I
wish I could say I'm one of those foodie home cooks who master any recipe they
tackle but I'm not. Since the time I've decided to take my approach to cooking
a bit more seriously, I've had some dishes that haunt me for their failure to
come out as I had expected. The first was a
Beef Wellington, a classic dish that I felt would satisfy my craving for meat and crusty bread at dinnertime. But while the beef
tenderloin was cooked well, my puff pastry was not as light and flaky as I had
hoped, the bottom had a mushy texture that didn't sit well with me. I
quickly realized that I didn't roll the puff pastry thin enough, and I may have
been a bit too enthusiastic with the egg wash. My wife thought it was fine
regardless, but wives are like that, happy that their husbands made the effort
to make dinner, or at the very least, are happy that they didn't have to cook
dinner. Another cooking misstep was with making
Eggs Benedict, and oddly enough, the mishap occurred on my
second attempt. While I managed to poach the eggs without any problems, my
attempt at making a Hollandaise sauce became a runny scrambled egg soup of a disaster.
I don't know why I thought I could make the sauce on the stovetop; the only
other time I tried making Eggs Benedict I used the blender method below. I
couldn't use that sauce for my breakfast special, as it was part of a
Mother's Day breakfast, so I poured the sauce down the drain, and threw a few
drabs of Tabasco sauce on instead. Again, Dawn was happy with the meal, but I
was annoyed with my results. I know I shouldn't have been, as mistakes are a
part of the learning process, and in the Food Network/Martha Stewart world we
live in, the bar is set to such ridiculously high heights, it's hard to not
feel like you failed. There's no need for me to put extra pressure on myself.
At this stage of my culinary travels, I should be striving to be just "good
enough", and focus on learning better techniques and approaches to cooking than striving for perfection. And for
the most part, I've been happy with the majority of the dishes I've made. I
will overcome these food missteps, as I'm sure there will be others in the
future. And if I mess up another meal, I'll use that stack of take-out menus on the top of the fridge as my backup plan. Expanding my cooking knowledge is one thing, but if I'm going to beat myself up for my kitchen nightmares, I might as well do it over a well-cooked meal...and the Eggs Benny at
Stoneface
Dolly's is the best in Ottawa, IMHO.
Beef Wellington - Ingredients
1 - 1.5 kg beef tenderloin
3 tablespoons olive oil
1 cup mushrooms (include some wild ones if you like)
3.5 tablespoons butter
1 large sprig fresh thyme
100 ml ounces dry white wine
12 slices prosciutto or 12 slices bacon
1 handful flour, to dust
2 egg yolks beaten with 1 tsp water
- Heat oven to 350°F Place the beef tenderloin on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
- While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush.
- Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme
sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over
the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when
stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.
- Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap,
slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet
on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around
the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill
the fillet while you roll out the pastry.
- Roll out a third of the pastry to a 17 x 30 cm strip and place on a non-stick baking sheet. Roll out the
remaining pastry to about 27 x 35 cm Unravel the fillet from the plastic wrap and place it in the center of the
smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg
yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into
the sides. Trim the edges to about a 4 cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all
over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking
care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours.
- Heat oven to 350°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25
mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Ingredients - Eggs Benedict
8 pieces of bacon or 4 pieces of Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
butter
Blender Hollandaise
10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco
- Heat a large skillet on medium low heat. Add the meat, slowly fry, turning occasionally, until the Canadian bacon is browned on both sides, or if you're using strip bacon, until much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
- While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar.
Bring the water to a boil again, then lower the heat to a bare simmer..
- To make blender Hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.
- Poach the eggs. When all four eggs are cooked, turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
- As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the
muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
- To assemble the breakfast sandwich, butter one side of an English muffin. Top with two slices of bacon or 1 slice of
Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon,
then pour some Hollandaise over. Sprinkle some parsley over it all and serve at once.
