ArcaMax

My Father the Engineer

My father was a mechanical engineer. On weekends he spent his time working on projects around the house. One day he might be fixing a bicycle. Another he might be re-wiring a lamp. One morning I found him in the bathroom with his head behind the toilet.

I was bored, so I sat down on the edge of the bathtub and commenced whining. I was going on about how the weather was yucky and there was nothing to do. My father cut me off in his usual fashion.

“Come closer,” he said. "I’ll teach you how to pull a toilet. That’ll give you something to do...

Read the full column at PlanZDiet.com

Gourmet Steak Sauce

This mushroom steak sauce is for those that want to make fancy food. The sauce can be served at a romantic dinner for two or even for company. It’s rich and yummy for sure.

Servings: Serves 2. Can be easily expanded to serve more.

Ingredients:

2 Tbl butter or ghee
2 Tbl minced shallots
1 cup of sliced mushrooms
3 Tbl of white vermouth
2 Tbl of brandy
½ cup of demi glace* You can find this in the chilled section of higher-end grocery stores, or you can buy on line. At some stores it might be in the freezer section too. Look for it in plastic tubs.
salt and pepper to taste
1 tsp of a combo of dried parsley, oregano and tarragon

*demi-glace [DEHM-ee glahs]

A rich brown sauce that begins with a basic espagnole sauce, which is combined with beef stock and madeira or sherry and slowly cooked until it’s reduced by half to a thick glaze that coats a spoon. This intense flavor is used as a base for many other sauces.

Instructions:

Melt butter. Add the shallots. Cook until loosened. Add the mushrooms. Cook on medium until they begin to brown around the edges. Carefully add the vermouth and brandy. If adding liquor makes you nervous take the pan off of the flame and add it. Then put back on the stove. Always be careful when cooking with liquor. Add the demi glace and seasonings. Cook on medium high until slightly reduced.

Serve with steak or would also be great with lamb, pork or chicken.

Enjoy!
Cheers,
Zola