Carrot, Orange & Turmeric Soup with Shrimp

Ingredients

2T olive oil
1 medium onion, peeled and medium dice
3 clove garlic, crushed
1T ground turmeric
2½ lbs. carrots, peeled, and cut into ½ inch dice
6 cups chicken or vegetable stock
1T orange zest
1 cup fresh orange juice (2 oranges)

2T butter
10 large shrimp peeled, deveined, and tails removed
½ tsp. ground turmeric
salt & pepper
½ cup unflavored Greek yogurt
3T chopped chives

1.    In a large soup pot with a lid over medium heat, add the olive oil, heat, and add the onions and sauté 3-4 minutes until slightly soft.  Add the garlic and turmeric and sauté 1-2 minutes more. 

2.    Add the carrots and cook for another 2 minutes. 

3.    Add the stock, cover with the lid, and cook until the vegetables are very soft, about 20-25 minutes.  

4.    Add the orange zest and juice. Season with salt and pepper. Remove from heat and cool somewhat.

5.    Puree the soup with an immersion blender or blender until it is smooth and creamy. Adjusted seasoning, as necessary.

6.    In a medium sauté pan over medium-high heat, melt the butter. With a paper towel pat the shrimp dry.

7.    Add the shrimp and cook until they start to turn pink, about 2-3 minutes. Sprinkle in the ½ teaspoon turmeric flip, toss the shrimp and cook an additional 2-3 minutes. Season with salt and pepper.

8.    Reheat the soup before serving and ladle into soup bowls. Top with a dollop of yogurt, the shrimp and a sprinkle of chives. Serve immediately. 

TIPS & TRICKS

•    Soup can be made 2 days in advances.
•    Feel free to top the soup with more shrimp if you wish. 
•    I added 2 tablespoon of whole milk to the yogurt and placed it in a plastic squeeze bottle. Then squeezed it on top of the soup to give a fancy presentation. ☺

Filet of Beef, Mushrooms, Spinach & Bleu Cheese in Filo

Ingredients

Beef:
8 Filet Mignon steaks, 6 oz. each and/or about 1¾ inch thick
2T unsalted butter
2T olive oil
8 oz. bleu cheese,( bleu, Roquefort, Gorgonzola) room temperature, crumbled
16 sheets filo dough, thawed
¾ cup melted butter
salt & pepper

Spinach:
2T olive oil
1 shallot, finely chopped
1 pound baby spinach, washed, drained and slightly damp

Mushroom Duxelles:
1½ pound mushrooms, button, belle, chanterelle
2 shallots
2 cloves garlic
2T Butter

1.    Place a large sauté pan or cast iron skillet over medium-high heat; heat the butter and oil. Pat dry then season the fillets with salt and pepper.  Place the filets in the pan (do not overcrowd the pan).

2.    Sear the steaks until they are nice a brown, about 1-2 minutes. Flip the meat and repeat on the other side. Remove to a platter lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.

3.    Spinach: In a large sauté pan with a lid over medium heat, add the 2 tablespoons of olive oil; when warm, add the shallots and sauté for about 2-3 minutes, or until they just begin to soften. 

4.    Add the spinach, toss, then cover with the lid and cook for 2-3 minutes.

5.    Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper. Remove from pan and let cool.

6.    Once the spinach is cool, place in a kitchen towel and squeeze out any excess water, then chop and set aside. 

7.    Mushrooms: With a damp towel or vegetable brush, gently wipe the mushrooms to remove any dirt. Remove the dead ends from the stems.

8.    In a bowl of a food processor with the motor running, add the shallots and garlic; pulse until finely chopped.

9.    Add the mushrooms and pulse until finely chopped.

10.    In a large sauté pan, heat the butter over medium heat. Add the mushroom mixture, stir and cook until the mushrooms become soft and all liquid as been absorbed, approximately 8-10 minutes. Season with salt and pepper. Remove from pan and let cool completely.

11.    Filo Package: Remove the filo dough sheets from the box and cut in half. Cover with a clean dishtowel to keep them from drying out.

12.    Lay a single rectangle of filo dough horizontally on a clean surface. Using a pastry brush, coat the surface with melted butter.

13.    Lay a second sheet vertical over the first sheet. Brush with butter.

14.    Lay a third sheet at a 45-degree angle upper corner to the left. Brush with butter.

15.    Lay a fourth sheet at a 45-degree angle upper corner to the right. Brush with butter.

16.    Remove the filets from the refrigerator. Blot a filet with a paper towel and place in the center of the filo dough.  On the top of the filet, spread 1 tablespoon of the sautéed spinach.

17.    Top with 1 tablespoon of the mushroom mixture, then top with a tablespoon of the bleu cheese.

18.    Gather the edges of the filo dough together, forming a little package.  Pull the corners open slightly as if making a “poof”. Place on a baking sheet. Repeat with the remaining filets. Cover loosely with plastic wrap. Chill until ready to bake.

19.    Preheat oven to 400º F.

20.    Remove the filo packages from the refrigerator about 20 minutes before baking. Bake at 400º for 10 minutes, and then rotate the pan.  Cook for an additional 10 minutes. Center of the filet should be 130º F for medium rare. Serve immediately.

TIPS & TRICKS

•    The filets should be all about the same size/ thickness to insure they all cook at the same time. 
•    Dry and season the filets right before cooking. Do not over crowd the pan otherwise the meat will not brown it will steam.
•    The filets, spinach, and mushrooms can all be prepared a day ahead. The “packages” can be assemble the morning and cooked later that day. 
•    If you don’t like bleu cheese you can substitute a goat or a Boursin cheese. 
•    If you wish your filet cooked a little more. Increase the cooking time by 5 minutes for an internal temperature of 140º for medium. If the tops of the packages start to brown too much. Loosely place a piece of aluminum foil loosely on top. 

Chocolate Tart with Peppermint

Ingredients

CRUST:
1½ cups chocolate cookie crumbs** (about 30 cookies)
6T unsalted butter, melted

FILLING:
12 oz. bittersweet chocolate, cut into pieces
2 cups heavy cream
¼ tsp. salt
2 tsp. peppermint extract
2 eggs
¼ cup crushed peppermint candy

1.    Pre-heat oven to 250° F.

2.    Crust: In a bowl, combine the chocolate cookie crumbs and the melted butter. Stir until the mixture comes together.  Using your fingers, press the mixture into the sides then the bottom of a 10-inch removable-bottom tart pan. Set aside.

3.    Filling: Place the chocolate in a medium size bowl. Set aside. In a small saucepan, heat the heavy whipping cream until it is hot and almost boils.  Pour the hot cream over the chocolate; make sure all the chocolate is submerged. Cover with a plate or lid and let it sit for 10 minutes.

4.    Whisk vigorously until the chocolate is smooth and silky.  Add the salt and peppermint extract.

5.    In a small bowl, beat the eggs together. Add a little of the chocolate mixture to temper the eggs.

5B. Mix well, then pour the egg mixture into the chocolate mixture. Stir until combined. 

6.    Pour the mixture into the tart pan.

7.    Bake for 30-35 minutes in a 250° F oven until the sides of the tart are set but the center still very jiggly.  Remove from oven and let cool completely. Place in the refrigerator and chill 3-4 hours to set. 

8.    When ready to serve, remove tart from refrigerator 30 minutes before serving. Right before serving sprinkle the crushed candy cane on top.  Slice into slices and enjoy.

TIPS & TRICKS

•    **To make crumbs: place cookies in a food processor and pulse until they are the consistency of fine sand.
•    Use the bottom of a dry measuring cup to help press the cookie crumbs into the bottom of the pan. 
•    Use extract and candies made with real peppermint oil if possible for a wonderful intense peppermint flavor. If using peppermint oil start with 1 tsp. and adjust flavor as needed.
•    The center of the tart will be very jiggly when removed from oven. Do not worry it will become firm as it cools. 
•    Tart can be made 2 days. Just top with peppermint right before serving because peppermint candies will melt/dissolve.