Saturday, February 28, 2009

Meat and 3

Meat and Three is what you get at some old school family restaurants, particularly in the South.  You pick your main entree, the meat, and then get three choices from a list of sides.  My husband asked for steak for dinner, and I really am trying to eat healthy here, so I made three vegetable sides.  Only one was fattening- the cauliflower gratin.  I also made a baked sweet potato and some steamed haricots vert.

Usually "3 cheese" is such a gimmicky Olive Garden thing- but in some cases different cheeses can really improve the flavor of a dish.  This is often true in cheese sauce, where you want to use the minimum amount of cheese to get the best flavor. If you were to use a mild cheese and add enough of it to get a good cheese flavor, the sauce could be unpleasantly stringy and would be more prone to the fat seperating out when heated.  I made a basic white sauce (bechamel) with whole milk, then added super sharp cheddar, Gruyere, and Parmesan which are all strongly flavored.

Poured over steamed cauliflower, topped with some crushed croutons (what's on hand), and run under the broiler- delicious!  My kids loved this.

SO that's it.  Steaks well seasoned and cooked in the cast iron skillet- 

Oh, don't forget the wine!

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