No recipe here. This is a delicious snack I made for myself one day before I moved. I was desperately craving poutine, but couldn't afford the calories. I had a few potatoes left in my pantry some local mushooms, shallots, beef stalk, rosemary, mozzarella and a splash of wine. I baked the fries, and used
Tuesday, September 28, 2010
Sunday, September 26, 2010
2 cups oyster mushrooms - rough chop
4 cloves garlic - rough chop
2 shallots - rough chop
thyme - about 10 sprigs
2 tbs butter - for sutee
2tbs olive oil - for sutee
s & p - for sutee
PREP/COOK: In a food pro combine thyme shallots garlic and mushrooms blend until smoothish. Remove from food pro, and sautee for 8 - 10 mins in butter and olive oil. Leave to cool in a fine mesh sive so that excess liquid drains out.
For the beef:
center cut beef tenderloin (filet mignon), trimmed 4 oz per serving
thin slices parma prosciutto
thyme - 3 sprigs leaves only
English mustard - 2 tbs
flour - sprinkle for rolling out puff
1 pound puff pastry - thawed room temp
eggs - 2 beaten lightly
olive oil - for searing beef
s & p
PREP/COOK: Depending on the size of the beef - I'm only making 2 portions (each 4-6 oz per) tie the tenderloin in a few places so it holds its cylindrical shape while cooking. Season beef lightly with salt and pepper, and heat a few tbs of olive oil in a heavy pan. You just want to sear the beaf on the outside - for better flavor. Prep your wrapping station by setting out your prosciutto on a long sheet of plastic wrap (approx. foot and a half). Overlap the prosciutto so it forms a large rectangle big enough to wrap around the entire filet of beef. Then cover evenly with a thin layer of duxelles finish with more s&p. After beef is seared, remove from heat, cut off twine and smear lightly all over with English mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight being sure to tuck the ends of the prosciutto as you roll to completely cover the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure a lovely round log shape. Pre Heat Preheat oven to 425 degrees F. Lightly flour your surface to roll the puff pastry out (1/4-inch thickness). You may have to overlap 2 sheets and press them together depending on size of tenderloin. Remove beef from refrigerator and remove plastic. Set the beef in the center of the pastry and fold over the longer sides use egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - you can save those ends to use as a decoration for the top for shmancy presentation. Place the beef seam side down on a baking sheet and brush the top of the pastry with egg for beautiful shiny golden crust. Make a couple of slits in the top of the pastry using the tip of a paring knife - to allow steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Serve with simple roasted fingerling potatoes baby veg and pan gravy - or enjoy the beauty that is the beef wellington as it stands alone.
The verdict: Beef perfectly pink...puff pastry gorgeously golden... taste...damn good! Next time use less mushroom, and make sure duxelle doesn't go all the way to the end - leave a bit of prosciutto peaking off the edge. I think I wrapped the beef in the wrong direction, maybe should have placed it horizontal instead. It's okay to have minor setbacks in cooking. Learning is part of the game.
Ps. I didn't realize I had until 3:00 pm PST, in all of my panicking my fiancee pointed out that I actually had a few more hours to have everything ready. I've never been happier to be on the east coast.
All in all everything went pretty well. I think I deserve an A !
Chow for now - happy voting :)
Wednesday, September 22, 2010
Tuesday, September 21, 2010
Sunday, September 19, 2010
It's an honour to be part of this amazing contest.
Thursday, September 2, 2010
Sweet Summer Corn Soup: INGREDIENTS:
3 years of corn - roasted
1/2 onion - sweet onion chopped
1 clove garlic - fine chop
celery salt - pinch
red chili flakes - optional
2 bay leaf
2 cups water or veg stock
1 cup butter milk
PREP: roast corn on cob glazed with 1 tsp honey, canola oil and red pepper flakes for 30 mins until bright yellow or starting to golden. Let cool then cut corn off cob - put to side. Chop onion and garlic.
COOK: Add 1tsp oil and butter to pot add in onion and garlic cook a minute or two. Add celery salt pepper and chili flakes cook another few minutes until onions are translucent. Add corn - then water/stock and bay leaf. Bring to a boil then drop the heat and let simmer about 10 mins. Remove bay leaf from the pot before blending the soup. Blend until semi smooth. Then add the buttermilk to the mixture after (off the heat of will separate). You can put the bay leaf back in and leave the soup to stay warm on a very low heat.
GARNISH: to be fancy chop parsley or cilantro on top with drizzle of chili oil & few corn nibblets. Or to be totally gluttonous some cheese shavings pecorino/spicy calabrese/even blue would be nice. Serve with zucchini muffins for a really delicious lunch.