Amy and I made dinner for Jay, Larry and Fiyaz tonight. We wanted to do something simple, because we made fondue for our lunch.
– We made a classic fondue. It was excellent. We learned that we’re supposed to dip the bread in a figure eight motion to keep the cheese stirred.
– The cream sauce for the steaks calls for a jar of Il Trullo Funghi Porcini in Olive Oil. We were irritated that Food & Wine would require an ingredient that was impossible to find – we looked at the specialty Italian store as well as the local gourmet market. In addition, the bottle retails for fifteen dollars. We used a mixture of cremini mushrooms and King Oyster mushrooms instead of the jarred mushrooms. The sauce turned out really well.
- Classic Swiss Three-Cheese Fondue (Fondue, Rick Rodgers, p. 18) with cubed sourdough bread
- Smoked Trout Rillettes (Fine Cooking #42, January 2001, p. 44)
- Seared Steaks with Porcini Mushroom Cream Sauce (Food & Wine, March 2004, p. 173)
- Stuffed Baked Potatoes (Knudsen Cooking For Compliments, p. 89)
- Arugula Salad with Cherry Tomatoes, Olive Oil and Balsamic Vinegar
Wine: A. Rafanelli 1996 Cabernet Sauvignon. We have one more bottle of this… it’s still very good. It’s softened quite a bit over the past few years.