LC's famous ginger cookies~and more soupy-chicken recipes~ - Printable Version +- Mock (https://mockforums.net) +-- Forum: Funny Shit & Good Shit (https://mockforums.net/forum-6.html) +--- Forum: SOUP CHICKEN KITCHEN (https://mockforums.net/forum-26.html) +--- Thread: LC's famous ginger cookies~and more soupy-chicken recipes~ (/thread-4210.html) |
RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Lady Cop - 02-04-2011 someone mentioned duxelles...reminded me of beef wellington. i made duxelles once out of about a bushel of mushrooms, extremely labor-intensive! but worth it. i worship beef wellington, it's certainly for a special occasion. like for your valentine. here is a recipe, but i never have used the prosciutto with it. Recipe courtesy Tyler Florence, 2008 For the Duxelles: 3 pints (1 1⁄2 pounds) white button mushrooms 2 shallots, peeled and roughly chopped 4 cloves garlic, peeled and roughly chopped 2 sprigs fresh thyme, leaves only 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper For the Beef: 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed Extra-virgin olive oil Kosher salt and freshly ground black pepper 12 thin slices prosciutto 6 sprigs of fresh thyme, leaves only 2 tablespoons Dijon mustard Flour, for rolling out puff pastry 1 pound puff pastry, thawed if using frozen 2 large eggs, lightly beaten 1⁄2 teaspoon coarse sea salt Directions To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool. To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape. Preheat oven to 425 degrees F. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Fibonacci Prima - 02-05-2011 How I love beef wellington... *thud* RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Duchess - 02-06-2011 Me too but, did you see how many steps it takes to make it? Gawd. That looks like HOURS spent in the kitchen. Ugh. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Fibonacci Prima - 02-06-2011 True, but I'm OCD and ADD. It's just the sort of shit I'd find fascinating. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Lady Cop - 02-06-2011 you only make it once or twice a year, as i said special occasions. nevermind Duchess, she thinks the kitchen is the place where you find the caterer's phone number on the fridge. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Fibonacci Prima - 02-06-2011 Heh....I make reservations as often as I can, so I can't really talk. Although lately... *sigh* RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - LT_RN - 02-08-2011 This sounds amazing, I might just have to make it next weekend, seeing as this weekend and valentine's day i'm working. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Lady Cop - 02-13-2011 i just put this in oven...fresh Aussie lamb leg with potatoes, parsnips and carrots to roast alongside. parsnips are very sweet and under-utilized. the whole thing is drizzled with olive oil, garlic on and inserted into the meat, and rosemary from last year's herb garden. it's going to be YUMMY! :B RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Duchess - 02-13-2011 OMG! A lamb?! *gasp* A lamb is a baby. Damn carnivores. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Cracker - 02-24-2011 If you watch carbs: http://www.genaw.com/lowcarb/recipes.html The salads and soups are great. RE: LC's ginger cookies~and more soupy-chicken recipes~ - aileen - 03-05-2011 (09-15-2010, 11:00 AM)Lady Cop Wrote: make some New England baked beans~~have them with good hot dogs like nathan's and brown bread ... it's the yankee saturday supper~ do it from scratch, soak dried white navy beans overnight first. When I make baked beans: I add ground beef, brown sugar and BBQ sauce and cook them in a crock pot. Never fails that if I take this to a pot luck, someone always wants the recipe. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - aileen - 03-05-2011 (09-18-2010, 03:20 PM)Lady Cop Wrote: WARNING! MAJOR SOUP CHICKEN BULLETIN! Geez Louise! The more I delve into this site, the more I adore you and Duchess. I am a big *Martha* fan myself...and her scrapbook punches---HELL ALL OF HER ITEMS are awesome!! (but I can't stand to watch her on her tv show.lol) RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Lady Cop - 03-05-2011 awww Thankyou Aileen~~ we're glad you're here also! i'm happy people are noticing Mock has a lot to offer. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - aileen - 03-05-2011 (10-08-2010, 06:55 AM)Lady Cop Wrote: i know, i need a house servant to do all that peeling! I got mine from Pampered Chef, but I rarely use it unless I'm making applesauce. I don't like that it cuts them so thin. There be a way you can adjust it so it don't cut them and only peels but I've never ventured to read the manual.lol There's just something about peeling apples that I enjoy.lol (and I take the skins and put them in a small sauce pan with nutmeg, cinnamon and water, and simmer just for the aroma) RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - aileen - 03-05-2011 (10-17-2010, 01:00 PM)Lady Cop Wrote: Martha's Thanksgiving issue mag is in stores now. get it! If you like Brie LC, you'll love this recipe! BAKED BRIE WITH PECANS Wheel of Brie Butter Brown sugar Chopped pecans Cut rind of Brie off the top center, cut to 1⁄2 inch of top edge. Mix butter, brown sugar and pecans. Heat slightly. Pour mixture onto top of Brie. Bake at 300 degrees for approximately 20 minutes or until pecan mixture bubbles and cheese is slightly melted. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - dontbedumb - 03-05-2011 I have a good Dip Recipe.. Frito Lay Dip Brown a tube of Bob Evans Sausage ( or your choice of sausage )and strain. Use a microwave bowl and melt 16oz of cream cheese, with 2 cans of Rotel's Green Chile's and Tomato. Use the juice from 1 can only, strain the other can before you dump it in..... After it's melted add the sausage and use Frito Lay's Chips. I might make it tomorrow so I'll post a picture if I do! Sounds gross but it's a hit at party's! RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - aileen - 03-05-2011 My melting snowbabies... ***Sorry they're such large pictures...I'm not sure how to fix that!! RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - aileen - 03-05-2011 I bake A LOT, so this is essential for me because the taste is top notch! There is no comparison to the crap they sell at the grocery store. Also, I buy my vanilla beans online...cheaper than store bought. Here's what you'll need to make your own vanilla extract: - A mason jar, or some other clean, super sealing container. - A high-proof alcohol like vodka, bourbon or rum. We're talking 80 proof. - Three vanilla beans per cup of alcohol - A dark spot to store the jars. - Two months. That's how long it takes to create vanilla extract! Here's how: Use a sharp paring knife to cut lengthwise down the center of the vanilla beans, leaving about an inch at the top of the vanilla bean uncut. Put the vanilla beans in a glass jar with a tight fitting lid. I use mason jars. Cover the beans completely with alcohol. It's three vanilla beans per cup of alcohol, so if you use 2 cups of vodka split open six vanilla beans and throw them in the jar. Tightly cover the jar and give it a good shake. Store in a cool dry place for two months. Give the bottle a good shake every week or so, just so you don't forget all about it. After two months have passed, your vanilla extract should be ready for your favorite recipe. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Lady Cop - 03-06-2011 i will never understand why people buy artificial vanilla extract! i put whole vanilla beans in a jar of white granulated sugar, for vanilla sugar. very nice. RE: LC's famous ginger cookies~and more soupy-chicken recipes~ - Duchess - 03-06-2011 I don't know anything about doing any of that kind of thing. |