"After the leaves have fallen, we return
To a plain sense of things. It is as if
We had come to an end of the imagination,
Inanimate in an inert savoir."
~ Wallace Stevens
(The Plain Sense of Things)
(leaves & mums)
ROSEMARY GARLIC TENDERLOIN
~ Classic and easy for the holidays (from an old Southern Living)
1 5 lb. trimmed beef tenderloin
1/2 cup extra-virgin olive oil
1/4 cup balsamic or red wine vinegar
2 Tbsp. fresh rosemary (4 tsp. dried)
8 cloves minced garlic
1 Tbsp. freshly ground black pepper
- Combine olive oil, vinegar, rosemary, and garlic in either a large zip-lock bag or large shallow dish. Add beef, cover or seal. Marinate at least 8 hours in refrigerator, turning occasionally.
- Remove beef from marinade and place in roasting pan; sprinkle evenly with cracked pepper and let stand 30 minutes.
- Bake at 500-degrees for 15 minutes or until lightly browned. Lower temperature to 375-degrees; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing. (8-10 servings)
GREEN BEANS with ROQUEFORT CHEESE & WALNUTS
~ Delicious compliment for the tenderloin from the same clipped Southern Living
1 lb. trimmed fresh green beans
4 1/4-inch pieces of thick bacon slices
4 oz. crumbled Roquefort cheese
1 cup toasted walnuts
coarse salt and freshly ground pepper to taste
- In a large saucepan, place green beans in boiling water to cover. Simmer 3 minutes or until crisp-tender. Drain, rinse with cold water and drain again. Set aside.
- Cook bacon pieces in large skillet over medium heat 5-7 minutes or until crisp; remove bacon with slotted spoon and drain on paper towel, reserving drippings in skillet.
- Saute green beans in hot drippings in skillet 2 minutes or until heated. Sprinkle with cheese, and cook, stirring constantly, 30 seconds or just until cheese begins to melt. Sprinkle evenly with walnuts, salt & pepper, and bacon. Serve immediately. (4 servings)
MUSTARD MASHED POTATOES
~ Delicious favorite side for just about anything
(from an old 1997 Gourmet)
3 lbs. Yukon Gold potatoes
1 1/2 cups milk
6 Tbsp. unsalted butter
3 Tbsp. whole-grain or coarse-grain mustard
coarse salt & freshly ground pepper to taste
- In a 5 quart kettle cover potatoes with cold slated water by 2 inches and simmer until tender, 35-45 minutes. While potatoes are simmering, heat milk and butter in small saucepan over moderate heat until butter is melted. Remove pan from heat, cover, and keep warm.
- Drain cooked potatoes in colander and cool just until they can be handled. Peel potatoes and transfer to a large bowl. Add mustard, salt & pepper to taste and three-fourths hot milk mixture. Mash potatoes until smooth, adding more milk mixture if necessary to make creamy. Can be made 1 day ahead and cooled completely before being chilled in buttered, covered, ovenproof dish. Bring to room temperature before reheating, covered. (6 servings)