On Nov. 1, my eldest daughter Sami gave birth to her second baby, Emma. She is as adorable as her big sister Lizzi, whom I simply love to hear talk.
Meals with Midgi: Cooking with family 120413 AE 1 Kelly "Midgi" Moore On Nov. 1, my eldest daughter Sami gave birth to her second baby, Emma. She is as adorable as her big sister Lizzi, whom I simply love to hear talk.

Kelly "Midgi" Moore

Steak with a white wine mushroom sauce makes for a delightful meal with family, as Midgi takes a lesson from her daughter.

Wednesday, December 04, 2013

Story last updated at 12/4/2013 - 2:44 pm

Meals with Midgi: Cooking with family

 On Nov. 1, my eldest daughter Sami gave birth to her second baby, Emma. She is as adorable as her big sister Lizzi, whom I simply love to hear talk. There is something so sweet about a 2-year-old's voice. Especially when she speaks in full sentences. I never thought I'd be one of those grandmothers, but I am. I have become the disgustingly sweet grandma who brags on her beautiful grandchildren. And I'm not the least bit remorseful. Many of my friends are this way and I secretly mocked them, but no more. I have joined the grandma's club and I love it.

Not only did I get to spend my holiday with my granddaughters, but I also got to spend time with my beautiful daughters. Alex and I spent time shopping for wedding dresses and assorted wedding paraphernalia. Sami and I did what we did best; we cooked.

Sami and her husband Brad have gotten frugal now that they have children. I am assuming from the mountains of laundry that kids these days are expensive. To save money on groceries, they did what a lot of families in Utah do, they bought half a cow. Quite literally half a cow. They have ground beef, roasts, sirloin tips, and steaks. A whole freezer full. It was beautiful.

One of my proudest moments as a mother was when Sami said, "Mom, I want to cook you dinner; steak and white wine sauce." After getting over the shock of realizing my eldest offspring is old enough to buy wine, I smiled at the prospect of her cooking me a rather sophisticated meal. I had expected more family oriented meals like meatloaf or mac-n-cheese with hot dogs.

The bonus was that Alex was here and we were all cooking together. Alex tried to focus on the eating component of the meal, but Sami and I insisted she participate as well. She will be a bride soon and I refuse to send my daughter into a marriage without knowing the basics of cooking.

Watching Sami in the kitchen was simply fun. She knew what she was doing and I was here to help and to enjoy the fruits of her labor. And how delicious her efforts were. The steaks were perfectly cooked to a delicious medium rare and the sauce, oh my goodness, it was rich and velvety. She served it with garlic mashed potatoes and Brad's favorite, creamed peas and carrots.

As someone who loves food and its preparation, it is wonderful to see my children sharing in my passion. Especially when it tastes so good.

Tomorrow we will begin preparing our traditional Thanksgiving dinner and I am so thankful to be able to spend this holiday with my family and to share in our passion of cooking. I am truly a blessed woman.

I suppose I need to make my way to Utah more often. Sami said she can't keep having babies to motivate me to come visit. I admit she's right.

This week I present a recipe that brought my girls and me together sharing my favorite activity: Steak and White Wine Mushroom Sauce.

Until next time...

Eat and enjoy,



2 six ounce beef filets

5 tablespoons butter

1 tablespoon olive oil

1 pint sliced mushrooms

1/4 cup dry white wine

1 teaspoon garlic, minced

2 teaspoons fresh thyme

Salt and pepper

Preheat medium skillet to medium-high heat. Add two tablespoons butter and olive oil. Heat until butter is melted and bubbly. Season steaks well with salt and pepper. Sear for four minutes on each side, or until steaks are medium rare. Remove from pan and cover with foil. Add mushrooms and sauté until well coated and starting to reduce. Add garlic and cook until browned. Deglaze pan with wine. Simmer until well cooked and mushrooms are reduced by half. Slowly add in remaining butter one tablespoon at a time. The sauce will have a shiny glossy appearance. Add thyme and salt and pepper to taste.

Serve with garlic mashed potatoes.

Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog,, for additional stories and recipes. She may be reached at midgi@