Stick a Fork In It

Well, I think we’re done here.

After more than seventeen years, it’s time to close the kitchen at Sis Boom blog! As we head into the new year, this thing will be coming down, and I wanted to leave one last recipe and a few words of thanks.

I’ve often used a good steak and a glass of wine to punctuate life’s occasions and simply take a moment to reflect. It’s one of my favorite meals when I want to sit back and take my time. So it seems a fitting way to bring this little adventure to a close. Just a steak, a glass of wine, and, for once, no overly elaborate and meandering story to go with dinner.

I realize the blogosphere isn’t an airport and there’s no need to announce one’s departure. But after seventeen years and 375 posts, I figure I’ve earned one last indulgence. What began as a blog about nothing in particular somehow grew into something of a real food blog (and 121 French Fridays at that!). Of course, for a blog that was essentially supposed to be about food, I did manage to spend an awful lot of time talking about everything else.

But the greatest surprise was the people. Over the years, I met some truly wonderful individuals who became dear friends and an important part of my life. Some I now even share a holiday table with. Others I regularly get on airplanes to visit. Still others remain part of my daily online life, trading stories and laughs as though we’d always known one another. Those friendships will remain long after the last page disappears, and for that I am enormously grateful.

To everyone who read along, left a comment, shared a laugh, or found something here that spoke to them, thank you. You made this experience far more meaningful than I ever imagined it could be.

And while I realize nobody actually came here for the recipes, if there’s one you’ve come to rely on finding here, you’d better grab it now. The whole thing comes down with the new year.

As for me, I’ll still be cooking, eating, drinking wine, and probably telling stories to anyone who will listen.

Thanks for everything.

Trevor Sis Boom.

P.S. If you follow me on Instagram, I’ll still be hanging around there. I’m also scoping out some new property over at Substack, where I see so many of my fellow Foodsters gathering to dish these days. After all, I do have a few stories left to tell. Shhh. And if I were to take a page from Aunt Carol’s book, I may also conveniently forget I’ve already told you one and tell it all over again, this time with a little more flourish and the part I may have left out.

Creamy Steak and Spinach

Serves 2

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Easy enough for any night but indulgent enough for an occasion, this creamy steak and spinach is a satisfying low-carb, protein-rich meal made in one frying pan. Pour a glass of wine and take a moment to enjoy it.

This is what you will need:

• 2 tablespoons olive oil
• 2 sirloin steaks (8 to 10 ounces each), trimmed of visible fat
• Salt and pepper
• 8 mushrooms, roughly chopped
• A splash of white wine
• 4 large handfuls baby spinach leaves
• ⅓ cup heavy cream

This is how you make it:

1. Heat a frying pan over high heat. Drizzle 1 tablespoon of the olive oil over the steaks, rubbing it into the flesh, and season all over with salt and pepper. Lay the steaks in the hot frying pan and cook for 3 minutes on each side. This will give you medium-rare steak—if you prefer your meat medium or well done, increase the time until it is cooked to your liking. When you are happy with your steak, remove it from the frying pan and let it rest on a plate while you make the creamy side dish.
2. Wipe out the frying pan with paper towels, pour in the remaining olive oil, and place over medium-high heat. Add the mushrooms and cook, flipping them a couple of times, for 1–2 minutes or until lightly colored. Season with salt and pepper and crank the heat up to maximum.
3. Pour in the white wine and let it bubble away to almost nothing. Add the spinach and gently turn it in the pan until it is almost fully wilted. Pour in the cream and let it bubble up. Check the seasoning and add more salt and pepper if needed.
4. Take a minute to look at what a delicious meal you have made before wolfing it down!