Illness is a rather difficult subject. I realize the irony in
this statement considering my career path, but I can confirm through experience
that the tables truly turn when you are the patient (or in my instance, when
you live with the patient). We have been worried as of late that dear Ben had
some more serious illness than the gastroparesis he dealt with in the fall. Oh,
we convinced ourselves of all sorts of possibilities, with Multiple Sclerosis
topping my list (gee, thanks Medscape app). The symptoms fit; my age, my plans,
my dreams and immediate plans did not (I can be so selfish sometimes).
This previous Friday, we found ourselves in Temple, once again
at the Emerald City that is Scott and White hospital. A visit with his
internist, his regular infusion, an MRI of his brain, and an appointment with
his urologist later, we find out that he is clear! Prayers answered! Anxiety
uprooted!
What of this? What have we learned? That you really do not choose
your weakness, but that your love of the person bringing it is far stronger
than the immediate discomfort. That the phrase “in sickness and in health” can bring
you to your knees in prayer and/or to cloud nine in pure elation. That more time
and a free mind are really very valuable assets and should be acknowledged and
met with gratitude.
Beef tenderloin with mushrooms and red wine reduction
3 tablespoons extra-virgin olive oil, divided
12 ounces baby bellas, sliced (or whatever mushrooms you
like!)
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter, divided
4 beef tenderloin filets
Coarsely cracked black pepper
5 garlic cloves, lightly crushed
1 6" sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon
Heat 2 tablespoons oil in a large heavy skillet over
medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and
golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a
bowl; set aside.
Melt 1 tablespoon butter with remaining 1 tablespoon oil in
same skillet over medium heat. Season steak with salt and cracked pepper. Add
steak, garlic, and rosemary to skillet. Cook about 5 minutes per side for
medium-rare (you must gauge this depending on the thickness of your steaks).
Transfer to a cutting board. Let rest while preparing sauce.
Discard garlic and rosemary from skillet. Use a fork to remove
any large bits (of garlic or whatever) still in your skillet. Add wine; cook,
stirring up bits, until reduced to 3/4 cup, about 5 minutes. Stir in stock;
bring to a boil. Simmer until reduced to 1/2 cup, about 5 (or 7 or more)
minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and
1 tablespoon tarragon. Season with salt and pepper.
Spoon mushroom mixture onto plates. For presentation’s sake,
you can thinly slice steak; serve over mushrooms. Garnish with remaining 1
tablespoon tarragon.
Serves 4. Adapted from Bon Apetit.
Pecan pie
Pie pastry dough (I used Pillsbury)
¾ stick salted butter
1 ¼ cups packed light brown sugar
1 tablespoon bourbon (optional)
¾ cup light corn syrup
2 ½ teaspoon pure vanilla extract
½ teaspoon grated orange zest
¼ teaspoon salt
3 large eggs
2 ½ cups pecan halves
Preheat oven to 350°F with a baking sheet on middle rack.
Fit your pie pastry dough to a pie plate. Fold overhang under
and lightly press against rim of pie plate, then crimp decoratively. Lightly
prick bottom all over with a fork. Chill until firm, at least 30 minutes (or
freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium
heat. Add brown sugar, whisking until smooth. You can add in a tablespoon of
Bourbon at this point for an extra little kick (of flavor!!!). Remove from heat
and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium
bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly
over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour.
Cool completely.
Adapted from Gourmet
