St. Valentines Day

2/14/2016

Today was a day for lovers or distant love or love yet to be attained. Some say it was a holiday made up by the people at Hallmark in order to sell more cards. or was it the candy companies trying to see more chocolate. or maybe it was the florist trying to sell more flowers?

Regardless, today was a day that we all think about love. Whether it is the one we are yearning for, the one we are with or the one we have lost. I consider myself to be rather lucky. I have been married to my best friend from high school for the past 32 years. We have both been through hell and heaven together. We still enjoy each others company and he makes me laugh. For me that is an important of life. Laughter always helps you get through the rough spots. He is there when I need a strong shoulder or when I need a pit bull to protect me and keep me safe. He is the best father and husband I could ask for.

Just in case he is reading this, don't get me wrong,. He has many faults as well. As do I. Nobody is a perfect human being. If they are, they are probably boring.

On this St. Valentines Day, I ask for nothing from him, as he always provides and takes care of the important things regardless. I try to make something special for him, since i love cooking. It is the best way I can show how much I love him.

This year was a new recipe. Individual Beef Wellingtons. I had never made that before and though I would give it a whirl. I was pleased with the outcome. I found out the hard way its to let the mushrooms mixture cool and the tenderloin, before placing it in the pastry dough. LOL Live and learn. I accompanied it with steamed green beans and small baked potato and a small salad. For dessert, homemade German Chocolate cake.

Yes, it sounds like a lot of food. Even though the portions were of small to medium size, I could not finish all of it. Yes, the dogs did get little tastes here and there. Cake, well it was really good. The more than half the individual cake was back in the fridge for tasters tomorrow.

All in all it was a nice and quiet St. Valentines Day. How was yours? Any funny stories out there you may want to share? Any really romantic stories?

2 Comments

Janet

2/25/2016 06:14:26 pm

That looks good!!!
recipe please!!!!

Lynn Case link

2/26/2016 05:06:56 pm

Beef Wellington
Ingredients
• 1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 pound white mushrooms, stems removed, finely chopped
• 1/4 cup dry sherry
• All-purpose flour, for dusting
• 1 pound frozen puff pastry, thawed, plus more for garnish if desired
• 1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
• 1 large egg, lightly beaten
• Sea salt, or coarse salt, for sprinkling (optional)

Directions
1. Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape during cooking. (Your butcher can do this for you.)
2. Heat a large cast-iron or heavy skillet over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper. Sear tenderloin until well browned on all surfaces, about 1 1/2 minutes on each side, including ends.
3. Transfer tenderloin to a cutting board with a drainage well; let rest until cool. Cut and remove the kitchen twine, and chill tenderloin until ready to assemble and beef is cold, at least 1 hour or overnight.
4. In another large skillet, heat butter over medium heat. Add onion; cook until it softens, about 4 minutes. Add mushrooms; season with remaining teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until they are tender and liquid is released and evaporates, 8 to 10 minutes. Add sherry; cook until mixture is dry, about 4 minutes more. Cool at room temperature or in the refrigerator for up to a day.
5. On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If using store-bought pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them out into one piece. Spread the top of the tenderloin evenly with half the of the mushrooms evenly over the top.
6. Carefully invert coated tenderloin into middle of puff pastry, mushroom-side down. Spread remaining mushrooms over top. Fold up long sides of dough to enclose tenderloin, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer tenderloin, seam side down, to a baking sheet, and chill at least 2 hours or overnight. Roll out any extra dough, cut into holly or other shapes if desired, and chill on baking sheet with beef.
7. Preheat the oven to 425 degrees. Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Decorate top of pastry with shaped cutouts if desired; brush with beaten egg. Make 2 to 3 slits in pastry for venting steam. Sprinkle with sea or coarse salt if desired. Carefully transfer beef Wellington to preheated baking sheet. Bake until pastry is golden brown and beef registers 120 degrees to 130 degrees on an instant-read thermometer for rare, 130 degrees to 135 degrees for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before slicing.

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St. Valentines Day

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