Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Sunday, August 1, 2010
Culinary Love Letter
But what about a culinary love letter?
Once the thought was in my head it became an obsession. But where to begin?
This wasn't because her birthday was coming, or that I was preparing for our anniversary. It was a sheer "just because."
Sure, I have meticulously prepared meals in her honor, being quite careful about the types of ingredients included. Among the prominent food items that she enjoys are:
Chocolate (and, no, there is no coincidence that I listed this item first)
Steak: Tenderloin (filet mignon), ribeye, T-bone, flank
Bruschetta and crostini
Of course this is a tremendously condensed list. Nancy has a broad palate, as do I.
But I wanted to produce something so complex and succulent and full of flavor and color, something that would indicate the tremendous love I feel for her.
And so today I set out to prepare a love note in the form of a dinner.
The list of ingredients is lengthy.
For the desert: Pears, strawberries, cinnamon, vanilla extract, heavy creme, sugar, creme cheese and red wine.
For the entree: Pork tenderloin, blue cheese, hibiscus flowers, hoisin sauce, spinach, salt and pepper, paprika and onion salt.
For the sides: Basil, eggs, tomatoes, lettuce, avocado, zucchini, yellow squash, feta cheese, kalamata olives, artichoke hearts, truffle oil and cucumber.
With these ingredients, I prepared an entree, which consisted of the stuffed tenderloin, and a vegetable timbale.
Dessert consisted of the strawberries and poached pears, drizzled in a creme that included a red wine reduction.
And thank goodness for gorgeous weather. As I was preparing the table -- about 15 minutes before Nancy would arrive -- I decided to set the table outside instead. The weather was nice. We had gorgeous overcast. And a lovely breeze.
Looks like I pulled it off well. Look at that lovely expression:
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