Beef Wellington with Onion Potatoes

Saturday was my hubby's birthday.  He is getting a little grumpier about his age each year.  He probably wouldn't appreciate if I mentioned how old he was.  But I'll do it anyway, he turned 36. No longer mid 30's, now he's approaching late 30's.  I feel he should embrace his age (and his slowly graying hair). Honestly, he has accomplished so much professionally, and of course personally I believe the two best things in his life are our boys.

This week has also been a little gloomy in our house because we have been fighting illness.  I had an ear and sinus infection, Jay had a sinus infection, and the boys have colds.  So to brighten up his birthday, I decided to make a fancy dinner.  The winner was beef wellington with onion potatoes.  The first time I remember having beef wellington was about five years ago. I loved it, but didn't love the price.  It is one of the priciest items on a menu, however, preparing it at home is much more economical.  Armed with my shopping list, I braved the elements, put aside my runny nose and fetched the ingredients.  The list for my version is rather short. I have made a few changes from the classic recipe, just for preference. Also I have prepared most of the dinner way ahead of time, so all I have to do is assemble and bake.  This makes a great and very impressive dish for entertaining.

recipe for beef wellington (dinner for two)

2 - 5 to 6 oz fillet Mignon, about 3/4 inch thick
1 sheet frozen puff pastry (thawed, you will need one sheet for 2 wellingtons)
1 tbsp prepared English mustard, slightly spicy
1 package of crimini mushrooms, about 10 to 15 mushrooms
1 small shallot
4 cloves of garlic
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
olive oil
1 egg beaten with a splash of water

To prepare ahead of time (can be done several hours ahead):

Douxelle: Clean mushrooms from any dirt, remove and discard stems.  Peel garlic and shallot. Place mushrooms, garlic, shallot in a mini food processor, and chop until fine.  In a medium skillet, heat about one tablespoon of olive oil and add mushroom mixture. Saute for about 4 to 5 minutes, then add thyme, salt and pepper. Cook for another couple of minutes, until the mixture has formed a "paste" and the liquid has cooked out. Put in an airtight container and refrigerate until later.

In the same skillet you just cooked the douxelle, drizzle about two tablespoons of olive oil and heat over medium heat.  Lightly season the fillets with salt and pepper.  Place fillets in pan and sear steak, about two minutes on each side.  Remove from pan and allow to cool on a plate. Cover and refrigerate until later.

Allow the puff pastry to thaw in the refrigerator over night.  You will use one sheet for two wellingtons.  You can keep the other sheet frozen for a later purpose.

Preheat the oven to 425 degrees.  Allow the sheet of pastry to sit on the counter for 5 minutes or so. Open the sheet on a piece of plastic wrap or wax paper, slightly roll the creases out.  Cut the pastry in half to form two rectangles.  Brush the pastry with the mustard in an even coat. 

Place one fillet on one rectangle of pastry. Add about 2 tablespoons of douxelle on top of the beef. 

Then wrap the pastry around the beef like a present and crimp the edges with a fork. Brush the top with egg wash, repeat the process with the second fillet.

Place the wellingtons on a cookie sheet lined with parchment paper.  Bake for 17 to 19 minutes. Pastry will be golden and beef will be about medium rare. Cook for an additional five mintues for medium.  (tip: If you cut it open and it is not cooked to your desired temperature, turn the broiler on and place the pan back in on the lowest rack in your oven.  Carefully watch for correct temperature.)

recipe for onion potatoes (my sister-in-law Janet's recipe)

2 lbs of small golden or red potatoes
1 pkg. onion soup mix
2 cloves of garlic, minced
2 tbsp. canola oil

Preheat oven to 425 degrees. Dice potatoes into bite size pieces and place in a large bowl.  Then add oil, garlic and soup mix. Stir until evenly coated.

Spread out onto cookie sheet and bake in the oven for 45 minutes, or until fork tender.

To finish our birthday dinner, we enjoyed a yellow cake with chocolate frosting. 

The children gave him their presents and home made cards.  Overall.....a good night!
Linking to these parties.

Spaghetti Sauce

Monday was a cold and snowy day here in Oneonta.  I took the opportunity to plug in the slow cooker and make spaghetti sauce.  The house smelled wonderful and I was able to re-stock my freezer with 6 pints of sauce.

I am not claiming to be an expert on spaghetti sauce. I don't have any secret Italian recipes for it. This is just a basic spaghetti sauce, that has simple flavors.  It is wonderful over pasta or on your homemade pizza. 

recipe  (yields 6 pints)

1 Large Can of Tomato Sauce (6lb 9oz)
1 can tomato paste (6 oz)
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Oregano, dried
1 tsp basil, dried
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp salt
Pinch of sugar

Combine all ingredients in a slow cooker.  Cook on low for 6 hours or high for 4 hours.

Wholesome Wednesday (French Onion Soup)

We have welcomed fall here in Oneonta. Cool temperatures, rainy weather, and the leaves are turning. Two of those three I don't mind, as for the rain, it really could go away at this point.  However, fall conjures up memories of my mom's homemade chicken soup and grilled cheese sandwiches. To keep with that theme, today's post is an easy recipe for French Onion Soup.

I first learned how to make French Onion Soup when I was a cook at an Italian restaurant. It was a staple on the menu and I probably served hundreds on any given night.  That recipe was very basic, and while tasty, was very high in salt.  As I am getting older (almost mid 30's, sshhhh...) I realize I can not keep up with high sodium foods.  So after a few attempts at this soup, I have come up with a lower sodium recipe that still boasts flavor.

recipe

French Onion Soup (serves 6)

2 softball sized sweet onions, sliced
1 tbsp olive oil or canola oil
4 cups low sodium beef stock
4 cups low sodium vegetable stock
1 tsp garlic
1/2 tsp dried thyme
2 tsp black pepper
2 to 3 tsp salt (to taste)
1 bay leaf
1 tbsp Worchestire Sauce
6 slices of low fat mozzarella or provolone cheese
6 slices of baguette

In a large skillet heat oil and gently saute onions over medium heat with thyme, salt, and pepper for about 5 minutes.  You want the onions to just slightly soften.  Then in a crock pot add stock, garlic, bay leaf, Worchestire Sauce, and onions.  Cook on low for 6 hours or high for 3 to 4 hours. 

To serve, ladle soup into a heat safe coffee mug to about 1/2 inch from top of mug.  Place one piece of baguette on top of the soup and top with cheese. Heat under broiler for about two minutes, until the cheese is golden brown.  Enjoy!!!

Wholesome Wednesday (Sloppy Joes)

Wholesome Wednesday kind of snuck up on me this week.  Busy with the kids in school and company coming on Friday, I was trying to decide what to post. I have a great Brussels sprout recipe, but I think with the weather getting cooler, a nice hot sandwich is good for today. 

Growing up my mom made sloppy joes quite often. It was a meal she could stretch and was also satisfying. My mom always made them from scratch, we never even new what Manwich was. In fact, I never had Manwich until I was an adult. While there is nothing wrong with that, homemade sloppy joes are just as easy and quick. What I love about making them myself, is I can control the quality of ingredients, and sodium level. I use ground sirloin which is 90% fat free and a lot of spices. Also serve the sandwich on a whole grain bun with steamed green beans as a side dish and you have a wholesome, satisfying dinner.

recipe

2 lbs ground beef (look for 90% fat free)
1 small onion, diced
1 large can of tomato sauce (26 oz can)
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
3/4 c water
1 tsp garlic
1 tsp chili powder
salt & pepper to taste

Brown beef in a large skillet with onion. Drain off any fat and discard.  Add remaining ingredients, stir, and simmer on low for about an hour.  Enjoy!

One Cheese Three Ways

I really should be dusting the bedrooms, grocery shopping, or better yet exercising.  Instead, I'm blogging for a few minutes. Then I'll resume to the before mentioned tasks.

Last weekend, we went to Fly Creek Cider Mill and while we were there I bought some cheese. I always go for the cheddar that is aged in Howe's Caverns (so yummy), but I also bought the garlic herb cheddar spread.  My original thought while buying it, was I would enjoy it on crackers as a snack.  Then my brain started thinking, how else could I use this wonderful soft cheese????  So I started experimenting and came up with three different uses. While most people won't be going to Fly Creek for this cheese, you can find other soft herb cheddar cheeses right in the grocery store. There are many brands that are delicious, just look for it the speciality cheese case in a tub about 4 oz.

Recipe numero uno:

Chicken sandwiches with garlic herb cheese spread.  This one is super easy, just grill a 4 oz chicken breast. Then instead of mayo, use the cheese as a spread on a toasted bun. The warmth of the bun will melt to cheese to a sauce consistency. Then top with lettuce and tomato. 

Recipe two:

Cheesey Orzo.  To make this wonderful side dish, prepare 1 cup dry orzo according to package instructions. (orzo is a small rice shaped pasta, found in the pasta aisle). Then drain and put back into hot pot with 1/4 cup fresh chopped parsley, 1 tsp pepper, and 2 Tbsp. cheese spread. Let the heat of the pasta melt the cheese and serve as a side dish. The orzo and cheese is so creamy and tastes really decadent and so so easy to make.

Last but not least recipe #3:

Stuffed Mushrooms. Take about ten button mushrooms and wipe clean with a paper towel. Remove and finely chop the stems. In a bowl mix the stems, 3 tbsp season breadcrumbs and 4 tbsp of cheese spread until combined. Spoon filling in mushroom caps and place on cookie sheet. Drizzle with olive oil and bake at 350 degrees for 20 minutes or until golden brown. I served this as a side to my cheeseburger, but would make easy appetizer.

Well, now that I have shared my three ways to use one terrific cheese spread, I must go on with my chores. Come back soon and see what else is cooking.

p.s. I will have instructions for a spook-tacular wreath coming up....start saving used dryer sheets!

Easy Garlic Knots

On the menu last night for dinner was homemade pizza. Simple enough, I prepared the dough in the afternoon, using Amy Z's recipe (a friend who is very talented and I'm trying to talk her into writing her own blog).  I pulled off a hunk of dough, that I normally split into two small calzones for the freezer. I decided to try garlic knots instead.


When we moved to Oneonta last year, I discovered a pizzeria called Mamma Nina's.  The pizza is New York City style, thin flat slices and very delicious.  They also have an item on the menu called garlic knots.  Apparently, this is popular menu item for central New York.  Jay and I fell in love with these garlic cheesy morsels.  We have tried them from other pizzerias, but Mamma Nina's in my opinion has the recipe down pat.


Moving ahead to my little experiment, I thought how hard can this be? My first job in life was working in an Italian restaurant as a line cook, so I had some skills. For my version of the garlic knots this is how I did it:

• Pinch off a golf ball size of your favorite pizza dough (if you don't make homemade then use a refrigerated brand or ask your local pizzeria if you can purchase a round of dough)
• Then start rolling a snake about 5 inches long (this brings back days of making playdough snakes)
• Tie the dough into a knot and place on an un-greased baking sheet
• Brush the the knot with olive oil and sprinkle with oregano, garlic powder and mozzarella cheese
• Bake at 400 degrees for 12 to 15 minutes or until puffed and golden brown
• When they come out of the oven brush with melted butter

You can substitute Parmesan cheese for mozzarella and use garlic infused olive oil instead of garlic powder.  Experiment and be creative. We also dip them into marina. YUMMY!!

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