INGREDIENTS
1 pound beef sirloin, cut to 1 inch cubes
2 tablespoons coarse ground mustard or other mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup medium chopped fennel
1 cup thinly sliced celery (2 to 3 stalks)
1 cup peeled and diced 1/2 inch sweet potato
1 1/4 cup fresh tomato sauce or 1/2 cup canned sauce and 1/2 cup water
If fennel is not to your liking, thinly slice two leeks, white and light green parts (1 cup)
METHOD
Preheat the oven to 350 F degrees. Mix the beef, mustard, onion powder and garlic powder in a bowl and set aside. In a 2 inch deep, 9 by 9 inch baking dish, mix the fennel/leek, the celery and sweet potato. Add the mustard beef and spread it evenly over the vegetables. Press the meat down into the vegetables and pour the tomato sauce over the entire dish.
Cover the dish and bake on a middle rack for 30 minutes. Remove the cover and continue to bake for 15 more minutes. Take it out of the oven and allow it to cool for 5 to 7 minutes before serving. This recipe will produce four medium servings or two large servings.
A wonderful vegetable side dish that will get you raves .
INGREDIENTS
2 tablespoons butter
3 tablespoons flour
2 cups whole milk
2 tablespoons olive oil
2 pounds baby spinach, stems removed
1 cup grated Parmigiamo-Reggiano cheese
4 eggs
1 pinch nutmeg.
1 quart boiling water
METHOD
Preheat the oven to 325 F degrees. Butter the sides and bottoms of six ramekins and set aside. In a small sauce pan over low-medium heat, melt the butter and slowly add the flour, stirring it in. Slowly add the milk and whisk it to a smooth, creamy sauce (bechemel.) Remove from the heat and set aside.
In a large skillet, add the olive oil and heat over medium-high heat. Add the spinach in batches and cook until it breaks down and is very tender. Squeeze any water out of the spinach and set aside. Add the cheese and eggs to the bechemel sauce and mix well. Add the spinach and mix in. Transfer to a blender or food processor and process to a puree. Add the nutmeg and season with salt and pepper.
Evenly divide the souffle base to the six ramekins and place them onto a high-sided baking pan. Pour boiling water into the baking pan to 1/2 up the sides of the ramekins. Carefully place the baking dish into the oven and bake for 35 to 45 minutes until a toothpick inserted into the souffles comes out clean. Invert the completed souffles onto serving plates, drizzle with a little olive oil and serve.
INGREDIENTS
2 strips thick-cut bacon
2 pound pork loin roast (1 1/2 to 2 pounds)
1 5 to 6 inch portobello mushroom
1 cup whole pecan halves
2 cloves garlic, minced
1 cup Guglielmo Marsala wine
METHOD
Preheat the oven to 350 F degrees and place an oven rack in the middle position. Cut the bacon in half lengthwise and crosswise into 1/2 inch pieces. In a large skillet over medium-high heat, cook the bacon until nearly crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon to paper towels to drain and reserve.
In the same skillet over medium-high heat, brown the pork loin on all sides and place it into a 9 by 9 inch or similar baking dish. Remove the stem from the portobello mushroom and discard. Cut the mushroom into 1 inch cubes and place around the pork loin in the baking dish. Add the bacon pieces, the pecan halves and the garlic. Pour in the Marsala wine and put the baking dish into the oven. Bake for 40 to 45 minutes until the pork is thoroughly cooked.
Remove from the oven and remove the pork from the vegetables to a cutting board and slice into 1/2 inch slices. Put 2 to 3 slices onto each individual serving plate, add some of the vegetables, pour some of the sauce over both pork and vegetables and serve. This recipe will serve 3 to 4 people.
INGREDIENTS
