Deliciousness-Beef Wellington v3.2
Beef Wellington with Horseradish Cream
Strawberry Spinach Salad
Creamy Caesar Salad with Garlic Croutons
Primavera Risotto
Strawberry-Orange Fools
Beef Wellington
yield: 2
ingredients
Tenderloin
4 slices ham
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 Lay puff pastry out and lay out the ham on top then 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 20-25 minutes depending on the desired temperature.
Creamy Horseradish Sauce
Ingredients
1/2 cup sour cream
1-2 Tbsp prepared horseradish, drained
2 Tbsp mayonnaise
1 tsp apple cider vinegar
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp chives, finely chopped
Instructions
In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks
Risotto Primavera
Ingredients
4 cups hot vegetable broth (or chicken broth, homemade or store-bought)
1/2 tablespoons extra-virgin olive oil
2 cloves mined garlic
1/2 medium onion (chopped)
1 cup Arborio rice (or other short-grain Italian rice)
1/4 cup dry white wine
1/2 cup diced zucchini
1/2 cup frozen peas (thawed)
1/2 cup asparagus (cut into 1-inch pieces)
1/2 cup cherry (or grape tomatoes, halved)
Salt and pepper to taste
2 Tablespoons cup chopped fresh basil
1 tablespoon unsalted butter (cut into pieces)
1/4 cup freshly grated Pecorino Romano (or Parmesan cheese, plus more for serving)
Instructions
Keep the broth warm in a small pot.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, and cook until it’s soft, 3 to 4 minutes, then add the garlic and cook additional minute then add the rice and stir to coat.
Cook until the rice grains are translucent, about 2 minutes. Add the white wine and cook until it’s absorbed.
Add a ladle full of broth or water to cover, cook until it’s absorbed, and give the rice a good stir.
Continue to add the broth and mix as the broth is absorbed until the rice is al dente, adding the zucchini, peas, tomatoes and asparagus, 1/4 teaspoon salt for the last 5 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
Stir in the basil, butter, grated cheese and serve right away.
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Creamy Caesar Salad with Garlic Croutons
yield: 2 servings
½ head trimmed Romaine lettuce, cut in 1 inch slices
2 ½ inch slices Italian bread, cut in cubes
¼ cup plus extra-virgin olive oil,
1 teaspoon parmesan cheese, grated
1/4 teaspoon anchovy paste (or 1 small filet mashed)
½ lemon, juiced
½ teaspoon garlic, minced and divided
¼ cup Mayo
¼ teaspoon Dijon mustard
Sea salt and ground black pepper
1 teaspoon fresh parsley, chopped
Small block of parmesan or Romano cheese for garnish
In a small mixing bowl, combine 1 teaspoon garlic, anchovy, lemon and Dijon. Whisk to thoroughly mix. Add Mayo and continue to mix. Taste and add salt and pepper to eliminate acidity of lemon. Set is cooler until needed.
In a small mixing bowl combine ½ teaspoon garlic and 1 tablespoon oil. Mix for 2 minutes to combine and extract garlic oils. Add bread cubes and toss quickly to evenly distribute garlic-oil min. Add parsley, fold in, and transfer croutons to a parchment lined baking sheet. Bake for 3-5 minutes until cubes are golden brown but still chewy in the center. Set aside to cool.
To assemble the salad, Toss Romaine lettuce and Caesar dressing in a mixing bowl to lightly coat, using only half of dressing to begin. Add more dressing if desired uniformly coating the lettuce. Add croutons and fold until evenly distributed. Divide salad between 2 chilled salad plates and garnish with shaved or shredded parmesan block.
Spinach Salad Recipe
INGREDIENTS
4 cups fresh spinach
¼ parmesan cheese
¼ cup toasted sliced almonds
1/2 cup Strawberries sliced
INSTRUCTIONS
Prepare the recipe for homemade poppy seed dressing.
Poppy Seed Dressing
Servings: 2 servings
1½ Tbsp balsamic vinegar
2 oz olive oil
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp mayonnaise
1/2 Tbsp honey
1/2 tsp poppy seeds
Salt and pepper
Whisk Balsamic vinegar, oil, Dijon mustard, mayo, honey, poppy seeds, salt, pepper, and minced garlic.
whisk dressing vigorously until ingredients are combined.
Strawberry-Orange Fools
Servings: 8
Ingredients
4 large navel oranges- 1 large can mandarin orange segments
1 lb. fresh strawberries, hulled and thinly sliced (about 3 cups)
2 Tbsp. (1 oz.) orange liqueur (such as Grand Marnier, optional)
6 Tbsp. granulated sugar
3 cups heavy whipping cream
1 teaspoon vanilla extract
1 box instant vanilla pudding
1 (8-oz.) pkg. crème fraîche or sour cream
4 store-bought waffle cones, roughly crushed
Honey, for topping
Directions
Cut top and bottom ends off oranges using a serrated knife. Cut off rinds, following the curve of each orange, removing all of outer white pith. Using orange membranes as guides, cut out segments, removing and discarding any seeds. Squeeze juice out of membranes into a small bowl; reserve juice for another use, and discard membranes.
Stir together orange segments, strawberries, orange liqueur (if desired), and 4 tablespoons of the sugar in a large bowl until combined. Let mixture stand, undisturbed, until strawberries begin to release their juices, about 10 minutes.
Beat cream in a large bowl with an electric mixer on high speed until soft peaks form, 1 to 2 minutes,add vanilla extract then sour cream and remaining 2 tablespoons sugar to cream mix, sprinkle instant pudding in and whip until combined. Beat mixture on high speed with an electric mixer until soft peaks form and mixture thickens slightly, 15 to 30 seconds.
Divide about one-third of the strawberry mixture among 8 (8-ounce) glasses; divide about one-third of the whipped cream mixture among glasses, spreading in an even layer over strawberry mixture. Reserve 8 larger pieces of waffle cone for garnish; sprinkle about half of remaining waffle cone pieces into each glass. Repeat layers with one-third of the strawberry mixture, one-third of the whipped cream mixture, and remaining half of the waffle cone pieces. Top with remaining strawberry mixture and whipped cream mixture. Top with 8 reserved large waffle cone pieces and a drizzle of honey. Serve immediately.
