March 18, 2008
Beef Tenderloin with asparagus, buttermilk onion rings & lobster butter
From: Deconstructing the Dish by: David Adjey
To build the dish:
Beef tenderloin
Steak rub
Red wine jus
Asparagus
Classic hollandaise
Buttermilk onion rings
Lobster butter
For the beef tenderloin:
4 each 8 oz (200 g) beef tenderloin filets
1 Tbsp (15 mL) steak rub
1 Tbsp (15 mL) olive oil
course salt, to taste
Pre-heat grill to high. Read the rest of this entry »
Posted in Beef, Cookbook Author, Supper, Recipes 
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January 28, 2008
After much talk today at the office of baking and cooking I came in from the cold craving something baked and warm. Looking around my kitchen (and not wanting to go back out into the cold) I decided to see what I could throw together in order to have a warm dessert. This tart turned out great and used some apples that were too dry to eat on their own, but were perfect for baking. It was so simple I can’t believe I haven’t tried this before. Enjoy it piping warm, topped with some yummy vanilla ice cream (or Creme Caramel flavour like I had on hand).
From: MontrealFoodies.com
Cook/Prep Time: Aprox 45 min. total
Serves: 4 big slices
Ingredients:
1 large pie crust (make your own from scratch or buy pre-made)
2 medium sized apples - peeled and thinly sliced
1 cup frozen blueberries - thawed and drained
1 heaping tablespoon brown sugar
1 teaspoon corn starch
1/2 teaspoon cinnamon
Directions:
Preheat oven to 450 degrees. Peel and slice up apples, defrost and drain blueberries. Combine with sugar, cinnamon, and corn starch in a bowl, mixing well. Lay out pie crust in a regular or deep dish pie plate. Spoon fruit mixture into center while trying to level mixture. Fold over sides of pie crust over fruit leaving center slightly visible. Bake aprox. 20 minutes or until pie crust is browned slightly, flaky, and fruit filling is bubbling. Let cool slightly, slice up and serve warm topped with your favorite vanilla-based ice cream.
Posted in Pies/Tarts, Baking No Comments »
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January 14, 2008
After being invited to a ‘girls’ night in’ evening at a friends’ house this past weekend, I decided to flip through what has become my favorite baking book A Passion for Baking by Marcy Goldman for some sweet inspiration. When my eyes fell upon this recipe it just screamed ‘girls’ night’ to me - chocolate chip cookie dough AND cheesecake - no kidding! It was surprisingly easy to bake - thanks to Marcy’s great tips and tricks throughout the book. The ladies gave this cake rave reviews and I’m sure your guests will too!
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It’s that time of year when birds aren’t the only ones thinking about their nests. The Foodies are swimming in moving boxes! And even though all the baking accessories are packed away for the big move *sniff*, it’s given us the opportunity to try out some great restaurants! Reviews will ensue! Thanks for all your patience during these chaotic times, the regularly scheduled updates should be coming along with the spring flowers!
