{"id":6659,"date":"2018-10-02T18:47:28","date_gmt":"2018-10-02T18:47:28","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6659"},"modified":"2018-10-02T19:01:39","modified_gmt":"2018-10-02T19:01:39","slug":"basil-and-sage-or-the-culinary-diary-of-two-mad-women","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/10\/02\/basil-and-sage-or-the-culinary-diary-of-two-mad-women\/","title":{"rendered":"Basil And Sage….Or….The Culinary Diary Of Two Mad Women"},"content":{"rendered":"

Diary Entry September 29th, 2018:<\/p>\n

It’s official.\u00a0 Elizabeth and I are now private chefs.\u00a0 Tada!\u00a0 After exhausting requests to cook in a hired capacity from friends, I’ve finally acquiesced.\u00a0 My reluctance comes from being traumatized by the public after being forced to become a waitress by The Court Of Masters Of Sommeliers, only for them to change the rules years later on when you can and can’t take next level exams.\u00a0 But that’s a completely different story.\u00a0 The point is, I’m not a fan of the public, especially when they’re in a restaurant.\u00a0 I can’t think of anything I’d hate worse than to be a chef in a restaurant, dealing with all the annoying patrons with all of their annoying complaints and even more annoying requests.\u00a0 No thanks!<\/p>\n

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It was when I was managing a vineyard that I met and became friends with Elizabeth.\u00a0 She’s kind of an enigma.\u00a0 Mysterious and a little aloof, but she has an incredible work ethic.\u00a0 She’s a woman not afraid of manual labor.\u00a0 We were kindred spirits.\u00a0 I was astonished that she instilled those ehtics into her five children, all of whom are wildly talented and equally unafraid of manaul labor.\u00a0 That’s what vineyard work is, afterall….hard manual labor, often in less than favorable weather.\u00a0 In the midst of that grueling work, we became solid friends, sharing funny stories about kids and husbands and life.\u00a0 I cooked a meal for her husband’s school auction and we were convinced to make a go of this new direction.\u00a0 We were a hit.\u00a0 Our first official event happened last weekend.<\/p>\n

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Hubs and I are friends with Rudy and Dawn, who own Swinging From The Vines, a wine tour bus company.\u00a0 Rudy is a common guest at our home for dinner.\u00a0 I always cook too much and Rudy likes to eat, plus they live in our neighborhood.\u00a0 It’s perfect.\u00a0 Then he started bringing Dawn with him and I just love her so much!\u00a0 All we do is laugh together, it’s great.\u00a0 Rudy’s been bugging me forever to do food events for his tours.\u00a0 Ok, fine.\u00a0 I created some menu options with Elizabeth’s help.\u00a0 Now Dawn wants holiday menus!\u00a0 Happy now, Rudy?!\u00a0 (he is)<\/p>\n

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So last weekend we did our first official party at Joseph Jane Winery.\u00a0 This group chose the prime rib dinner and the shrimp crepes for the no meat folks.<\/p>\n

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The Menu:<\/p>\n

~Herb roasted prime rib with smoked salt and au jus, truffle steak fries with asiago, salt and pepper asparagus, and chocolate cupcakes with milk chocolate ganache topped with fresh raspberries.<\/p>\n

~White wine poached prawns draped in crepes topped with garlic leek cream sauce, baby red smashed potatoes in lemon butter parsley sauce, salt and pepper asparagus, and chocolate cupcakes with milk chocolate ganache topped with fresh raspberries.<\/p>\n

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Here’s the prime rib recipe<\/a><\/p>\n

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Here’s the crepes recipe (albeit using ham and swiss)<\/a><\/p>\n

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Shrimp Crepes In Garlic Leek Cream Sauce<\/h2>\n
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Ingredients<\/h3>