Christmas came early at my house, as you will see below. Normally, you will find me baking thousands of cookies to give to friends and wrapping dozens of tamales for the holidays. This year, however, will be different. I am keeping things simple so I can finish working on the copy-editing state of my first book. I am eager to get this baby to the printer as the countdown towards publication inches nearer.
The recipe I am sharing with you has proven to be a quick and easy solution to my entertaining needs this season. I love its fabulous combination of flavors: a little bit of sweet, a touch of bitterness, and plenty of umami to go around. It is the perfect solution when I entertain on a whim. Believe me when I tell you that this is exactly the kind of recipe that I will be depending on to help me navigate this busy time of year.
2011 promises to be an exciting year for me. My first cookbook will be published by The University of North Carolina Press this upcoming fall. I will be posting the final title of my book and the exact publishing date in the very near future. I look forward to the excitement of a book launch and book-signing events that will follow (where I hope to meet many of you).
If I have learned a lesson this year is that writing and publishing a book takes time; a very long time. Let's just say that I am not very patient....
Thankfully, I have found the perfect distraction to help time move along. I am happy to report that I have just signed my second book deal with The University of North Carolina Press! I will begin writing my second book in January. That shall keep me busy and out of trouble until the publication of my first book, don't you think?
Writers dream of finding a home for their work. Words can hardly explain how grateful I am to have found mine and to be able to work once more with this amazingly warm and talented group of people.
With these exciting news come some changes. The most important one is that my teaching kitchen is now to be only a testing kitchen. That means that I will not continue to teach from my home studio. Instead, you will be able to join me in the different venues where I will continue to teach. I promise to keep you posted with new class schedules and book launch events as they come to be. I see this as the natural progression of a cookbook author and so I look forward to this new stage in my career with great joy.
I invite you to continue to read my columns in Edible Piedmont at www.ediblepiedmont.com and starting in February, in Military Officer's Magazine (in addition to their e-zine where they've been appearing since earlier this year).
I wish you all a very happy end to 2010 and an even happier 2011. Like we say in Spanish: Feliz Navidad y Prospero 2011! Until then (and no matter how busy you get), keep on cooking!
2 beef filets (about 6 ounces each)
20 slices French Baguette
1/4 cup prepared horseradish
1/4 cup sour cream
3/4 cup prepared garlic marmalade (or orange marmalade)
Parsley, for garnish
Heat an outdoor grill (or indoor grill pan) until very hot. Sprinkle filets with salt and pepper; let them sit at room temperature for 15 minutes. Grill filets for 6 minutes per side (for medium rare), or until done to your liking; allow filets to rest, at room temperature for 10 minutes before slicing thinly. In a small bowl, combine horseradish and sour cream. Brush each slice of bread with the horseradish mixture; top with a slice of filet, and with a dollop of marmalade. Garnish with parsley.
Yields: 8-10 servings
©Copyright Sandra A. Gutierrez 2010; All Rights Reserved. No part or whole of this post nor the photographs can be used, disseminated,re-posted, or transferred without express written consent of the author.