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Welcome & Bon Appetite
Welcome to the Cooking Group. A fun place to share recipes, get menu ideas, learn different cooking techniques and make friends. We have a vast recipe file at your finger tips to help make cooking fun and easy.
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Got beans? Part II
I picked up a pound of dried mixed beans and lentils at Whole Foods the other day. I didn't have the means to write down the recipe they offered on the bin. I could look up a recipe online but would perfer a recipe someone has had experience with.
Any one have a good 5 bean soup mix recipe?
Any one have a good 5 bean soup mix recipe?
Christmas baking
I don't bake often nowdays.Kids are grown and gone, no grandchildren and my husband and I don't need it. I did get to bake for a bake sale at a charity I work for, Heavenly Hoofs. Here are the results.
My New Favorite Cookie
I have a new favorite cookie. I am making these my cookie gifts this year, along with the recipe. I did do something different than this recipe called for, which was to chop the cherries, rather than use them whole. I didn't want to bite into a giant chunk of cherry. They came out wonderful, and you want them soft, so don't overbake. I was surprised by how much I liked these, (really, really liked these) so I wanted to share this with all of you as my cookie "gift" to you all. This is my adapted version of a recipe I found on line. Enjoy!
Chewy Chocolate Cherry Cookies
1 cup all purpose flour
1/3 cup cocoa powder
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup sugar
1/3 cup butter, softened
1 tsp. vanilla extract
1 large egg
2/3 cup dried tart cherries, chopped
4 Tbsp. semisweet chocolate chips
Preheat oven to 350 degrees.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg, and beat well. With mixer on low, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.
Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or just until set. Remove from oven, let cool on pans for 5 minutes. Remove from pans, and cool completely on wire racks.
Yield: 30 cookies
Chewy Chocolate Cherry Cookies
1 cup all purpose flour
1/3 cup cocoa powder
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup sugar
1/3 cup butter, softened
1 tsp. vanilla extract
1 large egg
2/3 cup dried tart cherries, chopped
4 Tbsp. semisweet chocolate chips
Preheat oven to 350 degrees.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg, and beat well. With mixer on low, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.
Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or just until set. Remove from oven, let cool on pans for 5 minutes. Remove from pans, and cool completely on wire racks.
Yield: 30 cookies
Beef Wellington
Not all Christmas gifts come wrapped in paper and tied with fancy ribbon and bows. Beef Wellington, luxury beef tenderloin coated with pate and duxelles, then wrapped in puff pastry and baked, is a traditional gift to give family and friends at any holiday table.
The best way to make a holiday meal special is to use special foods and present them beautifully. Wellington is both. It’s traditional and elegant at the same time and is a show-stopping alternative to prime rib, goose, turkey or ham..
INGREDIENTS
1 beef tenderloin center cut, trimmed (about 4 pounds)
Salt and pepper
5 tbs grape-seed oil, divided
1 C onions, minced
2 tbs shallots, minced
1 tsp chopped garlic
4 C chanterelle or white mushrooms
½ C chopped parsley
1 C foie gras terrine (available at specialty markets)
½ C caul fat (optional, available at some specialty butchers)
2 packages frozen puff-pastry sheets, thawed
3 egg yolks beaten with 1 tbs water
INSTRUCTIONS
Preheat oven to 375 degrees F. Season the tenderloin with salt and pepper. In a large sauté pan, heat 3 tbs grape-seed oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides until browned. Remove from pan and cool.
In a large sauté pan, heat remaining grape-seed oil. Add the onions and sauté for 2 minutes. Season with salt and pepper. Add the shallots and garlic and sauté for 1 minute.
In a mini food processor, add the mushrooms in batches and pulse them a few times to finely chop them. Add the mushrooms to the onions and sauté for 2 minutes. Cook for about 10 to 15 minutes or until most of the liquid dissipates and the mixture is dry. Remove from the heat and stir in the parsley. Season with salt and pepper if necessary. Cool the duxelle, or mushroom mixture completely.
With a spoon, work the foie gras until it becomes soft enough to spread. Set aside. To assemble, spread the caul fat on a large cutting board, in the center, lay the filet and brush it evenly with the foie gras. Smear the duxelle over the top of the tenderloin and wrap the cail fat to seal it. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash, and place it on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium rare, or until the pastry is golden brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving.
Makes about 8 servings
Bon Appétit and Merry Christmas!
The best way to make a holiday meal special is to use special foods and present them beautifully. Wellington is both. It’s traditional and elegant at the same time and is a show-stopping alternative to prime rib, goose, turkey or ham..
INGREDIENTS
1 beef tenderloin center cut, trimmed (about 4 pounds)
Salt and pepper
5 tbs grape-seed oil, divided
1 C onions, minced
2 tbs shallots, minced
1 tsp chopped garlic
4 C chanterelle or white mushrooms
½ C chopped parsley
1 C foie gras terrine (available at specialty markets)
½ C caul fat (optional, available at some specialty butchers)
2 packages frozen puff-pastry sheets, thawed
3 egg yolks beaten with 1 tbs water
INSTRUCTIONS
Preheat oven to 375 degrees F. Season the tenderloin with salt and pepper. In a large sauté pan, heat 3 tbs grape-seed oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides until browned. Remove from pan and cool.
In a large sauté pan, heat remaining grape-seed oil. Add the onions and sauté for 2 minutes. Season with salt and pepper. Add the shallots and garlic and sauté for 1 minute.
In a mini food processor, add the mushrooms in batches and pulse them a few times to finely chop them. Add the mushrooms to the onions and sauté for 2 minutes. Cook for about 10 to 15 minutes or until most of the liquid dissipates and the mixture is dry. Remove from the heat and stir in the parsley. Season with salt and pepper if necessary. Cool the duxelle, or mushroom mixture completely.
With a spoon, work the foie gras until it becomes soft enough to spread. Set aside. To assemble, spread the caul fat on a large cutting board, in the center, lay the filet and brush it evenly with the foie gras. Smear the duxelle over the top of the tenderloin and wrap the cail fat to seal it. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash, and place it on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium rare, or until the pastry is golden brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving.
Makes about 8 servings
Bon Appétit and Merry Christmas!
Two Layer Brownies
Do we need another holiday dessert recipe? Of course not but we can always use one. This recipe for two layer brownies has a shortbread crust on the bottom and a rich chocolate layer on top. I cut it out of the newspaper this fall and it has quickly become a favorite.
I live at 5,000' but this recipe will probably work at any altitude because it doesn't have to rise much. If anything, you might want to reduce the baking temperature slightly (we usually have to raise it at high altitude) but try it and see how it goes.
Two Layer Brownies
Brownie Layer
8 ounces bittersweet chocolate
6 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup flour
Crust
8 tablespoons unsalted butter, melted
¼ cup sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour
2/3 cup chopped walnuts
Position a rack in lower third of oven. Preheat oven to 375°. Line 8” square baking pan with foil. Set aside.
To make brownie: Place chocolate and butter in top of a double boiler over almost-simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove from heat and set aside. In a medium bowl, beat eggs, sugar, vanilla and salt at high speed in electric mixer until mixture is thick and light in color, 3 to 4 minutes. Stir in flour. Scrape in chocolate mixture and fold in with a spatula until just combined. Set aside.
To make crust: In medium bowl, combine melted butter, sugar, vanilla and salt. Stir in flour, then walnuts. Turn into pan. Press dough evenly across bottom Bake until crust is golden brown, 15 to 20 minutes.
Remove pan from oven but leave oven on. Scrape brownie batter onto hot crust and spread evenly. Return to oven and bake until a toothpick inserted into two or three places comes clean, 20 to 22 minutes. Set pan on a rack to cool.
To remove brownies from pan, lift edges of foil. Transfer to a cutting board. Slice a spatula between crust and foil; slide brownies off foil.
Makes 16 large or 25 small brownies.
I live at 5,000' but this recipe will probably work at any altitude because it doesn't have to rise much. If anything, you might want to reduce the baking temperature slightly (we usually have to raise it at high altitude) but try it and see how it goes.
Two Layer Brownies
Brownie Layer
8 ounces bittersweet chocolate
6 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup flour
Crust
8 tablespoons unsalted butter, melted
¼ cup sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour
2/3 cup chopped walnuts
Position a rack in lower third of oven. Preheat oven to 375°. Line 8” square baking pan with foil. Set aside.
To make brownie: Place chocolate and butter in top of a double boiler over almost-simmering water. Stir frequently until chocolate is melted and mixture is smooth. Remove from heat and set aside. In a medium bowl, beat eggs, sugar, vanilla and salt at high speed in electric mixer until mixture is thick and light in color, 3 to 4 minutes. Stir in flour. Scrape in chocolate mixture and fold in with a spatula until just combined. Set aside.
To make crust: In medium bowl, combine melted butter, sugar, vanilla and salt. Stir in flour, then walnuts. Turn into pan. Press dough evenly across bottom Bake until crust is golden brown, 15 to 20 minutes.
Remove pan from oven but leave oven on. Scrape brownie batter onto hot crust and spread evenly. Return to oven and bake until a toothpick inserted into two or three places comes clean, 20 to 22 minutes. Set pan on a rack to cool.
To remove brownies from pan, lift edges of foil. Transfer to a cutting board. Slice a spatula between crust and foil; slide brownies off foil.
Makes 16 large or 25 small brownies.
Happy Holidays!
This is a photo of my tree, at least part of it. I added the greetings, and I thought I would share this card with the group.
