Beef Wellington

Beef Wellington

Sun Dried Tomato Risotto

 Mediterranean Layered Salad

Sticky Toffee Pudding

Beef Wellington

  yield: 2

ingredients

Tenderloin

4 sheets prosciutto

2 garlic cloves, minced

½ t thyme

4 oz mushrooms, minced

¼ c Dijon mustard

Salt and pepper to taste

Puff pastry

Egg wash

Preheat oven 425

In a large skillet over high heat add oil.  Season steak and add to hot skillet. Sear all sides and remove from pan.  Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant.  Remove from heat and set aside.  Coat meat with mustard and wrap in prosciutto.  Lay puff pastry out and add mushroom mixture.  Then add meat and wrap puff pastry around.  Lay the wellington on a sheet tray lines with parchment paper seam side down.  Coat with egg wash and place in the oven for 13 minutes depending on the desired temperature.

Sun Dried Tomato Risotto

INGREDIENTS  

• 3 1/2 cups vegetable stock
• 2 oz sun-dried tomatoes chopped
• 1/2 cup onion finely chopped
• 1 garlic cloves minced
• 2 tablespoon vegetable oi
• 3/4 cup arborio rice
• ¼ cup dry white wine or sub more vegetable broth
• ¼ cup parmesan cheese plus more for serving
• 2 tablespoon freshly chopped herbs plus more for serving parsley and/ or basil

INSTRUCTIONS

1. In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.

2. While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.
3. Add the garlic to the onions, cook for 1 minute. Add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add the wine and cook until it evaporates, stirring as needed.
4. Add ½ cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, ½ cup at a time, stirring every 30 seconds and letting each portion be absorbed before adding the next until the rice is tender but still al dente. Between 15 and 20 minutes. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

Mediterranean Layered salad

yield: 2 servings         

Dressing:

¼ cup extra-virgin olive oil

1 teaspoon lemon juice

1 tablespoon chopped fresh parsley

½ teaspoons honey  

2 teaspoons red wine vinegar

1/2 teaspoon oregano

¼ teaspoon salt

Pinch ground black pepper  

¼ teaspoon red pepper flakes

Salad:

2 cups romaine lettuce, chopped

¼ cup garbanzo beans

¼ cup cherry tomatoes, halved  

¼ medium cucumber, ¼ inch diced   

¼ cup marinated artichoke hearts, drained and quartered

2 thin slices medium red onion  

¼ cup pitted Kalamata olives, coarsely chopped  

2 tablespoons feta cheese, crumbled

  In a small mixing bowl, combine lemon juice, red wine vinegar, oregano honey, red pepper flakes and parsley. Whisk to combine. Drizzle olive oil into bowl as slowly as possible while whisking vigorously. If oil begins to pool, stop pouring and whisk until emulsified and continue pouring remaining oil. Taste and season with salt and pepper

  Divide lettuce between two chilled salad plates. Divide hummus, spooning over greens. Arrange tomato halves in a single layer on hummus, then a layer of cucumber. Sprinkle olives over cucumber and then a layer of artichoke quarters. Arrange onion slices over artichoke hearts.

  Drizzle with lemon dressing and garnish with crumbled feta cheese. Serve immediately.

Sticky Toffee Pudding

Cake:

 7 oz medjool dates (approximately 7-10 dates)

 ¾ cup boiling water

 1 teaspoon baking soda

 5 tablespoons unsalted butter, softened

 2 tablespoons unsulphured molasses

 ⅓ cup brown sugar, packed

 2 large eggs*, at room temperature

 1 teaspoon pure vanilla extract

 1 ¼ cups all purpose flour

 1 teaspoon baking powder

 ¼ teaspoon salt

Toffee sauce:

½ cup unsalted butter

 ¾ cup heavy cream

 ¾ cup brown sugar, packed

 2 teaspoons unsulphured molasses (teaspoons, not tablespoons)

 pinch salt

½ teaspoon pure vanilla extract

Instructions

Cake:

1. Preheat oven to 350°F.
2. Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.
3. Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
4. In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
5. After the dates have soaked for 20 minutes, mash or puree the datesalong with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don’t have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
6. Grease ramekins** or a 12-count muffin tin (see note for an 8×8 pan). Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.

Toffee sauce:

1. In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.

Assembly and serving:

1. While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
2. Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
3. Serve the cakewarm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.