Tag Archives: spinach

Beef Wellington

097Beef, vegetables, and spices wrapped in a flaky crust and baked.  Not too hard to make and a good use of a mid-range piece of meat.  I had about a 2 lb piece of London Broil (keeping with the British theme), some various veggies, and admittedly used a canister of store dough. Continue reading

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Alfredo Lasagna

I was going to call this a white lasagna but as you will see there are plenty of ingredients that are not white.  Alfredo sauce was involved and I called on a previous recipe (which we featured twice) of ours for that.  I won’t say that this was that difficult, but it did take a while which was well worth it because it was “one of the best things I made in a while.”  That was an actual quote from Eileen about this great dish and I think she was right!

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Pork Chops with Romesco Sauce

We had pork chops on our menu the other night and I wanted to do something new to me and more exciting than my ole standby, shake n bake (which is still awesome). We had the ingredients for Romesco sauce, which I saw some other bloggers make here and here. I encouraged Greg to make it for us and he did. We enjoyed it a lot. So much so we made salad dressing with the leftover sauce, adding some plain yogurt and a little water the very next night. This was also very delicious!

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Spinach Stuffed Tilapia

Tilapia is always cheap when on sale or not.  Accordingly, it is not the tastiest fish but is very versatile and can be doctored up pretty easily.  This was a sauteed spinach stuffing rolled in tilapia filets that were then sprinkled with parmesan and panko before a quick bake.

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Spinach and Feta Stuffed Sage Pork Chops

I felt a bit like I was in a cooking rut and wanted to switch it up somehow.  We hadn’t had pork in a while and I found an inspiration for spinach and feta stuffed pork chops rubbed with fresh sage.

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Filet Mignon Party!

 

Filet and some good friends

 

We had an absolute feast with some friends featuring grilled filet mignon with sauteed mushrooms and onions, spicy red pepper mac n cheese, rosemary and garlic mashed potatoes, and creamed spinach.  The Strip District struck again!  I had wanted to get a log of filet for quite some time because the price goes down as you buy a bigger cut, so we called on some friends to help us out.

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Moules Fromage Bleu

You know that show on the food network called The Best Thing I Ever Ate where famous chefs tell you where they had the best whatever the theme happens to be that day? Well, if I were ever asked what the best mussels dish I ever ate was it would hands down be the moules fromage bleu from Granville Moore’s in DC. In fact, these mussels beat Bobby Flay’s in his mussels throw down episode! Yeah, I love the food network 🙂

I have recreated them several times at home, and it’s actually quite simple. The ingredients are the same, but just not of the same quality as GM’s. (Sorry Giant, but you lack gourmet ingredients). But that’s how it goes sometimes and that’s OK! This dish still tastes amazing, particularly if you are a fan of bacon and blue cheese (an unbeatable combo in my book).

The ingredients:

From top left to bottom left: Blue cheese, mussels, lemon juice, shallots, spinach, and bacon. MIA- the white wine and oil.

Once you get cooking here, the process is very quick. However, first, it’s a good idea to put the mussels in a bowl and fill it with water. This allows any sand in the mussels to fall to the bottom of the bowl. Just remember to not drain them by pouring them out as this will just dump all the sand back onto them. I used a plastic strainer/spatula to remove the mussels from the bowl.

Next, it’s bacon cooking time! The recipe calls for cooking the bacon IN oil. I was very hesitant to do this, but I went with it. It forms the basis of the broth, but I find it very understandable if you wish to omit cooking your BACON in OIL.

Once the fat was rendered, I added the sliced shallots.

Doesn’t that look divine? And you can imagine how great it smelled. How can a dish go wrong from here?

[The next sequence of events is done rather quickly. My sous chef/photographer was feeling a little under the weather, so I was on my own. I tried my best to capture each step!]

At this point you want to add the mussels, wine and lemon juice and stir ’em up.

bacon shallots mussels

Once they are about half way open you want to add half of the blue cheese. You want the blue cheese to melt into the broth. I tried to move the mussels to one side of the pan to achieve this.

Just keep stirring and incorporating everything together.

Once they are fully open, you want to add the spinach.

That’s pretty much it. Once you spoon them into the bowls, top with the remaining blue cheese.

SO GOOD!

Recipe for Teddy Folkman’s Moules Fromage Bleu