Sluuuurp. Today wasn’t bad if I say so myself. I first made a cauliflower and tomato gratin. I blanched some cauliflower, I proceeded to place it in a casserole and surrounded it with tomato pulp. After this I crumbed some bread, and I grated some cheeeeese (I got to use the grater attachment on our blender! its awesome!) and put these two things on the top. Pour some melted butter on that badboy and slap it in the onion. Half an hour later, take that sucker out. (for thoughts on it read on)
While that was in the oven I made a Filet Steak with a Sauce Chasseur. I wrapped some filets in some fat (thank you Côte à Côte!) and fried some mushrooms. Then I clarified some butter (I hate it when it doesn’t speak clearly) and toasted some rounds of white bread. Next, I heated some butter and oil until very hot and seared the steak 3 minutes a side. I placed them on the toast and prepared my sauce. I added some stock to the pan and then some port mixed with tapioca flour. This was where it went wrong. I used tapioca flour instead of arrowroot flour. Tapioca has special glooping powers. And when used instead of a less strong starch it can be disastrous. I managed to save it somewhat by mixing in some water but it was still gloopy. Then I added the mushrooms and served. I found that the toast subtracted from the poshity of the dish but it would make a wonderful dinner party dish!
Oki doki! That’s that! I’ve actually been planning that dish for a while but couldn’t get the fillet so it got pushed back constantly. Any way, I have to go because a cow broke into our house and we’re waiting for the insurance man! Byyyee!