DINNER FOR TWO

A FOUR COURSE DINNER FOR TWO

I cooked dinner for Nick the other night. It really was a simple four course meal, but the flavors were sophisticated and reoccurring. I wanted this to be a really special dinner for the cutest-boy-on-earth so I chose strawberries and truffle oil. Both of these flavors do something to me on levels indescribable. There is literally a senses thing that that happens to me, but we'll talk about that more later. I alternated the flavors every other course. The meal was simple to prepare and really does not require exact measurements. I basically prepared each course while we were talking and drinking exotic fruit juices and wine.

FIRST COURSE: SCALLOPS AND SHRIMP DRIZZLED WITH
BLACK TRUFFLE OIL

Simply clean and wash 3 jumbo scallops and 3 large shrimp per person. Pat dry and season with sea salt and fresh black pepper. In a medium sized heavy bottomed skillet heat peanut oil until wisps of smoke start to come off of the oil. Place scallops and shrimp in to pan leaving room in between the shell fish. This will ensure that you will get a nice sear. 2-3 minutes on each side should be sufficient. Cook scallops until they are no longer opaque. Good sushi grade scallops should be cooked rare. Alternate scallops and shrimp on a plate drizzle with black [or white] truffle oil. Use good quality truffle oil. Buy it in small amounts unless you use large quantities of it. It is expensive, but a little goes a long way!

SECOND COURSE: SPRING MIX WITH FRUIT & STRAWBERRY VINAIGRETTE

Julianne a red pear and one small red onion. Lightly coat spring mix with a little extra vigin olive oil and season with sea salt and fresh cracked pepper. Add cubes of blue cheese. If you can find a good quality blue cheese packed in oil use that. Add a small handful of walnut halves. In a small food processor puree 3-4 large strawberries with a touch of dry vermouth. Add sea salt and fresh cracked pepper to taste. Add 2-3 tablespoons of fresh chopped parsley. Add 2 Tablespoons each: red wine vinegar and extra virgin olive oil. Toss onto spring mix evenly coating the salad greens. Garnish with fresh sliced strawberries.

THIRD COURSE: BEEF STROGANOFF WITH TRUFFLE OIL MASHES POTATOES

In a large heavy bottomed skillet saute 1 pound of sliced mushrooms, 1 large yellow onion and 1 medium red onion. You can use any combination of mushrooms you like. I used shiitake and white buttons. As the mushrooms and onion start to soften add 3-4 cloves of minced garlic. The idea here is to soften the vegetables and not to brown them! Add 1 1/2 cups of a good red wine. Use the wine you will be serving with dinner! I like to use BIG BOLD REDS! Simmer until wine reduces to a little less the half.

While that is talking place cut 1/2 of a beef tenderloin into small pieces and generously season with sea salt and fresh cracked black pepper. Lightly dredge seasoned tenderloin in flour. Slowly brown in olive oil 3-4 minuted just until meat starts to brown. Remember this is tenderloin! It doesn't need to cook too long. In a medium bowl, stir a large container of fresh sour cream to loosen it up. Add a large cooking spoonful of the hot wine mixture to the sour cream to temper it so it doesn't curdle when you add it to the mushrooms and onions. Mix well and add to the mushroom and onion mixture. Mix in beef and juices. Simmer a couple of minutes to incorporate all of the flavors and serve aside mashed potatoes drizzles with black truffle oil. Note: Add a little more wine if sauce is too thick.

FOURTH COURSE: BUTTER POUND CAKE WITH MACERATED BERRIES AND FRESH CREAM

When I woke in the morning on the day of this dinner I was cooking for Nick, I made *Rose Levy Beranbaum's ALL BUTTER POUND CAKE*. It is quick, easy, and the best pound cake you will ever eat! While that was baking I slice a grip of fresh strawberries and covered them with dry vermouth and a little superfine sugar. Cover tightly with plastic wrap and refrigerate until ready to use. The vermouth and sugar will make a yummy light syrup that you will pour over the pound cake. To assemble I cut the pound cake into cubes, drizzled on the vermouth syrup, topped with the fresh berries and topped with fresh whipped cream. Note: I do not like using vanilla in my whipped cream for something like this. I just add a little baker's sugar and a light grating of fresh nutmeg.

All in all it took us a couple of hours to eat, and believe me it was worth every moment! It was nice to just sit and eat and talk...

* WRITE ME FOR THE EXACT RECIPE AT: STACEYABILLIE@YAHOO.COM

STRAWBERRY FIELDS FOREVER

I grew up in the central coast town of Santa Maria, California. We are known for for many things like our Santa Maria Style Bar-B-Que. Produce is very abundant in Santa Maria! They grow everything there from broccoli to lettuce. Cauliflower is pretty big there too. As a matter of fact, if you live in the United States chances are if you look on the shrink wrap on the cauliflower it probably came from Santa Maria and was packaged by Point Sal Packing. But, if you know anything about Santa Maria you know that the entire town is surrounded by strawberry fields. Incidentally my Aunt Jackie, who my sister Jacqui was named after, owned and operated Santa Maria Berry Farms for many years. I guess I never really thought about it until today, but strawberries have always been a part of my life. So in honor of "HOME" and to the memory of Cherrie's father Larry Hanson I share with you all...

STRAWBERRY PIE

In a 2-quart sauce pan, mix together:


1/4 cup of sugar and 3 tablespoons of cornstarch

Gradually stir in 1 cup of cran/raspberry concentrate (thawed and undiluted)

Mix until smooth, and bring to a boil over medium heat.
Stir constantly. Boil for 1 minute.

Remove from heat. Cool completely.

Gently fold in 4 cups of fresh hulled strawberries and fill *pie crust.

Refrigerate for 4 hours until set.




*Check my archives for the best pie crust to use for this recipe.

A TRIBUTE TO COURAGE

(A summer day with friends on the Neosho Pond)

A Springtime Struggle found him into early June, thankful that he might once again visit old friends and talk about tomorrow. So he came, as did Eunice, with a baker's box in hand. A baker's box - unlike the days when pies were his own creation; a solitary kitchen art affording a "down home" gentleness to his manhood - cherry, apple, and custard... with their lattice-worked crusts. But Larry had tried, and today it would be the baker's turn, to attempt near as much.

Larry continued to enjoy his sweets, though other sustenance had become a challenge. Today it would be pie - a richly glazed strawberry pie; the glory of summer's beginning, proudly resting in the sun-bathed window where he stood; his silhouette but a shadow of what had been. He and Eunice, who but a few years earlier could innocently have walked out from any glamour magazine. Now Eunice nervously asks him to be careful; "Wear a hat in the sun - remember what the doctors said." Larry just as nervously complies.

They spoke of the hospital, the doctors and empty hours of not knowing, the terror of not knowing. Larry carefully lifts his shirt displaying his invaded chest, a whisper of his prior stature; the pump about his waist continuing to infantry the chemicals that selectively fight the civil war against his own being. Tattooed ink markings; mapping war strategies for the radiation guys that rally for him while he rests on cold hard gurneys.

We took the old boat onto the pond' Larry's hat atop his head, speaking easily of the past and cautiously of tomorrow - laughing occasionally as if nothing mattered. Ah, memory can be a generous friend, allowing such momentary freedoms. Yet weren't those Larry's words to Eunice, "Nothing matters anymore," after the doctor's compassionate words and before the surgery that would guardedly sustain him? We talked about life on the pond - the hawk that guards from high above its shores, the blue heron that migrates and nests each year. We spoke of the millpond's history as we passed the cemetery on the point nearest the village; of the years that had passed - would continue to come and pass while the old motor gently sputtered and coughed our way in and around the gratitude for yet another glorious day! Larry helped guide me into shore, bringing a weary boat to rest after taking us full circle.

The day lingered within a generous afternoon. A summer supper ending with coffee and his eyes brightening! Larry continued to enjoy his sweets and smiled at his generous slice of strawberry pie, as we spoke of times past and cautiously of tomorrow. We spoke of pies he again would make; of flaky crusts that would hold them. But today it was a baker's pie - and no matter. Larry continued to enjoy his sweets, and smiled at his generous slice.

Ah, the sweetness of strawberry pie.

JOHN ASCHENBRENNER

ON NEOSHO POND - JUNE 12, 2002

"LARRY TAUGHT ME ABOUT LIFE AND HOW TO LIVE IT. HE TAUGHT ME ABOUT COURAGE. LARRY TAUGHT ME ABOUT DEATH AND HOW TO GRACEFULLY MOVE THROUGH IT. WE WILL ALWAYS REMAIN FRIENDS."