We love our job.
The creative part is exciting...the mechanics can be challenging...and our clients are the best, which makes it all so much fun.
One of our clients is just starting construction on a fabulous new home.
Her husband David, moved here for his job last July. Katherine has remained in Mobile until her youngest daughter finishes her junior year...she will move to Little Rock some time this Summer.
Parkinson Building Group is building their home and we have been working on their plans via email for several months.
It's been a fun process. Katherine has been so engaged and is a delight to work with. She knows what she wants but is always open to new ideas. That's the prescription for a great working relationship.
Katherine was in town this week for just a few last tweeks before they poured the footings for her new home on Friday...
She found a great idea for splitting her very long covered porch into two areas...she wanted to move the fireplace and reduce the size of the covered area to incorporate a patio area off the family room. As a group those ideas kept developing... into changeing doors and larger windows ...and more light...and just better and better...
Original inspiration from Murphy Design on Houzz...it's the big windows and patio that caught Katherine's eye...her house doesn't have the rounded balcony...
David was not convinced...he wanted a man sized covered porch even if it was over 40ft. long.
So Katherine went to work...
We left our plumbing fixture meeting about 1:30. She ran by my house and looked at our patio again...while she was there she picked some rosemary...her vision for a convincing dinner already in place...
She then, went to the store and back to the apartment to put together the most amazing meal.
Remember, this is sort of a bachelor pad right now...David doesn't have a fully stocked kitchen... few spices and staple ingredients and even fewer utensils and serving pieces. I'm telling you this girl is amazing...
On the Menu
Beef Wellington
Bacon Wrapped Asparagus
Skillet Roasted Golden Potatoes With Chives and Rosemary
Chocolate Peanut Butter Brownies
BEEF WELLINGTON-(EMERIL LAGASSE)
I did not use the pâté.
4 (6-ounce) thickly cut filet mignons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 (1-ounce) slices goose or duck liver, or pork country-style pate
One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
Mushroom Duxelles, recipe follows
1 large egg beaten with 2 teaspoons water to make an egg wash
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares. Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
Mushroom Duxelles:
• 1 tablespoon unsalted butter
• 2 tablespoons minced shallots
• 1/2 teaspoon minced garlic
• 10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 2 1/2 tablespoons dry white wine
Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
SAUCE ***Below is the recipe I modified.***** Instead of using brandy I used white wine. I didn't measure or flambé it. I also did not add green peppercorns. I did not use all of the cream, maybe only 1 cup cream and one cup beef broth. Also I only used about 1/2 tablespoon of the grainy mustard. I kind of forgot about it too while it was simmering so it got really thick. It turned out yummy!! ***
Green Peppercorn Sauce:(Tyler Florence) But Not Really
• 2 tablespoons olive oil
• 2 shallots, sliced
• 2 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme, leaves only
• 1 cup brandy
• 1 box beef stock
• 2 cups cream
• 2 tablespoons grainy mustard
• 1/2 cup green peppercorns in brine, drained, brine reserved
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
BACON WRAPPED ASPARAGUS
Snap tough ends of asparagus and toss in olive oil and salt and pepper. I always use fresh ground! Wrap roughly 8 or so in bacon that has been microwaved for one minute. I do this because I prefer tender crisp asparagus and the bacon cooks slower than the asparagus. I had to broil for the last minute to cook the bacon enough and not over cook the asparagus. It's all a personal preference.
SKILLET ROASTED GOLDEN POTATOES WITH CHIVES AND ROSEMARY
Quarter potatoes and boil in salted water until just tender. Drain. Melt 4 or so TBS of butter is sauce pan and add potatoes. Cook over medium high heat, do not stir, until browned. I try to rotate the potatoes so more than one side will brown. Once brown add 1TBS chopped fresh chives and 1 TBS fresh "Mona's Rosemary". :-)
So I ask you...do you think that she got her patio?
It's your turn. Let's talk!
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Sunday, February 17, 2013 at 01:00AM 
