So, some of you may have noticed my Facebook status update over the holidays proclaiming that a beef Wellington was in the oven. There are no photos of the said Wellington to share. It did end up tasting pretty good (though a tad over done by my standards), presentation was attrocious however and after a very painful and late meal I decided not to document it. Let's just say that there is a very clear reason that beef Wellington is only served at fancy restaurants and nobody makes it at home. My first attempt at the pastry failed and I had to haul in the big guns (aka Mom) to help me try and salvage it. We ended up throwing the whole mess out and starting again with a tried and true pie crust. The tenderloin itself was challenging to wrap and when I took it out of the oven 40 minutes later it had burst through the pastry on one end. Special thanks to Jon for his help with the portabello paste that was wrapped inside the pastry on top of the meat. That part was really yummy.
Here is Gordon Ramsay showing just how "easy" Wellington can be....
Thursday, December 30, 2010
Christmas lobster
Dad went out on a special mission to find fresh Bay of Fundy lobster for our Christmas lobster feast on December 28. He brought 12 of these bad boys home and boy were they delicious!
Rod decided he would up the gourmet ante and serve our lobster with clarified butter. Clarified butter (or drawn butter) is butter with the milk solids removed. Check out wikipedia for more details, it's pretty neat.
Rod decided he would up the gourmet ante and serve our lobster with clarified butter. Clarified butter (or drawn butter) is butter with the milk solids removed. Check out wikipedia for more details, it's pretty neat.
Another amazing brunch at the Green's
Menu:
Baked beans with with brown sugar, chopped apple and barbecue sauce
Honey garlic sausages
Potato and egg fritatta
and of course - pain de cannelle!
Baked beans with with brown sugar, chopped apple and barbecue sauce
Honey garlic sausages
Potato and egg fritatta
and of course - pain de cannelle!
Mom's famous pain de cannelle (cinnamon buns)
Mom - can you post your recipe as a comment? So good...
Turkey time!
I ordered up a fresh, free-range, organic turkey and Dad delivered.
This 21 pounder came from the Saint John Market and it was a beauty!
Saturday, December 18, 2010
Rod's Christmas Cranberry Pudding
Pudding
1/2 cup molasses
1/2 cup boiling water
1 1/2 tsp baking soda
1 1/3 cup flour
1 tsp baking powder
1 1/2 cup cranberries
Sauce
1 cup sugar
1 cup cream
1/2 cup butter
1/8 tsp nutmeg
1/2 tsp vanilla
In a small bowl measure molasses, boiling water and baking soda and mix well. Set aside. In a large bowl, mix flour, baking powder and cranberries. Add molasses mixture, mix well and pour into a greased mould. Cover with foil, set in a large pot or Dutch oven and add water halfway up mould. Cover pot and simmer on low for 1 1/2 to 2 hours. Check water level periodically. Reheat (steam or microwave before serving). For the sauce, cool all ingredients over medium heat until boiling. Set aside to cool. Serve warm pudding with warm sauce drizzled over.
1/2 cup molasses
1/2 cup boiling water
1 1/2 tsp baking soda
1 1/3 cup flour
1 tsp baking powder
1 1/2 cup cranberries
Sauce
1 cup sugar
1 cup cream
1/2 cup butter
1/8 tsp nutmeg
1/2 tsp vanilla
In a small bowl measure molasses, boiling water and baking soda and mix well. Set aside. In a large bowl, mix flour, baking powder and cranberries. Add molasses mixture, mix well and pour into a greased mould. Cover with foil, set in a large pot or Dutch oven and add water halfway up mould. Cover pot and simmer on low for 1 1/2 to 2 hours. Check water level periodically. Reheat (steam or microwave before serving). For the sauce, cool all ingredients over medium heat until boiling. Set aside to cool. Serve warm pudding with warm sauce drizzled over.
Sunday, December 12, 2010
Subscribe to:
Posts (Atom)