no reservations

what’s for dinner- cooking for two

Categories: Fish and Seafood, Veggies and Sides, Sauces and Such, Posted on June 2, 2011 by Sandy Bergsten - Comments (0)

Certain times call for a little celebration. Getting a signed contract on a house in a declining market is undoubtedly one of those moments.

Making reservations is certainly one option but these next few weeks are going to entail an abundance of dining out and carry out. Tonight calls for a special moment to toast what is sure to be the end to one chapter and the marker of a new and exciting one.

This evening’s dinner needs to be special but it also has to come together in a snap.

Have you ever noticed the direct correlation between price and convenience?

The most expensive ingredients need little prep while those on the other side of the continuum can take hours (think caviar and dried navy beans).

 

Tonight is a splurge but time is precious. I’m going to swing by the market and pick up some of their roasted and sliced beef tenderloin. I’ll dress it up with a homemade crème fraiche horseradish sauce.

 horseradish sauce

On the side pureed cauliflower. A fabulous sub for mashed potatoes. Simply poached in chicken broth then pureed with a touch of butter and seasoned with salt and pepper.

 pureed cauliflower

A quick sauté of carrots with vodka. An oldie but goodie made easy with packaged matchstick carrots.

 carrots with vodka

For a starter I’m going to make a smoked trout stack. I have some of that incredible smoked trout in the frig from Foremost Seafood and a leftover package of wonton wrappers.

 wonton wrappers

Lightly dressed arugula and big sprits of lemon. The perfect preface.

 smoked trout stack

Sitting down with the one you love- I’ll raise my glass to that!

beef tenderloin 

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