Saturday, May 14, 2011

A Feast For My Mom!

I have been very remiss with my blog
the last couple of weeks.
I just haven't been able to find the
time to sit down and write.
Do any of you have that problem?

And then of course blogger went a bit haywire
this week and now this post is really late!
But, never the less, I wanted to share with you the
Mother's Day dinner I prepared
last Sunday.

I hadn't had my parents over for dinner
probably since Thanksgiving.
I wanted it to be special for my Mom
and she can be a bit difficult to cook for.
She's pretty much a meat and
potatoes kind of person and my Dad and I
are foodies, we love to try just about anything.
I love to cook and being single, I don't
 do as much as I'd like because I like to cook for others.
So, I had to come up with a menu that was a
bit of a compromise, nothing to boring and ordinary
for Dad and I, but nothing to exotic for Mom.

The menu I decide on is as follows...

Filet au Poivre
~Picture and recipe courtesy of The Pioneer Woman~
Have I mentioned how much I love The Pioneer Woman?

The Pioneer Woman's website is currently experiencing
some technical difficulties and I wasn't able to get a direct
link to the recipe on her site.
But never fear, the recipe is as follows...

Ingredients:
*2 Whole Beef Fillets
(I had 3 fillets and there was plenty of sauce!)
or Other Good Steaks
*2T Butter
*Kosher Salt and Fresh Ground Pepper
*2T Dijon Mustard
*1/4C Brandy
*2T (additional) Brandy
*1/2C Heavy Cream
*1T Good Peppercorns, Crushed

Preparation:
Preheat oven to 500 degrees.
Sprinkle both sides of steak with salt and freshly
ground pepper.
Melt butter in a medium ovenproof skillet over
medium-high heat.
When skillet is hot, brown steaks on both sides,
about 45 seconds per side.
Place skillet into the hot oven for about 3 to 5 minutes.
(You want the steaks to be nice and pink in the middle.)
Remove pan from oven and remove steaks to a separate plate.
Return pan to stove top over low heat.
Add Dijon and brandy, then whisk together.
Add heavy cream and crushed peppercorns,
whisking to combine.
Allow to bubble for about 45 seconds, then remove
from heat.
Spoon sauce over steaks and serve, DELISH!

Baked Potatoes with all the Fixin's
I didn't get a picture of a "fixed" potato, so you'll have to settle
for this boring, plain one.
But, that's my filet au poivre!

Spring Salad with Blue Cheese, Pears and Walnuts
~Recipe courtesy of Gooseberry Patch~
Christmas 2010 Magazine

Pear-Walnut Salad:
*4C Mixed Salad Greens,
torn and tightly packed
*2 Ripe Red Pears, Cored and Sliced
*1 1/2C Walnut Halves, Toasted
(I just used walnut pieces)
*2oz Crumbled Blue Cheese

Combine all ingredients in a large bowl,
toss gently.

Dressing:
*1/2C Olive Oil
*1/4C Sugar
*3T White Vinegar
*1/2t Celery Seed
*1/4t Salt

Combine all ingredients in a jar,
cover and shale vigorously.
Makes one cup.

Pour dressing over salad mixture
just before serving.
Makes 5 servings.


Recipe courtesy of The Pioneer Woman
Mmmm yeasty, buttery, rosemary-ness!



Strawberry Layer Cake
~Recipe courtesy of Martha Stewart Living~

For The Cake:
*2 Sticks of Butter, room temperature,
plus more for pans
*3C All-purpose Flour,
plus more for pans
*2 1/4t Baking Powder
*1/4t Baking Soda
*1t Coarse Salt
*1 3/4C Granulated Sugar
*4 Large Eggs, room temperature
*1 1/3C Low-Fat Buttermilk,
room temperature
*1T Pure Vanilla Extract

For The Filling:
*2 Pound Strawberries, sliced
*1/4C Granulated Sugar
*1T Fresh Lemon Juice
*1/4t Coarse Salt
*2C Cold Heavy Cream
*3T Confectioners Sugar,
plus more for dusting
*1 1/2C Store-bought or Homemade
Rhubarb or Strawberry Jam
(I used strawberry)
1. Make the cake: Preheat oven to 350 degrees,
with rack in center position.  Butter two 9"
round cake pans (2" deep); line with parchment
cut to fit.  Butter parchment; dust with flour,
tapping out excess.  Whisk together flour,
baking powder, baking soda, and salt.
2. Beat butter and granulated sugar with a mixer
on medium-high speed until pale and fluffy,
scraping down sides of bowl as needed,
about 2 minutes.  Reduce speed to medium,
and add eggs, 1 at a time, beating well after
each addition.  Beat in flour mixture, alternating
with buttermilk, beginning and ending with flour.
Beat in vanilla.
3. Divide batter between pans.  Bake, rotating
 halfway through, until tops spring back when
gently touched and a cake tester inserted into centers
comes out clean, about 40 minutes.  Transfer to
wire racks, and let cool in pans for 20 minutes.
4. Run a knife around edge of cakes, and invert onto
racks; remove parchment, and let cool completely.
5. Make the filling: Combine strawberries with granulated
sugar, lemon juice, and salt.  Let stand stirring occasionally,
for 30 minutes.  Strain, reserving syrup.
6. Whisk cream with confectioners sugar until medium
peaks form.
7. Trim cake tops.  Slice cakes in half horizontally.
Generously brush 1 cake layer with reserved syrup,
and spread one-third of the jam.  Top with one-third
of strawberries, then one-third of the whipped cream.
Repeat with 2 more cake layers.  Top with remaining
cake layer, bottom side up.  Refrigerate for at least 1
hour or up to 2 hours.  Dust cake with confectioners
sugar just before serving.
Serves 10.

Hope you all had a wonderful Mother's Day!
~Brooke~

1 comment:

  1. Bonsoir and Merci! Just dropped by to say thank you for your participation in our April event. Your comments are appreciated! Your table setting is divine and the menu looks so delicious. You have one lucky mom! Have a lovely Sunday Brooke ~ oxox

    ReplyDelete