-=> Quoting Dave Drum to Jim Weller <=-
JW> I can't get over how bad your medical system is when you're the
JW> richest country in the world!
DD> it's all about $$$$. Too many companies make too much money
DD> under the present system and own too many legislators for the
DD> system to be changed easily.
Indeed. You have the most expensive medical system in the world in
part because it is a primarily private sector activity that is
under-regulated.
DD> Title: Cauliflower & Roquefort Soup
Hmmm. I never tried using a blue cheese with cauliflower or in a
cream soup. I think I will the next time I have some of both on hand
at the same time.
DD> 30 ml Armagnac *
DD> * I substituted some Laird's Applejack
I think my cheap Spanish brandy will be just fine.
DD> Uncle Dirty Dave's Kitchen
So TNT then.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef Tenderloin Steaks with Balsamic Glaze
Categories: Beef, Steak, Wine, Sauces
Yield: 4 Servings
4 Beef tenderloin steaks
2 tb Sea salt; coarse grain
1 tb Coarsely ground pepper
2 tb Olive oil;
Fresh thyme; for garnish
BALSAMIC SAUCE:
1/4 c Dry red wine
1/4 c Dry sherry
3 tb Balsamic vinegar
1 Shallot; chopped
2 Cloves garlic; chopped
2 Egg yolks
1/3 c Unsalted butter; melted
Rub tenderloin steaks evenly with salt and pepper. Cook steaks in
hot oil in a large ovenproof skillet over high heat 2 to 3 minutes
on each side. Bake at 350 F for 8 to 15 minutes or to desired
degree of doneness. Serve with balsamic sauce and garnish if
desired.
SAUCE: Bring first 5 ingredients to a boil in a small saucepan;
cook 2 minutes. Cool mixture. Whisk egg yolks into wine mixture
and cook over low heat, whisking constantly, until thickened.
Slowly whisk in butter until blended. Serve immediately.
Recipe By: Sheri Castle, appeared in Southern Living, 12/98
From: Jessica Hutchings
MMMMM
Cheers
Jim
... As long as distilleries keep pumping out stress medicine there's hope,
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