Grilled Asiago and Prosciutto
Once in a while, I just need a grilled cheese and soup night. However, since I have gotten a little more discerning with my ingredients ( i.e. I don’t really eat Kraft American Singles anymore), I was excited to find some new flavors for an old american classic. After looking in my cheese drawer, I realized I had a lot to choose from. So, even though I was tempted with Robusto, Gruyere, Gorgonzola, and Mozzarella, I decided to pick the Asiago (I had that leftover from my Sausage, Sage, and Crispy Garlic Fettuccine).
I decided to pair the cheese with prosciutto instead of ham. I also wanted to use up some herbs that were about to expire, so I used some basil. Sage would also work well on this sandwich.You can use any flavor combinations, this is just my rough idea (or a way to clean out my refrigerator). I served this with a butternut squash and sage soup and a mixed green salad with a sherry dijon vinaigrette.
Prosciutto Wrapped Beef Tenderloin Roast
I try to eat red meat at least once a week, but sometimes it seems too much of a hassle during the winter. I love burgers, or steak, on the grill during the hottest parts of summer. However, we are in the dead of winter here in Seattle, which means grilling is not an option unless you are willing to get “drizzled on”. This is why roasting red meat in the winter is not only a perfect way to cook it, but an excellent way to heat your house.
The tenderloin cut of red meat is, in my opinion, the most cherished part of the cow. This roast is so tender, there is no need for a knife. I cover the roast with a horseradish sauce, and then wrap it in prosciutto for extra saltiness, and gorgeous presentation. Don’t be scared of the horseradish. It is not overbearing (like you would assume), just complimentary to the meat, because it has been roasted with it.
What is your favorite cut of meat?
Serves 4
Prep time: 5 minutes
Cook time: 25-45 minutes, depending on your desired doneness
1 1/2 to 2 lb. tenderloin roast, or two 1 lb. tenderloin roasts
2 tbsp. horseradish sauce
Cracked black pepper
Kosher salt
12 slices prosciutto, thinly sliced
Preheat oven to 375 degrees. Spread the horseradish sauce over the fillet(s) and sprinkle with a generous amount of pepper and a tiny amount of salt. Wrap the prosciutto around the beef, tucking the ends under the filet, until covered. Place on a baking tray lined with parchment paper. Cook for 25 minutes for rare, 35 minutes for medium, and 45 minutes for well done. (We cooked ours for 28 minutes for “mediumish”- more on the rare side).
Let rest at least 5 minutes, covered with tinfoil. To serve, slice and serve with a mixed green salad or roasted vegetables.
Penne with Wilted Spinach and Prosciutto
I have always had a misconception that when you make pasta it meant you had to put a bottled jar of red sauce over the top. Then, to finish the dish, you top it with fake parmesan cheese, and for an additional perk, you get to soak up the extra sauce with a piece of garlic bread.
Recently, Erik has been craving pasta. He told me the other day that I never cook pasta, which at first I disagreed with, but then I came to realize that it is partially true (maybe because of my misconception). I guess I always feel like pasta is such an easy dish to make, and does not seem “gourmet” in my opinion (unless you are eating at Tavolata). This dish, however, is an impressive pasta dish that took less than 15 minutes to make.
Goat Cheese and Butternut Pizza
It is Sunday, so generally I like to purge my refrigerator of all the various and assorted ingredients I have collected over the week. This pizza is the product of those leftover ingredients. All I had to buy was the dough!
I know it seems weird, but this pizza is so good. The goat cheese changes its flavor when it is warm, and the crispy prosciutto complements the softness of the roasted squash.
Also, if I cannot convince you about the taste, this pizza is incredibly healthy (I know it seems ironic). Goat cheese is lower in fat, calories, and cholesterol in comparison to a cow’s milk cheese. It is also easier to digest. Butternut Squash also has loads of Vitamin A, Vitamin C, and Fiber. The prosciutto on this pizza is also lower in fat and calories than a more common pizza topping such as pepperoni or sausage. So gorge away! It is guiltless pizza.
Peaches wrapped in Prosciutto
Erik and I looked at cookbooks all weekend, and we kept running into the peach and prosciutto combination. We decided to give it a try, and it is fabulous! Try it!
