| The Gallivanting Gourmand |
 Greg Duncan  His previous columns are archived HERE. |
Posted 07.02.07 Montreal Paradise Lost
Craving, longing, passion, hunger, thirst, yearning, yen, appetite. Words that haunt and a mind that plays tricks in the middle of the afternoon. I'll add a few more descriptives. How about wanting badly, generally going nuts, seriously jonezing and prone to begging.
These simple words and more describe my feelings in absence of sugar and fat since having sworn off some six weeks ago.
It's not enough that I desire sweetness, I also miss salt and, above all, a combination of both. Add to these things my yearning for starch in the form of rice, potato, and bread and you have a recipe for blandness.
I walk a lot now and take daily jaunts around the neighborhood just to smell good, greasy smoke I tell you. I can't help but pause in front of yards when I catch the unmistakable scent of hamburgers sizzling on the grill and I get downright excited when I detect burning fat on a big juicy Montreal rib steak.
What is the point of life if you can't enjoy sucking on bones -- marrow and all?
I miss deep fried goodies such as General Tao's chicken and possibly the worlds best fries and gravy from our local Belle Province calorie shack. I miss my almost weekly trip to the MSG buffet down the road whereby all manner of sinful delights are displayed.
Again, memories of an ultimate combination of sweet, salty, fried, and curiously spiced make me drool.
I could visit the Wing Wah buffet just once I think and am working up to it although it will require much courage and restraint. I'm just not sure I can walk by the deep fried shrimp and plum sauce and head straight to the broccoli and sprouts section.
And what about those garlic spare ribs? Am I to forego them forever and placate myself with a big second helping of crispy veggies sans rice?
Walking to the store to buy yet another liter of skim milk is its own nasty challenge. Going for milk used to consist of starting the car, driving half a kilometer, buying chocolate or cookies, maybe some fresh donuts from Horny Tim's and whatever else caught my fancy (Ben and Jerry's anyone)?
Often, I'd hurry home to indulge over an episode of the Sopranos with a tall glass of whole milk. Just for good measure, I'd finish off with a couple of folded (never cut!) peanut butter sandwiches on soft white bread as dessert.
My version of this nightly sandwich made more use of peanut butter than Kraft could ever agree to. Slabs of cold butter found their way in without my knowledge somehow but then again that's why they invented the spatula, right?
Don't get me started about the plethora of "alternative" good eats. If you have tried veggie salami or tofu wieners you know that cruelty comes in many forms. No amount of calorie-free artificial mayo or sugar-free ketchup is going to rectify those atrocities, nosiree.
So…I sit here contemplating tonight's healthy menu. Should I go all out and have - God forbid - some corn on the cob (bad starches - bad!) with non- hydrogenated-olive oil- based margarine or forego the added fat and any salt, too?
Could I tempt fate and have a treat of Skinny Cow ice "cream" or a half-teaspoon of sorbet? Or could I simply get out my favorite cast iron pan, uncork a bottle of good Shiraz, and enjoy this recipe from my past that is oh-so-good.
Tell you what - you try it and send me a picture. I can live vicariously through you perhaps. Got to go. It's time for my morning muesli and yogurt ritual.
Shiraz Filet Mignon Steaks
2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Bring steaks to room temperature. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands).
In a heavy frying pan (I use my cast-iron) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side.
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving.
During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to wine sauce). Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce.
Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the cold butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving. |