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Special Recipe Video: Irish Potato Pancakes

Menu for Sara from Tuscaloosa Featuring Beef Wellington

Avocado Balsamica
Sliced avocado dressed with balsamic vinegar and a touch of salt and pepper and placed on a bed of greens. Prepare 15 minutes before serving.

Individual Beef Wellingtons with Blue Cheese
Prepare steaks, and if you enjoy mushrooms then the duxelles one day in advance. Wrap beef and duxelles in store-bought pastry and bake 1 hour before serving. Link to a reviewed recipe: Easy Beef Wellington

Glazed Carrots with Lemon and Mint
See Chef Kevin’s Recipe Online. Vegetables can be “prepped” the day before. Listen to our audio class on how to best store your vegetables.

Mashed Potatoes with Horseradish
Visit Chef Kevin’s Blog for This Recipe
Can be prepared one day in advance. See Do-Ahead Mashed Potatoes for ChefsLine tips on preparing great mashed potatoes.

Chocolate Cheesecake

Here is the original:
Recipe Video for Valentine?s Day: Beef Wellington

We discussed our favorite desserts, romantic dining, and take a peek into how to create a healthy gourmet lifestyle for yourself and your loved ones.
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The Gourmet Nutitionist

Kitchen Guy’s Apple Fritters

Here’s what you need:
2 large firm, tart apples, peeled, cored and sliced into 1/4″ rings
1 Tbsp. apple cider
2 tsp. lemon juice
1 large egg, beaten
1 Tbsp. sugar
1/2 tsp. lemon zest
1/2 tsp. apple brandy
1/4 cup buttermilk at room temp.
1/2 Tbsp. butter, melted
1/2 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
Vegetable oil for frying

Here’s how to make it:
In a large bowl, toss apple rings with apple cider and lemon juice. Let stand for at least an hour. To make the batter, whisk egg, sugar, lemon zest in a small bowl until it forms a ribbon when you lift your whisk. Beat in apple brandy (you can substitute apple cider), then buttermilk and then the melted butter. Sift the flour with the baking soda and salt and fold it into the buttermilk mixture until you have a smooth batter. If the batter is too thick, add more buttermilk. Heat about 2 inches of oil in a deep fryer or pot with deep sides. Drain apple slices and pat dry. Dip slices into batter, letting excess drip off and place gently in hot oil. Dry until the bottom is deep golden brown and the coating puffs, about 2 minutes or so. Carefully turn slices and fry the other side until golden. Drain on paper towels and dust with powdered sugar.

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Recipe Video of the Week: Apple Fritters

Kitchen Guy Classic Lasagna
Ingredients
1 28 oz. can Italian tomatoes
1 pound ground beef
1/4 pound ground Italian sausage
1 small onion, chopped
1 Tbsp. sugar
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. garlic salt
1 6 oz. can tomato paste
2 eggs, lightly beaten
1 30 oz. container Ricotta cheese
1/2 cup Parmesan cheese
4 oz. lasagna noodles – no cook style
8 oz. Cheddar or Jack cheese cubes
1 4 oz. can sliced black olives

Method
Meat Sauce: Cook beef, onion, and sausage until well browned. Drain fat, and add sugar, oregano, crushed red pepper, bay leaf, salt, thyme, garlic salt, tomatoes with juice, and tomato paste. Simmer covered, for 30 minutes, then discard the bay leaf. Preheat oven to 350 degrees. Mix eggs and ricotta and 1/2 of the Parmesan in a bowl. Cover the bottom of a glass baking dish with a little bit of the sauce. Layer 1/2 of the noodles, half of the Ricotta-egg mixture, 1/2 cubed jack cheese, and 1/2 of the meat sauce. Repeat layers. Sprinkle olives and remaining Parmesan cheese and grated Cheddar cheese on top. Bake for 60 minutes covered and finish uncovered for an additional 15 minutes.

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Here is the original:
Recipe Video of the Week: Classic Lasagna