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Recipes
Beef Wellington
By tooth
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped
- For the Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
Green peppercorn sauce
By tooth
serve with Beef Wellington
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved
Southern Comfort Punch
By tooth
Mix all together and serve
- Fifth of Southern Comfort
- 1 qt. Ginger Ale
- 1 qt. Sweet and Sour Mix or Collins Mix
- 12 oz. Frozen Conc. Lemonade (no water)
- Ring of ice (I put slice lemons in water)
Berry Blue Cheese Spread
By tooth
1. Place dried berries in a small bowl
- 1/2 cup dried blueberries
- 1 cup boiling water
- 1 8-oz. pkg. cream cheese, softened
- 6-oz blue cheese, coarsely crumbled
- 2 green onions, chopped
- 1 clove garlic, minced
- 1/2 cup coarsely chopped pecans
- Assorted whole grain crackers
Portobello Lasagna Rollups
By tooth
Preheat the oven to 375 degrees F
- 12 whole-wheat lasagna noodles (about 3/4 pound)
- 2 teaspoons olive oil
- 12 ounces portobello mushrooms, chopped
- 1/2 teaspoon salt
- 4 cups Easy Tomato Sauce, recipe follows, or store bought marinara sauce
- 1 (15-ounce) container part-skim ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 egg, lightly beaten
- Freshly ground black pepper
- Pinch ground nutmeg
- 1/4 cup grated Parmesan
- 3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
Easy Tomato Sauce:
By tooth
In a large pot, heat the oil over medium heat
- 1 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper
Chocolate Stout Cake
By tooth
Dark chocolate cake that is very moist
- Cake
- 2 cups stout (such as Guinness)
- 2 cups (4 sticks) unsalted butter
- 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
- 4 cups all purpose flour
- 4 cups sugar
- 1 tablespoon baking soda
- 1 1/2 teaspoons salt
- 4 large eggs
- 1 1/3 cups sour cream
- Icing
- 2 cups whipping cream
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Steak au Poivre
By tooth
Our steak au poivre paste streamlines preparation of this classic bistro dish
- Ingredients:
- 2 rib-eye steaks, each 1 lb. and 2 inches thick
- 4 Tbs. steak au poivre paste
- 2 Tbs. unsalted butter
- 6 shallots, peeled and sliced 1/8 inch thick
- 2/3 cup red wine
- 1 Tbs. beef demi-glace
- 2/3 cup chicken broth
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh flat-leaf parsley
- Pommes frites for serving (see related recipe at left)
Herbes de Provence Rotisserie Chicken
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An electric rotisserie makes it easy to cook a juicy chicken with crisp, golden skin
- 1 Tbs. unsalted butter, at room temperature
- 2 to 3 tsp. herbes de Provence
- Zest of 1 lemon
- 2 tsp. sea salt
- 1 tsp. freshly ground pepper
- 1 chicken, 3 to 4 lb.
Mushrooms en Papillote
By tooth
Baking mushrooms in a sealed parchment packet, or en papillote, allows them to cook through without browning, as th...
- 1 Tbs. unsalted butter, plus 1 Tbs. unsalted butter, cut into small pieces
- 1 lb. mushrooms, such as chanterelle, shiitake, trumpet, portobello or a mixture, brushed clean
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 tsp. fresh lemon juice
- 2 Tbs. chopped fresh flat-leaf parsley