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Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust 2007-07-06 21:04:00 If ever there is a time of year to treat your family to a whole beef tenderloin, Christmas is it. Don't be intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set. 1/4 cup whole-grain mustard 3 Tbs extra-virgin olive oil 1 Tbs dried savory, finely crumbled 1 Tbs dried thyme, finely crumbled 1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed) Vegetable oil for saut?ing Coarse salt Freshly ground black pepper 1 In a small bowl, mix together the mustard, olive oil, savory, and thyme.2 Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You?ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie wit ... Amp

Beef Rolled Rib Roast au Jus 2007-07-05 22:24:00 Beef rib roast is traditionally served "au jus," a French term meaning served in its own juices. 1 4-pound beef rib-eye roast 1/2 tsp salt (optional) 1/2 tsp pepper (optional) 1 Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid; do not cover.2 Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F. Remove the roast from the oven; cover with foil and let it stand 15 minutes. The meat's temperature will rise 5 degrees during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings.Beef au Jus1 After removing meat from the oven, spoon drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in p ...

Almond Cream Filling 2007-06-28 23:04:00 Ingredients 1/4 c Butter 1 c Almond paste 1 c Rich milk or light cream 1/2 c Sugar 1/2 c Toasted almonds, ground 6 Egg yolks 1 ts Vanilla Instructions 1. Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. 2. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. 3. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla. ...

Cherry Cheese Brownies 2007-06-25 23:29:00 Cherries and cream cheese make these brownies festive. 1 (16-ounce) can dark sweet cherries 1 (15-ounce) brownie mix (8x8 pan size) 2 eggs, divided 1/4 cup vegetable oil 1 (3-ounce) package cream cheese, softened 2 Tbs granulated sugar 3/4 cup flaked coconut 1 tsp almond extract 1 Drain cherries; reserve 1/4 cup cherry juice. Put brownie mix in a large bowl. Add 1 egg, oil and reserved cherry juice; mix well. Gently stir in cherries. Set aside. 2 Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer 3 to 4 minutes, or until well mixed. Add remaining egg; mix well. Stir in coconut and almond extract. 3 Lightly grease an 83832-inch baking pan. Spoon brownie mixture evenly into pan. Spoon cream cheese mixture over brownie mixture. Use a knife to swirl cream cheese mixture into brownie mixture. 4 Bake in a preheated 350-degree oven 35 to 40 minutes, or until wooden pick inserted near center comes out clean. Let cool. Cut ...

Baked Santa Fe Dip 2007-06-22 22:08:00 The fresh tomato topping provides a cool contrast to the spicy dip. 2 cups shredded cheddar cheese (8 ounces) 1 cup shredded Monterey Jack or mozzarella cheese (4 ounces) 1/2 cup light mayonnaise dressing or salad dressing 1 8-ounce can whole kernel corn, drained (3/4 cup) 1 4-ounce can chopped green chili peppers, drained 2 tsp finely chopped canned chipotle chili peppers in adobo sauce 1/4 tsp garlic powder 1 medium tomato, seeded and chopped (3/4 cup) 1/4 cup sliced green onion 2 Tbs snipped fresh cilantro 3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama 1 bag lightly salted tortilla chips or baked tortilla wedges 1 Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, ...

Citrus Salad 2007-06-14 23:05:00 Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette. 1/4 cup olive oil 2 Tbs sugar 1 tsp finely shredded lemon peel 1 Tbs lemon juice 1/4 tsp salt 3 large oranges, peeled and sectioned 1 large pink grapefruit, peeled and sectioned 1 medium green onion, sliced (2 tablespoons) 1 Tbs snipped fresh mint 4 cups shredded romaine lettuce (about 6 ounces) 1 For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well. 2 In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours. 3 To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings. ...

Mango Freeze 2007-06-11 20:36:00 3 medium mangoes, peeled, seeded, and chopped 1 12-ounce can peach, guava, or other tropical fruit nectar, chilled 1 cup crushed ice 1 Tbs honey (optional) 1 Combine all ingredients in a blender container. Cover and blend until smooth. Serve immediately. Makes 6 servings. Servings: 1 Preparation time: 10 minutes ...

Tala Methi Macchi - Pan cooked salmon with cumin and Fenugreek 2007-06-08 23:26:00 Fish is such a salvation for me on weeknights, it allows me to put something together from the scratch on a busy weeknight without much fuss and usually in less than 30 minutes if I am organized. This salmon is not really an exception, a few good ingredients, the interesting taste in this one is from the dried kasuri methi, a simple handy flavorful ingredient. This is the first time I added this to fish, I think this is a keeper.Tala Methi MacchiServes 3-4 peopleIngredients1 lb salmon fillets1/2 tsp turmeric1 tsp salt1 tsp red chilli powder1 tsp ground cumin-coriander powder1 lime2 tsp dried methi1 tbsp oil1 tsp grated ginger1 tsp cumin seedsMethod of Preparation1. Rub the salmon with the turmeric, salt, chili powder, ground cumin-coriander. 2. Squeeze the juice of the lime and add the methi and set this aside for 10-15 minutes.3. Heat the oil and add the cumin and ginger cook for a few seconds.4. Add in the fish and cook on each side for 10 minutes, till it flakes easily and is lightl ...

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust 2007-06-08 23:14:00 If ever there is a time of year to treat your family to a whole beef tenderloin, Christmas is it. Don't be intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set. 1/4 cup whole-grain mustard 3 Tbs extra-virgin olive oil 1 Tbs dried savory, finely crumbled 1 Tbs dried thyme, finely crumbled 1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed) Vegetable oil for saut?ing Coarse salt Freshly ground black pepper 1 In a small bowl, mix together the mustard, olive oil, savory, and thyme. 2 Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You?ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under ... Amp

Honey Cake (Lekach) 2007-06-08 23:10:00 1/2 cup strong coffee 1 cup honey 1 Tbs brandy, optional 2 eggs 2 Tbs vegetable oil 1/2 cup brown sugar 2 cups flour 1-1/2 tsp baking powder 1-1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1 Combine coffee, honey and brandy; mix well. Beat eggs in mixing bowl. Add oil and brown sugar. Combine flour, baking powder, baking powder, baking soda and spices; mix well. 2 Add flour mixture and honey mixture alternately to egg mixture. 3 Pour batter into greased 9-inch square pan. 4 Bake at 300?F 55 to 60 minutes or until cake springs back when lightly touched. Servings: 16 ...

Almond Phyllo Tart with Scallops 2007-06-07 21:35:00 Tart Shell5 sheets (14x18-inch) phyllo (fillo), cut into thin strips1/4 cup clarified butter1/4 cup whole almonds, very finely chopped or ground*2/3 cup granulated sugardash saltdash pepperdash nutmegTopping24 jumbo scallops (1½ pounds)SaltPepper1 cup butter1 cup finely diced leeks, white part only2 cups bottled clam juice1 cup Sauterne wine or chicken broth2 cups heavy cream2 apples, peeled and very finely dicedApple slices; for garnishThin slices of tops from leeks; for garnish1 For tart, preheat oven to 350F. Butter baking sheet; set aside. In medium bowl, gently toss phyllo strips with clarified butter. Then, toss with almonds, sugar and seasonings. Turn onto prepared baking sheet. Pat and shape into circle, about 8 to 9 inches in diameter. Bake at 350F until golden and crisp, about 12 to 15 minutes. Cool to room temperature.2 Sear scallops in very hot, dry frypan, about 2 minutes. Season to taste with salt and pepper. Remove to heatproof container and keep warm. Melt butter in sa ...

15 Minute Clam Chowder 2007-06-07 21:33:00 2 cans clams, drained2 celery stalks, chopped2 Tbs dehydrated onion1 can cream of celery soup1 can cream of mushroom soup1 can cream of potato soup1 pint half and half or milk1 Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.Servings: 4 ...

Citrus Salad 2007-06-07 21:31:00 Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.1/4 cup olive oil2 Tbs sugar1 tsp finely shredded lemon peel1 Tbs lemon juice1/4 tsp salt3 large oranges, peeled and sectioned1 large pink grapefruit, peeled and sectioned1 medium green onion, sliced (2 tablespoons)1 Tbs snipped fresh mint4 cups shredded romaine lettuce (about 6 ounces)1 For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.2 In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.3 To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.Servings: 6Preparation time: 2 hours and 15 minuteshttp://daily-cook-book.blogspot.com ...

Zucchini Alla Romana 2007-06-07 20:54:00 For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.2 cloves garlic2 tsp olive oil4 cups sliced zucchini (4 to 5 small)1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil1/4 tsp salt1/8 tsp pepper2 Tbs finely shredded Parmesan or Romano cheese1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.Servings: 6Preparation time: 15 minuteswww.daily-cook-book.blockspot.com ...

Baby Greens Salad with Oranges and Olives 2007-06-06 22:57:00 Add the blood orange sections just before serving. Over mixing can cause their festive color to bleed into other ingredients.12 cupsmesclun or other mild salad greens3 Tbsolive oil2 Tbsblood orange juice or regular orange juice2 Tbsbalsamic vinegar8thin slices red onion, separated into rings2 cupsblood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)2/3 cupmixed country olives or regular kalamata olives1/8 tspsalt1/8 tsppepper1Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.2Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.Servings: 8http://daily-cook-book.blogspot.com ...