Reposted due to a problem with the Townhall blogging software.
 
Sabayon (zabaglione in Italian) is a simple creamy stovetop custard flavored with wine. This was inspired by last week’s episode of Gordon Ramsay’s F-Word (“F” stands for food) on BBC America. In the following recipe I used Cristalino brut rosé sparkling wine but you can use any off-dry (sweet) wine. Click here for the Cookumentary (a photo recipe).

Subscribe to my RSS feed or send me an e-mail and I will put you on my e-mail update list.

Not a rousing success (I liked it but my wife didn't) but worth a try. If you don't like red wine or oniony things, you may want to try something else. It makes a thin purple sauce with a rich taste. Next time I would add something to thicken it up a bit.

Ingredients
2 filet mignon or other steak
seasoned salt (I use Lawrys)
1 1/2 tbsp. olive oil
1 minced shallot
1 minced clove of garlic
1 cup red wine (I used cabernet sauvingon)
1 tbsp unsalted butter

Recipe
1) Heat oven to lowest setting and put plates in oven to warm.
2) Heat oil in a skillet (not non-stick).
3) Saute the shallot and garlic in the oil until tender.
4) Remove as much of the shallot and garlic as you can and reserve.
5) Cook steaks on each side to desired doneness.
6) Put a cooling rack over a cookie sheet. Put steaks on cooling rack and put in oven to rest.
7) Deglaze skillet with red wine making sure you scrape all the pieces of camrelized goodness off the bottom.
8) Add resered shallots and garlic and reduce by half.
9) Whisk in butter.
10) Strain, put in gravy dish and serve with the steak.

I still have lots of 1 1/2 inch filet mignon left over from when I cut up a a full beef loin. Tonight I plan to butterfly two of them, pan fry them and make a red wine sauce from the deglazing. Tomorrow night my wife may be going out with some friends which will leave me home to cut up the chain from the loin and make Philly Cheesesteak for dinner. Finally, I plan to post a Cookumentary on a wonderful dessert I made earlier this week. There are only three ingredients: egg yolks, sugar and champagne. See if you can figure out what it's like.

I never would have thought that I would start a blog (I've never kept a journal). However, I have always been into cooking and when my wife got me a chef's coat for Christmas it kicked me into high gear. I am writing this blog to keep track of what I have done, the mistakes I have made and to share my passion for cooking with you. As I try various recipes, techniques and resources I will post them here in the hopes that others can profit as well as add to them. There is no recipe on this blog that you cannot do at home with normal kitchen implements. If you find something you like, have problems with the recipes or want to provide alternatives, feel free to comment.

I need to give my thanks to Karen, my wife of almost 28 years. She puts up with and encourages my passions. She also tests the recipes and techniques and helps me to improve them. I couldn't be the man I am without her.

I will post everything in text here. However, thanks to Reinhilde on Flickr, I will post links to photo versions of many of the recipes as well. Reinhilde coined the term Cookumentary for this.