Advanced Skin Care

World's Best Meatloaf

2 pounds ground beef

1/2 pound ground veal

1 small onion, chopped

1/2 pound of mushrooms, chopped

1 egg

2 cups saltine cracker crumbs

1 can cream of mushroom soup

1 cup shredded cheddar cheese

salt and pepper to taste

Mix all ingredients together.  Bake at 325 degrees for 1-1/2 hours or until done.

NOTE:  I added salt the first time I made this and it was too salty for my taste. 

4 cups heavy cream

3-4 ounces crumbly Gorgonzola (not creamy or "dolce")

3 tablespoons freshly grated Parmesan cheese

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons minced fresh parsley

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45-50 minutes, until it's thickened, like a white sauce, stirring frequently.

Remove the pan from the heat and add the remaining ingredients.  Whisk rapidly until the cheeses melt and then serve.  If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Filet of Beef

1 whole beef filet (4-5 pounds) trimmed & tied

2 tablespoons unsalted butter at room temperature

1 tablespoon kosher salt

1 tablespoon coarsely ground black pepper

Preheat the oven to 500 degrees.

Place the beef on a baking sheet and pat the outside dry with paper towel. Spread the butter on with your hands.  Sprinkle evenly with the salt & pepper.  Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the over, cover it tightly with aluminum foil (I also add a few kitchen towels) and allow it to rest at room temperature for 20 minutes.  Remove the strings and slice the filet thickly.