Beef Tenderloin with Whipped Horseradish Sauce

This is the Beef Tenderloin I made for Brigham's coworker/Christmas party.  Well.....kinda!  I actually didn't use the pancetta at all- since Brigham only likes bacon for breakfast.  So I followed the recipe with the exception of that.  This was a big hit.  Many said it was better than any steak house- it was really good.

Total: 1 hour, 25 minutes

Yield: Makes 8 servings
Ingredients

1 (5- to 6-lb.) beef tenderloin, trimmed
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
3 tablespoons olive oil, divided
14 very thin pancetta slices
Wax paper
3 garlic cloves, minced
2 tablespoons chopped fresh rosemary
Kitchen string
Whipped Horseradish Cream

Preparation

1. Preheat oven to 425°. Sprinkle tenderloin with salt and pepper. Cook tenderloin in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until browned. Let cool 5 minutes.
2. Meanwhile, arrange pancetta slices in 2 rows on a large piece of wax paper, overlapping to form a rectangle the same length and width of tenderloin.
3. Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of 1 long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1-inch intervals. Transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 Tbsp. oil.
4. Bake at 425° for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120° (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.
Note: For medium-rare, cook tenderloin to 135°, or to 150° for medium.


Whipped Horseradish Sauce
This was yummy but next time I would only make 1/4 of it as it made a lot and you only need a little for each serving.
Prep Time: 10 minutes

Yield: Makes 2 1/4 cups
Ingredients

1 cup whipping cream
1/4 cup horseradish
2 tablespoons chopped fresh parsley
1/4 teaspoon salt

Preparation
1. Beat whipping cream at medium speed with a heavy-duty electric stand mixer 1 minute or until soft peaks form.
2. Fold in remaining ingredients. Serve immediately, or cover and chill up to 8 hours.

Rosemary Potato Gratin

I made this for a party we hosted for Brigham's office staff in December  It was really good and so pretty sitting on a pedestal.  I served it with beef tenderloin....sooooo good.  I think if I were to make it again for people I don't know very well- I would just use the yukon potatoes.  Sweet potatoes can be scary for some people.  We all thought it was delicious.

Total: 2 hours, 20 minutes
Yield: Makes 10 servings

Ingredients

1 (14.1-oz.) package refrigerated piecrust
1 tablespoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
2 cups (8 oz.) shredded Gruyère cheese, divided
1 1/2 pounds Yukon gold potatoes
1 1/2 pounds sweet potatoes
1 teaspoon kosher salt
2/3 cup heavy cream
1 garlic clove, minced
Garnish: fresh rosemary sprigs

Preparation

1. Preheat oven to 450°. Unroll piecrusts on a lightly floured surface. Sprinkle rosemary, pepper, and 1/2 cup cheese over 1 piecrust; top with remaining piecrust. Roll into a 13-inch circle. Press on bottom and up sides of a 9-inch springform pan; fold edges under. Chill.
2. Meanwhile, peel and thinly slice Yukon gold and sweet potatoes.
3. Layer one-third each of Yukon gold potatoes, sweet potatoes, and salt in prepared crust. Sprinkle with 1/4 cup cheese. Repeat layers twice, pressing layers down slightly to fit.
4. Microwave cream and garlic in a 1-cup microwave-safe measuring cup at HIGH 45 seconds; pour over potato layers in pan. Sprinkle with remaining 3/4 cup cheese. Cover pan with heavy-duty aluminum foil. Place on a baking sheet.
5. Bake at 450° for 1 hour. Uncover and bake 25 minutes or until potatoes are done and crust is richly browned. Let stand 10 to 15 minutes. Carefully transfer to a serving plate, and remove sides of pan. If desired, carefully slide gratin off bottom of pan using a long knife or narrow spatula. Garnish, if desired.
Southern Living, DECEMBER 2010

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup
2 (14oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

1/2 bay leaf

1 tsp dried oregano or 1 Tbsp fresh oregano

1 Tbsp dried basil or 1/4 cup fresh basil

1 cup Parmesan cheese

2 cups half and half, warmed

salt & pepper to taste



In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

HEARTY CHICKEN NOODLE SOUP

You can't go wrong with this soup.  Everyone loves it!

HEARTY CHICKEN NOODLE SOUP

1  cup cooked chicken

2 cups chopped carrots

2 cups chopped celery

2 cups corn

2 cups frozen peas

3/4 cup chopped onion

3 cups chicken broth

1 can cream of chicken soup

1/2 cup sour cream

2 1/2 oz cooked noodles

Salt and pepper Add vegetables to chicken broth and simmer until tender. Add cream of chicken soup. Then add chicken.  I like to cook my noodles separate and add them before serving. If they simmer with the soup too long they seem to get mushy or soak up the juice in the soup. Add sour cream and noodles. Salt and pepper to taste (I like lots of pepper!).

Pizza Dough

Basic Pizza Dough

Ingredients:

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

Directions:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Source: adapted from Brown Eyed Baker, originally from Baking Illustrated by the Editors of Cook’s Illustrated Magazine

MEDITERRANIAN BLACK BEAN SALAD-Sara

• 3 1/2 c. cooked, drained black beans (or 3 15oz. cans)
• 1/2 c. finely diced red onion (about 1/2 a med. onion)
• 1 large tomato, finely diced
• 1 med. cucumber, finely diced
• 1/2 c. chopped fresh parsley
• 2 T. FRESH mint leaves
• dressing:
• 1/4 c. lemon juice
• 1/4 c. extra virgin olive oil
• 1 tsp. cumin
• 1/2 t. salt
• 1/4 t. pepper
• chill; good served as salad, or with steamed rice for a main course

SANTA FE SALAD with Chili-Lime Dressing-Sara

• Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
• 15 oz canned black beans, drained
  1 1/2 cup cooked corn kernels, fresh or frozen
  2 cup grape tomatoes
  1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
  8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
• In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate. (Note: Storing this salad in layers instead of tossing it immediately and keeping the dressing separate helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.)
• Dressing:
• 6 Tbsp reduced-calorie mayonnaise
  3 Tbsp cilantro, fresh, finely chopped
  3 Tbsp water
  1 medium scallion(s), minced
  1 1/2 Tbsp fresh lime juice
  2 tsp sugar
  1/2 tsp chili powder
• Whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.

PICNIC POTATO SALAD-Sara

• 6 large potatoes—cubed and boiled until tender—then chilled
• 6 boiled eggs—chilled
• ¼ cup white or red (sweet) onions, chopped very fine
• ¼- cup sweet pickle relish (I like more)
• ¼ cup celery, chopped very fine
• ¼ carrots, finely chopped
• 1 ½ cups mayo
• 2 Tbsp yellow mustard
• pepper and salt to taste
• Mix mayo, mustard, onions, relish, celery and carrots. Add to chilled potatoes and sliced eggs. Stir well (I even mash it a little). Salt and pepper to taste. Serve chilled.

BERRIES & CREAM SALAD SQUARES-Sara (I got this from Heather for Thanksgiving dinner)

• 1 cup boiling water
• 1-3oz. pkg raspberry/strawberry-flavored gelatin
• 1/4 tsp finely shredded lemon peel
• 3/4 cup cold water
• ¾ c. fresh blueberries/blackberries
• 1/2 of an 8-ounce tub cream cheese
• 1/3 cup sifted powdered sugar
• 2/3 cup whipping cream
• ¾ c. fresh raspberries/strawberries
• 1/4 cup chopped sliced almonds or pecans, toasted
• 2 tablespoons lemon juice
• Stir boiling water into gelatin for 2 minutes or till completely dissolved. Stir in cold water and lemon juice. Chill till partially set (consistency of unbeaten egg whites). Stir berries into partially set gelatin. Pour berry mixture into an 8x8x2-inch baking dish. Chill till firm.
• Meanwhile, beat whipping cream just till soft peaks form. Add cream cheese and powdered sugar. Beat till fluffy (mixture will thicken as it is beaten). Stir in lemon peel. Carefully spoon cream cheese mixture over berry mixture; spread to edge of dish. Cover; chill at least 6 hours. To serve, sprinkle nuts over salad; cut into squares. Makes 9 servings.

POPPY SEED CHICKEN SALAD-Heather

I just came up with this recipe as I was wanting a light chicken salad to go into small little phyllo cups for an appetizer at a bridal shower. These were a big hit.

• chicken breasts: boil, cool and shred
  toasted slivered almonds
  chopped celery
  craisins
  poppyseed dressing
• I just boiled up as much chicken as I needed. I eyeballed the rest- enough craisins to make it look pretty, enough almonds and celery for a good crunch and dressing to moisten.
• Poppyseed Dressing
• 1/3 c. sugar
  1/2 c. white vinegar
  1 tsp. salt
  1 tsp. ground dry mustard
  1 tsp. grated onion
  1 c. oil
  1 Tbl. poppy seeds
• Combine first four in blender or food processor , slowly add oil, then stir in poppy seeds.