Meet Cristen Conger. She gets down to the business of being a woman and all the Stuff Mom Never Told You about bodies, boys and the female brain. Fun and insightful, it’s worth a click!
Meet Cristen Conger. She gets down to the business of being a woman and all the Stuff Mom Never Told You about bodies, boys and the female brain. Fun and insightful, it’s worth a click!
This turned out delicious! Light but creamy and flavorful. I served this with just garlic bread but you could also serve as a first course for a more elaborate meal.
Broccoli Soup
1 tablespoon Olive Oil
4 Green Onions
1/4 cup chopped Parsley
1 tablespoon prepared Lemongrass paste ( I like this brand)
4 cups Chicken or Vegetable Stock
4 small or 2 large heads Fresh Broccoli
Salt & Pepper
1/2 cup Heavy Cream
1/4 cup Creme Fraiche
Heat a large stock pot over medium and add the olive oil. Chop the green onion and add to the pot. Cook until soft but not browned.
Add the parsley, lemongrass paste, stock and salt and pepper (to taste). Chop the broccoli into small chunks so they fit into the pot easier. Bring everything to a boil then reduce to a simmer. Cover the pot and simmer for 15 minutes or until the broccoli is tender.
Very carefully ladle the broccoli and broth into a blender.
You need to work in batches. Hot liquids expand in the blender so you only want to fill the blender half full at a time.
Blend until well pureed.
Return the soup to the pot and reduce for 10 or so minutes on medium high heat.
Add the cream and creme fraiche and stir to combine.
To serve dollop a spoon on creme fraiche and snip over fresh herbs.
A classic look for spring, featuring the beloved boots!
From Wikipedia: “Chateaubriand, is a recipe of a particular cut from the tenderloin (fillet), which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand and Sir Russell Retallick, the authors and diplomats who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years.”
When I get a whole beef tenderloin for special occasions I usually carve it into steaks or a roast and I’m always left with that small “tail” end and that weird little lump that sticks out up at the “head” of the roast. There is no way I’m wasting even a scrap of a whole tenderloin! What I do is I tie them together and stash them in the freezer, so when I want a treat for two I can simply defrost and either grill or roast.
Chateaubriand
1 Chateaubriand beef tenderloin roast
Salt & Pepper
1 tablespoon Olive Oil
To Grill:
Heat the grill to high (about 600 degrees)
Set the meat out for at least 30 minutes until it’s up to room temp.
Sprinkle the meat with a good amount of salt and pepper. Drizzle over the olive oil.
Place on the grill and cover with the lid for 5 minutes. Turn it over to the other side and continue to grill (covered) for another 5 minutes. Or until it reaches 130 degrees in the center of the meat when checked with a digital thermometer.
To Roast:
Preheat oven to 425 degrees.
Follow the meat preparation in the instruction above, then heat an oven proof saute pan over medium high heat. Add the tenderloin and brown on all sides. Place the meat into the oven and roast for 10 minutes or until it reaches 130 degrees in the center when checked with a digital thermometer.
Allow the meat to rest for at least 5 minutes before cutting away the butchers string and slicing.
Serve with Horseradish Sauce.
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A bird does not sing because it has an answer.
It sings because it has a song. ~Chinese Proverb
Basil-Lime Refresher
1 3/4 oz or 50ml Gin
Juice of one Lime
3 teaspoons Sugar
4 Basil leaves
dash Angostura Bitters
In a cocktail shaker of ice add:
Gin, lime juice, sugar and basil leaves.
Shake until very cold.
Strain into a rocks glass full of fresh ice and garnished with a basil leaf, then add the bitters.
You want a big bowl of something comforting, but it’s too much to handle on a Tuesday with homework waiting and the kids howling for their dinner. Definitely time to whip out your lazy day repertoire.
2 tablespoons Olive Oil
1 package Sweet Italian Sausage (I like Johnsonville)
1 32 oz. can of Crushed Tomatoes
1 1/2 cup of Water
1 tablespoon of Italian Seasoning
Salt & Pepper
1 package Dried Spaghetti
With a knife slit the sausage casing open and remove the sausage. Discard the casing.
Roll the sausage into small balls (about the size of a cherry tomato).
Heat a large sauce pan over medium high heat and add the olive oil. Place the meatballs into the pan and brown for about 10 minutes.
Add the crushed tomatoes and water to the pan and stir gently. Add the Italian seasoning and salt and pepper.
Turn the heat to a simmer and allow to cook uncovered for 15-20 minutes.
Cook the pasta in a big pot of salted boiling water for about 12 minutes. Drain and serve in bowls with the meatballs and sauce spooned over the top.
Kathleen Rear 