This is the never fail meal for date night.
BEEF (hamburger) WELLINGTON RECIPE
Hamburger 1 pound, shaped into a rectangle, 2-3 inches thick
1 pkg. puff pastry sheets (or pie dough if going really frugal)
1 egg yolk, lightly beaten
1 recipe of duxelles (included)
Preheat oven to 425 degrees.
½ lb. chopped mushrooms
¼ c. chopped onion
2 Tbsp. butter
¼ tsp. marjoram
dash of black pepper
1 Tbsp. flour
2 Tbsp. beef broth
1 Tbsp. chopped parsley, or equal amount dried
1/3 c. finely chopped ham, cooked
Sauté the mushrooms and onion in the butter until the mushroom liquid evaporates. Stir in marjoram, pepper, flour, and broth. Cook, stirring constantly, until mixture thickens. Remove from heat, and stir in the parsley and the ham.
Put the pastry sheets together to form one long sheet. Spread the duxelles on the pastry, leaving a space along the edges (about ¼- ½ inch). Place the hamburger on the center of the pastry and fold the pastry up over the hamburger. Place seam side down in a shallow baking pan. Pinch the edges together slightly to prevent the duxelles from cooking out. Brush the pastry with the egg yolk mixed with a few drops of cold water. Cut slits into the top of the pastry. Bake (at 425 degrees again) for about 30 minutes.
1 1/2 cups vegetable oil
1 cup ketchup
3/4 cup sugar
1/2 cup vinegar
1 small onion, chopped
1 teaspoon lemon juice
1 teaspoon paprika
1/2 teaspoon salt
In a blender or food processor, blend all ingredients until smooth. Store in the refrigerator.
2 tablespoons butter
2 tablespoons olive oil
2 cups of stale bread cubes
salt and pepper to taste
Melt the butter in a skillet with the olive oil.
Add the cubes of bread and sauté, turning frequently with a spatula, until bread cubes are golden brown.
Season with salt and pepper to taste and stir well. Sprinkle with paprika if desired.
Remove from heat and spread croutons onto a plate lined with paper towels. Let cool.
Store in an airtight container. Reheat for a couple of minutes in a 350 degree oven to restore crispness.
2 cups milk
1 vanilla bean, halved lengthwise (more frugal vanilla)
5 large egg yolks
1/3 cup sugar
5 large egg whites
1/2 cup sugar
Preheat the oven to 200°. MAKE THE CRÈME ANGLAISE: In a heavy, medium saucepan, bring the milk to a boil; remove from the heat. Using a small knife, scrape the seeds from the vanilla bean into a medium stainless steel bowl. Whisk in the egg yolks and sugar, then slowly whisk in the hot milk. Pour the mixture back into the pan and cook over moderately low heat, whisking constantly, until starting to thicken, about 6 minutes; do not let it boil. Strain the sauce through a fine sieve set over another stainless steel bowl. Set the bowl in a slightly larger bowl of ice water. Whisk the sauce often until chilled, about 5 minutes. Cover and refrigerate.
MAKE THE MERINGUE: Line the bottom of an 8-inch square baking dish with parchment paper. In a large stainless steel bowl, beat the egg whites with 2 tablespoons of the sugar at high speed until they start to turn white and fluffy, about 2 minutes. Gradually add the remaining 6 tablespoons of sugar and beat until the whites hold firm peaks, about 1 minute. Spread the meringue in the prepared dish and bake for about 30 minutes, or until just set.
Pour the crème anglaise into shallow bowls. Cut the meringue into 4 squares. Using a spatula, transfer the squares to the bowls and serve.
The meringue can stand at room temperature, covered with plastic wrap, for 2 hours. The crème anglaise can be refrigerated for up to 3 days.