Monday, March 1, 2010

Epic Fail and a Lesson Learned.

Friday night dinner: Prosecco, cheese (Figaro again; Mona Lisa again; Migneron de Charlevoix, a firm, tangy washed-rind from Quebec that really fills the mouth; Cambozola) and crackers.

Our post-work 5 à 7 went on for quite some time, and so I was really feeling the Prosecco when I went to prepare the main event: New York Strip Loin with Green Peppercorn & Port sauce and asparagus. I managed to steam the steaks to rubber while trying to keep them warm whilst preparing the sauce. Having forgotten that the sauce required beef stock (I meant to make some, and then didn't...), I thought I would substitute chicken stock (which was nice and rich when I made it), but it smelled off when I retrieved it from the depths of the fridge. Should have frozen it into stock cubes, I guess.... Rather than using a bouillon cube, I tipsily opted to substitute water.

Let this be a lesson:
Beef stock does not equal water, in taste, texture, or colour.

The sauce was thin, bright purple, and its balance (or lack thereof) heavily tipped in the direction of the sweetness of the port. Blech. When unceremoniously dumped on the rubbery strip steaks, this easily took the award for worst meal I've prepared in the last year. The asparagus was nice, though.

Dessert was just fine: a fresh raspberry tart with lime creme fraiche. Hard to argue with that.

1 comment:

  1. It is actually very funny. I'm sure it was not meant to be. Oh well, I suppose a tipsy/drunk chef/cook should stay out of the kitchen.