Weekly Cooking (and related issues) Thread

[Jamestown1630]

I've had a recipe for a long time that I've hesitated to post. It's something that I enjoyed at a friend's home many years ago, and for which I only have very sketchy instructions. I've made it myself once, a long time ago, when my friend's verbal directions were still fresh in my mind - but I'm thinking that the great FR cooks can figure it out - and Good Luck to you :-)

I believe that this recipe originally came from a magazine, back in the 1980s, but I don't know which one. It's a twist on Beef Wellington, involving an expensive cut of meat and a LOT of work - but very 'worth it' for an exceptionally special occasion. It was called:

Australian Fillet

2-1/2 lb. Fillet of Beef (tenderloin), trimmed

8 oz. Mushrooms, finely chopped

4 to 6 oz. Butter

11 slices Cooked Ham or Bacon (Canadian Bacon)

1 Egg Yolk

1 Onion, finely chopped

1 clove Garlic, crushed

Brandy (!)

Softened Butter

Bearnaise Sauce

and:

PUFF PASTRY (the recipe actually says 'make 1 lb. of Puff Pastry in the usual way, using plain flour' - and knowing my friend, she probably did that! But you can buy Puff Pastry ready-made now :-)

Directions:

Saute the mushrooms and onions, seasoned to taste in a little butter, and reserve.

Season the fillet with Garlic, or rub the pan with it for a milder flavor. Brush the fillet with Brandy, and slice into 12 equal parts, without completely separating the slices.

Place a thin slice of ham or bacon, cut to fit, between each slice, and spread with one-half of the sauteed Mushroom-Onion mixture. (I believe in this recipe that the half of the mushroom mixture was spread between the slices.)

Reform the fillet, using metal skewers, and roast in a moderate oven for 15 to 20 minutes, or until about half-cooked.

Allow filet to cool slightly, and remove the skewers, and any fat. Spread with softened butter, season to taste with salt and freshly ground black pepper, and spread thinly with the remaining mushroom-onion mixture.

Roll out the Puff Pastry to a thin sheet, and wrap the fillet in it, securing neatly. Brush the pastry with cold water, and bake in a hot oven for 12 to 15 minutes.

Brush the pastry with the lightly-beaten egg yolk, and continue baking until the crust is browned. Serve on a heated plate with Bearnaise Sauce.

Bearnaise Sauce

1/4 C. Tarragon Vinegar

1/2 C. Water

4 oz. Butter

6 to 8 Shallots, finely chopped

2 egg yolks

Salt, Pepper, and a little Lemon Juice

Chopped Chervil and Tarragon (I'm assuming 'fresh')

Boil the shallots in the vinegar and water until liquid is reduced by 2/3. Place the shallot/vinegar mixture in top of a double boiler (or other 'bain marie' setup) and stir in the well-beaten egg yolks. Add the butter in small pieces, stirring steadily as the sauce thickens. Season to taste, and gradually stir in the Lemon Juice. Sieve the sauce (!) add a little chopped Chervil and Tarragon, and SERVE (after you've taken your tranquilizer, of course!)

Here are some links that include pretty ways to do the crust; recipes for the more classic Beef Wellington; and last is an excellent video showing how to assemble the classic dish that includes the traditional pate and inner lining of crepes (the video is about 6 minutes long):

http://www.womanandhome.com/recipes/533320/beef-wellington-recipe

http://www.foodtolove.com.au/recipes/beef-wellington-14786

http://www.finecooking.com/videos/how-to-make-classic-beef-wellington.aspx

-JT

[Jamestown1630]

LOL! We see kits for those chocolate covered bananas at the local ethnic store - I’ve always wanted to try them, but I might replace the chocolate :-)

-JT

[Liz]

Don/t fuss. Grilled or steamed fish, grilled chicken or steamed veggies
become 5-star dishes garnished w/ this delightful gingery sauce.

Ginger-Infused Oil
Heat 1/4 Olive Oil, 1/2 tea sesame oil, 2 tb gingerroot
cut into matchsticks just til they begin to sizzle.
Liftout ginger matchsticks; reserve ginger oil.

FINAL Sprinkle the fish, chicken or veggies with chp
cilantro, green onion slices, sesame seeds.

SERVE Drizzled w/ heated Ginger Oil;
spoon ginger matchsticks over dish.

[miss marmelstein]

Nice. I'm thinking of serving perfectly steamed broccoli (fingers crossed!) as a side for Easter on a large white Portuguese platter. I thought the vibrant green against the white would look amazing and springlike. But with this oil, it may send it to another realm.

[Liz]

I believe this is a Nigella recipe....or one she would like.
Savory w/ hint of sweetness....similar to her recipes.

Mandarin Beef and Broccoli
SAUCE Drain 11 oz can mandarin oranges. To reserved orange syrup, add 1/2 cup teriyaki sauce, 1/2 cup Light OR Dark Corn Syrup, 2 tb Corn Starch, 1/2 tsp Crushed Red Pepper; set aside.

BEEF Heat 2 tb oil on med-high. Add 3 cups broccoli florets; stir fry/tender crisp 3 min. Add tb oil, half of 1-1/2 lb beef sirloin OR flank steak, thinly sliced; stir fry just til browned. Repeat w/ rest beef. Remove to plate.

ASSEMBLY Add sauce mixture and cooked broccoli to skillet; heat to boiling. Stir in beef, oranges; heat through.

SERVE over hot cooked rice.

[Liz]

Presentation sounds outstanding.....adding the ginger
oil might be just the thing to take it over the top.

[miss marmelstein]

I have a nice piece of ginger in my fridge. I’m going to try it tonight! Thanks, as always, Miz Liz.

[Liz]

Glad to share, sis.

[leaning conservative]

Got a bunch of flank steak on sale & froze it after I cut it up. I’m going to try this! Yum........

[leaning conservative]

Ditch the chocolate & just melt semi sweet chips w/ a tsp. of vegetable oil or shortening. Bananas in chocolate......gross!

[Liz]

Mmmmmmm....flank steak has the yummy beefy flavor that/s perfect for this recipe.

I always try not to overcook it....gets tough easily, as you well know.

[Liz]

This is Ree/s recipe. Light and crispy caramel popcorn, salty, crunchy
cocktail peanuts, white chocolate, milk chocolate MnM’s, sprinkles.
- whatever you like; must cook caramel a solid 5 min; past softball stage
for crispy not gooey popcorn, Ree says.

CANDIED EASTER POPCORN

CARAMEL In popcorn pot, cook/melt/bubble cup butter, 2 c br/sugar, tsp salt, 1/2 c corn syrup on med 5-6 min. Offheat, add combined 2 tsp vanilla/tsp b/soda; stir well. Immediatley pour onto 12-14 cups popcorn and cup roasted salted peanuts which are spread on parchmented sheet pan. Stir well w/ heatproof spatula. Bake 250 deg 50-60 min; stir every 20 min.

FINAL Remove to counter; immediately sprinkle w/ M&M's. Drizzle w/ melted white/choc. While chocolate is soft, sprinkle with pastel Easter sprinkles.

NOTE: might add mini marshmmallows in the shape of pastel Easter bunnies (in stores now).

[leaning conservative]

Normally I would salivate over that, BUT.....yesterday at school I ate so much popcorn (including a whole bag of microwave caramel corn) that I still feel gaggy today. What was I thinking???? ; )

[Liz]

By the time Easter comes, you/ll be looking at the recipe and running out to get the ing. LOL.

[Liz]

I love this recipe from a famous brew pub. Has some
nice cheffy tricks, a fabulous sauce and rich potatoes.

BLACKENED NY STRIP STEAK / Jack Daniels Gorgonzola Sauce
STRIP STEAK Rub w/ olive oil; sprinkle w/ 2 tb blackened spice. Sear
2 min per side in heated pan. Finish in oven to fave degree of doneness.

SAUCE Reduce by half 2 oz ea Jack Daniels and water. Add qt h/cream;
reduce to coat back of spoon; add 9 oz Gorgonzola; melt into sauce.
Add s/p, 2 tb thyme.

POTATOES mash together cooked 5 lbs Yukon Gold, 4 oz ea
cold butter, sour cream, 8 oz white cheddar, 4 oz h/cream. S/p.

[ptsal]

Pumpernickel bread....
looking for recipes and hints on the technique

....thanks for the suggestions....

[Jamestown1630]

Miss M., I was in the supermarket today and saw both beef and calf liver; but it was in the freezer section. Maybe your store has it there?

-JT

[miss marmelstein]

Hi, JT! I have found that my local Shop Rite carries it. Fresh. Neither Acme nor Stop ‘n Shop carries it, though. It looks like none of these stores sell frozen meat aside from chicken and the occasional turkey and duck.

Thanks for the update!

[miss marmelstein]

Nigella today had a recipe on facebook for a salted-caramel martini. The butterscotch liquor was under ten bucks at my local discount supermarket so I snatched it up.

This Mandarin Beef recipe looks excellent.

[Liz]

Salted caramel martini......yummy.....sounds like we all died and went to heaven.

The Mandarin Beef is so easy-—one reason why I like it....but it tastes 5-star. You can add a bit more red pepper flakes for heat. Sometimes I add 1-2 shakes Tabasco to kick up the flavor.

[Liz]

I looked around and found Nigella's version of Mandarin Beef---actually
a salad found in her very first book---HOW TO EAT---the book that made
her famous.

CAMBODIAN HOT AND SOUR BEEF SALAD / serves 2

METHOD Griddle 8 oz steak rare; tightly seal in foil parcel; leave a few
minutes (make dressing). Cut steak into very thin slices across grain.

ASSEMBLY Set steak on lettuce-covered plate. Pour dressing over;
scatter with rough-chp mint or coriander/cilantro.

DRESSING mix 2 tb ea Thai fish sauce, lime juice, tea sugar, chopped red chilli, sliced scallion.