Beef Tenderloin

  This piece of meat was so delicious.  We got a 7 lb beef tenderloin of certified Angus from the Dekalb Farmer's Market.  However, 5-6 lb would serve 8-10 people.  Leave it whole!

We sort of made up our own recipe for it:

one clove garlic, cut in half

fresh ground black pepper

kosher/sea salt

Rub the entire surface of meat with garlic clove, pepper it well and massage in.  Preheat oven to 500 degrees.  Once you place the tenderloin in the oven, immediately turn it down to 300 degrees.  Let it cook for approximately 15 minutes per pound and continue to check meat thermometer.   We let ours cook to 125, though 130-135 would have worked, too.  Let it sit and cool with its juices 10-15 minutes and then cut just before serving.  

For delicious mushrooms on top:

4 T. butter

1 lg. clove of garlic, minced or pressed

8 oz fresh mushrooms, sliced

pinch dried thyme

pinch dried basil

1 t. dijon-style mustard

1/2 c. dry red wine

1/4 c. beef bouillon

salt and pepper 

water + flour mixture if needed later to thicken it up

Melt butter, saute garlic and mushrooms until tender.  Add remaining ingredients and simmer over low heat about 20 minutes.  Thicken gravy and serve with tenderloin.  YUM.

Apple Turnovers

Meaghan made these for the dinner party, too!  And they were so scrumptious.  All the boys ate them with ice cream on top -- even better.

Apple Turnovers

Ingredients

• 2 tablespoons lemon juice
• 4 cups water
• 4 Granny Smith apples - peeled, cored and sliced
• 2 tablespoons butter
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 (17.25 ounce) package frozen puff pastry sheets, thawed
•  
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Directions

1.     Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

2.     Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

3.     Preheat the oven to 400 degrees F (200 degrees C).

4.     Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

5.     Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

6.     To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Orzo Salad

This recipe is from Isabel.  She made it for our dinner party last weekend and I've already made a big ole batch of it!  It's full of good, healthy stuff.  Enjoy.

Orzo Salad

Dressing:

¼ cup red wine vinegar

2 tablespoons of fresh lemon juice

1 teaspoon of honey

½ cup of olive oil

 

6 cups of chicken broth

1 pound of orzo

Prepare as directed on the orzo package except boil in chicken broth. It usually takes 8 minutes- not too soft and not too hard.

 

Mix in:

2 cups of sliced grape or cherry tomatoes

1 ½ cup feta cheese

1 cup of thinly chopped basil

1 cup of green onion finely chopped

½ cup of toasted pine nuts 

I add bell pepper to give some color and flavor- orange and red are pretty. Green is not as sweet so I don’t use it.

Also, some times I will chop or shred some roasted chicken to make it a bit heartier.