Food is a big part of my memories of Tahoe. An early one was a long day on the beach - it was hot and we got hungry. Mom, Maxine, went up to the house to see what she had and came back with eggsalad sandwhiches which we’d never had. I must have been sooo hungry because they tasted like the best thing on earth! Today, (50+ years later) I can’t read about egg salad on a menu without thinking of my mom and our house at the lake.
Another memory, I spent all day making homemade lobster ravioli for a friend who was visiting for the first time that night. He liked it so much, he married me! At Lake Tahoe, on the beach, in December!
Here’s a recipe from our wedding reception (Maureen Hull)
Seared Venison Tenderloin with Port & Huckleberry Reduction
Ingredients
The Meat: 1 lb venison loin or tenderloin medallions, trimmed of all silver skin
The Sear: 1 tbsp vegetable oil and 2 tbsp unsalted butter
The Reduction: 3 cups port wine, ½ cup reduced chicken or beef stock, 4 chopped shallots, 2 tbsp honey, and 1 cup fresh huckleberries or blueberries
Seasoning: Coarse salt and freshly cracked white or black pepper
Instructions
Season the meat: Pat the venison medallions completely dry with a paper towel. Season generously on all sides with salt and pepper.
Sear high and fast: Heat the vegetable oil in a heavy cast-iron skillet over high heat until hot but not smoking. Sear the venison for about 3 minutes per side until a deep brown crust forms, keeping the center medium-rare. Remove the meat and let it rest on a cutting board.
Build the sauce: Drop 1 tablespoon of butter into the same pan and lightly brown the chopped shallots. Pour in the port wine to deglaze the pan, scraping up all the browned bits from the bottom. Bring to a boil and let it reduce to a quarter of its original volume.
Finish the reduction: Stir in the stock and honey. Reduce the heat to low, stir in the remaining tablespoon of butter, and add the fresh huckleberries. Cook for just 30 seconds to warm the berries without bursting them.
Serve: Slice the venison loin, fan the pieces across the plate, and spoon the warm huckleberry reduction over the top.
As a child I remember we had really good fried potatoes for breakfast. The Wilhoyte and Scurichs kids would come around. But what came to mind first is stewed tomatoes. On cold days my mom would have those as a side to whatever was on the menu. (Bill Wright)
Nothing special but we always make a big spaghetti dinner and at least one big breakfast with bacon, sausage, eggs, potatoes and toast! (Amy McManus)
This is recipe my grandmother used to make and I have made it many times for my family. It was great after a long day at the beach. I always served with a baked potato and green beans and salad. It is a nice meal that fills the hunger after swimming all day. (Kerry Wright)
Granny B’s Swiss steak
6 cube steaks
Flour to dust the meat
Salt and pepper
Can of stewed tomatoes
Onion sliced
Garlic slices
In a frying pan heat up some olive oil or what ever you have.
While it is heating up season and flour the steaks.
Brown the steaks on both sides, remove from pan.
Add onions to pan and cook until soften. Add garlic. Cook a minute or so, then lay the brown steaks on top. Open the can of tomatoes and pour on top. If not enough liquid add some water or broth.
Lower heat, cover and cook until meat is tender.