The Menu
PEPPERCORN ROAST BEEF
Oven Roasted New Potatoes
Watercress and Green Bean Salad
Tomato Soup Cake
The Recipes
PEPPERCORN ROAST BEEF
MAKES 8 SERVINGS.
4 pound bottom round beef roast
2 tbs Dijon mustard
2 tbs mixed crushed peppercorns
1 tsp Italian seasoning
3 cloves garlic, sliced
FOR GARNISH: SOME TOMATO WEDGES
Heat oven to 325°F.
Place roast on rack set in roasting pan. Spread mustard over beef. In bowl, combine peppercorns, seasoning, and garlic, press onto beef. Place roast in oven, roast 2 hours or until done. Let sit 10 minutes before carving.
Oven Roasted New Potatoes
serves 6 to 8.
A decadent and delicious new way of preparing potatoes.
* 8-10 new potatoes
* salt and pepper
* 1/4-1/2 cup melted butter
* 8-10 slices bacon, crisp cooked,crumbled
* 1 cup shredded cheddar cheese
* chopped scallion (optional)
1 Scrub the potatoes and cut into bite size pieces.
2 Cook in water to cover in a saucepan just until tender.
3 Place half the potatoes in a 2 quart baking dish.
4 Season with salt and pepper.
5 Drizzle with half the melted butter.
6 Sprinkle with half the bacon, half the cheese and half the scallions.
7 Repeat layers with the remaining ingredients.
8 Bake at 350*F for 20 minutes or until bubbly and heated through.
Watercress and Green Bean Salad
Source: marthastewart.com
Serves 8;
To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to four days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.
1 teaspoon coarse salt, plus more for seasoning
16 ounces green beans, trimmed and cut into 1-inch pieces
4 tablespoons finely chopped shallot
4 tablespoons fresh lemon juice
Freshly ground pepper
4 tablespoons extra-virgin olive oil
2 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
2 bunches watercress, thick stems discarded
1/2 cup packed mint leaves (large leaves torn in half)
1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
2. Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
3. Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.
Tomato Soup Cake
* 4 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 2 teaspoons cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground cloves
* 1 cup butter
* 1 pound light brown sugar
* 2 eggs
* 1 can (10 1/2 ounces) condensed tomato soup
* 2 cups chopped walnuts or pecans
* 1 cup raisins or chopped dates
Preheat oven to 350°F.
Into a large bowl sift flour and baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside. In a large mixing bowl with an electric hand-held mixer on high speed, cream butter until light.
Beat in sugar until light. Add eggs, beating until light and fluffy. Pour soup into a 2 cup measure; add water to measure 2 cups. Beating on low speed, add flour mixture to butter and egg mixture (about 1/4
at a time) alternately with tomato soup mixture, ending with flour mixture. Beat just until combined. Fold in nuts and raisins or dates; spoon into a greased and floured 13x9x2-inch baking pan.
Bake for 55 to 60 minutes, or until cake tests done. A cake tester or wooden pick should come out clean. Cool cake in the pan on a rack for about 30 minutes. Turn tomato soup cake out of pan onto rack to cool completely. Frost tomato soup cake with Cream Cheese Frosting or your favorite icing.
Cream Cheese Frosting
This cream cheese frosting will frost a 9-inch square cake or the top of a 9x13-inch cake.
* 8 ounces cream cheese
* 1/4 cup butter (1/2 stick)
* 1 lb powdered sugar
* 1 teaspoon vanilla extract
* 1 pinch salt
* 3 tablespoons milk or cream, enough to aid in spreading consistency
1. Blend softened cheese and butter in mixer.
2. Blend and whip in the sugar and vanilla.
3. Beat in enough cream to arrive at the right spreading consistency.
4. Ready to spread.
PEPPERCORN ROAST BEEF
Oven Roasted New Potatoes
Watercress and Green Bean Salad
Tomato Soup Cake
The Recipes
PEPPERCORN ROAST BEEF
MAKES 8 SERVINGS.
4 pound bottom round beef roast
2 tbs Dijon mustard
2 tbs mixed crushed peppercorns
1 tsp Italian seasoning
3 cloves garlic, sliced
FOR GARNISH: SOME TOMATO WEDGES
Heat oven to 325°F.
Place roast on rack set in roasting pan. Spread mustard over beef. In bowl, combine peppercorns, seasoning, and garlic, press onto beef. Place roast in oven, roast 2 hours or until done. Let sit 10 minutes before carving.
Oven Roasted New Potatoes
serves 6 to 8.
A decadent and delicious new way of preparing potatoes.
* 8-10 new potatoes
* salt and pepper
* 1/4-1/2 cup melted butter
* 8-10 slices bacon, crisp cooked,crumbled
* 1 cup shredded cheddar cheese
* chopped scallion (optional)
1 Scrub the potatoes and cut into bite size pieces.
2 Cook in water to cover in a saucepan just until tender.
3 Place half the potatoes in a 2 quart baking dish.
4 Season with salt and pepper.
5 Drizzle with half the melted butter.
6 Sprinkle with half the bacon, half the cheese and half the scallions.
7 Repeat layers with the remaining ingredients.
8 Bake at 350*F for 20 minutes or until bubbly and heated through.
Watercress and Green Bean Salad
Source: marthastewart.com
Serves 8;
To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to four days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.
1 teaspoon coarse salt, plus more for seasoning
16 ounces green beans, trimmed and cut into 1-inch pieces
4 tablespoons finely chopped shallot
4 tablespoons fresh lemon juice
Freshly ground pepper
4 tablespoons extra-virgin olive oil
2 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
2 bunches watercress, thick stems discarded
1/2 cup packed mint leaves (large leaves torn in half)
1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
2. Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
3. Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.
Tomato Soup Cake
* 4 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 2 teaspoons cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground cloves
* 1 cup butter
* 1 pound light brown sugar
* 2 eggs
* 1 can (10 1/2 ounces) condensed tomato soup
* 2 cups chopped walnuts or pecans
* 1 cup raisins or chopped dates
Preheat oven to 350°F.
Into a large bowl sift flour and baking soda, cinnamon, ground allspice, nutmeg, and ground cloves; set aside. In a large mixing bowl with an electric hand-held mixer on high speed, cream butter until light.
Beat in sugar until light. Add eggs, beating until light and fluffy. Pour soup into a 2 cup measure; add water to measure 2 cups. Beating on low speed, add flour mixture to butter and egg mixture (about 1/4
at a time) alternately with tomato soup mixture, ending with flour mixture. Beat just until combined. Fold in nuts and raisins or dates; spoon into a greased and floured 13x9x2-inch baking pan.
Bake for 55 to 60 minutes, or until cake tests done. A cake tester or wooden pick should come out clean. Cool cake in the pan on a rack for about 30 minutes. Turn tomato soup cake out of pan onto rack to cool completely. Frost tomato soup cake with Cream Cheese Frosting or your favorite icing.
Cream Cheese Frosting
This cream cheese frosting will frost a 9-inch square cake or the top of a 9x13-inch cake.
* 8 ounces cream cheese
* 1/4 cup butter (1/2 stick)
* 1 lb powdered sugar
* 1 teaspoon vanilla extract
* 1 pinch salt
* 3 tablespoons milk or cream, enough to aid in spreading consistency
1. Blend softened cheese and butter in mixer.
2. Blend and whip in the sugar and vanilla.
3. Beat in enough cream to arrive at the right spreading consistency.
4. Ready to spread.
