Beef of Filet

I adapted this recipe from Ina Garten's Back to Basics episode last week.. and boy did it look good. This is my version of her Filet of Beef sandwich. There were actually a few things that I changed. For starters, I used round roast. I'm just starting out this cooking deal, and I didnt know there was a difference between a filet of beef and round roast.. and to my surprise, lol, there is!!! Its a lot tougher then the filet. According to what I have read, the filet is really tender and basically melts in your mouth. Knowing is half the battle. Next time it will be perfect, but anways back to what I changed. Ina Garten used a truffle butter, so I had to hunt down this sacred truffle butter. (Which at the end, I could have done with out.) Also she used Arugula, and I dont particularly like arugula, so I opted for spinach. I added a little bit of olive oil and a hint of vinegar on the spinach and closed him up and divided it in to sections. Lets just say that my hunnie was a very big fan of this meal I have prepared.This is definately one for the books...and the best part of it all, the ingredients are minimal. So here's the recipe, taken from Foodnetwork.com. I hope you all enjoy.

Beef of Filet

1 whole filet of beef (4-5 pounds), trimmed and tied ( dont make the same mistake i made)

2 Tablespoons unsalted butter at room temperature ( so you can spread with your fingers)

1 Tablespoon kosher salt

1 Tablespoon coarsely ground black pepper

Preheat oven to 500°F

Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for 22 minutes for rare, 25 minutes for medium rare and 30 minutes for medium well.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove strings and slice the filet thinly.

I used fresh French bread for the sandwich, but you could use what ever you have on hand or your favortie kind. Spread a thin layer of chocloate truffle butter on the bottom half of the bread. Layer the filet slices and top with arugula or spinach. (Next time I think I will try it with arugula. I think the bitterness of the leaves and the filet with truffles might give it a crisp taste.) Enjoy!

Apple Taretlettes

Warm apples with cinnamon and sugar remind me of cool, dreary days when all you wanna do is stay in bed, curled up with a good book and a steaming cup of hot chocolate. Those are the days I long for. Spring is right around the corner, and as the beautiful colors of spring flowers begin to bloom and give color to our lives, I don't lose hope for another cold front to breeze on by. This apple tartelette was so good and simple to make.

Apple Tartelettes

Apple Filling

Flaky sweet pastry dough ( see below for recipe )

4 Golden Delicious or Gala Apples

4 Tbsp unsalted butter

1/4 cup granulated sugar

1 egg, beaten

1 Tbsp light brown sugar

1/2 tsp cinnamon

Pastry Dough

1 1/4 cups all-purpose flour

7 Tbsp unsalted butter, chilled, cut into small squares

2 tsp sugar

1/4 tsp salt

3 Tbsp ice water

To make pastry dough:

• Place the flour, sugar and salt in the food processor. Pulse to combine. 
• Add the butter squares and pulse until the mixture resembles course crumbs.
• Add the water and slowly pulse until the pastry mixture begins to hold together.
• Form a flat square and wrap in plastic and refrigerate for at least an hour

• Preheat oven to 425 degrees
• Divide the dough into four equal parts. Roll each portion into a 6x6 square. Place on a baking sheet lined with parchment paper and refrigerate until ready to bake.
• Peel and core the apples, then cut into thin strips 
• Heat the butter until hot ( not bubbly ) in a large frying pan

• Add apples and sugar to butter. Saute apples until lightly golden brown and they begin to caramelize.
• Remove pastry dough  from refrigerator, and spoon the apples into the center of the pastry squares.
• Fold up the ends of the dough and pinch the corners forming about a one inch border.

• Brush the border of the dough with beaten egg.
• Bake in the center of the over until golden around the edges, about 20-25 minutes.
• Combine brown sugar and cinnamon.

• Sprinkle with brown sugar and cinnamon and serve. I can only imagine this with a scoop of vanilla bean ice cream it would be even yummier..

Valentine's Dinner

I know alot of people like to go out to dinner on special holidays, but is it really worth it? There's always a long wait, the service is sub-par, and the menu... lets not even go there. After going out once or twice on a lovey-dovey holiday, whether it be Mother's day, Valentine's day or even father's day (which I think is overlooked), I have decided to stay home an make dinner for the one I love. This year, my hunnie and I are out of town, but that doesn't discourage me. I've got an entire meal planned out for us. I got this recipe from a Food Network magazine. The article is called "Surf & Turf for Two".... Without an oven, I made do with what I had. This is how it turned out..

And it was pretty tasty. Shrimp wrapped in pancetta, Green beans cooked with onions and pancetta, mashed potatoes, and of course, beef tenderloin, topped with an herbed oil.

This beef tenderloin was my favorite. I mean, c'mon, it looks delish!!! 

Dinner was a success. My man loved it. And best of all is that he didn't even notice that it was missing any thing. So, Here's the original recipe for those of you that wanna stay in this year and make it special.

Surf & Turf for Two

Ingredients

For the Herb Oil:

• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper

For the Surf and Turf:

• 6 jumbo shrimp, peeled and deveined (tails intact)
• 2 tablespoons extra-virgin olive oil
• Juice of 1/2 lemon
• 2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs
• Freshly ground pepper
• 6 slices pancetta (about 2 ounces)
• 1 10-ounce piece beef tenderloin, trimmed
• Sea salt
• 8 asparagus spears
• 1 tablespoon unsalted butter

Directions

Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)

Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta.

Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt.

Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.

Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes.

Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.

Candied Lemon Wheels

I found this recipe on Biscuitsandsuch.com and it looked so good.

So I though I would give it a try. It can be a topper to any dessert. 

Best of all, you can keep the syrup you used to make this and use it as

a lemon flavored simple syrup. Can be added to drinks, food, etc. 

Candied Lemon Wheels

1 lemon

1 cup granulated sugar

1 cup water

Bring the water and sugar to a gentle boil.

Cut the lemon into paper thin wheels.

Once sugar is completely dissolved, drop in the lemon wheels and let simmer about 15-20 mins, or until the lemons are translucent.

Remove lemon wheels from simple syrup and let rest on a flat plate or surface until hardened.

Apple Cinnamon Pancakes

This is the first time I have ever made pancakes from scratch.. They were crazy easy! A little bit of this and a bit of that and viola! yummy pancakes. I added apples and cinnamon to give it a little more flavor and it was worth it. They are Delish! Or should I say "were"?!? 

Apple Cinnamon Pancakes

1 cup plain flour ( I'm pretty sure you can use wheat flour and it might even taste better)

1 tbsp granulated sugar

3 tsp baking powder

1/2 tsp salt

1 egg

1/4 cup vegetable oil

1 cup milk

1 small apple, chopped into small cubes

2 tsp cinnamon powder

Maple syrup

1. Combine all of your dry ingredients in a medium mixing bowl, and then add all of your wet ingredients. 
2. Whisk batter until smooth.
3. Add in the cinnamon powder and apples
4. Then, with a ladle, pour the batter onto an oiled frying pan on medium-low setting or number 4.( If you have a non-stick skillet, its better for making pancakes.)
5. Once the pancake batter begins to bubble around the edge and in the center, its time to flip.
6. Give it about 2-3 minutes on each side. 
7. Top with a few pieces of fresh apples and maple syrup

Greek Food Festival

Greek Food Festival

I have never been to one, but there's always a first time for everything.

My Hunnie bun and I enjoying the food, music and company.

Mom and Pops

Mmmm. My cheese is being fried. 

Saganaki

Saganaki & Loukaniko (sauted sausage and lemon)

served with pita. And a ice cold Greek beer?

Mythos.

Breakfast Incognito

Here's another yummy breakfast meal... and its light.

I was going to make my self an omelette this morning and this is what my hubby wanted. 

When I took one look at it, I fell... and I fell hard. 

It just looked so good.. except, I made myself one and it looked nothing like this

delicious sandwich. Still, it was REALLY good.

Mmmm.. Yummy...

Egg In A Hole

Egg In A Hole

Ingredients: 

• Green Bell Pepper ( or your favorite)
• Eggs
• Cheese
• Salt & Pepper
• Bacon ( I used turkey bacon in this recipe)
• Rustic bread ( all I had on hand was French baguette)

Directions:

• Cut green pepper into rounds of 1/4 inch thick. 
• Cook green pepper for a few minutes on both sides in a non-stick skillet
• Crack an egg right in the center of the green pepper
• Cook to your liking. I like for the yolk to be cooked almost through.
• Remove from heat
• Pinch of salt & pepper
• Top off with cheese.

Let's Talk About Breakfast

Breakfast is my absolute favorite time of day & I could eat breakfast at any time of the day. Yum!

Bacon Cupped Eggs

These are pretty simple to make and oh so delicious. 

The secret is a cupcake pan. 

• Eggs
• Bacon
• Bread
• Cheese (optional)

First cut out little rounds of bread that fit snug at the bottom of the cupcake pan.

Then line with a slice of your favorite bacon

Cook bacon about half way though, about 5-10 mins, at 350°F

Remove from oven, and crack an egg in the middle, top with cheese, a pinch of salt and pepper and return to oven for an additional 10 mins or cooked to your preference.

and voila! your breakfast awaits you.

Roasted Veggie Quiche

I made this appetizer dish for my Book Club holiday party. Its made with this seasons veggies. Butternut squash, pumpkin, potatoes and onions. Topped with a roasted red bell pepper,  parsley and, my personal favorite, Gruyère cheese.
This was fairly simple.. although the phyllo dough was a little tough for me to work with. It was my first time ever working with it. Those of you who have worked with Phyllo dough already know the struggles of getting the swing of it. I don't get discouraged easily though, so this is definitely a recipe I will conquer.

Ingredients:

• 12 sheets of Phyllo Dough, thawed
• 1 large yellow onion, quartered
• 1 butternut squash, cut into cubes
• 1 small red pepper, sliced into thin strips
• 1 tablespoon olive oil
• 4 tablespoons butter, melted
• 2 large eggs
• 4 1/2 ounces cream (I prefer heavy cream)
• 4 ounces of Gruyere cheese or your personal favorite
• Parsley (optional)

Directions:

•  Preheat oven 400°F/200°C
• Cut all vegetables into similar sizes for even cooking time.
• Arrange all the veggies into a baking tray and drizzle with olive oil
• Roast in the oven for about 25-30 mins until slightly charred, turning the vegetables once or twice.
• Set aside until slightly cool and separate onion layers
• While your veggies cool off, separate your sheets of phyllo dough
• Lay one sheet of the phyllo dough flat and brush with butter and line another sheet on top 
• Continue to layer the phyllo dough with a light brush of butter in between sheets until you have about 3 or 4 sheets stacked. 
• Then with a pizza cutter or a sharp paring knife cut the sheets into three long pieces and then cut those into three again, creating little squares (adjust according to pan size)
• Carefully place each square into the cupcake pan creating a little cup.
• Reduce oven temperature to 350°F/180°C
• In a medium bowl whisk the eggs and milk, stir in the Gruyère cheese and season with a pinch of salt and pepper to taste. (You can also add in a few of your favorite herbs to make it your own)
• Spread the veggies over the bottom of the cups and pour the egg mixture over, filling about 3/4 of the way (adjust vegetable size to fit your pan size) 
• Top with a slice of red pepper, a pinch of parsley and cheese
• Bake for approx 10-15 minutes.
• This can be served hot or cold.

I hope you enjoy this yummy appetizer. It seems to always be a crowd pleaser.

Gingered Pumpkin Bisque

This bisque is absolutely delicious, simple and worth your time. It is one of the best tasting soups I have come across. The flavor of savory pumpkin and the spice of ginger root compliment one another so well. 

I made this recipe for Thanksgiving dinner and it went over so well, that I think this one is a keeper for the books. This soup took me about 25 minutes start to finish. 

Gingered Pumpkin Bisque

Ingredients

• 1/3 cup chopped shallots
• 1/4 cup chopped onion
• 1 teaspoon minced fresh gingerroot
• 1 tablespoon canola oil
• 2 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 1/3 cup apple cider or juice
• 3/4 cup plus 2 tablespoons canned pumpkin
• 2 tablespoons plus 1-1/2 teaspoons maple syrup
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon pepper
• Dash ground cloves
• 1/2 cup heavy whipping cream or half-and-half cream
• 1/4 teaspoon vanilla extract
• Additional heavy whipping cream, optional
• Fresh thyme sprigs, optional

Directions

• In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.
• In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs. Yield: 4 servings.

Nutritional Facts: 1/2 cup (calculated without additional cream) equals 229 calories, 15 g fat (7 g saturated fat), 43 mg cholesterol, 463 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g protein

(Recipe Adapted from Taste of Home's Holiday & Celebrations Cookbook Annual 2008)