Oh My IT'S DECEMBER ALREADY!!!! I was afraid this would get lost, no way would I remember what thread Billy so nicely posted it in, bless your heart 
So, here's our menu - with whatever changes anyone wants to do...
Pork Wellingtons
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : A List Pork-Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sear in 1 T. olive oil; chill:
2 pork tenderloins, trimmed and cut into 8 medallions
salt and freshly ground black pepper
Saute in 1 T. olive oil:
1 tablespoon garlic -- minced
1/2 teaspoon red pepper flakes
1 6 oz bag baby spinach
Prepare; Assemble with:
1 17 oz box frozen puff pastry -- thawed
4 ounces prosciutto -- thinly sliced-divided
seared medallions
2/3 cup goat cheese (3 oz) -- divided
sauteed spinach -- divided
Brush with:
2 large eggs beaten with 2 T. water
Roasted Mushroom Sauce
Lemon Broccolini
To trim tenderloins, remove the thick white membrane, holding it taught, with the knife blade angled away from the meat. Slice each tenderloin into four 5-6 oz. pieces, for a total of 8 medallions. Season each with salt and pepper.
To use the narrow end of the tenderloin for Wellingtons, fold the "tail" over and tie with string to hold in place during searing. (Remove the string before wrapping medallion in pastry.)
Sear medallions in 1 T. oil in a nonstick skillet over medium-high heat on both sides, 10 minutes total. Transfer to a place and chill until completely cool, at least 30 minutes. (Do not wash the pan--use the drippings to start the Mushroom Sauce.)
Sauté garlic and pepper flakes in 1 T. oil in a large skillet over medium-high heat until fragrant. Add spinach, toss to wilt, and season with salt. Drain spinach in a sieve, pressing with a spoon until dry, then coarsely chop: cool completely.
Thaw puff pastry sheets according to package directions. Trim off a 2" wide strip from 1 side of a pastry sheet and reserve for garnishing.
Roll out remaining pastry on a floured surface to a 12" square, then cut into four 4" squares. Repeat rolling and cutting with second pastry sheet.
Assemble Wellingtons by first laying a slice of prosciutto on each square, then topping with a pork medallion. Top pork with about 1 T. each of goat cheese and spinach, then another slice of prosciutto.
Brush corners of pastry with egg wash and fold a corner up to the top. Fold the opposite corner to the center in the same way; press corners to adhere. Tuck in the sides as if wrapping a gift and fold up remaining corners, gently stretching pastry over open areas to enclose the fillings. Transfer Wellingtons to a parchment-lined baking sheet coated with nonstick spray.
Decorate Wellingtons with pastry cutouts; cover with plastic and chill at least 30 minutes or up to 1 day. Let stand at room temperature for 30 minutes before baking.
Preheat oven to 425° with rack in lower third; brush Wellingtons with egg wash. Bake until golden, 30 minutes. Rest 5 minutes before serving.
Source:
"CuisineAtHome, Holiday Menus 2007"
- - - - - - - - - - - - - - - - - - -
NOTES : The wellingtons can be assembled and decorated, then covered and chilled up to a day ahead. Before baking, bring them to room temperature, brush with egg wash, and bake according to instructions.
* Exported from MasterCook *
Roasted Mushroom Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Butters-Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauté in 1 T. olive oil; Add:
1/2 pound assorted mushrooms (about 4 cups) -- sliced
1 pinch salt
2 tablespoons shallots -- minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Deglaze with; Add:
1 cup dry white wine
2 cups chicken broth
1 sprig fresh thyme
1 sprig fresh parsley
Off heat, Whisk in:
1 tablespoon unsalted butter -- optional
1/2 teaspoon truffle oil -- optional
pepper -- to taste
Sauté mushrooms with salt in oil over medium heat in the pan used to sear the pork. Cook until soft, about 2 minutes. Add shallots, sauté 1 minute, then stir in tomato paste and cook until it starts to brown, about 1 minute. Add flour and 2 T. butter; cook 1 minute.
Deglaze with wine; increase heat to high. Boil to reduce and thicken, 2 minutes, then add broth and herbs. Bring to a boil, reduce heat to medium and simmer until sauce coats a spoon, 12-15 minutes.
Off heat, whisk in butter, truffle oil, and pepper. Discard herb sprigs before serving.
Source:
"CuisineAtHome, Holiday Menus, 2007"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Lemon Broccolini
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Blanch:
1 pound broccolini spears
Toss with; Finish with:
2 tablespoons olive oil
salt -- to taste
juice of 1/2 lemon
Preheat oven to 425°.
Blanch broccolini in boiling salted water 2 minutes. Transfer to a bowl of ice water, then drain in a salad spinner or colander to remove excess water.
Toss broccolini with oil and salt, transfer to a baking sheet, and roast in oven until florets just begin to char, 4-5 minutes. Before serving, finish with lemon juice.
Source:
"CuisineAtHome, Holiday Menus 2007"
Yield:
"4 cups"
So, here's our menu - with whatever changes anyone wants to do...
Pork Wellingtons
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : A List Pork-Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sear in 1 T. olive oil; chill:
2 pork tenderloins, trimmed and cut into 8 medallions
salt and freshly ground black pepper
Saute in 1 T. olive oil:
1 tablespoon garlic -- minced
1/2 teaspoon red pepper flakes
1 6 oz bag baby spinach
Prepare; Assemble with:
1 17 oz box frozen puff pastry -- thawed
4 ounces prosciutto -- thinly sliced-divided
seared medallions
2/3 cup goat cheese (3 oz) -- divided
sauteed spinach -- divided
Brush with:
2 large eggs beaten with 2 T. water
Roasted Mushroom Sauce
Lemon Broccolini
To trim tenderloins, remove the thick white membrane, holding it taught, with the knife blade angled away from the meat. Slice each tenderloin into four 5-6 oz. pieces, for a total of 8 medallions. Season each with salt and pepper.
To use the narrow end of the tenderloin for Wellingtons, fold the "tail" over and tie with string to hold in place during searing. (Remove the string before wrapping medallion in pastry.)
Sear medallions in 1 T. oil in a nonstick skillet over medium-high heat on both sides, 10 minutes total. Transfer to a place and chill until completely cool, at least 30 minutes. (Do not wash the pan--use the drippings to start the Mushroom Sauce.)
Sauté garlic and pepper flakes in 1 T. oil in a large skillet over medium-high heat until fragrant. Add spinach, toss to wilt, and season with salt. Drain spinach in a sieve, pressing with a spoon until dry, then coarsely chop: cool completely.
Thaw puff pastry sheets according to package directions. Trim off a 2" wide strip from 1 side of a pastry sheet and reserve for garnishing.
Roll out remaining pastry on a floured surface to a 12" square, then cut into four 4" squares. Repeat rolling and cutting with second pastry sheet.
Assemble Wellingtons by first laying a slice of prosciutto on each square, then topping with a pork medallion. Top pork with about 1 T. each of goat cheese and spinach, then another slice of prosciutto.
Brush corners of pastry with egg wash and fold a corner up to the top. Fold the opposite corner to the center in the same way; press corners to adhere. Tuck in the sides as if wrapping a gift and fold up remaining corners, gently stretching pastry over open areas to enclose the fillings. Transfer Wellingtons to a parchment-lined baking sheet coated with nonstick spray.
Decorate Wellingtons with pastry cutouts; cover with plastic and chill at least 30 minutes or up to 1 day. Let stand at room temperature for 30 minutes before baking.
Preheat oven to 425° with rack in lower third; brush Wellingtons with egg wash. Bake until golden, 30 minutes. Rest 5 minutes before serving.
Source:
"CuisineAtHome, Holiday Menus 2007"
- - - - - - - - - - - - - - - - - - -
NOTES : The wellingtons can be assembled and decorated, then covered and chilled up to a day ahead. Before baking, bring them to room temperature, brush with egg wash, and bake according to instructions.
* Exported from MasterCook *
Roasted Mushroom Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Butters-Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauté in 1 T. olive oil; Add:
1/2 pound assorted mushrooms (about 4 cups) -- sliced
1 pinch salt
2 tablespoons shallots -- minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Deglaze with; Add:
1 cup dry white wine
2 cups chicken broth
1 sprig fresh thyme
1 sprig fresh parsley
Off heat, Whisk in:
1 tablespoon unsalted butter -- optional
1/2 teaspoon truffle oil -- optional
pepper -- to taste
Sauté mushrooms with salt in oil over medium heat in the pan used to sear the pork. Cook until soft, about 2 minutes. Add shallots, sauté 1 minute, then stir in tomato paste and cook until it starts to brown, about 1 minute. Add flour and 2 T. butter; cook 1 minute.
Deglaze with wine; increase heat to high. Boil to reduce and thicken, 2 minutes, then add broth and herbs. Bring to a boil, reduce heat to medium and simmer until sauce coats a spoon, 12-15 minutes.
Off heat, whisk in butter, truffle oil, and pepper. Discard herb sprigs before serving.
Source:
"CuisineAtHome, Holiday Menus, 2007"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Lemon Broccolini
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Blanch:
1 pound broccolini spears
Toss with; Finish with:
2 tablespoons olive oil
salt -- to taste
juice of 1/2 lemon
Preheat oven to 425°.
Blanch broccolini in boiling salted water 2 minutes. Transfer to a bowl of ice water, then drain in a salad spinner or colander to remove excess water.
Toss broccolini with oil and salt, transfer to a baking sheet, and roast in oven until florets just begin to char, 4-5 minutes. Before serving, finish with lemon juice.
Source:
"CuisineAtHome, Holiday Menus 2007"
Yield:
"4 cups"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
