Joe Pastry (Free subscription) | 08/10/2009
Reader Chana writes in with a special request/conundrum: I recently made my first batch of puff pastry (following Nick Malgieri's recipe/technique); it did come out okay, but mostly it was a wonderful learning experience. So now I have several half-pound blocks of puff pastry in the freezer. My overwhelming desire is to ignore them -- what I really want to do is make another batch of puff pastry. But...
cookreceipts (Free subscription) | 07/13/2009
Ingredients: 2 1/2 pounds beef tenderloin 2 tablespoons butter, softened 2 tablespoons butter 1 onion, chopped 1/2 cup sliced fresh mushrooms 2 ounces liver pate 2 tablespoons butter, softened salt and pepper to taste 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 ounce) can beef broth 2 tablespoons red wine Preheat oven to 425 degrees F (220 degrees C). (...)
News & Events | Go dine.co.uk (Free subscription) | 07/10/2009
As a new feature on Go dine we are bringing you classic recipes with simple instructions to enjoy food that is of restaurant quality. Today is the turn of an absolute classic - the Beef Wellington… Ingredients for beef Wellington: - 450 grams of Beef fillet - 450 grams of Flat mushrooms - 5 slices Parma ham - English mustard [...]
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