Tag Archives: prosciutto

Croissants Breakfast Boats

69 Comments

I happen to love Instagram, and I follow Cheesy, which probably isn’t surprising to those who know me well. Cheesy posts just that – photos of cheesiness!

And, one day I saw these – hollowed out croissants, baked with eggs, cheese, and bacon! At least I’m assuming that’s how they were prepared. I searched online and saw many similar recipes, but never found this photo.

Aren’t these boats beautiful? During the holidays, I typically have croissants on hand and save them for various purposes. To use as is, obviously, or for baked French toast or bread pudding. The Williams-Sonoma croissants are really nice to have on hand; you can bake one or a dozen at a time.

So here’s my version of croissants breakfast boats, and if anyone knows to whom to give credit for the photo of his/her boats, I’d appreciate it!

Croissants Breakfast Boats

4 baked croissants
1 small purple onion, finely chopped
1 red bell pepper, finely chopped
Drizzle of olive oil
Salt
Pepper
6 eggs at room temperature
3 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon white pepper
Prepared diced bacon
A few green onions, sliced
Feta cheese, crumbled
Slices of black olives (optional)
Slices of sun-dried tomatoes (optional)
Coarsely ground black pepper (optional)
Cayenne pepper flakes (optional)

Turn each croissant on its side and slice a “hat” off of the top. Discard the hats, then using your fingers, pick out the dough until you have a nice boat. Try not to make any holes!


Place the prepped croissants on a jelly roll pan and preheat the oven to a roast setting.

Place the onion and red bell pepper on another jelly roll pan, drizzle with oil, and generously add salt and pepper.

Roast the veggies in the oven until caramelized, about 15 minutes. Remove the veggies from the oven and let them cool. Change the oven temperature to 350 degrees.


Meanwhile, whisk together the eggs and cream with the salt and white pepper.

When you’re ready to bake the croissants boats, stir about 3/4 of the roasted veggies into the eggs and stir. Have all of the goodies prepped and ready.

Gently, using a ladle, pour the mixture into the croissants. The only reason I spilled was that I was pouring with my left hand so I could take a photo with my right!


Place in the oven and bake just until the eggs are firm, about 18 minutes; you don’t want rubbery eggs.

To serve, sprinkle with bacon, feta cheese, and chopped green onion, plus the leftover veggie mixture. Optionally, include the sun-dried tomatoes, olives, black pepper and cayenne pepper flakes. Or, keep them plain and offer the goodies on the side.

Instead of bacon you could use good ham or Prosciutto or sausage.

The options are endless for these breakfast boats!

The best part was finding out that I could pick up the breakfast boats and eat them like a sandwich!

But the prettiest these are is when you can see the beautiful yellow egg filling, so next time I might stir more of the goodies into the whisked eggs, and not worry about “toppings.”


And there will be a next time!

Pipérade

76 Comments

My mother could cook just about anything. I never realized she was so talented until I was older, of course. And it wasn’t always about what she learned from cookbooks, there were also the recipes she just knew instinctively. It’s sort of like why French women are all talented cooks. Why is that?!!

For example, I remember once as a kid asking my mother if she’d make me peach dumplings. She made them, no recipe, and they were incredible. I’d have to look up a recipe for peach dumplings, and I’ve been cooking for 40+ years.

Thirty-five years ago my husband and I took my mother out to a French restaurant when she was visiting us in Houston, Texas. It didn’t go so well, mostly because of the flying cockroach. She ordered Oeufs à la Neige for dessert and disliked it. “I’ll make it for you and you’ll see what it’s supposed to taste like.”

The next day at our house, she made Oeufs à la Neige without a recipe, and it was better than the restaurant’s. When I made it for this blog, I used a recipe.

The other day I was thinking about breakfasts growing up. Let me just say that there was no cold cereal at my house. Maybe when I was 11 I discovered my friends ate Cocoa Krispies and Cocoa Puffs at their houses, and I was a bit jealous. But I also knew that my breakfasts were wonderful. Even a humble bowl of oatmeal was served with butter and cream.

My mother was a whiz at eggs. She had chickens, so we had beautiful eggs – blue, green, beige, and white eggs. Even duck eggs.

Occasionally my mother would make an omelet-like pipérade. I grew up never knowing it was a real recipe, but it is, originating from the Basque corner of France (thanks, Google.) Mom was from the Northeastern corner of France, so she must have discovered this recipe in a cookbook along the way.

What makes this egg dish somewhat different from your basic omelet choices are the vegetables and ham, and no cheese. Here I will try to duplicate her recipe.

Piperade

6 eggs, at room temperature
Pinch of salt
2 ounces butter
1 green bell pepper, finely chopped
3 shallots, finely chopped
2 garlic cloves, minced
3-4 ripe Roma-style tomatoes, chopped, seeded, or equivalent
1/2 teaspoon piment d’Espelette
2 tablespoons olive oil
6 ounces Prosciutto, chiffonaded
Chopped parsley
Chopped basil

Beat the eggs and salt in a medium bowl and set aside.

Heat the butter in a medium pan over medium heat. Add the green pepper and sauté for about 5 minutes. It should be soft and not browned.

Stir in the shallots and garlic, and sauté for 2 minutes, preventing any browning.

Add the tomatoes, adjust the heat if necessary, and cook off any liquid in the pan.

Add the piment and stir into the tomato mixture. Set the pan aside.

In a separate skillet, I used my cast-iron skillet, heat the olive oil over high heat, and when hot, gently “sear” the ham. Remove from the skillet onto paper towels.

Reheat the same skillet over medium-low heat; you shouldn’t have to add more oil. Add the eggs, and gently move the eggs around and away from the sides with a spatula as if you’re making scrambled eggs.

Remove from the heat when the eggs are still soft, and spread the tomato mixture over the top. Then add the ham, parsley, and basil.

It was really tempting to not also serve crème fraiche with the pipérade.

But I added more piment and black pepper.

In reality there’s nothing exceptional about these eggs, but the dish is fabulous for breakfast, lunch, or brunch.

Just look at these soft eggs and all of the lovely vegetables and herbs.

Easy Peasy Pasta

53 Comments

There are some specific criteria to being a successful home cook. The most important thing, in my opinion, is to have food in the house! That may not sound very profound, but no one, not even Gordon Ramsay, can prepare food without basics in the pantry and refrigerator. It’s just impossible.

It’s not only necessary to have ingredients available, it’s so much less expensive to cook with those ingredients, instead of going out for restaurant food or contacting a delivery service.

Some staples I must have in my pantry include pasta, grains, and legumes.

Canned products are essential, especially canned tomatoes. I also love canned beans because I feel they’re a quality ingredient, and I always have canned tuna on hand.


I like to keep milk products like canned coconut milk, evaporated milk, and goat milk on hand as well.

Besides canned products, it’s necessary to have staples such as oils and vinegars, or at least one of each! Plus sweeteners and unique pastes.

Refrigerated items that are important to me are sauces and condiments. If I want to make any kind of dish with Asian ingredients, like a quick noodle soup, I can simply reach for hoisin sauce, smoked sesame oil, fish sauce, soy sauce, and Gochujang. But if you only want mayo and mustard, that’s fine too!

The refrigerator is also where I keep my nuts, seeds, and dried fruits. Butter, eggs, and cheese are definite refrigerator staples for me, as are demi glaces. But cream, yogurt, and even ricotta can help in a pinch, whether you’re cooking an Italian dish such as a pasta, or an Indian curry.

The freezer comes in handy, also, for storing frozen vegetables and stock.

Which brings me to this pasta dish. It’s a perfect example of preparing a quick and easy meal with just a few basic ingredients. It’s a dish that can be made on a weeknight after work, or after a vacation when you’re too tired to put much effort in to whipping up a meal, and have no fresh produce.

Easy Peasy Pasta
printable recipe below

12-16 ounces pasta, a pretty shape or color
1 – 15 ounce carton whole-milk ricotta, at room temperature
12 ounce package of frozen peas
Parmesan, optional

Boil a large pot of salted water, and cook the pasta according to the package directions. Meanwhile, scoop the ricotta cheese into a large, heatproof bowl; set aside.

Gently heat the frozen peas in the microwave. I place a little folded paper towel in the bottom of the bowl for excess liquid, but drain them if there’s a significant amount of water.

Drain the pasta when it’s cooked, then add it hot to the bowl with the ricotta. Stir gently.

If necessary, thin with a little milk or cream, or even a little butter. (All staples!) Or, use a little pasta water.

Add the peas and incorporate. Taste for salt and pepper.

Place the pasta in individual bowls or a serving bowl. Sprinkle with Parmesan, if desired.

I used a few toasted pine nuts on top of the pasta for some texture. And that’s it! (Also another staple of mine.)

This recipes shows how good a very simple and basic cooking can be, using what you have in your kitchen.

Now, for a heartier meal, you can add some garbanzo beans from a can… from your pantry! I love the heartiness of pasta and beans in the same dish.

Also, rotisserie chicken or even smoked salmon would be wonderful added to the pasta. Or, canned tuna.

Cooking truly isn’t difficult, and it definitely doesn’t have to be time consuming.

Keep your pantry and refrigerator stocked with basics. That way, you’re naturally creative in the kitchen, not wasteful, and can cook in a pinch!

 

Easy Peasy Pasta

12-16 ounces pasta, a pretty shape or color
1 – 15 ounce carton whole-milk ricotta, at room temperature
12 ounce package of frozen peas
Grated Parmesan, optional

Boil a large pot of salted water, and cook the pasta according to the package directions.
Meanwhile, scoop the ricotta cheese into a large, heatproof bowl.
Gently heat the frozen peas in the microwave. I place a little folded paper towel in the bottom of the bowl for excess liquid, but drain them if there’s a significant amount of water.
Drain the pasta when it’s cooked, then add it hot to the bowl with the ricotta. Stir gently.
If necessary, thin with a little milk or cream, or even a little butter. (All staples!) Or use a little pasta water.
Add the peas and incorporate. Taste for salt and pepper.
Place the pasta in individual bowls or a serving bowl. Sprinkle with Parmesan, if desired.

Antipasto Pasta Salad

44 Comments

This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good!

Inspired by my favorite antipasto platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that is definitely extraordinary.

_MG_9029

My vinaigrette is classic, made with olive oil, red wine vinegar, Dijon mustard and garlic.

Feel free to make this salad your own. It’s one of those “use what you like” recipes. Change up the meats and cheeses, add sun-dried tomatoes or marinated artichokes, chives or shallots, or your favorite dressing. It will all be delicious!

_MG_9044

Antipasto-Inspired Pasta Salad
best served at room temperature

16 ounces pasta of choice, I used rotini
Olive oil
Salt
10 ounces dry Italian salami
8 ounces Provolone
8 ounces Fontina
6 ounces Prosciutto
12 ounce jar peperoncini
6 ounces Greek Kalamata olives
6 ounces pimiento-stuffed Spanish green olives
12 ounces spinach
Fresh cherry tomatoes
Fresh basil leaves
Vinaigrette of choice

Begin by cooking the dry pasta based on the package directions. Drain well, then return to the cooking pot. Stir in a few tablespoons of olive oil and a little salt; set aside to cool.

Cut up the salami and cheeses in a sort of julliene shape. Place in a bowl and set aside. Chifonnade slices of Prosciutto, or alternatively, slice in to bits. Set aside.

Place the drained pepperoncini and olives in the jar of a food processor and pulse until in pieces. Set aside.

Chifonnade fresh spinach leaves and place on a large platter or pasta bowl. Add the cooled pasta on top.

If you don’t want a “composed” salad, all of the ingredients can alternatively be tossed in a large bowl.

Add the salami and cheese mixture, plus the Prosciutto.

_MG_9032
_MG_9035

Add some of the pepperoncini-olive mixture to the center of the pasta salad.

Sprinkle generously with coarsely-ground black pepper and cayenne pepper flakes.

_MG_9046

If desired, add some cherry tomatoes, and basil leaves.

Serve with the vinaigrette.

_MG_9083

note: I would normally have added a little vinaigrette to the cooked pasta, but I’m always wary about guests not liking vinegar. But all components of this salad could first be tossed with some vinaigrette, including the spinach, if the salad will be served immediately. If your guests also don’t like pepperoncini and olives, the mixture could be served on the side.

Eataly, NYC

63 Comments

One of the goals during my recent New York City trip was to visit Eataly. I’ve been intrigued by the whole Eataly concept since it was built. It claims to be the largest Italian market place in the world, and at 50,000 square feet, I believe it must be.
IMG_6367
The famous names behind Eataly include Mario Batali, Lidia Bastianich, and her son Joe Bastianich.
FullSizeRessnder
Eataly sells everything Italian. There is a bakery, a cheese shop, a fish department, an area for charcuterie, a pasta department, and so forth. Intermingled among the shops are various restaurants – some set up for full dining, others cafés, take-out stops, and areas for tastings.
FullSizeRrrender
FullSizeRhhender
Oh, and a fresh pasta shop of course.
FullSizeRkkender
IMG_7105
The toughest apart about Eataly for us was figuring out how to get in to Eataly. We had the right address, but never found an obvious entrance. So we walked through a shop that sells everything Nutella – the Nutella Bar.


So yes, I had to have a Nutella crepe and an espresso. It was still morning, after all!


Eventually we discovered a customer information booth of sorts, and were handed a map, which helped immensely. We walked around, for the sole purpose of picking up some items I can’t get where I live, but my husband suggested I get them online. That’s how much he dislikes shopping of any kind.

I was especially intrigued by this pasta, which I can only describe as embossed pendants. I will be buying these online!

IMG_7108
Eventually we managed to get hungry and chose Manzo for lunch.

We began with toasted bread, prosciutto and stracciatella. Stracciatella, if you’re not aware, (I wasn’t), is the inside of burrata. So it was like sweet, lumpy cream drizzled with a little olive oil. And their prosciutto was the meatiest, smokiest prosciutto we’ve ever experienced. At that point we should have asked for the bill.


But no, we both do love to eat, and so far we were definitely excited and impressed.

My husband ordered pappardelle with wild boar sauce, and because I’ve never eaten them, I ordered pasta with ramps.

IMG_6409

My pasta was incredible, but because the ramps were blended in a “sauce” that included asparagus, I couldn’t really tell what they were like on their own. Nonetheless, a fabulous dish. And our lunch was made more perfect with wines chosen by our attentive and knowledgeable waitress.

IMG_6421

Overall, Eataly was a wonderful experience, even though I left with no groceries. But you can indeed go to Eataly online and shop. There is also a calendar of events like tastings and classes if you happen to live in NYC or are visiting.

One note – While at Eataly, I had actually planned on eating lunch at Birreria, a glassed-in restaurant on the rooftop of Eataly, but it happened to be closed for renovation. It’s now re-opened and named Sabbia, serving “coastal fare.” I would still like to go there, if nothing else for the views. But I bet the food is top-notch, after our Manzo experience!

Risotto with Bacon and Peas

61 Comments

When I prepare meat, it’s usually for my husband.  I don’t dislike meat, I just prefer avocados, and fish.  I even eat tofu.  On a special occasion I will certainly enjoy a good filet with my guy, but it’s just too heavy for me.

So this lovely spring risotto with peas and a little bacon is a perfect meal for me.  For my husband it’s a side dish!

But however you eat it, it’s  a great risotto.  Make sure you use a really good bacon.
IMG_7425

Risotto with Bacon and Peas

8 ounces bacon, diced
3 shallots, diced
1 1/2 cups risotto rice, like arborio or carnaroli
White wine
2 cups chicken or vegetable stock
Heavy cream
8 ounces frozen petite peas, thawed
5-6 ounces grated Parmesan

Cook the bacon over medium-high heat in a heavy skillet.

When it’s cooked, spoon it out of the bacon grease using a slotted spoon and place on paper towels to drain.

Pour about 2 tablespoons of the hot grease into a pot to make the risotto. Add the shallots and sauté them in the bacon grease until soft, about 5 minutes.

Stir in the rice until every grain is coated with the grease. Stir for about a minute.

Then add a big splash of wine and stir the rice until the wine is absorbed. Then proceed with adding a little of the broth at a time, always stirring until it gets absorbed by the rice.

IMG_7380

After adding all of the stock, add a little cream a few times and stir well.

After about 30 minutes, the risotto should be cooked and stop absorbing liquid. At this point stir in the peas, bacon and Parmesan. Stir gently to combine and let heat through.

 

Serve immediately. You can always serve extra Parmesan as well.

I used no seasoning in this risotto to let the flavors shine. But you should taste it for salt and pepper definitely.

IMG_7403

I added a tarragon sprig from my plant that has fortunately returned to my garden this spring.

If you want seasoning, I would recommend nutmeg or white pepper. Or both!
IMG_7424

Now doesn’t this look like a perfect spring meal?! With a little white wine of course!

Festive Pork Loin

35 Comments

This pork loin isn’t festive in that it’s holiday-oriented, it’s just festive because it’s a perfect dish for a celebration. The more correct name would be Moscato-Braised Pork Loin with Prosciutto and Gruyère.

The recipe came from the book Rotis, by Stephane Reynaud. I had previously purchased his cookbook Barbecue & Grill, and enjoyed it, so I decided to try another one of his books. He’s quite the prolific cookbook writer if you check him out on Amazon. He has one book called Tripe. I might pass on that one…
downlddoad

In any case, I’ve bookmarked many recipes from Rotis, and decided to make this pork loin first. It’s prepared quite simply – browned and braised along with white port. I couldn’t find white port, so I substituted a syrupy moscato I’ve used in sangrias, called Electra, by Quady Vineyards.

pork

I also really liked the addition of bacon and Comté in this roast, but American bacon isn’t the same as the European bacon, so I substituted Prosciutto. Canadian bacon would probably be a more exact substitution. Furthermore, I used Gruyère in place of the Comté.

The presentation is very pretty. It would be a good dish for company if you use an in-the-oven temperature probe. Then there’s just a melting of the cheese and you’re ready to serve.

roast7

Moscato-Braised Pork Loin with Prosciutto and Gruyere
adapted from Rotis by Stephane Reynaud

4 tablespoons bacon fat, divided
2 purple onions, thinly sliced into rings
Pork loin, approximately 2 pounds 10 ounces
Salt, pepper
7 ounces Moscato, or any dessert wine
6 slices Prosciutto
12 ounces Gruyère, sliced into 6 pieces
Thyme, fresh or dried

Preheat the oven to 350 degrees Farenheit.

First, sauté the onion rings in 2 tablespoons of bacon fat over medium heat in a large skillet until they’re caramelized. Set them aside.

Next, have your pork loin close to room temperature. Trim a little of the fat if necessary. Season both sides with salt and pepper.

Melt the remaining 2 tablespoons of bacon fat in a roasting pan over high heat. Have your ventilation on. Roast the pork loin on one side. Then turn over and sear the other side until well browned.

I also brown the “sides.” After all the browning is complete, pour in the Moscato.

Place the roasting pan in the oven. Use an oven probe if you have one, and set it for 145 degrees. This took about an hour, but I would use a thermometer to prevent overcooking.

About 4 times during this hour I basted the pork with the ever-reducing Moscato jus.
roast3
At the point where the thermometer registers 145 degrees, remove the pork from the oven and let sit for about 5 minutes. Have your slices of cheese and Prosciutto handy.
roast2
Using a sharp knife, cut into the pork in 6 evenly-spaced crosswise slices, about 2/3 down.

Stuff the prosciutto into the openings.
roast4
Then stuff the sliced cheese, and top everything with the caramelized onion rings.
roast5
Return to the oven until the cheese melts, which took about 15 minutes.
roast6
Remove from the oven, place the pork on a cutting board, and drizzle on any remaining jus from the roasting pan.

Let the pork rest for at least ten minutes, and then cut the 7 slices of pork loin for serving.


Because of the more involved recipe of this pork loin, I served it simply with steamed Brussels sprouts.
roast8
Make sure the serving of pork includes some Prosciutto, Gruyère, and onions. Sprinkle the servings with fresh or dried thyme, and add a little more black pepper.

roast

note: The above doesn’t show the pork quite like it was when I first prepared the serving on the plate, because I had to keep microwaving the cheese to get it to re-melt for the photos! It was a cold evening, and I guess I just wasn’t fast enough with the camera. Plus it had already gotten dark outside; lesson learned. But if you don’t allow pork to cook beyond 155 degrees, it will be moist, and slightly pink.

Peas à la Française

35 Comments

The French really know how to do vegetables. So do the Chinese, for that matter, but today I’m making peas inspired by a French recipe I’ve made over the years.

The recipe is essentially braised peas, but lettuce is included. I wish I knew the origin of using lettuce because it does seem a little odd, when lettuce is so ubiquitously used for fresh green salads. But in a braise? It works well too! I also used pearl onions for a prettier presentation. It takes a lot for me to use pearl onions, because I despise peeling them. But this pea dish was for a special occasion.

peas3

Peas à la Française
This recipe serves 4

3 tablespoons unsalted butter
About 10-12 pearl onions, peeled
1 head of butter lettuce, leaves cleaned and separated
peas6

1 – ounce package of frozen peas, thawed
1/4 cup chicken broth or some white wine
1/2 teaspoon salt
Chopped fresh parsley
Diced Prosciutto (optional)

Begin by sautéing the pear onions in the butter over medium heat. I let the butter brown first, then turned down the heat slightly. They went from looking like this:
peas4

To looking like this in about 5 minutes times.
peas2
Meanwhile, layer the lettuce leaves on top of each other, then roll them up like a cigar. Then using a knife cut cross-wise to make a chiffonade of the lettuce.

peas5

When the onions are browned like in the photo, add the lettuce and sauté it for just a minute, along with the onions.
peas1

Then add the peas and give everything a good stir. Pour in the chicken broth or whatever liquid you choose to use, add the salt, bring the liquid to a light boil, then cover the pan with a lid.
peas

Let the peas cook for about 5-6 minutes, then remove the lid and cook off any excess liquid. Add the parsley and stir in.
peas

If you want the peas more seasoned, a 1/2 teaspoon of dried thyme would go lovely, as well as tarragon, if you’re a fan. But I left them alone. Except when I served the hot pea and lettuce braise, I sprinkled the vegetables with some diced Prosciutto. It was a perfect combination!
peas2
As you can see, I made these peas to serve alongside my beef Wellington for a special occasion dinner for two. It was perfect, if I may say so myself!

welly

Beef Wellington

52 Comments

I made beef Wellington for my husband and myself for our 32nd anniversary in January. The idea to make this for our dinner came from watching Masterchef Junior on TV.

There was an episode where the little kids were challenged to make beef Wellington, a Gordon Ramsay signature dish. But judge Ramsay didn’t show them how to make it. He simply cut through a perfectly cooked beef Wellington and told them how to make it. My brain would have shut down part way through his instructions, especially without any visuals. But these kids proceeded to tag team their way through their own beef Wellingtons, plus two sides. And most all of their beef Wellingtons came out perfectly.

So my husband turns to me at some point and says, “Those look so good. Why haven’t you ever made them?” And I really had no answer. It made me think, and I think that I thought that all beef Wellington contained liver paté, which my husband refuses to eat. But I learned that night that duxelles, essentially diced, sautéed mushrooms, can be substituted for the paté. So I figured it was about time to make Wellington. And it was well worth it!

I’ll show you what I did to make these beef Wellingtons, the Gordon Ramsay way. And if you didn’t catch Masterchef Junior the first time around, watch it next time it’s on. The kids are lovely, and act so much kinder than their adult counterparts on Masterchef or any other cooking shows.

Beef Wellington is quite extravagant, but it’s just the sum of many parts, each of which is not difficult at all to prepare. I’ll discuss all of these parts next.

Beef Wellington
This recipe serves 2, with leftovers

Crêpes: I’ve posted on making crepes, so I won’t bother with a tutorial. You only need a total of four for these two beef Wellingtons. Crêpes are used to absorb any beef juices that leak out of the filets. This keeps the puff pastry from getting soggy!

crepes

Duxelles: Duxelles is a name for finely-diced sautéed mushrooms. The ones I made for the beef Wellington aren’t super finely diced; I wanted a little more texture. I made duxelles in a post called Crêpes Fourées. For those crêpes, I used a combination of fresh and dried mushrooms. For the Wellingtons, I used only fresh mushrooms. Either will work.

The duxelles recipe I used for the beef wellington:
1 stick of unsalted butter
3 finely diced shallots
1 pound finely-chopped fresh mushrooms
Salt, pepper
Chopped parsley

Sauté the mushrooms and shallots in the butter for at least 5 minutes, over medium heat. Season, then stir in the chopped parsley. Place in a colander over a bowl.

I used no liquid in the mushroom recipe whatsoever, although you can tip in a little marsala or madeira if you wish. Just make sure to drain the mushrooms in a colander before beginning the beef wellington. And whatever you do, always save the mushroom liquor to use in any kind of sauce or reduction. Check out this post if you’ve never prepped mushrooms before.

duxelles

Prosciutto: I used 2 thin slices of Prosciutto in each of the two beef wellingtons.

Puff Pastry: I used purchased puff pastry that I thawed overnight in the refrigerator. There are two pieces in the box of puff pastry and I used both for the beef Wellingtons; there was plenty of pastry, but I couldn’t have wrapped any more filets.

Miscellaneous Ingredients: Dijon mustard and 1 egg.

Putting together the beef Wellington:

Have your meat sliced off of a tenderloin if you’re doing the butchering yourself. I cut two – 8 ounce filets, using a scale. It’s important that they’re the same size, for cooking purposes. Season the filets with a little salt and a generous amount of crushed black pepper.

well11

Pour some olive oil, about 3 tablespoons, in a skillet over high heat. Sear both filets on both sides. You’re just searing the meat to get some caramelization. You’ll be using the same skillet to make the wine reduction later. Don’t wash your skillet!

well9

Remove the filets from the skillet and place them on a plate. Place a teaspoon or so of Dijon mustard on each filet. Using a pastry brush, brush on the mustard. Mr. Ramsay, of course, recommends English mustard, but I don’t own any. A tidbit of info from Mr. Ramsay – it’s essential to brush the mustard on the filets after having just been seared. Supposedly mustard won’t get absorbed by the meat once it’s cooled off.

well8

The next thing to do is roll out the pastry dough that has remained chilled.

puff

Roll it into a kind of circle, using a little bit of flour and a good rolling pin. Place a crêpe in the middle of the dough, top with a layer of duxelles, then top them with the prosciutto.

well55

On top of the prosciutto place the mustard-brushed filet, mustard side down.
well6

I cut a little circle out of the remaining two crêpes and placed those on top of the filets. These will eventually be at the bottom of the beef Wellingtons.

well5

Then begin the wrapping process. Have one egg beaten well in a little bowl, and a pastry brush. The wrapping process was a little challenging, and it’s definitely harder than rolling the pastry around a whole tenderloin, with an easy one-seam fix. If you’ve ever wrapped a brie in puff pastry, this is similar, except for the fact that I like seeing the wraps of dough on the top sides of the brie. In this case, I wanted smooth tops for the beef wellingtons. I also didn’t want the pastry bottoms too thick.

It was also challenging for me to take pictures during the process. I already mucked up my camera with this one shot.

well4

Eventually, I got them both wrapped and sealed. Then I wrapped and stored them in the refrigerator.

well3

Bring the beef Wellingtons out of the refrigerator for at least an hour before you plan on putting them in the oven.

Preheat the oven to 425 degrees. Brush the Wellingtons with the remaining egg mixture.

For the first time ever, I used a temperature probe that came with my oven. Right when I put them in, I pushed the probe in to the middle of one filet. I didn’t want to keep poking the poor things with my meat thermometer. And this thing worked beautifully!

well66
The 2 Wellingtons took only 20 minutes to cook; I removed them from the oven when their internal temperature reached 125 degrees. This is for rare beef. From the photos, you can tell we like our beef rare.

I removed the beef Wellingtons from the oven and put them on a plate. They would have continued cooking if I’d left them in the hot baking dish. They rested for 15 minutes, during which time I got my vegetables together and heated the red wine reduction.

I placed some of the hot red wine reduction on two plates, and topped them with the beef Wellingtons. (Red wine reduction in a future post.)

reduction
Then I added peas à la Française as our simple but delicious vegetable side.

welly3

I must say, beef Wellington is a fabulously extravagant meal. You can taste all of the parts – the beef, the mushrooms, the prosciutto, and a hint of Dijon mustard.

welly1

My pastry wrapping could have been better. It should have been a tighter fit. But fortunately that didn’t affect the flavors!

Note: this recipe is for 2 individual Wellingtons. Many recipes utilize whole chunks of tenderloin, from which slice’s are cut.

verdict: Sure, this meal took a while to prepare. But yes, I’d make beef Wellington again. And it’s already been requested of me for my husband’s upcoming birthday!

Gorgonzola Sauce

30 Comments

This post should really be entitled “Gnocchi with Gorgonzola Sauce,” but since I didn’t make the gnocchi myself, I’m just making this post about the sauce. Which, if you love any form of good blue cheese, you will love. I promise.

This Italian-inspired sauce is pretty rich, but you don’t make much of it by following this recipe. A little goes a long way.

The flavor profile is lovely, with the combination of the blue cheese, a little bit of bacon, and everything topped off with toasted pine nuts.

Keep in mind that if you don’t love blue cheese, any cheese can be substituted. Goat cheese would be incredible in this sauce. And you can always omit the bacon, although that would be a shame.

Gnocchi with Gorgonzola Sauce

4 slices, about 4 ounces, bacon, diced
1 teaspoon oil
2 small shallots, diced
4 cloves garlic, diced
2/3 cup cream of choice – I used evaporated milk
Crumbled blue cheese*, about 4 ounces or less if desired
gorg7

1 – 16 ounce package fresh gnocchi – these are actually mini gnocchi

gnocchi
Toasted pine nuts

Heat a large skillet over high heat. Add the diced bacon and the oil; I used olive oil.
gorg9

Turn the skillet’s heat down to medium, and cook the bacon until mostly all done. You’re not going for crispy bacon, you’re just cooking it and rendering some fat in the process. Add the shallots and garlic.

(If you prefer to sauté the shallots and garlic in olive oil and omit the bacon step, you can always throw in some prosciutto at the end, before sprinkling the gnocchi with pine nuts.)

gorg11
Cook them for about a minute, then pour in the cream or milk you have chosen to use in the sauce.
gorg12

Keep the heat at about medium, and cook the cream mixture for at least 5 minutes at a nice simmer.
gorg13

After the liquid has reduced a little, stir in the blue cheese crumbles.
gorg14

Give them a gentle stir, then remove the skillet from the heat.

Cook the gnocchi according to package directions. Mine suggested a cooking time of 1 – 2 minutes. I stopped cooking at 1 minute, because I want the gnocchi to absorb the sauce. If necessary, more cream or milk can be added if necessary.

See how beautiful these gnocchi are? They really hold their shape.
gorg15
After cooking, drain the gnocchi well.
gorg22

Then add the drained gnocchi to the prepared sauce.
gorg33

Give everything a gentle stir, and then set the skillet aside. Have your toasted pine nuts handy.

gorg1

Just before serving, heat the gnocchi through. Add a little more liquid if necessary, if the gnocchi have absorbed a significant amount of the sauce.
gorg2

If desired, sprinkle the gnocchi with the toasted pine nuts. The crunch is delicious with the soft gnocchi.

note: This package of mini gnocchi, which I highly recommend if you don’t make your own gnocchi, makes 4 servings as side dishes, or two generous servings as entrées. I served the gnocchi along with steak and broccoli for dinner, but they would be just as fabulous as a vegetarian meal served along side a green or tomato salad.
gorg4
* I happened to have some leftover Gorgonzola on hand from Christmas, but any good Stilton or a Cambazola would work just as well. If you’re not fond of a strong blue cheese flavor, you can cut it in half with a mild cheese like a Fontina, a Chèvre, or even some cream cheese.

gorg3