Surf and Turf
March 29th, 2007
Hey, I’m back from spring break and looking forward to blogging about some more delicious Bowdoin food over the next few weeks. Tonight’s combination of grilled steak and broiled haddock is a great meal to start with – it was one of the more spectacular dinners I’ve had at Bowdoin:
Today is Wednesday, which is ‘Catch of the Week’ day at the Bowdoin dining halls. This week’s catch was haddock, and the Thorne crew made particularly good use of it in this dish; they glazed it with a light lime ginger sauce and topped it with steamed Asian vegetables, allowing the flavor of the fish come through and keeping the dish light and healthy. I definitely prefer this approach to the more traditional ones that rely on dairy-based white sauces.
The steak was a perfect complement to the seafood, just as it should be in a surf and turf dish. The meat was juicy and perfectly cooked to medium rare, and I particularly liked the ‘blue cheese and herb crust’. Whereas the haddock needed a subtle sauce, the steak can stand up to the strong savory and tangy flavors of the blue cheese.
I hope that tonight’s dinner was a sign of things to come for the rest of the semester!
March 29th, 2007 at 8:59 am
… how did you manage to cut your steak? That was my complaint about the meal – they didn’t give us steak knives. With a butter knife, I couldn’t do it (I just gave up), and it took one of the people I was eating with about 10 minutes to cut his satisfactorily. And Amy made a sport of watching people around the dining hall trying to cut theirs.