Chef Foundation

The first thing to worry about when preparing a filet mignon roast is your choice of roast. If you want to make this for a special occasion, ask your butcher for the cut early in case they need to order it in. Not every meat department keeps a big stock in this expensive cut. Before you pick one out of the case, you need to understand that a filet mignon roast is not the same as a tenderloin. Yes, filet mignon comes from the tenderloin, but it is the most tender portion. The other end of the tenderloin has some chewy portions that you may find disappointing.

When you think about cooking your filet mignon roast, consider that this cut has very little fat. You do have a tradeoff for all that tenderness; filet mignon does not have a robust beefy flavor like many other cuts. To compensate, many cooks serve it with a gravy made from the drippings or coat the meat with a flavorful rub.

To keep your roast from curling, remove the silverskin. This is the tough, silvery membrane on one side of the roast. Remove any remaining fat deposits. Cut your tenderloin into two pieces before cooking. You can use your pan more efficiently, and for those who prefer different results, you can cook one to 120 degrees and one to 125 degrees before removing them from the oven. This way your guests have a choice of rare or medium. Before you put your roast in the oven, you will want to tie it with kitchen twine to keep the meat from flattening and losing its shape. Tie a string around the roast every two or three inches. The string should be firm, but not too tight. This will help your roast to cook more evenly.

Before searing your roast, pat it dry with a paper towel. A moist surface will not let the meat brown properly. When searing, use a heavy based pan and give all sides of the roast a few minutes of undisturbed cooking to create that beautiful look. If you want to apply a rub to the roast, such as a mustard herb mixture, apply it after the meat has been seared. Applying a rub like this adds flavor without overwhelming the filet mignon’s delicate taste.

Once you have your roast in the oven, keep a meat thermometer in it. Check it frequently. When the roast reaches 120 degrees Fahrenheit, remove it from the oven. Do not let it overcook. While you may not think it is done at this point, the roast needs to rest, and the meat will continue to cook during the resting period, raising the inner temperature another 10 to 15 degrees. Let the meat rest somewhere warm for at least 15 minutes to let the juices become reabsorbed by the fibers.

Do not tent your resting meat with foil. It will stay warm enough for the length of time it rests, and tenting would soften the crust by trapping any escaping moisture. Once your roast has rested, you can easily slice it for your guests, knowing that every bite will be juicy and tender.

Paleontologists – scientists who study fossils – now think that a diet rich in meat protein led to the divergence of human species from our ape ancestors. Whether we actually hunted our prehistoric prey as some maintain or scavenged the rich marrow of bones left by other predators as others claim, the results were the same: Meat made humans what we are today.

Meat of all kinds remains a mainstay of human diets. For example, Americans consume around 185 pounds of meat per person annually, of which about 60 pounds is beef. Australians eat some 240 pounds of meat per person per year, consuming more poultry and much less lamb and mutton than they did 40 years ago. Despite their popularity, beef, poultry, pork and other animal protein sources are also the source of many unhappy food accidents in the kitchen when handled improperly.

Raw meat and poultry often carries a variety of bacteria such as Escherichia coli, more popularly known as E.coli, along with salmonella and staphylococcus aureus. All of these can make people seriously ill, and in some cases even kill them, especially small children and the elderly. That’s why food safety is an essential part of good cooking. Always defrost frozen chicken, beef, pork, lamb, mutton or other meats in the refrigerator, not on a counter or in a sink. Keeping raw meat and poultry refrigerated stops the growth of bacteria, which multiply rapidly at temperatures above 40 degrees F. Separate raw meat and poultry in the refrigerator from any food that will be eaten uncooked like fruits and vegetables. Keep raw meat and poultry in a sealed container or tightly wrapped in plastic on a low refrigerator shelf to keep bacteria-tainted juices from dripping on other foods. Before and after handling raw poultry or raw meat, wash hands well with warm water and soap. Lather for at least 20 seconds (singing the “Happy Birthday” song to oneself is a good timer).

Limit bacterial cross-contamination by keeping a separate set of platters, cutting boards, knives and other utensils only for raw meat. Wash and sanitize this equipment immediately after using them to prepare raw meat. Replace cutting boards when they develop cuts that could harbor bacteria. Also wash and sanitize the countertop on which they were placed, just in case any blood or juices from the meat or poultry splashed where other foods might be prepared. Again, use hot water and soap to clean the area thoroughly. An alternative disinfectant is a mixture of one tablespoon of liquid chlorine bleach diluted in one gallon of water. Cleaning cloths soaked in diluted chlorine bleach also are available in many areas.

Finally, test the doneness of meat and poultry with a meat thermometer. If no thermometer is available, cut into the meat somewhere in the middle and look carefully at the color of the meat. If it’s too red and bloody, the meat isn’t done. With poultry, wiggle one of the legs and check the juices; if there’s any tinge of red or pink, the bird should cook some more. In either case, while the meat or poultry is cooking, double-check to make sure that everything used to prepare the bird has been disinfected. An extra swipe with a hot, soapy cloth or diluted bleach could save a family from a nasty case of bacterial infection.

Most who suffer from gout will be told by their doctor that they will feel better and suffer from much less pain if they learn to eat foods that are low in purines. It is easy to give a list of foods, and many will not have any problems fashioning their own menu with great tasting dishes that help them feel better and to avoid the build up of uric acid in their bodies. For those who aren’t that creative, or don’t have the time to experiment, eating the same safe foods can get boring. When this happens, they should make up their very own diet gout recipe collection so that they have new and exciting dishes to try all of the time.

For starters, anyone looking for low purines food ideas can go to most book stores on and offline and find already created collections of ideas in published diet gout recipe books they can take home and use. These should have many great suggestions for meals, and the instructions on how to make each dish. Not only are these types of books found in the book stores, they can be found in many places online as well. Look for entire meal plans as well as specialty books for main dishes, light fare, or desserts that are great for keeping higher purine foods out of the diet.

The Internet is full of great recipes for all types of eating plans. If you are on a low carbohydrate diet, you can find many amazing recipes that you may not have thought up on your own. The same can be said for someone looking for low purine dishes. Most sites full of recipes have special diet recipes for all types of medical conditions or for those looking to cut fat, calories, or carbs. There are great gout diet recipes out there as well, and are easily found. Once someone finds something they are interested in trying, they simply have to print them out and save them.

Those who want to print out only the recipes they are interested in trying should take a few steps to protect and save those recipes. This means buying something to save and organize their recipes. They can be kept in a file folder, but it’s probably easier to get a binder and keep them in one place for easy viewing.

All that is needed is a three ring binder, a three hole punch, and in some cases, a laminating machine. The recipes can be stored in the binder. Lamination is a great idea, because spills happen while cooking, and the lamination will protect the paper from those and any grease splatter that may happen during food preparation.

After you’ve been following low purine diets for a awhile you’ll probably learn enough about the foods you are eating to come up with your own recipes. These can be typed, printed, and added to your recipe collection for future use. Even better, your diet gout recipe book may be helpful to others. It’s never easy eating a restricted diet, but great recipes to keep things interesting up can really make a difference.

Ingredients you will need:

1.5 lbs of Red Peppers

l lb Fresh Tomatoes

1 large Onion

4 cloves Garlic

1 tablespoon Tomato paste

1 1/2 quarts Chicken stock

1 teaspoon Fresh Basil

1 pinch of thyme and 1 pinch of oregano

1/2 cup of grated Parmesan Cheese

1 Tablespoon Olive oil

Salt and Pepper T.T. = ( to taste )

Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.

You may also add heavy cream and a pinch of sugar for extra flavor if you don’t mind the calories.

This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.

Bengali food is an ancient cuisine dating back to early Buddhism. It is made up of the cooking of West Bengal, which is part of India, and East Bengal, which is part of Bangladesh. In early Buddhist and Bengali writings of the 10th and 11th century, there is mention of the abundance of produce that could be derived from good agriculture.

Although rice is a staple food throughout Bengal, there are two distinct styles of Bengali cooking. In East Bengali food, there is great emphasis on fish and dal (a spicy bean stew that is a mainstay of the area). The food of West Bengal is distinguished by the liberal use of poppy seeds.

Much of the distinctive taste of Bengali food comes from the mustard plant and mustard oil. Mustard is used in three ways: The oil is used to fry foods, the greens are used as a cooked vegetable, and the seeds are crushed to make a hot spice.

Fish and prawns are very common in both cuisines. West Bengalis usually get their fish farm-raised from estuaries, while East Bengalis get the majority of their fish from the big rivers of the region.

This fish stew recipe uses ingredients and cooking techniques common to both West and East Bengal, and is very popular in both cuisines. Many Bengali cooks will add a couple of vegetables to the dish, such as eggplant and potatoes that are diced small. Some ingredients have been changed to accommodate Western availability.

Spicy Bengali Fish Stew

Ingredients:

Salt to taste

1/2 teaspoon ground turmeric

1 teaspoon hot paprika

1 1/4 pounds cod, sea bass, or halibut steaks, cut into 2-inch cubes

3 tablespoons mustard oil (can be found in Indian or Bengali markets) or vegetable oil

4 medium onions, finely chopped

4 large garlic cloves, crushed

4 fresh green chiles (jalapenos or finger-like chiles), seeded and finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon mustard seeds

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cardamon

1 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.

1 tablespoon fresh cilantro leaves, chopped

1/4 cup water

1/2 cup whole plain yogurt

Directions:

On a plate, mix together the salt, 1/4 teaspoon of the turmeric, and the paprika. Dredge the fish steaks on both sides of the mixture.

In a large skillet, heat the mustard oil (or vegetable oil) over medium-high heat. Brown the fish on both sides, turning once, for about 3 minutes total. Remove and set aside.

Add the onions and garlic to the skillet. Cook until soft, or about 15 minutes, stirring frequently. Add the chiles, cumin, mustard seeds, cinnamon, cloves, cardamon, and the remaining 1/4 teaspoon of turmeric. Cook for 2 minutes, stirring, then add the tomatoes, cilantro, and water. Reduce the heat to low, and cook until the sauce is thick, or about 15 minutes.

Add the yogurt and salt to taste and stir to blend. Return the fish to the skillet and simmer, covered, until the fish flakes, or about 10 minutes. Be careful that the broth never gets too hot, as the yogurt will separate. Serve immediately, over rice if desired.

Cooking a casserole is one of the fastest and simplest ways to serve a mouthwatering dinner. If you’re thinking what to make for a dinner party or social gathering I think that 1 of these excellent recipes would be perfect for such an occasion.

Below is a list of recipes for you to try:

Tuna Noodle Casserole – Made with fresh tuna, noodles, red onions, cream of mushroom soup, and mild cheddar cheese.

Green Bean Casserole – Made with long green beans, cream of mushroom soup, and fried white onions.

Breakfast Casserole – Made with sausage, eggs, bread, and milk(Could also be called the fry up casserole….great for hangovers.

Hamburger Casserole – Made with top quality ground beef, cherry tomatoes, mild cheese, mushrooms, and noodles.

Potato Casserole – Made with potatoes, medium cheddar cheese, sour cream, and green onions.

Chicken Rice Casserole – Made with 2 whole chicken fillets, cream of mushroom soup, cream of chicken soup, and long grain rice.

Spaghetti Casserole – Made with spaghetti, turkey breast, green bell peppers, mushroom soup, and cheddar cheese.

Zucchini Casserole – Made with zucchini, American cheese, green bell peppers, and crushed crackers.

Taco Casserole – Made with hamburgers, red kidney beans, red lettuce, cherry tomatoes, corn chips, and taco sauce.

Corn Casserole – Made with creamed corn, butter, sour cream, eggs, and corn muffin mix.

Enchilada Casserole – Made with ground beef, cream of chicken soup, chilies, mild cheese, and flour tortillas.

Squash Casserole – Made with zucchini, cheese, carrots, sour cream, cream of mushroom soup, and herb stuffing.

Spinach Casserole – Made with fresh spinach, full fat milk, white onions, cheese, and brown rice.

Eggplant Casserole – Made with eggplant, red onions, bread crumbs, and Parmesan cheese.

French Toast Casserole – Made with bread, raisins, eggs, cinnamon, and vanilla.

King Ranch Casserole – Made with cream of chicken soup, plum tomatoes, Monterey Jack cheese, chicken fillets, and sour cream.

Pizza Casserole – Made with hamburger, red and white onions, egg noodles, mozzarella cheese, button mushrooms, herbs and spices, and tomato sauce.

Turkey Broccoli Casserole – Mde with turkey breast, broccoli, white onions, green peppers, rice, and mature cheddar cheese.

Shrimp Casserole – Made with shrimp, rice, Worcestershire sauce, and buttered bread crumbs.

Mexican Casserole – Made with chicken fillets, sour cream, green chilies, spices, and Monterey Jack cheese.