Flank steak, bearnaise and pomme frites

Lots of steps to make a good bearnaise, but worth it! We made a secondary sauce called Foyot with Bearnaise as a base (adding veal or beef demiglaze at the end) Flank steak was just the right chewyness to go with the rich sauce and almost perfect pomme frites. Earlier we made a coconut encrusted shrimp appetizer. yummy! but too rich to eat more than 2-3.

Trattoria Monaco

Wonderful new place in Loveland opened up; Trattoria Monaco. Not really a trattoria, much to fancy and much too pricey. But, the food was awesome. The highlight was an eggplant involtini with tomato sauce. The sauce reminded me of Mariella's sauce in Calabria. Apparently, this chef imports most of his stuff, including the tomatoes, basil and garlic from Capri (his home town) and you can really taste the difference.

Good stuff!

Pesce e Brocolo

Simple Mahi Mahi with a touch of white wine /orange zest sauce with tuscan style brocolo (brocoli cooked in olive oil with garlic and bit of green onion. much different taste than steaming)

Penne with Mushroom and Shrimp

 
This was about 2 weeks ago. Simple and good. 

Panfried Basa and Penne

 
This was about a week ago. Simple Panfried Basa fillet, seasoned only with salt, pepper and a squeeze of lemon at the end. Was like butter. A very nice, light and inexpensive white fish done simply. Penne with tomato sauce primo piatto. 

Mushroom & Squash Pasta and Duck with Apricot (previous post)

 
 

Anatra alle pesce

Didn't have duck breast so substituted whole legs (not the best sub) and used available apricots instead of peaches like the recipe called for (great sub!).

all and all a good dish (but a little lengthy in the process). Would like to make it again with chicken thighs.