Filet Mignon with a Red Wine & Blueberry Pan Sauce

Feb 11, 2024

This elegant recipe features perfectly seared tenderloin steaks served with a flavourful red wine and blueberry pan sauce. A perfect dish for an intimate dinner for two.

Makes: 2 servings

INGREDIENTS

• Two (6-ounce) beef tenderloin steaks
• 3 teaspoons chopped fresh rosemary, plus 1 sprig
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 teaspoon finely chopped fresh thyme
• 1/2 cup Pinot Noir wine
• 2/3 cup low-sodium beef stock
• 1/2 cup fresh blueberries
• 2 tablespoons unsalted butter

DIRECTIONS

1. Pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary, kosher salt, and cracked black pepper.
2. Heat a cast-iron skillet over high heat. Add the oil to the skillet and, once it starts to smoke, add a teaspoon of butter. Add the tenderloin steaks and a rosemary sprig. Sear the outer edge of the steaks then cook in the butter/oil for approximately 4 minutes on each side (or until a meat thermometer reaches 125°F – the temperature will rise more during resting). Use a spoon to continually ladle the butter over the steaks while cooking. Remove the steaks and rosemary sprig to a plate and loosely tent with foil. Rest for about 5 minutes.
3. While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet, and cook until soft, about 2 minutes. Add the wine, turn the heat back up, and deglaze the pan by scraping any browned bits that are stuck to the bottom of the skillet. Cook until the wine is reduced by half, about 3 minutes. Stir in the beef broth and blueberries. Using a wooden spoon, mash some of the berries into the sauce (leave some whole). Continue simmering until the sauce is reduced and coats the back of a spoon. Remove from the heat and whisk in the rest of the butter. Taste and adjust salt and pepper, if needed.
4. Serve over a bed of smooth and creamy mashed potatoes. Ladle the pan sauce around the steak and potatoes.

Lobster Newburg Vol-au-Vent

Feb 11, 2024

This easy Lobster Newburg recipe is prepared with lobster mixed with a creamy sauce, ladled over light and buttery puff pastry shells – an elegant entrée for any special occasion.

Makes: 4 servings

INGREDIENTS

• 8 puff pastry vol-au-vent pastry shells
• 4 tablespoons flour
• 1 tablespoons paprika
• 1/2 teaspoon curry powder
• 1/8 teaspoon grated nutmeg
• pinch of cayenne
• 7 tablespoons unsalted butter
• 1 shallot, minced
• 2 cups cream
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 1/4 cup sherry
• 1/3 cup peas, cooked
• 2 lobster tails, shelled and chopped into bite-size pieces
• 1/2 bunch of chives, chopped

DIRECTIONS

1. Combine the flour, paprika, curry powder, nutmeg, cayenne, and salt to taste, in a small bowl and set aside. Melt 4 tablespoons of butter in a large saucepan over low heat. Add the minced shallot, and cook for 3 minutes, or until it begins to brown and soften. Add the flour mixture and stir well until well mixed with the butter. Add the sherry and brandy and whisk until smooth.
2. Meanwhile, in a small saucepan, bring the cream and tomato paste to a low simmer over medium heat, do not let it come to a boil. Gradually add the cream mixture to the flour, whisking constantly until it is creamy and thick. Add peas, and remove from the heat, cover, and set aside.
3. Bake pastry shells according to manufacturer’s instructions and set aside.
4. In a sauté pan, over medium heat, melt the remaining 3 tablespoons of butter. Add the lobster and 1 tablespoon of chopped chives. Cook until the lobster is cooked through, then add the Newburg sauce to cover, and simmer for 2 minutes.
5. Serve the Lobster Newburg over the vol-au-vent pastry shells and garnish with chopped chives.

NOTE: 1. You can you fresh or frozen lobster for this recipe. 2. If the sauce is too thick, add some more cream and adjust the seasonings to taste.

Southwest Shredded Chicken Skillet with Rice & Black Beans

Feb 5, 2024

Serve this delicious Southwest Shredded Chicken dish in taco shells or bowls or as a dip with tortilla chips.

Prep time: 5 mins  •  Cook time: 20 mins •  Makes: 4 servings

INGREDIENTS

• 1 cup uncooked long-grain white rice
• 1 cup salsa
• 1.5-2 cups precooked rotisserie chicken, shredded
• 1 15-ounce can black beans, drained
• 1 Tbsp chili powder
• 1 3/4 cups chicken broth
• 1 cup shredded cheese
• 2-3 green onions, sliced

DIRECTIONS

1. In a large skillet, combine the rice, salsa, chicken, black beans, chili powder, and chicken broth. Stir until everything is evenly combined.
2. Cover, cook on high heat, and let come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes.
3. After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted.
4. Sprinkle the green onions over the melted cheese and serve hot.

Winter Salad with a Creamy Vinaigrette

Jan 17, 2024

Dig into this flavourful winter salad! This simple salad boasts crisp apples, walnuts, mixed greens, red onion, and creamy feta or blue cheese with a creamy vinaigrette dressing.

INGREDIENTS

FOR THE SALAD:

• 3/4 cup raw walnut halves
• 2 small apples or 1 large apple, cored and thinly sliced
• 4 ounces mixed greens (about 4 tightly packed cups)
• 1 red onion, thinly sliced
• 1/3 cup dried cranberries, optional
• 3 ounces crumbled gorgonzola or feta cheese (about a 1/2 cup)

FOR THE DRESSING

• 1/2 cup balsamic vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup extra virgin olive oil

DIRECTIONS

1. To the bowl of a food processor add balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Process until smooth.
2. With the processor on, slowly add the oil in a thin stream, until the liquid thickens & lightens a bit, becoming an emulsion. Set aside.
3. Arrange mixed green on a large plate. Add sliced onions and sliced apple, walnuts, and cranberries. Sprinkle on the crumbled cheese.
4. Drizzle on the creamy balsamic vinaigrette, to taste. Enjoy!

White Bean & Tortellini Soup

Jan 17, 2024

This White Bean & Tortellini Soup is hearty and appetizing. Plus, it’s quick and easy to make so you can have dinner on the table in 40 minutes!

PREP TIME: 10 mins  •  COOK TIME: 30 mins •  MAKES: 6 servings

INGREDIENTS

2 tablespoons olive oil
4 ounces pancetta, chopped
3 large shallots, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 15-ounce can cannellini beans, drained and rinsed
4 cups chopped kale
6 cups chicken or vegetable broth
1 9-ounce package cheese tortellini
¼ teaspoon freshly ground black pepper
Grated Parmesan cheese, optional

DIRECTIONS

1. Heat the olive oil over medium-high heat in a soup or stock pot. Add the pancetta, shallots, carrot, and garlic. Cook, stirring occasionally, until the pancetta is crisp, about 5 minutes.
2. Add the cannellini beans, kale, and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini; cook for 5-8 minutes, or until the tortellini is just tender. Season with pepper. Top with grated Parmesan cheese, if desired, and serve.