Sunday
Monday
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Wednesday
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Saturday
gnocchi with parmesan and peas, salad
Szechaun pork, rice
white chicken enchiladas, black beans
braised short ribs and cheddar polenta
chicken Picasso
pizza at a birthday party
bacon, poblano and corn pasta,

Monday, April 20, 2015

Garlic, Herb, and Cheese Bread Rolls

Garlic, Herb, and Cheese Bread Rolls
I love any sort of yeast roll. I went to Ranch 99 the other day to get beef tenderloin for a dinner I was hosting for my uncle in from Maryland, they had a ton of fresh herbs for super low prices. Miss F helped me make the dough before school, she loved helping prep the herbs, especially plucking the thyme leaves off their stem.  These rolls are amazing, especially the sprinkle of parmesan on the top.  Miss F was so proud of herself, she kept insisting she made the whole dinner.  She was a great help though, she has great enthusiasm for cooking.  Thanks to Handle the Heat for the recipe.
Garlic, Herb, and Cheese Bread Rolls

¼ cup lukewarm water
1 cup warm milk (100 – 110°F)
2 tablespoons olive oil
2 whole eggs, lightly beaten
2 tablespoons granulated sugar
1 ½ teaspoons salt
1 teaspoon garlic powder
2 garlic cloves, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 ¼ teaspoons (1 packet) instant yeast
4 ½ cups (20 ounces) bread flour
¼ cup grated Parmesan cheese

Stir together the water, milk, 1 tablespoon of the oil, eggs, sugar, salt, garlic powder, garlic, rosemary, thyme, and yeast in the bowl of a stand mixer. Stir in 2 cups of the flour, until it forms a rough, shaggy dough. Using the dough hook on medium-low speed, knead until the dough comes together, adding the remaining flour as it kneads. Turn the speed to medium-high and knead for 5 minutes more. Form the dough into a ball, cover the bowl lightly with plastic wrap and let rise for 1 hour in a warm place.

Grease a 13x9-inch baking pan with cooking spray. Divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining oil and sprinkle with the parmesan cheese. Let the rolls rise for 30 minutes in a warm place.

Preheat the oven to 375 degrees. Bake the rolls for 15 to 20 minutes, until golden brown.
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Wednesday, April 15, 2015

Beef Tenderloin Rosa di Parma

Beef Tenderloin Rosa di Parma
I love serving beef tenderloin for a dinner party. It is usually hands off and always a crowd pleaser.  This is the first time I had ever "stuffed" a beef tenderloin.  It was much easier than I expected it to be. I am usually quite clumsy with a knife, but I was extra careful when fileting the tenderloin.  C still insists I should wear a chainmail glove when I am cutting, he is probably right.  Thanks to Food Republic for the recipe.
Beef Tenderloin Rosa di Parma

1 4 pound whole beef fillet, trimmed
6-8 thin slices prosciutto
2 cups grated parmesan
2 tablespoons olive oil
1 tablespoon salt
1 ½ teaspoons freshly ground black pepper
1 ½ tablespoons minced garlic
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary

Place the filet on a cutting board with the short end toward you. Keep the knife parallel to the board, make a cut along one long side of the roast, about two thirds down from the top of the fillet. Do not cut all the way through, leave about one inch on the far side. Flip the fillet over and repeat the cut on the uncut side, about two thirds down from the top of the filet. Again, do not cut all the way throught. Open both cuts and press the fillet into an even thickness and into a rectangle.

Cove the meat with a layer of prosciutto, then spread the Parmesan over top, leaving a one inch border. Starting from the long side, roll up jelly roll style. Tie the roast at two inch intervals with butcher's twine. Allow to rest at room temperature for one hour.

Preheat the oven to 450 degrees. Lightly brush the roast all over with the olive oil. In a small bowl, combine the salt, pepper, garlic, sage and rosemary. Rub the roast with the herb mixture. Place in a shallow roasting pan and roast for 25 minutes, until an instant-read thermometer inserted in the center registers 120 to 125 degrees for medium-rare. Remove from the oven, cover loosely with aluminum foil and let rest for 15 to 20 minutes before slicing. To serve, remove the twine and cut the roast into ½ -inch-thick slices.
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Monday, April 13, 2015

Corn and Chicken Chowder

Corn and Chicken Chowder
Old Bay is one of my weaknesses. I am a Maryland girl at heart, you can put it in almost anything and it makes it so much better. It is ideally poured over blue crabs, but those aren't always available.  This recipe for Corn and Chicken Chowder looked great, but I made quite a few changes.  Fresh corn isn't in season, so I opted for frozen instead, but I will be trying this again this summer with fresh corn.  There is something so delicious about the liquid from the cob, it tastes like summer.  Too bad summer here means 100 degree days, not exactly chowder weather.  Miss F refused all potatoes, but C went back for seconds.  A huge success! 
Corn and Chicken Chowder

6 slices of bacon, chopped
1 10 ounce package of frozen corn
8 scallions, chopped
2 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons flour
3 cups whole milk
3 cups chicken broth
2 small or 1 large russet potato, peeled and diced
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
grated cheddar, for garnish

In a large stock pot, fry the bacon pieces until crisp over medium heat. Remove from the pan, reserving the drippings, set aside. Add the corn, the white portion of the scallions and the chicken, sauté until the scallions are softened, about 2 minutes. Whisk in the flour, constantly whisking for 1 minute. Pour in the milk and chicken broth, whisking until the mixture is smooth. Add the potatoes, Old Bay, parsley, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally. Serve topped with the bacon, scallion greens and cheddar cheese.
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