Apr. 28th, 2013

nverland: (Monthly-April)
[personal profile] nverland
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By Viggo Mortensen

HE'S GOT A DEEP, ABIDING RESPECT
VERGING ON IDOL WORSHIP
FOR WHERE THINGS END UP.
THERE ARE UNOPENED LETTERS
IN HIS REFRIGERATOR, A FAKE
FINGERNAIL IN THE SOAPDISH,
SHOES EVERYPLACE.
THESE THINGS, AND MANY MORE
LEAVINGS, FRAGMENTS, BALANCING
REMINDERS OF A BREEZE
FROM A SLAMMED DOOR--
CONFIGURATIONS OF SANCTIFIED LOOSE ENDS--
HAVE BECOME THE LIVING NET
ABOVE WHICH HE PERFORMS
THE MOVEMENTS THAT MAKE
THE CLOCK WORK.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Individual Beef Wellington with Mushroom Pate
Serves: 2 Cook Time: 20 Min

Ingredients

2 filet mignons, about 1 inch thick
salt and pepper, to taste
1 can(s) small can of pate
1 pkg frozen puff pastry shells or dough
1 egg, beaten with 1 tablespoon milk or cream

Directions

1 Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.

2 Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.

3 Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and decorate each wrapped filet. Brush again with egg mixture.

4 Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done.


Mushroom pate for tarts or Beef Wellington
Serves: 4 dozen

Ingredients

10 Tbsp butter, cut in pieces.
2 1/2 c flour
1/2 tsp salt
1/3 c sour cream
1 egg, slightly beaten
4 Tbsp butter
3 Tbsp finely chopped shallots
1/2 lb finely chopped mushrooms
2 Tbsp flour
1 c heavy cream (whipping cream)
1 Tbsp finely chopped chives
1/2 tsp salt
1/2 tsp lemon juice
Parsley sprigs, optional for garnish.

Directions
1 For the tart dough: In food processor, combine butter, flour and salt. Process just until butter breaks into small pieces. Do not over mix. Add sour cream and egg. Mix well. Wrap in wax paper and chill. Press into 48 miniature muffin cups, the tiny ones.

Bake in preheated 400 degree oven for 12-15 minutes or until golden.

SHORT CUT TARTS: You can cut 3 inch rounds of white bread (no crust) butter them generously on both sides, carefully fit them into the muffin cups, add filling and bake in preheated 350 degree oven for 10 minutes. Broil for 1 minute to crisp.

2 Mushroom filling:
In heavy skillet melt butter. Add shallots cook for 4 minutes, stirring constantly. Shallots should not brown. Blend in mushrooms. Cook until all moisture evaporates, about 10-15 minutes. Sprinkle flour over mixture. Mix well. Stirring constantly, add cream and bring to a boil. When mixture thickens, reduce heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.

3 Fill each tart with mixture. Bake in preheated 350 degree oven for 10 minutes. Garnish with small sprigs of parsley, if desired. Serve immediately.

Tarts can be frozen, and baked frozen in prepared 400 degree oven for 12 minutes.

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