New Year

Happy New Year Wishes(2008)
From 101lifeStyle.com

New Year Recipes:

New Year Eve Recipes:

C.New Year Eve Main Dishes(Contd.):

6.Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust:
Ingredients:
1/4 cup whole-grain mustard; 3 Tbs. extra-virgin olive oil; 1 Tbs. dried savory, finely crumbled; 1 Tbs. dried thyme, finely crumbled; 1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed); Vegetable oil for sautéing; Coarse salt; Freshly ground black pepper;
Method:
In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You'll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals. Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) to get a good sear. When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 min. before slicing. Serve warm or at room temperature.

7.Vegetarian Quesadillas With Black Eyed Bean And Spinach:
Ingredients:
Filling suggestions:
Cheese (shredded cheddar, Monterey Jack or Fontina; or crumbled feta or goat cheese); Low-fat refried beans OR jarred bean dip OR canned black beans, drained; Tomatoes, cored, seeded and diced; Scallions, sliced OR red onion, sliced or diced and sautéed; Mushrooms, sliced and sautéed; Frozen chopped spinach, thawed and squeezed dry; Roasted red pepper; Pickled jalapeno pepper, sliced or minced; Black olives, sliced or chopped; Any leftover cooked vegetables; Roasted garlic or a sprinkle of garlic powder; A sprinkle of cumin; A dash of hot sauce;
Optional garnishes:
Sour cream; Salsa; Guacamole;
Method:
For a single serving, use two 6-inch (taco-size) tortillas, or one 9-inch (burrito size) tortilla folded in half. Pile fillings on one flour tortilla (or half of a large one) and cover with another tortilla (or the bare half). Place quesadilla on a lightly oiled baking sheet. Bake quesadilla in a 350 degree oven for 10-15 minutes, or a 400 degree oven for 5-10 minutes, until cheese is melted. Transfer the quesadilla to a cutting board and cut into wedges. Serve hot with desired garnishes. (For a non-vegetarian quesadilla, add cooked shredded chicken, browned ground beef, or browned sausage.) Totally different direction: spoon the gills out of Portobello mushroom caps, marinate in balsamic vinaigrette, grill and serve like burgers with buns and a variety of assorted add-ons, perhaps including caramelized onions, roasted red peppers, crumbled gorgonzola.

8.Layered Cashew and Mushroom Nut Roast(serves 6):
Ingredients:
1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves crushed garlic; 225g cashew nuts; 110g fresh breadcrumbs; 1 egg; 3 medium parsnips(cooked and mashed in a little butter); 1 tsp fresh rosemary; 1 tsp fresh thyme; 1 tsp vegemite; 150ml hot water or stock; salt and freshly ground pepper; 25g butter; 225g mushrooms chopped; Butter for greasing tin;
Method:
Pre-heat the oven at 180 Celsius. Heat the oil and fry the onion and garlic until soft. Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder. Mix the cashew nuts with the breadcrumbs. Beat the egg and add to the dry ingredients. Mix in the mashed parsnips and herbs. Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist. Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well. Melt the butter in a frying pan and saute the chopped mushrooms until soft. Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture. Cover with foil and bake for one hour. When cooked, remove from the oven and let it stand for 10 minutes before turning it out. Serve hot or cold.

9.Papardelle With Exotic Mushrooms:
Ingredients:
1 oz dried porcini; ¼ cup hot water; 1 – ½ cups fresh or canned chicken stock; 2 tbsp melted butter; 1 lb fresh and / or wild mushrooms(such as sitaki, chanterelles, oyster, and morels); 2 shallots, finely minced; 2 tbsp brandy; 2 Tbs. fresh mixed herbs; 2 Tbs. heavy cream; salt and pepper; 1 lb. fresh pasta cut into pappardelle;
Method:
Place dried mushrooms in a small bowl and pour over hot water. Let sit 10 min. Place chicken stock in small saucepan and cook over gentle heat until reduced by one-third. Drain porcini liquid into chicken stock, except last tbsp which may be sandy. Chop reconstituted porcini into 1/4-inch dice. Brush and trim the selection of fresh wild mushrooms. In medium skillet melt butter and cook shallot until soft. Add chopped mushrooms and cook gently until they release part of their moisture. Add the brandy and cook a minute more. Then add the herbs (thyme, tarragon, chives or parsley). Add the cream, then the reduced chicken stock, and salt and pepper to taste. In a large pot, bring 4 quarts water to boil, add 1 Tbs. salt, add pasta. Simmer, stirring with a wooden fork until pasta no longer tastes of raw starch. Simmer, stirring with a wooden fork until pasta no longer tastes of raw starch. Immediately drain pasta.Put the drained pasta back into the pot, toss with the exotic mushroom sauce, taste and adjust the seasoning. Serve immediately on warmed plates.

10.Crab Quiche:
Ingredients:
½ c mayonnaise; 2 t flour; 2 beaten eggs; ½ c milk; 7 ½ can flaked crab meat, drained; 1 sliced and diced swiss cheese; 1/3 c green onions sliced; 1 (9 inch) unbaked pie crust;
Method:
Mix first four ingredients until blended. Stir in crabmeat, swiss cheese, and green onions. Pour into 9 inch, unbaked pie crust. Bake at 350 degrees for 40-45 minutes. Let set 15 minutes before serving.

New Year Eve Side Dishes