I'd like to thank...

The Academy, & Emeril Lagasse. For the fantastic recipe! Dinner turned out wonderful. As Kerren pointed out to me I was cooking for foodies, so I was extra nervous. But everyone seemed to enjoy it very much! The meat was great, the dessert was divine, the wine was wonderful! Best of all was getting to see good friends I hadnt seen in WAY too long. Really feels good to reconnect with people that feel like family even after months of missing one another. Thank you all for coming. It was a real treat for us!

Completed Meal.
Candlelit table.

Getting ready to start the party right!!

Rebecca with her H O T new hair. She is Oscar Glam at its best. Could not be hotter.

Dawn and Rebecca, on of my favorite families! Rebecca is opening her own studio as a personal trainer, something she has been doing about 8 months. She has truly found her calling and I have never seen her happier!

The girls, Rebecca, Jen, Dawn, Me!

Rebecca would like to thank the Academy.

Adam would like to thank his amazing wife. ;-)

Jen would like to thank Dave for always being so dang fun!

And Dave would like to thank QS because our stock was at 15.30 closing Friday.
I just can't help it. I wish I could set tables everyday. Can you get paid to do that?





Desert was wonderful. I will surely be making this as a Passover dessert.

That's all for this week folks! Next week get ready for an Irish them and John, Johanna, and Kristen as guests. LIFE IS GOOD!!!

Almost there!

The dessert and Wellignton are well on their way! Adam and I did a trial one because I wanted to gauge the cook time for the meat. It was insanely good. This will definitely be a future holiday tradition. Adam was eating MUSHROOMS by the SPOONFUL! Adam hates mushrooms. It was that good! The cake is beautiful too!

Oscar Glam

Tonight we are having Dave, Jen, Dawn and Rebecca over for a pre-Oscar celebration. Theme for tonight? Oscar glam. I love how the table turned out! We are having individual Beef Wellingtons, Fingerling Potatoes, Veggies, and a flourless chocolate cake with homemade whip cream and berries for dessert. Recipes below... I'll let you know how it goes as the day progresses!









Individual Beef Wellingtons
Recipe courtesy Emeril Lagasse
This recipe makes 4 servings, but it easily can be doubled or halved. The filets need to be cut about 1 1/2-inches thick to ensure that the meat doesn't dry out or become overcooked while roasting in the oven. If the meat is cut thinner, reduce the oven cooking time appropriately. And if your filets are greater than six ounces, the puff pastry will need to be cut into a larger square in order to envelop the meat completely. If this is the case, you may need two sheets of puff pastry instead of the one called for here. Also, this cooking time plus resting time is for meat that's served medium-rare. If you like your meat more done, increase the initial cooking time in the skillet by another minute or two, and monitor the doneness of the meat from the oven with an instant-read thermometer. Classic sauces, such as Marchand de Vin and Bearnaise, would be delicious accompaniments to these little Beef Wellingtons, as would creamed spinach or steamed asparagus or haricots verts.

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
45 min

Level:
Intermediate
Serves:
4 servings
4 (6-ounce) thickly cut filet mignons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 (1-ounce) slices goose or duck liver, or pork country-style pate
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows

1 large egg beaten with 2 teaspoons water to make an egg wash
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.

Mushroom Duxelles:
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 1/2 tablespoons dry white wine
Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

Yield: 1/2 cup

*********************
Bearnaise Sauce:
2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
4 large egg yolks
1 cup (2 sticks) melted unsalted butter or clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon ground white pepper
In a small saucepan, combine the shallots, tarragon, white wine, and vermouth. Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat, strain, and cool.

In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form. Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick. Remove from the heat. Whisk in the lemon juice, chopped tarragon, salt, and pepper. Adjust the seasoning, to taste. Cover to keep warm until ready to serve. To serve, place in a decorative bowl with a small sauce ladle.

******************************
Fingerling Potatoes

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
35 min
Level:
Easy
Serves:
3 servings
Ingredients

* 2 tablespoons unsalted butter
* 1 1/4 pounds fingerling potatoes, rinsed but not peeled
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 1/2 tablespoons chopped fresh chives

Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

************************
Flourless Chocolate Cake
Prep Time:
25 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
50 min
Level:
Intermediate
Serves:
16 servings
Ingredients
* 1 pound semisweet chocolate, coarsely chopped
* 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
* 1/4 cup Kahlua
* 8 large eggs
* 1/4 cup sugar
* 1 teaspoon vanilla
* 1/2 teaspoon salt
* Confectioners' sugar or cocoa powder, for garnish
* Fresh raspberries, for garnish

Directions
Preheat oven to 325 degrees F.
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Whats cuter than...

A kid in Christmas Jammies with St. Patrick's Day ears, a pearl necklace, eating a bopple (apple).

Nothing. That's what.