Beef Tournedos With Juniper Berries

I was looking for a recipe for the filet mignon I got last week. I usually wrap them in bacon and season them with garlic, salt, worcestershire sauce, extra virgin olive oil and ground pepper. I wanted to try a new sauce, but didn't like mushroom or cream sauce either or anything complicated. I saw one online with juniper berries, gin, and balsamic vinegar. The ingredients are few and method of cooking is easy. Gin doesn't sound appealing so I used brandy. I liked this uncomplicated but very tasty sauce.

Beef Tournedos With Juniper Berries

1½ pounds small filet mignon, sliced into 1-inch thick pieces
2 tablespoons juniper berries, crushed
2 tablespoons brandy
2 tablespoons balsamic vinegar
½ cup beef broth
salt & ground pepper, to taste
oil for frying

• Secure beef with toothpicks to keep its round shape. (Optional, wrap each in half of a bacon rasher, then secure with toothpicks). In a small container, combine berries, brandy, vinegar and broth, set aside. In a heavy skillet, heat oil until nearly smoking. Season the sliced beef with salt and pepper, fry in hot oil, 3 minutes on each side. Transfer to a serving dish, set aside. (Don't forget to remove toothpicks before serving). Lower the heat to medium, add the broth mixture and let come to a boil, scraping the browned bits that are stuck at the bottom of the skillet. Cook for 2 minutes. Pour on top of the steaks. Best with croutons fried in olive oil or with thick fries, but since we're Filipinos I served them with steamed rice. I steamed some frozen quartered artichoke hearts to go with this simple dish.

Book Review ANGELICA: A NOVEL by Arthur Phillips

Angelica: A Novel by Arthur Phillips 5 stars

A psychological thriller set in Victorian England written most brilliantly by Arthur Phillips à la Rashomon, which is one of my top 20 favorite movies. The same story is retold from four different perspectives: the mother's, the hired spiritualist's, the father's, and the daughter Angelica's, my sympathy shifting as I read. The book deals with ghosts (real or imagined), relationships, memories, and psychoanalysis. The book is so good I couldn't decide if I should finish it in one day or read it slowly because I didn't want it to end just yet. I just had to read it again. I had the same reaction to Phillips' last novel The Egyptologist, I read the book twice in one week. He has become one of my favorite authors. Highly Recommended

BBQ

We had a gorgeous weather today, just perfect for grilling. I barbecued pork back ribs and loin chops which I marinated yesterday, asparagus spears, eggplants, and sweet corn on the cob. I peeled the eggplants and mixed them with grated ginger, then served with salted chopped tomatoes. I really love the taste of charcoal grilled food, not just meat but also fruits like pineapple, peaches, and bananas, and pizza also cooks well on the grill.

marinade for pork back ribs: calamansi juice, soy sauce, sea salt, lots of garlic, sugar, ground pepper

marinade for pork loin chops: coconut vinegar, garlic, sea salt, ground pepper

Apple Pie Ice Cream

I love warm apple pie with a scoop of vanilla ice cream. I have a few wrinkly apples that I wanted to make into apple pie or tart but didn't want to heat up the oven and kitchen. The result is ice cream with apple pie flavor. When I mentioned the idea to my daughter, she suggested using graham crackers for the 'pie crust'. Brilliant! I love it.

Apple 'Pie' Ice Cream
2 fuji apples, diced
1 tablespoon butter
¼ cup sugar
¼ teaspoon freshly grated cinnamon or ground cinnamon
3 graham crackers, broken into chunks
1 recipe vanilla ice cream

• In a skillet, cook apples, butter and sugar until apples are soft, golden brown and caramelized. Transfer in one layer in a flat container. Put graham crackers in a ziploc bag. Store both apples and crackers in the freezer for 2 hours or until semi-frozen.

Vanilla Ice Cream from The Perfect Scoop by David Lebovitz
Makes 1 quart
2 cups heavy cream
1 cup milk
¼ cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¼ teaspoon vanilla extract

• Pour 1 cup of the heavy cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pan. Warm over medium heat, stirring until sugar is dissolved. Remove from heat and add the remaining 1 cup cream, the milk, and the vanilla extract. Chill in the refrigerator.
• When ready to churn, remove the vanilla bean, rinsing it and reserving it for another use, and then freeze the mixture in your ice cream maker according to manufaturer's instructions.