Cooking Resources

jerseyjay14 · 12-17-2007, 09:17 AM

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.

Appetizer - Barley Stuffed Mushrooms w/ Wild Rice

Soup Course - Potato & Leek Soup

Meat course - Beef Wellington

Beer - Killian's Irish Red

Dessert Course - Bailey's Chocolate Moose Torte

One of my favorite dessert's to make... quick and easy and always goes over well. Some thick mint chocolate moose, a cookie crust (made from stelladorro vanilla fingers) and a spoon of hot mint chocolate on the side.

Constance · 12-17-2007, 10:18 AM

That looks like a delicious meal, jj. How did the shrooms taste?

jerseyjay14 · 12-17-2007, 10:20 AM

Quote:

Originally Posted by Constance

That looks like a delicious meal, jj. How did the shrooms taste?

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.

Jeff G. · 12-17-2007, 10:49 AM

Terrific!! I haven't tackled the Wellington yet.. hmm.... maybe after the holidays for a little treat for myself..

jerseyjay14 · 12-17-2007, 11:08 AM

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..

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.

Chief Longwind Of The North · 12-17-2007, 12:41 PM

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

Flourgirl · 12-17-2007, 12:45 PM

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.

Loprraine · 12-17-2007, 12:49 PM

Great pictures, JJ! Is the mushroom recipe from this site?

QSis · 12-17-2007, 01:18 PM

Wow, your selections and presentations look wonderful! Excellent job, jersey!

Lee

abjcooking · 12-17-2007, 02:19 PM

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.

CharlieD · 12-17-2007, 02:36 PM

Nice, nice, very nice. Next time just give me the meat. Forget everything else.

*amy* · 12-17-2007, 04:17 PM

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

jerseyjay14 · 12-17-2007, 06:13 PM

Quote:

Originally Posted by Loprraine

Great pictures, JJ! Is the mushroom recipe from this site?

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...

jerseyjay14 · 12-17-2007, 06:18 PM

Quote:

Originally Posted by abjcooking

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.

thanks!!! I make special 4 course meals every Wednesday for my girlfriend... I'm a big fan of 4 course meals, I feel like it allows you to serve a nice combination of flavors in smaller portions and you feel full but not stuffed once it all gone. with the holidays and my birthday things have been busy so this week I made it on Sunday instead of Wednesday ... here are a few others ive posted since i joined the site:

- http://www.discusscooking.com/forums...how-39629.html

- http://www.discusscooking.com/forums...tos-39128.html

- http://www.discusscooking.com/forums...4-a-39364.html

- http://www.discusscooking.com/forums...7-a-39110.html

- http://www.discusscooking.com/forums...tml#post522468

They all have photos and some have recipies.

jerseyjay14 · 12-17-2007, 06:21 PM

Quote:

Originally Posted by QSis

Wow, your selections and presentations look wonderful! Excellent job, jersey!

Lee

thanks, i put alot of thought into the presentation... its one of the things i enjoy most about cooking.

jerseyjay14 · 12-17-2007, 06:26 PM

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

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.

jerseyjay14 · 12-17-2007, 06:30 PM

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.

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