TASTY HOLIDAY RECIPES

- Shannan Swanson, Tastybaby Co-Founder.

Roast Beef Tenderloin with Mushroom Ragout

2 pounds center-cut organic beef tenderloin roast, tied with string(ask your butcher)
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon organic butter
Organic Rosemary, finely chopped
Organic Mushroom Ragout, recipe follows

Preheat the oven to 400 degrees F.

Heat a large oven-proof skillet over medium-high heat. Season the beef on all sides with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.

Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes. Remove the string and discard.

Slice the tenderloin crosswise, arrange on a platter, and serve with the mushroom ragout.

Mushroom Ragout:
1 pound mixed organic mushrooms, such as shiitake, cremini, or white button
2 to 4 tablespoons organic unsalted butter
2 Tablespoons of Organic Extra-Virgin Olive Oil
1 medium organic shallot or 1/2 small organic onion, chopped fine
1/2 teaspoon kosher salt
Freshly ground black pepper
3 sprigs fresh organic thyme, cleaned & leaves stripped
1/2 cup  white wine, or pinot noir
1/3 cup organic heavy cream
*White Truffle Oil(optional)

Our Tasty Recipe:
Clean the mushrooms by brushing with a damp paper towel to remove any loose dirt. If using Shitake Mushrooms, remove the stems and discard, or compost. Trim the dry unsightly ends off the cremini and white mushroom stems. Quarter all the mushrooms and set aside.

Heat 1 tablespoon of the butter and 1 Tablespoon of Extra-virgin Olive Oil in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly in the pan, increase the heat to high. Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over, or use a wooden spoon.  Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry. Continue to cook until nicely browned, about 5 minutes.  Once the mushrooms have browned on both sides, turn the heat down to medium. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Removel the pan off the heat and add  the wine. Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil. *If using the White Truffle Oil, add a few drops and check seasoning.  Add more salt, pepper or truffle oil if necessary. Remove from heat. Spoon mushrooms around the sliced tenderloin and voila!
Yield: 2 cups

Potato Latkes

8 medium organic potatoes, peeled (keep in cold water if doing ahead)
1 medium organic onion
Organic Lemon juice
1 cup organic all-purpose flour
1 cup organic milk
1 organic egg
1 tablespoon baking powder
1/8 cup melted organic butter
Freshly grated organic nutmeg
Salt and pepper to taste
Organic snipped chives, for garnish
Tastybaby "Sweetie Pie" Organic Frozen Baby Food, or Organic Applesauce, for garnish
Organic Creme fraiche, for garnish
Organic Canola Oil

Our Tasty Recipe:

Grate potatoes and onions on a large-hole grater in a medium size stainless steel bowl. Add a little lemon juice and squeeze out excess water.
Mix flour, milk, egg, baking powder, and nutmeg in a small bowl. Add dry mixture to the potatoes and then add the melted butter.
Heat a little the canola oil until it begins to smoke in a skillet. Carefully spoon the latke mixture into the hot oil, flatten with a spatula and fry until golden on one side. Flip, and cook the same way on the other.
Serve with "Sweetie Pie" or applesauce, and creme fraiche.

Crispy Baby Artichokes

2 Organic lemons, halved
12 Organic baby artichokes
3 cups olive oil(do not use extra-virgin)
Sea salt or Kosher Salt
Grated Parmesan Cheese

Our Tasty Recipe:

Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.

Pumpkin & Corn Fritters

2 teaspoons organic vegetable oil
1 tablespoon organic unsalted butter
1 cup fresh organic corn kernels cut from the cob
1/2 teaspoon salt
1/8 teaspoon white pepper
4 containers of "Squash 'em" Tastybaby Frozen Organic baby food, or 1 (15-ounce) can pumpkin puree
3 tablespoons organic dark brown sugar
2 organic eggs, lightly beaten
1/4 teaspoon ground organic cinnamon
Pinch ground organic cloves
1/8 teaspoon ground organic nutmeg
1 cup organic all-purpose flour, sifted
1/2 cup organic cake flour, sifted
1 1/2 teaspoons organic baking soda
6 cups organic vegetable oil, for frying
Organic Agave syrup or vermont maple syrup, for drizzling
Organic Powdered sugar, for garnish

Our Tasty Recipe

Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with 1/4 teaspoon salt and the white pepper. Continue to cook the corn, stirring often, for an additional 5 minutes. Remove corn from pan and set aside on a plate to cool. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base. Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 degrees F.

In a large 6-quart pot, heat the vegetable oil to 325 degrees F. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. Remove the fritters from the oil and drain on a paper-lined plate. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made.

To serve, pile the fritters onto a serving plate and drizzle with cane syrup. Sprinkle with powdered sugar and serve while hot.

Macoroni & Cheese

8 tablespoons (1 stick) organic unsalted butter, plus more for dish
 1 cup of organic white or wheat bread crumbs, optional
 5 1/2 cups organic milk
 1/2 cup organic all-purpose flour
 2 teaspoons kosher salt
 1/4 teaspoon freshly grated organic nutmeg
 1/4 teaspoon freshly ground organic black pepper
  1/4 teaspoon organic cayenne pepper, or to taste
  4 1/2 cups grated organic sharp white cheddar cheese, (about 18 ounces)
  2 cups grated organic(if available)Gruyere cheese, (about 8 ounces)
  1 pound organic elbow macaroni or organic elbow quinoa pasta

Our Tasty Recipe

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place breadcrumbs in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.(some kids don't like bread crumbs, so skip this step if you have picky eaters).

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.