Tag Archives: Meat

Beef, Entertaining, Miscellaneous, Potatoes

Beef Tenderloin with Three-herb Chimichurri and Sweet Potato Wedges

Chimichurri is what all the cool kids are eating now, according to Saturday’s Irish Times. I made this three-herb chimichurri a few weeks ago, inspired by the herbs I got from Living Flavour last month, so I’m feeling very smug and ahead of the trends.

Chimichurri is usually only made with parsley, but this version, using cilantro and mint as well, is even better. And now that so many people are growing their own these days, it’s an ideal recipe for using up some of the herbs from your garden.

If you want to make this recipe even faster (and less expensive) to cook, use steaks or even chicken instead of a pricey tenderloin. I served sweet potato wedges with this, but a selection of roasted or grilled vegetables would be fantastic too.

Beef Tenderloin with Three-herb Chimichurri
adapted from Bon Appétit, July 2006

Serves 4 to 6

The original recipe calls for the beef to be grilled, but since my Weber hasn’t been used (and therefore cleaned) since about 2006, I opted to roast it instead. I also scaled down the original quantities to make this more suitable for a family dinner. Click on the link above for grilling instructions and for ingredient quantities to serve 8 to 10.

for the spice rub:
1 tablespoon dark brown sugar
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon chipotle chile powder or ancho chile powder (optional)
1/2 teaspoon ground black pepper

for the chimichurri:
1/4 cup (60 ml) olive oil
1 1/2 tablespoons sherry vinegar or red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 garlic clove, peeled
1 medium shallot, peeled and quartered
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper (optional)
1 1/2 cups (packed) (30 g) stemmed fresh parsley
1 cup (packed) (20 g) stemmed fresh cilantro
1/2 cup (packed) (15 g) stemmed fresh mint

1 x 2 lb (900 g) beef tenderloin
olive oil

To make the spice rub, combine all the ingredients in a small bowl. Set aside.

To make the chimichurri sauce, combine the olive oil, vinegar, lemon juice, garlic, shallot, salt, pepper and crushed red pepper in a blender or food processor. Blend until almost smooth. Add one-quarter of each of the herbs and blend until incorporated. Add the remaining herbs in three more additions, pureeing until almost smooth after each addition. Add in a little more olive oil if you think it needs it — you want it to have a pesto-like consistency, not a paste.

Let the beef stand at room temperature 1 hour before roasting. Position a rack in the center of the oven and preheat it to 425°F (220°C). Pat the beef dry with paper towels, then brush with oil. Sprinkle all over with the spice rub, using all of the mixture (the coating will be thick). Heat a splash of olive oil in a large frying pan over a medium-high heat and sear the beef for 1 minute on all sides. Transfer the beef to a foil-lined baking sheet (for easier clean-up) and roast for about 30 to 40 minutes, until a meat thermometer inserted into the thickest part of the meat registers 125°F to 130°F (52°C to 54°C) for medium-rare. Transfer to a platter, cover loosely with foil and allow to rest for 15 minutes. Thinly slice the beef crosswise and serve with the chimichurri sauce.

Beef, Italian food, Pasta and noodles, Soups and stews, Vegetarian main dishes

Italian Wedding Soup and Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Tonight I wanted to make something special for Sam after his fantastic first dance class. My four-year-old nephew and in-laws also joined us for dinner. Strangely, I’m more nervous cooking for kids than adults. Kids aren’t afraid to tell you they don’t like your food and are more than willing to go hungry if necessary to prove it. When I saw this recipe for tiny meatball-filled soup I figured the kids (even my chicken nuggets-loving nephew) would be amused enough to eat it, even if the adults weren’t as impressed. Luckily, both kids and adults enjoyed the soup. The whole wheat pasta with Swiss chard was also a hit. You can find these recipes and other kid-friendly fare at our new Family Favorites page at the top of the site.

Italian Wedding Soup
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 6 to 8

for the meatballs:
1 small onion, grated
3 cloves garlic, minced
3 tablespoons chopped fresh flat-leaf parsley
1 egg
1 teaspoon salt
freshly ground black pepper
1/2 cup (50 g) grated Parmesan cheese
1/4 cup (25 g) plain dry breadcrumbs
1 lb (450 g) ground beef

for the soup:
8 cups (2 liters) low-sodium chicken broth
1 lb (450 g) escarole, coarsely chopped
2 eggs
1/2 cup (50 g) freshly grated Parmesan
salt and freshly ground black pepper

To make the meatballs, in a large bowl, stir together the onion, garlic, parsley, egg, salt and pepper. Using your hands, mix in the the cheese, breadcrumbs, and beef. Shape the meat mixture into 1‑inch-diameter meatballs (about 75). Place on a baking sheet or large plate.

To make the soup, bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and escarole and simmer until the meatballs are cooked through and the escarole is tender, about 8 minutes. In a small bowl, whisk together the eggs and cheese. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth for about 1 minute, stirring gently with a fork to form thin stands of egg. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve.

***

Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
adapted from Giada’s Family Dinners by Giada De Laurentiis

Serves 6

3 tablespoons toasted walnuts or pine nuts
3 tablespoons olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped
3 garlic cloves, minced
1 x 14 oz (400 g) can diced tomatoes with juices
1/4 cup (60 ml) dry white wine
1/4 teaspoon dried crushed red pepper flakes
salt and freshly ground black pepper
12 oz (340 g) whole wheat spaghetti
1/2 cup (70 g) pitted Kalamata olives, coarsely chopped
3 tablespoons freshly grated Pecorino cheese

Preheat a small, heavy skillet over medium-low heat. Place the nuts in the hot skillet and stir them until they become golden brown and fragrant, about 5 minutes, taking care not to scorch them. Immediately place the toasted nuts in a separate bowl to cool and set aside.

Heat the oil in a large frying pan over medium-high heat. Add the onions and saute for about 8 minutes, until tender. Add the chard and saute for about 3 minutes, until it wilts. Add the garlic and saute for 1 minute, until fragrant. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook for about 10 minutes, stirring occasionally, until tender but still firm to the bite. Drain the spaghetti, add it to the chard mixture and toss to combine.

Transfer the pasta to a large bowl or platter. Sprinkle with the olives, cheese and nuts. Serve, passing extra cheese if desired.

Beef, Casseroles, Greek food, Potatoes

Hearty Moussaka with Low-fat White Sauce

Every time I eat Greek food I think about Kristin’s mom and stepdad taking us to Chicago to eat at Greek Islands. As a sixteen-year-old, any trip to the big city was amazing, but my first trip to Chicago’s Greektown was especially memorable. Friday night traffic was terrible (and a little exciting), the restaurant was packed, the menu was filled with dishes I had never heard of, much less eaten, and we started the meal with flaming cheese. How could that not leave an impression?

After moving to Chicago after college, I ate in Greektown frequently, usually with a big group of friends. Greek food is perfect for groups. Everyone can find a dish they like, yet few people cook Greek food at home. I’ve been experimenting over the past couple years with some of my Greek restaurant favorites. This recipe was my first try at moussaka. Although I managed to forget to add the cinnamon to the sauce, it still turned out great. I paired it with fresh green beans, but a tossed salad with feta and olives would have been even better. After this success, I may even be up for setting a plate of saganaki aflame. Opa!

Hearty Moussaka with Low-fat White Sauce
adapted from Bon Appétit, February 1998

Serves 8

olive oil spray (or olive oil)
1 or 2 eggplants (1 1/2 lb/680 g total), peeled, cut in half lengthwise, then crosswise into 1/2‑inch slices
1 1/2 lb (680 g) zucchini, trimmed and cut into 1/4‑inch-thick rounds
1 lb (450 g) red-skinned potatoes, cut into 1/4‑inch-thick rounds
1 teaspoon olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 teaspoons dried oregano
1 lb (450 g) lean ground beef (sirloin or ground round)
1 x 28 oz (800 g) can whole tomatoes in juice
3 tablespoons tomato paste
1/4 cup (25 g) plain dry white breadcrumbs
1/4 teaspoon ground cinnamon
3 cups (700 ml) low-fat white sauce (see below)
2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 425°F (220°C). Spray 2 large baking sheets with olive oil spray or brush with olive oil. Arrange the eggplant slices and half of the zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange the potato rounds and remaining zucchini, overlapping slightly, on the second baking sheet. Spray the vegetables generously with olive oil spray or brush with olive oil. Sprinkle the vegetables with salt and pepper. Bake the vegetables until tender and beginning to brown, about 40 minutes. Remove from the oven and cool. Reduce the oven temperature to 375°F (190°C).

Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the onion and garlic and saute until the onion for about 7 minutes, until tender, adding 1 to 2 tablespoons of water if the mixture seems dry. Stir in the oregano. Add the beef and saute until brown, breaking it up with back of spoon. Add the tomatoes with their juices and the tomato paste, breaking up tomatoes with the back of the spoon. Simmer for about 15 minutes, until the mixture thickens slightly. Season to taste with salt and pepper. Remove from the heat and mix in the cinnamon.

Spray or brush a 13 x 9 x 2‑inch glass baking dish with olive oil spray. Sprinkle the breadcrumbs over the bottom of the dish. Arrange the potatoes in the prepared dish. Spoon half of the beef mixture over. Arrange the eggplant slices over. Spoon the remaining beef mixture over. Top with all of the zucchini, overlapping slightly if necessary.

Pour warm low-fat white sauce over the moussaka. Sprinkle 2 tablespoons of cheese on top. Bake until the top is golden brown, about 55 minutes. Let stand for 15 minutes. Cut into squares and serve.

Low-fat White Sauce

Makes 3 cups (720 ml)

6 tablespoons all purpose flour
3 cups (720 ml) low-fat milk
1/4 teaspoon ground nutmeg
1/3 cup (30 g) grated Parmesan cheese
1 large egg, beaten
1 teaspoon butter
salt and freshly ground black pepper

Whisk the flour in a heavy medium saucepan to remove any lumps. Gradually add 1 cup (240 ml) of milk, whisking until smooth. Add the remaining 2 cups (480 ml) of milk and nutmeg. Whisk over a medium heat for about 10 minutes, until the mixture thickens and boils. Remove from the heat. Whisk in the Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

Beef, Cakes

Mark Bittman’s Basic Meatloaf with Roasted Parnsips and Raspberry Buttermilk Cake

Meatloaf reminds me of falling in love with my husband. Romantic, isn’t it? I can clearly remember the moment I sheepishly admitted to him that I love meatloaf, and could we please have it for dinner. The aged paperback cookbook containing 101 recipes for ground beef that sat on Reuben’s shelf for as long as I can remember also brings back good, and hilarious, memories of our early cooking days together. I think half of those 101 recipes were meatloaf recipes. I remember paying special attention to these recipes, thinking they would make an ideal meal for us impoverished college students — except for the odd and numerous ingredients listed in most of the recipes. Do people still put anchovies, olives, Cheese Whiz or tomato soup in their meatloaf? Eventually, Reuben and I gave up on meatloaf recipes and developed our own odd list of ingredients to make a decent one. This week, in a fit of open-mindedness, and perhaps in subconscious recognition of our 14-year dating anniversary, I decided to try out another meatloaf recipe. And as with every other recipe in Mark Bittman’s How To Cook Everything, I was thrilled with the results.

Basic Meatloaf
adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman

Serves 6 to 8

fresh breadcrumbs made from 1 or 2 slices of good-quality white bread
2 lb (900 g) ground beef (you can also use veal, lamb, and/or pork combined with beef)
1 egg, lightly beaten
1 clove garlic, minced
1 small onion, minced
1 small carrot, peeled and minced
1/2 cup (50 g) freshly grated Parmesan cheese
1/4 cup (10 g) minced fresh parsley
1/2 teaspoon minced fresh thyme
salt and freshly ground black pepper

Preheat the oven to 350°F (180°C).

Mix together all of the ingredients. Shape the meat into a loaf in a baking pan (free-form meatloaf baked in a larger baking pan will be less greasy than meatloaf baked in a loaf pan). Bake for 50 to 60 minutes, basting occasionally with the rendered pan juices. When done, the meatloaf will be lightly browned and firm, and an instant-read thermometer inserted into the center of the loaf will read 160°F (70°C).

***

Roasted Parsnips

Serves 4 to 6

1 1/2 lb (680 g) parsnips, peeled
4 tablespoons olive oil
1 clove garlic, minced
3 sprigs fresh thyme
salt and freshly ground black pepper

Preheat the oven to 375°F (190°C).

Cut the parsnips into 2‑inch-long pieces, halving or quartering large parts of the parsnips so that each piece is about 1/2 inch thick. Toss the parsnips with the olive oil, garlic, thyme, salt and pepper. Spread the parsnips onto a large baking sheet in a single layer. Roast for about 45 minutes, until the parsnips are tender, turning once or twice to prevent scorching. Remove the thyme sprigs before serving.

Raspberry Buttermilk Cake
adapted from Smitten Kitchen

Makes 1 x 9‑inch cake

1 cup (120 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (60 g) unsalted butter, softened
2/3 cup (150 g) plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup (120 ml) well-shaken buttermilk
1 cup raspberries (about 5 oz/140 g)

Preheat the oven to 400°F (200°C) with a rack in the middle. Butter and flour a 9‑inch round cake pan.

Sift or whisk together the flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat the butter and 2/3 cup (150 g) sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in the vanilla and zest, if using. Add the egg and beat well.

At low speed, mix in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour. Mix until just combined. Spoon the batter into the prepared cake pan, smoothing the top. Scatter raspberries evenly over the top and sprinkle with the remaining 1 1/2 tablespoons sugar.

Bake for 20 to 25 minutes, until the cake is golden brown and a tester inserted into center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack and cool until it’s just warm, 10 to 15 minutes more. Invert onto a plate.

Beef, Irish food, Potatoes, Soups and stews

Beef and Guinness Stew with Champ

In Ireland, it’s easy to take the top-quality food for granted. We have butter that’s a creamy yellow, the way it should be; bread that’s baked fresh every day and delivered to the stores first thing in the morning; brown eggs that are so fresh they’re often not even refrigerated in the grocery store; lamb that’s world famous; and grass-fed beef.

I didn’t appreciate how special the beef in particular is until I read Michael Pollan’s In Defense of Food recently, in which he says that 100% grass-fed beef commands premium prices in America (and indeed, a recent article in The Village Voice said a 1‑lb grass-fed, local steak set them back $26 compared to $9.99 for a typical feedlot steak of the same weight). Yet in Ireland, famous for the lush green grass (it’s not called the Emerald Isle for nothing), it’s just the way beef is. As I type this, I can look out my window and see my neighbor’s cattle grazing in the field just across the road. When I cook in my kitchen, I look west over a patchwork quilt of fields of potatoes, wheat, more cows and sheep too. When I take a walk with my son in my rural neighborhood, we pass another neighbor’s dairy farm, and if I walk further still, we pass the lambs that eventually wind up in the local butcher. If I walk east, I can stand at the top of our hill and see the Irish Sea about ten miles away, where small, colorful fishing boats trawl the waters. Compared to the US, where the average food item in a typical meal travels 1,500 miles to reach your plate, I feel very lucky indeed to be able to stand on my front step and practically be able to see where my milk, beef, lamb and fish come from, not to mention potatoes and various grains as well.

If you want to cook something special to celebrate St. Patrick’s Day on Wednesday, this beef and Guinness stew with a traditional Irish champ (brúitín) is just the thing. The stew is robust and full of flavor, given the pint of plain that’s in it. The bite of the spring onions in the champ is the perfect accompaniment to the rich stew, but feel free to serve it with plain mashed potatoes instead. If you want to round this off with an Irish dessert, try these easy Baileys cream pots. But don’t limit yourself to only serving this stew on Paddy’s Day. It’s actually the best beef stew I’ve ever made.

Beef and Guinness Stew
adapted from Gourmet, October 2004

Serves 4

To make this into a one-pot meal, add some baby potatoes right into the stew along with the beef stock, Guinness and herbs instead of serving with the champ. And don’t be tempted to skip tossing the beef in the flour — the flour helps give the sauce its gorgeous, thick consistency later on. Like most stews, this one actually improves in flavor after a day, so the leftovers are even better.

2 lb (900 g) boneless beef chuck (stewing beef), cut into 1‑inch pieces
1/4 cup (30 g) flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (60 ml) olive oil
2 onions, roughly chopped
4 to 6 carrots, cut into 1‑inch pieces on the diagonal
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
4 cups (960 ml) beef stock or broth
approx. 2 cups (500 ml) Guinness (or another stout)
1 tablespoon Worcestershire sauce
1 tablespoon dried thyme
2 bay leaves
chopped fresh parsley, to garnish

Pat the beef dry. Stir together the flour, salt and pepper in a bowl. Add the beef, turning to coat all the pieces, then shake off the excess flour and transfer to a plate.

Heat the oil in a pot over a moderately high heat, until just smoking, then brown the beef in 3 batches, turning occasionally, about 5 minutes per batch (don’t crowd the pot, otherwise the beef will steam, not brown). Transfer to a bowl and set aside.

Reduce the heat to medium. Add the onions and carrots to the pot and saute for 10 minutes, scraping up any brown bits from the bottom of the pan and stirring frequently. Add the garlic and cook for 1 minute. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute more. Stir in the beef along with any juices accumulated in the bowl. Add in the beef stock, Guinness, Worcestershire sauce, thyme and bay leaves. Stir to combine. Bring the stew to a boil, then reduce the heat to medium-low. Simmer, uncovered, for 1 to 1 1/2 hours, stirring occasionally, until the beef is fork-tender and the sauce has reduced and thickened.

To serve, spoon off any fat that may have risen to the top of the stew. Taste for seasoning. Spoon some champ into individual shallow bowls or plates, making a well in the center. Ladle the stew on top of the champ, garnish with the chopped parsley and serve.

***

Champ

Serves 4

If you have your own favorite recipe for mashed potatoes, just follow that and add the scallions at the end, and voilà! Now you have champ. Or you could try making colcannon, another traditional Irish potato dish and first cousin to champ.

2 lb (900 g) floury potatoes, such as Kerr’s Pink, Maris Piper or Yukon Gold
1/2 cup (120 ml) milk
4 oz (110 g) butter
6 spring onions (scallions), white and green parts finely sliced
salt and freshly ground black pepper

Peel the potatoes and slice them 1/4 inch thick. Put them in a large pot of generously salted water and bring to the boil. Simmer until the potatoes are tender, then drain. Return the potatoes to the pot off the heat, cover with a clean tea towel and allow to sit for 5 minutes (this helps to dry out the potatoes, resulting in a fluffier mash). Meanwhile, while the potatoes are cooking, place the milk, butter and spring onions in a saucepan over a medium heat, until the butter has melted. Mash the potatoes, then pour in the hot milk and spring onion mixture and beat with a wooden spoon until the mash is fluffy and light. Taste for seasoning and serve piping hot.

Cakes, Mexican food, Pork, Slow cooker

Green Chile Pork Tacos and Devil’s Food Cupcakes with Vanilla Buttercream Frosting

“I have a great idea, Mom.”

“What’s that, Sam?”

“I know, let’s make chocolate muffins. With whipped cream. And sprinkles.”

Some days, folks, that all the encouragement I need to grab the sugar from the cupboard and butter from the fridge. It didn’t hurt that our main course required little more than a few minutes of prep and the able assistance of my (er, Reuben’s) new slow cooker.

Green Chile Pork Tacos

Serves 6

3 lb (1.4 kg) pork shoulder, cut into 2‑inch cubes
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup (240 ml) chicken stock
1 x 4‑oz (110‑g) can diced green chilies
1 x 10-oz (280‑g) can Rotel tomatoes (or other diced tomatoes with green chilies)
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
corn or flour tortillas
toppings: avocado, salsa, cheese, green onion, cilantro, pickled jalapenos, lime wedges

In a large frying pan, brown the pork cubes in the oil until they just begin to brown. Drain the meat and place into a slow cooker. Add the remaining ingredients through salt and pepper and cook on low until the pork is tender, about 8 hours. Gently shred the pork with a fork.

Warm the tortillas and serve the pork, taco-style, with desired toppings.

***

Devil’s Food Cupcakes
adapted from Alpineberry

Makes 1 dozen

1 1/2 cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
1/4 cup (30 g) unsweetened natural cocoa powder (don’t use Dutch-processed cocoa)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) unflavored oil (canola, grapeseed, etc.)
1 tablespoon white or apple cider vinegar
1 teaspoon vanilla extract

Preheat the oven to 350°F (180°C). Line the wells of a standard muffin pan with paper liners.

Sift the flour, sugar, cocoa, baking soda and salt into a large mixing bowl. In another bowl, mix together the water, oil, vinegar and vanilla. Add the wet to the dry ingredients and mix until just combined and the batter is smooth. Be careful not to overmix.

Divide the cupcake batter evenly among the wells of your muffin pan. Bake for about 20 to 25 minutes, or until the cupcakes feel springy when gently pressed. Cool in the pan for 5 minutes, then gently remove the cupcakes from the pan and allow to cool fully on a wire rack.

Vanilla Buttercream Frosting
adapted from Magnolia Bakery

Makes enough for one 2‑layer 9‑inch cake or 2 dozen cupcakes [Note: I halved recipe for 1 dozen cupcakes]

1 cup (225 g) unsalted butter, softened
6 to 8 cups (720 g to 960 g) confectioners’ sugar (a.k.a. icing sugar)
1/2 cup (120 ml) milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups (480 g) of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup (120 g) at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.

Appetizers, Beef, Desserts, Entertaining, Holidays

Beef Tenderloin with Arugula and Horseradish Sauce, Baked Brie with Mushrooms and Thyme, Rockin’ Celery, and Chocolate Chunks with Cherries and Pistachios

We’re planning to have a few friends over for New Year’s Eve. Instead of coordinating a full sit-down dinner, I’m planning a spread of bite-size delicacies. A plate of hors d’oeuvres balanced in one hand with a glass of champagne in the other is my idea of a party — even when it’s just me and Reuben. I make this beef tenderloin recipe often for parties. It’s easy, can be made in advance, and everyone seems to love it. As a word of warning, I’ve never made the other recipes listed but how could molten brie or dark chocolate be bad?

Kristin and I are taking some time off from Dinner du Jour due to the hectic nature of the month. We’ll be back in January with more recipes and photos. We hope you all have a wonderful holiday season and happy new year!

Roast Tenderloin of Beef
adapted from Gourmet

Serves 8

2 tablespoons vegetable oil
4 1/2 lb (2 kg) trimmed beef tenderloin, tied, at room temperature
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste

Preheat oven to 525°F (275°C).

In a large skillet, heat the oil over high heat until smoking. Pat meat dry. Rub with pepper and salt. Sear the tenderloin on all sides until dark brown. Transfer the meat to a rack in a roasting pan. Roast meat for 10 to 20 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130°F to 140°F (55°C to 60°C) for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving. Serve with horseradish sauce, arugula, and rolls for making sandwiches, if desired.

Horseradish Sauce
adapted from Emeril’s New New Orleans Cooking by Emeril Lagasse

2 cups (475 ml) sour cream
1/4 cup prepared horseradish, drained
1 tablespoon minced chives
1 teaspoon Champagne or white wine vinegar
1 teaspoon salt
dash hot red pepper sauce

In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.

***

Rockin’ Celery
adapted from Pilar Sanchez, Food Network

10 servings

12 celery stalks, peeled
1/2 cup (50 g) pecans
1 tablespoon honey
1 tablespoon melted butter
pinch cayenne pepper
pinch sea salt
8 oz (225 g) cream cheese, softened

Cut the celery into 4‑inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.

In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet and bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.

Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.

***

Baked Brie with Mushrooms and Thyme
adapted from Bon Appétit, March 2009

Makes 6 to 8 servings

1/2 oz (15 g) dried porcini mushrooms
2/3 cup (160 ml) dry red wine
2 tablespoons butter
6 oz (170 g) crimini (baby bella) mushrooms, halved or quartered if large
6 oz (170 g) shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large shallot)
2 teaspoons chopped fresh thyme
1 x 14-oz (400‑g) Brie (preferably in wooden box)
1 baguette, cut into 1/4‑inch-thick slices

Rinse the dried porcini to remove any grit. Place the porcini and wine in a small saucepan. Bring to a simmer over low heat; remove from the heat. Let the porcini soak until soft, about 20 minutes. Using a slotted spoon, transfer the porcini to a work surface and coarsely chop. Line a strainer with damp paper towel; strain the wine into a small bowl and reserve.

Melt the butter in a heavy large skillet over medium-high heat. Add the crimini and shiitakes. Sprinkle the mushrooms with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add the shallot and stir until soft, about 1 minute. Add the chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in the thyme. Season to taste with salt and pepper. Cool.

Remove the Brie from its box, discarding the lid and paper. Using a sharp knife, cut the top rind from the Brie; discard. Return the Brie to its box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of the Brie, crimping foil at edges, leaving top exposed.) Mound the mushroom mixture atop the Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Preheat the oven to 350°F (180°C). Place the Brie with the mushrooms on a rimmed baking sheet. Bake until the cheese begins to melt and the mushrooms are warmed through, about 15 minutes. Transfer the Brie in box to a plate. Serve hot with baguette slices.

***

Chocolate Chunks with Cherries and Pistachios
adapted from Katie Brown Celebrates: Simple and Spectacular Parties All Year Round by Katie Brown

6 servings

12 oz (340 g) bittersweet Baker’s chocolate, chopped
1/2 cup (120 ml) whole milk
3 tablespoons of unsalted butter
1/4 teaspoon salt
1 cup (130 g) shelled pistachios
1 cup (150 g) dried tart cherries

In a large microwaveable bowl, combine the chocolate, milk, butter, and salt. Place the bowl in a microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove and whisk until combined and smooth. (If the chocolate is not completely melted after whisking, return to the microwave for 1 minute and repeat step.)

Stir in the pistachios and cherries. Line the bottom and sides of a 9 x 9‑inch pan with plastic wrap. Pour the chocolate mixture into the pan, scraping bowl, and smooth out evenly. Refrigerate until firm, about 1 hour.

Remove the pan from refrigerator and invert chocolate mixture onto a cutting board. Remove the plastic and cut chocolate with a knife into desired shape and size. Serve at room temperature.

Desserts, Drinks, Fruit, Holidays, Miscellaneous, Pork, Potatoes

Christmas 2009: Fully Festive Ham, Cranberry Chutney, Spiced Whipped Sweet Potatoes, Brussels Sprouts with Chestnuts and Pancetta, and Maple Pecan Pie Squares

About seven or eight years ago, I made a Martha Stewart version of the infamous Campbell’s green bean casserole for the holidays. Instead of a can of cream of mushroom soup and a can of french-fried onions, her recipe called for Gruyère cheese, which back then I could only find in Dublin, and pan-fried shallots. I had such high hopes for the recipe, but for all the fancy ingredients, Matt and I swore it tasted just the same as the casserole of our childhoods. It had a bad work-to-glory ratio. What I love about the ham, which I’ve made every Christmas for the past five years, and these maple pecan pie squares, which I made a couple weeks ago, is that they have a high work-to-glory ratio. The gist of the theory is that the recipes are simple but absolutely delicious, as opposed to something that’s time consuming or difficult that winds up tasting not much better than what you can get out of a can. As much as I love to cook and indulge at the holidays, I’m all for basking in the glory of a house full of well-fed people at Christmas with a minimum amount of work.

***

Mulled Wine (Glühwein)
adapted from Rachel’s Favourite Food for Friends by Rachel Allen

Serves 6 to 8

1 bottle of red wine (you don’t need your best red, but something decent)
1/2 cup (100 g) sugar
1 cinnamon stick, broken in half
4 cloves
1/2 orange, cut into 4 chunks
1 lemon, cut into 4 chunks
1 cup (240 ml) brandy
halved orange slices from the remaining 1/2 orange, to serve

Put the wine, sugar, cinnamon, cloves, orange and lemon into a saucepan. Heat very gently, stirring to dissolve the sugar. Keep on a low heat, without boiling, for 5 minutes. Remove from the heat and add the brandy. Serve in glasses, each with a new orange slice in it.

***

Fully Festive Ham
adapted from Feast by Nigella Lawson

Serves 8 to 10

The only slightly tricky bit about this menu is timing the ham if you want to make the cabbage with the stock, since the ham takes about 4 hours to cook and the cabbage needs 1 hour. Just be sure to take note of that and leave yourself plenty of time.

7 1/2 to 8 lb (3.4 to 3.6 kg) ham
2 quarts (2 liters) apple juice
2 quarts (2 liters) cranberry juice
2 cinnamon sticks, halved
2 onions, halved but not peeled
1 tablespoon allspice berries (optional)

for the cranberry glaze:
4 tablespoons cranberry jelly or 6 tablespoons cranberry sauce
1 tablespoon runny honey
1 tablespoon English mustard powder
1/2 teaspoon ground cinnamon

Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse the ham in a colander, which will get rid of any excess saltiness.

Rinse the saucepan and put the ham back in and add all of the above ingredients (except for the glaze). If the fruit juices don’t cover the ham, then add some water; it really depends on how snugly your ham fits into the pot. Bring the liquid to a boil and cook the ham at a fast simmer for about 3 1/2 to 4 hours. Partially cover the pot with a lid if the liquid is boiling away and the top of the ham is getting dry.

Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board (if you’re making the cabbage with the stock, don’t throw the stock away). If you want, you can cook this well ahead of schedule and let it get cold before glazing and roasting it. If that’s the case, cook it for half an hour less in the pot and then let it get cold in the cooking liquid.

But if you’re going ahead now, wait until the ham’s bearable to the touch – it’s easy to scald yourself on hot sugary fat – and then cut and peel the rind off the cooked ham, and make sure you have a thin layer of white fat off with it, or just use a knife to shave some fat off, so you’re left with a thin coating. Meanwhile, preheat the oven to 420°F, though you can make this work with whatever setting you need your oven to be.

Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard and cinnamon to make a smooth glaze. It needs to be thick enough not to run off the ham in the oven.

Cover your roasting tin with two layers of tin foil (to make doubly sure nothing gets through) and place the ham in the tin. Pour the glaze over the ham so that all of the fat/top is covered. Put the ham into the oven and cook for 15 minutes or until the fat is coloured and burnished by the sugary glaze. If you’ve let the ham cool completely before you glaze it, it will need a good 40 minutes at 350°F and you might have to give a final blast of real heat at the end too. And this is based on its being at room temperature, not fridge cold, when it goes in.

***

Fully Festive Red Cabbage
adapted from Feast by Nigella Lawson

Serves 6

1 to 1 1/2 heads of red cabbage, shredded
cranberry and apple juice stock from the Fully Festive Ham

Bring the ham stock back to the boil and add the shredded cabbage. Cook for approx. 1 to 1 1/4 hours at a steady simmer, covering the pan if it’s losing too much liquid. Strain to serve.

***

Cranberry Chutney with Crystallized Ginger and Dried Cherries
adapted from A Homemade Life by Molly Wizenberg

Makes about 5 cups

This will keep for a week in the fridge, stored in an airtight container. Note that this chutney reaches its thick, jammy consistency only as it cools, so it will still be somewhat loose when you first remove it from the heat.

24 oz (680 g) apricot preserves
3/4 cup (180 ml) raspberry vinegar (or 3/4 cup (180 ml) white vinegar plus 1 1/2 teaspoons raspberry preserves)
pinch of salt
1/4 teaspoon ground cloves
1/4 cup (60 ml) Grand Marnier, Cointreau or Triple Sec (or orange juice for a nonalcoholic version)
24 oz (680 g) fresh cranberries, picked over
1/2 cup (70 g) finely chopped crystallized ginger
1 1/4 cups (150 g) dried cherries

In a large, heavy-bottomed saucepan, combine the apricot preserves, raspberry vinegar (or vinegar and raspberry preserves), salt, cloves and Grand Marnier. Stir to mix, then place over a medium-high heat. Bring the mixture back to a boil and cook for 10 to 15 minutes, or until it has thickened slightly. If will bubble, so stir it regularly with a long-handled wooden spoon to keep it from burning.

Reduce the heat to medium, add the cranberries and cook until they’re soft but not popped. When you hear one or two pop, it’s a good sign that the rest are getting soft. Add the ginger and cherries, stir well, and remove from the heat. Cool completely before serving. The chutney will thicken considerably as it cools.

***

Spiced Whipped Sweet Potatoes
adapted from Bon Appétit, November 2002

Serves 6 to 8

This dish can be made 1 day ahead (always a bonus for a big holiday dinner). Cover and refrigerate, then rewarm over a medium-low heat, stirring frequently. Alternatively, cover with plastic wrap and rewarm in a microwave oven on high until heated through.

6 x 8‑oz (225‑g) sweet potatoes (yams)
1/2 cup (packed) (85 g) golden brown sugar
1/4 cup (55 g) butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons orange zest
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
cinnamon sticks, to garnish (optional)
orange peel strips, to garnish (optional)

Preheat the oven to 400°F (200°C) and position the rack in the center of oven. Line a baking sheet with tin foil. Pierce the sweet potatoes in several places with a fork and place on the lined sheet. Bake until tender when pierced with fork, about 1 hour. Cool slightly.

Cut the potatoes in half. Scoop out pulp into a large bowl; discard the peel. Add the brown sugar, butter, lemon juice, orange zest, ground cinnamon, allspice, and nutmeg to the sweet potato pulp. Using an electric mixer or food processor, beat until the mixture is smooth. Season to taste with salt and pepper. Mound the sweet potatoes in a serving bowl. Garnish with cinnamon sticks and orange peel strips, if desired.

***

Brussels Sprouts with Chestnuts, Pancetta and Parsley
adapted from Feast by Nigella Lawson

Serves 8 to 10

2 1/4 lb (1 kg) Brussels sprouts
9 oz (250 g) pancetta or bacon, chopped
1 tablespoon vegetable oil
2 tablespoons (30 g) butter
9 oz (250 g) vacuum-packed chestnuts
1/4 cup (60 ml) Marsala
a large bunch of flat-leaf parsley, chopped
freshly ground black pepper

Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the sprouts into a large saucepan of salted boiling water. Cook the sprouts for 5 minutes, or until they’re tender but still retain a bit of bite. Remove the pan from the heat and drain the excess water from the sprouts.

Heat the oil in a large saucepan. Add the pancetta or bacon to the pan and cook until it’s crisp and golden brown in color, but not cooked to the point of having dried out. Add the butter and chestnuts to the pancetta and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly. Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.

To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.

***

Maple Pecan Pie Squares with Bourbon Whipped Cream
adapted from Ezra Pound Cake 

Makes 25 squares

Don’t be put off by the long list of ingredients and lengthy method. I made these in about 15 minutes, and with two little kids underfoot at that. These can be stored in an airtight container at room temperature for up to 3 days.

for the crust:
1 1/4 cups (150 g) all-purpose flour
1/3 cup (60 g) firmly packed golden brown sugar
1/4 teaspoon salt
1/2 cup (110 g) cold unsalted butter, cut into 3/4‑inch pieces

for the maple pecan filling:
6 tablespoons (90 g) unsalted butter
1/3 cup (80 ml) pure maple syrup
2/3 cup (120 g) firmly packed golden brown sugar
1/3 cup (80 ml) heavy cream
2 cups (8 oz/250 g) coarsely chopped pecans (don’t chop them too small)

for the bourbon whipped cream:
1 cup (240 ml) whipping cream
1 tablespoon bourbon
1 tablespoon sugar

Position a rack in the center of the oven and preheat it to 350°F (180°C). Line a 9‑inch square baking pan with aluminum foil or baking parchment paper, letting the foil or paper extend up the sides and over the edges. If using foil, butter the foil, or spray it with nonstick spray.

To make the crust, combine the flour, brown sugar and salt in a food processor (or by hand). Add the butter and pulse (or use a pastry blender) until the mixture forms pea-sized coarse crumbs. Press the crumbs into the bottom of the pan and bake until the edges are lightly browned and the top feels firm, 12 to 17 minutes. Set aside.

To make the filling, combine the butter, maple syrup and brown sugar in a small saucepan over a medium heat. Stir until the butter melts and the brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from the heat and immediately stir in the cream. Stir in the pecans. Pour the hot filling over the partially baked crust, spreading it to the edges with an offset spatula or wooden spoon.

Bake until the filling is set when you give the pan a gentle shake, 22 to 25 minutes. Transfer to a wire rack to cool until firm, about 1 1/2 hours.

Meanwhile, to make the bourbon whipped cream, whip the cream, bourbon and sugar together until soft peaks form. Taste and add more sugar if you think it needs it to balance the bourbon. Set aside in the fridge until ready to serve.

Using the ends of the foil or paper liner, carefully lift the maple-pecan square in its liner from the baking pan. Run a knife around the edges of the square to loosen it from the foil or paper. Using a large, sharp knife, cut into 25 small squares. Serve with a dollop of the bourbon whipped cream on the side.