MODERN DAY MARTHA

Celebrating the art of making a home
  • Inspiration Wall
  • Who’s Martha?
  • Who are we?
  • Archives
  • Categories
  • It’s (Often) Salvagable

    Beef Wellington

    I attempted to make the beef wellington from the above video Sunday night.  Joey watches Dexter (which is super scary, as an FYI…), and we invited over his good friends JJ and Georgina to watch it and eat a yummy meal.

    It was an epic fail.  I just couldn’t get anything to work out…I bought the wrong meat, the mushrooms wouldn’t puree, I didn’t give myself enough time, etc.  To top it all off, trying to comfort me, Joey reminded me that “No one cares about the food, Brandy.”  This had the opposite effect of what was intended, as now I was grumpy that no one cared even though I was going to all this trouble.

    Long story short, we ordered pizza and it was fine.  Fun, even.

    Last night I tried to rescue the ingredients I had spent so much money and time on.  I seasoned and sauted some red potatoes and made a green salad with mustard dressing.  I pan friend the beef steaks.

    Joey ate two servings.  Meal=salvaged :)

    Any stories of salvaging a meal?

    6 Responses to “It’s (Often) Salvagable”

    1. Maryanne says:

      “This had the opposite effect of what was intended, as now I was grumpy that no one cared even though I was going to all this trouble.”

      I totally know that feeling. You’re awesome that you salvaged the meal though, when I blow meals I just chuck the whole thing. Or I hand it over to B and he fixes it somehow. He’s far more of an intuitive cooker than I am. My dad is the same.

    2. Julie says:

      If I have any talent in the kitchen it is making things up. Examples: leftover taco-seasoned meat, black beans, and corn got thrown into scrambled eggs for “Taco Eggs.” Add salsa and tortillas and it was yummy. Or when Scott brought home leftover Greek food from a catered work event, I chopped up the beef cabobs into bits, added gravy and seasonings, topped it with green beans, zucchini, and onions. Then took the greek potatoes which were too dry to be any good, chopped them smaller, sauteed them with olive oil, seasonings, and grated cheese and put that on top of the casserole. It was a new kind of “shepherd’s pie” and it was amazing! Get creative!

    3. Jessica says:

      I love beef wellington so much (and I love Dexter). Good job on salvaging the meal and for going with the flow and choosing to have fun!!! :) This was a great post!

    4. Carolyn says:

      A Lesson for Life: Trying a new main dish when you have guests is a big risk. Beef Wellington sounds pretty ambitious to me. I often salvage my mistakes, but usually not in as creative a way as you did. My salvages are usually not too memorable. Of course, sometimes I try something really weird that cannot be salvaged. As a child, I tried pan-broiling dill pickles. Not salvageable.

      Good story.

    5. Carolyn says:

      My most common salvage is something that’s started to scorch. Happens even with heavy-bottomed pans if your sometimes inattentive or impatient (use too hight a temperature) like me. If your beef stew or rice pudding has started to scorch, pour the part which is not attached to the bottom of the pan into another pan and continue cooking. Do not scrape.

      Often, this leaves all or most of the burned flavor in the scorched pan. After it has cooled a little, remove the food that comes away easily and fill with hot water to soak. There are ways to remove scorch marks from the pan, but I won’t get into them here.