Good dinner tonight with my wife--even if assholes get nominations that Assholes in Hollywood elected him for and that he is too stupid to understand or deserve.
Leek Soup was made with fresh leeks ripe from garden planted last year. They grew good and green through winter and now after good spring in Hudson Valley, were thick and green leaved to pluck from chthonic soil.
I made a vegetable stock to start it off: bunch of carrots with greens, two onions quartered, whole bunch of celery, leek tips, 5 cloves garlic, bay leaf and parsley with 4 quarts water. I cooked for 2-3 hours with two tbls chicken stock and a little white wine for added flavor. Salt Pepper.
Then I took about 10 medium sized freshly picked leeks, cleaned, chopped and set aside. Sauteed about 1/4 of them in butter and olive oil until soft and mostly brown. Then added rest of leeks, broth, and 3 small yukon gold potatoes peeled and cubed. Let boil, simmer, and cook partially covered for 2-3 hours, adding salt pepper as needed. Perfect.
Then had steak and mushrooms. Marinated sirloins in red wine, moutard ancien, sage, thyme, oregano, tarragon, and olive oil for 5 hours. Heated olive oil and butter--browned steaks, set aside, added butter and halved mushrooms. Cooked until browned, added rest of marinade and covered on medium low for a few minutes. After a little reduction, added steaks, cooked until medium rare, then removed steaks, reduced sauce and served.
Came out well and had it with a Vacqueyras from Rhone Valley: Vieilles Vignes, 2001, Les Vins du Troubadour S. C. A. After about 30 minutes it turned perfectly and was about the best Rhone wine I have ever bought in States that changed significantly without edges and with all the round smoothness of a great wine without costing much.
My wife also made a french bread--but that's for another blog and another day.
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