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Just finished reading the 2nd book in a series by Penny Vincenzi, Something Dangerous. After reading No Angel (see below) I couldn’t wait to start the 2nd book. A friend said to me that she liked #2 better than the first one, and I think I agree. It carries on the saga of this gentrified family in the publishing business in WWII era England. There are wartime injuries, even deaths as the family spreads out some (France and America), but it’s still about the London-based core family group that get themselves into trouble at several junctures. Loved this one. Do read them in order, though.

I forgot to tell you about another adorable book I read in between – Homer’s Odyssey. No, not that Homer, but Homer, the blind cat. It’s a charming, funny, sweet, riveting book that any animal lover should read. We haven’t owned cats for decades, but I enjoy reading about them even if I don’t have one. Homer was a tiny kitten when found, with a dangerous eye infection. The vet who saved him had to remove his eyes, so the little kitten never knew sight. He’s adopted by a patient gal who is a writer already, and I can imagine that little Homer almost wrote the book himself. He’s very brave, willing to take risks – she almost loses him once. If you love animals, you’ve got to read this. I found it at Costco, but it’s also cheap at Amazon in paperback.

The Baker’s Daughter: A Novel by Sarah McCoy. A really really interesting story. About WWII but told from the side of loyal German Hitler-loving citizens. The kind of local people who could be your neighbors, who were very nationalistic and truly believed Hitler was leading them to a better future. I’ve never read anything with a German perspective. The book isn’t political. In a way it’s a type of chick lit (which is why I didn’t suggest my DH read it) as it’s got a moderate amount of romance in it. The entire book is enveloped in the story of the family, who live in Garmisch (a place I’ve visited twice), who own a bakery. Mostly it’s about one of the bakery owner’s daughters. One daughter goes to a Lebensborn camp (women who participated in a maternity breeding program to strengthen Aryan blood). The other daughter stays at home to help at the bakery. She meets a “nice” Nazi man and sort of dates him. But there are several twists and turns in this book. The at-home-in-the-bakery daughter decides to hide a young Jewish boy. Most of the story takes place from 1943-46 and includes liberation. Family members disappear and many questions arise about it. You watch how the daughter turns against Hitler toward the end. She emigrates to the United States, but there are numerous loose ends that take many more chapters to resolve including several characters who are part of the Texas story. A very good book.

In the Garden of Beasts: Love, Terror, and an American Family in Hitler’s Berlin – by Erik Larson (hard copy) – wow, what a book. In all the literary fiction I’ve read about Nazi Germany, I’d never read that much about what it was like living in Berlin leading up to Hitler’s demonic rampages. This biography is about America’s ambassador to Germany from 1933-37, William Dodd. An academician, Dodd was probably unsuited to the job, yet he brought a kind of humility and clarity to the unrest. Accompanied by his wife and two adult children, they assimilated into the gay life of diplomacy. Dodd was not liked by his counterparts at home, yet he had the ear and appointment specifically because of Roosevelt, but only after 5 other career diplomats turned down the job. Dodd took his position very seriously, hoping that he’d make time to write a book he had worked on for much of his life (a detailed history of the American South). With no internet, no commercial jets and little but old fashioned typewriters or often written by  hand, communiques sailed back and forth in diplomatic pouches. Dodd originally was lenient with Hitler, wanting to believe the hype Hitler broadcast. In time, though, he came to realize that Hitler had an insidious master plan. Dodd’s vivacious and beautiful daughter dated all manner of diplomats, Nazis and Russians, and very few Americans. She leaned left. Very far left, to the point of socialism. She had affairs – very inappropriate ones (says me), which undermined her father’s role (yet he seemed oblivious). This book is a real picture of the day to day life back then, well written, well researched and riveting. The Ambassador never did finish his book. But this book – well, everyone should read it. Erik Larson is the famous author of The Devil in the White City.

The Song of the Lark – by Willa Cather (on my Kindle) – what a joy to read. I’ve been a big fan of Cather’s writing most of my adult life, although I’ve not read all of her books. She had such a gift of words – such an ability to write a liquid picture – a conjurer of time and place that just doesn’t happen anymore in today’s writing world. The story revolves around a young girl (yes, it’s a coming of age novel) the daughter of a minister in the Midwest who has a musical gift. Her mentors help her to go to Chicago to study. Thea, the heroine here, is a very serious and studious young woman and not given to joy in life. She struggles with loneliness, yet seems to have no ability to reach out of her box to find friends or companionship. As with any young person who moves to a new place for work or study, there is that soulful pull from “home.” Does she give in? I’m not telling. A very good read.

No Angel – by Penny Vincenzi (hard copy from the library) – when two friends of mine recommended this book I knew I needed to read it. It’s not new (2004), but it is part of a trilogy by this English author. And I just refused to pay the very high Kindle price so that’s why I visited my local library and found it on the shelf. Vincenzi writes about the day-to-day lives of English gentry, and since I’m addicted to Downton Abbey these days, it sounded like a natural to read this book. It chronicles the lives of this particular family including marriages, births, affairs and chicanery, with their lovely home as the surround, the life style of the then-rich-and-famous, formal dinners. See? Downton Abbey. The difference is that there’s not much in this book about the servants, the below-stairs family. It takes place during the same pre-WWI era (1910′s). Prominent in the story is the book publishing business the family maintains (and with difficulty during the war years run by the two women left at home). Now I need to find the next in the series. If you enjoy family sagas, this one is a gem.

Other books waiting on my Kindle include: Parrot & Olivier (Peter Carey); A Week in December (Sebastian Faulks); Cleopatra: A Life (Stacy Schiff); A Scattered Life (Karen McQuestion).

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and The Trouble with Poetry (Billy Collins).

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Posted in Beef, on March 13th, 2008.

beef tenderloin tips and mushrooms in puff pastry with horseradish chive sauce

Certainly you’ve had Beef Wellington at some time in your life, haven’t you? I’ve even made it a couple of times in individual servings. Very good. This recipe is kind of like a Beef Wellington except the beef is already cut into cubes, and it’s combined with a mushroom sauce inside, then served with a wonderful spicy horseradish sauce on the side. The recipe is Phillis Carey’s, from a recent cooking class. The subject of the class was “entertaining entrees.” And yes, they were. Are. For entertaining. Two other recipes from the class I probably won’t make (a pork tenderloin with port fig sauce and a chicken breast stuffed with spinach) as they weren’t very “wow,” in my book, anyway. If the recipes don’t wow me, I don’t even enter them into my recipe software program. But the orange roughy with leek sauce and this one I entered immediately.

The best thing about this beef tenderloin in puff pastry is that you can make it up ahead – like a week or so and freeze it (and bake it 10 minutes longer) – or you can make it up to 4 hours ahead and keep refrigerated until you’re ready to bake for your guests. I like those kinds of options when I’m entertaining.

The origin of the horseradish chive sauce is interesting. Phillis loves the jar of similar sauce made by Rothschild, and she looked at the ingredients on the jar and created a sauce very, very similar to it. Certainly cheaper. And really quite easy. She combines sour cream, mayo, chili sauce (not the hot type, more like a thick spicy catsup), garlic, horseradish and chives. Everybody in the class was “mmmm“-ing while we ate it. I made these for a dinner party last weekend. Got lots of ahhhs. And I promised to post the recipe for our guests so they can make this themselves.

The beef: gorgeous tender tips of fillet mignon briefly browned; a sauce with mushrooms, onion, garlic, dry sherry, broth; puff pastry cut into quarters and rolled out to a larger square. Beef and sauce in the center, pastry edges brushed with egg then pressed together into a kind of envelope. Then it’s baked in a hot oven. Have your dinner all ready during the last 5 minutes of baking – maybe even get your guests seated at the table. Whisk out the pastries and serve them immediately.

I did learn something in making these myself . . . I had a box of puff pastry in my freezer already. I also bought another one, because we had 9 people for the dinner party. I hadn’t looked at the dates on either package, but the newer purchased one was actually older than the one I had in my freezer. I could tell the difference. Some of the dough stuck to itself. I managed, but it was a little bit difficult. So, my advice is to buy fresh (well, it’s frozen) puff pastry and don’t keep it long. I also didn’t buy the recent package at a regular grocery, but an independent market, so it had been there in their freezer for nearly a year. The more recently frozen the puff pastry, the more likely it will be easier to roll out and manipulate.

Just be sure to defrost the puff pastry a day ahead – in the refrigerator. Don’t just set the box on the kitchen counter, or the pastry sheets will stick to themselves. The beef cubes need to be ever-so-quickly browned. That’s it. Just browned. They need to be still very, very red inside since they bake for an additional 15 minutes, and you’d like the meat to still retain a bit of pink. If you freeze the pastries, they are baked differently – don’t defrost them. Bake from a frozen state, at 400 for 25 minutes. And I’m being repetitive here, but serve them immediately. No dilly-dallying even 5 minutes.
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Beef Tenderloin Tips & Mushrooms in Puff Pastry

Recipe: Phillis Carey, author & instructor
Servings: 6

BEEF:
2 tablespoons unsalted butter
1 1/2 pounds fillet mignon — cut into 1″ cubes
MUSHROOM GRAVY:
2 tablespoons unsalted butter
1/2 pound button mushroom — sliced
1/2 cup onion — diced
2 cloves garlic — minced
1/2 cup beef broth
1/4 cup dry sherry — or pale sherry
2 tablespoons unsalted butter
2 tablespoons flour
1 whole egg — whisked with 1 T. water
1 package puff pastry — thawed in refrigerator
HORSERADISH CHIVE SAUCE:
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons chili sauce — “Homade” brand”
2 cloves garlic — minced
1 1/2 tablespoons prepared horseradish
2 tablespoons chives — chopped
freshly ground pepper to taste

1. Melt the 2 T. butter in a large skillet over medium high heat. Add beef cubes, in batches if necessary, and brown well, leaving the center of the meat very red. Season beef with a bit of salt. Transfer to a bowl.
2. Add 2 T. butter to skillet and cook the mushrooms, onions, garlic until mushrooms are beginning to brown. Remove to bowl with the beef. Add the sherry and bring to a boil, scraping up any browned bits from the bottom of the pan and reducing by half. Add the beef broth and bring to a boil. Mash together the other 2 T. butter and flour, and add to the broth, boiling until thickened. Stir sauce into the bowl of meat and mushrooms. Cover and chill the bowl for at least 2 hours, until the meat is very cold. (This refrigeration is necessary, otherwise the beef will overcook during the baking process.)
3. Cut each puff pastry sheet into 4 squares. Roll out 6 pieces into 6-inch squares. Divide the meat/mushroom mixture evenly among the squares. Brush edges of pastry lightly with the egg/water wash. Bring two opposite corners over the filling and overlap to seal. Bring remaining two corners over the others and seal well.
4. Turn pastries over, onto a parchment-lined baking sheet. Cut decorations from the remaining two squares. Brush the pastries with egg and decorate. Brush decorations with egg and chill until ready to bake, up to 4 hours. (Or freeze up to a few days ahead. Do not bake the pastry first if you’re freezing them.) Poke two small holes in the top of each pastry to allow steam to escape.
5. Meanwhile, make Horseradish Sauce: combine all ingredients and chill at least one hour and up to 24 hours.
6. Preheat oven to 425. Bake for 15 minutes, or until well browned and heated through. Serve IMMEDIATELY with a dollop of sauce on the side. If you freeze the pastries, they are baked differently – don’t defrost them. Bake from a frozen state, at 400 for 25 minutes.
Per Serving: 694 Calories; 61g Fat (79.2% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 161mg Cholesterol; 324mg Sodium.

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