Nothing groundbreaking to add here but I had another incredible steak from Willy Ohlsson's last night.
30-day, dry-aged entrecote:
The chanterelles looked good enough to warrent a purchase directly instead of heading out into the forest to find my own. They also had some freshly harvested heads of savoy cabbage.
Remembering a hunk of hand-smoked bacon I'd picked up this weekend at the Stockholm Flower Show (the guy was primarily selling his homemade smoked sausage but when I saw this chunk of bacon sitting around, I begged him to let me buy it. For those interested, he was smoking with birch.), I starting getting an autumn grill menu put together:
Grilled entrecote, sauteed chanterelles, creamed savoy cabbage with bacon and roasted potato wedges.
I started by cutting the bacon into batons and gently browning it.
I then turned down the heat and added about a tablespoon of flour. After letting the flour cook for a few minutes, I added equal parts of veal stock and milk/cream:
To this mixture, I added the chopped, blanched savoy cabbage. There's no problem in letting this sit for 15 minutes or so as the cabbage had lots of texture that took a little time to soften.
Next, the chanterelles. As with most mushrooms, the less you do with them, the happier they are.
Sauted in butter and high heat until the moisture evaporates. Add minced shallots (about one):
Let the shallots soften and add a pinch of cayenne and a few tablespoons of cream:
Get your potatoes roasting and start the grill.
I decided to do the famous GWiv trick of grilling directly over the charcoal starter (not sure now where I've seen your pics of this, Gary. If you've got a link, I'd love to insert it
here!).
A couple of grilling pics:
(Not the best quality perhaps but it's getting dark over here!)
Done:
And plated:
Served with an excellent 1995 La Rioja Alta Gran Reserva 904:
All in all, an excellent, inofficial end to this year's grilling season. Gary's trick works wonderfully if one is only grilling one or two steaks and is looking for a serious char on a rare steak. Not quite black and blue but about as close as I want.
Last edited by
Bridgestone on September 5th, 2007, 12:34 am, edited 2 times in total.