Wednesday, February 28, 2007

Tenderloin with Porcini Crust


This recipe comes from Bon Appetit via epicurious (photo not mine). I am a mushroom lover but when cooking for others, many people reject the texture of cooked mushrooms. This recipe is great even for the mushroomphobic, as the dried porcinis sizzle in the pan and make a flavorful but slightly crispy crust. The herbed butter I could take or leave, but it's part of the original recipe so I left it in.

Ingredients
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Preparation
Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.

Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

Monday, February 26, 2007

Superbowl Cake


This is from last year. But I didn't make a superbowl cake in 06 or 07, so I thought to put this one in.

Wednesday, February 21, 2007

Skillet Macaroni and Beef



This recipe is loosely based on one found in Cook's Country. This truly is a 30 minute meal, one my husband always loves. This freezes and reheats well.

1 to 1.5 lbs ground beef
1 large onion, chopped fine
6 cloves garlic, minced
3 tomatoes, diced - or one 15 oz can diced tomatoes with green chiles
2 cups elbows
2 cups chicken or vegetable broth
1 29 oz can of tomato sauce
pinch of dried oregano
shredded cheddar cheese

Cook the beef in a nonstick skillet. Drain and pat dry the grease. Sautee the onion and garlic over medium heat in olive oil, until the onion is soft. Add the diced tomatos, tomato sauce, broth, and pasta. Bring to a boil. Cover and reduce heat, cook until pasta is tender. Add back in the reserved beef, mix together. Season with salt, pepper, and oregano. Serve hot with cheddar cheese.

Friday, February 16, 2007

Chocolate Cake with Limes


This is a quick and easy 3 layer chocolate cake with dense fudge frosting. Adding unsweetened chocolate to the icing makes all the difference when it comes to richness. The limes add a bit of spunk and I love the green and brown color combination. Yellow and brown is so last year.

Friday, February 9, 2007

Rose Golden Cookies

These are absolutely decadent cookies that I loved growing up. They are a favorite of my mothers, too. The easy layers make them a snap to make - but they are so rich. Sweetened condensed milk really sits on your stomach! So make these for a crowd and cut small pieces. :)

1 cup graham cracker crumbs
1/4 cup margerine, melted

Mix crumbs and margerine together, press down into an 8x8 pan.

In layers on top add:

-One layer of sweetened shredded coconut, spread generously.
-One layer of melted chocolate (made with 8 oz of chocolate chips melted with 1 stick butter)
-1 can of sweetened condensed milk
-3/4 cup coarsly chopped nuts, walnuts or pecans are best

Bake at 350 degrees for 1/2 and hour, allow to cool completely before cutting (unless you like a mushy cookie in a bowl, which is fine too).

Sunday, February 4, 2007

Potato Bread


Potato Bread. But since I made it in the breadmaker it doesn't have a recipe, and doesn't really count.