Text 1443, 94 rader
Skriven 2013-06-20 06:12:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: What's in your Trolley?
===============================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> Well, it was a nationwide Consumer Reports thing. I just found it a
 DS> Did they also do a top ten list?  That would be interesting as well.

 DD> I am not overly familiar with Consumer Reports since I have determined
 DD> that they get nit-picky over criteria that, IMO, are trivial in far,
 DD> far too many instances. But, on the face of it, they probably didn't do
 DD> a top ten most because CR is more about tossing brick bats than kudos.

 NB> Back when I used to subscribe, they usually would point out the best
 NB> all-over and the best buys... in whatever category they were testing.
 NB> But they also did tend to downgrade things over what I also considered
 NB> trivial nit-picky items...

A quick trip to C.R.'s site shows that they did do a "best of" as well. But,
the reporter who piqued my interest didn't choose to include that in his
article. And I don't care to subscribe just to learn who who really good guys
were -- however, they imply that the top two were Wegman's (mid-Atlantic) and
Raley's (left coast).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wegman's Wellington
 Categories: Beef, Pastry, Mushrooms
      Yield: 8 Servings
 
      8    (6 oz ea) beef tenderloin
           - filets
           Salt & pepper
           Wegmans Pan Searing Flour
      1 tb Olive oil
     16 oz Pkg Puff pastry; thawed
           All-purpose flour
      1 c  Mushroom duxelles *
  3 1/2 oz (1/2 pkg) Les Trois Petits
           - Cochons Pate w/Mushrooms
           - in 8 slices
      1 lg Egg
      1 tb Water
 
  * Separate recipe
  
  Season with salt and pepper and dust beef with pan-searing
  flour. Heat oil in pan on MEDIUM-HIGH until oil faintly
  smokes.
  
  Add beef filet. Sear 1-2 min each side. Remove from pan;
  refrigerate minimum 4 hours (to overnight). Repeat with
  all filets.
  
  Roll puff pastry on lightly floured work surface to
  14" x 20". Cut into 8 equal pieces (about 7" x 5").
  
  Spread each filet with even portion of mushroom duxelles.
  Top each with pate slice.
  
  Center filets, pate/duxelles-side down on pastry squares.
  Whisk together egg and 1 Tbsp water in small bowl to make
  egg wash. Brush egg wash along outside exposed edges of
  pastry. Bring pastry corners toward center; mold dough to
  seal tenderloin completely. Place beef pastries
  (Wellingtons) seam-side down on parchment-covered baking
  sheet.
  
  Brush tops and sides thoroughly with remaining egg wash.
  Score tops very lightly in crisscross pattern; refrigerate
  two hours.
  
  Preheat oven to 400oF/205oC. Bake Wellingtons 25 min until
  internal temp of beef reaches 130oF/55oC for Medium.
  (Check by inserting thermometer halfway into thickest part
  of beef.) Rest 10-15 min before serving.
  
  Serve with Red Wine Sauce with Truffle Butter.
  
  Chef Tip(s): If you prefer well-done, bake until internal
  temp reaches 145oF/63oC.
  
  Always work with cold puff pastry.
  
  Serves 8
  
  From: http://www.wegmans.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I have always admired atheists. I think it takes a lot of faith. D. Frolov
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)