Drinkin' and Drivin'

There are many things you should not drive when you are drinking.  Cars, trucks, tractors, and a new one to add to the list is shopping carts.  Especially when said shopping cart happens to be in Feinkost Bohm.  For anyone who is a regular follower of my blog will now be slapping their forehead saying "oh no, she didn't go in there AGAIN?  Doesn't she know the devil works there?"  And in fact he does.  Yes, this is the tall, dark, handsome, vaguely-British accented man that convinced me to buy Iranian caviar and 2 bottles of champagne because of course I needed it.  Well, this time I was in for a quick shopping trip.  Yeah, yeah, I know, no such thing with me.  But I was also kind of playing hooky from work, so there were multiple reasons for my visit.  Plus I needed food to cook for dinner with my in-laws.....

Cue suspense music.......

And then he appeared, informing me that there was a special on a new, small vineyard champagne and I should try some.  So after a try, or two, I went on my merry way patting myself on the back for not succumbing to the temptation to buy an entire case of champagne.  And in my glow of self-satisfaction I decided to buy some steaks for dinner.  Upon glancing up and down the meat counter I decided on Waygu beef.  In filet and ribeye cuts.  They looked lovely and I planned to make them with a cognac mustard sauce.  I was feeling so proud of myself for avoiding the damage of a case of champagne and having a nice classic dinner planned.  And then I went to the register with my armful of parcels.

Big cymbal crash as the monster leaps out........

Yes, I had, in fact, bought the most expensive meat possible.  In the most expensive cuts.  Imported from Japan.  My pocketbook had a seizure, the credit card company began collectively shaking their heads, and all the while the devil is sitting in the background with a placid smile and a glass of Champagne.

No more drinking and driving shopping carts.

I will tell you that the beef was amazing, the sauce turned out perfectly, and the blue-cheese cheesecake that went on crackers as a sort of side dish was perfect with the steak.  I also made a green bean casserole which was good, but unremarkable.

Steak:
2 cuts of the most expensive steak you can find
1T Olive Oil
Pinch of Salt
Pinch of Pepper

Let steaks rest at room temperature while you consume your first glass of wine and explain to your spouse why you are now broke.  Heat olive oil in pan until very hot but not smoking.  Salt and Pepper steaks on both sides.  Sear steaks on both sides, 6 min total if Medium Rare.  If wanting another type of cooking, buy less expensive steaks.

Cognac Sauce
3T + 1/2C Cognac
1T Dijon Mustard
1/4C Heavy Cream

Deglaze steak pan with 3T Cognac sauce.  Sip the rest, pouring small amounts into the pan to get the right consistency.  Add mustard and heavy cream.  Stir until thickened.  Salt and Pepper as needed, but taste first.  Salt and pepper from the steaks rubs off a little.  Pour over steaks.

Blue Cheese Cheesecake
1 Refrigerator Pie crust
1/2 Package Cream Cheese
4-6oz. Blue Cheese (depending on desired taste)
1 Egg
1/4C Heavy Cream
Pinch Salt
Pinch Pepper
2 Large Onions
2T Butter
Pinch of Sugar (about 1t)

Preheat oven to 375.  Blind bake the pie crust in 7in pie pan.  Remove from oven when light brown.  Cream both cheeses, egg, cream, salt and pepper.  Pour into pie crust.  Bake for 20-35 min, until cheesecake is solid in middle. 

Cut onions into slices.  Heat butter in large frying pan.  Cook onions in butter until golden brown, stirring frequently.  Add sugar and cook for additional 3 min, until medium brown.  Serve on top of cheesecake.