mel’s kitchen

favorite recipies of a food addict

pepper-crusted filet mignon March 3, 2007

Filed under: entertaining,main dishes — girlymama @ 10:20 pm

i found filet mignon on clearance at the grocery today, so i splurged. and, on my goodness, was it worth it. this was my first time making filet mignon, so i wanted to do something simple! i served this with carmelized shallots, roasted potatoes and roasted asparagus.

Pepper-Crusted Filet Mignon

2 filet mignons (mine were about 8 oz each)
coarse salt, ground pepper
2 tsp olive oil
1 cup red wine
2 tbsp butter

1. Season filets very generously on both sides with salt and lots of pepper, patting it into the meat.
2. Heat oil in a small skillet over medium meat. Cook filets for about 3 minutes a side, to brown. Transfer to 400-degree oven to finish cooking, about 10 minutes more. 
3. Meanwhile, bring wine to a boil in a small saucepan. Let boil down for about 8 minutes. Remove from heat and add butter. Swirl pan until butter is melted and sauce is a bit thickened. Serve over filet.

Recipe Origin: adapted from a Everyday Food recipe.

Advertisements
 

roasted cornish hens with grapes February 17, 2007

Filed under: entertaining,holidays,main dishes — girlymama @ 9:41 pm

I had planned to make this for Valentine’s Day. But, you know, snow storm, sick kids, blah blah blah. Maybe next year. I still think it sounds amazing. Maybe because of my new obsession with shallots… 

Roasted Cornish Hens with Grapes

1 ½ pounds mixed red and green seedless grapes
8 shallots, root end intect, halved if large)
6 springs fresh thyme, plus some leaved for hens
2 tbsp olive oil
salt & pepper
4 Cornish game hens (1 to 1 ¼ pound each)

1. Preheat oven to 450. On a rimmed baking sheet, toss grapes and shallots with thyme springs, oil, tsp salt and ¼ tsp pepper.
2. Nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
3. Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160°, 30 to 35 minutes.

Recipe origin: Everyday Food

 

No-Bake Cheesecake Petit Fours February 1, 2007

Filed under: desserts,entertaining — girlymama @ 5:54 pm

I found this on this great food blog I’ve recently found.  I’m making them for the baby shower on Saturday, along with these. I must warn you — these are amazing. You will not be able to stop eating them!  And they are so easy.
I’m not thrilled with the chocolate coating. I’m experimenting with other coatings, trying to get a smooth, hard finish. Tough work, but someone has to do it 😉

No-Bake Cheesecake Petit Fours
1 package (7 oz.) chocolate wafer cookies
2/3 cup plus 3 tablespoons sugar
8 tablespoons unsalted butter, melted
2 8-oz. packages cream cheese
2 tablespoons vanilla
½ cup heavy (whipping) cream
10 ounces good quality dark chocolate, chopped finely

1. Line a 9×9″ baking pan with foil. Place cookies in a food processor; process until finely ground. Combine cookies and 3 tablespoons sugar in a bowl. Add the melted butter, and mix well until crumb mixture holds together.

2. Transfer cookie mixture to the prepared pan, and pat out evenly to make the crust, only filling the bottom of the pan – notlining the sides. Place in freezer while proceeding.

3. Combine cream cheese, vanilla, and remaining 2/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling.

4. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap, place in freezer for 30 minutes, or over night.

5. Remove pan from freezer, allow cheesecake to soften slightly. Remove from pan (should be easy with the foil liner) and slice into 1-1.5″ squares. Return to freezer for 30 minutes or overnight.

6. Melt the chocolate in the top of a double boiler until smooth. Turn off heat. Remove cheesecake squares from freezer and dip each one in the chocolate – covering them completely. Allow to cool on a cookie rack and decorate with icing, melted white chocolate, or pre-made/bought decorations. Store in freezer, allowing at least 10 minutes at room temperature prior to serving.

recipe origin: Domestic Goddess