Well Dined

16Feb/161

Valentine’s Day Beef Wellington

Well Dined | Beef Wellington

This year for Valentine's Day we decided to stay in, and we both agreed that I should make Beef Wellington - a very special occasion dish of filet mignon and mushrooms wrapped in puff pastry.  You can find many recipes out there for this dish, but mine has some secret weapons to keep the puff pastry from getting soggy, the beef from getting overcooked (look at how nice and pink it is, even after 20 minutes in the oven), and to add extra flavor.  It is not difficult, but it is time consuming with many steps - which is why it is a special occasion dish (plus it's soooooooo rich).  So read on!

Well Dined | Beef Wellington

First up, sear the filet.  (I made 4 servings because it would use a whole package of puff pasty - I have never had good luck with refreezing it.)  You want to get a nice sear on all sides, including around the edges, but don't cook the steak all the way.  Remove the filets to a plate and allow to cool a bit, then cover and transfer to the refrigerator to chill for at least 30 minutes.  This step is what will keep the beef from overcooking in the oven.

4Jan/162

Classic French Toast

Well Dined | Classic French Toast

I love to make French Toast this time of year.  My husband loves it, too, he says that my French Toast is the best (so sweet <3).  I think the secret is to definitely use brioche or challah, that plus a million ingredients in the batter - read on!

Well Dined | Classic French Toast

In addition to eggs and cream, I use vanilla, cinnamon, nutmeg, orange juice, lemon zest, and sherry.  So many flavors!  It is so worth it.  But I'm getting ahead of myself.  First, either slice the bread (thickly, 1 inch) the night before and leave it out to get stale, or toast it slightly in the morning.  Then make the batter and soak each side of the bread for 10 minutes.  Just before you cook the toast (in butter, of course), sprinkle one side with granulated sugar - this will created a yummy bit of caramelization.  Do the same to the other side before you flip it over to cook.

Well Dined | Classic French Toast

Top with lots of butter and some maple syrup.  Yum.  This is definitely the perfect French Toast - custardy in the middle, little bit of caramelization, lots of flavor.

11Jun/143

Farmer’s Market Pastas

I'm really trying to be better at waking up early enough to get to the Farmer's Market.  I love the scene with all the booths and crowds of people, all the adorable puppies and babies.  The Mosaic Market even has live music and food trucks.  But I am not very good at cooking by the seat of my pants, so after I pick out some yummy looking veg, it usually ends up getting tossed into a pasta.  Even more so when the market offers amazing artisan pasta from Pappardelle's Pasta.  C'est la vie!

Well Dined | Farmer's Market Pasta with Asparagus, Tomato, Leek, Lemon, and White Wine

My first batch of veggies (asparagus, tomato, and leek) went into a white wine, lemon, and butter sauce with the garlic chive artisan pappardelle.  I cooked the leek down in butter and olive oil, then added some white wine, lemon juice, and pasta water along with chopped tomatoes.  When that had cooked to a good sauce consistency, I tossed in blanched asparagus and the cooked pasta (1 minute shy of al dente).  I finished it off with lemon zest, Parmesan, and black pepper and served it with salmon.

Well Dined | Farmer's Market Pasta with Roasted Eggplant, Tomato, and Basil

 

I still had tomatoes and a random eggplant that I picked up for no reason, so I decided to do a riff on this pasta.  I really should have used a whole wheat pasta, but I just love gemelli and I can't find it in whole wheat anywhere.  It's the perfect short shape because it has good structural integrity (meaning it cooks evenly and doesn't get mushy edges).

Anyway, I roasted the eggplant while I caramelized an onion (I really wish I had a red onion, but I didn't).  After adding garlic, a splash of sherry, and a splash of balsamic vinegar, I added some chopped tomato and a pat of butter (trying to get the essence of the Marcella Hazan sauce without cooking it for 45 minutes).  Then I added in the eggplant, cooked pasta (1 minute shy of al dente), and a splash of pasta water and let it come together.  Then I topped it with fresh basil and black pepper and served it with some hanger steak from the market (one of the few places where I can find it - there's only 1 per cow and they sell fast).

15Jan/140

Butternut Squash, Caramelized Onion, and Goat Cheese – Three Ways

Well Dined | Buttery Pappardelle with Roasted Butternut Squash, Caramelized Onions, and Goat Cheese

So I got this combination of ingredients into my head and couldn't stop thinking about all the ways I could use them.  Pasta, pizza, tarts - the list goes on.  I decided to caramelize a big batch of onions, roast a big squash, and use them all week in a few different dishes.

Well Dined | Roasted Butternut Squash

First off, I peeled and cut up a large (4 lb) butternut squash and laid the cubes out on a baking sheet.  I drizzled them with olive oil and seasoned with salt, pepper, and a little nutmeg.  Then I roasted them at 400 degrees for 20-25 minutes.  I used some right away, and stored the rest in an airtight container in the fridge.

Well Dined | Caramelized Onions

For the onions, I bought one of those bags that has about 5 onions in it, sliced them all, and threw them in a large pan with olive oil.  After they turned translucent and soft, I turned the heat down from med-hi to med-lo and let them caramelize.  This will take anywhere from 20 minutes to 45 minutes.  About halfway through, I added a few sprigs of thyme.  Once they were really brown, I added a splash of sherry to de-glaze the pan and removed the thyme stems.  Again, I used some right away, and stored the rest in an airtight container in the fridge.