Friday, April 28, 2017

Good Recipe (and pic) for Chateaubriand

Always delicious....feast for a king !


What is a good recipe for chateaubriand?


For chateaubriand, gather 1 1/4 pounds beef tenderloin, 2 tablespoons canola oil, 4 large baking potatoes, 2 turnips and 1 cup beef stock. Also organize 2 carrots and 2 tablespoons worth of varied seasonings, such as garlic powder, onion powder, salt, pepper and oregano. Roast browned tenderloin at 400 degrees Fahrenheit for 15 minutes, with vegetables cooking in their own small pots of boiling water. 

Season the well-trimmed tenderloin with the herbs and spices preferred, and heat the canola oil in a large skillet over high. Introduce the tenderloin, searing it thoroughly on each side, and remove. Prepare a roasting pan with a roasting rack inside, and transfer the meat onto the rack. Place the roast in the oven for the specified time; this produces a medium-rare result. Cut the potatoes, turnips and carrots into small football-like shapes, and boil them separately as mentioned until tender.
With the meat now on a cutting board and tented with foil, remove the rack from the roasting pan, and place the pan itself above a burner on the range. Over medium-high heat, add the stock to the pan, using a spoon or spatula to loosen any flavorful fond stuck to the bottom; this process is called deglazing. Simmer the sauce for several minutes, taste for and adjust the seasoning, and introduce the previously cooked vegetables to reheat them. Slice the meat thinly on the board, and present it above the vegetables with the fresh sauce ladled over top.

Monday, April 24, 2017

Monday, April 17, 2017

French Ham (Prosciutto) & Pear Crostini with Truffle Honey

Elegant..easy appetizer....



Veal Shanks Osso Bucco

Veal is the tradtional meat for Osso Buco but you can enjoy lamb, and beef shanks just as much....can even get exotic with venison or wild boar shanks...




Ingredients:

  • 4 pounds veal cross cut shanks, cut 1-1/2 inches thick
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 cup chopped onion
  • 1/2 cup finely chopped carrot
  • 3 cloves garlic, crushed
  • 1 can (14-1/2 to 16 ounces) Italian-style diced tomatoes, undrained
  • 1 cup dry white wine
  • 1 teaspoon dried basil leaves

Gremolata:

  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons shredded lemon peel
  • 1/2 teaspoon finely chopped garlic
Makes 6 Servings
Prep Time:  45 minutes
Cook Time:  1-1/2 hours

Instructions:

1. In Dutch oven, heat 1 tablespoon oil over medium heat until hot.
Add veal shanks, 1/3 at a time, and brown evenly, turning occasionally; add remaining 1 tablespoon oil as needed. Remove shanks from pan; season with salt.
2. Add onion, carrot and crushed garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return shanks to pan; bring to a boil.
Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.
3. Meanwhile in small bowl, combine gremolata ingredients; set aside.
4. Remove shanks to warm platter. Skim fat from cooking liquid. Cook liquid over high heat until slightly thickened, stirring occasionally.
Spoon approx. 3/4 cup sauce over shanks. Sprinkle shanks with gremolata; serve with remaining sauce.
Cook’s Tip: Veal cross cut shanks may be tied with string to help retain shape, if desired. To prepare in oven, use tightly covered Dutch oven or roasting pan.
After shanks are added to tomato mixture, cook in preheated 325°F oven; cooking time remains the same.


Thursday, April 13, 2017

How to Make An Antipasta Platter

It's easy and fun and......delicious..





Dont' forget the crusty bread and a good dry wine...Chianti works well...

Tuesday, April 11, 2017

Traditional Italian Appetizer-An Antipasta Platter

Think of a cheese board with extras.....very easy to make and you can use your imagination for the cheeses,meats,condiaments...but keep the Italian flavor....and don't forget the crusty bread and a nice Chianti...Bon Appetit...






Tuesday, April 4, 2017

How to make traditional cheese fondue

Fondue can make a great appetizer or even a light meal.. Hope this video catches your interest.
Also a note.....you  don't need the fancy fondue pot in the video...invest in an inexpensive electric pot....easier to contol heat and...cheaper.




An example of an electric pot....