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12-17-2007, 09:17 AM
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#1
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Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
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Beef Wellington dinner w/ Pictures
made beef wellington last night, my first attempt and i was pretty pleased with the results... i must say though, it was certainly a challenge to keep that sucker from being a water logged mess... anyhow, here is how it turned out, i was going for a brittish isles/irish/english typed theme.
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12-17-2007, 10:18 AM
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#2
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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That looks like a delicious meal, jj. How did the shrooms taste?
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We get by with a little help from our friends
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12-17-2007, 10:20 AM
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#3
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Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
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Quote:
Originally Posted by Constance
That looks like a delicious meal, jj. How did the shrooms taste?
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thanks....
Mushrooms came out great, although i love anything with barley involved so im a bit biased  ... but yeah they were pretty good. I was happy with the way everything came out, After reading alot of recipies i was scared my wellington would be a sloppy gooey mess, but it worked out well.
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12-17-2007, 10:49 AM
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#4
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Head Chef
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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Terrific!! I haven't tackled the Wellington yet.. hmm.... maybe after the holidays for a little treat for myself..
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12-17-2007, 11:08 AM
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#5
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Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
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Quote:
Originally Posted by Jeff G.
Terrific!! I haven't tackled the Wellington yet.. hmm.... maybe after the holidays for a little treat for myself..
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if you haven't tried it i would definetly recommend giving it a whirl, especially if you are a meat and potatoes guy like myself. It has become an instant favorite for me.
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12-17-2007, 12:41 PM
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#6
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 12,296
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All I can say is; WOW! You have raised the bar a bit. Now I'm just going to have to make Beef Wellington as one of my "Challenge" dinners.
Seeeeeeya; Goodweed of the North
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“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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12-17-2007, 12:45 PM
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#7
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Senior Cook
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
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Your wellington is cooked perfectly! I always overcook mine waiting for the pastry to brown. I haven't had potato soup in a long time, I'll have put it on the list to make next week.
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Finally reached my goal weight- 120 lbs- & never going back!
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12-17-2007, 12:49 PM
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#8
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Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
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Great pictures, JJ! Is the mushroom recipe from this site?
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Practice safe lunch. Use a condiment.
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12-17-2007, 01:18 PM
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#9
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Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
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Wow, your selections and presentations look wonderful! Excellent job, jersey!
Lee
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12-17-2007, 02:19 PM
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#10
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Head Chef
Join Date: Sep 2004
Location: New York
Posts: 1,460
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Wow, did you do this for a special occasion? I don't think I've ever fixed a 4 course meal like that before, usually I just do a salad, entree and vegetable. The beef looks perfectly cooked to me. I'll have to give this a try at some time.
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Go Sooners
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12-17-2007, 02:36 PM
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#11
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,919
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Nice, nice, very nice. Next time just give me the meat. Forget everything else.
__________________
You are what you eat.
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12-17-2007, 04:17 PM
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#12
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Head Chef
Join Date: Jun 2007
Posts: 1,783
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Joisey, good to see you back. Very Nice! The potato Leek Soup is right up my alley. Gotta make some Vichyssoise soon.  The dessert looks fab. Can you share your recipe? TIA.
Thought I'd share a link for another wellington - not that you need to change a thing, but if you want to try something a little different. Always make me drool. (Thinking out loud, I may try this with chicken.)
Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling - Fine Cooking
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12-17-2007, 06:13 PM
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#13
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Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
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Quote:
Originally Posted by Loprraine
Great pictures, JJ! Is the mushroom recipe from this site?
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no i got it from a binder with a bunch of hand written recipies i've composed from friends and family, so i'm not sure who to credit it from, i can post it if you'd like...
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12-17-2007, 06:21 PM
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#15
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Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
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Quote:
Originally Posted by QSis
Wow, your selections and presentations look wonderful! Excellent job, jersey!
Lee
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thanks, i put alot of thought into the presentation... its one of the things i enjoy most about cooking.
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12-17-2007, 06:26 PM
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#16
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Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
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Quote:
Originally Posted by *amy*
Joisey, good to see you back. Very Nice! The potato Leek Soup is right up my alley. Gotta make some Vichyssoise soon.  The dessert looks fab. Can you share your recipe? TIA.
Thought I'd share a link for another wellington - not that you need to change a thing, but if you want to try something a little different. Always make me drool. (Thinking out loud, I may try this with chicken.)
Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling - Fine Cooking
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thanks amy... yeah with the hollidays and stuff i havent been on the internet much. As far as the dessert i will post up a recipe later on for you once i dig it up again...
that recipe looks good, i was actually thinking of trying some individually sized chicken ones myself, as i had it at a pub recently and it was really good. it had a camembert cheese filling.
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12-17-2007, 06:30 PM
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#17
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Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
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Quote:
Originally Posted by Flourgirl
Your wellington is cooked perfectly! I always overcook mine waiting for the pastry to brown. I haven't had potato soup in a long time, I'll have put it on the list to make next week.
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thanks... i posted the recipe here:
http://www.discusscooking.com/forums...ipe-41110.html
it has tips on cooking the meat/pastry evenly. you definetly want to sear the meat in a pan first, and bake at a pretty high temprature... if the pastry is golden brown before the meat is done you can cover it with aluminum foil and the pastry will pretty much stay at that color
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12-17-2007, 07:15 PM
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#18
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Assistant Cook
Join Date: Sep 2007
Posts: 49
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WOW!!!!! I love food porn!. GREAT JOB
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12-17-2007, 07:37 PM
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#19
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Senior Cook
Join Date: Nov 2007
Location: New Zealand
Posts: 161
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12-17-2007, 08:03 PM
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#20
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Executive Chef
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
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Quote:
Originally Posted by jerseyjay14
thanks!!! I make special 4 course meals every Wednesday for my girlfriend.
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You keep doing this and you're gonna end up married!!!
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