See Notes before planning for 2024
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Warm Red Cabbage Salad With Pecans and Blue Cheese
Tomato Creamy Ravioli with Roasted Red Bell Peppers
Mini Rustic Beef Wellingtons
Roasted Carrots
Mini Rustic Beef Wellingtons
Roasted Carrots
Roasted Asparagus
Cranberries Bundt Cake with Cream Cheese Frosting
Ingredients
Red Cabbage Salad
1 small to medium red cabbage, cut into 1-inch pieces
1 small to medium red cabbage, cut into 1-inch pieces
3/4 to 1 cup chopped pecans, toasted
8 to 10 oz uncured thick-cut bacon, cut into 1/4-inch pieces
Balsamic vinegar, to taste
Salt, to taste
To Serve
5 oz package of spring mix salad (Arugula, baby spinach, arugula, etc.)
6 oz package of Boar's Head creamy blue cheese
6 oz package of Boar's Head creamy blue cheese
Tomato Cream Ravioli
2 packages (9 oz, 255 grams) meat ravioli
2 (10.75 oz) cans of Campbell's tomato bisque
1 (15 oz) bottle of Mexican sour cream
1 (15 oz) bottle of Mexican sour cream
6 oz Boar's Head Havarti cheese, sandwich cut
6 oz Boar's Head Swiss cheese, sandwich cut
Red pepper flakes
Roasted Red Bell Pepper (see Notes)
To Garnish
Balsamic reduction
Fresh chopped parsley
Mini Beef Wellington
Serves 4
1 (17.25 ounce) package of frozen puff pastry
1 piece 16 ounces filet mignon, cut into 4 pieces
Salt and freshly ground black pepper, to taste
2 tablespoons butter
2 tablespoons Dijon mustard
1 large egg, beaten
1 teaspoon water
For the Duxelles
2 (8 oz) packages of Baby Bella mushrooms
1 large shallot
2 tablespoons unsalted butter
Salt and pepper to taste
Optional: a splash of brandy, Madeira, or Marsala wine for added flavor
Roasted Vegetables
2 pounds thin carrots peeled, preferably with their tops (fronds)
Asparagus
Cake with Cranberries and Whipped Cream
Philadelphia cream cheese
Cranberries
Whipping cream
Oranges
Shopping List
Pantry
Garlic
Onions
4 shallots
Parsley
Oranges
Cranberries
Butter
Milk
Eggs
Heavy cream (2)
Sour cream
Crema Mexicana
Herbs de Provence
Olive oil
Bacon
All-purpose flour
Sugar
Cornstarch
Baking powder
Cocoa powder
Salt
Pepper
Confectioners sugar
Milk
Canola oil
Avocado oil
Light olive oil
Notes
- Red cabbage salad. Amounts were right.
- Raviolis. The addition of roasted red bell pepper to the tomatoes didn't have an impact. Omit them next time.
- Mini Wellingtons and Roasted Veggies. This was too much. Too much work and too much food! Having the cabbage salad and beef ravioli would have been a complete meal, but since Ryan doesn't like the ravioli that much, the addition of a pre-baked turkey breast would be a good addition.
- Cranberries Cake. Turns out that stores stopped selling fresh cranberries after Thanksgiving. We'll have to stock up starting in September and freeze for future use in December.
Olive Oil Cake, or Ryan's Birthday Chocky Cake?
Lemon Cake or Berries cake?
Notes on Beef Wellington (Chat GPT)
The traditional mushroom mixture used in Beef Wellington is called duxelles. Duxelles is a finely chopped mixture of mushrooms, shallots, and sometimes garlic, sautéed in butter until all the moisture is evaporated. This mixture is then used to coat the beef before it is wrapped in puff pastry.
Here's a basic recipe for mushroom duxelles:
Ingredients:
1 pound (about 450g) mushrooms (commonly white or cremini mushrooms), finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
Salt and pepper to taste
Optional: a splash of brandy or Madeira wine for added flavor
Instructions:
Clean and finely chop the mushrooms, shallots, and garlic.
In a pan over medium heat, melt the butter.
Add the chopped shallots and garlic to the pan and sauté until they become translucent.
Add the chopped mushrooms to the pan and cook, stirring frequently, until the mushrooms release their moisture and the liquid evaporates.
Continue cooking until the mixture becomes dry, and the mushrooms turn golden brown.
Season with salt and pepper to taste. Optionally, you can add a splash of brandy or Madeira wine to enhance the flavor.
Allow the duxelles mixture to cool before using it to coat the beef for Beef Wellington.
Once the duxelles is ready, it is typically spread over a layer of prosciutto or ham, which is then wrapped around the beef tenderloin before encasing the entire preparation in puff pastry. The result is a deliciously rich and flavorful Beef Wellington.
what is the traditional mushroom mix for beef wellington?
ChatGPT
The traditional mushroom mixture used in Beef Wellington is called duxelles. Duxelles is a finely chopped mixture of mushrooms, shallots, and sometimes garlic, sautéed in butter until all the moisture is evaporated. This mixture is then used to coat the beef before it is wrapped in puff pastry.
Here's a basic recipe for mushroom duxelles:
Ingredients:
1 pound (about 450g) mushrooms (commonly white or cremini mushrooms), finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
Salt and pepper to taste
Optional: a splash of brandy or Madeira wine for added flavor
Instructions:
Clean and finely chop the mushrooms, shallots, and garlic.
In a pan over medium heat, melt the butter.
Add the chopped shallots and garlic to the pan and sauté until they become translucent.
Add the chopped mushrooms to the pan and cook, stirring frequently, until the mushrooms release their moisture and the liquid evaporates.
Continue cooking until the mixture becomes dry, and the mushrooms turn golden brown.
Season with salt and pepper to taste. Optionally, you can add a splash of brandy or Madeira wine to enhance the flavor.
Allow the duxelles mixture to cool before using it to coat the beef for Beef Wellington.
Once the duxelles is ready, it is typically spread over a layer of prosciutto or ham, which is then wrapped around the beef tenderloin before encasing the entire preparation in puff pastry. The result is a deliciously rich and flavorful Beef Wellington.
User
Is pate needed in duxelles?
ChatGPT
No, pâté is not a traditional component of duxelles. Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes garlic sautéed in butter. It is used to coat the beef before it is wrapped in puff pastry in classic Beef Wellington recipes.
While pâté (a mixture of seasoned ground meat, usually liver, and other ingredients) is sometimes used in variations of Beef Wellington, it's not a standard ingredient in the duxelles itself. The duxelles primarily serves to add a rich and flavorful layer to the Wellington, enhancing the taste of the beef.
If you decide to incorporate pâté into your Beef Wellington, it would typically be spread over the beef before adding the duxelles layer. This addition can contribute an extra layer of flavor and moisture to the dish. However, it's essential to note that variations exist, and personal preferences can play a role in adapting the recipe to suit individual tastes.
User
What would be good tweaks to a dish made with meat ravioli, canned tomato bisque, and heavy cream?
ChatGPT
Creating a dish with meat ravioli, canned tomato bisque, and heavy cream opens up various possibilities for delicious tweaks and enhancements. Here are some ideas to elevate the flavors:
Add Vegetables:
Sauté some vegetables like spinach, mushrooms, or bell peppers to add freshness and nutritional value to the dish. They can complement the flavors of the tomato bisque and add texture.
Herbs and Spices:
Enhance the flavor profile with herbs and spices. Fresh basil, oregano, or thyme can bring a Mediterranean flair. Consider adding a pinch of red pepper flakes for a subtle kick.
Cheese:
Grate some Parmesan, Pecorino, or another favorite cheese over the dish just before serving. The richness of the heavy cream pairs well with the sharpness of the cheese.
Protein:
If you want to increase the protein content, consider adding cooked and shredded chicken, Italian sausage, or ground beef to the dish. This can turn the ravioli into a heartier meal.
Citrus Zest:
Add a burst of freshness by incorporating citrus zest. A touch of lemon or orange zest can brighten up the flavors and provide a nice contrast to the richness of the heavy cream.
Garlic Bread or Croutons:
Serve the dish with garlic bread or homemade croutons for added texture and a delightful crunch.
Fresh Tomatoes:
If you have fresh tomatoes, consider adding diced tomatoes to the dish. This can bring a burst of juiciness and a different texture to the creamy tomato bisque.
Balsamic Reduction:
Drizzle a balsamic reduction over the finished dish for a sweet and tangy touch. This can add complexity to the flavors.
Fresh Mozzarella:
If you enjoy melted cheese, consider adding fresh mozzarella to the dish. It will melt into gooey goodness, complementing the creaminess of the bisque.
Garnish:
Finish the dish with a sprinkle of fresh chopped parsley or chives for a burst of color and a final touch of freshness.
Feel free to mix and match these suggestions based on your preferences. Cooking is an art, and experimenting with flavors can lead to delightful surprises.
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