This recipe uses beef tenderloin and pairs beautifully with the figs.
- 1/4 cup olive oil
- 1 tbsp. pink peppercorns, coarsely cracked*
- 1 tbsp. green peppercorns, coarsely cracked*
- 1 tsp. salt
- 2 – 2 1/2 lbs. premium beef tenderloin, center cut, tied
- 6 whole fresh figs, cut in half
- 16-18 small shallots, peeled
- 1 cup ruby port
- 1/4 cup fig balsamic vinegar
- 1 tbsp. fresh thyme, minced
- 1/4 cup unsalted butter, cold, cubed
- salt and pepper (freshly ground)
Preheat oven to 325 degrees. Rub 1 tbsp. olive oil, cracked pepper and salt over the tenderloin.
Heat 1 tbsp. olive oil in an ovenproof medium sized skillet on high heat. Sear the meat on all sides for 1 minute per side. Transfer to a plate and cover loosely with foil.
Using the same skillet, add 1 tbsp. olive oil and sear the fig halves for 2 minutes per side until caramelized. Remove and reserve with the tenderloin.
Again, using the same skillet (one pan meal?) add 1 tbsp. olive oil and add the shallots, cooking for 8-10 minutes until soft. Add the port, balsamic vinegar, thyme and bring to a boil.
Place the tenderloin on top of the shallots and set the figs around the tenderloin. Place in the middle of the oven and cook for 50-65 minutes or until desired doneness. For medium-rare, bring the internal temperature to 140 F degrees or if to a medium doneness, 160F degrees.
Remove the tenderloin and figs and tent with foil. Bring the remaining sauce to a boil and reduce to 1/2 cup. Whisk in the butter and lightly season with salt and pepper. Slice the tenderloin in 6 pieces and plate each one equally with figs and shallots and spoon the sauce over the tenderloin.
OMG! This is so tasty. You will want to run out and buy another tenderloin to repeat this.
* to coarsely crack the peppercorns, use a mortar and pestle or if you don’t have one, place in a plastic bag and use a rolling pin.
Crown Roast of Pork With Fig/Cranberry Stuffing
Get ready to makes your family and guests drop their jaws when you show them what they are about to consume. Get friendly with your local butcher, asking him to be sure to French the ribs and tie together. The roast should be no smaller than 12 – 16 ribs.
The dressing is perfect but should be cooked separately for two reasons: one is the roast would take much longer to cook and two; the stuffing and roast would suffer.
Read through first then plan the rest of it. Perhaps potato gratin served with roasted cauliflower and for a wine: serve a semi-dry Riesling. Wow
- 1 crown roast of pork
- 1 tbsp. fresh sage, chopped
- 1 tbsp. fresh tarragon, chopped
- 1 tbsp. fennel seeds, crushed
- 1 tbsp. cracked black pepper
- 1 tbsp. cracked coriander seeds
Preheat oven to 450 degrees. Stand the roast on a rack in a roasting pan. Combine the spices and rub all over the roast. Bake for 30 minutes then reduce the temperature to 350 degrees and roast for 1 1/2 – 2 hours or until a meat thermometer reaches 160F.
Stuffing
- 2 tbsp. butter
- 1 cup chopped onions
- 6 cups cubed bread
- 1/2 cup dried cranberries
- 1 cup dried figs, chopped
- 2 tbsp. fresh sage, chopped
- 2 tbsp. chopped fresh tarragon
- 1 tsp. grated fresh ginger
- 1 tsp. grated orange rind (zest)
- 1/2 cup chicken stock (maybe 1/4 cup more)
- beaten egg
Melt the butter in a large skillet and add the onion and saute until softened (2 minutes). Add the bread and remove from heat. Pour into a large bowl and stir in the rest of the ingredients.
Grease a 6 cup heatproof bowl and pack in the stuffing mixture, cover with greased tin foil and bake for 30 minutes. Remove the foil and bake a further 15 minutes or until the stuffing is browned.
Slice the roast into chops and serve with some of the dressing. Add the side dishes and serve with a chilled glass of wine. For those who do not consume alcohol, there are non-alcoholic wines (white, blush and red) available. The only person who will know the difference is you and who cares anyway? Yum!
Popcorn Hot Fudge Sundaes
Get ready. The weekend is almost upon us and it could be a wonderful treat for movie watching. Let’s face it – everyone loves popcorn. Who doesn’t love ice cream? Who doesn’t love ice cream smothered with gooey hot fudge?
Hot Fudge Sauce
- 1/4 cup pack brown sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup heavy whipping cream
- 1/3 cup light corn syrup
- 3 ounces bittersweet chocolate, chopped
- 2 tbsp. unsalted butter
- 1 tsp. vanilla
- pinch of sea salt
Heat the brown sugar and cocoa in a heatproof bowl over a pan of simmering water, whisking to combine. Add the cream and corn syrup, whisking until smooth.
Cook, whisking occasionally until the mixture begins to thicken (8-10 minutes) Stir in the chocolate, butter, vanilla and salt and cook until completely smooth and the butter has melted. Let cool slightly. Will hold in the refrigerator for up to 5 days. Simply reheat over a low heat before serving.
Caramel-Chunk Ice Cream
- 2 quarts vanilla ice cream, softened (Chapman’s is the best)
Finely chop the sheet of cooled caramel. Working in 2 batches, soften the ice cream with an electric mixer. Beat half of the caramel into each batch of the ice cream, combining thoroughly. Freeze until firm. (About 2-3 hours)
Caramel Popcorn
- 1 tbsp. coconut oil
- 1/3 cup popcorn kernels
- 1 cup salted peanuts (cocktail type)
- 2 sticks unsalted butter, cut in pieces
- 2 1/2 cups light brown sugar
- 1 cup light corn syrup
- 1 tsp. sea salt
- 2 tsp. vanilla
- 1 tsp. baking soda
Coat 2 rimmed baking sheets with Pam spray. Heat oil in a large pot over medium heat until hot but not smoking. Add the popcorn and cover. Shaking the pan, cook until the corn has finished popping. Be careful not to burn. Transfer to a large bowl and add the peanuts.
Heat the butter, sugar, syrup and salt in a saucepan over a medium heat, stirring until the sugar has dissolved and all the butter has melted.
Cook until the mixture reaches 290 degrees on a candy thermometer. Remove from the heat and quickly add the baking soda and vanilla; stirring until the soda has dissolved. (stir rapidly).
Drizzle half of the mixture over the popcorn and quickly toss around to coat. Lay the popcorn out on one of the baking sheets. Pour the remainder of the syrup onto one of the prepared baking sheet and cool completely. Break into little pieces.
To serve…if you haven’t already been ‘picking’…layer the ice cream in dessert bowls (glasses) with the warm fudge sauce and caramel corn.
Shitake And Spinach Stuffed Pork Tenderloin
Wow! I love pork tenderloin and this one is stuffed and served with an incredible yet elegant gravy. Read on!
- 2 tbsp. butter, divided
- 1 finely chopped onion
- 2 garlic cloves, minced
- pinch of dried thyme
- 2 cups shitake or white mushrooms, finely chopped
- 1/3 cup dry sherry, divided
- 2 cups chopped, fresh spinach
- 1 1/2 cups whipping cream
- 1 cup panko bread crumbs
- salt and pepper to taste
- 2 pork tenderloins, trimmed and butterflied
In a large skillet, , melt half the butter on a medium heat. Add the onion, garlic and thyme; cook, stirring for about 3 minutes until softened. Transfer half to a bowl and set aside.
Add the mushrooms to the skillet and cook for about 5 minutes until the mushrooms are browned. Add 2 tbsp. sherry (or you can use 1 tbsp. sherry vinegar) and boil, scraping the pan. Stir in the spinach until just wilted and transfer to a bowl, stir in 1/4 cup of the cream and bread crumbs. Lightly season with salt and pepper.
Preheat oven to 375 degrees. Working with one tenderloin at a time, press flat and pound until all is of equal thickness. Spread evenly with one half of the dressing. and using one long side, roll up (like a jelly roll) and tie up with twine to secure. Repeat with the second tenderloin. Season with salt and pepper.
In a clean skillet, brown the tenderloins on all sides. Place in a shallow baking dish, seam side down, and bake for about 25 minutes until there is only a hint of pink remains in the pork. Remove from the oven and let rest for 5 minutes, tented with tin foil.
Add the reserved onion mixture to the skillet to cook for about 3 minutes or until browned. Add the remaining cream and sherry. Boil gently for about 5 minutes until reduced and thickened. Keep warm. Using a serrated knife, cut into thick slices on the diagonal and serve with sauce over.
White Chocolate Creme Brulee
We tasted quite a few Creme Brulee desserts while away last month, but if this sounds mighty delicious when you read it….then you should taste it…..ummmmm, probably the best one yet.
- 2 1/2 cups heavy whipping cream
- 1/2 cup sugar
- 5 oz. white chocolate, chopped ( I prefer the melting discs for smoothness)
- 6 egg yolks
- 1 tsp. vanilla
- 3 oz. bittersweet chocolate, chopped
- 1 oz. white chocolate, melted
Rinse out a heavy saucepan with cold water and shake out any excess moisture. Set the pan over a medium heat and stir in the cream and sugar, heating until bubbles appear around the edge. Add the white chocolate and stir until completely smooth. Remove from heat.
In a bowl, whisk together the egg yolks and vanilla until well blended and whisk into the chocolate mixture, whisking to incorporate so the eggs don’t ‘curdle’.
Pour into 8 custard or ramekin cups and place in a baking pan. Pour in enough boiling water to come up halfway on the sides of the ramekins.
Bake at 300 degrees for 35 minutes until set on the edges but soft in the centre. Remove the ramekins and refrigerate for about 6 hours, until well chilled.
Melt the dark chocolate in the microwave, carefully, and then spoon over the tops of the white chocolate, right to the edges with the back of a spoon. Refrigerate until completely chilled.
Drizzle the melted white chocolate in a pretty design over the tops and serve to 8 delightful guests.
* decorate with a few berries on the side for a real wow factor
Snickerdoodle Cheesecake
What would my day be without a dessert for you to try? This is nice, easy and super delicious. You could also serve with a warm caramel drizzle over the top….just sayin’
- 2 x 8 oz. pkgs. Cream cheese
- 3 large eggs, lightly beaten
- 1 pkg. Peak Frean shortbread cookies, (10 oz) finely crushed
- 1 Tbsp. brown sugar
- pinch of ground cinnamon
- 1/4 cup melted butter
- 8 oz. sour cream
- 1 cup sugar
- 2 tbsp. flour
- 2 tsp. vanilla
- 1/2 tsp. ground cinnamon
- 1 tbsp. sugar
- 1/2 tsp. ground cinnamon
While the oven is heating 350 degrees, allow the cheese and butter to reach room temperature. To make the crust stir together the cookies, sugar, pinch of cinnamon and stir in the melted butter. Press onto bottom and 1 1/2 inches up the side of a 9″ springform pan.
In a large bowl, beat together the cheese, sour cream, 1 cup sugar, flour, vanilla and 1/2 tsp. cinnamon until completely smooth. Add the eggs, beating to incorporate.
In a small bowl, mix together the sugar and cinnamon. Pour the cheese mixture into the pan and sprinkle the top with the cinnamon/sugar mixture.
Place the pan inside a larger pan. Bake for 45-50 minutes or until a 3″ edge appears set when gently shaken. Cool in the pan for 15 minutes and with a sharp knife, run around the edge of the pan to release crust. Cool another 30 minutes then remove sides of the pan. Cool completely on a rack, then cover and chill for 4-5 hours before serving.
Who knew this could be the best yet?
Impromptu Dinner Is Best
When we celebrated Christmas in July with our family, Don’s daughter, Carole( from Belgium) was to do a theme dinner. She brought the recipe for Belgium…..in my English term – like Beef Bourguinan. There was a ton left over so Don made a Shepherd’s Pie. Now….on to the rest of the story.
After thawing on the counter, I kept looking at it and seeing too much food for two, so we decided to have an impromptu dinner with our friends and after them agreeing to come over, we decided what to do next.
We had jars of homemade antipasto….add several kinds of crackers, napkins, plates and glasses of wine and the conversation flows and the evening has begun.
We had scallops on baby shells in the freezer. Voila! Pop in the oven for 20 minutes and you have a perfect appetizer. Don grilled fresh pineapple strips and our very own figs, then drizzled balsamic vinegar over. The plate looked awesome.
I set the table earlier in the day (casual) and lit a few candles…done.
For dessert we had plates of fresh fruits, a couple of different cheeses and crackers. Coffee and more conversation finished the evening.
No fuss, no bother and such fun. Try it and you will see.
Limoncello Risotto
Hurray to me…I found a side dish with two of my “most -liked” items- risotto and limoncllo. I had made my own limoncello and it is soooooo good especially when chilled. (besides I saved $30.00 plus dollars per bottle.) I made 2 and after sharing with many friends, I still have 1 bottle left, that was until now.
- 4 cups vegetable stock
- 1 tbsp. fresh lemon zest
- 1 1/3 cups Arborio rice
- 2 shallots, minced
- 1/2 cup Limoncello (sip to the chef)
- 6 1/2 tbsp. unsalted butter
- salt and pepper to taste
- 1 cup fresh baby mixed greens (no radicchio)
- 1 tsp. olive oil
- 1/4 tsp. freshly squeezed lemon juice
As before in risotto recipes, turn off the phone, grab a coffee, pull over the stool and go for it. In a large saucepan, bring the vegetable stock to the boil and add the lemon zest. Remove from the heat, letting it infuse for about 30 minutes.
Reheat the stock and keep warm. In a saucepan, add 2 tbsp. butter and when melted, add the shallots, cooking until transluscent. Now you can add the rice cooking it for two minutes, stirring constantly, of course. Add the Limoncello and bring to the boil on high heat (to evaporate the alcohol).
Add the stock, a ladle at a time, stirring until each addition has completely been incorporated. This, my friends, takes EXACTLY 22 minutes. Okay, have another sip..small one ( of course) of the Limoncello. Add butter and lemon zest and stir to combine well.
Place the lettuce in a small bowl, tossing with the oil and lemon juice. Transfer the lettuce to small ramekins, pressing down lightly. Top with risotto and smooth off the top. Revert onto your serving plates and remove the ramekin.
I know…show off! Never mind, add a few ooey-gooey ribs or rack of lamb and you have a wonderful meal. The only thing needed is a glass of wine. This recipe makes for 4 guests.
Risotto-My Most Favourite Dish Ever
I have so many recipes for risotto and here is one more. This is a basic risotto and can be used at any time with anything. Darn….I’m hungary just thinking about it and, no, we don’t make it as often as I would like. Thank goodness!
- 4 cups warmed chicken stock
- 2 tbsp. olive oil
- 2 tbsp. finely minced onions
- 1 cup Arborio rice (make sure it is a quality product)
- 2 tbsp. butter
- 2 tbsp. heavy whipping cream
- 1/2 tbsp. chopped flat leaf parsley
- 1/4 – 1/3 cup grated Asiago cheese, plus extra for garnish
- Black Truffle oil for drizzling
Keep the chicken stock simmering on the stove at a very low heat. In a heavy bottomed saucepan, heat the oil and add the onions and cook until golden in cololur. Add the rice and stir to coat each and every grain with the oil.
Begin the process (here, unplug the phone, pour a coffee, get a stool if needed but do not stop this process for 22 minutes EXACTLY).
Add 1 cup of the hot stock and use a wooden spoon to stir. Allow this liquid to be absorbed and then, by 1/2 cup measures, continue the process making sure the liquid is almost all absorbed before adding the next lot. Stirring constantly is the secret here.
With the last addition of liquid, add the butter and cream. This will become very creamy and now add the parsley. Remove from heat, top with freshly grated Asiago cheese and drizzle with the truffle oil.
I know,…..you’re welcome. See? I didn’t lie. Oh, please let me refresh your glass of wine.
Damn, you did it again!
Rib Roast With A Grainy Mustard Sauce
This can be done in the barbecue if you wish, but it is so easy to prepare and even lovelier to present to company.
- 1 – 7 lb. 3 bone rib roast
- 1 tbsp. vegetable oil
- 1/2 cup melted butter
- 4 shallots, sliced
- 6 cloves garlic, halved
- 1 tbsp. olive oil
- 1/2 cup Chardonnay wine (this is true)
- 2 cups beef broth
- 1 1/2 tbsp. grainy mustard
- 1 tsp. creamy horseradish
- 2 tbsp. cold unsalted butter
- 1/4 cup heavy whipping cream
Position the rack (if using oven) to low in oven and preheat to 350 degrees. Rub the roast with garlic and oil. Set aside. Sprinkle lightly with salt.
In a skillet brown the roast on all sides. Spoon the melted butter all over the roast.
Place roast, fat side up on a rack in a shallow roasting pan. Roast uncovered 2 1/4 hours (medium rare) and 2 1/2 hours for medium. Keep spooning the butter over the roast.
In a large skillet, cook the shallots and garlic in hot olive oil for about 7 minutes. Remove from the heat and carefully add the wine. Return to heat and simmer for 5 minutes until reduced by half. Add the beef broth and again, cook for 8 minutes until reduced to about 1 1/2 cups.
Transfer the roast to cutting board and tent with foil. While this is ‘standing’, prepare the sauce by draining the fat from the roasting pan. Add the cream to the broth mixture and simmer in the skillet.
Strain sauce through a sieve into a small saucepan and simmer for 2 minutes. Add the mustard, horseradish and cream. Whisk in the butter, 1 tbsp. at a time.
What can I say? Serve with garlic mashed potatoes (recipe on this site), some yellow and red beets, green salad, warm rolls and, of course, a beautiful Merlot.
Perfect dinner for a wonderful time with friends and family.
Damn, you did it again.
Orzo With Grilled Prawns And More
We had company here last week and Don made this. It was a super hot day and he didn’t want to barbecue or do anything to make the kitchen hot and, yes, we do have AC.
- 1 1/3 cups Orzo (I luv this stuff)
- 6 1/2 tbsp. olive oil, divided 3 ways
- 4 tbsp. red wine vinegar, divided
- 2 medium zucchini, cut lengthwise into 1/4 inch thickness
- 1 red bell pepper, quartered
- 2 tbsp. fresh lime juice
- 1 lb. uncooked large prawns, peeled and deveined
- 2 large heirloom tomatoes, cut into 1/4 inch pieces
- 1/2 of 8 oz. mozzarella cheese, cut into 1/2 inch cubes
- 1/2 cup thinly sliced fresh basil leaves
- Homemade pesto sauce (not store bought) – recipe follows
Cook the orzo according to pkg directions until tender but still firm. Stir occasionally, then drain and rinse with cold water. Drain well. Transfer to a large bowl and toss with 1 tbsp. oil.
Prepare barbecue to medium temperature. Whisk together 2 tbsp. oil and 2 tbsp. vinegar in a small bowl. Brush the zucchini and pepper with the oil mixture, then sprinkle a little salt and pepper over.
Grill the zucchini and bell pepper until crisp tender (about 3 minutes per side and 4 minutes per side for bell pepper). Transfer to a work surface. Chop the vegetables into 1/2 inch pieces and add to the bowl of orzo.
Homemade Pesto
- 3 cloves garlic, sliced
- 1/2 cup pine nuts
- 2 oz. grated fresh parmesan cheese
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 cups fresh basil
- 2/3 cup extra virgin olive oil
Place all ingredients except the oil into a blender. Drizzle the oil in the blender, while pulsing to smooth consistency.
Moving on……
Add the tomatoes, sliced basil and mozzarella cheese, tossing to combine. Put about 3-4 tbsp. of the pesto into the orzo and carefully stir to combine. Don’t use too much or it will overpower the salad.
Scoop into an old-fashioned cocktail glass, lightly packing down and invert on a plate. Arrange 6 shrimp around the ‘mound’ and lightly drizzle some of the pesto across the shrimp.
This is served at room temperature and trust me, this was “lick your plate” clean food.
I really didn’t think it would be enough for an entree, but it really is. Add some toasted focaccio squares and WAHOO! this is good.
I’m sorry, did you want wine with this?
**note to self..remember to take the picture BEFORE eating, not after.
Shepherd’s Pie With Bison And Red Wine
This one is for the ‘adventurer’ for sure. You can buy Bison at most large grocery stores. If not, buy boneless chuck or even beef short ribs. Each will work just fine.
- 1/3 cup flour
- 1 tbsp. sweet Hungarian paprika
- 1 tsp. kosher salt
- generous pinch of ground black pepper
- 3 1/2 lbs. Bison, cut into 2 inch cubes
- 1/3 lb. bacon, rindless, cut into 1/2 inch pieces
- 2 – 3 tbsp. olive oil
- 1 cup chopped onion
- 1/2 cup each peeled and chopped carrot and celery
- 3 chopped garlic cloves
- 2 cups red wine such as Merlot
- 2 2/3 cups chicken broth
- 1 can crushed tomatoes
- 2 bay leaves
- 1 tsp. each chopped fresh thyme and fresh sage
- 10 oz. pearl onions,
- 1 1/2 cups peeled parsnips, cubed
- 12 baby turnips, trimmed and peeled
Whisk the first 4 ingredients in a large bowl and add the bison. Toss to coat. Heat a large pot over a medium temperature and add the bacon. Cook until crisp. Transfer to paper towels. Add 2 tbsp. oil to the pot and increase the temperature to high. Working in small batches, cook the bison until browned, return to same bowl. If needed, add more oil and continue cooking the meat.
In the pot, add the onion, carrot, celery and garlic. Cover and cook until all are tender (about 5 minutes). Add the wine and bring to a boil, scraping the bottom of the pots for all the ‘goody’ bits. Add the broth, tomatoes, bay leaves, thyme, sage, bacon and bison. Reduce temperature to low, cover and simmer for 2 hours. If using beef, it will take 1 1/2 hours.
Cook pearl onions in pot of salted water for 2 minutes and place in a bowl of ice water. Trim and peel.
Transfer the bison to a baking sheet and cut the meat from the bones and chop into 1/2-3/4 inch cubes. Add the parsnips and turnips to a pot with the bison sauce simmer until tender to 15 minutes. Add the onions and cook a further 5 minutes. Return meat to the pot. Season with salt and pepper.
Mashed Potato Crust
2 2 1/2 lbs. russet potatoes, peeled and quartered
3/4 cup cream
1/2 cup butter
1/3 cup whole milk
pinch of salt and pepper
large egg, beaten to blend
Cook the potatoes until tender (about 18-20 minutes). Drain. In your electric mixer, blend the potatoes with the butter, cream and milk, salt and pepper and egg until smooth. Cover the bison meat mixture completely with the potatoes. Place in a large casserole on top of a parchment lined baking sheet.
Sprinkle the top with grated Asiago cheese and a few dots of butter. Bake in preheated 400 degree oven for 35-40 minutes until browned and completely heated through. Let rest for about 10 minutes and serve with a truly wonderful red wine.
In a word….delicious! Fooled you….