Wine-Poached Tenderloin with Parmesan Polenta

May 16, 2012 by jennifer

Ingredients:

• 1 cup low-sodium chicken broth/stock200 ml red wine (I used a Spanish red…yum)3 cloves of garlic, peeled and kept whole1 small bunch fresh thyme6 whole peppercornssea salt and freshly ground black pepper2 7 ounce tenderloin steaks1 ½ tablespoons butterserve with: parmesan polenta

Directions:

1. Take a sauce pan that the steaks will fit into snugly later, and add chicken stock, wine, garlic, bunch of thyme, peppercorns and a pinch of salt. Bring this to a boil and then lower the heat to a gentle simmer.

2. Leave for about 10 – 15 minutes in order for wine and stock to absorb garlic, thyme and peppercorn flavours.

3. Place steaks side by side into the simmering wine and stock, making sure they are covered well by the liquid (add water if not necessary). As soon as they are in the pan, it generally takes 6 minutes to cook rare, 8 minutes for medium and 10 for medium well-done. Depending on the thickness of the steak and how cold they were when you put them in, there’s always a bit of leeway on the timing, so the best thing to do is give them a little pinch to check how soft they are in the middle. Cover.

4. When cooked to your liking, remove them to a warm plate, cover and leave them to rest for a couple of minutes while you make a light sauce and plate the polenta.

5. To make the sauce: remove thyme and pepper corns and discard. Mash garlic to a paste and add back to the stock and wine. Bring this to a fast boil and allow to boil for a couple of minutes. Remove from heat, season to taste and add the butter. Shake the pan lightly so the melted butter dissolves into the wine — this will make a shiny, slightly thickened sauce. Do not reboil as it will curdle. Place steak on top of plated polenta and top with sauce.

Polenta
Bring 2 cups of water with a pinch of salt to boil. Slowly whisk in ½ cup polenta and lower heat to low simmer. Cook, stirring constantly for about 25 – 35 minutes, until cooked through and thick (like porridge). Add ½ cup grated parmesan, salt and pepper to taste and fresh chopped parsley. Cover and keep warm until steak is ready to serve.

After-Thoughts:

This recipe needed little or no adjustments — it was great, and extremely simple to make…orignally Jamie Oliver called for it to be served with mashed celeriac, but I thought polenta would be delicious as a side dish…and it was!

Recipe Origin:

From Jamie’s Kitchen

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Devilled Eggs (an Egg-Stravaganza)

May 16, 2012 by jennifer

What better way to begin a summer barbeque than a platter of chilled, delicious deviled eggs? Having a variety of tastes is a great way to please everyone without having to spend the whole day in the kitchen making a multitude of different dishes.

Ingredients:

• 18 hard-boiled eggs (makes 36 deviled eggs)Coarse salt and freshly ground black pepper Lemon-Pepper Deviled Eggs:2 ½ tablespoons prepared mayonnaisejuice of a half a lemon1/8 teaspoon lemon zest, minced½ teaspoon lemon pepperlemon zest curls and lemon pepper for garnish Fresh Herb Deviled Eggs:3 tablespoons prepared mayonnaise¼ cup chopped fresh flat-leaf parsley1/8 cup chopped fresh chives, plus more for garnish¼ teaspoon chopped fresh dill¼ teaspoon chopped fresh thyme1/8 teaspoon chpped fresh sage1/8 teaspoon chopped fresh basil Spicy Roasted Red Pepper Deviled Eggs:1 tablespoons prepared mayonnaise½ of a roasted red pepper, pureed¼ teaspoon cayenne¼ teaspoon chili powderdash dried red chilisslices of fresh red chili for garnish

Directions:

1. Peel hard-boiled eggs and cut them in half, lengthwise. Remove yolks and put 6 yolks in each of three bowls. Set whites on plate and sit aside. Mash yolks with a fork.

2. Add mayonaise and other ingredients to each bowl separately and stir to combine. Either spoon fillings into eggs or pipe with an icing bag and tip. Garnish with complementary garnishes. Chill in fridge until ready to serve.

Hard-Boiled Eggs:
1. Lay the eggs in the pan and add cold water, making sure it covers the eggs by about an inch. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.

2. Transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds – this expands the shell from the
egg. Remove eggs, and place back into the ice water.

*Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

* The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.

After-Thoughts:

· The lemon-pepper and fresh herb eggs were my favourite – the spicy roasted red pepper were good, but the taste took just a bit of getting used to.

Recipe Origin:

based on a Martha Stewart Recipe
* egg boiling instructions care of my mom and Julia Child

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S’mores

May 16, 2012 by jennifer

These are the perfect dessert on a summer evening after having steak and corn on the barbeque. These are easy to make and don’t involve setting your siblings’ hair on fire with flaming marshmallows hanging off the end of a stick…although that is really a right of passage.

Ingredients:

• Marshmallows:
  1 ¼ cups water, divided2 tablespoons unflavored powdered gelatin4 tablespoons icing sugar, divided2 cups granulated sugar12 tablespoons white corn syrup, dividedGraham Crackers:
  ½ cup all-purpose flour1 ¾ cups whole-wheat flour½ cup packed brown sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt¼ teaspoon ground cinnamon½ cup cold butter, cut into ½ inch cubes2 tablespoons honey2 tablespoon molasses¼ cup cold water (or more, depending on heat/humidity)1 teaspoon vanilla extractS’mores:
  marshmallows (one for each dessert)graham crackers (one for each dessert)4 ounces semi- or bitter-sweet chocolate (or more, depending on how many desserts you are serving)

Directions:

marshmallows:

1. Place ½ cup the water in a small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.

2. Line 3 L glass baking dish with plastic wrap, leaving overhang. Sprinkle 2 tablespoons powdered sugar over plastic wrap.

3. Combine remaining ¾ cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan with a candy thermometer attached to the pan. Stir over medium heat until sugar dissolves. Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). Stir in remaining 6 tablespoons corn syrup and vanilla.

4. Transfer sugar mixture to a Kitchen Aid mixer with paddle attachment and add gelatin mixture. Beat on low speed until mixture turns opaque, about 5 minutes. Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. Pour into prepared dish and spread evenly with an off-set spatula. Dust with 2 tablespoons powdered sugar. Let stand at room temperature at least 8 hours to set (marshmallow will be soft). Cover and refrigerate. (Can be made 2 days ahead.).

graham crackers:

1. In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds. Add the honey, molasses, water, and vanilla. Mix until the dough starts to come together, another 30 seconds. Scrape dough out of the mixer.

2. Roll the dough 1/8-inch thick – this is easiest done on parchment paper to keep it from sticking to the counter. Chill for at least 1 hour, until firm.

3. Preheat oven to 350F. Remove dough from the fridge. With a sharp knife or pizza cutter, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a toothpick, prick several holes in each cracker.
Bake for 12 – 15 minutes, until lightly browned at the edges. Remove from the oven and allow to cool on the pan.

S’mores:

1. In top of double boiler, melt chocolate. Set aside, but keep warm on stove.

2. Place one graham cracker on plate. Cut marshmallow (with a heated knife) into 2-inch squares and place one on top of each cracker.

3. With a brûlée torch caramelize the top and sides of the marshmallow and top with melted chocolate.

After-Thoughts:

This recipe a concoction of a few recipes – from Bon Appétit and Gale Gand by way of Nicole of Baking Sheet, who made these graham crackers for SHF #7.

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Sun Dried Tomato and Pesto Terrine/Torta/Pate

May 16, 2012 by jennifer

This appetizer always garners tons of complements whenever I serve it. I try to make a few small ones (in ramekins) every few months and keep them in the freezer for unexpected guests and dinner parties.

Ingredients:

• 4 cloves of garlic1 ½ cups (packed) fresh spinach leaves¼ cup pecans 2 tablespoons extra-virgin olive oil1 teaspoon fresh lemon juice2 2/3 cups cream cheese, room temperature (about 21 ounces)¼ cup freshly grated Parmesan cheese1 1/3 cups drained oil-packed sun-dried tomatoes1/3 cup tomato paste¾ cup chevre, room temperaturesalt and pepper, to tastefinely crushed red chili flakes, to tasteFresh basil sprigsToasted pine nutsBaguette slices, toasted

Directions:

1. Finely chop garlic in processor. Add spinach, ¼ cup pecans, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Using on/off turns, process just until blended. Transfer to a bowl.

2. Coarsely chop sun dried tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.

3. Using electric mixer, beat 2 cups cream cheese, and chevre in large bowl until fluffy. Season with salt, pepper and red chili flakes (as much or as little as you like — I added ¼ teaspoon).

4. Spray 6-cup cheesecake pan with removeable bottom with nonstick spray. Cut parchment paper to fit the bottom and sides (one circle for the bottom and a rectangle to line the side). Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish – I found it easiest to use a pastry bag and then freeze for a few minutes and smooth with a warmed palette knife – repeat this step with each layer). Top with half of tomato mixture, then ½ cup cream cheese-chevre mixture, then half of pesto mixture. Repeat layering with ½ cup cream cheese-chevre mixture, remaining tomato mixture, ½ cup cream cheese-chevre mixture and remaining pesto. Top with remaining cream cheese-chevre mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated or will freeze for up to a few weeks.)

5. Invert onto platter. Peel off plastic. Bring to room temperature if frozen or chilled. Garnish with basil sprigs, sun dried tomatoes and toasted pine nuts. Serve with baguette slices.

After-Thoughts:

* recipe adapted from Bon Appétit – december, 1999

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