Classic Beef Wellington
It is thought that this classic English dish was named after Arthur Wellesley, the 1st Duke of Wellington. Apparently, the Duke loved a dish of beef, truffles, mushroom, Madeira wine and pâté cooked in pastry. Other accounts credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars.
Wellington is sometimes informally used to describe other dishes in which meat is baked in a puff pastry. The most common variations are Sausage Wellington, Lamb Wellington and Salmon Wellington. Beef Wellington is a preparation of fillet steak coated with a pâté (often pâté de foie gras) and duxelles, which is then wrapped in a puff pastry and baked.
INGREDIENTS
3.5 Pounds Tenderloin Roast
Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
¾ Pound Butter
1 Pound Flour
½ Ounces Kosher Salt
1 Ounce Sugar
2 Egg Yolks
¾ Cup Water
¼ Cup Pâté de Foie Gras
1/8 Cup Diced Truffles
1 Egg Yolk
¼ Cup Milk
Preheat the oven to 450° F. Dry the roast on paper towels and rub all sides lightly with the olive oil. Season with salt and pepper and place in an open baking pan. Bake for 40 minutes. Meanwhile, cut the butter into the flour along with the salt and sugar. Mix the egg yolks with water and add gradually to the dry mixture. Gather the dough together and roll it out to a size that will encompass the roast. When the beef is ready, remove from the pan and cover with the foie gras and a few diced truffles. Place beef on top of the dough and roll the dough around it so that the roast is completely surrounded. Combine 1 egg yolk with milk and brush on top of the dough. As a decorative touch, the dough may be scored lightly in a criss-cross pattern before brushing with the egg and milk mixture. Place in the oven for 20 minutes or until the dough has become a golden brown. Remove from the oven and let the meat rest for 5 minutes before carving. Transfer to a warmed serving platter. Serves 6
Beantown Baked Beans
This recipe is so easy. All you need is simmering time!
INGREDIENTS
1 Pound Dried Navy Beans
2 Chopped Onions
1 Cup Water
½ Pound Diced Bacon
½ Cup Brown Sugar
1/3 Cup Ketchup
¼ Cup Molasses
5 Cloves Crushed Garlic
1 Tablespoon Kosher Salt
1 ½ Teaspoons Dry Mustard
¼ Teaspoon Freshly Ground Black Pepper
Soak the beans in enough water to cover plus three inches over night. Drain the beans and place in a large pot. Bring to a boil for 15 minutes. Turn heat down to simmer and add onions, water, bacon, brown sugar, ketchup, molasses, garlic, salt, dry mustard & black pepper. Cover and simmer for 8 to 10 hours. After cooking for some time add water as needed. Serve hot as a side dish. Serves 6
Blueberry Pie
What is better than Blueberry Pie? Answer: Two Blueberry Pies!
INGREDIENTS
2 Rolled Out Rounds of Basic Pie Dough
4 Cups Blueberries
1 Tablespoon Fresh Lemon Juice
¾ Cups Sugar
3 Tablespoons Cornstarch
½ Teaspoon Finely Grated Lemon Zest
¼ Teaspoon Salt
¼ Teaspoon Ground Cinnamon
2 Tablespoons Cold Butter
Fold 1 dough round in half and carefully transfer it to a 9 inch pie dish. Unfold and ease the round into the pan without stretching it. Pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors ( I can’t live without kitchen scissors), trim the edges of the dough, leaving ¾ inch of an overhang. Set the dough lined pie dish aside, along with the other dough in a cool place until you are ready to use it. Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough lined pie dish. Cut the butter into small pieces and dot the top of the blueberry mixture with the butter.
Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang. Next fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow the steam to escape during baking. You may also use a pie bird if you like. Refrigerate the pie for 30 minutes until the dough is firm. Meanwhile position a rack in the lower third of the oven and preheat to 375° F. Bake the pie, with a baking sheet underneath to catch drips, for 50 to 60 minutes until the crust is golden and the filling is thick and bubbling. Transfer to a wire rack and let cool for 1 to 2 hours to completely set. Serve at room temperature. Makes one 9 inch pie. Serves 8
Double Pie Crust
INGREDIENTS
2 ½ Cups Unbleached Flour
1 Teaspoon Salt
2/3 Cup Shortening
8 Tablespoons Cold Water
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9 inch or 10 inch pie plate top and bottom. Transfer pastry to pie plate. Trim pastry to ½ inch beyond the edge of the plate; flute the edges. Fill shell according to recipe directions and top with the second round. Crimp the edges and bake according to recipe directions.
Blueberry Crumble Pie
Summer was created for blueberries and what a great way to honor summer than to make a blueberry pie! This recipe is made with a crisp and crunch crumb topping which is the perfect match for a juicy berry pie filling.
INGREDIENTS
1 Basic Pie Dough
¾ Cup Plus 5 Tablespoons Unbleached Flour
2/3 Cup Firmly Packed Light Brown Sugar
1/3 Cup Plus 2 Tablespoon Sugar
2 Tablespoons Ground Cinnamon
1/8 Teaspoon Salt
1 Stick (8 Tablespoons) Cold Unsalted Butter
5 Cups Blueberries
Put your oven rack in the lower third of the oven and preheat to 400° F.
Roll out the dough and transfer to a 9 inch pie pan. Refrigerate until firm. Line the chilled piecrust with a piece of aluminum foil. Fill with dried bean, pie weights or uncooked rice. Bake for 15 minutes until the pie crust dries out. Carefully remove the weights and the foil. Reduce the heat to 350° F and continue to bake for another 5 minutes until the crust is lightly browned on the edges and dry looking on the bottom. Transfer the pie crust to a wire rack.
Increase the heat to 375° F. In a large bowl, stir together the ¾ cup of flour, 1/3 cup of the brown sugar, the 1/3 cup sugar, 1 teaspoon of the cinnamon and salt. Cut the butter into ¾ inch pieces and scatter the pieces on top and toss around with a fork or your fingers to coat with the flour mixture. Using a pastry blender or your fingers, work the ingredients together until the mixture forms large, coarse crumbs that are the size of large peas. Set the topping aside.
In a separate large bowl, combine the blueberries, the remaining 1/3 cup brown sugar, the remaining 1 teaspoon cinnamon and 4 tablespoons of the flour. Gently stir to coat the blueberries evenly. Sprinkle the remaining 1 tablespoon of flour and 1 tablespoon of sugar over the bottom of the prebaked pie crust. Pour the filling into the crust, spreading it evenly. Sprinkle the topping evenly over the blueberry filling. Bake the pie for 50 to 60 minutes or until the topping is golden brown and the blueberry filling just begins to bubble. Transfer to a wire rack and let cool completely. Serve at room temperature. The pie is best served the day it is baked. Makes one 9 inch pie. Serves 12
Single Pie Crust
INGREDIENTS
1 ¼ Cups Unbleached Flour
½ Teaspoon Salt
1/3 Cup Shortening
4 Tablespoons Cold Water
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9 inch or 10 inch pie plate. Transfer pastry to pie plate. Trim pastry to ½ inch beyond the edge of the plate; flute the edges. Fill or bake shell according to recipe directions.
Roasted Pork
So easy to make and makes a fabulous Sunday dinner. Any leftovers that you have are great for making Cuban Pork Sandwiches!
INGREDIENTS
5 Peeled & Pressed Large Garlic Cloves
5 Teaspoons Chopped Fresh Rosemary
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 ½ Pound Boneless (Well Trimmed) Pork Loin Roast
Preheat your oven to 400° F. Combine the garlic, rosemary, salt and pepper in a bowl. Rub the garlic mixture all over the pork before placing, fat side down, in a roasting pan. Roast the pork for 30 minutes and then turn the pork over fat side up. Roast for another 25 minutes or until the pork reads 155° F (insert a thermometer into center of the pork). Remove from the oven and let stand for 10 minutes. Pour any juices from the roasting pan into a small saucepan. Set over low heat to keep warm. Cut the pork crosswise into 1/3 inch thick slices. Arrange pork slices on a platter and pour the pan juices over the top. Serves 8
Chicken Cacciatore
Braised in a tomato based sauce and often includes wild mushrooms, Chicken Cacciatore is an Italian dish that refers to as “hunter style.” It is said that “if a hunter came home empty handed his wife would kill a chicken for a meal instead.” For this recipe, I am using fresh tomatoes and am leaving out the mushrooms. You may add the mushrooms and vegetables such a zucchini or bell peppers if you wish.
INGREDIENTS
One 3 ½ Pounds Of Chicken (Cut Into Pieces)
3 Tablespoons Olive Oil
1 Cup Thinly Sliced Onions
3 Thinly Sliced Garlic Cloves
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
1/3 Cup White Wine
2 Cups Peeled & Chopped, Firm Ripe Tomatoes
You May Use Canned Plum Tomatoes In Their Juice
Rinse the chicken pieces and pat dry with paper towels. Heat the olive oil in a large skillet on medium heat. Add the onions and cook until translucent. Stir occasionally. Push the onions to the side and add the garlic & chicken pieces skin side down. Cook until the chicken skin is golden brown. Turn pieces over and brown on the other side. Season the chicken with salt and pepper on both sides. Add the wine and simmer until reduced by half. Finally, add the tomatoes. Lower the heat and cover the skillet with the lid slightly ajar. Cook the chicken for 45 minutes in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones. If the sauce starts to dry add a couple of tablespoons of water. Serves 4
Victoria’s Cherry Pie
Cherry pie is one of my favorite things to eat! Homemade cherry pie is one of life’s treats!
INGREDIENTS
2 ½ Cups Unbleached Flour (Plus More For Dusting)
3 Tablespoons Plus 1 Cup Sugar (Divided)
¾ Teaspoons Salt (Divided)
1 Teaspoon Ground Cinnamon
1 Cup (2 Sticks) Butter (Cut Into Small Cubes – Chilled)
7 Tablespoons Ice Water
2 Pounds Fresh & Pitted Cherries
3 Tablespoon Cornstarch
1 Tablespoon Milk
In a large bowl combine flour, 1 tablespoon sugar, ½ teaspoon salt and cinnamon. Cut in the butter using a pastry cutter until butter is the size of small peas. To ensure the butter is cold enough, chill in the freezer for a few minutes while you prepare the rest of the ingredients. I you do not have a pastry cutter you can use two knives to cut in the butter. Stir in the ice water with a fork just until combined and the dough holds together. Form the dough into two 5 inch discs. Cover and chill for 1 hour or until cold, but not completely firm.
Preheat the oven to 400° F. On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Transfer to a 9 inch pie pan. In a large bowl, toss together cherries, cornstarch, 1 cup of sugar and the remaining ¼ teaspoon of salt. Spoon the cherry mixture into the dough lined pan and set aside. On the same lightly floured surface, roll out the remaining disc of dough into a 10 inch circle and cut into ½ inch wide strips. Top the cherry mixture in the pan with the dough strips, weaving them in and out to make a lattice crust and then crimp the outside edge of the crust. If you don’t want a lattice crust you can just make a normal top crust like I have done in the photo above. Brush the crust all over with milk and sprinkle with the remaining 2 tablespoons of sugar. Arrange on a baking sheet to catch any drips. Yes, you will have drips so be sure to set the pie pan on the baking sheet. I like to use a pie bird to let out the steam. If you don’t have a pie bird or pie vent then cut slits in the top crust (if you are not using a lattice crust). Bake for 1 ¼ hours or until bubbly and golden brown. Set aside to let cool before serving. Serves 12
Osso Buco
Osso Buco literally means “bone with a hole” and is Milanese specialty of veal shanks braised with vegetables, white wine and broth. There are two types of osso buco, a modern version that has tomatoes and the original version which does not. The original version (osso buco in bianco) is flavored with cinnamon, bay leaf and gremolata. The modern version includes tomatoes, carrots, celery and onions. Gremolita is optional. I am giving you the modern version.
INGREDIENTS
4 (12 Ounce) Veal Osso Buco
3 Tablespoons Butter
2 Tablespoons Olive Oil
1 Medium Minced Carrot
1 Medium Minced Onion
1Celery Stalk
1 Cup Dry White Wine
1 Cup Veal Stock or Chicken Stock
3 Medium Tomatoes (Peeled, Seeded & Chopped)
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
GREMOLATA
½ Cup Minced Parsley
2 Teaspoons Grated Lemon Zest
3 Minced Garlic Cloves
In a heavy pot (with a lid) combine the butter and the oil in the pot and heat until hot, but NOT smoking. Add the veal and brown well on all sides over medium heat. Transfer the veal to a plate and set aside. Add the vegetables to the pot and cook for 5 minutes until just softened. Return the veal to the pot and add the white wine, the stock and the tomatoes. Season with the salt and pepper. Cover the pot and bring to a boil. Then turn the heat to low and simmer for 1 ½ hours. Turn the meat occasionally and add a little additional stock to the pot if necessary. The osso buco is done with the meat is very tender and the sauce is slightly thickened. Transfer the osso buco to a platter and keep warm. Prepare the gremolata by combining the parsley, lemon zest and garlic in a small bowl. Season with the salt and pepper. Sprinkle the gremolata over the osso buco and serve on warm dinner plates. You can serve with saffron risotto, mashed potatoes or a spiral pasta. Serves 4
Beef Stew With Beer
Everything tastes better cooked in beer!
INGREDIENTS
3 Pounds Beef For Stew
¼ Cup Olive Oil
3 Cups Sliced Onions
3 Cloves Crushed Garlic
2 Tablespoons Unbleached Flour
2 ¼ Cups Light Beer
2 ¼ Cups Dark Beer
2 Allspice Berries
1 Bay Leaf
¼ Teaspoon Thyme
3 Peppercorns
Place the olive oil in a heavy pot and heat until hot. Make sure that the oil is not smoking. Add the beef and brown all sides. Remove the beef to a platter and set aside. Add the onions and garlic to the pot and brown. Stir occasionally. Sprinkle the onions and garlic with the flour and cook for another 3 minutes. Gradually add the beer and reduce the heat. Cook slowly uncovered for 25 minutes. Make an herb bundle by combining the allspice, bay leaf, thyme and peppercorns in a piece of cheesecloth. Secure with kitchen twine.
Add the beef back to the pot of cooking liquid. Add the herb bundle and simmer, covered, for 1 hour. Next uncover the pot and cook uncovered for another 30 minutes. When done remove the herb bundle. Serve with a side of mashed potatoes. Serves 6
Cornish Game Hens With Herbs & Butter
INGREDIENTS
2 Organic/Free Range Cornish Game Hens
1 Tablespoon Salt
1 Tablespoon Freshly Ground Pepper
¼ Pound Unsalted Butter
5 Minced Shallots
1 Teaspoon Rosemary
1 Teaspoon Thyme
2 Tablespoons Chopped Parsley
Preheat the oven to 350° F. Cut each hen in half and sprinkle all over with salt & pepper. Set the hens aside to bring to room temperature. Melt the butter in a small pan, over medium heat, and add the shallots, rosemary and thyme. Stir well and let bubble for 5 minutes. Remove from the heat and place hens in a flat baking pan skin side up. Baste with the butter sauce. Bake for 50 minutes. Baste every 15 minutes. Remove from oven and let sit for 5 minutes. Transfer to a serving platter and garnish with parsley. Serves 4
