BYU Broadcasting | Culinary Creations

Directions: Lay six large salad plates out on counter. Arrange 3 endive leaves close together around outside edge of plate. Divide mixed greens among plates being careful not to cover up endive. Cris-cross asparagus spears on top of greens. Sprinkle with toasted walnuts and pears. Drizzle with vinaigrette.

Walnut Vinaigrette
Printable Version

Ingredients:

3/4 cup raspberry vinegar

1 teaspoon salt

1 teaspoon coarse-ground pepper

1/2 cup walnuts (toasted)

1 cup extra-virgin olive oil

Directions: Combine vinegar, salt, pepper and nuts in food processor. Pulse into blended. With processor running slowly add olive oil and blend until homogenized. Refrigerate up to four weeks.

Roasted Garlic Mashed Potatoes
Printable Version

Ingredients:

1 large head garlic

1 tablespoon extra-virgin olive oil

fresh ground pepper and salt

4 pounds potatoes (peeled and cut into large chunks

1/2 cup butter melted

drained potato water

Directions: Preheat oven to 425 degrees. Remove papery outer skin of garlic head. Place head in foil package and drizzle with olive oil. Roast for one hour. Unwrap package and let cool. Cut ends off each clove so that the roasted garlic can be squeezed out. Place garlic in food processor and puree. While garlic is roasting, prepare potatoes. Place potatoes in large pot and bring to boil in stove. Cook until very tender, about 30 minutes. Drain potatoes, saving water for later. Place potatoes, butter and roasted garlic in mixer with wire whip (or potatoe ricer). Begin to whip potatoes. Slowly add enough of reserved potato water to make potatoes the right consistency. Whip until very light and fluffy. Serve immediately.

Roasted Vegetables
Printable Version

Ingredients:

3 large carrots (peeled and cut into 2 inch chunks)

1 yellow onion (peeled and cut into 2 inch chunks)

1 eggplant (cut into 2 inch chunks)

2 parsnips (peeled and cut into 2 inch chunks)

12 large cloves garlic (peeled)

1/4 cup extra-virgin olive oil

Directions: Preheat oven to 400 degrees. Place vegetables onto cooking sheet. Toss with olive oil. Sprinkle with salt and pepper. Roast for 45 minutes or until vegetables are tender. Vegetable will roast best if tossed once or twice while baking. Transfer vegetables to serving platter.

Filet of Beef Tenderloin with Portabello Mushroom Sauce
Printable Version

Ingredients:

8 beef tenderloin filets -- six ounces each

2 cloves garlic (minced)

1 teaspoon salt

1 teaspoon coarse-ground pepper

Directions: Place filets on cutting board. Combine garlic, salt and pepper. Rub mixture into both sides of filets. Heat a large skillet over high heat. Sear steaks until brown on each side. Do not overcook (steaks finish cooking in oven with sauce). Place steaks in baking dish. Do not crowd.

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