cooking class: pan seared filet of beef and truffle potato puree

Welcome to my cooking class part three. For this installment I chose to pair the Pan Seared Filet of Beef with the Truffle Potato Puree- known to laymen as steak and mashed potatoes. Both recipes are delicious, but I would put my flexitarian money on the steak, if forced to choose between the two. See recipes below.

Pan Seared Filet of Beef, Roasted Garlic Compound Butter
(2 servings)

Ingredients:
- 2 8oz Center Cut Filets
- S+P to taste
- 2 tbs. Olive Oil
- 4oz (1 stick) Salted Butter, room temperature
- 5 cloves Roasted Garlic
- 1 tbs. chopped Parsley

Procedure:
1. Place butter, roasted garlic, and parsley in a mixer fitted with a paddle attachment. Beat until well combined. Remove and roll butter in plastic wrap into a tube shape (like a cigar). Transfer compound butter into freezer to set up and chill for at least 20 minutes.

2. Preheat oven to 400*. Coat fillets in olive oil, season with S+P to taste. Set aside.

3. Heat dry skillet to med/high heat. Sear both sides of each filet until well browned (1-2 min). Move to oven and continue to cook until desired "doneness."

4. Remove beef from oven and let rest for 5 min. Serve with one slice of compound butter on top.

Truffle Potato Puree with Mascarpone
(2 servings)

Ingredients:
- 2 large Yukon Gold Potatoes
- S+P to taste
- 1 tbs. butter
- 2-4 tbs. Heavy Cream
- 1-2 tsp. truffle oil (white or black)
- 2 oz Mascarpone Cheese


Procedure:
1. Peel potatoes, large dice and boil in salted water until tender. Drain all water and return to pot potatoes were boiled in. Add butter, 2 tbs. heavy cream and Mascarpone cheese.

2. Mash with a hand masher until desired consistency. At this time, feel free to add more heavy cream, (teaspoon by teaspoon) for smoother potatoes. Add S+P to taste. Finally add truffle oil to taste. Serve immediately.

cooking class: Haricot Vert and Prosciutto Carpaccio Salad

This installment of the cooking class features two of the side dishes we prepared. The first is Haricot Vert (the French name for green beans) with toasted almonds. The second dish is a Prosciutto Carpaccio and Arugula salad. Both take just minutes!

Haricot Vert
(2 servings)

Ingredients:
- 8oz Haricot Vert (French green beans), trimmed
- 1 tbs. salted butter
- S+P to taste
- 2 tbs. blanched slivered Almonds

Procedure:
1. Place almonds in saute pan and heat until almonds are toasted (once they begin to change color to light brown remove them from saute pan and set aside- they will continue to cook while cooling).

2. Boil water. Add beans to water and boil for 1 min. Transfer to ice bath immediately to cool beans. Remove beans from ice bath and dry off.

3. Melt butter in saute pan. Add beans and S+P and saute until heated. Toss in almonds Serve immediately.
Prosciutto Carpaccio and Arugala Salad
(2 servings)

Ingredients:
- 8 slices thin Proscuitto
- 1 cup Arugala, cleaned and dried
- 1 oz Maytag Blue Cheese
- 2 tbs. Extra Virgin Olive Oil
- 2 tsp. Basalmic Syrup
- S+P to taste

Procedure:
1. Place 8 prosciutto slices flat on two plates covering the enitre base of plate.

2. Arrange Arugula in center of late in a high mound shape. Top with crumbled Maytag Blue Cheese. Season entire late with salt and fresh ground pepper to taste. Finally drizzle entire plate with extra virgin olive oil and balsamic syrup. Serve immediately.

cooking class: wild mushrooms in cream on toasted brioche

Of all the recipes from the Valentines Day cooking class, this appetizer was my favorite dish of the night- and it is also the first one that I will make again! It is so tasty and is a perfect appetizer for a dinner party. The final product looks complicated but really it couldn't be easier. See below for the recipe and ingredient list.
Ingredients:
-1/2 cup heavy cream
-2 tbs butter
-1/2 pound fresh wild mushrooms, trimmed, washed well, and patted dry cut to uniform size
-1 1/2 tsp all-purpose flour
-freshly ground white pepper and salt to taste (regular s+p would be fine)
-3 thing slices brioche or challah bread, crusts discarded, each slice cut into 4 triangles and toasted (this was the original recipe, but I would substitute with baguette slices or any other thin, toasted bread)
-few sprigs of fresh Tarragon
-2 tbs fresh Parmesan shavings
Procedure:
1- Heat cream in small saucepan until hot.

2- Heat butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute mushrooms, stirring frequently, until golden, 6-8 min. Sprinkle in flour and cook, stirring, 1 min. Stir in hot cream and reduce heat to low. Gently simmer, stirring once, until mushrooms are tender, 10-15 min. Season with salt and pepper.

3- Arrange 6 toasts on each plate and spoon mushrooms and sauce on top. Garnish with fresh tarragon and Parmesan shavings. Serve immediately.