Shaved Brussels Sprout Salad


I love shaved Brussels sprouts salad! This one had dried blueberries, hazel nuts and crispy Proscuitto – yum!! This salad keeps overnight if you have leftover, perfect for a healthy lunch.

4 TBSP hazelnut or olive oil
1 TBSP sherry vinegar
1 TBSP lemon juice
1/2 c toasted, chopped hazelnuts
1 lb shaved Brussels sprouts
1/4 c dried blueberries

Preheat oven to 400. Place proscuitto on a baking sheet and cook for 15 minutes until crispy. Break into small pieces.

Combine oil, vinegar and lemon juice in a small jar salt and pepper to taste, shake well.

Toss vinaigrette with remaining ingredients in a bowl.

Top with Proscuitto.

Serves 6.


Patricia wellls tarte aux pommes a la creme


My step mom made this for Christmas Dessert – amazing!!

1 c flour
7 TBSP butter
2 tsp sugar
1/8 tsp salt
3 TBSP cold water

Preheat oven to 375.

Process course meal. For into a ball and refrigerate 1 hour. Roll out to fill a 10 inch tart pan. Press into shell, top with parchment and pie weight and bake about 10 – 15 minutes until starting to brown.

3 large egg yolks
1/2 tsp almond extract
3/4 c creme fraiche
3 TBSP, 2 TBSP to sprinkle on top
1 parbaked crust
5 apples, peeled and cut into 8 slices

Preheat oven to 375.

Whisk together eggs, extract, creme and 3 TBSP sugar.

Place the cut apples just inside the rim of the pan in a circle slightly overlapping into 2 or 3 concentric circles. Pour creme over the apples and sprinkle with sugar.

Bake for 45 minutes until filling is set and apples Are nicely browned and puffy.

Serves 8.

Phyllo Wrapped Tenderloin


For Christmas dinner I got super fancy! This recipe was adapted from fine cooking I made quite a few changes. I used top sirloin steaks and pate. It was amazing! Don’t worry if the phyllo gives you issues, it will look beautiful in the end.

1 lb cremini mushrooms, cleaned
2 medium shallots
1 clove garlic
2 TBSP butter
1/4 c parsley, chopped
Salt and pepper

For the croustades:
6 top sirloin steaks , 6 oz. each and about 1-3/4 inches thick
1 TBSP unsalted butter
1 TBSP vegetable oil
8 oz pate
1-lb. package phyllo dough, thawed in the refrigerator overnight
1/2 c butter, melted; more if needed
1/4 c thinly sliced fresh chives

For the filling:
Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed.

Heat the butter and oil in a large skillet over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don’t let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 tsp salt and pepper to taste. T

For the croustades:
Season the filets mignons generously on all sides with salt. Heat the butter and oil in a large skillet over medium-high heat until very hot and sizzling.

Put three of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.

To assemble: Mash pate with a fork in a small bowl until spreadable. Remove at least 24 sheets of phyllo from the package and cut them into
10-inch squares. Cover them with -plastic wrap and a damp dishtowel while you work to keep them from drying out. Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. Sprinkle with about 1/2 tsp. of the chives. Set a second sheet at a 90-degree angle over the first. Brush butter over it as well and sprinkle with another 1/2 tsp. chives.

Make four layers, omitting the chives from the last layer, with the corners of the phyllo pointing in different directions, starlike. Blot one filet dry with a paper towel, set it in the center of the star, and sprinkle it with salt. Spread about 2 Tbs. of the Boursin on the filet and top that with 2 generous Tbs. of the mushroom filling.

Pick a starting point and work your way around the filet, gathering the edges of the phyllo star together, beggar’s purse style. Lightly pinch together the gathered phyllo close to the surface of the meat to hold it in place. Pull the corners open slightly as if making a paper flower. Brush the whole exposed surface lightly with more butter, being sure that the bottom is buttered as well. Transfer to a heavy baking sheet. Repeat this “packaging’” for the remaining filets. If you’re working ahead, chill the filets uncovered on the baking sheet until ready to bake, up to 8 hours.

To bake: Take the croustades out of the refrigerator about 20 minutes before you’re ready to bake them. Position an oven rack in the lower third of the oven and heat the oven to 400°F. Bake the croustades, rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare, 17 to 22 min. Serve immediately.

Serves 6.