SUNDAY NIGHT 'BIRTHDAY' SUPPER ~ TYROLEAN BEEF TENDERLOIN / RASPBERRY FOOL

~ PRIMROSE

(I Can't Live Without You)

The Language of Flowers

TYROLEAN BEEF TENDERLOIN

~ Perfect for a 'special' person on a 'special' day

(adapted from Jan/Feb Bon Appetit 1973)

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1 5 lb. filet of beef

coarse salt & freshly ground pepper

2 cloves minced garlic

2 Tbsp. unsalted butter

1 large chopped onion

1 cup chopped mushrooms

1 chopped carrot

1/2 cup chopped celery

Herbes de Provence

(rosemary, marjoram, basil, crushed bay leaf, thyme and crushed lavender flowers))

2 6 oz. packages sliced Swiss cheese, divided

• Preheat oven to 400-degrees. Trim all fat and sinew from beef. Slash filet lengthwise and open, butterfly style. Sprinkle meat on all sides with salt & pepper. Massage in garlic.
• Heat butter and saute onion, mushrooms, carrot and celery until lightly browned. Cool.
• Spoon mixture onto cut surface of meat and sprinkle with 'herbes de Provence'. Dice one package of Swiss cheese and sprinkle over vegetables. Fold butterflied meat half over filling and fasten with string. Place in shallow roasting pan. Roast in hot oven for 40 minutes.
• Remove from oven and cut strings. Arrange remaining slices of Swiss cheese over meat. Return to oven and roast for another 5 minutes, until cheese melts.
• Let rest 15 minutes before serving.
• Arrange thick slices on platter surrounded by steamed asparagus (white or green) spears, sauteed mushroom caps, and roasted baby carrots. ( 6 servings)

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RASPBERRY FOOL

~ "A 'fool' is a traditional British dessert made of mashed fruit with cream or whipped cream, sometimes cooked, sometimes not. Gooseberries are a favorite. Although there have been some 'fool' recipes without fruit, it's thought that the dish known as a 'fool' began as mashed fruit with cream, as it is now. Therein lies a clue as to how it got the name 'fool': It's thought that the name 'fool' came from the French word 'fouler', which means 'to mash'." (The Penguin Companion to Food~ Alan Davidson)

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3 cups fresh raspberries

2-4 Tbsp. sugar or to taste

2 1/2 cups whipping cream

splash of Chambord (raspberry liquor)

fresh mint

• Mash (DO NOT USE FOOD PROCESSOR) raspberries with sugar, reserving a few perfect berries for garnish.
• Whip cream until soft peaks form. Add splash of Chambord, continue beating until stiff peaks form. Fold into puree, leaving streaks. Chill well.
• Spoon into parfait glasses and garnish with mint leaves and reserved raspberries. ( serves 8 )

SUNDAY NIGHT HOLIDAY SUPPER ~ BEEF TENDERLOIN with BLUE CHEESE PEPPERCORN BUTTER

POINTSETTIA HISTORY & LORE

The botanical name, Euphorbia pulcherrima, was assigned to the poinsettia by the German botanist, Wilenow. The plant grew through a crack in his greenhouse. Dazzled by its color, he gave it the botanical name, Euphorbia pulcherrima meaning "very beautiful."

~ Poinsettia

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BEEF TENDERLOIN with BLUE CHEESE-PEPPERCORN BUTTER

~ 20 year old holiday favorite adapted from Bon Appetit (Dec 1987)

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1 32-oz. center cut well-trimmed tenderloin

2 snipped fresh rosemary springs or 1 tsp. dried

4 snipped sprigs fresh thyme or 2 tsp. dried

2 bay leaves

2 cloves crushed garlic

1/4 cup dry red wine

3 Tbsp. Pickapeppa sauce

3 Tbsp. Tamari or soy sauce

1 tsp. crushed whole pink peppercorns

1 tsp. crushed whole white peppercorns

1 tsp. crushed whole black peppercorns

1/2 cup extra-virgin olive oil

2 Tbsp. extra-virgin olive oil

Fresh Italian parsley sprigs

Butter

1/2 cup room-temperature unsalted butter

1/4 pound crumbled blue cheese

1/2 cup chopped fresh parsley

2 Tbsp. crushed mixture of peppercorns

(pink, white & black)

1 Tbsp. fresh lemon juice and zest

1 minced small garlic clove

1/8 tsp. dried crumbled tarragon

• Combine chopped thyme, rosemary, bay leaves and garlic with red wine, Pickapeppa sauce, soy and peppercorns. Slowly whisk in 1/2 cup olive oil. Pour over tenderloin, turning to coat. Refreigerate 4 hours or overnight.
• Blend all ingredients for butter. Transfer to bowl and refrigerate. (Can be made ahead).
• Preheat oven to 475-degrees. Drain tenderloin and pat dry. Heat 2 Tbsp. olive oil in heavy ovenproof skillet (like cast iron) over high heat (almost smoking). Add tenderloin and brownn on all sides, about 3 minutes.
• Place skillet in oven and cook tenderloin until thermometer inserted in thickest part registers 120-degress for rare, about 15 minutes. Remove from oven and let stand 5 minutes.
• Cut into 8 thick slices. Place 2 on each plate. Top with blue cheese butter. Garnish with parsley sprigs and serve with roasted new potatoes, buttered haricots verts (thin french green beans), crisp salad, and full-bodied Cabernet or Pinot Noir. (4 servings)
  

GARDEN FEAST for FRIENDS ~ GRILLED HERB TENDERLOIN, MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES and GRILLED ONION BLOOM

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST."

~ SHAKESPEARE

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GRILLED HERB TENDERLOIN

~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006)

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(4 1/2 lb.) trimmed beef tenderloin

1/3 cup extra-virgin olive oil

6 cloves minces garlic

2 Tbsp. coarsely cracked black pepper

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh marjoram

2 tsp. coarse salt

• Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet.
• Combine olive oil, garlic, pepper, thyme, rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling.
• Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes.
• Slice roast 1/2-inch thick and place on large platter surrounded by fresh rosemary sprigs.
• Serve with MARINATED GOAT CHEESE, OLIVES, ARTICHOKE & TOMATOES and GRILLED ONION BLOOM. (Serves 6)

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MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES

~ Adapted recipe from Food & Wine (July 2006)

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1/2 cup toasted pine nuts

1 1/2 lbs. soft fresh goat cheese

2 tsp chopped fresh rosemary

2 tsp. chopped thyme

1 tsp. Herbs of Provence

coarse salt and freshly ground black pepper

1 quart extra-virgin olive oil

20 cooked artichoke hearts

1 cup grape tomatoes

1 cup Nicoise olives

Toasted baguette slices, for serving

• In large bowl, paddle or blend goat cheese with toasted pine nuts, rosemary, thyme, Herbs of Provence, and salt & pepper. Shape into rounded tablespoon balls.
• Pour 1-inch olive into a tall 1-gallon glass container. Layer cheese balls, artichoke hearts, tomatoes and olives in container with enough remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with toasted baguette. (Can be assembled, minus tomatoes, and refrigerated for up to 3 days. Add tomatoes shortly before serving. (Makes 12 servings)

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GRILLED ONION BLOOM

~ Adapted recipe courtesy of the National Onion Association

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1 medium sweet yellow onion per serving

1 Tbsp. unsalted butter

1/2 Tbsp. chopped fresh thyme (1 tsp. dried)

1/2 Tbsp. chopped fresh rosemary (1 tsp. dried)

coarse salt and freshly cracked pepper

• Cut 1/2-inch off top of onion; peel.
• Cut onion into 12-16 vertical wedges, leaving root base intact. Place onion on piece of foil, large enough to cover. Top with butter, thyme an rosemary. Sprinkle with coarse salt and freshly cracked pepper to taste.
• Wrap foil around onion, pinching edges together tightly.
• Place foil packages on grill rack over medium heat and grill for 25-35 minutes or until juicy and tender. (Makes 1 onion)

SIMPLE SUNDAY NIGHT SUPPER ~ PEPPERED GRILLED TENDERLOIN / VIDALIA ONION PIE

~ Simply wonderful ( Lilium speciosum 'Uchida')

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PEPPERED GRILLED TENDERLOIN

with Jack Daniel's Sauce

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4 (8-oz) beef tenderloin steaks

1 Tbsp. fresh thyme

1 Tbsp. fresh rosemary

1 Tbsp. fresh marjoram

1 Tbsp. freshly ground pepper

1/4 cup extra-virgin olive oil

4 Tbsp. Jack Daniel's whiskey

fresh rosemary sprigs for garnish

Sauce:

4 Tbsp. minced shallots

2 Tbsp. red wine vinegar

1/2 Tbsp. freshly ground black pepper

1/2 cup organic beef stock

1/2 cup red wine

1/2 cup Jack Daniel's whiskey

• Rub steaks with herbs and pepper. Combine olive oil and whiskey. Pour over steaks. Cover and let stand at room temperature for 1 hour.
• Meanwhile, prepare sauce. Boil shallots, vinegar, pepper, beef stock, red wine and whiskey. Bring to boil and simmer until reduced to 1/2 cup. (Can make ahead)
• Remove steak from marinade. Grill to desired doneness and let rest.
• Serve with Jack Daniel's sauce, garnished with fresh rosemary sprigs (and Vidalia Onion Pie).

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VIDALIA ONION PIE

~Trust the recipe, you'll like it! Adapted from treasured 1992 issue of Bon Appetit.

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1 1/2 cups finely crushed Ritz crackers

6 Tbsp. room temperature unsalted butter

2 cups thinly sliced Vidalia onions

3/4 cup whole milk (or sour cream)

2 organic large eggs

1/4 tsp. coarse salt

1 cup grated sharp Cheddar or Colby

Hungarian sweet paprika

Chopped fresh parsley

• Preheat oven to 350-degrees. Mix cracker crumbs and 4 Tbsp. butter until blended. Press into 8-inch pie plate.
• Melt remaining butter and saute onions until tender and opaque. Plunk over crust.
• Whisk milk, eggs, salt & pepper. Pour over onions and sprinkle with cheese. Sprinkle with paprika and parsley.
• Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)

DERBY DAY / CINCO de MAYO ~ FIESTA SHRIMP COCKTAIL & MUSTARD BOURBON BEEF TENDERLOIN

FIESTA SHRIMP COCKTAIL

~ Jalapeno peppers give it a kick

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30 chilled cooked & deveined shrimp with tails

4 chopped and seeded plum tomatoes

1/2 coarsely chopped red onion

1 seeded jalapeno pepper

2 cloves garlic

1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice

1/4 tsp. cayenne pepper

1/4 tsp. freshly cracked pepper

pinch coarse salt

1 large diced ripe avocado

lime slices for garnish

Process tomato, onion, jalapeno pepper, garlic, cilantro, lime juice, cayenne, salt & cracked pepper in food processor; coarsely chop. Blend in avocado. Either spoon into 6 individual cocktail glasses or one large glass bowl. Arrange chilled shrimp around edge of glass. (six servings)

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MUSTARD BOURBON BEEF TENDERLOIN

~ perfect for Derby Day

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1/2 cup Dijon mustard

1/4 cup Bourbon

1/4 cup soy sauce

1/2 cup packed brown sugar

3 Tbsp. Worcestershire sauce

1 bunch minced green onions

3 cloves minced garlic

1 Tbsp. chopped fresh rosemary

freshly cracked pepper

1 (4 1/2 - 5 lb) trimmed beef tenderloin

or fillets for grilling

• Combine above ingredients, reserving 1/2 of chopped green onions for garnish. Sprinkle tenderloin with cracked pepper and marinate several hours or overnight, turning occasionally.
• Let set at room temperature. Remove from marinade and place in roasting pan. Bake at 500-degrees for 30-35 minutes or until thickest portion of tenderloin registers 145-degrees (medium rare) or grill fillets over hot coals until desired doneness. Loosely cover tenderloin and let stand 15 minutes before serving.
• Bring marinade to boil and simmer 5 minutes. Serve sauce over sliced tenderloin and sprinkle with additional chopped green onions.