2 tablespoons penzey's southwest seasoning italian
8 servings kosher salt
8 servings kosher salt and pepper black freshly ground
0.3 cup juice of lemon fresh
0.3 cup juice of lime fresh
0.3 cup olive oil
1 tablespoon olive oil
3 tablespoons olive oil
1 cup onions sliced
2 cups parmesan cheese grated for topping the gratin set aside
8 servings hawk potato gratin red for serving, see recipe
1 onion red sliced thin
1.5 tablespoons salt
5 cups pkt spinach
2 tablespoons butter unsalted softened
3 cups warm water
2 pounds yukon gold potatoes unpeeled sliced
Equipment
bowl
frying pan
baking sheet
paper towels
oven
knife
blender
plastic wrap
baking pan
aluminum foil
stand mixer
kitchen scissors
meat tenderizer
Directions
Slice the beef tenderloin thinly and pound each slice with a meat mallet. Season the beef slices with salt and pepper.
Beat the eggs and pour them into a shallow bowl or baking dish.
Put the flour in another shallow dish. Stir the breadcrumbs and Italian seasoning together in a third shallow dish.
Dip a beef slice in the flour and shake off the excess flour. Then dip in the eggs, then in the bread crumbs and place on a plate. Repeat with all the beef slices.
In a large skillet, melt 2 tablespoons of butter and 3 tablespoons olive oil over medium-high heat. When the butter is melted and bubbling, add a few beef slices to the pan and cook until golden brown on each side, about 1 minute per side.
Drain the beef slices on paper towels to drain the excess oil. Repeat with all of the beef slices.
To make the salad: In a bowl, combine the cucumber and onion together.
Add 1 teaspoon salt and the lemon and lime juices. Toss to coat and let sit for 5 minutes.
In another bowl, combine the spinach and tomatoes and season with salt and pepper.
Add olive oil and toss to coat.
Lay the beef slices on a platter and top with the spinach and tomatoes and then with the cucumber salad.
Serve with Red Hawk Potato Gratin and Sunday Bread.
Preheat the oven to 350 degrees F.
Coat a 9 by 13-inch baking dish with softened butter.
In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes. Stir in the cream and cook for 1 minute.
Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish. Crumble 6-ounces of cheese over the bottom.
Layer the potatoes, overlapping them a bit, on top of the cream and cheese. Season with salt, and pepper, to taste.
Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan. Top with 6-ounces more of Red Hawk cheese. Repeat this step until all the potatoes and onion-cream has been used up.
Sprinkle the top of the gratin with the reserved Parmesan cheese. Cover the gratin with aluminum foil and bake for 1 hour.
Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling.
In a bowl, stir together the water and yeast.
Let sit for 5 minutes.
In a stand mixer, with a paddle attachment, mix the flour and salt.
Pour the yeast into the flour and add the honey.
Mix slowly until the mixture is just incorporated and the dough is formed.
Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute.
Place the dough in a bowl and cover with plastic wrap.
Let sit for 30 minutes.
Turn the dough out onto a lightly-floured surface and roll into a loaf shape. With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle. Take one piece of dough and pull it left, the next piece of dough, pull right. Repeat with all pieces until you have a shape that resembles leaves on a branch.
Transfer to a baking sheet and let rest for 20 minutes.
Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread.
Bake the bread for 20 minutes, or until golden and baked through.
