Incredible, Easy, Perfect Beef Tenderloin

We served Filet of Tenderloin for Christmas this year and it was incredible.  First of all - start by buying Costco's finest ... seriously, I haven't found more tender filet.  Highly recommend it.  Secondly - buy more than you think you'll need, because your guests will go back for seconds and thirds.

There are two great options for seasoning the meat.  You can go the simple route, using 1 T. kosher salt, 1 T. coarsely ground black pepper, perhaps 1t. of garlic and/or onion powder.  My personal favorite is Penzey's English Prime Rib Rub, which doesn't work if you're doing Whole30 (darned sugar) but works great otherwise.  Use enough to coat the tenderloin.  For me, more is more :o)

Lastly - be prepared to smoke up your house on this.  I promise - it's worth it.  If the weather is pleasant enough, open the doors and windows to allow for a cross breeze.  If not, just suck it up - the meat will be amazing.

Ingredients
1 whole filet of beef (4-6 lb.), trimmed
2 T. softened clarified butter (ghee) if available - unsalted butter if not
Seasoning (see options above)

Method

1. Preheat the oven to 500 deg. F. 
2. Pat the meat dry with paper towels, then place it on a roasting rack in a roast pan.  Rub the butter all over the meat with your hands, then spread the seasonings evenly on it. 
3. Open the windows if applicable.  Roast the meat in the oven for 22 min (rare) to 25 min (medium-rare).  Smoky is normal.
4. Remove the beef from the oven, then wrap it tightly with aluminum foil.  Allow it to rest at room temperature for 20 minutes.
5. Slice and serve with Fresh and Jazzy Creamy Dill Horseradish Sauce.

Fresh and Jazzy Creamy Dill Horseradish Sauce

This goes incredibly well with any kind of a beef roast or steak or filet...

Creamy Paleo, Dairy-free, Dill Horseradish Sauce

Special kudos to Kat at the Caught Somewhere in Thyme blog for this one - I needed something for my holiday dinners while plowing through my most recent Whole30.  My non-W30 guests went crazy with it too - glad I made a lot!  Since it takes a bit of lead time, recommend making enough for multiple meals (the amounts below should cover a few meals for two) ... it saves well for a while in a Tupperware in the back of the fridge.

1/2 C. full fat coconut milk
6-7 T. fresh horseradish, peeled and grated fine
2 t. dill (dried is fine)
1/2 t. dry mustard
juice of 1 lemon
1 t. salt
1/4 t. finely ground black pepper

Combine all ingredients in a small Tupperware - mix well.  You can serve it immediately, but it benefits from sitting for 4-8 hours in the fridge. 

Light and Airy Cinnamon Raisin Bread

My oldest daughter asked if I could send cinnamon raisin bread to school with her for her kindergarten snack. Not being a huge fan of store bought bakery items, I searched the web for my favorite and modified it to my liking. This is particularly easy because I let the bread machine do all the heavy lifting.

Ingredients

3/4 cups milk

1/4 cup butter, softened

1/2 cup water (neither hot nor cold)

2 eggs

1/4 cup white sugar

1/2 teaspoon salt

4 cups all-purpose flour

1 (.25 ounce) package active dry yeast (scant tablespoon)

2/3 cup raisins

1/4 cup white sugar

1 1/2 teaspoon ground cinnamon

1 tablespoons butter, melted or well softened

Directions

1. Microwave the milk in a Pyrex in the microwave for 90 seconds. It should smell lightly scalded when you remove it. Add the 1/4 C. softened butter, stirring well until it's either fully melted or at least really soft. Add the 1/2 C. water and stir. Dump this into the bottom of a bread machine.
2. In the same Pyrex, lightly beat your 2 eggs, then add to the liquid in the bread machine.
3. Add the 1/4 C. sugar and 1/2 t. salt to the bread machine.
4. Add the flour to the top of the liquid (sequencing matters here) then create a little well. Put the yeast on top of the flour into this well.
5. Turn on the bread machine on the dough setting, then let it do its thing for 60 min.
6. Lightly butter your 9'x5" (or slightly larger) bread pan.
7. After an hour (the dough cycle likely won't say it's done yet), turn the dough out onto a lightly floured surface. It will be sticky. Stretch, pat, or roll it into a rectangle, the width of your bread pan.
8. Top with either premixed cinnamon sugar, or mix the 1/4 C. of sugar with the 1 1/2 tsp. of cinnamon in a bowl, and spread this across the rectangle. Spread out the raisins evenly, not forgetting the edges.
9. Roll up the dough tightly so that the rolled up dough is the width of the bread pan. The roll should be about 3 inches in diameter. Transfer the dough roll into the bread pan, seam side down, and tucking ends under if necessary.
10. Spread the remaining butter onto the exposed surface of the dough roll. Cover with a damp cloth. Allow to rise again about 1 hour. I like to do this in an oven that's been heated up to 200 degrees, then turned off. The residual warmth is a perfect rising location. Do not put this dough into an oven that's on or you're likely to start cooking it.
11. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until bread is lightly browned and sounds hollow when knocked. If it looks like it's getting too brown too quickly, cover the top with foil.
12. Remove loaf from pan, and brush again with melted butter. Let cool before slicing.

Out of this World Rack of Pork

Lately Costco has had rack of pork available - and I must admit that I've never even thought of the idea of a rack of pork.  Rack of lamb, sure!  Love it.  But rack of pork?  Well ... pigs have ribs, and we eat pork chops, so duuh!!

In any case, I bought one of these beauties the other day and was searching the web for what to do with it.  I came across Chef Dennis Littley's recipe for Oven Roasted Rack of Pork and had to try it.

Let me tell you - it was fantastic!  What made it particularly perfect was the pan gravy.  I made the slight addition of some potato flour (starch) to thicken it up and changed the cooking temp/time - but for the most part otherwise, it was perfect.  I forgot to take a picture the first time around - guess it means I have to cook it again!!

Ingredients

• 1 -8 bone center cut rack of pork
• Olive oil
• Montreal Steak Seasoning or the Crispy Wing Rub or just sea salt and fresh ground black pepper
• 2 carrots - peeled and rough cut 
• add 4-8 extras, peeled and rough cut too if you want to serve roasted carrots as a side dish
• 1 med onion-rough cut and include skins
• 2 stalks of celery- rough cut
• 6 cloves garlic peeled and cut into 2-4 pieces each
• Russet potatoes (however many you're serving)
• Potato flour / potato starch

Instructions

1. Preheat oven to 450 degrees.  I like to cook on the convection roast setting. 
2. Make a little island of rough cut vegetables in the middle of a roasting pan.  If you're making extra carrots, spread them around the perimeter of your island.
3. Rinse the rack of pork well and pat dry place rack fat side up, on top of cut veggies
4. Apply a lot of olive oil to the entire rack, rubbing it into the meat
5. Sprinkle entire rack with the seasoning of your choice:  Crispy Wing Rub, Montreal Steak Seasoning, or simply salt/pepper (and anything else you like - garlic, onion, rosemary, thyme...).
6. Wash and dry the russet potatoes.  Coat with Olive Oil and the same seasonings you used for the pork.
7. Place pan in the center of the preheated oven, (placing the potatoes directly on the rack on either side) for 15 minutes.
8. After 15 minutes reduce heat to 350 degrees and continue to roast for 1-1.5 hours or until internal temperature (use a thermometer) in the middle has reached 150 degrees.
9. Remove the Rack from the oven.  Transfer the pork to a tray (with sides to catch the juice) and cover tightly with foil.  Allow to rest for 10-15 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
10. While the rack is resting, place 1-1.5 cups of water in the roasting pan and place on the stovetop over low heat.  Using a wooden spoon loosen, all the baked in meat scraps from the pan until everything is loose.  This is the point where I pick out all the extra carrots and set them into a serving bowl. 
11. To make the easiest pan gravy on earth, strain out all of the vegetable pieces and any other solids.  Add a little potato flour, 1 teaspoon at a time, whisking over low heat.  Add enough until it is to the thickness you like.  Taste for seasoning;  you may not need any after the seasonings and meat drippings have done their magic.
12. Cut the rack along the bones, making even portions of the pork, serve with your pan gravy, carrots, potatoes, and a green vegetable to your liking!

Chef Dennis' notes:  when you remove a larger cut of meat from the oven it will continue to cook and the temperature of the meat will rise 10 more degrees.
Pork can be eaten at lower temperatures than 165 degrees, but if your entire party would like the meat very well done, you can continue to roast the rack until the center cuts are 155 degrees.

Crispy Baked Wings Oh My

I found this recipe on a Facebook group I follow, in the format of a photograph of a typed up sheet of paper, complete with oil stains and the works.  I'm not at all surprised, given how many times I've turned to this seasoning blend in the last 3 months.  Originally I posted that I wish I knew who to attribute this little dose of yummmmmm to ... and then found out that this photo is Shelli Buractaon's ... who found it herself somewhere on the internet but wasn't sure where.  There was general agreement though that this can't really be beat.

I've started making up large quantities so I can use this on an as needed basis without having to blend spices every time.  In addition, I'm planning to mix and gift it to some friends this holiday season.   So far I've found I can use it for:
* Wings
* Grilled chicken drumsticks & thighs
* Roasted whole chicken
* Bone Broth (after you've roasted that chicken) - the flavors are A-Ma-Zing

Chicken Rub
2 tsp. sea salt
2 tsp. garlic powder
2 tsp. chili powder (I really like Penzeys!!)
2 tsp. black pepper

Crispy Baked Wings1.5 lb. chicken wings
1 tbsp. ghee (or butter), melted

Buffalo Sauce
2 tbsp. ghee (or butter), melted
1/4 C. Frank's Original Hot Sauce
1 T. Dijon mustard
1 T. apple cider vinegar

Preheat oven to 450 degrees.

Toss wings in 1 tbsp melted ghee.

Place a wire rack on top of a parchment-covered baking sheet.  Evenly space the wings on the wire rack.  Sprinkle the rub on top.

Bake for 20 minutes, flip, and bake for 15-20 more minutes.

While wings are in the oven, whisk the buffalo sauce ingredients in a bowl.  Remove wings from oven, toss in sauce, and bake for an additional 5 minutes.  Drizzle wings with remaining sauce.

Serve hot with celery and blue cheese dressing if you like.

Best BLT Salad On Earth

I discovered an amazing take on the classic BLT ... to make it compliant, use chemical-free prosciutto and this wonderful dump ranch recipe that I slightly adapted from another recipe I found online.  Super props to the Whole Sisters - this was amazing.

Salad for two:
• Head of romaine, washed, dried, & cut or torn into bite size pieces
• Tomatoes of your choice - grape, heirloom, cherry, whatever floats your boat
• ~1.4 lb. prosciutto, sliced bacon-thick, fried up, and crumbled

Dressing:

• 1 egg (room temperature is best)

• 1 cup light tasting olive oil

• 1 tablespoon fresh squeezed lemon juice

• 2 tablespoons red wine vinegar

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 cup full fat coconut milk

• 1 handful of cilantro - fresh is best, but dried works just fine too

• 1 handful of parsley - fresh is best, but dried works just fine too

• Dill optional (or any other herbs of choice) - fresh is best, but dried works just fine too

Instructions:

Put all of the dressing ingredients except the oil into a tall container and blend using your immersion blender (or your "whizzy thingy" as I've seen it called).  Slowly pour it in while blending to emulsify it.  Try not to eat the whole thing at one sitting ;)  It's super for dipping raw vegetables in.

Butternut Squash Soup with Roasted Red Pepper Puree

I've been making this for years, and MAN is it yummy!!  Cooked up a fresh batch just this past week, delighted to discover that it's Whole30 compliant.  YAY!!

Inspirational Source:  Either Bon Appétit or Gourmet Magazine but for sure it was the 11/03 issue!!  Somehow my notes got mucked up over the past 12 years.

Ingredients:

2 tablespoons olive oil

2 large onions, chopped … I like the sweet onions, but this is optional
4 garlic cloves, minced or coarsely chopped
2½ pound butternut or acorn squash, peeled, seeded, cut into 1-inch pieces … or simply a 2 lb. package of pre-peeled and cut up squash - keep it simple friends!!
5½ cups vegetable or chicken broth (I use 3 cans + water to make 6 C. total or a 32 oz. carton plus 1½ C. of water)
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel

Instructions:

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and the broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Puree soup with an immersion blender or in batches in a regular blender until smooth. Return puree to pot. Add the thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.

Ladle soup into bowls. 

 Now this is usually where I stop and start diving in ... I haven't bothered to make the roasted red pepper puree since the first time.  It was good, but not really worth all the extra effort for a day to day quick meal!!  However if you’re doing this for a special dinner … continue reading!

Swirl 1 tablespoon Roasted Red Pepper Puree (optional) into soup in each bowl.

This can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.  Makes 6 first-course servings (approx. 10 C. total).

Per serving (including red pepper puree): calories, 200; total fat, 8g; saturated fat, 1g; cholesterol, 0; fiber, 8g

Roasted Red Pepper Puree

1 cup coarsely chopped drained roasted red peppers from jar (or roast your own on the grill)

1 tablespoon extra-virgin olive oil
2 garlic  cloves, chopped
1/4 teaspoon dried crushed red pepper

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)  Makes about 3/4 cup.

Per tablespoon: calories, 15; total fat, 1g; saturated fat, 0; cholesterol, 0; fiber, 0

Caprice on a Stick

Everything's better on a stick, right?  This one is blessfully easy and really requires no time or cooking skills.  Easy peasy lemon squeezie - and always a hit.

You'll notice no quantities on the ingredient list ... just buy enough to serve the crowd you're feeding.

Ingredients:

• Grape tomatoes, washed & dried
• Fresh basil leaves
• Small fresh mozzarella balls
• Fresh ground pepper
• Light olive oil
• Aged Balsamic vinegar

Directions:

1. Skewer a tomato, a folded basil leaf, and a mozarella ball on a toothpick.
2. Arrange on the serving platter, then from a high vantage point, grind a light sprinkle of pepper.
3. Lightly drizzle olive oil on top of the skewers.
4. Serve with a side of balsamic vinegar in a dish for dipping.

Lamburgers with Feta, Arugula, Kalamatas, and Sundried Tomatoes

I discovered this one earlier this month via Saveur (my most favorite cooking source!!) and have already made it three times.  I've made only slight modifications to the quantities, more because of the package sizes that are conveniently sold than anything else.  Everyone went for seconds - the flavors are magnificent!!  

Lamburgers with Feta, Arugula, Kalamatas, and Sundried Tomatoes

Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.  I think I may need to stop by next time I'm in the Big Apple.

Ingredients:

Burgers

• 2 tbsp. plus 2 tsp. extra-virgin olive oil
• 1/4 C. minced yellow onion
• 1 lb. ground lamb
• 6 oz. ground pork
• 1 tbsp. dijon mustard (omit for Whole30)
• 1-2 tsp. each finely chopped fresh parsley, mint, and dill
• 1 1/2 tsp. dried Greek oregano
• 3/4 tsp. ground coriander
• 3/4 tsp. ground cumin
• 4 cloves garlic, finely chopped
• 2 scallions, chopped
• Kosher salt and freshly ground black pepper, to taste

 Garnish

• ⅓ cup crumbled feta cheese  (omit for Whole30)
• 10 leaves baby arugula
• 10 kalamata olives, pitted, and roughly chopped
• 12 sun-dried tomatoes in oil, drained and roughly chopped
• 1 tbsp. fresh lemon juice
• 4 hamburger buns, toasted (omit for Whole30)

Directions:

1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. 
2. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into four 1"-thick patties; set aside.  
3. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. 
4. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper.
5. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.
6. To make this Whole30 compliant, omit the dijon, feta, and buns - serve on top of a large bed of arugula. 

You can totally make a bunch of these and freeze them for a quick weeknight meal.  Freeze them flat, then store them in an airtight container or zip-lock.

Caramelized Onion and Goat Cheese Tart

I took a class at the Ashburn Cookology class a few years ago, courtesy of a gift certificate my dear husband gave me on some occasion.  We were doing a class with the theme of pies/tarts, and this was one of Executive Chef Brad Spates' selections.  DELICIOUS!! 

Ingredients:
1 sheet of prepared puff pastry
1 onion halved, and sliced
3 oz. chèvre goat cheese
1T butter

Directions:
Melt butter in sauté pan over medium high heat. Add butter and caramelize onions, stirring constantly for five minutes until they are nicely browned. cut puff pastry into squares and place chunk of goat cheese and caramelized onion in center, fold edges over slightly and bake at 400F for 14 minutes.

Authentic Boiled Dumplings

This recipe came from Susan Chen, who was a Chinese student attending school in the US.  Over the winter holidays, many schools actually shut down the dorms, leaving foreign students stranded if they didn't have anywhere to go, or didn't want/couldn't make the trip home for the duration.  I forget if it was through our church, or another organization, but my folks opened their home to host a student, and this is where we met Susan.  

I have two tangible memories from her visit - this recipe, and a tiny pink origami swan, which still lives on my Christmas tree 30 years later.  I don't know where Susan is now, but I hope she's well and think of her every Christmas when her swan goes up.

Ingredients:

1 head Chinese cabbage          

1 lb. ground pork    

3-4 T. soy sauce

1 egg, beaten  

pepper

1 T. sesame oil

1 t. ground ginger

Gyoza/Pot-sticker wrappers

Directions:

Break off individual leaves, rinse well.   

Chop leaves to a purée, then squeeze excess water out by the handful and put cabbage in bowl.  Add other ingredients, mix well.   

Wrap in Sticker/Pot-sticker wrappers; fold and seal.  

Cook 7 to 10 minutes in boiling water until they float and meat inside is done.

Mediterranean Salsa

Source:  Allen Nudèl’s friend Susie Dillard.  I don't know who Susie is or was, but Allen was a classmate of mine in Grad School at UC Berkeley.  This salsa is seriously incredible - and a nice deviation from your traditional Latin salsas.  

To use it with the context of a Whole 30, you could probably put it on top of a fish ... sounds pretty good now that I think about it!

Ingredients:

6 oz. Jar marinated artichoke hearts

3 fresh vine ripened tomatoes

1 lg. clove minced garlic

¼ C. chopped black olives

¼ C. fresh chopped basil

salt/pepper

Tortilla chips (Tostitos scoops are best)

Directions:

Drain and chop artichoke hearts.  Chop tomatoes.  Combine artichokes, tomatoes, garlic, olives, basil, salt, and pepper in a bowl.  Serve with chips. 

           

NOTE:  The longer this is allowed to sit refrigerated, the better it gets.

Carol's Puff Balls [Profiteroles]

Growing up I spent Saturday mornings at Mrs. [Carol] Gates' house on Myrtle Ln, taking my piano lesson.  She was practically a second grandma to me, being only a decade younger than my own, and Mrs. Gates was an important part of my growing up.  Despite the difference in age, she seemed to "get" me as a teenager, and while we worked a lot on Mozart pieces, she was just as happy with me learning Beatles ones.  I recall at least one Saturday AM where we didn't even play a single note, after spending the whole 30 minutes talking.

Mrs. Gates passed away last year, and I still think so fondly of her.  I think it would tickle her to know that one of her recipes is now immortalized on the internet ... and it's a good one.

This is written up for a savory use, but you could just as easily fill it with pastry cream, ice cream, caramel, or whatever floats your boat.  Some call these Profiteroles ... others simply Puff Balls.  Same great thing no matter how you dress it up or down.

Ingredients:

½ C. boiling water

¼ C. butter

½ C. flour  

2 eggs

tuna, chicken, or shrimp salad

Directions:

Put water in saucepan; add butter.  Stir until melted.  Add flour and stir mixture vigorously over low heat until it forms a ball in center of pan.  Remove from stove, let stand 5 minutes.  Add first egg, beat until smooth, then add the second.  Beat until satiny smooth.  Put dough on greased baking sheet in lumps the size of a walnut.  Bake at 425°F for 10 minutes, then at 325°F for 10 minutes.  Cool, then split shells in half.  Fill with chicken salad, tuna salad, etc.  Serve chilled or at room temperature.

Gruyère Cheese Gougères

Source:  Keller, Thomas.  The French Laundry Cookbook.  New York:  Artisan, 1999, p.48.

1 C. water

7 T. unsalted butter

1 T. kosher salt

pinch sugar

1¼ C. all-purpose flour

4 to 5 large eggs

1¼ C. grated Gruyère (5 oz.)

Freshly ground white pepper

Preheat the oven to 450°F.  Line two baking sheets with Silpats or parchment paper. 

In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil.  Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes.).

           

Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly.  Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture.  Stop the machine and lift up the beater to check the consistency of the batter.  The batter in the mixing bowl should form a peak with a tip that falls over.  If it is too stiff, beat in the white of the remaining egg.  Check again, and if necessary, add the yolk.  Finally, mix in ¾ cup of the Gruyère and adjust the seasoning with salt and white pepper.

           

Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter.  Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during baking.  Sprinkle the top of each gougère with about ½ teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape.  Reduce the heat to 350F. and bake for an additional 20 to 25 minutes.  When the gougères are done, they should be hollow; the inside should be cooked but still slightly moist.  Remove the pans from the oven and serve the gougères while hot.  Makes about 4 dozen gougères.