Susan's Recipes » English

Beef Wellington Gourmet Magazine

susan — Sat, 06 Oct 2007 21:10:30 +0000

RECIPENAME Beef Wellington Gourmet Magazine
COURSE_DISH Main Dish
CUISINE English
MAININGREDIENT Beef
SERVES 06 Servings
TIME_HH_MM 03:00
NOTES
The enduring popularity of this dish#a fillet of beef tenderloin coated with pâté de foie gras and a duxelles of mushrooms that are then all wrapped in puff pastry#is legendary. It has remained a favorite in Britain and the U.S. for over a century ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars
INGREDIENTS
1 3 1/2-pound fillet of beef, tied with thin sheets of larding fat at room temperature 3/4 pound mushrooms, finely chopped 3 tablespoons unsalted butter Salt and pepper, to taste 1/2 pound pâté de foie gras (available at specialty foods shops), room temperature 1 pound thawed puff pastry, plus additional for garnish 1 large egg white, beaten 1 large egg yolk, beaten with 1 teaspoon of water for egg wash 1/2 cup Madeira 2 teaspoons arrowroot, dissolved in 1 teaspoon cold water 1/2 cup beef broth 2 tablespoons finely chopped black truffles (available at specialty food shops) 1 bunch watercress
DIRECTIONS
Method 1. In a roasting pan, roast fillet in the middle of a preheated 400°F (200°C) oven for 25 to 30 minutes or until a thermometer registers 120°F (50°C). Let the fillet cool completely and discard larding fat and strings. Skim the fat from the pan juices and reserve juices. 2. In a heavy skillet, cook the mushrooms in the butter over moderately low heat, stirring until all the liquid is evaporated and the mixture is dry; season with salt and pepper and let cool completely. 3. Spread the fillet evenly with the pâté de foie gras, covering the top and sides; spread the mushrooms evenly over the pâté de foie gras. Set aside. 4. On a floured surface, roll 1 pound of the puff pastry into a rectangle large enough to enclose the fillet completely, about 20 by 12 inches. 5. Invert the coated fillet carefully onto middle of the dough and fold up the long sides of the dough to enclose the fillet. Brush the dough’s edges with the egg white to seal. Repeat with the ends of dough. 6. Transfer the fillet, seam side down, to a jelly roll pan or a shallow roasting pan and brush with some of the egg wash. Roll out the additional dough and cut shapes with decorative cutters. Arrange the cutouts on top, brush with the remaining egg wash and chill for at least 1 hour, but no more than 2 hours. 7. Bake the fillet in the middle of a preheated 400°F (200°C) oven for 30 minutes, reduce the heat to 350°F (180°C) and bake for 5 to 10 minutes more or until a meat thermometer registers 130°F (55°C) for medium-rare. Remove and let stand for 15 minutes. 8. In saucepan, boil the reserved pan juices and Madeira until the mixture is reduced by one quarter. Add the arrowroot mixture, beef broth, truffles and salt and pepper to taste. Cook over moderate heat, stirring (being careful not to boil) for 5 minutes or until thickened. 9. Loosen the fillet from jelly roll pan, transfer with two spatulas to a heated platter and garnish with watercress. To serve, cut the fillet into 3/4-inch-thick slices, dress with the sauce.

Spinach and Grapefruit Salad

susan — Sat, 06 Oct 2007 21:07:45 +0000

RECIPENAME Spinach and Grapefruit Salad
COURSE_DISH Salads
CUISINE English
MAININGREDIENT Greens
SERVES 08 Servings
TIME_HH_MM 00:30
NOTES
Recipe from Eating Well: Per serving: Cal 89, Fat 4g
INGREDIENTS
2 tsp poppy seeds 1/2 red onion thinly sliced 1 grapefruit (pink or red) 6 cloves of garlic, peeled 2 tbsp white wine vinegar 2 tbsp olive oil 1 tbsp coarse gd mustard 1/2 tsp honey 3/4 lb spinach, washed and torn 1/2 jicame, peeled and cut into matchsticks
DIRECTIONS
1. Heat a small skiller over med heat, add poppy seeds and toast 1-2 min 2. Place onion slices in sm bowl waterr and soak 10 min, drain 3. With a small knife remove skin and white pith from grapefruit and discard 4.Working over a sm bowl to catch the juice, cut grapefruit segments from separating membranes. Reserve segments in sm bowl. Collect 1/3c grapefruit juice and set aside 5. Place garlic cloves in sm saucepan, add water to cover and simmer until tender (about 3 min) and drain. 6.In blender, combine vinegar, olive oil, mustard, honey, cooked garlic and grapefruit juice. Blend until smooth, add salt and pepper. 7. In salad bowl, combine spinach, onion, jicama, grapefruit segments. Drizzle with dressing and top with toasted poppy seeds

Quick Vegetable Soup

susan — Sat, 06 Oct 2007 21:04:55 +0000

RECIPENAME Quick Vegetable Soup
COURSE_DISH Soup
CUISINE English
MAININGREDIENT Beef
SERVES 12 Servings
TIME_HH_MM 01:30
NOTES
Weight Watchers: Per 1 1/2 c serving: Cal 143, Fat 2.6g, Chol 22mg, Fe 2.5mg, Na 238mg, Calc 70mg
INGREDIENTS
1 pound ultra lean grd beef 1 1/4 c chopped onion 8 (5.5 oz) cans vegetable juice 2 (14oz) cans whole tomatoes, undrained and coarsley chopped 1 (14oz) can beef broth 1 (10oz) package frozen okra 1 (10oz) package frozen lima beans 1 (10oz) package frozen corn 1 tsp gd pepper 1/2 tsp salt
DIRECTIONS
1. Cook beef and onion over med heat until beef is cooked. Drain in colander and return to pan 2. Stir in all indredients and bring to boil. Reduce heat and simmer 1 hour

Orange Pound Cake Loaf

susan — Sat, 06 Oct 2007 21:03:43 +0000

RECIPENAME Orange Pound Cake Loaf
COURSE_DISH Cakes
CUISINE English
MAININGREDIENT Eggs
SERVES 16 Servings
TIME_HH_MM 01:30
NOTES
Weight watchers: Per serving: Cal 126, Fat 3.6g, Chol 0mg, Fe .7mg, Na 88mg, Calc 26mg
INGREDIENTS
Cooking spray 1 tsp flour 1 3/4 c flour 3/4 c sugar 2 tsp baking powder 1/4 tsp salt 1 tbsp grated orange rind 2/3 c fresh oj 1/4 c vegetable oil 4 large egg whites
DIRECTIONS
1. Preheat oven to 350oF 2. Coat bottom of an 8 1/2 X 4 1/2 inch loaf pan with cooking spray, dust with 1 tsp flour and set aside 3. Combine 1 3/4 c flour, sugar, baking powder and salt. Combine orange rind, juice and oil, then add to the flour mixture. Beat at med speed until smooth 4. Beat egg whites at high speed until stiff peaks form. Fold 1/3 egg whites into batter, gently fold in remaining egg whites. 5. Pour batter into prepared pan. Bake in oven for 55 min or until wooden pick comes out clean. Cool in pan 10 min on a wire rack. Then cool completely on wire rack.

Caramel Custards

susan — Sat, 06 Oct 2007 21:02:35 +0000

RECIPENAME Caramel Custards
COURSE_DISH Desserts
CUISINE English
MAININGREDIENT Eggs
SERVES 06 Servings
TIME_HH_MM 01:30
NOTES
Easy – Per serving: Cal 120, Fat .4g, Chol 2mg, Fe .8mg, Na 113mg, Calc 139mg
INGREDIENTS
2 tbsp sugar cooking spray 2 1/2 cups fat-free milk (can of evap. skim milk can be subst) 1 c egg substitute 1/3 c sugar 1 1/4 tsp vanilla extract
DIRECTIONS
1. preheat oven to 300oF 2. Place 2 tbsp sugar in a heavy saucepan over med heat, cook until sugar dissolves, stir constantly. Continue cooking and stirring until golden (about 5 min). Immediatly pour into 6 6oz custard cups coated with cooking spray, tipping quickly to coat bottom of cups with caramel. 3. Combine milk and next 3 ingredients, whisk to mix and divide among custard cups. 4. Place cups in a baking pan and pour hot water into pan to a depth of 1 inch. 5. Bake for 1h 10m or until knife inserted into the center comes out clean. 6. Cover and chill at least 2 hours.
PICTURE

Pork chops w/ sage pan sauce

susan — Sat, 06 Oct 2007 20:23:53 +0000

RECIPENAME Pork chops w/ sage pan sauce
COURSE_DISH Main Dish
CUISINE English
MAININGREDIENT Pork
SERVES 04 Servings
TIME_HH_MM 00:30
NOTES
per serving: 175 cal, fat 6.6g, chol 65mg, iron 1.1mg, Na+ 435mg, Calc 35mg
INGREDIENTS
2 tsp chopped fresh sage, divided 1/2 tsp kosher salt 1/2 tsp freshly gd blk pepper 4 3/4 inch boneless center cut loin pork chops cooking spray 1/2 c dry white wine 2 garlic cloves, minced 1 c chopped seeded tomato 1/4 c fat free chicken broth 1/4 tsp kosher salt 1/8 tsp gd blk pepper
DIRECTIONS
1. Combine 1 tsp sage, 1/2 tsp salt and 1/2 tsp pepper in a sm bowl 2. Sprinkle both sides of pork with sage mixture 3. Heat a skillet over med-high heat. Coat with cooking spray. Add pork, cook 3 min on each side or until browned. Remove from heat and set aside 4. Add remaining sage, white wine and garlic to pan scraping to loosen browned bits. Cook 1 1/2 min or until reduced to about 1/4 c 5. Stir in seeded tomato and chicken broth and cook 4 min until slightly thick 6. Return pork and accumulated juices to pan 7. Cover and cook 1 min 8. Sprinkle with salt and pepper and serve
PICTURE

Bittersweet Chocolate Tart

susan — Sat, 06 Oct 2007 20:22:10 +0000

RECIPENAME Bittersweet Chocolate Tart
COURSE_DISH Desserts
CUISINE English
MAININGREDIENT Chocolate
SERVES 12 Servings
TIME_HH_MM 01:30
NOTES
must set in frig overnight, use chocolate that does not exceed 62% cocoa
INGREDIENTS
CRUST 1/2 c (1 stick) unsalted butter,melted 1/4 c sugar 3/4 tsp vanilla extract 1/8 tsp salt 1 c all purpose flour FILLING 8 oz bittersweet or semisweet chocolate, finely chopped 5 tbsp unsalted butter, cut into 5 pieces 1/2 tsp lightly packed finely grated orange peel 1/2 tsp lightly packed finely grated grapefruit peel 1 large egg yolk, room temp 1/4 boiling water
DIRECTIONS
FOR CRUST 1. combine first 4 ingredients in bowl 2. add flour and stir just until blended, let stand 5 min 3. press dough onto bottom and up sides of 9 inch diameter tart pan with removable bottom 4. chill 30 min 5. position rack in bottom third of oven and preheat to 350oF 6. bake crust until deep golden, pressing down with back of spoon if bubbles form. about 25 min 7. cool crust in pan on rack FOR FILLING 1. combine chocolate, butter and both peels in med metal bowl 2. place bowl in skillet of barely simmering water set over low heat 3. stir just until chocolate and butter are melted and smooth 4. remove bowl from water and place a strainer over bowl with melted chocolate 5. keep skillet with water set over low heat 6. whisk egg yolk in small metal bowl to blend 7. gradually whisk in 1/4 c boiling water 8. place bowl in skillet of hot water, stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until thermometer inserted into egg mixture registers 160oF, about 3 min 9. immediatly pour egg mix. into strainer set over chocolate. 10. stir just until egg is incorporated into chocolate mixture and smooth 11. pour filling into crust, tilt to spread evenly 12. cover and chill overnight 13. before serving, let tart soften slightly at room temp 14. remove pan sides 15. place tart on platter and garnish with whipped cream
PICTURE

Pecan Lace Cookies

susan — Sat, 06 Oct 2007 20:21:10 +0000

RECIPENAME Pecan Lace Cookies
COURSE_DISH Cookies
CUISINE English
MAININGREDIENT Pecans
SERVES 18 Servings
TIME_HH_MM 00:30
NOTES
Kaoru’s favorite

INGREDIENTS

1/4 c (1/2 stick) unsalted butter, room temp
1/3 c sugar 2 tbsp light corn syrup
1/3 c all purpose flour
1 c coarsely ground pecans (about 4 oz)
1 tsp vanilla

FILLING

1 c powdered sugar
1/4 c unsalted butter, room temp
1 tbsp oj
3/4 grated orange peel

DIRECTIONS

FOR COOKIES

position rack in center of oven and preheat to 350oF
line 2 baking sheets with parchment paper
stir butter, sugar, and corn syrup in heavy med sauce pan over low heat until melted and smooth
bring to boil over med/ high heat, stirring constantly
remove from heat, stir in flour, add nuts and vanilla, stir to combine
drop dough by tsp onto baking sheets, spacing 2 inches apart
bake 1 sheet at a time until bubbling and lightly browned, about 11 min
cool on sheets 10 min, transfer to rack

FOR FILLING

whisk all ingredients in med bowl until smooth
spread 1 tsp onto bottom of 1 cookie and top with a second

**can be made 2 days ahead and stored between sheets of waxed paper in airtight container at room temp

Beef Wellington

susan — Sat, 06 Oct 2007 19:42:49 +0000

RECIPENAME Beef Wellington
COURSE_DISH Main Dish
CUISINE English
MAININGREDIENT Beef
SERVES 04 Servings
TIME_HH_MM 01:00

INGREDIENTS

1/2 lb mushrooms
1/2 md onion
2 tb butter salt and pepper to taste
4 oz canned foie gras paste
1 tb oil
1 1/2 lb beef tenderloin salt and pepper to taste