use a blender or beat it really aggressively to get the drops small enough to "get caught" between the other liquid's molecules, science lesson for the day, back to food. Added a little lemon juice for flavor and to thin it out. Continue adding olive oil until you've reached the desired flavor and consistency. 

This is just the preview post, though. Katie's about to put one up that we're pretty excited about. We decided to start doing our own version of Chopped on Fridays. One of us picks an ingredient set from an old episode of Chopped, then we go to the grocery store. This week Katie was up to cook. I picked an episode and I told her the ingredients once we were in the store. She had 30 min to come up with a recipe and shop at the same time and an hour to cook. Check back to see how she did...

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