Beef Onions and Mushrooms in Cheater Yorkshire

I love the holidays.  Family, friends, food, drink and fun.  We tend to get a little lazier and hang out playing games, watching movies and just generally putzing about.  I like to experiment with new recipes as well.  Tis the season, why not?!
This recipe is something I came up with a few years ago by accident and has made over and over again.  We had a bag of frozen yorkshire, yes frozen, although never for a roast dinner when only the proper homemade yorkshire is very necessary.  (For last minute food emergencies).  We had a small piece of steak, some mushrooms and onions and blue cheese and weren't sure what to do .....I pondered only briefly.  That frozen yorkshire was going to be a vehicle for my beef.....it's going to drive it home!
Anyhow, you can totally do this vegetarian, which I've done many times before as well.  I usually serve this as an appetizer but have made a meal of it and served a salad or roasted asparagus alongside.  This will not disappoint. 
p.s. The reason I like the frozen yorkshire for this is because they keep their shape, have a wee crunch and take 4 whole minutes in the oven. 
p.p.s. You can prep a lot of this ahead of time and assemble and bake just before serving.




Beef Onions and Mushrooms in Cheater Yorkshire
(no quantities - make what you need)

1 bag of frozen Yorkshire (I use President's Choice frequently)
Top sirloin or beef tenderloin, cooked medium and sliced thinly
Blue Cheese, St Agur or a Stilton work nicely
Onion, sliced thinly
Mushrooms, sliced
Garlic, minced
Fresh Thyme
Salt and Pepper

Caramalize the onions over medium heat in butter/olive oil for about 30 minutes, or until sweet and golden brown, seasoning with a little salt and pepper.  Set aside and saute the mushrooms in the same pan, adding a little more butter or olive and tossing in the garlic halfway through.  Sprinkle some fresh Thyme leaves (1-2 tsp) and season with salt and pepper.  Cook another minute or so.  Remove from pan.  These steps can be done ahead of time.
Preheat the oven according to the package of yorkshire, usually 400F.  Place some thinly slice beef in the yorkshire.  Top with onions and mushrooms and a about 1-2 tsp of the the blue cheese, or more to taste.  Bake according to directions, or about 4 minutes.  Serve!

Bacon and Olive Stuffed Mushrooms

As I've said before, I love mushrooms and find it hard to believe that people hate them.  They make me happy.  Very very happy.  Anyhow....stuff em' and you've got yourself a little treat.  These wee jewels come from The Bon Appétit Cookbook and the only thing I did differently was add in a little freshly chopped parsley, which is just a personal preference. 
At first bite, this mushroom has bold flavours, but not so much they pop your head off, but just enough to get your taste buds working....you get what I'm saying?  No?  Make them...everyone that I served them to inhaled them and continued until they were gone.  I'll be whipping these bad boys up again, soon.  Lip smackin' deeelicious.


Did I mention that there's bacon in them?!!

 

 

 





 Stuff them just to the top because the shrooms will shrink a little.....and get all yummy and stuff.

 



 

 

Bacon and Olive Stuffed Mushrooms

 

Makes 18

 

18 Large mushrooms

4 slices of bacon

3 cloves garlic, chopped finely

1 tsp fresh rosemary or 1/2 tsp dried

1/4 cup Kalamata olives, finely chopped

2 oz cream cheese

 

Remove the stems from the mushrooms, coarsely chop and set aside.  Cook the bacon until crisp.  Drain the bacon on paper towel.  Reserve 1 tbsp of bacon drippings.  Add the mushroom stems, garlic and rosemary; saute until tender and add to a bowl along with crumbled bacon and olives.  Add the cream cheese  and combine.  Check for seasoning.

Lightly brush the bottom of the mushrooms with olive oil.  Spoon filling into each mushrooms. (Can be made up to 24hrs ahead and refrigerated).

Pre-heat oven to 375 F  Bake mushrooms about 20 minutes.  Remove from oven and serve.

 









Frico

It's hard to actually call this a recipe because it contains only one ingredient but I did have to fire up the oven, so a recipe it is and will remain.
Frico is basically Parmesan or Grana Padano cheese melted down into crispy little coins.  You can also mold, while still warm,  into mini muffin tins or over a wooden spoon to create a vehicle, if you will, for other ingredients. These little jewels are awesome garnishing a salad, in a bowl of soup or straight up with a glass of bubbly....it always comes back to my beloved bubbly......
p.s. I hope to have at least one more post up before Christmas but if not, Happy Holidays!!

Frico

Freshly grated Parmesan or Grana Padano (grate your own cheese, DO NOT use the artificial stuff)

Preheat the oven to 375F.  On a baking sheet fitted with parchment paper, mound the cheese (use between 1-2 tbsp per pile) and spread out a little.  Don't put the mounds too close or they will melt into one.  Place in the oven for between 4-6 minutes, checking around 4 minutes so they don't burn.  Once the edges are lightly golden and they've stopped bubbling rapidly, remove them.  If you plan to mold them, do it while they're still warm as they do firm up quickly.  They'll hold in an airtight container for a day.