We kicked off spring this weekend in Central Park in style.
Our picnicking skills were a bit rusty; there was a lot of chips and hummus and
other standard fare (zzzzzz!), but the rose and cold beer was flowing. I spent
hours just grinning stupidly, looking up and the sun and thanking the heavens
that winter was finally over. Before I get lost in a frenzy of spring recipes,
I want to share the most decadent recipe I made all winter - Beef Wellington.
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2.html
On one particularly miserable March evening, Amie and I
decided to have a Dirty Dancing Dinner
Party. This is a sign of true winter blues. It's not enough to just cook
dinner, but you feel you need a theme...something to rally around, something to
dress for, something to motivate you to log out of Netflix. We chose Dirty
Dancing because Amie had a killer leotard to wear, we wanted to practice the
"lift" and Patrick Swayze in a white tank top can warm up even the
coldest of nights. Ha! I got a watermelon for the centerpiece, stuck a doll in
the corner of my living room and cranked up the soundtrack. The food, however,
was more complicated. The early 1960s aren't exactly the heyday of culinary
innovation. Cream of mushroom soup anyone?
Beef Wellington is the exception. This is a ridiculously
rich dish and I doubt I will make it more than once a year. I'm not sure the
sauce is necessary, but Amie rocked the flambé. (Siberian brandy has some
serious burning power)
So on that note, I say goodbye to winter. I'll take bland
hummus in the park over filet mignon in the cold any day!
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