The Hungry Housewife » Sauce http://www.thehungryhousewife.com A cooking website with recipes your whole family will love. Wed, 15 May 2013 13:18:48 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Filet Mignon with Mushroom Mascarpone Sauce http://www.thehungryhousewife.com/2012/05/filet-mignon-with-mushroom-mascarpone-sauce.html http://www.thehungryhousewife.com/2012/05/filet-mignon-with-mushroom-mascarpone-sauce.html#comments Mon, 07 May 2012 13:32:17 +0000 The Hungry Housewife http://www.thehungryhousewife.com/?p=2719

~ The Hungry Housewife

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Oh, date night.  Where have you gone?  After having kids, date night is pretty much a thing of the past.  It’s not that my husband and I can’t go out and have a fancy evening to ourselves, because we can.  You see, we actually love hanging out with our kids.

At the ages of 7 and 9, they are pretty neat little people.  We are well aware that in just a few short years, our kids will want to have nothing to do with us.  So, while they think we are still kind of cool, we choose to spend all of our time with them.  It’s fun, but to be honest, I do miss nights out alone with the hubby.  No worries though; once we are embarrassing to our children, we will have all the time in the world to ourselves.

 

You can still have a semi-date night at home.  Or you can at least cook a fancy meal.  When I think of the words romantic, fancy and food, I think filet mignon.  Just because you read the word “fancy,” that does not mean difficult.  I do not cook anything difficult.  A filet mignon is very simple to cook.  You just need a nice pan and some high heat.  Cover the filet with a scrumptious sauce, and, well, you have just put the romance meter over the top.  Easy peasy.

Kids or no kids, this meal is as romantic as it gets.  It is beautiful and the taste is amazing.  I developed this recipe for the Florida Beef Council for Florida Beef Month, which runs through the whole month of May.

 

4.7 from 3 reviews

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Filet Mignon with Mushroom Mascarpone Sauce
Author: 
Recipe type: Main,dinner
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Date night done right with Filet Mignon covered in a elegant mushroom mascarpone sauce.
Ingredients
Filets
  • 4 (4 oz each) filet mignons (2-2¼” thick)
  • 1 tablespoon canola oil
  • Coarse kosher salt
  • Pepper
Sauce
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 12 oz. Portobello mushrooms, sliced
  • 2 shallots, chopped (1/4 cup)
  • 2 cloves garlic, minced
  • ½ tablespoon fresh rosemary, finely chopped
  • ½ teaspoon fresh thyme, finely chopped
  • 1 tablespoon flour
  • ½ cup sherry wine
  • ¾ cup beef broth, divided
  • ¼ cup mascarpone cheese
  • Salt & pepper

Instructions
Filet
  1. Allow the steaks to sit out at room temperature for 30 minutes.
  2. Generously season each steak with salt and pepper.
  3. Place a large oven-proof skillet (such as a cast iron skillet) into the oven.
  4. Preheat the oven (with the skillet) to 500 degrees F.
  5. Once the oven reaches 500 degrees, carefully remove the skillet and place it on the stove over medium-high heat.
  6. Pour canola oil into the pan and swirl to coat the entire bottom of the pan.
  7. Place the filets into the pan and cook for 4 minutes on the first side (do not move the steak around while it is cooking).
  8. Flip the steak over and cook for another 4 minutes.
  9. Put the skillet with the filets back into the oven and cook for another 4 minutes.
  10. Remove from the oven, take steaks out of the skillet, place on a plate and loosely cover with foil to keep warm.
Sauce
  1. *Cook the sauce in the same pan you cooked the steaks without washing it
  2. Place the skillet on the stove over medium-high heat.
  3. Deglaze the pan with ¼ cup of beef broth and scrape up any brown bits that have formed in the pan from cooking the filets.
  4. Add the butter and olive oil.
  5. Add the mushrooms and shallots, cook for 5 minutes, stirring occasionally.
  6. Add the garlic, rosemary and thyme and cook for an additional 30 seconds.
  7. Stir in flour and cook while stirring for 30 seconds.
  8. Slowly stir in the sherry wine and remaining ½ cup beef broth.
  9. Bring to a boil.
  10. Reduce heat to a simmer and cook for 3-5 minutes until sauce thickens.
  11. Stir in mascarpone cheese and cook to warm through.
  12. Season with salt and pepper to your liking.
  13. Spoon the sauce over the filets before serving

Notes
Recipe was developed by Leslie Green – The Hungry Housewife for The Florida Beef Council.

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The Hungry Housewife

~ The Hungry Housewife

]]> http://www.thehungryhousewife.com/2012/05/filet-mignon-with-mushroom-mascarpone-sauce.html/feed 10 Rosemary Pork Chops with Balsamic Strawberry Sauce http://www.thehungryhousewife.com/2012/02/rosemary-pork-chops-with-balsamic-strawberry-sauce.html http://www.thehungryhousewife.com/2012/02/rosemary-pork-chops-with-balsamic-strawberry-sauce.html#comments Sat, 25 Feb 2012 14:06:33 +0000 The Hungry Housewife http://www.thehungryhousewife.com/?p=2181

~ The Hungry Housewife

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Please don’t let the bad photo deter you from making this dinner!

I was asked by Sweetbay Supermarket to develop a savory strawberry Heart Healthy Recipe for National Heart Month, and pork and strawberry immediately come to mind.

Let me tell you how amazing this recipe is…Really REALLY amazing! Once you slather the pork chop with the strawberry sauce, it is pure heaven.

I cooked these on 2 Tv Segments.

One on Daytime  (aired on 2/24)and on on Fox 4 Blend in Cape Coral (airs on 2/28) . I will try to get the videos up on my site soon.

Here is the Daytime set.
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Here is what a set kitchen looks like from behind the scene
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And me and Carley Wegner on set on Fox 4 Morning Blend
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5.0 from 1 reviews

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Rosemary Pork Chops with Balsamic Strawberry Sauce
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Delicious Rosemary Pork Chops slathered with a sweet and tangy Balsamic Strawberry Sauce
Ingredients
Pork Chops
  • 4 Bone In Pork Chops (1/2” thick)
2 teaspoons crushed Rosemary
  • 1 teaspoon coarse Kosher Salt
  • ½ teaspoon pepper
  • 2 teaspoons olive oil
  • 1 teaspoon butter
Balsamic Strawberry Sauce
  • 1 cup chopped Strawberries
  • 1½ tablespoons brown sugar
  • 2 tablespoons Balsamic Vinegar
  • ⅛ teaspoon dried rosemary
  • Pinch coarse Kosher salt
  • Pinch Pepper

Instructions
Pork Chops
  1. Pat the pork chops dry with paper towel.
Season with rosemary, salt and pepper.
  2. In a large skillet over medium heat, add the olive oil and butter.
  3. Sauté pork chops for 5 minutes per side or until the internal temperature reaches 145.
  4. Allow to sit for 3 minutes prior to cutting.
  5. Serve with Balsamic Strawberry Sauce
Strawberry Sauce
  1. In a medium saucepan, over medium heat, add the strawberries,brown sugar, vinegar,rosemary,salt and pepper. Cook for 10 minutes, stirring occasionally.
  2. Reduce heat to low and cook for an additional 5-10 minutes, stirring occasionally or until the sauce becomes thick.
  3. Serve over pork chops or on the side as a dipping sauce.

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~ The Hungry Housewife

]]> http://www.thehungryhousewife.com/2012/02/rosemary-pork-chops-with-balsamic-strawberry-sauce.html/feed 4 Crème Fraiche http://www.thehungryhousewife.com/2011/01/creme-fraiche.html http://www.thehungryhousewife.com/2011/01/creme-fraiche.html#comments Mon, 24 Jan 2011 05:06:00 +0000 The Hungry Housewife http://184.154.133.154/~thehung5/?p=274

~ The Hungry Housewife

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BLOG REDESIGN HAPPENING AS WE SPEAK, so hopefully we wont have much longer with this dreaded gray background!

There are two things that I always have in my fridge, buttermilk and heavy cream. I don’t fit in my jeans? hmmm wonder why. Anyway, when I go to the grocery store I seem to often forget to pick up sour cream. Why, I don’t know. Maybe the “Do the dollop of Daisy” commercial annoys me and I turn my head when I walk by the sour cream. Who knows what goes on in my demented mind.
So, do you have a sour cream forgetful mind? Have no fear Crème fraiche is here.
What is this you say, some fancy french word on The Hungry Housewife blog. I know, I know, I am sorry. 
Crème fraiche is a french word meaning fresh cream. However, it is anything but “fresh” cream. It is actually soured cream.  And you, yes you can make it at home, cause try to find it at your local grocery store…ain’t happening in these parts.
Crème fraiche can be substituted for sour cream in any recipe. They taste VERY similar, however Crème fraiche is not as sour. And you wanna know the best part??? It does not curdle. So go ahead and throw it in your slow cooker, go ahead and throw it in your hot sauce in the saucepan…no lumps!!! You can also sweeten it and serve it over fresh fruit…yum. And since it is made from heavy cream, you can whisk it and make a nice thick whipped cream texture.
You need TWO ingredient and 15 seconds to pour it in a glass jar and then 8-24 hours of resting time. Thats it! Now you can always have some highfalutin Crème fraiche on hand.
Crème Fraiche
8 oz Heavy Cream (not ultra pasteurized)
2 Tbsp Buttermilk
Pour the heavy cream in a glass jar with a lid (like a mason jar) add the Buttermilk.
Stir, lightly cover and let it sit out on the counter for 8-24 hours. It is done when it is the consistency of sour cream. Stir. Cover tightly. Keeps in the fridge for 7-10 days.
*You can use ultra pasteurized heavy cream, but it might take longer to set up. I have also used Ultra Pasteurized Heavy Whipping cream and it works fine*


~ The Hungry Housewife

]]> http://www.thehungryhousewife.com/2011/01/creme-fraiche.html/feed 40 Spaghetti and Meatballs http://www.thehungryhousewife.com/2009/11/spaghetti-and-meatballs.html http://www.thehungryhousewife.com/2009/11/spaghetti-and-meatballs.html#comments Sat, 07 Nov 2009 02:30:00 +0000 The Hungry Housewife http://184.154.133.154/~thehung5/?p=211

~ The Hungry Housewife

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I am alive, well half alive. Still have sick house, but I couldn’t keep away any longer.
K..I have 2 spaghetti sauce recipes. One that I have been making forever, that has a billion ingredients and now this one that has only a few ingredients. Which one is my favorite? Well I will have to say I pitched my 1st recipe(wiping a tear). My new recipe tastes like something you would get in a Italian Restaurant. You must try it. It is a simple yet delicious gravy. I do recommend getting the best crushed tomatoes you can find. Don’t skimp people. Bad canned tomatoes can ruin a sauce, even making it taste like aluminum. I have found that Tuttorosso Crushed Tomatoes are wonderful and have the perfect acidity. And my new new favorite shaped pasta is, Alessi Orecchiette. Soooo yummy, however they do need to get on the ball and offer it in a whole grain version. The meatballs..oh the meatballs are melt in you mouth good. No seriously, they truly do melt in your mouth. One tip on meatballs, don’t handle them too much or they will get tough. I just use my small Pampered Chef scoop to scoop out an equal amount of mix and lightly form into a nice ball.
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Spaghetti and Meatballs
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A delicious and easy Spaghetti and Meatball recipe
Ingredients
Spaghetti Sauce
  • ⅓ cup Regular Olive Oil
  • 6 Cloves Garlic, Minced
  • 1½ Spanish Onion, Finely diced
  • 2 (28 oz) Cans Crushed Tomatoes
  • 2 Beef Bones (ask your Butcher if you cant find them)
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • ½-3/4 Cup Red Wine
  • 1 Bay Leaf
  • 1 Large Handful Basil, Chopped
Meatballs
  • 1 pound ground chuck
  • 4 ounces dried bread crumbs
  • 4 large eggs
  • 4 ounces whole milk
  • 6 ounces grated Romano
  • 3 ounces grated Spanish onion
  • 2 ounces finely diced fresh garlic
  • 2 ounces finely chopped fresh Italian parsley leaves
  • 2 ounces finely chopped fresh basil leaves

Instructions
Sauce
  1. In a large pot, over medium heat, add the olive oil. Add onions and cook them until they begin to brown.
  2. Add the garlic and beef bones and cook for an additional 2 minutes.
  3. Stir in wine, allow to cook for 5 minutes.
  4. Add tomatoes, salt, pepper and bay leaf.
  5. Bring to a boil.
  6. Reduce heat to low and simmer uncovered for 1 hour.
  7. Add meatballs during last ½ hour of cooking. Just prior to serving, stir in basil.
Meatballs
  1. Preheat oven to 350 degrees F.
  2. Spray a baking sheet with olive oil cooking spray.
  3. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
  4. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for about 35 minutes. Remove and add to sauce if desired.
  5. Serve over your favorite pasta

Notes
Meatball recipe from The Food Network

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~ The Hungry Housewife

]]> http://www.thehungryhousewife.com/2009/11/spaghetti-and-meatballs.html/feed 40 Homemade Dulce de Leche http://www.thehungryhousewife.com/2008/10/homemade-dulce-de-leche.html http://www.thehungryhousewife.com/2008/10/homemade-dulce-de-leche.html#comments Mon, 13 Oct 2008 07:11:00 +0000 The Hungry Housewife http://184.154.133.154/~thehung5/?p=104

~ The Hungry Housewife

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Dulce de Leche..Wikipedia defines it as a milk based syrup. In Portuguese it means “milk candy”.

Have you had it? No? Yes? Well let me tell you it is sooooo very creamy, sweet and milky. You can use it over anything, ice cream, flan, over cookies and even in coffee. The possibilities are endless. Unfortunately, it can be very difficult to find. I needed some for a little something I was making, but I couldn’t find it at my grocery ( they usually have it). I wasn’t going to let this deter me. So I had to make my own. I remember seeing it on the Food Network (possibly Emeril), that all Dulce de Leche was, is boiled Sweetened condensed milk. It does take about 3 1/2 hours to create. But you are just tending to the water level. Not a biggie! So I suggest you hunt out a recipe that calls for dulce de leche and make it! It is sooooooooo ridiculously delicious!

DULCE DE LECHE

1 can Sweetened condensed milk

Directions:

Remove label if there is one. Do NOT open the can. Poke a few holes in the top of the can with a nail or can opener. Place in sauce pan fill with water so 2/3 of the can is covered with water. Boil for 3 to 4 hours. Keep an eye on the water to keep at an adequate level. After the 3 to 4 hours remove from boiling water and carefully remove lid. Pour into bowl and stir any goopy pieces so the mixture is smooth!

ENJOY!

PUBLIC SERVICE ANNOUNCEMENT!
A few folks have commented on that they have heard stories of this method of making Dulce de Leche exploding. While others have said this was the only way they have made it. Accidents can always happen. I took great care in poking adequate size holes in the lid. I guess I got lucky.
Maybe next time I will try this method. I certainly wouldn’t want to scrape Dulce de Leche off of my ceiling, or for that matter, off my face!!!

~ The Hungry Housewife

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