"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Thursday, May 8, 2014

Watercress Anyone? Grilled Filet Mignon with Herb Butter & Texas Toast

Now that I am retired I am able to take the time to go and do things that I haven't had the time to do in years.

My mother in laws farm has two running springs on it.  One has managed to stay running through the droughts we've had the last couple years.  I haven't been down there in many, many years, but I knew there used to be watercress growing at one of the springs.  So yesterday's adventure was going to the spring.  Here is what is found.

This recipe was taken from

Grilled Filet Mignon with Herb Butter & Texas Toast

Servings: 4

1 tablespoon whipped butter, slightly softened
3 teaspoons extra virgin olive oil, divided
1 tablespoon minced fresh chives
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic, 1 minced and 1 peeled and halved
1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4 slices whole grain bread
4 cups watercress, trimmed and chopped


1. Preheat grill to high. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives, capers, 1 teaspoon marjoram, 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.

2. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.

3. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.


Per Serving: 303 calories; 14 grams fat; 80 milligrams cholesterol; 15 grams carbohydrates; 29 grams protein; 5 grams fiber; 438 milligrams sodium

Wednesday, May 7, 2014

Cream Cheese Pound Cake

I decided that I need yet another cake pan.  This is what I decided on.

A cream cheese pound cake recipe with butter and vanilla.
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
1 cup butter, room temperature
1/2 cup shortening
3 cups granulated sugar
1 package (8 ounces) cream cheese, room temperature
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract

Prepare Pan with solid oil and flower.

In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in cream cheese. 

Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes to 1 hour and 25 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.

Cover with your favorite glaze.

This recipe had just a little too much dough for my pan.  If this happens to you, I would fill muffin tins with the excess dough.