Saturday, October 17, 2009
Drayton. Of Lunches and Robbers.
I wrote to the Artistic Director at the Drayton Entertainment Group to tell him how impressed both my friend and I were, and how much we enjoyed The Heiress. I had a very nice reply and apparently they are planning to do Twelve Angry Men next October. That is the one in which Henry Fonda played the leading role in the movie. Should, therefore, be good to see on the stage. I am so pleased they are going to continue to do some more serious plays as well as the comedies and musicals. Tomorrow we are doing something different, we are going to a friend's house for lunch a la British Sunday Lunch, she was talking roast lamb, so I hope that's what we will be having. We both love lamb as you know and my friends are both of European descent although she was born here to English parents. He is from Romania where they eat a lot of foods which are definitely not eaten here. I cooked steak and kidney pies for him and his mother when she was visiting. I just watched a clip on Good Morning America weekend of "all the news you missed" click here; things which actually don't make the headlines. One story was of a guy who robbed a bank and stuffed the money into his pants. The die pack exploded giving him serious burns; what an idiot. Talking of bank robberies there have been a few locally. They caught the robbers in a local town, but Kitchener, where we live, has, they think, two gangs committing robberies. I know they recently caught one guy somewhere who turned out to be a highly placed business official and earned quite a lot of money a year, but had a gambling problem. What fools people are. As you know I get lots of foodie emails, I also get a lot of diabetic emails and sometimes there are good recipes in them. This is one. Baby Beef Wellingtons Source dLife News Servings 4 2 tsp olive oil 1/2 lb Mushrooms, brown, fresh, finely chopped 3 Tbs red wine (dry) 2 fresh green onions, finely chopped (equal to 3 tablespoons) 1/4 tsp ground thyme, crushed 1/4 tsp salt 1/8 tsp black pepper 1 lb Beef, tenderloin, extra lean, raw, cut in to 4 pieces 6 phyllo pastry dough sheet, defrosted 1. Preheat oven to 425 degrees F. Heat the olive oil in a large, nonstick skillet over medium heat until hot. Add the mushrooms and cook, stirring, for five minutes until tender. Add the wine and cook 2-3 minutes or until the liquid is evaporated. Stir in the green onion, thyme, salt, and pepper. Remove skillet from heat and cool completely. 2. Heat the same skillet over medium heat until hot. Place the steaks in the skillet and cook for 3 minutes, flipping once (steaks will be partially cooked). Season with salt and pepper as desired. 3. Stack the phyllo sheets on a flat surface. Thoroughly spray each sheet with cooking spray. Cut the stacked sheets lengthwise in half, then crosswise in half to make 4 equal stacks. Place approximately 2 tablespoons of the mushroom mixture in the center of each phyllo stack, spreading the mixture to the diameter of the steaks. Place the steaks on top of the mushroom mixture. Bring all 4 corners of each phyllo stack together and twist tightly to close. Lightly spray each bundle with cooking spray and place on a greased baking sheet. 4. Immediately bake 9-10 minutes until golden brown, at 425 degrees F. Let stand five minutes. Serve immediately. Have a great weekend.