Summertime Treat!

This recipe was in the Washington Post and it is a winner!  I had some corn left over from a previous dinner and used that.  So good!!

Corn Gazpacho

Ingredients

Servings: 4 (makes about 6 cups)

4 cups (2 pints/20 ounces) yellow or orange cherry tomatoes, divided

2 mini cucumbers, divided

2 tablespoons chopped fresh basil leaves, divided

2 garlic cloves

1 yellow bell pepper, stemmed, seeded and cut into large chunks

1 jalapeño pepper, stemmed and seeded

4 cups fresh corn kernels (from 5 to 6 ears), divided (I used cooked corn)

1 cup ice cubes (I used about 1/4 cup chicken broth instead)

1/4 cup extra-virgin olive oil, plus more for serving

3 tablespoons sherry vinegar, plus more as need (I used about 4 T.)

1 teaspoon fine salt, plus more as needed

Water, as needed

Directions

Time Total: 20 mins

1. Step 1

   Halve 1 cup of the tomatoes and thinly slice 1 of the cucumbers. Transfer to a small bowl and reserve for garnish.

2. Step 2

   Cut the remaining cucumber into chunks and transfer to a blender. Add 1 tablespoon of the basil, the remaining 3 cups of tomatoes, the garlic, bell pepper, jalapeño, 3 cups of the corn, the ice, oil, vinegar and salt. Blend until smooth. If the soup is too thick, add water as needed to reach the desired consistency. Taste, and add more vinegar and salt, as needed.

3. Step 3

   If not planning to serve right away, cover and refrigerate until ready to serve.

4. Step 4

   Just before serving, stir the remaining 1 cup of corn and the remaining 1 tablespoon of basil into the reserved tomatoes and cucumbers.

5. Step 5

   Divide the soup among bowls. Top each with about 1/2 cup of the garnish, drizzle with olive oil and serve cold.

Substitutions

Fresh, raw corn >> frozen corn or leftover cooked corn.
Yellow bell pepper >> orange bell pepper.
To make it spicier >> leave the seeds in the jalapeño.
To make it less or not at all spicy >> use half the jalapeño, or omit it.
Basil >> mint.
Sherry vinegar >> red wine vinegar.

 

Vegetarian Mushroom Wellington

 My dear friend, Phyllis Wise, sent me this recipe that she got from the New York Times.  Yummm!😋  Can't wait to try it!!

Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. You can assemble and refrigerate the dish up to 1 day before baking it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.

 

Ingredients

Yield:8 servings

For the Mushroom Filling

• 4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
• ½ cup plus 5 tablespoons olive oil
• Kosher salt and black pepper
• 2 pounds mixed mushrooms, such as shiitake, oyster and cremini
• Ice, for cooling
• 4 shallots, finely chopped (about 1 packed cup)
• 6 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh rosemary
• ⅓ cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fresh thyme leaves
• 1 cup finely chopped toasted walnuts (about 4 ounces)

For the Onions

• 3 tablespoons unsalted butter
• 2 small yellow onions, cut into ¼-inch rounds
• ¾ teaspoon light or dark brown sugar
• 1¼ teaspoons kosher salt
• ¾ teaspoon black pepper
• 1 cup apple cider or apple juice
• 1 tablespoon good-quality aged balsamic vinegar (optional)

For Assembling

• All-purpose flour, for dusting
• 1(14-ounce) package puff pastry
• 1 large egg, beaten

For the Port Reduction (optional)

• 2 tablespoons olive oil
• 1 large shallot, minced
• 2 garlic cloves, minced
• 2 teaspoons whole black peppercorns
• 1½ cups good-quality port
• 1½ cups vegetable stock
• 3 fresh thyme sprigs
• 3 tablespoons unsalted butter
• Kosher salt and black pepper

 

Preparation

Step 1

Wipe the portobello mushrooms clean using moist paper towels. Remove the stems, then slice off the excess rim that curls over the gills, creating a flat surface so the mushrooms can sear. Reserve the stems and scraps for use in Step 2. Brush the caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 5 minutes, then flip and cook another 5 minutes. Transfer to a wire rack, gill-side down, to cool.

Step 2

Prepare the mushroom filling: Separate and reserve any mushroom stems. (If using shiitake mushrooms, save their woody stems for another use.) Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse into small, ¼- to ½-inch pieces; transfer to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems (including the reserved portobello mushroom stems and trimmings) into ¼-inch pieces; add them to the bowl.

Step 3

Prepare an ice bath in a large bowl. (If preparing the mushrooms in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm ¼ cup olive oil over medium-high. Add half the mushrooms, shallots, garlic and rosemary, and season with salt and pepper. Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl. Repeat with the remaining ¼ cup oil and the remaining mushrooms, shallots, garlic and rosemary. Return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 4 minutes. Transfer the mixture back to the medium bowl and stir in the walnuts. Set the bowl over the ice bath to cool, stirring occasionally, at least 20 minutes.

Step 4

Prepare the onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sugar, salt and pepper, and cook, stirring occasionally, 5 minutes. Add the cider and cook, stirring occasionally, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then let cool.

Step 5

Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. Transfer the parchment paper and puff pastry to a large sheet pan. Rotate as needed so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a 4-by-10-inch strip in the center of the puff pastry, leaving a 1½-inch border at the ends. Arrange the caramelized onions in a 3-inch-wide strip on top. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large, square off edges.) Spoon the remaining mushroom mixture on top, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top, shaping it like a freeform meatloaf.

Step 6

Lift one side of the puff pastry over the filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer to seal. Brush the insides of the short ends of the puff pastry and press to seal, tucking both sides underneath. Trim any parchment paper that extends beyond the sheet pan. (You can refrigerate the pastry for up to 1 day at this point.)

Step 7

Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry.) You can also slice small decorative vents (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry. Bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.

Step 8

While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, 3 minutes. Add the port, stock and thyme; cook over medium-high until the sauce is glossy, 25 to 30 minutes. Strain the sauce; you should have about ½ cup. When ready to serve, reheat over medium, whisk in the butter, and season with salt and pepper.

Step 9

To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.

 

 

 

15 years and still cooking!

I started this blog 15 years ago and have posted over 290 recipes.  Some years I just posted one or two recipes and one year (when I had knee surgery) I didn't post at all.  I have posted many recipes sent to me by family and friends.  I would be happy to post more recipes from friends.  Please send them to me!😋  

Here is a recipe I got online and it is definitely a "keeper!"

Chicken Piccata Orzo 

Prep time 10 minutes

Cook time 30 minutes

Serves 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 1 large lemon
• 3 cloves garlic
• 1/2 small bunch fresh parsley, plus more as needed
• 1/4 cup panko breadcrumbs
• 2 tablespoons capers, drained if brined or rinsed if salt-packed
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 1/2 cups dried orzo pasta (about 10 ounces)
• 1/4 cup dry white wine
• 2 1/4 cups low-sodium chicken broth
• 3 packed cups baby spinach (about 3 ounces)

Instructions

1. Pat 1 pound boneless, skinless chicken thighs dry with paper towels, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Finely grate the zest of 1 large lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and finely chop until you have 1/4 cup.

2. Place 1 tablespoon of the parsley, 1/3 of the garlic, 1/4 cup panko breadcrumbs, and 1 tablespoon of the capers in a small bowl and stir to combine.

3. Melt 1 tablespoon unsalted butter in a Dutch oven or large high-sided skillet over medium-high heat. Add the breadcrumb mixture and cook, stirring frequently, until the garlic is fragrant and the breadcrumbs are golden brown, about 2 minutes. Return to the bowl.

4. Add 1 tablespoon olive oil to the skillet and heat until shimmering. Add the chicken and cook until browned and almost cooked through, 5 to 7 minutes per side. Transfer with tongs to a clean cutting board.

5. Reduce the heat to medium-low. Add the remaining garlic and 1 1/2 cups dried orzo to the skillet. Cook until the orzo is toasted and the garlic is fragrant, about 2 minutes. Add 1/4 cup dry white wine and cook, stirring continuously and scraping the browned bits from the bottom of the skillet, until almost completely evaporated, about 1 minute. Add the lemon zest, remaining 1 tablespoon capers, and 2 1/4 cups low-sodium chicken broth, and stir to combine. Bring to a rapid simmer.

6. Cover and cook, stirring occasionally to avoid sticking, until the orzo is al dente and the liquid is absorbed, about 10 minutes or according to the orzo package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.) Meanwhile, cut the chicken into 1-inch pieces.

7. When the orzo is ready, add the chicken and any accumulated juices,  remaining 3 tablespoons parsley, 3 packed cups baby spinach, and 1 tablespoon of the lemon juice. Cook uncovered, stirring occasionally,  until the spinach is wilted and the chicken is cooked through, about 2 minutes. Taste and season with more lemon juice, kosher salt, and black pepper as needed. Garnish with the breadcrumb mixture.

   Refrigerate leftovers in an airtight container for up to 4 days.

The BEST Tuna Noodle Casserole

 

When Rich and I were a young married couple with kids, we didn't have a lot of money for fancy meals.  One of my standard dinners was tuna noodle casserole.  You know... the one with Campbell's cream of mushroom soup.  I haven't made that recipe for probably 30 years, but recently I came across this recipe from Bon Appetit and it is definitely better than my old version.  I think it will now be a regular at our dinner table!

Ingredients

½ cup (1 stick) plus 1 Tbsp. unsalted butter, divided

12 oz. dried curly egg noodles

Kosher salt

1 large onion, finely chopped

1 medium leek, white and pale green parts only, finely chopped

10 oz. mushrooms (such as crimini, shiitake, and/or button mushrooms), chopped

¼ cup white wine

Freshly ground black pepper

1 Tbsp. Worcestershire sauce

2 tsp. finely chopped thyme

¼ cup (31 g) all-purpose flour

2½ cups homemade chicken stock or low-sodium chicken broth

1 cup heavy cream

6 oz. white cheddar, grated

2 tsp. hot sauce (preferably Tabasco)

2 6-oz. jars oil-packed tuna, drained, broken into small pieces

2 cups potato chips

1 lemon

½ cup dill, coarsely chopped

2 Tbsp. finely chopped chives

Preparation

Step 1

Preheat oven to 400°. Grease a 13x9" baking dish with 1 Tbsp. unsalted butter.

Step 2

Cook 12 oz. dried curly egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta; let cool.

Step 3

Melt 4 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 large onion, finely chopped, and 1 medium leek, white and pale green parts only, finely chopped; cook, stirring, until soft but not brown, 8–10 minutes. Increase heat to medium-high and add 10 oz. mushrooms (such as crimini, shiitake, and/or button mushrooms), chopped. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4–6 minutes. Add ¼ cup white wine and reduce until skillet is almost dry, about 2 minutes; season with kosher salt and freshly ground black pepper. Stir in 1 Tbsp. Worcestershire sauce and 2 tsp. finely chopped thyme.

Step 4

Melt remaining 4 Tbsp. unsalted butter in a medium pot over medium-low heat. Whisk in ¼ cup (31 g) all-purpose flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add 2½ cups homemade chicken stock or low-sodium chicken broth and bring to a boil. Reduce heat to medium and add 1 cup heavy cream, 6 oz. white cheddar, grated, and 2 tsp. hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.

Step 5

Gently fold mushroom mixture, cream mixture, cooked noodles, and two 6-oz. jars oil-packed tuna, drained, broken into small pieces, in a large bowl; taste and adjust seasonings if needed.

Step 6

Transfer tuna mixture to prepared baking dish. Press 2 cups potato chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15–20 minutes. Zest one quarter of 1 lemon over casserole. Let sit 5 minutes, then top with ½ cup dill, coarsely chopped, and 2 Tbsp. finely chopped chives.

Sweet treat for the holidays...

   It’s  been a while since I’ve posted any recipes (nearly 2 years!), but life does sometimes get in the way of good intentions!

   Here is a recipe from a book that I just recently bought.  It’s The Cookie Bible by Rose Levy Beranbaum and it’s her mother’s recipe, for Coconut Snowball Kisses.  With the holidays upon us, it is a sweet treat to serve to family and friends.

 

Coconut Snowball Kisses

 

This recipe calls for using fresh coconut , cracking the coconut, shredding the coconut, and baking it.  I used packaged shredded sweetened coconut.  Soooo much easier!!

 

Ingredients

 

·      3 ½ cups sweetened shredded coconut

·      2 T.  cornstarch

·      1 t. lemon juice

·      1 t. pure vanilla extract

·      1/16 t. sea salt

·      ¾ cup  (+ 2 T. sweetened condensed milk if needed)

 

Put the coconut in a large bowl.  In a small bowl, add the cornstarch, lemon juice, vanilla, and ¾ cup condensed milk.  Mix well.  Pour over the coconut and mix until well blended.  The mixture should be moist and hold together.  If necessary, add some or all of the remaining 2 T. condensed milk.

 

Scoop scant tablespoon mounds onto a cookie sheet lined with parchment paper.  Bake for 15-20 minutes at 350 degrees.  Watch carefully so the tops don’t get too brown.

 

Cool on the cookie sheet and then transfer to a wire rack to cool more.  Store in an airtight container in the refrigerator.  Can be frozen as well.

 

Enjoy!😋

 

Venturing Out Again...

As we go into our 3^rd year of the Covid pandemic 😩… we are vaccinated and boosted and do get together with friends occasionally.  We recently enjoyed a delightful evening with our friends, Charlie and Marcia Russell.  Below is the recipe for the wonderful salmon dish that Charlie prepared.  My contribution to the dinner was the apple fennel slaw recipe that follows. 

 

Salmon Spinach and Feta Roast

★★★★★

Fish, Light/Low Fat

Prep Time: 15 mins Cook Time: 30 mins Difficulty: Easy Servings: 4-6 Source: My Collection

INGREDIENTS

1 whole salmon fillet, skinless

10 ounces frozen spinach thawed or 1 lb fresh spinach steamed and squeezed dry 

Garlic cloves, minced, to taste

8 ounces feta cheese, block not crumbled, cut in ¼ inch thick slices

Olive oil

Salt and pepper

Lemon wedges

Dill sprigs, for garnish

 

DIRECTIONS

Preheat oven to 400 (375 if convection oven).

Combine spinach and garlic in microwave safe bowl and cook till garlic is softened, 1 to 2 minutes on high. Set aside to cool.

Cut salmon fillet in half crosswise. Turn one half of salmon skin-side up and cover with spinach garlic mixture. 

Top spinach with the sliced feta. 

Top with the other half of salmon, turning so the thickness of the roast is nearly even and skin side down. 

Using butcher's or cotton string, tie roast at 1-inch intervals to hold tightly together. 

Place on foil lined rimmed baking sheet and brush with olive oil. Sprinkle with salt and pepper. 

Cook roast for 20-30 minutes or till cooked through to desired doneness. 

Remove from oven, cover with foil and let rest for 5 minutes. Remove strings, slice and serve. 

Garnish with fresh dill and lemon wedges. Serve with a pilaf.

NOTES

A full filet will taper toward the tail end and may be thinner near the head. In this case, cut the filet in 3 pieces cutting off the tail end where the taper begins and the remaining piece in half. Place the tail end on top of the thinner area near the head. This will equalize the thickness of the roast and avoid over or under cooking any part of the roast. Then proceed with building the roast. 

If you want more browning to the roast, reduce cook time by 5 minutes and broil 4-5 inches from heat for the final 5 minutes. 

I reversed engineered this recipe from a roast I bought at a grocery fish counter. This isn't exactly the same but it's close. I added garlic to give it a bit more flavor. You may have another herb you'd like to add to the spinach mix to complicate the flavor even more. 

The cook times are approximate so keep an eye on it. If you don’t want to buy an entire fillet, you can buy cut fillets and make individual servings. You can try this with other thick fillet fish. 

 

*******

Here is the salad I contributed to the dinner with Charlie and Marcia…

Apple-Fennel Coleslaw

Ingredients

• 1 small green cabbage (about 1 pound), shredded (about 5 cups)
• 1 small fennel bulb, thinly shaved (about 1 cup), reserve the fronds for garnish
• 1 small red onion, thinly sliced (about ¾ cup) (I used green onions instead.)
• 1 tart-crisp apple, such as Granny Smith or Honeycrisp, peeled, cored and julienned
• About ½ cup chopped celery
• 1 teaspoon kosher salt, plus more to taste
• ¼ cup apple cider vinegar
• ¼ cup neutral oil, such as grapeseed or canola
• Juice of 1 lime (about 2 tablespoons)
• 2 teaspoons honey, or more to taste
• 1 teaspoon celery seed
• ½  teaspoon freshly cracked black pepper
• ½  cup loosely packed chopped fresh cilantro, mint, basil or a fresh tender herb of your choosing (Note:  this is optional.)

 

Directions

In a large bowl, combine the cabbage, fennel, onion and apple. Season with the salt and toss to combine. (The cabbage may need more salt, so taste as you go.)

In a small bowl or jar, whisk together the vinegar, oil, lime juice, honey, celery seed and pepper. Taste, and sweeten with more honey, if desired, and season with a small pinch of salt. Slowly pour the vinaigrette over the slaw ingredients, using just enough to lightly coat all the cabbage. (You may have some leftover.) Toss the slaw to evenly distribute the vinaigrette, then fold in the cilantro. (See the note below about the dressing.)

Sprinkle with reserved fennel fronds, if desired.

The slaw can be served right away, but is best after about 15 minutes of rest. The cabbage and onions will absorb the flavor of the dressing the longer the slaw sits.

Note:  Instead of the dressing in the recipe above, I used the following dressing recipe…

 

Apple Cider Vinegar Salad Dressing

Ingredients 

·       ⅓ cup extra virgin olive oil

·       ¼ cup apple cider vinegar

·       1 tbsp. Dijon mustard

·       1 tbsp. honey

·       1 garlic clove, minced optional

·       ½ tsp. salt

·       ½ tsp. pepper

Instructions 

Just place all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined (or whisk all the ingredients in a bowl).

A Cooking Challenge...

I recently had the honor of working with a friend to prepare and serve a wedding celebration dinner for some friends of ours.  My job was to make the Beef Wellington.  I was a little intimidated since I had never made Beef Wellington before, but I hoped I could rise to the challenge. I used a recipe from “Cook’s Illustrated” and combined it with a recipe from “Delish.com” and then made some of my own adjustments.  You could make this in one day, but it is so much better to split it up into 3 days… and a lot easier on the nerves! 

 

Here is what I came up with…

 

Beef Wellington

 

Ingredients

 

1 (3 lb.) center-cut beef tenderloin, trimmed and tied

Kosher salt

Freshly ground black pepper

Olive oil, for greasing

2 T. Dijon mustard

1 1/2  -  2 lbs. mixed mushrooms, roughly chopped 

6-8 shallots, roughly chopped

4 garlic cloves, peeled

2 t. minced fresh thyme

1T. Madeira

8 T. unsalted butter

12-24 thin slices prosciutto (depending on the length of the tenderloin)

Flour, for dusting

14 oz. frozen puff pastry, thawed

1 large egg, beaten

Flaky salt, for sprinkling

 

Directions

 

Day 1

·      Using kitchen twine, tie tenderloin in 4 places (or have your butcher tie up the tenderloin). Season generously with salt.  Wrap in plastic wrap and refrigerate overnight.

·      Make duxelles: In a food processor, pulse mushrooms, shallots, and garlic until finely chopped. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 30-45 minutes. Add the Madeira and stir for about 2 minutes.  Remove from the heat and add the thyme and stir well.  Season with salt and pepper, then let cool.  Store in airtight container overnight.

Day 2

·      Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.

·      Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. (For a video that shows how to do this, check out https://www.delish.com/cooking/recipe-ideas/recipes/a58702/easy-beef-wellington-recipe/ )

·      Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to the refrigerator for 30 minutes.

·      Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Brush the pastry with egg wash.  Remove tenderloin from plastic wrap and place on bottom of puff pastry. Tightly roll beef into pastry.  Once the log is fully covered in puff pastry, trim any extra pastry, then fold the ends under to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill overnight.

Day 3

·      Remove plastic wrap, then transfer roll to a parchment-lined baking sheet. Bring to room temperature.  Brush with egg wash and sprinkle with flaky salt.

·      Bake at 450°F until pastry is golden (40-45 minutes) and the center registers 85°F for medium-rare.  Remove from the oven and let rest about 45 minutes until the internal temperature reaches 130°F before carving and serving. (A digital meat thermometer is great for this!)  Enjoy!