Saturday, November 21, 2009

Mustard-Cream Sauce

I am a polar bear stuck in a snow storm reading the newspaper classifieds watching "The Maltese Falcon" on TV.

It is gray here with occasionally more intense shades of black and white thrown in. It's as if someone pulled the plug on the color vat and now they're all empty. The sun has disappeared, and if past history is any indication, we won't be seeing much of it again until sometime in April 2010.

Gray upon grey upon gray. The entire state of Michigan is one big blob of gray. Clouds everywhere, no rain, no snow, just clouds. Throw in the auto industry, the housing market and the Michigan football teams and you have one massive ocean of indifference and ennui.

Michigan, Michgan State and the Lions all play this weekend and in all likelihood all three will be obliterated. Come Monday morning, sports radio and the newspapers will reach a tepid fever pitch calling for coaches' heads. But the outrage will pass, crushed by an endless blanket of clouds.

Sigh! is the new state fight song.

Well, I got one last grilling in before the Sun ran away and hid. But the truth is even today's sauce recipe is a bit bland and lifeless. Mustard Cream Sauce is a very simple, very fast sauce that was supposed to spice up grilled steak. Well not exactly. It would have been great on a sandwich instead of mayo or maybe on a piece of fish but it didn't have enough spine to stand up to beef. I kicked up the ratios quite a bit, so try and enjoy...


Mustard-Cream Sauce
inspired by Donna Hay Magazine but kicked up by Crabby

1/4 cup beef broth
1/4 cup dry white wine
1 TBSP Dijon mustard
1/3 cup sour cream

Combine the stock, wine and mustard in a saucepan and bring to a boil. Turn down the heat and simmer for two minutes. Remove from the heat and stir in the sour cream.

Spoon over grilled or roasted meat.


Wow, even the recipe is boring. This recipe needs to be tweaked to your personal mustardy-hotness preferences. It has decent if forgettable flavor.

Sigh, until next time, remember you can do it, you can cook.

4 comments:

Mags said...

Hey, at least your Wolverines made it a game. The way my hubby complained and carried on during the game, you'd have thought the Buckeyes lost.

I hear you on the gray thing. It isn't any better here in Indiana.

Anonymous said...

Fact. November is the cloudiest month. Remember those grey photos in 3 Days of the Condor?

To fight the blues that come with the greys, Civil War excluded, I like bubbly. It just perks me up. It makes me want to play Ethel Mermen albums and gulp, sing-a-long, LOUDLY! (Did you know she was married to Ernest Borgnine for a few days?)

A mild mustard cream sauce whether on fish, or birds or beef is yummy with your favorite bubbly. My favorite bubbly bangs for the buck are Cristalino from Spain, under $10, Willm Blanc de Noir from Alsace, around $15 and Graham Beck Brut from South Africa around $20 a bottle. Serve these with the sauce and YOU'LL BE GREAT!

Lost my ID again, KIDS! I need help.

WWB

Jane said...

As another Michigander, I feel your pain, especially with the U of M vs OSU ass-kicking last week. Doesn't it just seem as if our winters are getting greyer and more dismal every year? It's so hard sometimes to keep energized when it's so gloomy out. And yet, what can beat snowy day in Michigan, with the sun glinting on the ice-covered trees?

Anonymous said...

"Sigh! is the new state fight song."

Cracked me up. Hang in there. Maybe next year you'll get them.

btw Sigh! is our song too!

Signed,

A Chargers Fan