First Foray into Indian Cuisine

I recently finished the novel Brick Lane by Monica Ali. The book portrays a Bangladeshi family living in London. The main character is often in the kitchen preparing food – dhal and bhajias along with various spices, rice, and tea figured prominently. I never bothered to research any of these dishes as I was reading. They seemed vaguely Indian. But as I meandered through the bargain book section Borders last weekend, I came across one of those $5.99 cookbooks – large, lots of pictures, geographically focused. This one was entitled India’s 500 Best Recipes by Shehzad Husain, Rafi Fernandez, Mridula Baljekar, and Manisha Kanani. The tag line stated “A vibrant collection of spicy appetizers, tangy meat, fish and vegetable dishes, breads, rices and delicious chutneys from India and South-East Asia, with over 500 photographs.” I thumbed through it and was pleased to find lots of recipes that did not contain curry (I have not yet acquired a taste for curry). The book was cheap enough, so I purchased it. I discovered that dhal means lentil and that bhajias are snacks of fried gram flour and vegetable batter.

For last night’s dinner I selected two recipes that were fairly simple and that did not require me to visit an Asian/Indian market. And, of course, I slightly adjusted a couple of ingredients.

The first dish was Karahi Chicken & Tomatoes with Mint

2 skinless chicken breasts, cut into strips

1 to 2 cups of water

2 tablespoons vegetable oil

1 small onion, chopped (the recipe called for scallions, but The Fresh Market was out of them)

1 teaspoon fresh shredded ginger root

1 teaspoon crushed red pepper (the recipe called for crushed dried red chilies – is this the same thing?)

2 tablespoons lemon juice

1 tablespoon fresh chopped cilantro (also called coriander)

1 tablespoon fresh chopped mint

2 tomatoes, peeled and deseeded using my handy-dandy peeler deseeder (the recipe called for 3 tomatoes peeled, deseeded, and roughly chopped – I’m not partial to tomato chunks, thus, the need for a deseeder; the deseeder usually produces much more liquid than deseeding by hand, thus the decrease in number of tomatoes)

And now to the preparation: Place the chicken and water in a pot and let come to a boil. Turn heat down to medium and simmer for about 10 minutes until the chicken is cooked through. Set pot of chicken aside. Heat oil in a heavy pan and add the onions. Cook onions until tender over medium to low heat. Add the chicken (without the liquid) and stir-fry for 3-5 minutes on medium heat (let the chicken water/broth cool and freeze it for later use). Add shredded ginger, crushed red peppers, lemon juice, cilantro, mint, tomatoes, and salt. Let mixture simmer (15-20 minutes) until most of the tomato liquid has reduced, stirring occasionally.

I really liked the lemon juice in this dish. The mint was a bit understated and the crushed red peppers added minimal heat (but this could have been due to the heat in the second dish). The fresh tomato sauce was familiar since I make fresh sauce for pasta from time to time. The boiling of the chicken before adding it to the frying pan was an interesting technique to ensure the doneness of the chicken. The chicken maintained its moistness throughout the cooking process.

The second dish was Balti Stir-Fried Vegetables with Cashew Nuts. The original recipe served four people; I pared it down for two.

1 carrot, peeled and cut into matchsticks

1 red bell pepper, deseeded and cut into matchsticks (the recipe also called for a green bell pepper which I omitted)

1 zucchini, cut into matchsticks and slated to draw out excess water (the recipe also called for green beans which I omitted)

1 small onion, chopped (once again, The Fresh Market was out of scallions)

1 tablespoon vegetable oil

6 bay leaves (the recipe called for curry leaves; I did not have curry leaves and had noticed in another recipe that bay leaves could be substituted; I have no idea as to the flavor differences)

½ teaspoon whole cumin seeds

1 teaspoon crushed red peppers (the recipe called for 4 dried red chilies)

A handful of cashews (or more) to taste

1 teaspoon salt (I used Haleakala Red from Soul of the Sea because I had it on hand)

2 tablespoons lemon juice

Heat the oil in a wok or heavy pan and fry the bay leaves, cumin seeds, and crushed red pepper for about a minute over medium heat. Add the onions and stir fry for about 5 minutes. Add the peppers and carrots and cashew, stir fry for 3-5 minutes. Add the zucchini, salt, and lemon juice. Stir fry until zucchini is of desired doneness.

This dish had much more heat to it because the crushed peppers were initially fried in the oil. The heat even permeated the cashews. The bell peppers added a slight sweetness. This was a great way to serve vegetables. I could probably even add boiled chicken strips to this dish and serve with rice (another future blog entry!).

I will admit that this was a very conservative foray into Indian cuisine, but both dishes were very tasty and did not take all day to prepare. To wash down our meal we drank a 2002 Virginia Norton Locksley Reserve from Chrysalis Vineyards in Middleburg, VA (~$18). A very fruity dry red that served us well during our meal. Norton is a grape native to North America. Before Prohibition, Virginia produced Claret made from this grape that was very popular. Alas, all of the Norton vines were pulled up in the 1920’s and the wine-making industry died in Virginia until the latter part of the 20^th century. The Norton grape was “rediscovered” growing in Missouri (which also makes Norton wines). It has now been reintroduced to the Virginia wine industry. While Norton is not a vinifera variety, it produces a decent wine about which Virginia can boast.

Fresh Eggs

My friend ST keeps a few laying hens and I was the recipient of a dozen brown beauties. So tonight, the menu is as follows:

Mimosas (Gratien & Meyer Brut French sparkling wine from Saumur, not from concentrate orange juice, and juice from a lime wedge)

Scrambled eggs seasoned with salt, pepper, and a sprinkling of dried chervil

Market bacon (from the Fresh Market)

Surry sausage links (again, from the Fresh Market)

Homemade hash browns with Yukon Gold potatoes, onions, and red bell pepper (boil the peeled and chunked potatoes until fork tender; while the potatoes are boiling, sauté chopped onion and pepper until tender – use bacon grease, if possible; add the potatoes to onion and pepper and cook to desired crispiness; season with salt and pepper)

a little sunshine courtesy of pjpink

We all need a little homemade sunshine every so often:

juice of one orange (fresh squeezed, please)
juice from a lemon wedge
1 ounce of your favorite chilled vodka (I used Three Olives this go round)
1/2 ounce of your favorite orange liqueur (Gran Gala at this point in time)

Pour all in a martini-type glass. Enjoy. Repeat for yourself or friends as you see fit. Make sure no one has to drive anywhere when imbibing.

Cote de Brouilly & Cru Beaujolais

Last Wednesday we once again went to CanCan to take advantage of the half price wine night. The weather was lovely, so we decided to dine outside. We choose a 2004 Cote de Brouilly Chateau Thivin (regularly, $29; on this night $14.50). This Cru Beaujolais was light with a ton of fruit, but complex enough to hold our interest throughout the evening. We enjoyed it with Moules Frites (in a chorizo & tomato broth) and Steamed Clams (in a light garlic broth). The meal was served with fresh bread infused with lavender and thyme. We finished the evening with sorbet (kiwi and passionfruit) and Chocolat Chaud.

In reasearching the wine I ran across some additional information on Cru Beaujolais from The New Sotheby's Wine Encyclopedia. There are 10 Cru villages:

Brouilly
Chenas
Chiroubles
Cote de Brouilly
Fleurie
Julienas
Morgon
Moulin-a-Vent
Regnie
Saint-Amour

All of these villages use Gamay grapes. The Cote de Brouilly can also use Pinot Noir grapes. Good Beaujolais years make for more enticing and complex Cru Beaujolais. The lighter style can pair with a huge variety of food from fish and seafood to burgers and fries. A great red wine choice for the summer.

Gadgets & Glasses

I hop into a kitchen gadget store every time I get the chance. I’ve drooled over gadgets. I’ve cursed purchased gadgets that did not live up to promises. A couple of items have stood the test of time. Both came from Williams-Sonoma.

The first one is an olive pitter/cherry stoner (I’ve never used it on cherries, although my husband did once for a splendid cherry pie). I’ve slowly acquired a taste for olives over the years starting with very mild oil-cured black olives and now preferring large green Sicilian beauties. Olives with pits seem to be firmer than the pre-pitted kind and I like the firmed style. Trying to pit olives with a knife requires patience that I’m not accustomed to doling out. The pit simply will not relinquish the olive meat. The pitter makes my life (and my chicken with olives and capers) much easier.

Number two gadget is a tomato peeler/deseeder. My husband found this many years ago in a Williams-Sonoma catalog (now, it can be purchased in the stores). He ordered it as a surprise for me. What a godsend! I had recently begun to cook and had been making fresh sauce the slow and inefficient way via a paring knife and thumb action. Not only did it take up a lot of time, it also led to a loss of flavorful liquid. The peeler deseeder originates from Italy and is mostly red plastic. It’s basically a modern Italian version of an old metal grinder. Peeling and deseeding tomatoes still takes some time, but this gadget makes it much more efficient and I do not waste any flavor. I also use it to deseed canned whole tomatoes when fresh tomatoes are not available.

And now to my most recent acquisition from Sur la Table – Bodum Double Wall Thermo Glasses. I purchased the Pavinas which hold nine ounces. The box says mouth blown, dishwasher safe, microwave safe. Since the glasses are double walled they essentially encase one glass inside of another, thus, keeping liquid temperatures more stable (hot stays hot, cold stays cold). Another perk is that cold liquids do not sweat the outside of the glass (glasses do not stick to coasters or leave water rings on wooden tables). So far, I’ve been very pleased. The Bodum series of double walled glasses come in an assortment of sizes from iced tea to espresso. Mine were the next size up from the espresso size and retailed for $14.95. A small caveat – the glasses seem very delicate and the warnings include not placing the glasses in a crowded dishwasher. I have washed them several times in their own space and so far, so good.

Wine Celebration at CanCan

This is basically a public service announcement for wine imbibers. For the Summer (through Sept. 2), CanCan has a different wine special every night of the week. Here is the low down:

Sunday - Half Price House Wine (the house wine's not stellar, but it's drinkable & cheap!)
Monday - $3 Half Wine Glass (generally a 3 oz. pour if memory serves)
Tuesday - $5 Regional Wine Glass (Bob, the Wine Director is always good at selecting very nice regional wines)
Wednesday - Half Price Bottles from the Brasserie List (this is the bargain of the year! Last week we had a fantastic Cotes du Ventoux for under $15!)
Thursday - 25% Off Reserve Wine List (the reserve list has some gems worth drooling over)
Friday - Open Glass Night (all wine from the Brasserie List available by the glass - what a way to try before going back on Wed. and ordering the entire bottle at half price)
Saturday - 15% Off Retail Wines for Off Premise Consumption

A Votre Sante!

Maggiano's on the Cheap

My husband and I do not go in for a lot of chain restaurants, but every so often we hit Maggiano's. Our motivation is the $10 coupon. If you go to the Maggiano's web site and sign up to receive occasional emails from them, they will send you a $10 coupon (must spend $20 in food to redeem). You will also receive $10 coupons around your birthday and anniversary. Not too shabby. Last night we split a half order of the Fried Mozzarella with Marinara ($3.95). I selected the half order of the Chopped Salad with Chicken, Avocado Slices, and Crispy Proscuitto (hold the Bleu Cheese for me) ($7.95). My hubby went for the half order of Spaghetti with Sausage and Meat Sauce ($11.50). Iced water for me (free!) and iced tea for him ($2.50). With taxes, tip, and coupon the final tally was $21.95. And I have leftover spaghetti for lunch!

A note about the wine list. Maggiano's has an extensive list and some well-known labels. Because the labels are so well-known, the retail prices are well-known. While most restaurants mark up wines to double retail, Maggiano's prices go well beyond that mark. Even the upper end wines are more than double retail. With prices being so exorbitant, we generally pass on the wine.

Hot Summer Night at Zeus

Zeus Gallery Café expanded its size fairly recently. We decided to drop in on a sweltering Monday night. I’m sorry to report that the cooling equipment did not receive an expansion, much to our discomfort. We forged ahead anyway with dinner, drooling over the chalkboard list of items. To drink we still went for a hefty red wine – 2003 Burrton Napa Special Selection Merlot. The alcohol in this wine burned all the way down, even though it had some fruit and weight. In reading the label we discovered that the alcohol content ranged from 14.3 – 16.3 %. We definitely had a bottle in the 16% range. Thus, my husband drank sparingly since he was driving, and I was a touch loopy after dinner.

We skipped appetizers (just too hot) and dived into the entrees. I ordered the Grilled Filet Mignon with Red Pepper Béarnaise served with a White Truffle Oil Potato Cake. Great piece of beef. The Red Pepper Béarnaise was more béarnaise than red pepper, thus, slightly disappointing for someone who expected to taste something new. Potato cakes are always good. The white truffle oil added an ever so slight earthiness. My spouse opted for the Veal Saltimbocca with Pancetta Ham, Sage, Parmesan, and Arugula over Linguini with a Tomato & Veal Stock Pan Sauce. Tender cuts of veal and very thick pancetta. The tomato and veal stock sauce was a delicious balance, not too tomato-y. The meal was served with the always delectable Metro Bakery bread.

Zeus always pleases. Interesting food combinations, always a decent rotating wine list, and a cozy, casual atmosphere. But we will wait until the weather cools to return.

Shrimp and Pasta Salad

We had a birthday party for my husband over the weekend. One of the items I served was a Shrimp and Pasta Salad. I adapted my version from a June 2001 Bon Appetit recipe.

First of all, whisk the following in a large bowl to make a dressing:

Juice of one lemon
3 tablespoons of rinsed capers
1 tablespoon whole grain Dijon mustard
A pinch of dried crushed red pepper (or more to your taste)
½ cup extra virgin olive oil
½ cup chopped fresh basil

After whisking, set aside. Cook about ½ pound of pasta (I prefer bowties) until done. Drain and rinse with cold water. Place the cooled pasta into the bowl with the dressing and coat pasta with dressing. Add one pound of large pre-cooked, de-tailed shrimp and mix again. Set aside.

Finely mince up one shallot and sauté in a large pan with a touch of olive oil over medium heat. Add a dash of salt and pepper to the shallot. Once the shallot has softened, add two zucchini, cut up into cubes (I salt the zucchini cubes ahead of time to draw out any bitterness). Lower the burner temperature a notch. Once the zucchini has slightly softened, remove from the heat and let cool. Add the zucchini and shallot to the pasta and shrimp and mix. Place in the refrigerator for an least an hour.

Serve pasta with fresh grated Romano cheese sprinkled on top.

Leftovers Anyone?

We had leftover New York strip from our infamous dining experience the night before. What should be done? Just heating the meat up would not do this beef justice. Here was my solution:

Sauté a chopped up onion in olive oil until very tender in a large frying pan

Add steak, sliced into bite-sized slivers and stir some more

Add dried basil and oregano

Add fresh peeled and deseeded tomatoes – about 7 small ones (thanks to SMO and her garden)

Add one minced clove of garlic

Add a few chopped green olives

Let concoction simmer for a while until most of the water has evaporated from the sauce

Serve over the pasta of your choice

Enjoy with a light fruity red wine

1 North Belmont - Four Star Food, One Star Service

It was the best for food; it was the worst for service. And thus begins my husband’s birthday dinner saga. We stopped at CanCan for pre-dinner Kir Royales. Refreshing, fruity, yummy. We then strolled over to 1 North Belmont. We had dined there a couple of years ago and had a delightful time. We started with a glass of wine – a 2003 Cotes du Rhone for him, a 2002 Cotes du Ventoux for me. Both very lovely as we poured over both the menu and the wine list. We lingered over our choices imagining wine and food pairings in our heads. At last consensus was achieved. For the wine we selected a 2002 Chateau Terrey-Gros-Cailloux Cru Bourgeois Saint-Julien. A bit shy at first, very reluctant to show off her considerable flavor and earthiness; but she made up for it after airing out a bit. As appetizers I chose a Vichyssoise de Cresson (watercress) served with Crème Fraiche and Crabmeat. This soup was true to tradition and served cold. I’ve discovered that I’m not a fan of cold soups. I think the flavors would have been more intense if heated and giving the crème fraiche an opportunity to meld with the liquid (but this is just my opinion and many diners enjoy cold soup). My spouse ordered Saumon Roulade Bellevue - Salmon, hot smoked right here in Urbanna, Virginia with Crème Fraiche Rolled in a Chive Crepe with Quail Egg & American Farm-raised Sturgeon Caviar. He truly admired the presentation. Unfortunately, he had to admire it for many minutes before tasting it. Alas, he was served the salmon and my soup was no where to be seen. It took our waiter many minutes to even notice. When I finally received it, no apology was forthcoming. It may have been at this point that the waiter decided to give up on good service at our table. We will never know. We do know that as the food increasingly became more delicious, the service increasingly became non-existent. For our main course we both selected the Entrecôte au Poivre Peppercorn-Crusted New York Strip with Pommes Frites & Cognac, Green Pepper Cream Sauce. Served medium rare and very tender. In fact, no steak knife required. The sauce was perfectly balanced. And the pairing with the wine, sublime! We reveled in our good fortune. But, after a few precious bites my husband ran out of wine and the waiter did not return for at least 10 minutes. The food began to cool and when our waiter finally did arrive, he did not even notice the empty glass. We needed to remind him. My husband’s glass emptied again, and, unthinkably, the same thing happened (except this time our waiter had another waiter pour for us).

At this point I need to elaborate on a little quirk of 1 North Belmont. This unusual behavior can have a stunning effect on the dining experience or it can totally ruin the meal. If a bottle of wine is ordered, the waiter opens the bottle and pours it for the table. The bottle is then whisked away to a buffet table at the back of the restaurant. This should ensure that the waiter pays greater attention to the table. The norm is that the wine consumer should not have an empty glass during the meal unless the bottle is empty. Let me say that we took part of our wine home with us (extremely unusual) due to the abysmal service.

As we pondered upon whether we should have gotten up from our meal and retrieved our bottle, we waxed philosophic on meal service. If an establishment has good food (but maybe not spectacular), great service will make up for the difference. Unfortunately, great food will not make up for poor service (especially at 1 North Belmont prices).

A Chilean I Can Rave About

In the last few years I have found few Chilean wines that have grabbed my attention. Too earthy, too light, too just plain bad. But those cheap prices are oh so seductive. Well, I ran across a hot one last night and I think I will keep him.

The 2003 Chilensis Reserva Syrah from San Rafael Valley won me over. The winery is named after the Jubaea Chilensis palm tree which is native to Chile. The wine itself was $9 (I believe it was purchased at Once Upon a Vine). Of course, the wine has an intense deep purple characteristic of the Syrah grape. Being easy on the eye is always a plus, but what about smarts and personality? Plummy fruit upfront with just a touch of rugged earthiness. Tart cherry on the finish with the memory sticking around for a while. Nice to sip or have with leftovers (such as Roma's pasta alla puttanesca!).

Cheap, handsome, and ready for a good time! Are there any more like him around?

Roma Ristorante Italiano

Yesterday, I became a duly sworn election officer, attending a 5 hour class that ended at 6 PM. I was in no mood to cook. My husband suggested that we try Roma’s. This Italian restaurant has been around a while. A couple of years ago they moved to a new location at the corner of Staples Mill and Hermitage. I also discovered that there are three other Roma’s (Tappahannock, Petersburg, and Sandston).

Roma’s boasts an Italian villa décor and Neptune (complete with fountain) greets guests as they enter. Rustic ceramic tiles and faux-plastered walls, tall sky-blue ceilings with clouds evoking an open-air atmosphere, street lamps lining the aisles – for the most part tastefully done (I’ve seen some very cheesy versions of this theme in other places). We were seated and handed a six page menu, a special drink list (including an impressive selection of Red Bull concoctions), and an extensive menu of mixed drink selections. After taking a few minutes to scan the offerings, we discovered that the wine list had not been included. Bill, our waiter, produced it forthwith. Compared to the mixed drinks, the wine list was tiny (about 15 wine offerings total) and contained Italian red standards – Ruffino Chianti Classico Riserva Ducale Gold for ~$75, Chianti Classico for ~$24, Col-di-Sasso Cabernet-Sangiovese for ~$19. We stuck with a middle of the road 2002 Volpaia Chianti Classico – bright fruit, easy to drink, and, of course, good pairing with all things tomato-esque.

We ordered garlic cheese bread to start. We were presented with a 12 inch sub roll split in half, slathered with artery clogging buttery garlic spread and topped with a good amount of melted mozzarella. It was served with a side of tomato sauce. For us it was comfort food of the Italian/American variety. The sauce went very well with the cheesy bread. Nothing too fancy, but a real crowd pleaser.

For the main course, my husband ordered Baked Ziti with meat sauce. I went out on a limb and selected Pasta alla Puttanesca. All entrees arrived in huge portions and steaming hot. Mine also came with a tossed salad – iceberg lettuce, chopped peppers and mushrooms, onion slivers, bacon bits, and Italian dressing in a little plastic cup. The Baked Ziti was good. My husband really liked the meat sauce and was very pleased that the mozzarella cheese was nicely browned on top. For the Puttanesca I was able to choose my own pasta (Bill, our waiter, only offered me two choices with some coaxing on my part, so I’m not sure if Roma’s only had two choices or if Bill didn’t know what the choices were). I selected the fettuccini. The menu describes this dish as “Hot and spicy! Chunks of tomatoes, black olives, hot peppers, and capers in its own special sauce.” The description did not disappoint. Lots of chopped black olives, but the sliced, pickled cherry peppers did not allow the olives to overpower the dish. And the peppers added spiciness which blended well throughout the dish. I was quite pleased. The dinner came with bread and butter, but after the garlic bread there was no way we could eat more bread. We ended up taking the dinner rolls, two-thirds of my dish and half of my husband’s dish home. Leftovers this week should be marvelous.

The only thing that seemed a little disturbing was how the tables were bussed. A guy would roll a utility cart filled with grey plastic bins over the tiled villa floor clinking glasses and silverware. Although I understand the efficiency of this practice, the visual and aural experience of the dining public is not very pleasant.

Both hubby and I thought Roma’s would be a great place to take relatives. Nice family atmosphere, decent decoration, great food, huge portions, and a lot of menu choices.

Crazy for El Toro Loco?

Last night my husband, our friend ET, and I had dinner at El Toro Loco. The place is located on Staples Mill Road and took over the old Sal Federico’s. As we were being seated we were promptly served the obligatory chips and salsa. And the service remained prompt and attentive for the entire evening. As for the chips – they were golden-hued, light and crisp. Very pleasing. The salsa, on the other hand left a little to be desired. A lot of tomato flavor (no tomato chunks – which is a plus for me), but scarcely any other tastes present. Other “chunky” salsa elements were missing – cilantro, peppers, onions, etc.

It being a Friday and the end of a long work week, margaritas were the beverages of choice. ET ordered a grande strawberry frozen margarita. She pronounced it as good and hard hitting. Hubby ordered a regular golden margarita on the rocks, no salt. He thought the margarita mix used was decent, but there was an absence of golden tequila (at least he was not able to really detect the agave nectar). I went for the grande golden margarita on the rocks, with salt. It came in more of a margarita bowl on a stem. I needed two hands to steady her. And even though I also could not find a distinctive golden tequila flavor, by the time I reached the bottom of the bowl, the tequila buzz effect had found me.

As we perused the menu for entrees, one thing stood out – El Toro Loco had ranked the hotness of dishes with no, one, two, or three chile designations. ET decided upon the Combo # 4, cheese enchiladas. She said that one could not mess up cheese enchiladas too much. She was pleased with the portion size, which was not huge. It was served with Spanish rice which lacked flavor and refried beans that were very tasty. My spouse opted for the Nachos Salad. The ground beef packed a lot of flavor, but the sour cream-like sauce was very runny and made the chips soggy. It seemed like he was eating his meal atop a thin tamale instead of chips. I made the riskiest move of the night and ordered Burritos Alegres – a one chile selection. It consisted of two marinated beef tip filled burritos smothered in melted queso cheese. The beef was very flavorful and the burritos were packed with meat. And it lived up to the one chile reputation – a little heat, but not overwhelming. My only disappointment was that the dish was not served with any sides. Some rice or beans would have been good to break up eating the beef.

Although we had a decent meal, it was run-of-the-mill Richmond Mexican restaurant fare. Crazy for El Toro Loco? Well…perhaps, not.

Herb Roasted T Bone Steak

Last night I roasted a T bone steak for my husband and myself to share. Probably the best steak I have ever cooked (and I do a good job with steaks). First of all I purchased a big honking T Bone from The Fresh Market. When I got home I minced up one garlic clove and mixed it with a few sprigs of fresh oregano (chopped). Then I added this Hawaiian black sea salt that I found a couple of weeks ago at Sur La Table. I then drizzled extra virgin olive oil over the mix (maybe two teaspoons) and stirred to incorporate. The herb mixture was rubbed all over the steak and placed in the refrigerator for about an hour. The wait afforded me the opportunity to pop open a bottle of Cray Brut 2001 Montlouis sparkling wine and mix it with a little cherry juice (the joys of cool refreshment on a stifling hot evening). A glass or two later, I took the steak out of the fridge and let it rest at room temperature for 15 minutes or so. I also turned the oven on to 450 degrees. In a frying pan (good enough to go into a hot oven) I placed a tiny dab of olive oil and turned the burner to medium high. When the pan became hot, in went the steak to sear, about 3 minutes per side. I then placed the pan and steak in the oven and roasted the steak for about 25 minutes. Carefully, using potholders (I had a run-in with a hot handle from the oven a few months ago), I took the pan out and placed it back on the burner and turned the burner to medium. Into the pan I poured about 1/2 cup of the sparkling wine and deglazed the pan and boiled the herby liquid down to a sauce consistency. I split the T bone with hubby and poured the sauce over the steaks. The flavors melded into each other divinely. For sides I prepared baked potatoes with chive sour cream and sauteed green beans with shallots. Because we knew we had something special going for the steak we pulled out a special bottle of red - 1994 Dry Creek Vineyard 25th Anniversary Cabernet Sauvignon. We both decided that the garnet nectar was at its drinking peak. Lots of body, the tanins had eased off, and the rich fruit burst through.