Julia just hooked me up with tons of recipes b/c she was typing some up for a cookbook!! Here's the first yummy one!
Croissant Steak Sandwiches
w/ Caramelized Onions & Horseradish Mayo
½ cup mayo
½ cup prepared white horseradish
3 tbs. butter, divided
2 1-inch thick beef tenderloins
3 medium onions, thinly sliced
4 large croissants, halved horizontally and lightly toasted
2 cups arugula (optional)
Mix mayo and horseradish in small bowl to blend. Set aside.
Saute onions in 2 tbs. of butter until caramelized. This can be done while cooking the meat.
Melt 1 tbs. butter in large heavy skillet over medium-high heat.
Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium rare. Use tongs to transfer steaks to work surface. Let sit a few minutes and then slice thinly.
Slather croissant halves with horseradish mayo. Add meat, onions and arugula to one half of croissant halves. Cover with other half. Enjoy!
Saturday, March 29, 2008
Roasted Asparagus with Parmesan
From Julia...
Roasted Asparagus with Parmesan
1 ½ lbs. asparagus (2 bunches)
1 tbs. olive oil
Coarse salt
Ground pepper
¼ cup finely grated parmesan cheese
Preheat oven to 450 degrees. Trim tough ends from asparagus.
On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper to taste.
Spread in an even layer and sprinkle with parmesan cheese.
Roast until asparagus is tender and cheese is meted, 10-15 minutes.
Serve immediately.
Roasted Asparagus with Parmesan
1 ½ lbs. asparagus (2 bunches)
1 tbs. olive oil
Coarse salt
Ground pepper
¼ cup finely grated parmesan cheese
Preheat oven to 450 degrees. Trim tough ends from asparagus.
On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper to taste.
Spread in an even layer and sprinkle with parmesan cheese.
Roast until asparagus is tender and cheese is meted, 10-15 minutes.
Serve immediately.
Beef Satays with Peanut Sauce
From Julia
Beef Satays with Peanut Sauce
½ cup smooth peanut butter
2 tsp. soy sauce
2 tsp. balsamic vinegar
1 tbs. fresh lemon juice
1 .92 oz. package Good Seasons Roasted Garlic salad dressing mix
1 pound presliced sirloin
1 tbs. sesame oil
Wooden skewers soaked in water
In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tbs. of the dressing mix, and ¾ cup water and set aside.
If the beef strips have not already been flattened, gently pound them with a roling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it. Broil 2-3 minutes per side. Serve the satays hot with dipping sauce.
Brie en Croute
From Julia...
Brie en Croute
½ pkg. frozen puff pastry sheets (1 sheet) thawed
1 egg
1 tbs. water
¼ cup toasted sliced almonds
2 tbs. light brown sugar
1 (1 lb.) Brie cheese round
Crackers
Preheat oven 400 degrees. Mix egg and water – set aside.
Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Sprinkle almonds and sugar in center of circle, and top with cheese. Fold 2 opposite sides of pastry over cheese. Trim remaining two sides to 2 inches from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
Bake 20 minutes or until golden. Let stand 5-10 minutes before serving. Serve with crackers.
Brie en Croute
½ pkg. frozen puff pastry sheets (1 sheet) thawed
1 egg
1 tbs. water
¼ cup toasted sliced almonds
2 tbs. light brown sugar
1 (1 lb.) Brie cheese round
Crackers
Preheat oven 400 degrees. Mix egg and water – set aside.
Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Sprinkle almonds and sugar in center of circle, and top with cheese. Fold 2 opposite sides of pastry over cheese. Trim remaining two sides to 2 inches from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
Bake 20 minutes or until golden. Let stand 5-10 minutes before serving. Serve with crackers.
Chocolate Orange Mousse
From Julia...she loves to bake!!
Chocolate Orange Mousse
6 ounces good semisweet chocolate, chopped2 ounces good bittersweet chocolate, chopped1/4 cup orange liqueur (recommended: Grand Marnier)1/4 cup water1 teaspoon pure vanilla extract1 teaspoon grated orange zest12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature8 extra-large eggs, at room temperature, separated1/2 cup plus 2 tablespoons sugarPinch kosher salt1/2 cup cold heavy cream
Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined. Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula. Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill.
Chocolate Orange Mousse
6 ounces good semisweet chocolate, chopped2 ounces good bittersweet chocolate, chopped1/4 cup orange liqueur (recommended: Grand Marnier)1/4 cup water1 teaspoon pure vanilla extract1 teaspoon grated orange zest12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature8 extra-large eggs, at room temperature, separated1/2 cup plus 2 tablespoons sugarPinch kosher salt1/2 cup cold heavy cream
Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined. Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula. Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill.
Penne Alla Vodka
From Julia...
Penne alla Vodka
3 tablespoons unsalted butter
2 large garlic cloves, finely chopped
2 oz. thinly sliced prosciutto, cut into thin strips
One 28- to 35- oz. can Italian peeled tomatoes, drained and coarsely chopped
½ tsp. crushed red pepper
1/3 cup heavy cream (for a creamier sauce, make it a ½ cup)
¼ cup vodka
Salt to taste
1 lb. penne
½ cup freshly grated parmigiano-reggiano
In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.
Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
Meanwhile, bring at least 4 quarts water to boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the penne is al dente. Drain pasta, reserving some of the cooking water.
Add the pasta to the skillet with the sauce and toss until well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add in the cheese and toss again. Serve immediately.
Penne alla Vodka
3 tablespoons unsalted butter
2 large garlic cloves, finely chopped
2 oz. thinly sliced prosciutto, cut into thin strips
One 28- to 35- oz. can Italian peeled tomatoes, drained and coarsely chopped
½ tsp. crushed red pepper
1/3 cup heavy cream (for a creamier sauce, make it a ½ cup)
¼ cup vodka
Salt to taste
1 lb. penne
½ cup freshly grated parmigiano-reggiano
In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.
Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.
Meanwhile, bring at least 4 quarts water to boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, until the penne is al dente. Drain pasta, reserving some of the cooking water.
Add the pasta to the skillet with the sauce and toss until well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add in the cheese and toss again. Serve immediately.
Chocolate Coffee Cookies
From Julia
Chocolate Coffee Cookies
4 oz. unsweetened chocolate - chopped
3 cups semi sweet chocolate chips
1 stick unsalted butter
½ cup flour
½ tsp. baking powder
½ tsp. salt
4 eggs – room temperature
1 ½ cups sugar
2 tsp. instant espresso coffee granules
2 tsp. vanilla
Preheat oven to 350 degrees.
Melt unsweetened chocolate, 1 ½ cups choc. Chips and butter in a double boiler. Stir until smooth – DO NOT OVERCOOK!
Sift together flour, baking flour and salt.
In a large bowl, beat eggs and sugar until smooth, thick and pale.
Dissolve coffee granules in vanilla. Add to egg mixture.
Fold melted chocolate mixture into egg mixture.
Fold in flour.
Stir in remaining chips.
Let stand 15 minutes – will get thick.
Drop tablespoons of mixture onto parchment lined baking sheet.
Bake at 350 degrees for 9-11 minutes.
When baked, cookies are puffed, shiny and cracked.
Chocolate Coffee Cookies
4 oz. unsweetened chocolate - chopped
3 cups semi sweet chocolate chips
1 stick unsalted butter
½ cup flour
½ tsp. baking powder
½ tsp. salt
4 eggs – room temperature
1 ½ cups sugar
2 tsp. instant espresso coffee granules
2 tsp. vanilla
Preheat oven to 350 degrees.
Melt unsweetened chocolate, 1 ½ cups choc. Chips and butter in a double boiler. Stir until smooth – DO NOT OVERCOOK!
Sift together flour, baking flour and salt.
In a large bowl, beat eggs and sugar until smooth, thick and pale.
Dissolve coffee granules in vanilla. Add to egg mixture.
Fold melted chocolate mixture into egg mixture.
Fold in flour.
Stir in remaining chips.
Let stand 15 minutes – will get thick.
Drop tablespoons of mixture onto parchment lined baking sheet.
Bake at 350 degrees for 9-11 minutes.
When baked, cookies are puffed, shiny and cracked.
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