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Monday, March 21st, 2011 06:04 pm
awake on a monday
My week so far:
1.) Firefox has been conquered, I now have javascript access. Take that. That means I can be online sometime other htan work hours.
2.) I made Beef Wellington and it is so good I honestly believe I may have just been promoted to minor cooking deity.
Beef Wellington, modified
...okay, it's not true Beef Wellington, though the recipe says it is. From AllRecipes.com, Individual Beef Wellingtons.
I went for a cheaper cut of meat for my first run through, since we all love tenderloin but not at $18 a pound for the first run at a dish that also involves me working with wine. Using two round steaks instead, I did pretty much the rest of the recipe as-is, but salted the meat on both sides and very lightly peppered one side of each. I sauted fresh mushrooms, half an onion, a stick of butter, and one half cup of red wine instead of sherry (I am not of the fondness for sherry), the mix never did hit paste level, but it worked pretty well anyway. I'd recommend three-quarter-thawed puff pastry at minimum--partial thaw was not easy to work with and it didn't quite puff as it should have. Side new potatoes boiled in their skins then mixed with parsley and butter (we are not a margarine people) and green beans. Total time prep to cooktime is about one hour, including thaw time for pastry. I'm thinking I'll be ready for tenderloin near a major holiday, or when I really want to impress someone.
It's excellent this way, tbh. My next step up will be with ribeyes and add Worchestershire sauce and mix a couple of the recipes together, since I don't like making anything the same way twice. I'm seriously considering one of the variations with pate. I don't like liver and I am not fond of meat in the pate form, but as a layer between the meat and the pastry, it may not be as objectionable. I also want to try a wine reduction instead of cooking it all down and then browning the meat in the saute before wrapping in the pastry; this cut was too thin to bother, but when I upgrade I'll get thicker cuts, as this one cooked well-done and we're more a medium-rare to medium family.
( on cooking )
( my life, oddly enough )
( fanfiction for the kindle )
...so that was rather long.
1.) Firefox has been conquered, I now have javascript access. Take that. That means I can be online sometime other htan work hours.
2.) I made Beef Wellington and it is so good I honestly believe I may have just been promoted to minor cooking deity.
Beef Wellington, modified
...okay, it's not true Beef Wellington, though the recipe says it is. From AllRecipes.com, Individual Beef Wellingtons.
I went for a cheaper cut of meat for my first run through, since we all love tenderloin but not at $18 a pound for the first run at a dish that also involves me working with wine. Using two round steaks instead, I did pretty much the rest of the recipe as-is, but salted the meat on both sides and very lightly peppered one side of each. I sauted fresh mushrooms, half an onion, a stick of butter, and one half cup of red wine instead of sherry (I am not of the fondness for sherry), the mix never did hit paste level, but it worked pretty well anyway. I'd recommend three-quarter-thawed puff pastry at minimum--partial thaw was not easy to work with and it didn't quite puff as it should have. Side new potatoes boiled in their skins then mixed with parsley and butter (we are not a margarine people) and green beans. Total time prep to cooktime is about one hour, including thaw time for pastry. I'm thinking I'll be ready for tenderloin near a major holiday, or when I really want to impress someone.
It's excellent this way, tbh. My next step up will be with ribeyes and add Worchestershire sauce and mix a couple of the recipes together, since I don't like making anything the same way twice. I'm seriously considering one of the variations with pate. I don't like liver and I am not fond of meat in the pate form, but as a layer between the meat and the pastry, it may not be as objectionable. I also want to try a wine reduction instead of cooking it all down and then browning the meat in the saute before wrapping in the pastry; this cut was too thin to bother, but when I upgrade I'll get thicker cuts, as this one cooked well-done and we're more a medium-rare to medium family.
( on cooking )( my life, oddly enough )( fanfiction for the kindle )...so that was rather long.
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