Cooking with Chef Diane

Filet Mignon with Brandy Tarragon Demi Glace

// April 12th, 2010 // No Comments » // Beef, Main Courses

This is the kind of recipe that you can alter according to your tastes. Change the herbs, spices, and liquor to create your own combinations. Grand Marnier with some sauteed exotic mushrooms would be nice here as well.

Filet mignon steaks
finely diced shallot
brandy, or liquor of your choice
tarragon, or herb of choice
demi glace
whole butter

Swedish Meatballs

// February 13th, 2010 // No Comments » // Appetizers, Beef, Main Courses

1 pound ground beef
1/2 pound ground pork
1/2 cup small diced onion
3T. chopped parsley
1/2 tsp. celery salt
1 tsp. worcestershire sauce
salt and pepper
1 egg
3/4 cup plain bread crumbs
1/2 cup milk
olive oil
flour
beef broth

Cabbage Wrapped Meatloaf Parcels

// November 7th, 2009 // No Comments » // Beef, Main Courses, Vegetables

Preheat oven to 350 degrees.
1 cup tomato sauce
1/3 cup ketchup (Heinz organic)
1 T. sugar

2 pounds organic lean ground beef
3/4 cup each, small diced onion and peppers (color of pepper is up to you. I used yellow and green as I add the red with the sauce)
1/2 cup sliced water chestnuts, chopped up
1 T. minced garlic
2T. balsamic vinegar
2T. worcestershire sauce
1/4 cup chopped fresh parsley
1 cup grated cheese ( I used locatelli here)
3 eggs
1/2 cup bread crumbs
1 large head of cabbage

Meatloaf

// November 4th, 2009 // 1 Comment » // Beef, Main Courses

1 cup tomato sauce
1/3 cup ketchup (Heinz organic)
1 T. sugar

2 pounds organic lean ground beef
3/4 cup each, small diced onion and peppers (color of pepper is up to you. I used yellow and green as I add the red with the sauce)
1/2 cup sliced water chestnuts, chopped up
1 T. minced garlic
2T. balsamic vinegar
2T. worcestershire sauce
1/4 cup chopped fresh parsley
1 cup grated cheese ( I used locatelli here)
3 eggs
1/2 cup bread crumbs