Monday, September 26, 2016

Bistecca al Pepe Verde (Green Pepper Steak)


4  5 oz. each Beef Tenderloin
2 Tbsp. green peppercorn coarsely crushed (Use black if you cannot find green)
2 Tbsp. olive oil
1 Tbsp. cold butter
1/2 cup cognac
1/2 cup cream (use the Crema Mexicana non agria, it is the closest cream to the Italian cooking cream)
Salt to season

Let beef stand at room temperature for 30 minutes, season with salt and some peppercorn.
In a pan add the oil and heat it until is almost smoking. Add the meat and sear the beef 3-4 minutes per side over medium high heat. Remove the steaks from the pan and cover with aluminum foil to keep warm.
Drain the excessive grease from the pan, add the butter and the remaining peppercorn and cook over medium high heat for 1 minute. Add half of the cognac and stir. reduce heat to low, add cream and stir gently, then add the rest of the cognac. Stir, pour on the beef tenderloin and serve immediately.

Ham, Cheese, Spinach Frittata

If you are making breakfast but at the last minute you realized you don't have enough eggs, try to make a frittata. By adding few ingredients to your eggs, you will cook a nice filling breakfast without having to run at the store to buy more eggs.

INGREDIENTS: for 4 people

6 to 8 eggs add a bit more milk if not enough eggs
1/2 cup milk
2/3 cups flour
2/3 cup mixed cheddar and mozzarella cheeses
2/3 cup cut/cubed ham
1 handful fresh spinach
salt, pepper to season
olive oil to cook

Mix all ingredients in a bowl, warm up the olive oil in a pan and add mixture.

Cook thoroughly both sides of the frittata without scrambling the eggs. Put a plate on top of the pan to help turn the frittata, than slide it from the plate back to the pan.

Serve with toasted bread.

Wednesday, September 7, 2016

Cream Brûlée

20 eggs
20 eggs yolks
1.5 quart heavy cream
.5 quart half and half
2 cups sugar
1 oz Grang Marnier

Add eggs, yolks and 1 cup of sugar to a large bowl, mix well. Bring cream and half and half to a boil, add the rest of the sugar and mix. Remove cream mixture from the stove.
Temper cream mixture into eggs one ladle at the time, constantly stirring (secret is to bring the temperature of eggs up slowly without cooking the eggs). Continue to do this until ¾ of the cream mixture is in the eggs mixture. 
Add Grand Marnier.
Pour rest of the cream mixture and stir well.
Pour mixture through a fine strainer to remove cooked eggs pieces and possible shells. 
Let mixture sit and cool.
Using the bottom of a ladle, remove film that forms on top of mixture.
Pour mixture into 1-2 ramekins and bake, covered, in a water bath for 30-35 minutes. 
Remove from oven, cool, and place in the refrigerator.
After chilled, place a small layer of sugar on top and caramelize with a blow torch.

Party ideas

Quick party ideas

1. Put an 8 oz bar of cream cheese in the middle of a platter, pour jalapeño relish over the top and serve with crackers.

2. Slice croissants and fill with thinly sliced roast beef. Serve with horseradish sauce.

3. Roll out crescent rolls. Sprinkle with cooked ground sausages and Parmesan cheese. Roll up lengthwise and slice into bite pieces. Cook at 375 until brown.