Christmas Dinner

Menu:
Beef Tenderloin with Garlic Horseradish Cream-Gourmet, October 2004
Potatoes Dauphinois Madame Laracine-Bistro Cooking, Patricia Wells
Steamed Green Beans
Citron Fromage

Beef Tenderloin with Garlic Horseradish Cream

This Christmas we decided to change up the menu a bit. We all agreed that this recipe was fantastic! It is the new Christmas dinner meal!
A few notes :
1. We made the sauce ahead of time..it takes a lot longer to reduce than the recipe says. We then refrigerated it and then brought it out to come to room temp a few hours before serving. To thin it out a bit, I microwaved the sauce on 50% power for 15-30seconds. This is a thick sauce.
2. If you like your beef medium to medium rare, I recommend you take it out of the oven at 125 degrees F.
3. Use about half the amount of black pepper...it will have enough kick!
http://www.epicurious.com/recipes/food/views/230745

For sauce
1 head garlic (1/4 lb; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper

For tenderloin
1 (3-lb) center-cut beef tenderloin roast, tied
1/2 cup cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons salt
3/4 teaspoon cornstarch
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
3/4 teaspoon paprika (not hot)
1 tablespoon olive oil
Special equipment: a roasting pan with a rack; an instant-read thermometer

Directions:
Make sauce:
Put oven rack in middle position and preheat oven to 400°F. Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool. While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl. Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork. Stir garlic mixture into cream, then chill until ready to use.
Roast tenderloin:
Increase oven temperature to 475°F. Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving. Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
Cooks' note: Garlic can be roasted and squeezed 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

Potatoes Dauphinois
3 pounds baking potatoes, such as russets, peeled and very thinly sliced
2 cups whole milk
3 garlic cloves, minced
3/4 teaspoon salt
3 imported bay leaves
Freshly ground nutmeg
Freshly ground black pepper
1 cup creme fraiche or heavy cream
2 cups (about 5 ounces) freshly grated Gruyére cheese

Instructions
Preheat oven to 375 degrees F.
Place the potatoes in a large saucepan and cover with the milk and 2 cups of water. Add the garlic, salt, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes. Using a slotted spoon, transfer half of the potatoes to a large, 14- by 9- by 2-inch gratin dish. Sprinkle with the nutmeg, pepper, half the creme fraiche, and half the cheese. Cover with the remaining potatoes, and sprinkle again with nutmeg, pepper, and the remaining creme fraiche and cheese.

Bake, uncovered, until the gratin is crisp and golden on top, about 1 hour. Serve immediately.

Yield: 6 to 8 servings

Citron Fromage (Lemon Mousse)

Juice and rind of 2 large lemons
1 level Tbsp powdered gelatin
3 eggs
4 oz caster sugar
¼ pint double cream
Garnish:
¼ pint whipping cream

Sprinkle the gelatine over 2 tbsp of water in a small pan and leave to soak for 5 minutes. Separate the eggs, putting the yolks into a large bowl and the whites into another. Finely grate the rind from the lemons, and mix it into the egg yolks, together with the sugar. Squeeze the lemons and strain the juice into the soaked gelatine. Place the saucepan over low heat, stirring continuously. Do not allow to boil, and once the gelatine has dissolved immediately remove the pan from the heat. Whisk the eggs yolks and sugar until pale and creamy. Slowly pour in the dissolved gelatine, whisking all the time. Continue to whisk the mixture until it is cool and beginning to thicken. Lightly beat the double cream and fold into the mixture. Beat the egg whites until stiff, then blend them in evenly and lightly. Spoon the mousse into a serving dish or individual dishes and chill until set. Pipe whipped cream over mousse.

Roasted Tomato Soup

This soup is excellent, though quite rich....sweet, savory and complex...I really love how the cognac adds a whole new dimensionof flavor! I would cut back a bit on the brown sugar next time. I used slightly less heavy cream (I just couldn't bring myself to use 1/2 a cup), and about 1 1/2 Tbsp cognac instead of 2 Tbsp. I also used 1 small onion as I didn't have shallots. To puree, I used an immersion blender instead of a regular blender.

Cooks Illustrated Cream of Tomato Soup

from "The New Best Recipe"

2x 28oz. cans of whole tomatoes packed in juice, drained. 3 cups of juice reserved.
1.5 TBL packed dark brown sugar
4 TBL unsalted butter (1/2 stick)
4 large shallots, minced
1 Tbl tomato paste
pinch of allspice
2 Tbl AP flour
1 3/4 cups low sodium chicken stock
1/2 cups heavy cream
2 Tbl brandy or sherry
salt and cayenne peeper to taste

1.) Adjust an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside.

2.) Heat the butter in a large saucepan over medium heat until foamy. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened (7-10 minutes). Add the flour and cook, stirring constantly, until thoroughly combined (about 30 seconds). Whisking constantly, gradually add the chick broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors (about 10 minutes).

3.) Strain the mixture in a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; Add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and the remaining strained liquid in the saucepan. Add the cream and warm over low heat until hot, (about 3 minutes) off the heat, stir in the brandy and season with cayenne to taste.

Serve immediately.

The soup can be refrigerated in an airtight container for 2 days. Warm over low heat until hot. Do not boil.

Healthier Brownies

I read about this recipe and couldn't resist trying it, even though it calls for a brownie mix ;) I am sure you could substitute your own dry ingredients for the brownie mix if you feel so inclined!

These are so fudgy and rich and they just taste chocolately, not like pumpkin at all! I feel healthier already with all those flavenoids and anti-oxidants!!











Pumpkin Brownies
1 box brownie mix ( I used double chcoloate Ghiradelli brownie mix)
1 can pumpkin puree ( I used Libby's)

Mix together and pour into a greased 8x8 pan and baked at 325 degrees F for 40-45 minutes...they will be soft.
Let them cool and put in the fridge covered with foil for a few hours to get super fudgy!

Here is the next healthy brownie recipe I am going to try...let me know if you try it before I do!

Garbanzo Bean Brownies
1 1/2 c. dark chocolate chips
2 c. garbanzo beans, drained and rinsed
4 eggs
¾ cup brown rice syrup
1/2 tsp baking powder

Heat oven to 350 degrees.
In a small bowl melt chocolate chips in microwave for 2 minutes.
In a blender or food processor, combine beans and eggs.
Add brown rice syrup, baking powder, and chocolate, process until smooth.
Pour batter into a 9” or 8X8” non-stick pan.
Bake for 45 minutes.

(courtesy of Christi Collins)

Mastering The Art of French Cooking

As a gift, I received Julia's Child's, "Mastering The Art of French Cooking", vol 1 and 2. I am so excited about this, so to celebrate I decided to cook the first recipe in her book....thank goodness it was only Potage Parmentier (Leek and Potato Soup)!
I was a little skeptical of this recipe as you basically just dump the 1 lb of potatoes and 1 lb of leeks into 2 quarts cold water with 1 tbsp salt, simmer for 45 minutes until soft, puree with an immersion blender or put through a food mill and add a few Tbsp of heavy cream to finish. I was expecting it to be bland but it was really delicious and comforting.

Lesson #3 with Becky

French Bistro Meal
















Cheese Soufflé
1/2 cup milk
1 Tbs. unsalted butter
1 Tbs. all-purpose flour
2 egg yolks, at room temperature
1/4 cup shredded Gruyère cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste
1/2 Tbs. Madeira wine
2 1/2 egg whites, at room temperature
Pinch of cream of tartar

Preheat an oven to 350°F. In a small saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan. In another saucepan over medium heat, melt the butter. When foaming, add the flour and whisk until blended. Cook, whisking, for 1 minute; do not allow the mixture to brown. Gradually add the milk, whisking constantly. Continue whisking, regularly scraping the bottom and sides of the pan, until the mixture thickens and comes to a boil, 2 to 3 minutes. Cook for a few seconds more until thickened and smooth, and then remove from the heat. Let cool a little.In a bowl, whisk the egg yolks until pale yellow, 1 to 2 minutes. Gradually whisk the hot sauce into the yolks, and then add the cheeses, salt, pepper, a sprinkling of cayenne and the Madeira. Stir to mix well. Set aside.Place the egg whites in a large, clean, dry bowl. Add the cream of tartar and, using a clean whisk or beaters, beat until soft peaks form and hold their shape. Spoon about one-fourth of the egg whites into the cheese sauce and, using a rubber spatula, stir gently to blend. Then gently fold the remaining egg whites into the sauce just until incorporated. Spoon the mixture into an ungreased 2 soufflé dish and bake until puffed and lightly browned, 35 to 40 minutes.Remove the soufflé from the oven and carry it immediately to the table before it begins to fall. (I made them in 2 ramekins and cooked them
for 25 minutes)














Green Peppercorn Cream Sauce
1 cup beef stock or canned beef broth
1 1/2 tablespoons butter
1/3 cup chopped shallots
1/2 cup whipping cream
1 1/2 tablespoons Cognac or brandy

1 tablespoons drained green peppercorns in brine Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile cook steaks. Transfer steaks oven (do not clean skillet). Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

Broccolini with sautéed shallots and toasted pine nuts

Blanch one bunch of Broccolini in salted water take out and put in ice water immediately in a large sauté pan sauté shallots in olive oil salt and pepper add the Broccolini and sauté till desired doneness about 6 minutes. Add the juice of half a lemon and the zest of half a lemon and cook for 1 more minute. Toss in Pine nuts that have been toasted before hand till golden brown.













Pate a Choux- Cream puff pastry
2 Large Eggs
1 large egg white
5 tablespoons unsalted butter cut into 10 pieces
2 tablespoons whole milk
6 tablespoons water
1 ½ teaspoons granulated sugar
¼ teaspoon salt
½ cup sifted unbleached all purpose flour

Adjust oven rack to middle position and heat oven to 425 degrees. Spray large (12-by 18-inch) baking sheet with nonstick cooking spray and line with parchment paper; set aside. Beat eggs and egg white in measuring cup or small bowl; you should have 1/2 cup (discard excess). Set aside.
Bring butter, milk, water, sugar, and salt to boil in small saucepan over medium heat, stirring once or twice. When mixture reaches full boil (butter should be fully melted), immediately remove saucepan from heat and stir in flour with heatproof spatula or wooden spoon until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, using smearing motion, for 3 minutes, until mixture is slightly shiny with wet-sand appearance and tiny beads of fat appear on bottom of saucepan (temperature of paste should register 175 to 180 degrees on instant-read thermometer).
Immediately transfer mixture to food processor and process with feed tube open for 10 seconds to cool slightly. With machine running, gradually add eggs in steady stream. When all eggs have been added, scrape down sides of bowl, and then process for 30 seconds until smooth, thick, sticky paste forms. (If not using immediately, transfer paste to medium bowl, cover surface flush with sheet of plastic wrap sprayed lightly with nonstick cooking spray, and store at room temperature for up to 2 hours.)
Fold down top 3 or 4 inches of 14- or 16-inch pastry bag fitted with 1/2-inch plain tip to form a cuff. Hold bag open with one hand in cuff and fill bag with paste. Unfold cuff, lay bag on work surface, and, using hands or bench scraper, push paste into lower portion of pastry bag. Twist top of bag and pipe paste into 1 1/4- to 1 1/2-inch mounds on prepared baking sheet, spacing them about 1 to 1 1/4 inches apart (you should be able to fit about 24 mounds on baking sheet).
Use back of teaspoon dipped in bowl of cold water to smooth shape and surface of piped mounds. Bake 15 minutes (do not open oven door), then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (puffs should not be soft and squishy), 8 to 10 minutes longer. Remove baking sheet from oven. With paring knife, cut 3/4-inch slit into side of each puff to release steam; return puffs to oven, turn off oven, and prop oven door open with handle of wooden spoon. Dry puffs in turned-off oven until centers are just moist (not wet) and puffs are crisp, about 45 minutes. Transfer puffs to wire rack to cool. (Cooled puffs can be stored at room temperature for up to 24 hours or frozen in zipper-lock plastic bag for up to 1 month. Before serving, crisp room temperature puffs in 300-degree oven 5 to 8 minutes, or 8 to 10 minutes for frozen puffs.)

Bittersweet Chocolate Sauce

Whisk the sauce gently so as not to create tiny air bubbles that can mar its appearance. Makes 1 1/2 cups.

¾ cup heavy cream
3 tablespoons light corn syrup
3 tablespoons unsalted butter, cut into three pieces
table salt
6 ounces bittersweet chocolate, chopped fine

Bring heavy cream, corn syrup, butter, and salt to boil in small nonreactive saucepan over medium-high heat. Off heat, add chocolate while gently swirling saucepan. Cover pan and let stand until chocolate is melted, about 5 minutes. Uncover and whisk gently until combined. (Can be cooled to room temperature, placed in airtight container, and refrigerated for up to 3 weeks. To reheat, transfer sauce to heatproof bowl set over saucepan of simmering water. Alternatively, microwave at 50 percent power, stirring once or twice, 1 to 3 minutes.)
I added 1/2 tsp instant coffee.

Pumpkin Barley Risotto with Turkey

This is a great fall/winter dish when you are craving something warm and filling. This traditional dish is made healthier by substituting some of the white rice for barley, a whole grain. In addition, there is a healthy dose of pumpkin puree which is very high in anti-oxidants.
Changes to the original Recipe: I always add scallions and grated sharp cheddar at the end for some extra flavor, as well as a pinch of pumpkin pie spice.

From Every day with Rachel Ray, October 2007

Ingredients
1 quart chicken broth
1 tablespoon unsalted butter
¼ cup long-grain rice
¾ cup pearl barley
Pinch of freshly grated nutmeg
Pinch of pumpkin pie spice
⅓ pound ground turkey or ground turkey breast
1 cup canned pumpkin puree
Salt
Grated cheddar cheese
Scallions

Directions:
In a small pot, warm the chicken broth over low heat. In a large skillet, melt the butter over medium heat, then add the rice and barley and toast for 3 to 4 minutes, stirring occasionally. Season the grains with the nutmeg and pumpkin pie spice and stir in half of the warm broth. Cook until the broth bubbles, about 5 minutes. Then add the turkey, crumbling it as you drop it into the skillet, and cook until the liquid is absorbed by the grains, about 5 minutes. Stir in the remaining broth, ½ cup at a time, allowing the broth to be fully absorbed before adding more. Cook until the barley is tender, about 18 minutes. Stir in the pumpkin puree. Cook over medium heat until just heated through, about 1 minute. Season to taste with salt and top with grated cheddar cheese and scallions.