Wednesday, December 30, 2009
Sunday, December 27, 2009
- Make mushroom onion filling: Pulse the onions in the food processor until finely chopped.
- Melt butter or margarine in skillet and saute onion until lightly browned.
- Pulse the mushrooms in the food processor until the mushrooms are pretty finely chopped.
- Add mushrooms and thyme to the onions and cook, stirring, until most of the liquid has evaporated.
- Add the sherry and cook until the liquid has reduced.
- Add the cream and cook, stirring, until that has reduced. You will be left with a flavorful mushroom paste.Season to taste.
- Remove to bowl and chill.
- *Fillingmay be refrigerated up to 2 days or may be frozen. (I make it 2 days in advance so I can hang with the kids on christmas)
- Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
- Cut into 4 rectangles. You can cut decorations out of the corners here, they usually end up just being bulky and annoying.
- Repeat with remaining dough.
- Place salmon fillets on a greased baking sheet.
- Tuck the thinner parts of fillet underneath, making them all the same thickness.
- Divide mushroom onion filling among the fillets and spread evenly on top.
- Cover each with a rectangle of pastry.
- Tuck 1/2 inch of pastry under fillets; trim off excess dough. It doesn't really matter how much goes under. . .
- Do not cover the entire bottom with pastry or it will become soggy.
- Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
- Re-roll scraps of pastry and cut out small decorations.
- Place on Wellingtons and glaze the entire pastry again.
- *Maybe refrigerated up to 8 hours.
- Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
- Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
- Slowly whisk in the cream.
- Simmer, stirring occasionally, until sauce thickens to desired consistency. This will take a little time, but as the water evaporates from the cream, it will thicken.
- Season to taste with salt and pepper.
- Stir in chives or parsley.
- Reheat before serving.
- If sauce becomes too thick, thin down with additional wine or cream. Serve hot.
- Before serving, bring Wellingtons to room temperature for 1 hour.
- 30Preheat oven to 425F.
- Bake Wellingtons for 20-25 minutes or until the pastry is golden.
- At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
- Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
Tuesday, December 22, 2009
- Crush the wafers and combine with butter. This would be a good job for your trusty kitchen assistants.
- Press it into a 10" Springform pan (I always cover the bottom - outside- with foil since the first time I made it some butter leaked out and made my oven smoke. When I called my Aunt all panicky that's what she suggested I do). You can use the bottom of a flat cup measure to do this nice and evenly if you want. . .or you can let the kitchen assistants go to town with their hands, I opt for the former. Chill the crust while making the cake.
- Melt the chocolate and cool it.
- Beat the cream cheese in a mixer until smooth. Add the sugar, and eggs (one at a time). Add the cooled chocolate, cocoa, vanilla and sour cream.
- Pour into the pan and smooth the top.
- Bake 45 minutes. The cake will be soft but will firm as it cools.
- Cool in the oven with the door open for 1 hour. Refrigerate at least overnight, and up to 5 days in advance.
Saturday, December 19, 2009
Friday, December 18, 2009
Thursday, December 17, 2009
Tuesday, December 15, 2009
Monday, December 7, 2009
This is more a comment and a link than a real post, but as some of you know I am learning how to cook meat and I have found the pioneer woman's photos of every step of the way a great comfort in my ignorance. . . I made her braised shortribs on Friday night and they were. . . delicious! Here is the link to her Beef Shortribs - Heaven on a Plate. Check it out.
What to make for breakfast? I've been doing some experimenting with Shirley O. Corriher's recipe's, from her book Bakewise. Shirley is a food scientist (and food lover). Her pumpkin pie was definately a standout at thanksgiving (and I don't really care for pumpkin pie to be honest, I only make it because my mom really likes it). This morning I came back to a favorite: Dena's Great Apple-Walnut muffins from Bakewise. I haven't found the recipe online anywhere, so I'll post it here.
1 1/2 cups walnut pieces
3/4 tsp. salt, divided
1 Tbsp. butter
2 cups a.p. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
2/3 c. sugar
2/3 cup Heath Bar bits (optional)
2 large eggs
1/2 c. canola oil
2 tsp. vanilla
zest of one orange
1/2 c. buttermilk
1/2 c. heavy cream
1 1/2 cups peeled, cored, and coarsley chopped apple.
1) while preheating your oven to 425 toast the walnuts in the oven for around 10 min.
take them out toss them with the butter and 1/4 tsp. salt, let them cool then roughly chop them.
2) Mix the dry ingredients and then the toffee bits.
3) mix the wet igedients, including the zest, but NOT THE HEAVY CREAM.
4) Beat the cream until it makes soft peaks.
5) Stir in a little to lighten the batter, then fold in the rest.
6) fold in the apples and walnuts
7) spray 12 muffin pans (this always makes 15 for me. . . ) Fill almost full, sprinkle the tops with demerera sugar if you like. . .
8) Put them in the oven and turn the heat down to 400. . . bake 15-20 minutes.
Shirley swears by whipped cream to make a tender cake or muffin, and you can abuse this batter in ways that would make an ordinary muffin rubbery as long as you do it before you put in the cream. In fact, you might want to abuse them a little because otherwise they can crumble as you take them out of the pan they're so tender. . . My kids love the sugary tops and the big sweet bits of apple in these.