Text 9871, 89 rader
Skriven 2008-07-01 08:47:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Omelettes
=================
-=> NANCY BACKUS wrote to DAVE SACERDOTE <=-

 -=> Quoting DAVE SACERDOTE to NANCY BACKUS on 06-28-08 21:01 <=-

 NB> I can accept your dislike of eggs and cheese together... but I'd not go
 NB> that way myself... what would an omelet be without the cheese...?  :)

 DS> Not all omelets are cheese omelets!  [g]

 NB> Yes, yes... I know...  ;)   Yours won't have a bit of cheese in them...
 NB> mine, however, no matter what else goes in them, will always have at
 NB> least a bit of cheese in them...  :)

One of my favourite omelettes is a three egger with chunky cooked apples as a
filling. Yuuuuuuum! Cheese would detract from the apples - unlike cheddar
cheese on a slab of apple pie.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Petite Filet W/Gorgonzola & Porcini Mushroom Sauce
 Categories: Beef, Cheese, Mushrooms, Sauces
      Yield: 1 servings
 
MMMMM---------------------------FILET--------------------------------
      6 oz Petite filet of beef
        pn Salt
        pn Fresh ground black pepper
      3 tb Olive oil

MMMMM----------------GORGONZOLA AND PORCINI MUSHR---------------------
      3 tb Olive oil
    1/4 lb (about 1 cup) dried porcini
           - mushrooms; soaked,
           - strained
      1    Shallot; sliced (about 2 tb)
      1 ts Chopped fresh thyme leaves
    1/4 c  Dry white wine
    1/4 ts Salt
    1/4 ts Fresh ground black pepper
      3 oz (about 3 tb) Gorgonzola
    1/2 c  Mayonnaise
      1 ts Dijon mustard
 
  For the beef:
  
  Preheat the oven to 350 degrees F.
  
  Sprinkle both sides of the beef with salt and pepper. Heat the olive
  oil in an oven-safe medium skillet over high heat. When the oil is
  hot, carefully place the filet in the pan. Cook until browned on both
  sides, about 3 to 4 minutes a side. Transfer the steak to the oven
  and bake until a meat thermometer reads 130 degrees F. for
  medium-rare, about 5 to 6 minutes. Remove the beef from the oven and
  let rest for 5 minutes.
  
  For the sauce:
  
  Heat the olive oil in a medium skillet over medium heat. Add the
  mushrooms and the shallots and cook until golden brown and tender,
  about 5 minutes. Add the thyme, white wine, salt, and pepper and
  continue to cook until all of the liquid has evaporated, about 5 more
  minutes.
  
  Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food
  processor and combine until smooth. Transfer the Gorgonzola mixture to
  the skillet with mushrooms and shallots. Gently stir the cheese
  mixture into the mushroom mixture.
  
  Slice the beef and serve topped with a dollop of the cheese sauce.
  Reserve leftover sauce for another use.
  
  Recipe courtesy Giada De Laurentiis
   
  Prep Time: 15 minutes
  Cook Time: 20 minutes
  Yield: 1 serving
  
  Episode#: EI0818
  Copyright © 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 07 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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