Sunday, January 24, 2010 – London Broil

January 25, 2010

London Broil is an inexpensive cut of meat, but if properly handled can be an elegant meal for company.  I used to select my menus for company meals by looking through my cook books, magazines, watching a few cooking shows, or all of the above.  These day, I go to the grocery to see what is on sale.  This week, Top Round London Broil was on sale for $2.99 a pound and it looked beautiful.  So, London Broil it is. 

Back in the 70’s and 80’s,  I remember london broil was something you ordered at a fancy restaurant and it always had this same sweet and sour kind of taste.  A little like steak sauce, but it was in the marinade not the sauce.  I’ve been searching for a recipe that duplicates this specific flavor I remember, but can’t come up with one.  I went to old cookbooks thinking that might do it, but no such luck.  Until I find the recipe that brings back those fond memories, I use the recipe listed here.  It is delicious, just not the same as the one I remember.

Grilled London Broil

Grilled London Broil with Brown Rice and Steamed Green Beans

 

MENU:

London Broil

Herbed Brown & Wild Rice

Buttered Fresh Green Beans

Angel Food Cake with Strawberries & Whipped Cream

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Sunday, January 17, 2010 – Shrimp Linguine

January 18, 2010

wintry table

The Christmas table ware is put away along with all the decorations.  Back to the winter ware, which seems strange in Florida.  It’s 65 degrees out and sunny but even to us, it seems like winter.  I collected these dishes from a variety of antique shops over the past few years.  I wanted to replicate a set that my mother-in-law had used that belonged to her mother.  They were so beautiful, but, sadly, they were disposed of.  Her dishes were red and white transferware made by Mason’s in the Vista pattern.  I had fallen in love with them and was heartbroken when I found out they had been disposed of.  So, I went about gathering my own collection.  I settled on the brown and cream colored Tonquin pattern made by Royal Staffordshire.  They are not as fine as the Mason’s but I love them anyway.

Tonquin by Royal Staffordshire

I needed a menu for today that was familiar and simple.  I had been under the weather for the past week and had my father visiting yesterday.  So, I didn’t have a ton of energy.  I was thinking, maybe a one pot dish of some sort.  I had some beautiful fresh pink gulf shrimp that I had purchased on sale from the day before.  I remembered I had made a shrimp and pasta dish  a while back, and that seemed like it would be simple, quick and elegant. 

Linguine with Shrimp and Arugula

Menu:

Shrimp Linguine with Arugula

Warm French Bread

Key Lime Pie


Sunday, January 3, 2010 – Lamb Shanks

January 4, 2010

Mum with her new Christmas Scarf

You would think I would be all cooked out by January 3rd, but only if you didn’t know me.  Mum always says, “oh, you are working too hard” or some such thing.  Ha!  Cooking for company is what gives me joy.  It isn’t work at all, just pure joy for me.

I hadn’t made lamb shanks in a while and I know Mum loves them, so that’s what I fixed.  They are so gorgeous to present but really easy to make.  I fixed brown and wild rice and peas to go with.  I bought a coconut cream pie.  I must learn to bake one of these days.

 

Shanks just out of the oven

 

MENU:

Lamb Shanks, Braised

Brown and Wild Rice

Peas (cooked in the sauce from the lamb)

Coconut Cream Pie for Dessert

 

Look at this table, what a picture.  This is the last holiday meal using the red cloth and the fancy china.  I will go back to the brown velvet and the brown and cream transfer-ware dishes.  Which I love, but nothing is as pretty to me as the red cloth with the white and gold dishes.

The last holiday hurah

New Years Day, 2010 – Beef Bourguignon

January 4, 2010

I had absolutely no plans to cook anything for New Years.  I don’t know why, it just didn’t occur to me.  Until a friend of mine called for help on a pork roast she was doing for her family with black-eyed peas and collard greens.  She said it was her traditional southern New Years day menu.  Well, I was inspired, so I was trying to think up something good to eat when I spied my Christmas gift, Mastering The Art of French Cooking by Julia Child.  How about Beef Bourguignon?!  I had never made it before, but we had all just watched the new movie, Julie and Julia and it was made in the movie.  It had sounded great.  So, off I went to the grocery store to get the proper ingredients.   It came out better than I could have ever imagined.  I tell you, that Julia knows a thing or two about cooking.  We wanted to lick our plates it was so good.  

MENU:  

  • Beef Bourguignon
  • Roasted Baby Red Skins with Asparagus Tips
  • Mint Chocolate Chip Ice Cream for Dessert

   

  

Beef Bourguignon

  


Christmas Dinner, 2009 – Cornish Game Hens

January 4, 2010

Mum, joyful as ever

We are finally enjoying cooler Florida weather.  It’s been a beastly hot and humid fall, so this feels a bit more like Christmas should feel.  We opened our gifts earlier today and everyone said it was the best Christmas ever.  I think we always say that.  

My daughter Barbara got the warm Sorel boots she needed for Montreal winters.  David got an antique book on the old satirical comic, Pogo.  Mum received an assortment of DVDs that she enjoys watching at her apartment.  I had the early gift of my camera – which I am in love with – and a whole slew of Julie and Julia paraphernalia.  My favorite of which is Julia Child’s, Mastering The Art of French Cooking.  Yeah!   

MENU:  

  • Roast Cornish Game Hen with fresh herbs
  • Braised Baby Yukon Gold Potatoes
  • Roasted Asparagus
  • Cranberry Compote
  • Red Berry Trifle

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