In Good Taste: NY's Eve Sparkling Dinner

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste Cooking School
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

A Sparkling New Year’s Eve Dinner

of Painted Hills Beef Wellington

New Year's Eve is the time to pull out all the stops and welcome the coming year in style. The new Millennium Beef Wellington is a modern update of a culinary classic. Classic beef Wellington consists of a substantial piece of beef tenderloin swathed in a fine pate and a heady mix of mushrooms, shallots, herbs and butter enrobed in a cloak of puff pastry. In this recipe instead of enclosing the beef in the pastry we have chosen to layer the component parts thereby preserving the integrity of all the ingredients and lightening the dish considerably. We begin with a layer of puff pastry that is pre-baked, top it with a layer of lightly sautéed arugula, next comes a layer of sautéed mushrooms followed by the roasted tenderloins. The final fillip is a delectable sauce enriched with port wine and finished with roasted shallots. The best part is that most of the elements may be prepared ahead and everything put together at the last minute.

We’ll begin the evening with a lighter version of Oyster Rockefeller and round out the meal with a crisp seasonal salad and roasted vegetables. A make ahead layered trifle of chocolate, Amarena cherries, cream and kirsch is a spectacular finish to the meal.

Oysters Rockefeller

Oysters baked with mixed greens and herbs, Pernod, a dash of spice and bread crumbs

Salad of Watercress, Winter Greens, Pomegranate and Almonds

A simple crisp green salad with pomegranates, almonds and a citrus dressing

New Millennium Beef Wellington

Local Tenderloin of beef, seared and layered with wild mushrooms, herbs and flaky pastry

Roasted Parsnips and Carrots with Herbs

Carrots and parsnips roasted to a mellow sweetness in olive oil, rosemary and sage

Chocolate, Amarena Cherry and Cream Trifle

Dark chocolate sponge cake layered with Amarena cherries, kirsch laced cream and shaved chocolate

Instructor: Chris Arnerich & Nancy Forrest

Date: Monday, December 10, 2007 at 6:30 pm

Fee: $105

Sept. October November December

In Good Taste Cooking School: Portland's leading cooking school

www.ingoodtasteschool.com