Rosemary Crack Bread
from Digital & Copy Editor Tara Shiver
This bread is incredibly easy to make (no kneading!), and people always try to smuggle loaves home. It toasts beautifully and is excellent plain with butter or used to sandwich holiday leftovers.
6. Remove from the oven and transfer to a rack to cool. Serve toasted with lots of salted butter.
Beef Wellington
from Editor Erin McKnight (who follows Gordon Ramsay’s recipe)
I can’t pretend this is a quick (or easy) recipe — but the result is worth every ounce of time and effort. Even when it doesn’t go precisely to plan, the combination of puff pastry and beef filet are what will be remembered. I don’t even eat mushrooms or ham, but with this Wellington both are tasty!
2 beef tenderloins, 400 grams each
olive oil, for frying
500 grams mushrooms, cleaned
1 thyme sprig, leaves only
500 grams puff pastry
8 slices Parma ham
2 egg yolks, beaten with 1 tablespoon water and a pinch of salt
sea salt and freshly ground black pepper
Red Wine Sauce
2 tablespoons olive oil
200 grams beef trimmings (ask your butcher to reserve trimmings)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 sprig thyme
splash of red wine vinegar
1 bottle red wine (750 milliliters)
750 milliliters beef stock
1. Wrap each piece of beef tightly in a triple layer of cling wrap to set its shape, then chill overnight.
2. Remove the cling wrap, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and leave to cool.
3. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves, and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool.
4. Cut the pastry in half, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef tenderloins. Chill in the refrigerator.
5. Lay a large sheet of cling wrap on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
6. Season the tenderloins, then place them on top of the mushroom-covered ham. Using the cling wrap, roll the Parma ham over the beef, then roll and tie the cling wrap to get a nice, evenly thick log. Repeat this step with the other tenderloin, then chill for at least 30 minutes.
7. Brush the pastry with the egg wash. Remove the cling wrap from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling wrap and chill for at least 30 minutes.
8. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay, and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
9. Pour in the vinegar and let it bubble for a few minutes until almost dry. Add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
10. When you are ready to cook the beef Wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 400 degrees for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
11. Meanwhile, reheat the sauce. Serve the beef Wellingtons sliced, with the sauce as an accompaniment.
Cheesy Scalloped Potatoes
from Social Media Coordinator Arlem Mora
My sister-in-law, Alexie, is the mastermind behind this scrumptious, carb-packed side dish.
4 cups thinly sliced potatoes
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pinch paprika, garlic, and onion powder
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1 cup cheddar cheese
1 cup Parmesan cheese
1. Wash the potato slices, dry them completely, and set them to the side.
2. Melt the butter over medium heat and whisk in the flour until completely combined. Add the half and half and cheeses, constantly whisking until thoroughly combined and the cheese is melted. Remove from heat and set aside.
3. Mix the seasonings in large bowl. Add the dry potato slices to the seasoning bowl and toss evenly, covering all the slices with seasoning.
4. Add half of the potatoes in one layer to a baking dish, then pour half of the cheese sauce over them and spread it out, covering the layer. Repeat with the remaining potatoes and pour the remaining cheese sauce on top. Sprinkle the top with extra cheese.
5. Bake, covered, at 350 for 30 minutes, then remove the cover and bake for 30-50 minutes or until the cheese is melted and bubbly and potatoes are completely tender. Cool for 10-15 minutes before serving.
Cornbread Stuffing
from Main & Broad Editor Emily Uhland
This recipe is a holiday staple on my husband’s family’s table and a specialty of my mother-in-law, Christy Uhland. I suppose technically it’s a dressing, because there is no actual stuffing invovled, but either way, it does make an excellent side dish alongside any roasted or smoked meat.
day-old cornbread, store bought or homemade, about 4 cups, cubed
6 slices good-quality bread
½ pound of bacon, about 10 slices
1 1/2 cups chopped onion
3 eggs
1 tablespoon poultry seasoning
4 tablespoons chopped fresh sage
1 1/2 to 2 cups chicken broth and turkey drippings
1. The day before: Toast or broil 6 slices of bread. I use good artisan bread and at least two different types, one softer and one more crusty. Cube after toasting. Leave these covered overnight so they will be slightly stale for the next day.
2. To make the stuffing, cook bacon in a large skillet until crisp. Crumble or chop bacon and set aside. In the bacon drippings, cook onion for about 6 to 7 minutes. Traditional recipes include cooking chopped celery (2 stalks) with the onion if you want to add that, but I never have.
3. While bacon is cooking, lightly beat 3 eggs in a very large mixing bowl. Add the cubed bread and most of the cornbread, which I coarsely crumble up as I add it to the bowl. Add 4 tablespoons of chopped fresh sage and 1 tablespoon of poultry seasoning. When the onions are done, add them to the bowl along with remaining bacon drippings and crumbled bacon. Combine gently.
4. Last, add turkey drippings (if available) and/or good-quality chicken broth to the mix. I add between 1 1/2 to 2 cups, trying to hit the sweet spot on moisture. Add additional broth or crumbled cornbread to reach desired consistency.
5. Put the mixture into a buttered 9×13 baking dish, cover with aluminum foil, and bake at 350 for 20 minutes. Remove foil and bake for 10 more minutes.
