Boeuf en Croute (via Cooking Channel TV)

2 hr 25 min

Prep:

20 min

|

Inactive Prep:

1 hr

|

Cook:

1 hr 5 min

Level:

Intermediate

Yield:

6 servings

INGREDIENTS

• 1 1/3 pounds beef tenderloin
• Kosher salt and freshly ground black pepper
• 3 tablespoons butter
• Olive oil, for drizzling
• 2 shallots, minced
• 1 pound mushrooms, very finely chopped
• 1 sprig fresh thyme, leaves picked

• 1 bay leaf
• 1/2 cup Madeira
• 2 tablespoons creme fraiche
• Handful chopped fresh parsley leaves
• 2 (1 pound) packages puff pastry or frozen puff pastry, thawed
• 1 egg
• 1 teaspoon water

DIRECTIONS

Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a saute pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate. 

In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley. 

Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the filletfrom the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake. 

Preheat the oven to 425 degrees F. 

Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.

© Recipe courtesy Laura Calder

Source: http://www.cookingchanneltv.com/recipes/laura-calder/boeuf-en-croute.print.html

Valentine's Day Dinner: Roasted Chicken (via Cooking Channel TV)

Recipe from: http://www.cookingchanneltv.com/recipes/kelsey-nixon/roasted-chicken-with-lemon-garlic-and-thyme.print.html

Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/roasted-chicken-with-lemon-garlic-and-thyme.print.html 

TOTAL TIME:
1 hr 45 min

Prep:
15 min

Inactive Prep:
15 min

Cook:
1 hr 15 min



YIELD:
6 servings

LEVEL:
Easy


ingredients
1 (6-pound) roasting chicken
4 tablespoons unsalted butter, softened
3 tablespoons minced fresh thyme, plus 1 handful for stuffing
4 cloves garlic, chopped
2 teaspoons fresh lemon zest
Salt and freshly ground black pepper
1 lemon, quartered
1 onion, coarsely chopped
3 celery stalks
3 carrots, unpeeled cut into thirds
1 onion cut into quarters
1 cup low-sodium chicken broth
2 teaspoons all-purpose flour
Roasted Chicken Variations, recipes follow

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Directions
Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.

Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.

Roasted Chicken Variations:

Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.

Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

Filet Mignon Goat Cheese and Pancetta (via Cooking Channel TV)

Recipe courtesy Bobby Deen

Total Time:
40 min
Prep:
10 min

Inactive Prep:
10 min

Cook:
20 min
Level:
Yield:
4 servings

Ingredients
2 ounces fresh goat cheese, softened
2 tablespoons chopped sundried tomatoes
5 large fresh basil leaves, chopped
1 pound beef tenderloin/filet mignon roast, cut into four 4-ounce steaks
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
One 1/4-inch-thick slice pancetta (2 ounces), diced
1 small shallot, finely chopped
1/2 cup red wine, preferably Cabernet Sauvignon


Directions

Mix together the goat cheese, sundried tomatoes and basil in a small bowl. Sprinkle the steaks with the salt and pepper and set aside.

Heat a large skillet over medium heat. Add the pancetta and cook until crispy, and then remove with a slotted spoon and set aside. Place the steaks into the hot pan with the pancetta drippings and cook until desired doneness, 3 to 4 minutes per side. Remove the steaks and let rest.

To make the pan sauce, return the pancetta to the skillet with the shallots and increase the heat to medium high. Deglaze the pan with the red wine and scrape up any brown bits from the bottom of the pan. Reduce the heat and let the sauce simmer until slightly reduced.

Serve the steaks topped with the goat cheese mixture and pan sauce.

Nutrition Info (Per Serving):
Calories: 390
Total Fat: 29 grams

© Recipe courtesy Bobby Deen


Printed on February 6, 2013 from http://www.cookingchanneltv.com/recipes/bobby-deen/filet-mignon-goat-cheese-and-pancetta.print.html

De-Pudged Pigs in a Blanket (via Cooking Channel TV)

Source: http://www.cookingchanneltv.com/recipes/lisa-lillien/de-pudged-pigs-in-a-blanket.html 

Total Time: 
 40 min 
Prep:
 25 min 

Cook:
 15 min 

Yield:
8 servings

Ingredients
8 fat-free or nearly fat-free franks (about 40 to 45 calories each)
1 package refrigerated reduced-fat crescent dough
Flour, for dusting
Mustard, as dip, optional


Directions

 Preheat the oven to 375 degrees F. 

Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface. 

One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet. 

Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking. 

Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes. 

Serve with mustard for dipping, if using. Enjoy! 

PER SERVING (4 pigs in a blanket): 134 calories, 5g fat, 652mg sodium, 16g carbs, 0g fiber, 3g sugars, 8g protein 

© 2010 Hungry Girl. All Rights Reserved.


Printed on January 30, 2013 from http://www.cookingchanneltv.com/recipes/lisa-lillien/de-pudged-pigs-in-a-blanket.print.html

Chicken Saltimbocca (via Cooking Channel)

Recipe courtesy Giada De Laurentiis

Total Time:

35 min

Prep:

15 min

|

Inactive Prep:

--

|

Cook:

20 min

Level:

Intermediate

Yield:

6 servings

INGREDIENTS

• 6 (3-ounce) chicken cutlets, pounded to evenly flatten
• Salt and freshly ground black pepper
• 6 paper-thin slices prosciutto
• 1 (10-ounce) box frozen chopped spinach, thawed
• 3 tablespoons olive oil

• 1/4 cup grated Parmesan
• 1 (14-ounce) can low-salt chicken broth
• 2 tablespoons fresh lemon juice

DIRECTIONS

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. 

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. 

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. 

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately. 

Per Serving: Calories: 227; Fat: 11g (Saturated Fat: 2g); Protein: 27g; Carbohydrates: 4g; Sugar: 1g; Fiber 0g; Cholesterol: 63mg; Sodium: 700mg

© 2013 Cooking Channel, LLC, All Rights Reserved.

Printed on January 23, 2013 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_460646_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Lasagne Alla Bolognese (via Cooking Channel TV)

Recipe courtesy Gabriele Corcos and Debi Mazar

Total Time:

3 hr 45 min

Prep:

3 hr 0 min

|

Inactive Prep:

--

|

Cook:

45 min

Level:

Easy

Yield:

8 servings

INGREDIENTS

• Butter, for the pan
• 1/2 batch Bolognese Sauce, recipe follows
• 1 1/2 (9-ounce) boxes no-boil lasagne noodles
• Besciamella, recipe follows

• 3/4 cup grated Parmesan, plus more for serving
• Extra-virgin olive oil, for serving

• Bolognese Sauce:
• 5 tablespoons olive oil
• 1 red onion, medium chop
• 3 carrots, medium chop
• 3 celery stalks, medium chop
• 5 ounces pancetta, cut into small cubes
• 1/2 teaspoon crushed red pepper flakes
• 2 handfuls fresh flat-leaf parsley, leaves picked and chopped

• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 cup red wine
• 3 (28-ounce) cans pelati tomatoes*
• Kosher salt and freshly ground black pepper
• 1 cup whole milk

• Besciamella:
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 1/2 cups whole milk

• Pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper

NOTES

Because you are working with pasta that does not require boiling, you have to make sure that there are no pieces of lasagne sticking out of the sauce because they won't cook. 

When you decide to tap into your reserve of frozen lasagne, keep in mind you need to thaw the frozen lasagne overnight before reheating. 

Pelati tomatoes are whole canned tomatoes. 

If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of

Printable Area

Page 2 of 2

Lasagne Alla Bolognese (cont.)

NOTES

all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.

DIRECTIONS

Preheat the oven to 375 degrees F. 

Butter the lasagne pan well and add a very thin layer of meat sauce. 

Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce. 

When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan. 

Bake for about 30 minutes. 

Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes. 

Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.

DIRECTIONS

Bolognese Sauce: 
Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. 

Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan. 

Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

DIRECTIONS

Besciamella: 
Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste. 

Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

© 2012 Cooking Channel, LLC, All Rights Reserved.

Printed on January 16, 2013 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_514651_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Recipe courtesy Giada De Laurentiis

Total Time:

20 min

Prep:

10 min

|

Inactive Prep:

--

|

Cook:

10 min

Level:

Easy

Yield:

4 servings

INGREDIENTS

• 1/2 pound whole-wheat spaghetti pasta
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• 4 (4-ounce) pieces salmon

• 1/4 cup chopped fresh basil leaves
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine. 

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan. 

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately. 

Per serving: Total Fat: 17.5 grams; Saturated Fat: 2.5 grams; Protein: 34 grams; Total carbohydrates: 46 grams; Sugar: 3 grams; Fiber: 8 grams; Cholesterol: 66 milligrams; Sodium: 573 milligrams

Source: http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_470391_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html