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Breakfast Eggs Benedict Lunch Creamy Potato Soup Dinner Beef Wellington Click on a Picture Below to See Cooking Instructions Beef Shelley.

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Presentation on theme: "Breakfast Eggs Benedict Lunch Creamy Potato Soup Dinner Beef Wellington Click on a Picture Below to See Cooking Instructions Beef Shelley."— Presentation transcript:

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2 Breakfast Eggs Benedict Lunch Creamy Potato Soup Dinner Beef Wellington Click on a Picture Below to See Cooking Instructions Beef Shelley. Used with permission. Benedict and Potato Soup FreeFoto.Com. Used with permission.

3 Grocery List 12 Eggs 4 egg yolks for preparation of the Hollandaise Sauce; and 8 eggs for poaching Lemon Juice3 ½ Tablespoons Ground White Pepper1 Pinch Worcestershire Sauce1/8 teaspoon Water 1 Tablespoon… obviously not necessary to purchase this item at the store…. Butter 1 Cup of melted butter; and 2 tablespoons, softened Salt¼ teaspoon Distilled White Vinegar1 teaspoon Canadian Bacan8 strips Canadian-style bacon English muffins4 split English Muffins, We prefer Thomas brand English muffins Prep Time: 25 Minutes Cook Time: 5 Minutes Ready in: 30 Minutes

4 Kitchen Items That You Will Need Benedict and Potato Soup FreeFoto.Com. Used with permission.

5 STEP 1 To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. STEP 2 Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. STEP 3 Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate Benedict and Potato Soup FreeFoto.Com. Used with permission.

6 STEP 4 While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler STEP 5 Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately. Benedict and Potato Soup FreeFoto.Com. Used with permission.

7 Shopping List Pork Bacon SlabUse bacon grease to cook veggies and bacon for bits Green Onions1 ½ Cups chopped (about 9 med size stalks) Celery1 ½ Cups chopped (about 4 stalks) Ground Black Pepper & Salt Russet Potatoes About 3 lbs of potatoes (I fill a 4 cup glass Pyrex measuring cup with peeled and chopped potatoes 2 times) 4 Tbsp margarine or butter 4.5 Cups Milk *** For a creamier soup I use 3 Cups milk and 1.5 cups of Heavy Whipping Cream Velveeta Cheese ***optional*** I use 3 fat slices of Velveeta cheese but this is to make it more like baked potato soup versus a thinner potato soup 1 can Swanson Chicken Broth soup 14 oz can 2 cans generic Chicken Broth Soup Approximately 8 ounce cans (store brand is usually a smaller can than Swanson) GarlicAbout 2-3 garlic cloves thinly sliced and diced Cheddar CheeseFor Garnish Prep Time: 15 Minutes Cook Time: 30 Minutes Ready in: 45 Minutes

8 Kitchen Items That You Will Need Misc Microsoft Clip Art Gallery. Used with permission.

9 STEP 1 Fry entire package of bacon in skillet. Place cooked bacon to side. STEP 2 Pour all bacon grease into large saucepan. Add butter or margarine (1/2 stick) to saucepan. Turn to medium heat. Add to saucepan the onions, celery and garlic and cook until tender. STEP 3 When veggies are tender, add broth, pepper (1/8 tsp = 1/8 tsp) and potatoes STEP 4 Heat to a boil and then reduce heat to low. Cover and cook 15 minutes or until potatoes are tender. Remove from heat.

10 STEP 5 In a separate large measuring cup, combine 3 ½ Cups Milk with 1 ½ Cups heavy whipping cream. STEP 6 When potatoes are done (see step 5 above), pour 1/3 of potato mixture into mixer or blender and add 1/3 milk mixture. Also add one piece of bacon and slice of Velveeta cheese. Blend till smooth and pour into large saucepan. STEP 7 Repeat step 6 - two more times until all of the potato mixture has been blended with entire milk mixture. STEP 8 Heat potato soup on med- low for about 5 – 10 minutes and salt and pepper to taste.

11 Shopping List For the DuxellesFor the Beef White Button Mushrooms - 3 Pints (1 ½ pounds) 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed 1 pound puff pastry, thawed if using frozen 2 Shallots, peeled and roughly choppedExtra-virgin Olive Oil2 large eggs, lightly beaten 4 cloves garlic, peeled and roughly chopped Kosher salt and freshly ground black pepper ½ teaspoon coarse sea salt 2 Sprigs fresh thyme, leaves only12 thin slices prosciuttoMinced chives, for garnish 2 Tablespoons Unsalted Butter6 sprigs of fresh thyme, leaves onlyGreen Peppercorn Sauce 2 Tablespoons extra-virgin olive oil2 Tablespoons Dijon mustardRoasted Fingerling Potatoes Kosher salt and freshly ground black pepper Flour, for rolling out puff pastryWarm Wilted Winter Greens Prep Time: 1 Hour Cook Time: 6 Hours Ready in: 7 Hours

12 Kitchen Items That You Will Need Misc Microsoft Clip Art Gallery. Used with permission.

13 To Prepare the Beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated Season with salt and pepper and set aside to cool. Recipe Courtesy of Tyler Florence, 2008 Beef Shelley. Used with permission.

14 Preheat oven to 425 degrees F. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Recipe Courtesy of Tyler Florence, 2008 Beef Shelley. Used with permission.

15 Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Recipe Courtesy of Tyler Florence, 2008 Beef Shelley. Used with permission.


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