Chateaubriand I was one of the first dishes uploaded to the blog, 4 or 5 years ago. I think the August weekend with excellent food and wine will become a tradition, so we splashed £60 on a piece of beef, £18 on a bottle of Amarone, baked off some dauphinoise potatoes, made side dish of glazed carrots and Jedrus made blue cheese sauce. He authorized me to publish the fact, that he used some blue stilton, a small clove of garlic, some cream, parsley and a splash of mayo,lovingly blizted it into smooth, beautiful, unhealthy sauce. We served it alongside of bernaise and pepper sauce, both hardly touched, so good the cheese sauce was.
The fillet itself cooked just like a steak, only an XL size, rested, soft, flavoursome, amazing. Life is good.
Amazing how easy it is to come up with a name for a dessert having drunk 2 cucumber martinis and some red wine, the wine in the glass right now is beautiful Amarone.
I made this dessert/cake in preparation for the weekend, Jedrus was to come and Wuj Mariusz. Jedrus is here, Mariusz sadly down with some nasty bacteria at home, taking antibiotics and not even thinking about alcohol.
The base of the cake is my regular sponge, spiked with red food colourant. Pink sponge looks cool and appetizing!
On the sponge there’s a layer of fresh strawberry mousse mixed with setting strawberry jelly. The top layer- whipped cream with about a half of lemon jelly. And to finish, just a sprinkle of grated dark and white chocolate. The whole thing is light, fruity and moreish. Yum.
On the joys of cooking and eating
