It’s still New Year’s day, so that means we have to indulge just a little bit more. Tomorrow we will be indulging a little bit more, as well. Maybe we’ll settle down by mid-week.
Maybe.
Tonight we had filets with a langostino harissa cream sauce. Really.
And it was good.
The sauce was nothing more than a tablespoon of harissa paste, 2/3 cup heavy cream, one egg yolk, salt and pepper. As it thickened, I added the already cooked langostino.
I made a bed of red rice, placed the filet on the rice, and the sauce went over the steak.
It worked really well. Really well.
Harissa is a spicy chili paste-type condiment. I think it originated in Tunisia but I see it in a lot of other northern African recipes. It’s not exactly a traditional preparation, but it really worked well with the cream. I have to admit I wasn’t sure how this one was going to turn out. It had all the right flavor profiles, but from experience I know that just because I like things doesn’t mean they’re going to work together.
They did tonight.
And I used the last of the no-knead dough to make a loaf of bread.
Tomorrow is another all-out-food-fest.
I love the holidays!