tournedos of beef

This dish seems to be a favorite of a Betty Neels hero -- appears in many of her novels.

Tournedos

Ingredients

Croutons:
4 slices, country-style bread
Olive oil
Salt and pepper

Directions

Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.

Tournedos and Sauce:

2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter

Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.

Source: http://foodnetwork.com/

Scalloped potatoes

Servings: 6


4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 cup grated sharp cheddar cheese

1/2 cup grated cheese, to sprinkle on top

paprika

Method

1 In a small sauce pan, melt butter and blend in flour.


2 Let sit for a minute.

3 Add all of cold milk, stirring with a whisk.

4 Season with salt and cayenne.

5 Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

6 Reduce heat and stir in cheese.

7 Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

8 Pour half of cheese sauce over potatoes.

9 Repeat with second layer of potatoes and cheese sauce.

10 Sprinkle the remaining cheese on top.

11 Top with some paprika for color.

12 Bake uncovered for about 1 hour at 350F.

Source: http://www.food.com/recipe/scalloped-potatoes-85629


grilled asparagus

french bread

scoring nil

french bread2 -scoring not right yikes!

still workin' on the pockets. :(

better now.

:)

pears poached in white wine stuffed with marrons glaces

Poached, stuffed pears

2 - 2 1/2 cups Moscato, or any sweet white wine
1/2 cup water (optional)
1 cup sugar
1/2 stick cinnamon
4 cloves
4 Bosc pears
1/2 a lemon, sliced, seeded
12 candied chestnuts

Directions

In a large saucepan combine the wine, water, sugar, lemon slices. cinnamon and cloves over medium-high heat and bring to a boil, stirring until the sugar is dissolved. While the poaching liquid is heating, peel the pears, leaving the stem intact. Rub the pears with lemon juice as you are working with them to keep them from discoloring. When the poaching liquid has come to a boil, add the pears and simmer until tender, about 30- 35minutes, depending on the ripeness of the pears.

When the pears are tender, use a slotted spoon to carefully remove them from the poaching liquid and transfer to a plate and allow to cool. Return the poaching liquid to a boil and cook until liquid has reduced to a syrup, about 15 minutes. Strain the syrup and transfer syrup to a bowl. Discard solids. Set syrup aside until cooled to room temperature.

When they have cooled, use a melon baller to carefully remove the inner core of the pears, working from the bottom of the pears, so that no seeds or rough matter remains. I used an apple corer and the handle of a teaspoon to do this. Pat pears dry.


Adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/gorgonzola-stuffed-pears-with-sauternes-drizzle-recipe/index.html

Stuff the pears with the candied chestnuts. Serve with the poaching syrup and brandy-flavored cream.
Recipes below:


Candied chestnuts/ marrons glaces

I used cooked, peeled chestnuts (from amazon.com). If using fresh chestnuts,

Use only large perfect chestnuts.

Select 12, and carefully remove both outer shell and inner skin, leaving the chestnuts whole and undamaged.
Boil them in water until they are just tender.
Make a syrup by stirring 4 oz. of sugar into 2 tablespoonfuls of water and simmering until it thickens; when it clings to the fingers (moistened) in ribbon-like strands add the chestnuts.
Boil for 1 minute.
Then drain the chestnuts, and keep them hot.Now boil the syrup up again till it returns to the same brittle state: then add the chestnuts for the second time.Repeat boiling and drain the chestnuts.
Repeat this procedure 5 or 6 times, until all the syrup is used up.
Do not neglect to drain the chestnuts after each dipping.

Source: http://www.ifood.tv/recipe/marrons_glaces/

stuffed pear

brandy-flavored cream

1 cup heavy whipping cream
3 tbsp icing sugar
3 tbsp brandy

Whip sugar and cream till soft peaks form. Fold in the brandy.

Source: http://www.food.com/recipe/simple-brandy-cream-144827#ixzz1FeG1upm9