The word "bistro" can scare off some otherwise terrific home cooks because of that trip to Paris a number of summers ago and those family restaurants where every dish was homey and delicious. How can I possibly replicate that, state-side? Well, you can come close enough. Robert and Jen often turn to bistro fare for a quick elegant dinner after a long day. Here are three goodies.
But first, from the novel "Dog Park." Robert is on the couch, telling Jen of his separation anxiety.
Jen: “OK. I think I understand. Let me ask a few analytical questions. How many sneezes before he goes to the vet?”
“Four in a row.”
“Do you take him on errands, and, if so, at what temperature do you leave him in the car?”
“It has to be 65 or cooler for multiple stops, back windows halfway down. Over 65, I do one stop, quickly. At 80 degrees, he says home.”
“When you leave him in the car, do you fear some one might be stealing him?”
“Yes.”
“Every time?”
“Yes. I think there is a dog-napping in progress.”
“How do you cope?”
“I shop as quickly as possible. Fifteen items or less. No line at the dry cleaners or I don’t go in. Hardware store. I plot each item’s location. Self-service checkout.”
“When he’s home alone, do you watch him on video?”
“Thanks for the idea.”–––
from the story "Dog Park"
Now, Bistro, thousands of miles from Paris. Asparagus is featured. It's spring.
Dish 1: Tuna and Pasta.
Boil three-quarters pound of bow tie pasta. Lightly fry asparagus in olive oil. Add crushed garlic. Drain the cooked pasta. Add to big bowl. Drain a 12 oz. can of albacore tuna. Squeeze tuna in your clean hands to extract as much liquid as possible. Fold in all ingredients with fresh chopped scallions. A few tablespoons of mayo and grated Romano. Toss. Done.
Dish 2: Strip steak and asparagus.
Break off a pound of asparagus at border between tough and tender. Chop ripe plum tomatoes. Crushed garlic. Fricassee in olive oil until the tomatoes make a rich sauce and the asparagus is al dente.
Salt and pepper one-pound strips, prime if you got 'em. Sear two minutes a side and then into a 270-degree oven for 5 minutes for medium-rare. Let rest 10 minutes, slice and plate. Done.
Dish 3: Salmon, hollandaise, succotash, beans.
Everyone should find a good fish monger. It makes a difference. Robert and Jen go to a family-owned joint which gets fresh stuff delivered every day. The blue crab there smells of the sea; the salmon: of Alaska.
Sear a one-pound filet in olive oil on flesh side, flip and then into a 300-degree oven for 10 minutes. Saute fresh corn, onion and asparagus until all are al dente, not mushy. Or, as a hearty alternative, sauté cannellini beans in olive oil with sliced kielbasa sausage.
For hollandaise: Place a heat-proof glass bowl on top of a pot of simmering, not boiling, water. Whisk two egg yolks in the bowl. Next, add a stick of soften butter, a bit at a time, whisking to emulsify. Salt and lemon juice to finish. Don't leave on heat or the luscious cream will curdle.
After the wine dinner, Robert and Jen sometimes pour a whiskey and savor it. On this night, an aged rye.
####
But first, from the novel "Dog Park." Robert is on the couch, telling Jen of his separation anxiety.
Jen: “OK. I think I understand. Let me ask a few analytical questions. How many sneezes before he goes to the vet?”
“Four in a row.”
“Do you take him on errands, and, if so, at what temperature do you leave him in the car?”
“It has to be 65 or cooler for multiple stops, back windows halfway down. Over 65, I do one stop, quickly. At 80 degrees, he says home.”
“When you leave him in the car, do you fear some one might be stealing him?”
“Yes.”
“Every time?”
“Yes. I think there is a dog-napping in progress.”
“How do you cope?”
“I shop as quickly as possible. Fifteen items or less. No line at the dry cleaners or I don’t go in. Hardware store. I plot each item’s location. Self-service checkout.”
“When he’s home alone, do you watch him on video?”
“Thanks for the idea.”–––
from the story "Dog Park"
Now, Bistro, thousands of miles from Paris. Asparagus is featured. It's spring.
Dish 1: Tuna and Pasta.
Boil three-quarters pound of bow tie pasta. Lightly fry asparagus in olive oil. Add crushed garlic. Drain the cooked pasta. Add to big bowl. Drain a 12 oz. can of albacore tuna. Squeeze tuna in your clean hands to extract as much liquid as possible. Fold in all ingredients with fresh chopped scallions. A few tablespoons of mayo and grated Romano. Toss. Done.
Dish 2: Strip steak and asparagus.
Break off a pound of asparagus at border between tough and tender. Chop ripe plum tomatoes. Crushed garlic. Fricassee in olive oil until the tomatoes make a rich sauce and the asparagus is al dente.
Salt and pepper one-pound strips, prime if you got 'em. Sear two minutes a side and then into a 270-degree oven for 5 minutes for medium-rare. Let rest 10 minutes, slice and plate. Done.
Dish 3: Salmon, hollandaise, succotash, beans.
Everyone should find a good fish monger. It makes a difference. Robert and Jen go to a family-owned joint which gets fresh stuff delivered every day. The blue crab there smells of the sea; the salmon: of Alaska.
Sear a one-pound filet in olive oil on flesh side, flip and then into a 300-degree oven for 10 minutes. Saute fresh corn, onion and asparagus until all are al dente, not mushy. Or, as a hearty alternative, sauté cannellini beans in olive oil with sliced kielbasa sausage.
For hollandaise: Place a heat-proof glass bowl on top of a pot of simmering, not boiling, water. Whisk two egg yolks in the bowl. Next, add a stick of soften butter, a bit at a time, whisking to emulsify. Salt and lemon juice to finish. Don't leave on heat or the luscious cream will curdle.
After the wine dinner, Robert and Jen sometimes pour a whiskey and savor it. On this night, an aged rye.
####
RSS Feed
