Chateaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sauteed julienned vegetables.
2 tablespoons extra-virgin olive oil
1 10-ounce center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled
1. Preheat oven to 450 degrees
2. In a ovenproof, heavy-bottomed frying pan, heat the olive oil over heat until hot but not smoking.
3. Season the meat with salt and pepper, then brown it in the pan on all sides.
4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130 degrees (for rare), 10 to 15 minutes. Remove the pan from the oven.
5. Transfer the meat to a cutting board and tent it with foil.
6. Pour all but a thin film of fat from the pan.
7. Add the shallot and saute it over medium-low heat until golden, 2 to 3 minutes.
8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
10. Carve the meat in thick slices and drizzle with the pan sauce.
Recipe from Cookie.
This is really, really good. The sauce looked like blueberries but it was delicious.
Friday, February 27, 2009
Norwegian Cinnamon Rolls
The Northern Europeans & especially the scandinavians, are wonderful bakers and eating these for breakfast is something to be grateful for.
Dough:
4 cups flour
1/3 cup sugar
1/2 tsp. salt
scant 3 Tbsp. (3 1/4 oz packages) of rapid rise yeast or 3 Tbsp fresh yeast
scant 1/2 cup butter
1 2/3 cup milk
2 eggs
Filling:
1/2 cup plus 2 Tbsp soft, unsalted butter
1/2 cup plus 2 Tbsp sugar
1 1/2 tsp cinnamon
1 egg, beaten, to glaze
Roasting pan approx. 13x10 lined with parchment or wax paper
Preheat oven to 450 degrees
Combine flour, sugar salt & yeast in large bowl. Melt butter & whisk it into milk & eggs, then stir into flour mixture. Mix to combine & then knead dough either by hand or using a dough hook of an electric mixer until its smooth & springy. Form into a ball, place in an oiled bowl, cover with plastic wrap, leave it to rise about 25 minutes.
Take 1/3 of dough and roll it or stretch it to fit your pan; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 20x10 inches. Mix the filling ingredients in a small bowl and spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 3/4 inch slices, which should make about 20 rounds. Set the rounds in lines on top dough in the pan, swirly side up. Brush with egg and let rise again for about 15 minutes to get puffy. Put in oven and cook for 20-25 minutes. Buns will be golden brown. Remove from pan and leave to cool slightly on a rack - pick up whole sheet of parchment.
Makes 20
Dough:
4 cups flour
1/3 cup sugar
1/2 tsp. salt
scant 3 Tbsp. (3 1/4 oz packages) of rapid rise yeast or 3 Tbsp fresh yeast
scant 1/2 cup butter
1 2/3 cup milk
2 eggs
Filling:
1/2 cup plus 2 Tbsp soft, unsalted butter
1/2 cup plus 2 Tbsp sugar
1 1/2 tsp cinnamon
1 egg, beaten, to glaze
Roasting pan approx. 13x10 lined with parchment or wax paper
Preheat oven to 450 degrees
Combine flour, sugar salt & yeast in large bowl. Melt butter & whisk it into milk & eggs, then stir into flour mixture. Mix to combine & then knead dough either by hand or using a dough hook of an electric mixer until its smooth & springy. Form into a ball, place in an oiled bowl, cover with plastic wrap, leave it to rise about 25 minutes.
Take 1/3 of dough and roll it or stretch it to fit your pan; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 20x10 inches. Mix the filling ingredients in a small bowl and spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 3/4 inch slices, which should make about 20 rounds. Set the rounds in lines on top dough in the pan, swirly side up. Brush with egg and let rise again for about 15 minutes to get puffy. Put in oven and cook for 20-25 minutes. Buns will be golden brown. Remove from pan and leave to cool slightly on a rack - pick up whole sheet of parchment.
Makes 20
Beans
2 Cans Big Bush Country Style Beans
1 pkg bacon - diced and cooked
1/4 - 1/2 cup molasses
1/4 cup brown sugar
Salt & Pepper
Mix in crock pot. Simmer a couple of hours.
Can also add:
Sauteed onions
Liquid Smoke - gives it a good smokey taste
I add everything to the beans.
from Laura Holzapfel
1 pkg bacon - diced and cooked
1/4 - 1/2 cup molasses
1/4 cup brown sugar
Salt & Pepper
Mix in crock pot. Simmer a couple of hours.
Can also add:
Sauteed onions
Liquid Smoke - gives it a good smokey taste
I add everything to the beans.
from Laura Holzapfel
Thursday, February 26, 2009
Oreo Cookies
This is the quick and easy recipe for homemade oreo cookies.
::Quick and easy Way::
1 package devil's food cake mix - I actually prefer using the German chocolate cake mix, the cookies always turn out better and the taste is much better. If you are going to use the German chocolate mix be sure to press cookies to slightly flatten them immediately after removing them from the oven.
2 eggs
1/2 cup oil (or butter flavored shortening)
Heat oven to 350 degrees. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (if you don't have a pastry bag or don't want to use it you can always use a zip lock bag with a round tip or just use a butter knife, I've used all three ways and they are all fine), pipe teaspoon-size blobs of filling into the center of one cookie (i like mine double stuffed so I put more than this). Place another cookie, equal in size to the first, on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Dunk generously in a large glass of milk. Store in fridge (the filling has cream cheese and butter).
::Oreo cookie filling::
1 stick butter
1 block of cream cheese (8 ounces)
3-4 cups confectioner's sugar (depending on desired consistency)
1 tsp vanilla extract
*cream butter (about 2 mins). Add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency. The thicker the better, but not too thick :).
::the REAL homemade oreos recipe::
Makes 25 to 30 sandwich cookies
For the chocolate cookies:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar*
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg
*Set two racks in the middle of the oven. Preheat to 375 degrees.
*In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
*Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet, or greased sheet, about 2 inches apart. Slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
*Use filling recipe above
::Quick and easy Way::
1 package devil's food cake mix - I actually prefer using the German chocolate cake mix, the cookies always turn out better and the taste is much better. If you are going to use the German chocolate mix be sure to press cookies to slightly flatten them immediately after removing them from the oven.
2 eggs
1/2 cup oil (or butter flavored shortening)
Heat oven to 350 degrees. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (if you don't have a pastry bag or don't want to use it you can always use a zip lock bag with a round tip or just use a butter knife, I've used all three ways and they are all fine), pipe teaspoon-size blobs of filling into the center of one cookie (i like mine double stuffed so I put more than this). Place another cookie, equal in size to the first, on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Dunk generously in a large glass of milk. Store in fridge (the filling has cream cheese and butter).
::Oreo cookie filling::
1 stick butter
1 block of cream cheese (8 ounces)
3-4 cups confectioner's sugar (depending on desired consistency)
1 tsp vanilla extract
*cream butter (about 2 mins). Add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency. The thicker the better, but not too thick :).
::the REAL homemade oreos recipe::
Makes 25 to 30 sandwich cookies
For the chocolate cookies:
1¼ cups all-purpose flour
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 to 1½ cups sugar*
½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter
1 large egg
*Set two racks in the middle of the oven. Preheat to 375 degrees.
*In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
*Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet, or greased sheet, about 2 inches apart. Slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
*Use filling recipe above
Buttercream Frosting
Another one of my frosting recipes.
2 sticks unsalted butter, room temperature (through trial and error I have found that Land 'O Lakes or Kerrygold Pure Irish butter is the best)
4 1/2 cups powdered sugar
1 tsp meringue powder (optional)
1/2 salt
1 tsp vanilla (real is always better than imitation in my opinion)
food coloring (optional)
milk
1. mix butter for approx. 3 minutes on high - butter will look whipped
2. add salt, vanilla and meringue powder
3. slowly add sugar in small portions, making sure sugar is fully incorporated before adding more
4. mixture will be very thick at this point. Add about milk until you reach desired consistency. I like mine pretty thick so I add about 1 tbsp of milk.
2 sticks unsalted butter, room temperature (through trial and error I have found that Land 'O Lakes or Kerrygold Pure Irish butter is the best)
4 1/2 cups powdered sugar
1 tsp meringue powder (optional)
1/2 salt
1 tsp vanilla (real is always better than imitation in my opinion)
food coloring (optional)
milk
1. mix butter for approx. 3 minutes on high - butter will look whipped
2. add salt, vanilla and meringue powder
3. slowly add sugar in small portions, making sure sugar is fully incorporated before adding more
4. mixture will be very thick at this point. Add about milk until you reach desired consistency. I like mine pretty thick so I add about 1 tbsp of milk.
Sunday, February 22, 2009
Double Chocolate Brownies
Makes 9 large or 16 small
6 tablespoons unsalted butter, plus more for pan
6 ounces semisweet chocolate, coarsely chopped
1/4 cup unsweetened Dutch process cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a bowl. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.
4. Pour batter into prepared pan; spread evenly with spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
6 tablespoons unsalted butter, plus more for pan
6 ounces semisweet chocolate, coarsely chopped
1/4 cup unsweetened Dutch process cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Put butter, chocolate, and cocoa powder in a heatproof bowl set over a pan of simmering water; stir until butter and chocolate have melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a bowl. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale, about 4 minutes. Add chocolate mixture; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.
4. Pour batter into prepared pan; spread evenly with spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
Cream Cheese Swirl Blondies
Velvety, delicately tart cream cheese blends well with the more cakey, sugary blondie batter.
Makes 9 large or 16 small.
Ingredients:
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temp, plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 granulated sugar
1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Whisk together 1 2/3 cups flour, the baking powder, and salt in a bowl.
3. Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 large eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
4. Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until smooth.
5. Pour half of the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream cheese mixture, about 1 inch apart.
6.Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
Makes 9 large or 16 small.
Ingredients:
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temp, plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 granulated sugar
1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
2. Whisk together 1 2/3 cups flour, the baking powder, and salt in a bowl.
3. Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 large eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
4. Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until smooth.
5. Pour half of the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream cheese mixture, about 1 inch apart.
6.Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
Tuesday, February 3, 2009
Sweet Revenge ''Pure'' Buttercream
This recipe for delicious buttercream is courtesy of Marlo Scott of Sweet Revenge.
Ingredients
Makes enough for 24 cupcakes (actually, I cut this recipe in half and it was enough for 24 cupcakes.)
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons vegetable shortening
10 cups (from about two and a half 1-pound boxes) confectioners' sugar
1/2 cup milk
2 tablespoons Mexican vanilla
Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening. Add sugar, and beat to combine. Add milk and vanilla, and beat until well combined.
This is from the Martha Stewart Show. Very yummy!
Ingredients
Makes enough for 24 cupcakes (actually, I cut this recipe in half and it was enough for 24 cupcakes.)
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons vegetable shortening
10 cups (from about two and a half 1-pound boxes) confectioners' sugar
1/2 cup milk
2 tablespoons Mexican vanilla
Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening. Add sugar, and beat to combine. Add milk and vanilla, and beat until well combined.
This is from the Martha Stewart Show. Very yummy!
Monday, February 2, 2009
Homemade Pizza Dough
Total time is about 5-10 minutes.
Homemade Pizza Dough
1 cup warm water
1 tablespoon yeast
1 tablespoon sugar
Place yeast and sugar in bowl, pour warm water over and allow to sit for about 5 minutes.
In another {larger} bowl place:
2 cups flour
1 tsp salt
1 TB olive oil
Mix for a minute. Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour (a little longer doesn't hurt either).
Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a few cookie sheets and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish.
Cook the pizza for 15 minutes in an oven heated to 425 degrees.
Recipe Notes: Using fresh mozzarella (Costco is the least expensive place to purchase this) makes all the difference in the world. Also, if you opting for canned pizza sauce, make sure you opt for the best version you can find.
Homemade Pizza Dough
1 cup warm water
1 tablespoon yeast
1 tablespoon sugar
Place yeast and sugar in bowl, pour warm water over and allow to sit for about 5 minutes.
In another {larger} bowl place:
2 cups flour
1 tsp salt
1 TB olive oil
Mix for a minute. Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour (a little longer doesn't hurt either).
Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a few cookie sheets and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish.
Cook the pizza for 15 minutes in an oven heated to 425 degrees.
Recipe Notes: Using fresh mozzarella (Costco is the least expensive place to purchase this) makes all the difference in the world. Also, if you opting for canned pizza sauce, make sure you opt for the best version you can find.
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