Due to scheduling conflicts, we had our family Xmas dinner on Saturday. I had never had Beef Wellington, so I decided to make it for our family dinner. It was real good! Here are some photos, The recipes I looked at said to bake the wellington on a foil covered baking pan, so I did, the bottom of the wellington got wet from the meat juices, so next year, I'll bake it on a raised grill over the pan, to catch any juices.
Also make sure the slits are open. Looks like they were not allowing for a moisture buildup within the pastry. You also want to be sure your mushroom layer is very dry to start. I've made 100's of these way back when working at a country club.
We are making a big pot o split pea soup with a bigh nonking ham bone. Gonna a be yummy I bet-cha.....
Our newest concoction. I call em Betty Lu's... The shot with the fresh Parmesan on top was outa focus, so you'll have to imagine. I prepared and ate these, mind you, after consuming a traditional plate of my wife's spaghetti!
Julia Child would agree. Squeeze your mushrooms dry in an impeccably clean towel. Purple ones work best.
Went to my favorite resteraunt tonight, my Kitchen, when my wife called me. Glazed Ham, seasoned baby red potatoes, green beans and Pineapple casserole. The dark carmilized tips on the Pineapple casserole are the best. YUM YUM YUM
I knew it would have been bad news for me if I went in there before I left....... glad I didnt. I'd have slipped on my drool going down the steps to leave.