Month: December 2012

Horseradish-Crusted Beef Tenderloin with Herb Gremolata Recipe

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Beef tenderloin. Tender. Loin. True to it’s name, this is the butteriest cut of beef, the best of the best that we love to haul out for celebratory meals. Coated in a crust of spicy horseradish and Dijon mustard and then served with a zesty gremolata of parsley, rosemary and thyme, this flavourful, satisfying tenderloin is tops.

Ingredients

Beef Tenderloin

3lb beef tenderloin, center cut
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp Dijon mustard
½ cup bottled horseradish, drained and squeeze dried
2 tbsp olive oil

Herb Gremolata

3 tbsp chopped Italian flat leaf parsley
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tbsp olive oil
1 tbsp lemon zest
1 tsp fresh lemon juice
1 small garlic clove, minced
Kosher salt and freshly ground black pepper, to taste

Directions

1) Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place tenderloin on baking sheet, pat dry and sprinkle with salt and pepper. Spread Dijon mustard over the top and sides of the beef. In a small bowl stir the horseradish and olive oil together and then coat top and sides of the meat with the horseradish mixture. Roast for 45 minutes for medium rare, (when a meat thermometer registers 145ºF). Remove from oven and let stand 10 minutes before slicing.

2) While the beef is resting, prepare the gremolata. In a medium bowl, combine the chopped parsley, rosemary, thyme, olive oil, lemon zest, lemon juice, garlic, salt and pepper. Toss all ingredients together and spoon over sliced beef .

Serves 8

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A Trio of Christmas Cookies

Brownie-Stuffed Chocolate Chip Cookies, White Chocolate Snickerdoodles and Fudgy Brownie Cookies

Brownie-Stuffed Chocolate Chip Cookies, White Chocolate Snickerdoodles and Fudgy Brownie Cookies

 

Ready for the perfect chocolate trio? We’ve got all our bases covered with milk chocolate (as found in the decadent brownie-stuffed chocolate chip cookie), white chocolate (creamy white chocolate snickerdoodle, anyone?) and semi-sweet chocolate (ever-present in our fudgy chocolate brownie cookies). These cookies make for great edible gifts for everyone on your list!

Ingredients

BROWNIE-STUFFED CHOCOLATE CHIP COOKIES

Brownie Filling

1 cup butter
6 oz unsweetened chocolate, chopped
3 cups sugar
5 large eggs
1 ½ cups flour
1/3 cup cocoa powder, sifted
½ tsp kosher salt

Chocolate Chip Cookies

2 ½ cups flour
½ tsp baking soda
¼ tsp kosher salt
1 cup butter, softened
1 cup packed brown sugar
½ cup sugar
1 tsp vanilla extract
1 large egg
1 large egg yolk
2 ½ cups semi-sweet chocolate chips

CREAMY WHITE CHOCOLATE SNICKERDOODLE COOKIES

1 cup butter, softened
1 ½ cups sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp kosher salt
14-16 white chocolate squares

2 tbsp sugar
1 tsp ground cinnamon

White chocolate, melted for garnish

FUDGY CHOCOLATE BROWNIE COOKIES

16 oz semi-sweet chocolate, chopped
¼ cup butter
1 1/3 cups sugar
4 eggs
1 tsp vanilla extract
¾ cups flour
½ tsp baking powder
½ tsp kosher salt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips

Semi-sweet chocolate, melted for garnish

Directions

BROWNIE-STUFFED CHOCOLATE CHIP COOKIES

1) For the brownies, preheat oven to 350ºF. Coat a 13×9-inch baking pan with non-stick cooking spray. Line with parchment paper and lightly spray again.

2) In a microwave safe bowl, combine butter and unsweetened chocolate. Melt on high heat for 1 minute, stir and melt for 30 seconds more or until the chocolate and butter are smooth and melted.

3) In a large bowl, whisk sugar and eggs. Whisk in melted chocolate mixture. Stir in flour, cocoa powder and salt, just until flour disappears. Pour batter into prepared pan. Bake 30 minutes. Remove from oven and cool completely. Cut into 1 to 1 ½ inch squares – you will only need half the batch for the cookies, so use the rest for another dessert.

4) For the cookies, preheat oven to 325ºF. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking soda and salt. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in vanilla, egg and egg yolk until well combined. On low speed, add flour mixture and chocolate chips, mixing just until flour disappears.

5) Using ¼ cup of cookie dough at a time, place 1 brownie square in the center and enclose the dough around it add more dough if needed to cover completely. Place 2 inches apart on to the prepared baking sheet and bake for 15-17 minutes until the edges are golden brown. Remove from oven and cool a few minutes before transferring cookies to a wire rack.

Yield: 12 cookies

CREAMY WHITE CHOCOLATE SNICKERDOODLES

1) Line a baking sheet with parchment paper. Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add egg, egg yolk and vanilla, beating until well mixed. Add flour, cream of tartar, baking soda and salt, mixing on low speed just until flour disappears. Chill dough for 1 hour before scooping it.

2) Preheat oven to 350ºF. Once the dough has chilled, use ¼ cup dough and wrap 1 white chocolate square in the center. Form dough into a ball. In a small bowl, combine 2 tbsp sugar and 1 tsp ground cinnamon. Roll each dough ball in cinnamon sugar. Place on prepared baking sheet 2 inches apart. Bake 16 minutes, until the cookies are set. Remove from oven and cool a few minutes before transferring cookies to a wire rack. Cool completely before drizzling with melted white chocolate.

Yield: 14-16 large cookies

FUDGY CHOCOLATE BROWNIE COOKIES

1) Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2) In a microwave safe bowl, melt semi-sweet chocolate and butter until smooth. In a large bowl, whisk sugar, eggs and vanilla. Whisk in melted chocolate mixture. Stir in flour, baking powder, salt and both semi-sweet and milk chocolate chips just until flour disappears.

3) Drop ¼ cup dough on prepared baking sheet, at least 2 inches apart. Bake 12 minutes, until the cookies are set. Remove from oven and cool before transferring to a wire rack. Drizzle tops of cooled cookies with melted semi-sweet chocolate.

Yield: 12-14 large cookies

Zesty Mediterranean Couscous Salad

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If you’re looking for the perfect big bite, you’ve found it with each forkful of this lemony Israeli couscous salad. A super-easy recipe, this satisfying salad combines tender Israeli couscous (aka pearl couscous) with roasted red peppers, arugula, mozzarella and basil.

Ingredients

Lemon Dijon Dressing

¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Couscous Salad

2 tbsp butter
2 garlic cloves, minced
1 ¾ cups Israeli (aka pearl) couscous
1 tsp lemon zest
3 cups chicken broth
1 cup roasted red peppers, diced
2 cups lightly packed baby arugula, chopped
¾ cups fresh mozzarella cheese, diced
1 tbsp chopped fresh basil

Lemon slices, for garnish

Directions

1) For the dressing, in a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper set aside.

2) For the salad, in a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Add couscous and lemon zest, cooking 3 minutes, until toasted and lightly browned, stirring often. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, until couscous is tender. Remove from heat and transfer to a large bowl, allowing to cool for 10 minutes. Stir in peppers, arugula, mozzarella and basil. Toss well and garnish with lemon slices.

Serves 6

Peach Crumb Cake Recipe with Crumble Topping

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For years I kept my self-destructive habit a secret, burying them in shopping carts, stashing one or two in the glove box for that easy-access quick fix. I couldn ’t let anyone know I was addicted to Twinkies – I’m a grown woman for goodness’ sake! I thought I had it under control until that fateful early morning Lisa caught me ducked down in my car, crumbs flying and a telltale smear at the corner of my mouth. Ignoring my declarations of willpower, she spent endless hours in the kitchen concocting a cure for my cravings – this golden crumb cake that tastes like my beloved 4-inch long, cream-filled ladyfingers mingled with juicy peaches…

Hello, my name is Julie and it has been 6 months, 22 days since my last cello-wrapped Twinkie.

Ingredients

1 cup sour cream
1 tsp baking soda
2 1/4 cups flour
1 cup sugar
3/4 cup butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp kosher salt
2 1/2 cups canned sliced peaches, drained well

Directions

1) Preheat oven to 350°F. Coat an 8-inch square baking pan with non-stick cooking spray.

2) In a 2-cup measuring cup, combine sour cream and baking soda. Set aside.

3) In a food processor, combine flour, sugar and butter. Pulse on and off until blended and crumbly, 10-15 seconds. Remove and set aside 1 cup of the flour mixture for the cake topping.

4) Add the eggs, vanilla, baking powder, salt and sour cream to the remaining mixture in the food processor. Pulse 4 times on and off, scraping down the bowl once or twice. Do not overmix.

5) Spread half of the batter in the prepared baking pan. Place sliced peaches atop and cover with remaining batter. Sprinkle reserved crumbs to cover the top of the cake.

6) Bake 48-50 minutes or until the cake is lightly browned around the edges. Note that testing the center of the cake with a toothpick won’t give an accurate result as the peaches are wet and the toothpick will come out wet even when the cake is fully baked.

Serves 10

Deep Dish Meat Lasagna

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This deep dish meat lasagna is perfection – not only is it layers of soft noodles, hearty meat sauce and melted cheese, but it’a also a crowd-pleasing comfort food that’s both quick and easy to make.

Ingredients

Meat Sauce

2 lbs lean ground beef
1 (28oz/796ml) can diced tomatoes
1 cup tomato paste
3 tbsp packed brown sugar
1 tbsp chopped fresh basil
1 1/2 tsp kosher salt
1 tsp dried oregano

Cheese Filling

2 large eggs, lightly beaten
4 cups ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 tbsp chopped fresh basil
1 tsp kosher salt

12 oven-ready lasagna noodles
3 cups shredded mozzarella cheese, divided in half
1/4 cup freshly grated Parmesan cheese, for topping

Directions

1) Preheat oven to 375°F. Coat a 13×9-inch baking dish with non-stick cooking spray.

2) For the sauce, in a large skillet, brown beef over medium-high heat. Drain and return to pan, adding diced tomatoes with their juice, tomato paste, brown sugar, basil, salt and oregano. Bring to a boil and then turn down to low, simmering for 30 minutes.

3) For the cheese filling, in a medium bowl, whisk eggs, ricotta, Parmesan, basil and salt.

4) To assemble, spread 1 cup of meat sauce in the prepared dish. Top with 4 noodles, 1/2 of the ricotta mixture, 11/2 cups mozzarella and 1 cup meat sauce. Top with 4 more noodles, remaining ricotta and remaining mozzarella. Place 4 remaining noodles on top, cover with remaining meat sauce and sprinkle with Parmesan cheese. Bake uncovered for 35 minutes.

Serves 8