Giada's Beef Tenderloin

                                                                                                                               

Cooking spray

2 t cumin seeds

2 t coriander seeds

3 T garlic, minced

1/4 t kosher salt

1 t freshly ground black pepper

2 T Olive oil

3 1/2 – 4 lb. beef tenderloin trimmed

For the mayonnaise

1 c mayonnaise

1/4 c mascarpone, at room temperature

1/3 c finely chopped fresh basil

1 T curry powder

1 t paprika

Kosher salt and freshly ground black pepper.  Place a rack in the center of the oven and preheat oven to 450 degrees F. Spray a heavy baking sheet with cooking spray and set aside. Grind cumin and coriander seeds in a spice grinder, or place in a zip top bag and crush with a rolling pin or the bottom of a saucepan. Heat a small skillet over medium; add the spices and cook for a few seconds, then scrape into a small bowl. Sprinkle garlic with salt. Holding a chef’s knife, at a 45 degree angle, scrape garlic and salt together to form a paste. Add paste, pepper, and oil to the bowl with the spices; stir until smooth. Place meat on prepared baking sheet and rub with spice mixture. Cook for 35-40 minutes or until a meat thermometer in the thickest part of the beef registers 125 degrees F. Loosely cover meat with foil and let rest for 20 minutes. Meanwhile make the mayonnaise. Whisk first 5 ingredients in a small bowl until smooth. Season with salt and pepper to taste. Cut meat into 1/4 inch thick slices and arrange on a platter. Spoon mayo into a bowl and serve with meat.

Quick Yeast Rolls

                                                                                                

3 1/4 cups bread flour

2 t plus ¼ t instant yeast( I used SAF instant yeast)

1 1/4 cups milk

1/4- 1/2 cup sugar

use half of each to make the 1/4 c shortening and butter mixture

1 egg

1 teaspoon salt

Preheat oven to 400 degrees

In a large bowl, add 1 1/4 cup flour & yeast. Mix with whisk until combined.  In a saucepan, over medium heat, add milk, sugar, butter and shortening.  Stir constantly until shortening and butter has melted. Do not boil.  Using an instant read cooking thermometer, heat to 120-130 degrees. Pour milk mixture into flour mixture. Add in the egg.

Beat on low speed for 1 minute and then on high speed for three minutes. (This is important for a fluffy texture.)

Next, add in the salt and the rest of the flour (2 cups). Use a wooden spoon to mix in the flour until a soft ball of dough forms. Grease a bowl with vegetable oil and place the ball of dough into it. Cover with a dish towel for 20 minutes.

Spread a thin layer of melted butter in the bottom of a 9 X 13 pan.

Make small rolls, pat out to a 3 inch circle. Fold each side over and turn seam side down.

Place it into the pan. Brush tops with melted butter. Bake 10-14 minutes or until golden. Serve with honey butter.

To make honey butter, soften butter and add honey. I used a 1/2 stick of butter and 2T of clover honey. Just cover and refrigerate after use.

Buttermilk Pan Rolls

                                                                                                      

This is my first attempt at making yeast rolls. I made them for lunch and they were very good, all gone by dinner time.

1 c buttermilk
1/4 c water
1/4 c olive oil
3 c bread flour
1t salt
2 T sugar
1/2 t baking soda
2 and 1/4 t instant yeast

With a hand held mixer, take 1 c flour, the sugar , the salt, the baking soda and the yeast and mix. Combine the water , oil and the buttermilk and heat to 120 -130 degrees. Combine the dry mixture and the liquids mixture on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in remaining flour to make a soft dough. Knead on a floured surface until smooth, about 2 minutes. Press dough evenly into a greased 9 inch square pan. Cut rolls but not all the way through, into 12 same size pieces. Cover with a dish towel and let rise in a warm place free from drafts until indentation remains after touching. Bake in a preheated 400 degrees oven for 15 to 20 minutes until golden brown.

Giada's Grilled Corn Dish

                                                                                                                                   

6 ears corn, husks and silks removed

3 tablespoons unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

1 tablespoon flour

3/4 cup heavy cream

1/3 cup whole milk

1/4 cup grated Parmesan

2 tablespoons chopped fresh flat-leaf parsley

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.

In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

Giada's Sausage Manicotti

                                                                                                                      

Fonduta sauce:

3/4 cup milk

1/2 cup heavy cream

6 ounces (about 3 cups) grated Pecorino Romano

1/4 cup chopped fresh basil leaves

2 tablespoons olive oil, plus extra for drizzling

1 pound sweet Italian sausage, casings removed

1 large or 2 small shallots, finely chopped

2 cloves garlic, minced

1/4 teaspoon kosher salt, plus 1/2 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1/4 cup white wine, such as Pinot Grigio

3/4 cup (4 ounces) frozen petite peas, thawed

1/2 cup whole milk ricotta

12 manicotti shells

1 (26-ounce) jar marinara sauce

2 cups (8 ounces) shredded mozzarella

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.

For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.

Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.