And, Blah Blah Blah

Today may seem like a silly holiday. But, give it a chance. It’s Blah Blah, Blah day. What the heck is that? We’ve all experienced it. Someone starts telling you about how you should eat healthy, get a better job, clean the toilet, drink more water, And, Blah, Blah, Blah. You know they mean well. But, it sounds like nagging. You just tune it out. Well, today is the day to finally do those things they’ve been telling you and you’ve been ignoring. Think of it like New year’s day. But, this time, the resolutions are from someone else. You know you should do these things. You just don’t want to. So, why not today? It doesn’t have to be a huge project (unless you want to do one). It could be something as simple as stop slouching or share the remote for a change.

It’s like taking medicine. You may not like it. But, it’s good for you and builds good will with your loved ones. Plus, it may just shut them up. At least it gives you something to throw back at them when they say you never do anything I ask you to do. And, the beauty of blah blah blah day is it has it’s own theme song. That’s right. Iggy pop did this ditty in the mid 80’s.

While his lyrics don’t capture the essence of the holiday, it’s still fun to listen to. And, it provides a beat and energy to get through the day as you do what you know you should, but, put off as long as you could. There is an old saying: Procrastinators united will have our meeting…probably…tomorrow. Well, for all intents and purposes, today is that tomorrow.

Do this, that, and…Blah Blah Blah

So, you may have figured out how to celebrate today. Yes, it’s kind of like work. But, remember, it’s something good for you. Some of the things lost in the mumble of and… blah blah blah might even be things you actually like doing. Al and Peg in “Married with children” constantly fought over things they should have been doing just to spite each other. While it made for interesting TV viewing, Al’s refusal to do anything Peg wanted or even show any real affection became annoying. If you don’t want to spend time together, why get married? Today, you have a chance to not be Al Bundy. Maybe your partner wants to go out to a show or something else you put off. This is the time to make it happen.

Of course, it could be something more mundane or even challenging, like painting the bathroom or cleaning up that section of the backyard you’ve been avoiding. Yes, doing it may be annoying. But, when you come home to a clean, bright room or beautified yard, you just might feel better for a longer while. The same holds true for things like eating a healthy balance diet, exercising, and other things you just don’t have the energy for. You may actually find more energy after making the adjustments. Who knows, maybe proving you did hear some of what was said may prove beneficial. Even if it doesn’t, you still made an effort. And, that’s what matters. Emo Philips encapsulated best when he said he took up weightlifting until he threw out his back. So, he put down the instructions right there and then.

It’s good for you

So, what’s stopping you from doing these things? part of it is our resistance to change. This is evident in our inability to keep new year’s resolutions. Even if you go to the gym or start eating healthy, you usually revert to your old ways pretty soon after. If you can’t do something when you set the agenda, how can someone else expect you to follow their idea. Even the most solicitous people find it hard to capitulate to someone else’s suggestion. You really want to please your mate, spouse, boyfriend, girlfriend, Bff, whatever. But, you just can’t bring yourself to do certain things. If they truly love you, they will do so, flaws and all. Or, are they trying to turn you into someone else?

Everybody has an ideal of what they should or could be. That’s where fantasies start. I usually fantasize that I’m someone else when I’m with someone. Which reminds me, Someone told me to stop telling bad jokes. Well, in my defense, it’s not mine. Unfortunately, I don’t remember who said it originally. So this is a good day to try something different. Maybe we can’t change people totally. But, replacing old habits with more thoughtful ones will help without totally transforming you. So, let’s dive in and take a shot at at least one of those things.

How about cooking for a change?

Maybe your significant other wants a date night. But, with prices these days, that seems a bit of a tall order. Just going out for a simple meal with a couple drinks runs over $100 for a couple in most places. Why not cook for your partner instead? After they finish calling you a cheapskate, they will appreciate the effort, and, if you follow some of our guidance, they’ll enjoy the meal.

So, here are a few recipes to help you do something off that list. We bring you meat, seafood, and vegetarian/vegan options to please a variety of needs. Maybe it will lessen the din of Blah Blah, Blah…

Classic French Steak Diane

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Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine French

Servings 4 Steaks

Ingredients

  

• 4 each 6 ounce Tenderloin steaks (Filet Mignon)
• 2 Cup Fresh Wild Mushrooms (Mix and match varieties)
• 2 Tbsp Chopped Fresh Shallots
• 2 Oz Cognac or brandy
• 1 Tbsp Dijon Mustard
• 6 Oz Demi Glace (reduced, thickened Veal or beef stock)
• 2 Oz Heavy Cream
• 2 Tbsp Unsalted Butter
• 2 Tbsp Olive Oil
• Salt and Pepper to taste

Instructions

 

• Cut the steaks in 2 round pieces each. Slightly pound them out until they are 1/2 to 3/4 inch thick. Lightly season with salt and fresh cracked black pepper.
• Melt the butter over high heat in a heavy saute pan. Add in the olive oil. Place the steaks in the olive oil and butter mixture. Saute over high heat until they brown (About1 to 2 minutes per side).
• Add the shallots and mushrooms. Stir and cook until softened.
• Add the cognac or brandy and flame the pan. Reduce the liquid. Then add in the stock. Remove the steaks to their plates. Then add the cream and Dijon mustard to the sauce. Stir and reduce, Season as needed. Spoon the sauce and mushrooms over the steaks and serve hot. Accompany with your favorite potatoes. We suggest a gratin potato (see recipe) and simply grilled Asparagus tossed in olive oil, salt, and pepper.

Keyword classic, Diane, Filet Mignon, French, Hanger steak, Tenderloin

Pistacchio crusted Sea Bass Over Cauliflower Puree with Golden beet Ginger Sauce

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Print Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 People

Ingredients

  

• 4 each 6 oz. Sea Bass portions (preferably center cut)
• 1 Tbsp dijon mustard
• 1 cup Chopped Pistacchios
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh marjoram
• Salt and Pepper to taste
• Avocado oil for cooking
• For Cauliflower Puree:
• 2 cups Fresh cauliflower florets
• 2 cups Peeled yukon gold or white creamer potatoes
• 1/4 cup unsalted butter
• Salt and Pepper to taste (use white pepper if available)
• For Sauce:
• Avocado oil for cooking
• 1 Cup Peeled and chopped fresh golden beets
• 2 Tbsp Chopped fresh shallot
• 2 Tbsp Chopped Fresh Ginger
• 1 small Lemongrass stem cut in 3 inch lengths
• 2 each cardamom pods
• 1/4 cup sugar
• 1 cup orange juice
• Juice of 1 small lime
• 8 cups water
• Salt and Pepper to taste
• Asparagus, Edamame, or Fava Beans for service
• Micro Greens and Lime for garnish

Instructions

 

• Make the sauce: Heat Avocado oil in a heavy gauge pot. Saute the shallots, ginger, lemongrass, and cardamom. Add in the beets and stir. Allow the flavors to blend over medium heat for a couple minutes. Then add the sugar and stir until it is melted in. Add the rest of the ingredients (except salt and pepper) and bring to a boil. Taper temperature back to a simmer and allow the beets to cook at least 20 minutes. They should be soft and falling apart. Add more liquid and continue cooking if they aren't soft enough.
• When the liquid is cooked down to barely covering the beets. And, the beets are soft enough to puree, remove the cardamom and lemongrass. Puree the Beets until a silky smooth sauce is created. Add a little orange juice if it is too thick. Season and set aside the sauce.
• make the Cauliflower puree. Boil the potatoes in salted water. At the same time, toss the cauliflower in a little oil, salt, and white pepper. Roast at 350 degrees until it becomes soft (about 10 to 15 minutes). Try not to get too much color. But, make sure it is relatively dry. Strain the potatoes well. Puree the cauliflower in a food processor until smooth. Push the potatoes through a strainer or food mill and add to the food processor. add in butter, salt, and pepper. Puree everything together until smooth. Don't let the potatoes spend too much time in the processor or they will become gummy. Set aside and keep warm for service.
• Prepare the fish: Fold the chopped nuts and herbs together. This can be done in a food processor or by hand. Be careful using a food processor, as the mixture can become too moist and clumpy. You want it to be dry enough to stick to your fish. Using the back of a teaspoon spread a very thin skim coat of dijon mustard on the fish. It should be just enough to hold the coating, not to make its own crust. Dip the fish fillets into the nut mix just to coat the top side evenly.
• Heat the oil in a large saute pan over medium high heat. When it is just below the smoking point, add in the fish. Cook about 3 to 5 minutes per side. You want the Nut crust to be slightly browned. But, allow the green colors to shine through. It may take more time to cook the fish depending on the thickness of the fillets. If you want, you can sear the fish ahead of time. Leave it raw in the middle, and, finish it in a 350 degree oven. You want an internal temperature of 155 degrees. Again, cooking time depends on the thickness of the fish.
• Cook the vegetables. Heat oil in a saute pan over high heat. Add in the green vegetable of your choice. Season with salt and pepper, toss until just cooked through (about 30 seconds to 1 minute).
• Plate the dish: Make a bed of the cauliflower puree in the middle of the plate. Top with the fish. Either drizzle the sauce over the top or pool it around the puree. Or you can do a little of both. Garnish the plate with the vegetables, some microgreens, and citrus is desired.

Notes

We use Sea bass here. But, you can substitute other fish. halibut, grouper, or tile fish are all good substitutes of similar quality. You can also go more delicate with sole or turbot.

When making the potato cauliflower puree, be careful with the potato. It will get pasty in the food processor. You also want the cauliflower to be relatively dry. But, not so dry that it doesn’t puree smoothly. There needs to be enough moisture that it breaks down smoothly. One method to achieve this is to actually boil or steam it first, then pop it in the oven to dry it out. This will prevent it from becoming stringy in the pureeing process.

The sauce can be served as a soup as well. Adjust the consistency to your taste.

When it comes to the vegetables, see what is seasonal. I like a pop of green to really bring the plate to life. Asparagus, Broccolini, Fava beans, edamame, sugar snap peas, English peas all work well. The cooking process needs to be quick though. You want to preserve the color. So, cook al dente. Just get them in and out of the heat quick.

Keyword Cauliflower Puree, Ginger Sauce, Golden Beet, Pistacchio, Sea Bass

Truffled Wild Mushroom Risotto

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This is a vegan version. You can modify with cheese and butter.

Print Recipe

Prep Time 15 minutes mins

Cook Time 16 minutes mins

Course Main Course

Cuisine Italian

Ingredients

  

• 1.5 cups Arborrio or carnaroli rice
• 3 cups vegetable stock, make with mushroom stems, mirepoix vegetables, herbs, bay leaves, and peppercorns If available bolster flavor with mushroom powder available at specialty stores.
• 1/2 cup diced shallot
• 1 T chopped garlic
• 2 cups sliced or diced assorted wild mushrooms Try to get a variety of mushrooms. Shiitake, oyster, chantrelles, whatever is in season
• 1 T chopped black truffle If available. If not, use truffle oil for flavor.
• 1 cup Sherry or madeira wine
• 1 t chopped fresh thyme
• 2 T Vegan butter substitute
• 1/4 cup shaved vegan parmesan
• 1 T Truffle Oil
• Salt and Pepper to taste
• For the Roast asparagus
• 1 Bunch Fresh Asparagus
• 2 T Olive oil Extra virgin
• Salt and pepper to taste
• For carrots
• 6 to 8 each Baby carrots, cut in 1/2 if too thick
• 2 T Olive oil
• 1 T sugar in the raw
• 1/4 cup orange juice
• Salt and Pepper to taste
• Garnish with Baby cress

Instructions

 

• Heat 1/4 cup olive oil in a heavy gauge wide pot, add in shallots and garlic. Stir over medium heat until translucent
• In a separate pot bring the vegetable stock to a simmer
• Add in the mushrooms and stir.
• Add the rice. Stir to coat evenly with oil.
• Add in the wine, stir and let simmer. Stir occassionally to kep rice from sticking.
• When the wine has been 1/2 absorbed, begin adding the stock. Add enough to cover, then let that get mostly absorbed and begin adding more stock one ladel at a time, stirring frequently. The riec will bein to soften. watch this closely. You don't want it hard, but, you don't want it to turn to mush. Test a grain to make sure it is done.
• When the rice is al dente, stop adding stock and let what is left absorb. Add in the truffles, butter, cheese, truffle oil, and seasonings.
• Prepare the vegetables to accompany the dish ahead of time: Coat the asparagus with oil, salt, and pepper, and place in a 350 degree oven for about 6 to 10 minutes depending on the thickness. They should come out still green, but al dente.
• Make the carrots. Heat oil in a saute pan, add the carrots over high heat to get some color in them. Add the sugar and reduce the heat to medium. Add Juice and reduce, stirring occassionally. Add more liquid if necessary. The carrots should also be al dente. Allow the liquid to partially evaporate until it becomes a glaze.Add a touch of salt and pepper and stir it in.
• Plate the risotto. Lay the carrots and asparagus against the rice. garnish with a bouquet of cress. Drizzle with a fine olive oil or truffle oil. Serve immediately.

Notes

The trick to risotto is in the cooking process. make sure you only add a little stock at a time. We call for 3 cups  of stock here. It may take more or less depending on the moisture content of the raw rice, the temperature of your flame, the temperature of the stock. You want the stock to be simmering before you begin adding it. If it isn’t hot, it will slow the cooking process and require more stock. This can also make for uneven cooking of the rice leaving some kernels overcooked and some under.

Truffles are expensive and not widely available. If you can’t find them, truffle oils are available in many specialty stores. They add enough flavor that you can do without the real thing. If you aren’t a fan of truffle, skip it entirely.

Keyword Vegan, Truffle, wild mushroom, rissotto,

Herbed Spinach, Chia and Quinoa Timbale with Fresh Vegetable Medley

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Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, Mediterranean

Servings 4 People

Ingredients

  

• 1 Cup Chia Seeds
• 1 Cup Quinoa
• 8 Oz Baby Spinach
• 1 Cup Diced Sweet Onion
• 3 Tbsp Chopped Fresh Garlic
• 1 Cup Red Bell Pepper
• 1 Cup White Wine
• 4 Cups water
• 1/4 cup Chopped fresh herbs (whatever is available)
• Salt and Pepper to taste
• 3 to 4 cups Assorted Fresh vegetables (Seasonal, local, and Fresh)
• Olive oil for cooking

Instructions

 

• Heat 2 separate pots over medium high heat. Add in a coating of olive oil. Put 1/4 cup onion and garlic in each. Stir occasionally. Cook until translucent. Then add the quinoa to one pan and chia to the other. Stir both. Add 2 cups of water to each, and bring to a simmer. Add salt and pepper, and stir. Allow the two grains to cook until they are fully cooked through, but not mush. Fold the herbs into both grains. Set aside.
• Char the red peppers on a grille or pan without any oil. The skins should be well charred. Place them into a pan and cover with plastic, so they steam. Let them sit for a few minutes. Then peel the skin off, and remove stems and seeds.
• In another pot, heat some more olive oil. Put in the remaining onion and garlic and stir. Cook until translucent. Then add in the peppers. Add the white wine and reduce by half. Add a little more water and cook for a couple minutes. Then, either transfer the mix to a blender or use a stick blender in the pot. Season with salt and pepper. Blend until a smooth sauce is created. Set aside.
• In a large saute pan, heat some olive oil. Add in the spinach and wilt it down until it is lightly cooked, soft, but still somewhat intact. Season with Salt and pepper.
• Cook your seasonal vegetables in a little olive oil and season lightly.
• Use a round pastry cutter or a dessert cup to assemble the timbale. If using a cup, put the spinach first, quinoa second, and the Chia last. Then, invert onto a plate. Otherwise, use the cutter to hold the three ingredients as you build a tower on the plate. Ladle the sauce around the timbale and add the vegetables to the plate and serve to your guests.

Notes

This dish has several moving parts. If you have enough burners on your stove, you can cook all parts simultaneously. The end result is a layer of dark brown, topped by an off white with the green spinach on top. The red pepper sauce accents these colors and seasonal vegetables round it our. I did not specify the type of vegetables because I want you to see what is fresh in your market. Green beans, squashes, brussel sprouts, or others will do fine. I prefer a variety of colors and textures if possible.

Keyword Chia, Fresh Vegetable, herbed, Medley, Quinoa, spinach, Timbale, vegan

Grand Marnier, Mango, and Mandarin Mimosas

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Print Recipe

Prep Time 10 minutes mins

Course Drinks

Cuisine American, French, Italian

Servings 4 people

Ingredients

  

• 1 Bottle Champagne, Prosecco, or other sparkling wine
• 4 ounces Grand Marnier
• 1 cup Juice from mandarin oranges
• 1 cup orange juice
• 1 cup Mango juice
• Mango and mandarin orange for garnish
• Large grain sugar to rim the glasses

Instructions

 

• Slice Mango into lone pieces. Notch to hang on glass. Slice Madarin oranges, and notch as well.
• Make sure all ingredients are chilled. Mix all liquid ingredients in a pitcher. Stir, but not vigorously. You don't want to lose the bubbles.
• Get the edge of the glasses wet and dip into sugar to make a rim. Pour in the mimosas. garnish with mango and mandarin orange.

Keyword Brunch, Grand marnier, mandarin, mango, Mimosa, Mother’s day, spring