A Perfect Roasted Fillet of Beef

1 tenderloin of beef (about 3 3/4 pounds)
3 cloves of garlic, thinly slivered
1 tablespoon olive oil

Coarse salt and coarsely ground black pepper,
to taste Mustard Horseradish Sauce (see recipe), for serving

1. Preheat the oven to 425°F.

2. With the point of a small, sharp knife, cut small slits into the meat and insert garlic slivers.
Brush the meat with the olive oil and rub it with salt and pepper.

3. Place the meat on a rack in a shallow roasting pan and roast it for 15 minutes.
Reduce the temperature to 350°F and roast 20 minutes more for medium-rare (add 5 minutes for medium).
Let the roast rest at room temperature for 20 minutes before slicing.
Cut the tenderloin about 1/2 inch thick; arrange the slices on a platter.
Serve with Mustard Horseradish Sauce.

Serves 12. Per serving (about 3 ounces cooked meat): 180 calories, no carbohydrate, 22g protein, 9g fat, 65mg cholesterol.

Summery Salad

For the vinaigrette:
2 small cloves of garlic
1/2 teaspoon coarse salt
1/4 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1/2 teaspoon sugar
Coarse black pepper, to taste
1/2 cup extra-virgin olive oil

1 pound each tender green beans and wax beans (ends trimmed), blanched
1/2 pound sugar snap peas (strings removed), blanched
6 large ripe tomatoes, halved lengthwise, then cut into very thin wedges
2 large shallots, slivered
1 1/2 cups whole fresh basil leaves, rinsed, patted dry and slivered
Salt and pepper, to taste

1. Prepare the vinaigrette:
Mince the garlic with the salt and place it in a small bowl with the vinegar, mustard, sugar and pepper.
Mix well. Slowly drizzle in the oil, whisking constantly. Set aside.

2. Prepare the salad: Place the beans, sugar snap peas, tomatoes, shallots and basil
in a large bowl. Season with salt and pepper ; toss well. Just before serving,
combine with the vinaigrette. Serve at room temperature.

Serves 12. Per serving: 150 calories, 14g carbohydrate, 3g protein, 9g fat, no cholesterol.

Mustard Horseradish Sauce

If the sauce for the beef is a bit sharp for your taste, add a pinch of sugar before refrigerating.
It will mellow as it rests.
This delicate yet tangy sauce complements the elegant flavor of beef tenderloin.
Steak sauce would overwhelm the meat.

1/3 cup Dijon mustard
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup well-drained prepared white horseradish

Combine all ingredients in a small bowl. Refrigerate covered until use.

Makes about 1 1/4 cups. Per tablespoon: 35 calories, 1g carbohydrate, no protein, 4g fat, 5mg cholesterol.

Ginger Peach and Raspberry Cobbler

8 cups peeled and sliced ripe peaches
2 cups raspberries
1 1/3 cups plus 6 tablespoons sugar
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon almond extract
3 cups unbleached all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable shortening
2 eggs, lightly beaten
1/2 cup milk
Whipped cream, for serving

1. Preheat the oven to 400°F. Butter two 2-quart baking dishes.

2. In a large bowl, toss the peaches, raspberries, 1 1/3 cups of the sugar,
the lemon zest and juice, and almond extract.
Divide evenly between the two prepared dishes.

3. Bake for 20 minutes.

4. While the peaches are baking, sift the flour, 2 tablespoons of the remaining sugar,
the baking powder and salt together in a bowl. Cut in the shortening until the mixture resembles coarse meal.
Combine the beaten eggs and milk and mix into the dry ingredients until just combined.

5. Remove the baking dishes from the oven and quickly drop the dough mixture
by large spoonfuls over the surface.

Sprinkle each dish evenly with the remaining 4 tablespoons of sugar.
Return to the oven for 15 to 20 minutes, until the tops are firm and golden brown.

6. Serve the cobbler warm, accompanied by whipped cream.

Serves 12. Per serving: 390 calories, 65g carbohydrate, 6g protein, 13g fat, 40mg cholesterol.

Vichyssoise

This is a delicious soup. There is plenty to serve in espresso cups as a
starter or regular-size soup bowls.
Either way, it is a refreshing summer soup.

4 medium-size leeks, roots trimmed, white bulbs only
2 tablespoons vinegar
3 tablespoons unsalted butter
3 tablespoons olive oil
2 cups chopped celery hearts with leaves
1 medium-sized onion, thinly sliced
7 cups vegetable or chicken broth
4 russet potatoes, peeled and thinly sliced

2 tablespoons fresh lemon juice
1 1/2 cups milk
1 cup half-and-half
Salt and freshly ground black pepper, to taste
1/3 cup snipped fresh chives

1. Halve the leeks lengthwise and place them in a bowl, cover with water and add the vinegar.
Soak for about 15 minutes. Rinse, pat dry and thinly slice.

2. Melt the butter with the oil in a heavy pot over low heat.
Add the leeks, celery, and onion, and cook, stirring, until tender, about 15 minutes.
Add the broth, potatoes, and lemon juice. Bring to a boil, reduce the heat to medium-low,
and simmer, partially covered, for 30 minutes.
Remove from the heat and cool slightly.

3. Purée the soup in batches in a food processor using the pulse button.
Do not overprocess. A slight texture should remain.
Return the soup to the pot and add the milk and half-and-half.
Season with salt and pepper. If serving immediately, heat through (do not boil) and serve.
Cool to room temperature and refrigerate overnight if serving cold.
Serve in small cups garnished with snipped chives.
Serves 12. Per serving: 170 calories, 19g carbohydrate, 22g protein, 9g fat, 15mg cholesterol.

Party Time Rice and Vegetable Salad

Toss the rice with the vinaigrette while it's warm so it absorbs all the flavors.
Prepare the veggies and herbs ahead and toss together the day of serving for the best results.
The Red Wine Vinaigrette is a great basic vinaigrette to keep on hand in the fridge.
Make it ahead of time and use it all through the week!

For the Red Wine Vinaigrette:
1 1/2 tablespoons Dijon mustard
6 tablespoons red wine vinegar
1 1/2 teaspoons sugar
Salt and freshly ground black pepper, to taste
1 tablespoon chopped flat-leaf parsley
3/4 cup extra-virgin olive oil

8 cups hot cooked long grain white rice
1 red bell pepper, cored, seeded, and cut into 1/4-inch dice
1 green bell pepper, cored, seeded, and cut into 1/4-inch dice
6 scallions, 3 inches green left on, thinly sliced on the diagonal
1 cup currants
2 shallots, finely diced
1 package (10 ounces) frozen peas, thawed or blanched in boiling water for 2 minutes
1/2 cup pitted black olives, coarsely chopped
1/2 cup coarsely chopped fresh dill leaves
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste

1. Place the mustard in a small bowl. Whisk in the vinegar, sugar, salt and pepper, and parsley. Whisking constantly, slowly drizzle in the oil and continue whisking until thickened. Set aside. (Makes 11/2 cups)

2. Place the rice in a large bowl and toss it well with 1 cup of the vinaigrette to absorb the flavors while it is hot. Cool to room temperature.

3. Add the remaining ingredients and toss thoroughly. Adjust the seasonings add more vinaigrette if necessary.

4. Serve immediately or refrigerate, covered, for up to 4 hours. Serve at room temperature.

Serves 12. Per serving: 330 calories, 47g carbohydrate, 5g protein, 15g fat, no cholesterol.

Go back to It's Party Time --------------------------------------------------------------------------------