I Heart Cooking Clubs is all about love this week, asking...
Which of Giada's recipes say amore or love to you?
What is love?
A question that's been pondered since there were people to love.
People show love in ways we don't always catch.
Love is my mom driving my brothers and I to McKenzie's bakery every single Valentine's day without fail so we could each get a heart shaped cookie with red icing.
Love is my brothers and I putting on a show of excitement even though we all thought the heart shaped McKenzie's Valentine cookies royally sucked. They were drier than British humor.
Love is my dad putting up with The Boy climbing all over him and poking his bald head when I know his neck and shoulder and back are screaming in pain.
Love is The Boy placing his little hand on my arm, asking, "How was your day, mom? You look tired."
Love is The Dog hyperventilating in anticipation as she waits for The Boy to finish homework so they can go outside to play.
Love is The Husband having a cup of coffee ready when I get home from work and my fuzzy, sparkly, girly slippers waiting when I walk in the door because he knows I need them both.
People show love in strange ways too.
Like flowers...one of the most popular Valentine's gifts. What's the message there? Nothing like a bouquet of severed floral sex organs to say "I love you."
But who am I to judge? I show my love with stinky cheese. Big hunks 'o red meat and stinky cheese. Anniversaries, Birthdays, Valentine's Day...it's always steak with stinky cheese. Maybe grilled steak with blue cheese butter. Or one of The Husband's favorites
4 Tbsp finely chopped onion
1 garlic clove, minced
1/4 c white wine
1/2 Tbsp flour
3/4 c heavy cream
rounded 1/4 tsp dried thyme
3 Tbsp gorgonzola
salt & pepper to taste
1 Tbsp chopped parsley
Preheat oven to 350.
Season the filets with salt and pepper. Heat 3 tbsp olive oil in an oven safe skillet over high heat. When the oil is hot, sear the filets 3-4 minutes on each side. Place the filets in the oven to finish cooking to desired doneness (130-135 for medium rare, 140-145 for medium, 150-155 for medium well, 160 for well done)
Meanwhile, heat 1 tbsp olive oil in a second skillet over medium high heat. When hot, add the mushrooms and allow to brown on the edges. Add the onions and saute until softened. Add the garlic and wine and cook a few minutes more.
Sprinkle in the flour and stir. Add the cream and thyme. Bring to a boil, then lower to a simmer. Simmer until thickened.
Just before serving, add the gorgonzola and stir until melted. Season to taste with salt and pepper. Sprinkle in the parsley. Serve over the filets.