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Friday
Sep072012

Filet Mignon with Mushroom Wine Sauce

This is a super easy recipe that you can use to impress whoever you're cooking for. Other than the steaks and mushrooms, you will probably have everything else in your pantry. And start to finish it only takes about 25 minutes. I enjoyed making use of my new La Creuset cast iron pot that I got for my birthday. Isn't it purty? Made cooking the steaks on the stove really simple and evenly cooked. If you are using a cast-iron pot for this recipe, heat it up on medium for a few minutes with some olive oil, then keep on medium to cook the meat. The cast-iron holds and distributes heat well so if you put on high you'll overcook the outside.

I paired the main with an endive, goat cheese and walnut salad and some home made garlic bread. Rice or potatoes would be good for soaking up the wine sauce.

Adapted from Cooking Light

Ingredients

1/2 cup beef broth

1/4 cup water

2 teaspoons all-purpose flour

3/4 teaspoon Dijon mustard

1/2 teaspoon bottled minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

Olive Oil

2 Filet Mignon steaks

1-2 cups sliced mushrooms

1/2 cup sweet Marsala (I just added a teaspoon of sugar to regular Marsala)

Preparation

Heat a large cast-iron skillet over high heat.

Combine first 7 ingredients in a bowl.

Drizzle olive oil in pot and let heat up. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness (130-135 for medium rare). Remove steaks from pan. Add mushrooms to pan, and cook 5 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add Marsala, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook for a few minutes, stirring frequently. Stir in mushrooms. Spoon mushrooms and sauce over steaks and serve. Sauce will thicken to gravy as it sits.


Tuesday
Aug282012

Damn Good Coffee Cake

I recently got to spend a week with my grandma back in New Jersey for a family reunion. Every time we visit she always makes her renowned coffee cake for us to gobble up. The story behind this cake goes back years ago. My grandma had 6 children, the eldest of which was my Dad. My Uncle Paul is the second to last and one time he was home visiting from college where he was playing football, you can imagine his size. He had a friend with him who also wanted some good home cookin' from Mrs. Magistro. First bite he turned around and complimented her saying, "Mrs. Mag this is some damn good cake!" From then, it had been renamed.

So, if you ever want to impress some guests at brunch, make this cake. I recently brought it to a brunch get together and someone thought it was store-bought. I'm gonna assume that is a compliment these days :)

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Monday
Aug202012

Two Summer Salads - Panzanella & Grilled Peach, Prosciutto

Continuing on with the seasonal summer eats, I got invited to a BBQ this past weekend. I took that as the perfect opportunity to make something that would be fun to share on the blog. I decided to go with a classic panzanella because, in my opinion, you can never go wrong with bread, ripe tomatoes, and garlic. And since it was a BBQ I also wanted to try to recreate a salad I recently had at Aperto, an Italian restaurant here in the city. It involved grilled peaches, prosciutto, shaved Parmigiano and a gorgonzola vinaigrette. Need I go on, or do I have you salivating already?

My friend Jen came over Saturday morning to help me and we decided to check out the Alemany Farmer's Market. If you live in San Francisco I highly suggest checking it out. It was substantially less expensive than the Ferry Building, which since moving here 3 years ago, has admittedly been my favorite place to go on Saturday mornings... Nothing against the Ferry Building, perfect for grabbing coffee, breakfast, and taking in a little people watching, but if you are strictly going to shop, Alemany will have you covered and then some.

Jen and I knocked out our list in under 45 minutes, the highlights being: heirloom tomatoes (some really pretty orange and yellow striped ones), purple peppers (which are sadly not purple on the inside), freestone peaches (for only $2!), and an assortment of other goodies. And yes I am a total food dork.

So anyways onto the salads! Look how pretty those colors are.

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Thursday
Aug162012

Scrumptious Seasonal Peach Pie

With the stone fruit season in full swing I have been eating as many peaches, nectarines and plums as I can knowing that they won't be here for long! Peaches are far and away my favorite fruit so I have to savor them while they are good. Nothing like a ripe juicy peach that you have to eat over the sink to keep it from running down to your elbows.

Last week I got the urge to go to the farmer's market and bake a peach pie on Saturday. Great minds must think alike because I emailed my mom for her favorite recipe and she said she'd just eaten her first peach of the season that seemed worthy of a pie. I won't pretend this was the easiest thing to make, but just ask my roommates if it was worth it and they will nod in agreement. Once you take a bite you'll forget the time it took and just savor the buttery, crumbly, peachy goodness.  Best served warm with a scoop of vanilla bean ice cream on the side.

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Sunday
Nov132011

Winter Squash Soup

Last weekend we had our first rainy Sunday, reminding us that Autumn has fallen on San Francisco. That plus changing the clocks gave me the urge to bake and make some soup and stay in. I made pumpkin bread on Saturday afternoon, but this post is dedicated to the Winter Squash Soup Kara and I concocted for Sunday dinner. It did just the trick and warmed us from the inside out!

I pulled out my new iPhone 4S to take the pics! 

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