Roasted Carrot and Filet Mignon

This dish is by far the easiest but sophisticated meat dishes I have made. It is sophisticated in the sense that your guests will eat with their eyes because of the timeless elegance and beauty of the dish itself. I hope you enjoy this recipe as much as I do.

Serves 5 people

Roasted Carrots
Ingredients
. 5 heirloom carrots, peeled
. 3 garlic cloves, finely chopped
. 1 teaspoon of fresh thyme leaves
. 1 tbsp EVOO
. salt to taste

Procedure
1. Preheat oven to 350 degrees.
2. Place carrots on a sheet pan and season with garlic, thyme, and salt.
3. Drizzle the olive oil and bake in the oven for 30 min, moving them around after 10 minutes at a time.

Red Wine Sautéed Vegetable Mix
Ingredients
. 1 large orange carrot, cubed
. 1 onion, finely chopped
. 1 celery stick, thinly sliced
. 2 cloves garlic
. EVOO
. 1 cup red wine

Procedure
1. In a sauce pan, heat up 1 tablespoon EVOO.
2. Add the carrots and sauté for about 5 minutes.
3. Add the onions and celery and sauté for another 5 minutes.
4. Add the garlic.
5. Add the red wine and simmer until thickened with the vegetables.
6. Once thick, put on low heat until the rest of your dish is complete, then take a tablespoon and place it where the sliced filet mignon will rest over it.

Filet Mignon
Ingredients
. 5 pieces of 1/2 inch thick filet mignon
. salt and pepper
. EVOO

Procedure
1. Season the filet mignon with salt, pepper, garlic, and EVOO. Place to the side.
2. Preheat either a grill or grill pan to 450-500 degrees Fahrenheit.
3. When the grill has reached to 450, place the filet mignon on the grill and cover for 4 minutes. Then, turn them and cover for another 4 minutes.
4. Remove from the grill and place on a plate. Cover with foil and let it rest for 5 minutes.
5. Once rested, slice and plate next to the roasted carrot on top of the red wine sautéed veggies.

Talina’s Pesto

There are so many delicious recipes for pesto… so of course I have one of my own too!

It’s not too different from the traditional pesto recipe, but its just so delicious.
Pesto is great to put on toast with some tomatoes and extra olive oil, pasta, a grilled cheese and pancetta sandwich, ….oh the possibilities. Try me recipe out and let me know what you think

Photo by: Hayley Boomhower and Sean Rea

Appliances
. food processor

Ingredients
. 1 bunch of fresh basil
. 1/4 cup almonds
. 1/4 cup grated white cheddar cheese
. 3 garlic cloves
. 1/2 cup EVOO
. juice of 1 lemon
. salt and pepper to taste

Procedure
1. Pull the basil leaves off the stems of the basil. Add it to a food processor.
2. Add the rest of the ingredients into the food processor and pulse until it becomes super fine and spreadable.
3. Enjoy on some fresh made pasta or a piece of toast.

Simple Pasta with Pancetta and Goat Cheese

This is one of the easiest and flavorful pastas. It’s so simple that I have to hold myself back from making it every night. If you like garlic, you’ll love this. Don’t forget the wine!

Ingredients

.16 oz. bag dried spaghetti (or whatever type of pasta you like)
.4 tablespoons EVOO
.5 garlic cloves, finely chopped
.1/2 bunch of Italian parsley, finely chopped
.1/4 cup of white wine
.4 oz. goat cheese log (sliced into 4 slices of 1/4 inch thick)
.4 slices of pancetta, cooked to crispiness

Procedure

  1. Bring a pot of water to boil.
  2. Add the dry pasta and boil for 11 minutes.
  3. While the pasta is boiling, in a sauce pan add 2 tablespoons of EVOO on medium heat.
  4. Add the garlic and cook until the garlic creates an aroma.
  5. Add the white wine and let it cook and thicken like a sauce.
  6. Add the parsley.
  7. By this time, the pasta should be all done. Add the pasta into the saucepan and mix.
  8. Plate the pasta and on top add a slice of pancetta and a slice of goat cheese.

Photo by: Hayley Boomhower and Sean Rea

And there you have it, a simple, easy, fast, and not to mention delicious pasta dinner. Anush!

Simple Berry Salad

Berries and summer go together like peanut butter and jelly. They are so refreshing to snack on under the hot California sun. I have a really simple recipe that I like to make. Let me repeat: It’s SO SIMPLE.

Ingredients

. Raspberries
. Blackberries
. Blueberries
. Julienned fresh basil leaves
. Juice of 1/2 a lemon
. Powdered sugar for garnish

Procedure

  1. Put all berries in a bowl and mix in the basil with the lemon juice.
  2. Garnish with some powdered sugar and a fresh edible flower (optional).

Photo by: Hayley Boomhower and Sean Rea

See how simple? Try it out, taste it, and leave a comment!

Anush

 

Tagliata di Manzo

I had some left over beef from when I made Beef Bourguignon so I looked through some of my books and saw this recipe. I thought I would give it a try and it was perfect. A glass of red wine to go and I am a happy camper.

First you salt the beef and then shallow fry it. In a separate sauce pan, you combine rosemary sprigs, peppercorns, and some good quality EVOO on low heat while the beef is frying. Then you plate the beef pieces and pour the EVOO sauce over and ecco fatto! There you have it everyone, a simple, fast, and delicious meal. Buon Appetito!!

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