Lost recipe! - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Lost recipe! (/showthread.php?tid=26557) |
Lost recipe! - Deanna - 12-18-2006 It may have been in the last issue of the magazine, a beef dish with a mushroom wine sauce. I left the magazine somewhere while on vacation and have not been able to locate another copy. Can someone give me the recipe? Re: Lost recipe! - TwilightKitten - 12-18-2006 Welcome to the forum! I hope this is the one you are looking for. Slow-Roasted Top Loin (Cuisine at home, December 2006, Issue 60, p. 19) Makes: One 6-lb. Roast Total Time: About 4 Hours Rating: Intermediate Combine: 3 T. ground dried rosemary 3 T. soy sauce 2 T. freshly ground black pepper 1 T. granulated garlic 1 t. red pepper flakes 1/2 t. kosher salt 1 egg white Trim and Rub with: 1 boneless beef top loin roast, from the rib end (7 lb.) 3 T. olive oil Prepared rosemary paste Preheat oven to 450° with the rack on the bottom. Line a baking sheet with foil; place a cooling rack on the baking sheet and coat with nonstick spray. Combine the first 7 ingredients in a bowl, mixing to form a paste. Trim the meat, then pat dry with paper towels. Transfer roast to the rack on the baking sheet; coat beef with oil. Rub the paste onto the top and sides, then roast 15 minutes. Decrease oven temperature to 250° and slow-roast the beef until a thermometer reads 135° (medium-rare) when inserted into the center, 2–21/2 hours. Remove roast from oven and let rest for 30 minutes before carving into thin slices. Nutrition Information (Per 6 oz. serving): 252 calories 36% calories from fat 10g total fat 1g carb. 236mg sodium 0g fiber 37g protein Re: Lost recipe! - TwilightKitten - 12-18-2006 Mushroom Gravy (Cuisine at home, December 2006, Issue 60, p. 22) Makes: 3 Cups Total Time: 25 Mnutes Rating: Easy Saute and Remove; Add: 1/4 cup olive oil, divided 1 lb. trumpet royale mushrooms, halved lengthwise 1 lb. button mushrooms 1/2 cup onion, diced 2 T. garlic, thinly sliced 1 T. tomato paste 1 T. unsalted butter Stir in; Deglaze with: 2 T. all-purpose flour 1/3 cup dry red wine 1 1/2 cups beef broth 2 t. soy sauce 1 t. Worcestershire sauce Salt and pepper to taste Saute trumpet mushrooms in 2 T. oil in a large saute pan over medium-high heat until golden. Remove from pan, add another 2 T. oil, and saute button mushrooms. Add onion, next 3 ingredients, and sauteed trumpets; cook 3 minutes. Stir in flour until mushrooms are coated. Deglaze with wine and cook until evaporated. Add broth, soy sauce, and Worcestershire; simmer until thickened, 3–4 minutes. Season with salt and pepper. Nutrition Information (Per 1/4 cup): 88 calories 61% calories from fat 6g total fat 6g carb. 41mg sodium 1g fiber 3g protein |