By NEMS Daily Journal
Barley Risotto with Wild Mushrooms, Roast Tenderloin of Beef and Red Wine Reduction
Roast Tenderloin of Beef
1/2 teaspoon extra virgin olive oil
4 (4–ounce) beef tenderloin fillets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh mixed herbs
2 cups steamed fresh vegetables, such as asparagus
Red Wine Reduction
2 cups red wine or balsamic vinegar
2 tablespoons corn syrup
with Wild Mushrooms
1 1/2 cups organic barley, divided
1/4 teaspoon extra virgin olive oil
1/2 cup chopped yellow onion
1 teaspoon minced fresh garlic
3 cups seasonal assorted mushrooms (shiitake, oyster, portabello and chanterelles, etc.)
1 bay leaf
6 to 7 cups vegetable stock, heated
1 teaspoon chopped fresh thyme
2 teaspoons chopped fresh oregano
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon shredded Parmesan Reggiano (optional)
Preheat the oven to 400 degrees.
For the beef, heat an ovenproof medium sauté pan over medium high heat. Add the olive oil to lightly coat the bottom of the pan. Season each fillet mignon with the salt, pepper and mixed herbs. Add the fillets to the pan and sear on one side for 2 minutes. Place the pan in hot oven to complete the cooking, for about 8 minutes for medium-rare. (Makes 4 servings.)
For the red wine reduction, heat a small saucepan over medium heat and add the wine and corn syrup. Bring to a boil over medium-high heat. Boil until reduced to a syrup consistency, about 10 minutes. (Makes 1/2 cup.)
For the risotto, place 1 cup barley in a dry medium sauté pan and toast barley over a medium heat. Shake or stir the barley while toasting it. This will take 3 to 5 minutes or until the barley is golden brown and has a roasted nut smell. Remove the barley from the pan to stop the cooking process and set aside.
Heat a medium saucepot over high heat and add the olive oil to just coat the bottom of the pan. Add the onions and garlic. Cook until the onions have just softened about 2 minutes. Add the mushrooms and cook for an additional minute. Stir in the toasted barley, the regular barley and the bay leaf. Stir in 1/2 cup of the hot vegetable stock and reduce the heat to a simmer.
Keep the remaining vegetable stock hot while preparing the risotto. Add 1/2 cup of vegetable stock at a time to barley mixture. Stir continuously until the barley has absorbed all the liquid. Repeat process cooking barley slowly until tender, about 20 to 30 minutes. Stir in the thyme, oregano, salt, pepper and optional cheese to season. Remove bay leaf. (Makes 11 servings.)
To serve, measure 1/2 cup of the risotto into a coffee cup, mold or ring for each plate. Arrange the risotto into the center of the plates. Remove the each fillet from the oven and slice to make 4 slices. Artfully arrange 1/2 cup of cooked vegetables of your choice on to plate. Lean the beef slices against the risotto. Drizzle 1 tablespoon of the red wine reduction over the beef, risotto and vegetables and serve.
Per serving: Calories 390; Protein 30g; Total Fat 11g; Saturated Fat 3.5g; Carbohydrates 34g; Dietary Fiber 8g; Cholesterol 70mg; Sodium 450mg
2 cups graham cracker crumbs
1/4 cup applesauce
1 1/2 cups reduced-fat cream cheese
3 cups fat-free cottage cheese, puréed in food processor until smooth
2 cups evaporated raw cane sugar
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lime zest
1/4 cup key lime juice
1 cup orange juice
2 packages of unflavored gelatin powder (2 tablespoons)
1/4 cup raw cane sugar
1 teaspoon lime zest
1 teaspoon lemon zest
1/2 cup key lime juice
1/4 cup lemon juice
1/2 cup unsweetened orange juice
1 package unflavored gelatin powder (1 tablespoon)
For the cheesecake: In a mixing bowl combine the graham cracker crumbs and apple sauce and press into a 10-inch springform pan.
Place the cream cheese in a mixing bowl and using an electric mixer, mix until smooth. Add the cottage cheese, sugar, orange zest, lemon zest, lime zest and lime juice and beat until combined, about 3 minutes, This mixture should be light and fluffy.
Heat orange juice and gelatin in a small saucepan over medium heat until gelatin dissolves. Add softened gelatin to cream cheese and mix well.
Pour the cream cheese mixture in the prepared crust. Smooth out the top and refrigerate for 2 hour for the gelatin to set up.
Prepare the glaze about 30 minutes before you’re ready to use it; this way, the liquid will be cool enough to pour on the cheesecake without melting it.
For the glaze: Combine all ingredients in a small saucepan and heat over medium heat, stirring constantly, until the gelatin has dissolved. Remove from heat. Cool for about 30 minutes at room temperature. Remove cheesecake from refrigerator and slowly pour the glaze over the cheesecake. Chill again until glaze is set, at least 4 hours.
Makes 16 servings
Per Serving: Calories 210; Protein 10g; Total Fat 6g; Saturated Fat 2.5g; Carbohydrates 28g; Dietary Fiber less than 1 gram; Cholesterol 15mg; Sodium 350mg.
Herbed Chicken Swords
1 1/2 pounds boneless, skinless chicken breast halves
8 (12-inch) wooden skewers, soaked in water
Spritzer bottle of olive oil
2 tablespoons chopped fresh mix of basil, parsley, oregano and chives
Remove any fat from chicken breasts and cut into 1 1/2-inch wide strips. Lightly spray the skewers with olive oil. Weave 3 ounces of chicken onto each skewer.
Mist chicken with olive oil and sprinkle with fresh herbs.
Cook on preheated griddle pan light sprayed with olive oil or counter top grill for about 5 minutes or until chicken is cooked through.