|Hey, everyone. I'm back from Florida.
Here are this week's assignments:
|I hope you will all enjoy this as much as my DH does! This is a very simple but flavorful recipe that pairs well with a variety of side dishes. Great for company! |
Roasted Beef Tenderloin with Caramelized Shallots & Red Wine
1 (21/2- to 3-lb). beef tenderloin roast, trimmed of silverskin and at room temperature.
Position a rack in the center of a 450*F pre-heated oven.
While the beef roasts, make the sauce:
Adapted from Fine Cooking: issue #75, pg.90
|This should compliment the beef (which really sounds good) nicely: |
Carrots & Parsnips with Rosemary
Cut carrots and parsnips into thin, 2-3 inch julienne strips. Chop the rosemary leaves.
Bring stock to a simmer. Blanch the carrots in the stock until tender, about 5 minutes. Remove with a slotted spoon and cook the parsnips in the same stock until tender, about 3 minutes. Remove parsnips and boil the stock until reduced to 1/3 cup, about 25 minutes. Swirl in the butter. Stir in the rosemary, carrots and parsnips. Season to taste with salt & pepper.
|Welcome "home," gardenlad! :) |
I plan to make your recipe tonight! Sure sounds delish!
|Yea, good to have you back, GL! |
This meal is looking good already - both dishes sound great!
Here's something that I think would be nice to start things off....
Sun-Dried Tomato Puffs
4 oz smoked or plain mozzarella, shredded
Thaw pastry sheet at room temperature for 40 minutes. Preheat oven to 400°F. Mix egg and water.
|This all looks good and Cindy, your Puffs look beautiful. Have you made them with basil pesto? |
I have many wonderful salad recipes but I think instead of leafy greens a simple, crispy wedge of ice-burg topped with home made Thousand Island and sprinkled with toasted walnuts then garnished with chopped tomato would be great with the beef.
Thousand Island Dressing
1 cup Hellmann’s mayonnaise
|Ooh yea, Marilyn - I bet they would be good made with pesto, I haven't tried that yet. |
Funny that you posted the Thousand Island recipe - for some reason I have been craving it lately and have just been mixing mayo, ketchup and lemon juice together and putting over greens. Nice to have a "real" recipe, thanks :)
|For the soup, after looking at the other courses so far, I was tempted to go with something French Oniony. Or maybe a dark mushroom broth. But then I decided that would be too much beef at one meal LOL. |
Many steakhouses around here serve awesome broccoli cheese soup. But truthfully, after a bite or two of the very thick stuff, I kind of wish it was thinner and less rich. I have come up with a "chowder" that has the thinner consistency I like, and can include any vegetables you want.
Frozen or fresh broccoli, frozen veggie mixes, leftovers from another meal. This is a chunky chowder, and it is not pureed. Both for the texture, and also for the colour. I want a milky white base with veggies, not a green slurry. I have used anything from handfuls of baby spinach leaves, to the ubiquitous "frozen cubed veggie mix". This time I used 1 1/2 cups of a fancier frozen mix that had snap peas, leaf spinach, garlic scapes, broccoli, red and yellow peppers, and asparagus - and a 1/2 cup of frozen corn. The results were spectacular!
1 tsp butter
Melt the butter with the oil in a saucepan. Add the onion, and saute until transparent. Add the garlic and stir, just until fragrant. The garlic can brown a bit but not too dark or it will be too sweet or worse - bitter.
Add the flour, and stir to combine. Heat for about a minute to make a roux, but don't brown it. Whisk in 2 cups chicken stock. Add the frozen veggies and bring to a simmer. Simmer until the veggies are cooked/heated through and tender. This will be longer for fresh veggies, and the least for the cooked leftovers. My veggie mix simmered for five minutes and was perfect.
Add evaporated milk, and simmer lightly until the chowder is hot. Stir gently to keep from breaking up any spinach(if you used it) to keep the broth as light as possible. Unless you don't mind it green ;). Add salt and pepper to taste.
Makes about four 1 cup servings
Like all chowders I think this tastes best after it as cooled slightly but is still on the hot side of warm. For a cheesy chowder, add a handful of finely grated cheese to each bowl. You can also garnish with sliced green onions, crumbled cooked bacon, or oyster crackers.
Note that in the link, the bowl is really too large and you would only get about two servings if you did it that way. This looks better in a dark bowl or crock, if you are serving it to company. And since I already had that huge bowl ladelled out, I ate it. You know, so it wasn't wasted - tee hee!
Here is a link that might be useful: Vegetable Chowder
|Ok, seems like we need something green, and since the oven will already be on 450 for the tenderloin, I'd argue for... |
|GL - thanks for saving some of that Florida sunshine for me - we're in northern Florida right now (til the end of the month) and its been quite lovely! This menu sounds really wonderful to me - thanks everybody! |
There are many fancy after dinner coffee recipes but I just adore coffee with Bailey's Irish Cream, plain and simple (no cream on top for me, thanks). I thought I would put out my nice large clear glass carafe with hot coffee and make Doucanoe's Irish Cream (I made this at Christmastime this year). I guess for those who don't care for alchohol I'll make some biscotti to go with their coffee. I guess I'll need a pretty bowl of whipped cream for those who like it! Maybe a little cocoa to sprinkle on top?
Doucanoe's Homemade Irish Cream Liqueur
1 (750 milliliter) bottle Irish whiskey (Linda prefers Brandy)
2 3/4 cup flour
3 1/2 oz. white chocolate, cut into pieces
Butter and flour cookie sheet. Comine first six ingredients in food processor until fine meal. Add chocolate, chop fine, then add almonds. Beat eggs, brandy and extract in large bowl. Add flour mixture and apricots, stir until moist dough. Moisten fingers. Form into three 12" x 2" logs. Refrigerate for 30 minutes, then bake on center rack at 350* for 30 minutes. Transfer sheet to cooling rack and cool completely. Reduce heat to 300* and cut logs into 3/4" slices. Arrange on sides on cookie sheet. Bake 10 minutes, then turn over and bake 10 minutes more. Cool completely. Store in airtight container.
|Glad you got the good weather, Woodie. When we left it was in the low 50s, and they were predicting 40ish for this past Monday. |
But overall it was a nice break. Got to do some fishing, and Friend Wife, who is a beach person, got to lounge out on the sand.
In fact, we stayed three days longer than originally planned. So we must have had a good time. :>)
|I've had some other "issues" going on in my life and just made it here today. Just on time for dessert! |
This is nice, light, fruity, and would be a good addition to something more "heavy" like the beef and the root vegetables. It's been a big hit on the Cooking Forum, posted by Dishesdone:
Lemon Custard Cakes
Unsalted butter, room temperature, for custard cups
Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
From Everyday Food
Welcome home, GL, I'm glad you enjoyed your trip.
|Oooh -- Annie. These sound delicious. I'm wondering -- what is the consistency of the final product? Is it straight custard? More cakey? |
|I love the lemon custard cakes! |
Emily, the results are a custard on the bottom and a light lemony meringue on top. Not cakey at all.
I almost forgot to check on this dinner this week....see what happens when we take a week off..... :-P
I think that the following recipe would make a good first course for this meal. Just make them a small size and serve with a little bit of the sauce on the plate. Easy to cut the recipe in half also.
Gingered Shrimp Cakes
1 lb. large shrimp, cooked
2 Tbsp olive oil (or more, for frying)
Coarsely chop shrimp in bowl. Add scallions, ginger, lemon zest, parsley and corn. Combine mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture.
Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes.
Chile Garlic Sauce
To make Chile-garlic cream sauce, combine 2 Tbsp chile-garlic sauce ( from Asia aisle at supermarket) and juice of 1/2 lime with 1/2 cup sour cream or cream fraiche.
Spoon about 3 Tbsp of sauce on each plate and place shrimp cake on it, serve immediately.
Variation: Substitute lump crab meat for the shrimp.
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