Dried Figs, Cranberries, Walnuts & Goat Cheese with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lime juice
1T Dijon mustard
1tsp. salt pepper
½ cup extra virgin olive oil

Salad:
10 oz. mixed salad greens, arugula or spinach (8-10 handfuls)
2 Belgium endives, sliced
1 small head radicchio, washed and torn into bite size pieces
1 cup dried figs, chopped
1 cup dried cranberries
1 cup toasted walnuts, roughly chopped
10 oz. goat cheese, crumbled

1. Vinaigrette: In a small glass jar with a lid, add the lime juice and mustard, 5 grinds of pepper and salt. Put on the lid and shake.

2. Add the olive oil recover and shake until the dressing is emulsified.

3. Salad: In a large salad bowl. Add the salad greens, figs, cranberries, nuts, and goat cheese. Add just enough dressing to coat the salad greens. Toss the salad and then adjust the seasoning.

4. Place the dressed leaves on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• To toast nuts, place them on a baking sheet in a 350° F oven for 5 minutes. Give the pan a shake and toast for an additional 3 minutes until slightly brown. Be careful: they burn easily! Chop as desired
• You can substitute lemon or orange juice for the lime juice, or use any vinegar.
• The vinaigrette will separate, but just shake to re-emulsify. It will keep in your fridge for up to two weeks.
• One handful of salad greens is equal to one serving.
• You can substitute any dried fruit: dates, dried blueberries, cherries, or apricots for the figs and cranberries.
• You can substitute almonds, pistachios, or pecans for the walnuts. ¼ cup of walnuts has been said to help promote good brain health.

Pork Tenderloin stuffed with Spinach, Ham, & Cheese

Ingredients

2T Butter
1 shallot, finely chopped
1 pound baby spinach, washed, drained and slightly damp
3T olive oil
2 pork tenderloin, approx 1 ½ lb each
10 slices prosciutto d’ Parma
1 cup Parmigano-Reggiano cheese, sliced with a potato peeler into curls
salt & pepper
butcher twine
1 cup chicken stock

1. Spinach: In a large pan with a lid over medium heat, add the butter; when warm, add the shallots and sauté for about 2-3 minutes, or until they just begin to soften. Add the spinach, toss, then cover with the lid and cook for 2-3 minutes.

2. 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.

3. Remove the spinach from pan and place in a colander lined with a clean kitchen towel. Allow the spinach to cool slightly, Twist the spinach in the towel and using your hands squeeze out any excess water. Then chop then spinach finely and set aside.

4. Pre heat the oven to 400º F.

5. Pork: Place one of the pork tenderloins onto a cutting board. Slip your boning knife under the shiny silver skin and remove it from the meat. There is no need to remove the little bits of fat.

6. Holding the knife parallel to the tenderloin, make a cut though the center, but not going all the way though to the other side. The pork will fold open like a book. Flip the meat over and place a piece of plastic wrap on top and gently pound the tenderloin out until you reach an over all thickness of ¼ inch. Set aside and repeat to the other tenderloin.

7. Lay the pounded tenderloin back on the cutting board. Place 5 of the prosciutto slices on top of the pork, over lapping slightly as you go.

8. Place one half of the spinach mixture evenly down the center of the loin; top with one half of the cheese.

9. Carefully roll the tenderloin up. Use butcher twine to secure it closed. Repeat with other tenderloin. Season the outside with salt & pepper.

10. Place a large ovenproof skillet on the stove on medium-high heat. Add the 3 tablespoons of olive oil. Once the oil is very hot, add the tenderloins. Sear each side of tenderloin until golden brown; about 2-3 minutes a side.

11. Carefully place the skillet into the 400º F oven and roast until the internal temperature reaches135-140º F inside, about 15-20 minutes, depending on the thickness of the tenderloin.

12. Transfer the meat to a carving board; loosely tent with aluminum foil and let rest for 10-15 minutes.

13. While the meat is rest place the pan on the stove over medium -high heat. CAREFUL THE HANDLE IS HOT!! Add the chicken stock and deglaze the pan scraping the bottom to get all the brown bits. Set aside.

14. Remove the string and slicing the tenderloin, place on a plate or platter. Spoon the pan sauce on top of the meat. Serve with the dauphinious potatoes.

TIPS & TRICKS

• Spinach can be sautéed a day or 2 in advance.
• The pork can be pounded the day ahead then assembled early in the morning of your party. Wrap the stuffed tenderloin in plastic or parchment. Pat dry with paper towels before searing to insure you get a beautiful brown sear.
• Left over pork makes a great lunch or sandwich.

Classic Sautéed Spinach

Ingredients

3T olive oil
3 shallots, finely chopped
4 cloves garlic, crushed
2 lbs. spinach (12 cups); washed and drained
salt & pepper
10 large or 20 medium mushrooms (baby bella/cremini, or portabello)
2T chopped toasted almonds

1. Pre-heat oven to 375° F.

2. Line a colander with a damp, ugly kitchen towel. Set aside.

3. Spinach: In a large pot, with a lid, over medium heat, add the olive oil; when warm, add the shallots and sauté 3-4 minutes, or until they start to soften. Add the garlic and cook for an additional 2-3 minutes.

4. Add the spinach, toss well, and cover with the lid. Cook about 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 the pot with a slotted spoon and place in the towel-lined colander. Let the spinach cool.

6. Once the spinach is cooled, squeeze all the extra water out of it.

7. Place the spinach on your cutting board and rough chop it. Set aside.

8. With a mushroom brush or damp towel, wipe any dirt from the mushrooms.

9. Using a melon baller or spoon, remove the stem and remove a little of the interior of the mushroom to create a larger opening, if needed.

10. Fill the mushrooms with the spinach and place on a cooling rack on top of a baking sheet pan.

11. Bake at 375° F oven for 10-12 minutes, or until mushrooms are slightly softened and hot.

12. Transfer to a platter or plates. Topped with chopped nuts and serve immediately.

• Nuts: To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

• This is the best way to cook spinach so that all the water cooks out but is doesn’t get mushy or slimy. Serve it as a the perfect side, by doing recipe to step #5. Once cooked place the spinach in a serving dish and enjoy.

• I use a large pot , like the type you would cook pasta in and two wooden spoons to “toss” the spinach as you would pasta so that it wilts evenly.

• Spinach can be prepared the day ahead. Then fill the mushrooms before cooking.

• You can also fill tomatoes instead of mushrooms. You can also fill tomatoes instead of mushrooms.

Torta Pasqualina

Ingredients

2 leeks
2 bunches Swiss chard
3T olive oil
1 medium onion, finely diced
3 cloves garlic, crushed
4 cups spinach
1 pound ricotta
½ cup grated Pecorino Romano cheese
¼ tsp. nutmeg
½ tsp. salt
black pepper
2 sheets puff pastry, defrosted
6 eggs

1.    Preheat oven to 350° F.

2.    Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Place is small bowl set aside

3.    Wash the Swiss chard, remove the stems from the leaves, and chop into a fine dice; adds to leeks.

4.    Remove any large veins from the leaves and chop into bite-size pieces, set aside.

5.    In a large sauté pan with a lid over medium heat, add the olive oil; when warm add the onion, leeks and Swiss chard stems. Sauté 2-3 minutes.

6.    Add the garlic and continue cooking another 2-3 minutes. Add the spinach and Swiss chard leaves; cover with the lid.  Cook until all the greens are wilted, about 4-5 minutes. Remove from heat.

7.    Line a colander with a clean dishtowel. Dump the cooked greens into the colander and let cool.  Close the towel around the greens, and then squeeze out all the liquid.  The mixture should be very dry.

8.    In a medium bowl, combine the ricotta, Pecorino-Romano cheeses, nutmeg, salt, and 5 twists of pepper. Mix until well blended. 

9.    Add in the greens; mix until combined, set aside.

10.    Unroll one sheet of the puff pastry on a floured flat surface. Roll out into a 14x14-inch.

11.    Place the sheet in a 10-inch spring form pan, covering the bottom of the pans and the side of the pan. There will be extra dough hanging over the edges.

12.    Place the cheese-chard mixture inside the pastry-lined pan. Smooth out until it is even.

13.    With a spoon, make 5 egg size holes in the mixture. Crack an egg into each hole.

14.    Roll out the second sheet of puff pastry into an 11-inch. Place on top of the torta, pressing the pastry down on top of the filling.

15.    Press the top pastry into the sides and to top edges of the pan. Trim off any excess pastry. You can use this excess for little pastry decorations for the top or discard.

16.    Fold over the edges to making a little seal, pressing down to secure the top and bottom pastries together.

17.    Whisk together the remaining egg; brush the top of the torta.

18.    Bake for 40-45 minutes until is it lightly brown and the center is hot.
19.    Cool for 25-30 minutes before serving.

20.    Cut into slices and serve warm or room temperature. 

TIPS & TRICKS

•    You can use any color of Swiss chard. They all taste the same. I prefer the golden or green, as it blends in with the filling. 
•    You can use any puff pastry you like. Some brand’s sheets are round, other are square. What’s important is that you roll it out 14x14-inches so that it covers the bottom and sides of the pan. Also so that the top pastry covers the top and seals nicely.
•    This torta makes the most fantastic addition to breakfast or lunch. It’s a great snack and picnic food.
•    You can add cooked bacon, sausages or chopped ham to the filling 

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.