Love in the Kitchen

Someone once asked me does it have to be a true story? Love comes in all forms and even in fashion. What we all need as the song goes is a little love. The spice of life the rolling boil tempered chocolate. Romantic dinner for two or even a dinner party it’s all about the love in the kitchen! Cooked to perfection a steak finished wild mushroom bordelaise we seek perfection; we put love into the kitchen. I seek romance with the one I love in the kitchen! As I look at her she turns with a loving smile can you pass me the salt? She seasoned the steak perfectly, trims the mushroom, deglaze the pan with a rich veal stock the aroma fills the room. Standing there as the bordelaise reduces she is beautiful, she is amazing  perfection My Love in The Kitchen.. Hearts Recipe Honeymoon in France!

Bordelaise sauce

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.

READY IN: 30mins
1 1/2 cup wild edible mushrooms
1⁄2 cup dry red wine
1 tablespoon shallot, chopped
1⁄2 teaspoon dried thyme
1 small bay leaf
1 (14 1/2 ounce) can beef broth or veal stock
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon parsley, chopped
1⁄8 teaspoon black pepper


In a small saucepan, combine wine, shallot, thyme, and bay leaf.
Bring to a boil.
Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
Remove bay leaf and discard.
Combine beef broth or veal and cornstarch.
Stir into wine mixture.
Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
Add butter,  parsley, and pepper.
Reduce heat and simmer, covered, for 5 minutes.





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