No pictures of the beef wellington to share with you guys. I meant to take one as it came out of the oven, but forgot to do so until I'd already sliced into it to serve. I dry-rubbed the meat, sauteed some mushrooms and onions and garlic to serve as the pate that sits between the beef and the dough, then wrapped the slab of meat in filo dough and popped it into the oven. I know I said I was going to make my own pastry, but I had a long day at the DMV yesterday and wasn't feeling quite up to it.
One of the things I love about cooking is the smell that rushes past you when you open up the oven after something's been cooking in it for a long while. This smell was fabulous. I cut into the meat, and while it was a little rare, H. likes his meat on the rare side, so I served it up. I took the first bite, and absolutely loved the flavors. H. took his first bite, chewed it for a little bit, then looked at me with that please don't be mad at me face. He said that it was a combination of overseasoning and the meat being too fibrous. I was hurt, but he really didn't mean any harm by it. He said that it's better to tell me now than to have me make it again and for him to lie about liking it, and I suppose that's true for the long run. I guess what's difficult is that I really liked it and he really didn't. But maybe that's just a difference of opinion.
The day at the DMV was long, but now my name is officially changed. All I have to do now is change it on my credit card, get new checks, change it on the health insurance card, change and be added onto H.'s auto insurance, change it for the apartment complex, change it with the internet company, change it the post office, and then I'm done. Oh, and change it with any company I order anything online from. Sometimes I think how easy it would be to get married and change your name back before the technology age. Back when it was only cash and checks.
That's all for today. Maybe next time I'll upload pictures of the calzones (which turned out fabulous, by the by), I'm just not up to it right now. I kind of want to just curl up with a good almond cake recipe and bake something that'll turn out great.
He didn't like the wellingtons??? Although I've never tasted one, what's not to like? Wish I could have seen them. Did they look like Chef Ramsey's? Hey, ... did you ever consider trying out for Hell's Kitchen? Sounds like you have what it takes. M.
ReplyDeleteThis just makes me smile. :] Here's a link to the wellington. Or at least, that's what's left of it after I've eaten most of it. It was more like a rectangle than a log like on Hell's Kitchen, and instead of puff pastry I used filo dough (which is what baklava's made out of, interestingly enough). In between the dough and the meat were some mushrooms that I pulverized, and I think they might've soaked up all the seasoning on the meat and that's why H. called it overseasoned. I've been watching Master Chef, and I really hope the Scottish lady goes far because her accent is just so darling!
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