Saturday, March 20, 2010
Back when we had four kids living at home, date nights only happened about twice a year and they always involved an overnight at a local inn and dinner at a nice restaurant. Very nice. Now that we're down to two kids who are both teenagers, opportunities for date nights pop up much more often. Even better.
These days my job allows us to eat out twice a month, so it's much more fun to cook at home for our date nights. For our unexpected date night last week, we began with scallops sautéed in butter, served with a sweet pea puree.
Then it was on to steak au poivre. The Kitchen Genius seasoned two small filets with sea salt and fresh ground cracked pepper.
He then seared them in a cast iron skillet and then put it in the oven to finish them off.
In the meantime, he simmered dried porcini mushrooms, a chopped tomato, some red wine and other secret ingredients for a sauce to go along with the steak.
My job was to be the prep cook for his creations, but the side dish was all mine. I sliced two large potatoes very thin and layered them in another cast iron skillet, brushing melted butter on each layer, and seasoning them with chopped fresh rosemary, salt and pepper.
Instead of making a big salad like I usually do, I hollowed out a tomato and filled it with some baby greens tossed with balsamic vinaigrette.
The photos don't lie - it was a great dinner...