Tag Archives: food52

Food52 – The Cookbook

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Last weekend I was delighted to host a book launch party for Amanda Hesser, Merrill Stubbs and 20 Bay area members of the recipe site Food52.  Amanda and Merrill, the co-founders Food52, were in the Bay area promoting the newly released Food52 Cookbook –  a compilation of a year’s worth of winning recipes. Food52 “grew out of an insight that many of the best recipes come from home cooks.” Each week a contest is announced and entries submitted from the F52 community. Amanda, Merrill and the F52 editors whittle the entries down to 2 selections which are then voted on by the entire community. The winning recipe earns a spot in the cookbook. I am more than honored that 4 of my recipes are in the first cookbook.

Aside from publishing recipes, Food52 has evolved into an active and thriving online and offline community, sharing recipes, news, tips and advice while creating long lasting friendships bound together by a love for food and cooking. So, when Amanda and Merrill arrived in San Francisco on their book tour, it was natural that we would gather the Bay area F52 community and enjoy a lunch together. Potluck, of course.


Homemade charcuterie garnished with lots of cheese

Here’s a riddle:
What happens when you gather 20 passionate foodies for a potluck party?
Answer: You are treated to an amazing array of food.

Chicken Pesto Skewers
by Becky (KitchenSolo) – photo by Andrew Gaber

Sausage and Kale Tart – winning recipe by Karen (My Pantry Shelf)
Prepared by Tiffany (Ms. T) – Photo by Andrew Gaber

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The only downside to hosting a party like this is I was so busy I didn’t have a moment to take any pictures. Andrew Baber kindly shared this photo of Amanda and Merrill chatting with Shelly Peppel (Food52 News) and Beverly Best. Thanks, Andrew!

Porcini and Rosemary Crusted Beef Tenderloin with Porcini Port Sauce

beef tenderloin tf

This recipe is worth celebrating. Porcini and Rosemary Crusted Beef Tenderloin has been selected as a winner  in this week’s Food52 contest for Your Best Holiday Roast. And that’s not the only reason it’s worthy of a party. Dried porcini mushrooms blitzed with fresh rosemary sprigs and black peppercorns create an umami-rich rub for the beef, forming a crust that melts into the meat while roasting. It’s stand alone delicious, yet when napped with a luxurious port wine reduction infused with more porcini and rosemary, this dish becomes an elegant dinner worthy of any holiday celebration. So go on, name a holiday – or just call it the weekend. This is a treat that your family and friends will be sure to enjoy. And that’s worth celebrating, too.

Porcini and Rosemary Crusted Beef Tenderloin with Porcini Port Sauce

Salting the  meat in advance ensures juicy results and a crispy crust. A combination of port and red wine is used in this recipe. Red wine may be substituted with additional port. Serves 6 to 8.

For the beef tenderloin:
1 center cut beef tenderloin, about 3 pounds
Salt
1 ounce dried porcini mushrooms
2 tablespoons fresh rosemary leaves, finely chopped
1 teaspoon black peppercorns
Olive oil

For the Porcini Port Wine Sauce:
1/2 ounce dried porcini mushrooms, reconstituted in 3/4 cup hot water
3 tablespoons unsalted butter, room temperature
1 medium shallot, finely chopped
1 cup port wine
1 cup heavy-bodied red wine
2 rosemary sprigs
1/2 teaspoon salt, or to taste

1. Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from the refrigerator.
2. Preheat the oven to 400°F. Combine the mushrooms, rosemary, and peppercorns in a spice grinder. Grind to a coarse powder. Rub the beef with olive oil, then coat all over with the rosemary porcini rub.
3. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add the beef and brown on all sides, about 8 minutes, turning as necessary. Transfer the beef to a roasting pan, and set the skillet aside without rinsing for the sauce.
4. Roast beef in the oven until a meat thermometer inserted in the thickest part reads 125*F, about 30 minutes for medium-rare. Remove from the oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes.
5. While the beef is roasting, prepare the sauce. Strain the porcini water through an un-bleached paper towel into a small bowl. Reserve the strained liquid. Coarsely chop the porcini.
6. Add 1 tablespoon butter, the shallots, and porcini to the reserved skillet. Sauté over medium heat until the shallots are translucent, about 2 minutes. Add the port, scraping up any brown bits in the pan. Add the red wine, mushroom stock, and rosemary. Bring to a boil and cook uncovered until the sauce is reduced by about half to approximately 1 1/2 cups. Add the salt and taste for seasoning. Strain through a fine-meshed seive into a small saucepan, pressing firmly on the solids; discard solids. Heat the sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep warm until serving.
7. To serve, carve the meat in slices. Serve on warm plates with the porcini port sauce.