Valentines Day Grub
Computer access has been a little light of late a Chateau Bingley so I haven’t been able to torment y’all with these until now.
As all good evenings (and by “good” I mean, of course, “every”) must begin with a suitable quaff I had a lovely cup of bourbon and got the cognac and wine ready for their roles
I prepared the fingerlings with olive oil, rosemary, thyme, sea salt and chipotle and
flung them into the oven for their roasting. Things got a little busy (i.e. photo-free) as I prepared the steak au poivre – minus the poivre as the Girls are not such big fans. The cognac cream sauce came out very yum as did the spuds; the spinach (sauteed with a little balsamic vinegar) also tasted very good but as always my timing was off and it was a tad over cooked (hence the deep deep green mushy appearance)
One intractable quandary that inevitably arises when cooking for three people is that the packages of pre-cut filets at Costco contain four steaks.
I’m never quite sure what to do with the extra one
nom-nom-nom
Swill Food and Grog | Mr. Bingley | 
February 21, 2012 6:39 am
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Hiya, Claude! :-p
Looks very tasty! Even the spinach, which I generally avoid, except in the raw form.
I love that little bit of Claude tongue in the picture. And who could blame the boy?
Claude!
Tail wagging too fast for the camera = GOOD evening, Claudewise!
CLAUDE! Buddy! You’ve been missed! 🙂 That makes my whole day, especially seeing you get the steak you deserve. Bon Appetit!
Claude was quite sure what to do with the extra one. I’m sure he will encourage you to buy more of those four-packs, to save money by bulk purchase, of course.