The Sunday Blues

We all get this sometimes, right?  Whether it is due to a hurricane let-down or a daunting week ahead at work, Sunday evening rolls around and you need a cure for the blues.

We combat the Sunday blues with some kitchen-time.  Sometimes this translates into comfort food: Campbell’s Tomato and Rice soup with a grilled cheese, Chick-n nuggets with peas and mac and cheese, or Rose’s Tofu with rice and Orangette’s Cream Braised Brussels Sprouts — all usually with a glass of wine or a cocktail, of course.

This past Sunday, however, we decided to do it up and take on a challenge.  Two new dishes.  But what?  We turned to our cravings.

Zach: Steak.

Amanda: Mushrooms (Vegetarian steak, no?) and something maybe a little unhealthy.

We first looked to The Pioneer Woman for the steak, and instead, quickly found the answer to Amanda’s mushroom craving (Whiskey, wine, mushrooms and cream — could this be more perfect?).  Then we turned to Food & Wine and discovered the perfect steak recipe for Zach.

This meal wasn’t super labor intensive, but we would be lying if we said it was quick.  Our recommendation: make it with a drink in hand, and make sure you’ve got enough booze for a second one with dinner.   You won’t be let down.

 

Beef Tenderloin with Cilantro-Wine Sauce

(Mildly adapted from Food and Wine*)

Serves 2

 

Sauce

2 tbsp extra virgin olive oil

1 medium red onion

3 gigantic cloves of garlic

3 tbsp fresh chile, seeded and chopped

2 large tomatoes

2 cloves (we left this out, but will try it next time)

2 bay leaves

1 tsp dried oregano

1 tsp cumin

1/2 cup dry red wine

2 tbsp red wine vinegar

1 heaping, packed cup of chopped cilantro

2 cups low-sodium beef broth

 

*Notes: We like sauce.  We made the amount of sauce that the recipe called for even though we only used half of the beef.  Also, we left out the Yucca because Zach has sworn off potatoes until he drops 10 more pounds (he has already lost 18!).  Also, we prepared the beef by marinating it a bit first.

Start by lathering the beef with a yummy olive oil, three cloves of pressed garlic, salt, and freshly ground pepper.  Press in where possible, but don’t worry too much.  Sip your drink.

Photo lost when the old site was hacked. Newer posts will have photos.

We were making the pasta simultaneously and taking pictures so the beef got to sit like this for a while.  When we get more familiar with this recipe, we will probably use this opportunity to take some couch time so the beef can hang out for a bit.

Prep the veggies.  Slice the garlic into thin strips.  Chop the cilantro.  Chop the onion.  Chop the chiles.  Chop the tomatoes.  Sip your drink.

Photo lost when the old site was hacked. Newer posts will have photos.

Next, heat up oil in a pan and then add the garlic, onion, and chiles.  Let them soften over medium heat.  Add the tomatoes and turn up the heat a bit.  Let them brown a little and then add the bay leaves, oregano, and cumin.  Add the wine, vinegar, cilantro, and broth.  Simmer for about 20 minutes or until it is reduced to about 2 cups worth of liquid.  Take a short break, and, this time, at least a few sips of your drink.

The recipe suggest straining the sauce and discarding the veggies.  We saved the veggies because Zach liked them.  Either way, strain the sauce into a small sauce pan and whisk in the butter.  Add the butter 1 tbsp at a time.  Add salt and pepper to taste.

Heat olive oil in a skillet and add the beef.  We cooked the beef over moderately high heat, 3 minutes per side for a total of 12 minutes.  It came out medium-rare like the recipe says.

Serve over yucca (if you make it), the strained veggies (what we did), or just place it on your plate.  Pour the sauce over it and enjoy.

 

Pasta with Whiskey, Wine and Mushrooms

(Adapted from The Pioneer Woman)

(Serves 4 as an entree)

 

1lb pasta

20 oz baby portabello mushrooms thickly sliced

2 tbsp olive oil

2 tbsp butter

1 large onion

1 1/2 cup vermouth

1 1/4 whiskey

1/2 cup veggie broth

1 1/4- 1/2 heavy cream

3/4 cup parmesan (this is an essential addition)

Salt and pepper to taste

 

Preheat the oven to 375˚.  Toss the mushrooms with more of your favorite olive oil, salt, and pepper and roast for 25 minutes (or until golden brown).  Set aside.  (You know the drill: sip your drink).

Set water aside to boil for the pasta.

Heat up 1 tbsp butter and 1 tbsp olive oil in a large pot.  Add the onions and let them soften.  Pour in the whiskey and the wine.  You’ll notice that we have upped the proportions rather heavily, but it is oh-so-good.  Try it our way first.

Let the alcohol bubble for a minute and then add the broth.  Let it cook down for about 5 minutes and… (sip your drink).

Stir in the cream and the mushrooms.  Add salt and pepper to taste.  Turn the heat to low and let it simmer until it thickens.  Add 1/2 cup of freshly-grated parmesan.

Toss in the pasta.  Serve immediately with more parmesan on top.  Enjoy.  We know you will.

2 photos lost when the old site was hacked. Newer posts will have photos.

Where did the Sunday Blues go?  What Sunday Blues?  That’s right.  This meal is that good.