Channeling Julia Child

Okay, maybe I wasn't whipping up Boeuf Bourguignon or Coq Au Vin but I was feelin' my culinary mojo yesterday.  I was craving a good grilled cheese sandwich and tomato soup since the weather is a little cooler, it seemed like a good time to dive in.  I rarely indulge in soup because of the sodium content (well over 1000mg of it for a can) but yesterday that was what I was craving and so was the Mr.  I busted that bad boy outta the park!  He wanted ham on his so I gave him a full serving and I did half.  I got some Trader Joe's Italian Loaf round bread and I picked my poison.  A slice of thin lacy marbled colby jack, a slice of lite muenster and 1/2 an ounce of asiago cheese.  I pressed it on the panini press and we chowed down.  The hubby raved, which is always my objective.  He said he'd have paid for it and it was better than anything in a restaurant.  Good thing I was inspired for dinner.  Earlier at the grocery store, I bought some tri tip angus steak.  We rarely have steak but I was feeling it.

I put some black pepper on each side and seared them and then finished them off in the oven.  As they were cooking, I microwaved some potatoes, scooped out the middle and added an ounce of light cream cheese, cut up some green onions, pepper and skim milk.  I returned the dreamy mixture to the potato shells, topped them with a little asiago and broiled them for a few minutes.  While that was going on, I made a quick garlic herb butter and after the steaks rested, I put about 1/2 tbsp of it on top and served it to the salivating hubby. Here's a crappy pic of it with the point and shoot...

He sunk in his chair, eyes rolled back, groaning that groan that symbolizes total foodgasm and makes every cook, professional or not, feel accomplished.  It was damn good.  He raved from beginning to end and even gave me a big ol' smooch.  He said that we have eaten better in the past few years since we began our journey than we ever did when we ate whatever we wanted when we wanted.  Curious yet true!

What signature dish do you make ensures you'll get rave reviews?

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