I haven't written a blog post for some time as noted by many of my readers. I do appreciate all your feedback and queries.
First, I had a very busy summer and fall, both in Nova Scotia and here in Germany, thus the time slipped away. Then, I had a painful hip and was in treatment for that, along with a recent tooth episode. Things have settled down somewhat, although the four weeks of Advent have been filled with activities, parties and celebrations.
Now Christmas is almost upon us once again with baking preparations for Christmas Eve and Day ongoing. We are doing a little less this year but still keeping up with our traditions.
One of our important celebrations in December was an anniversary. Hans did himself proud with a beef Wellington, a dish he has prepared before and one that always is a lot of work. I wrote about this in detail in my blog post of 5 May 2011.
A reader asked me whether Hans used one large piece of puff pastry or two. He uses two. This reader has made this dish a number of times but doesn't want to use truffles so asked what she could use instead. Truffles are, of course, the important part of this dish; however, Hans says that you could substitute Pfifferlingen (chanterelle) mushrooms, although the taste would be changed. Our fillet was 2 lbs/1 Kg in weight and he used 20 grams of truffles. (They come from the Perigord region of southwestern France.) They are expensive, but for a special occasion well worth the price.
In the following picture you can see the medium-rare fillet of beef and the cooked truffle farce surrounding it.
We accompanied the beef with fresh carrots, fresh green asparagus and Pfifferlingen (chanterelle) mushrooms as well as boiled potatoes and a great sauce.