My week so far: temperamental times, temperamental weather.

By Jillian Bernardini - Sep 11, 2013 - 10:23 AM
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Handling stress.  Everyone approaches it differently, or completely ignores it for that matter.  Whether it continues to mount up inside, until there is absolutely no room left, or it is channeled through to other avenues in life: going for a run, eating ten cookies, yelling at a loved one, or simply letting lose with a big ol' crying session.  


Everyone that knows me, knows that I'm pretty happy-go-lucky.  I like being nice to people, or maybe I'm just a nice person, and I hate negativity and envoking that attitude around anyone.  I ask myself then, what about my life anxieties, my stress points, and my daily woes?  Definitely an emotional eater at heart, I'm trying to purport these feelings into other modes of living.  

Training for my second half marathon, telling myself, I can do this under 2 hours if I try hard enough.  Not allowing people to walk all over me, and standing up for myself in a place where my role has been taking orders from strangers for over two years.  

Currently, I plan to take out my personal stress and anxiety on making a meal, either in the kitchen or out on the grill.  Learning a new recipe or a new technique, and taking that stress to turn it into something positive, and delicious.  With this grand finale of "summer?" up here in Boston, putting those work stressors and indecisive life path questions to good use through cooking a delicious, hands-on dinner is a great way to give any mood a sense of balance.  

Head out to the grill again with my take on a steak salad, generously garnished with a creamy blue cheese sauce.  Layering the more filling components like blue cheese and steak over greens makes for a comfortably, satisfying meal.  And who knew!  I taught myself how to make a "fonduta," and the stress is slowly dissipating with every delicious bite.  

My heart goes out to all of the amazing, heroic families on this infamous day that we share as a nation. Never forget <3 9.11.

Grilled skirt steak and arugula salad with blue cheese fonduta

1LBskirt steak
1Xshallot, finely chopped
2Xcloves garlic, finely chopped
1CUPwhite wine
1CUPheavy cream
1CUPblue cheese crumbles
½CUPolive oil
3TBSPNSlemon juice
2Xbunches arugula, trimmed and washed


  1. Light a charcoal grill or turn a gas grill to medium-high heat.
  2. Sprinkle both sides of the skirt steak with salt and pepper. Grill the steak for 2 minutes on each side. Transfer to a plate, and cover with foil to allow the steak to rest and keep warm.
  3. Meanwhile, begin to make the sauce. In a saucepan over medium heat, add the butter, shallot, and garlic. Cook, stirring occasionally, for 3 minutes.
  4. Add the white wine, bring to a boil, and reduce to a simmer until wine is reduced by half, about 10 minutes.
  5. Pour the cream slowly into the saucepan, stirring to combine.  Bring to a simmer and reduce the cream by half, for 8 minutes.
  6. Remove the cream mixture from the heat, and add the blue cheese crumbles, stirring just until combined. Set aside.  
  7. In a large bowl, whisk the olive oil and lemon juice together. Add the arugula leaves, and toss gently to coat all of the greens.
  8. Thinly slice the steak, and set slices over the arugula salad. Spoon the blue cheese sauce over the steak slices, and season with more salt and pepper, if you like.