Sweet and Sour in Boston

Dinner last night probably couldn't be truly considered a Beef Wellington because we didn't use pate or foie gras or mushroom duxelle, but it turned out pretty good. I substituted a spinach, cream cheese, and caramelized onion mixture instead. Turned out pretty good, if I do say so myself. Next time I'll follow Gordon Ramsay's recipe (found here) and wrap the beef with parma ham and let it sit while I roll out the dough. This would make it a much tighter package.

Recipe is as follows:

1. Sear your beef. I had a nice piece of Chataubriand left over from portioning the whole beef tenderloin that was just sitting in the freezer.





2. Take the beef out and let it rest.

3. Saute onions, garlic and shallots until nice and brown and caramelized.




4. Mix frozen spinach (thawed and drained) with cream cheese and onion mix.



5. Rub mustard over the beef.



6. Roll out the puff pastry.



7. Spread down a layer of the spinach mix over the puff pastry and lay the beef down in the center. Roll it up.

8. Score and egg wash the whole thing. Sprinkle with salt.



9. Cook 30 minutes in the oven at 400.

10. Take it out and let it rest for 8-10 minutes.

11. Cut into thick slices and enjoy.





Things I would have done differently:

1. Sprayed the aluminum foil with non-stick spay.
2. Used parma ham as stated above.

Otherwise this turned out pretty good for my first try.

http://consumerist.com/2010/03/check-out-the-secret-mcmenu-item-thats-sweeping-sf-the-mc1035.html?

I am not sure if I want one or if I want one....

Can't believe he put it on the menu. (inhabitots)

Just saw this article from Boston Globe this morning, thought I'd share it:

http://www.boston.com/lifestyle/food/articles/2009/01/14/what_a_deal/

Pretty lame 100th post, but whatever. Making thick cut pork chops tonight (cheap from Market Basket) and of course new Top Chef.

Found this while trying to read some stuff on my Sooners:

http://newsok.com/city-mom-gets-prize-top-chef/article/3327092

From Amuse-Biatch:

http://amuse-biatch.blogspot.com/2008/11/despite-telling-bourdain-that-eric.html

Pretty funny interview.

Link to a list of most expensive restaurants:

http://www.forbes.com/lifestyle/2008/11/03/restaurants-expensive-dine-forbeslife-cx_pl_1104restaurants.html?partner=yahoobuzz

I was a little sad to see Per Se didn't make the list, so that I could say I've been to at least one of these restaurants. But to say L'Espalier is one of the most expensive seem ridiculous. You don't have to drop down over $200 on a tasting menu at this restaurant, like you would at French Laundry or Masa or Per Se, so I don't understand why Per Se wasn't on this list. Hell, our bill was like $700 when we splurged and went there...I don't think I'd ever drop over $150 at L'Espalier.

Anyway, I thought the list was very incomplete...I would have assumed a Boulud would have been on that list.