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By mlb, on February 15th, 2011%
This was an easy and delicious Valentine’s Day dinner. I made the herb butter the day before (as well as grinding up the dried porcinis then) and the rest jwa and I made together last night. Teamwork!
I was surprised at how much I loved the kale. I’ve always cooked kale but this was a great way to eat it raw. I plan on making this salad a lot more this Winter.
And the beef. What is there to say about filet mignon with a nice, herbed pat of butter on top? Besides, “mmmmmmmmmmmmmm…” And of course, “Thank you cow, you were delicious!”
Porcini-Crusted Filet Mignon with Fresh Herb Butter
Adapted from Bon Appétit Magazine
3 tbsp butter
1 tbsp chopped fresh chives
1/2 tbsp chopped fresh tarragon
1 small garlic clove, pressed
about half of a .5 oz package dried porcini mushrooms
2 1-inch-ish-thick filet mignon steaks
1 tbsp olive oil
Kosher salt & freshly . . . → Read More: Be My Valentine: Porcini-Crusted Filet Mignon with Fresh Herb Butter
By mlb, on November 23rd, 2010%
This year, I am trying to not overdo it. No, really! I’m not. I’m seriously restraining myself here. When there are two people for a Thanksgiving feast, you do not need a creamy baked dish. Or a third vegetable side. Or a ton of appetizers…Or two pies.
This is what you need:
Gougeres for an appetizer. I have some leftover from FFwD#1 in the freezer!
Then:
An 8.7 pound Mary’s Organic Turkey for roasting. I seriously would not be against just roasting a turkey breast but I want more practice at roasting whole turkeys…
Spice brine. With wine!!
Regular ol’ stuffing with apples, dried cherries, sausage, walnuts and fresh sage.
Giblet gravy.
Roasted root vegetables with a balsamic-lemon vinaigrette using a different mix than the original recipe — fennel, garlic, onions, and sweet dumpling squash, sweet potatoes, red potatoes from Sun Gold Farm.
Broccolini with smoked paprika, almonds & garlic (and Manchego cheese).
Cranberry relish.
Pecan pie.
See? . . . → Read More: Thanksgiving 2010
By mlb, on January 3rd, 2010%
So here is what we snacked on Christmas morning while opening presents. This is also a great way to use up the odd piece of puff pastry you may have in your freezer after the holidays. Or, just go buy some puff pastry for the sole purpose of making these. That would certainly work too!
The original recipe is based on one by Ina Garten but I cut the butter way down. Seriously, I think the original recipe’s rolls would have been swimming in butter. I adjusted it to only 4 tablespoons total (about half of what was originally called for).
I also omitted the raisins and added the pecans to the filling, as many reviews mentioned that the pecans burned while on the bottom of the muffin tin.
Note: I put these together the night before up to getting them in the muffin cups. Then I wrapped them up . . . → Read More: Puff Pastry Cinnamon Rolls
By mlb, on December 27th, 2009%
Oh my god, where has December gone? I can’t believe it’s almost over and this is only my third post of the month. But seriously, it’s not all my fault. I had a weekend getaway (Leavenworth, WA, so fun!), I had jury duty (depressing case, don’t ask), and then it was Christmas. But now, finally, here is Peanut Brittle! I also had to wait and post this because I sent some to my mom and aunt for Christmas and I didn’t want to spoil the surprise.
This was seriously easy. I was afraid it was going to be tricky what with having to reach a certain temperature and not having the sugar crystalize and what not but it was no problem at all. Just pop it all in a pot, melt, stir, darken in color, pour, roll and cut. Well, perhaps that is a bit of a . . . → Read More: The Awesomest Peanut Brittle in the World
By mlb, on October 26th, 2009%
The idea for this meal came from here — a recipe from Bon Appétit magazine in which a turkey is slathered (under & out!) with the butter mix of the title. It has been decided — this will also be our Thanksgiving turkey this year. So, of course we had to try (well, of course we did!) the butter mix on a chicken to make sure it was good.
The verdict: yes, it’s good. If you can’t wait for Thanksgiving, do yourself a favor and make a half recipe and apply it to a chicken.
Pancetta Sage Roast Chicken
1 3.5 – 4.5 whole chicken
olive oil
1 sprig rosemary + a few sage leaves
1/2 a lemon
Assorted root vegetables (we used potatoes, carrots, sweet potatoes and about 30 minutes before the chicken was done, I threw in some garlic cloves and a handful of walnuts)
Optional: your favorite brine recipe (mine . . . → Read More: Yes, I Do Believe that Pancetta, Parmesan & Sage Butter is a Good Thing
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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