The Art of Eating In - Cathy Erway [99]
“And you even put on makeup to make the call,” he said, pointing to the lipstick I’d smeared on a minute before in the bathroom.
This was weird but true. Suddenly, I couldn’t stop laughing—about how worked up I’d gotten about “dating” again, how I was going to make it “perfect” with some sort of food. How basil had gotten the best of me, and how I truly didn’t know why on earth I’d just phoned the guy, for no reason at all.
We gradually stopped laughing with a heavy sigh. Matt shook his head as we looked around the crowded bar. Its walls were lined with arcade games, and by that hour, ten thirty, it was teeming with Williamsburg regulars and the usual flock of guys who’d traveled from Manhattan in the hope of impressing girls with their arcane Pong skills. I was beginning to feel a bit claustrophobic, and I could tell Matt didn’t care for many of the characters who were surrounding us. A guy standing at the bar next to us kept glancing our way. Matt shot a wry look at him, and he walked away.
The next day, and the day after, I’d receive calls and e-mails from Nick, asking to hang out again sometime. But after responding politely once, I let the communication wither away. I just wasn’t feeling it anymore. He took the hint and stopped calling shortly after.
I realized that my great date meal plan had been a flop. But sitting at the bar, staring glumly at the crowd beside Matt, I couldn’t bring myself to care about date meals anymore.
“Matt,” I said, “let’s have more cooking nights. Like Friends-giving—just friends. Just for fun.”
“Sounds awesome,” he concurred.
Soy-Sesame Filet Mignon with Sautéed Cabbage and Wasabi Mashed Potatoes
This is one of those quick, simple, but luscious and inventive “perfect date meals” I had been dreaming up. Unfortunately, I never got to make it for any home-cooked date, though I have for myself and thoroughly enjoyed it. I think that the ease of preparation and the classic elements—steak, potatoes, and vegetables—makeit a good fit for cooking at home with someone special. Plus, a hint of hot wasabi powder never hurts to spice things up.
(SERVES 2)
2 beef tenderloin steaks (filet mignon)
2-3 teaspoons soy sauce
1-2 teaspoons Asian sesame oil
2-3 medium red potatoes
¼ cup whole milk or half-and-half
1 tablespoon butter
¼-½ teaspoon wasabi (Japanese horseradish) powder
Salt to taste
About 2 cups cabbage, shredded
1/2 red bell pepper, finely sliced
About 1 teaspoon fresh ginger, cut to matchstick-sized slivers
2-3 tablespoons vegetable oil
1 scallion, finely sliced
1/4 teaspoon white pepper
Marinate the steaks in the soy sauce and sesame oil, spreading the marinade evenly with your hands. Cover and chill while you prepare the rest of the ingredients (up to a few hours).
Boil the potatoes until tender. Drain, and return to the pot. Add the milk, and mash with a large fork or potato masher. Add the butter, wasabi powder, and a couple of pinches of salt. Taste for seasoning, adding additional wasabi or salt as desired.
Combine the cabbage, bell pepper, and fresh ginger in a bowl. Heat a large, heavy-bottomed skillet with the oil. Once pan is very hot, place the steaks in the skillet. Let cook a minute or two until nicely browned. Reduce heat to medium-low, and flip steaks. Cook another 2-4 minutes, until the other side is browned. When steaks are medium-rare, they should feel slightly firm to the touch. Continue cooking to desired doneness. Remove steaks and set aside. Immediately add the cabbage mixture to the pan and cook on medium-low, stirring frequently, for about 2-3 minutes. Season with salt and white pepper to taste. Serve alongside the mashed potatoes and steak.
Fresh Basil Panna Cotta
If you don’t have an ice-cream maker, you can always make individual custard cups of fresh basil panna cotta. The recipe’s name means “cooked cream,” and the recipe’s almost just as simple as that. Like the ice-cream version, it’s tried, tested, and true for inspiring a little romance (for better or for worse).
(SERVES 4)
1 packet unflavored