Wine, with Steaks and Potatoes

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If you've ever been wine tasting, you know that after three wineries, your judgement is clouded in a blissful haze, and all the wines you taste are incredibly delicious, and the people you're with are so funny, and you forget that you promised yourself you'd only buy six bottles during this trip...

Well, on our last trip, the husband's blissful haze included convincing our friends to purchase expensive bottles of wine and promising to cook them dinner -- steak, lamb chops, you name it -- if they brought the bottle along.

When the husband makes food-related promises, it more than likely means I'll be spending time in the kitchen. And on this particular evening, steaks were acquired to accompany a 2006 Kiamie Kuvee -- a rich, smooth, and velvety wine. For this occasion, one of us grilled two rib eyes, and the other, spent quality time in the kitchen cooking the fillet mignon and sides. Unfortunately, I didn't capture the grilled steaks, but here's some photos of my cooking.
 Blue cheese dressing, so easy to make at home, I'm going to do it more often.
 Mashed potatoes with a roasted yam (for color) and A LOT of roasted garlic.
My little steaks cooked in butter with garlic and rosemary.
The wedge. Perfect company for meat and potatoes.

Blue Cheese Dressing
via David Lebovitz
Makes 1 cup, about four servings

4 oz blue cheese, crumbled
1/2 teaspoon sea salt
a few turns freshly ground black pepper
1 tablespoon finely chopped chives
1/4 cup sour cream, regular or lowfat
1/4 cup  buttermilk (If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste)
1 tablespoon fresh lemon juice or white wine vinegar
a few drops of red wine vinegar

1)  In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
2) Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.

3) Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.

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