Recipe Today, Iowa Falls, IA (2026)

02/17/2025

Filet Mignon With Mushrooms

📋
Ingredients:

- 1 pork tenderloin

- 200g button mushrooms, sliced

- 1 shallot, finely chopped

- 2 garlic cloves, chopped

- 100ml dry white wine

- 150g Boursin cheese (choice of flavors)

- Salt and freshly ground black pepper, to taste

- Olive oil

- Chopped fresh parsley for garnish (optional)

🥣
Instructions:

1. Preheat your oven to 180°C (thermostat 6).

2. Season the filet mignon with salt and pepper on all sides.

3. In an ovenproof frying pan, heat a little olive oil over high heat.
heat. Brown the filet mignon on all sides.

4. Remove the filet mignon from the pan and set aside.

5. In the same frying pan, add a little more olive oil if necessary, then
shallot and garlic until tender.

6. Add the sliced mushrooms to the frying pan and sauté until they
they begin to brown.

7. Deglaze the pan with the white wine, scraping up any juices from the bottom.

8. Add the filet mignon back to the pan and add the Boursin in
on top.

9. Transfer the pan to the preheated oven and bake for approximately 20-25
minutes, or until the filet mignon is cooked to your liking.

10. Garnish with chopped fresh parsley before serving.

Preparation time: 15 minutes | Cooking time: 25-30 minutes | Total time
time: 40-45 minutes

02/17/2025

Zucchini Fritters with Cheese

Golden Delights: Crispy Zucchini and Cheese Fritters

Ingredients :

2 large zucchinis, grated

100g grated cheese (Emmental, Comté or Mozzarella)

2 eggs, beaten

150g flour

1 teaspoon baking powder

1 onion, finely chopped

2 garlic cloves, minced

salt and pepper to taste

Frying oil

1 tablespoon chopped parsley (optional)

Preparation:

In a large bowl, combine grated zucchini, chopped onion, minced garlic, grated cheese and parsley.
cheese and parsley.

Add the beaten eggs and mix well.

Stir in the flour and baking powder. Season with salt and
salt and pepper.

Heat the frying oil in a large frying pan over medium heat.

Once the oil is hot, drop tablespoons of batter into the frying pan
in the frying pan, taking care not to overcrowd.

Fry the fritters for 2-3 minutes on each side, or until golden brown.
golden brown.

Remove the doughnuts from the pan and place on kitchen paper to remove any excess oil.
remove excess oil.

Serve hot.

These zucchini and cheese fritters are perfect as an aperitif or starter,
served with yoghurt sauce or aioli.

02/16/2025

Tiramisu cookies

**Ingredients :**

**Sugar and coffee cookies :**Salted butter
- 1 cup (226 g) unsalted butter
- 1 tablespoon instant espresso powder
- 2½ cups (300 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups (300 g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon salt

**Mascarpone espresso frosting:**
- 8 oz. mascarpone cheese, cold
- 1½ cups (180 g) powdered sugar
- 2 teaspoons instant espresso powder
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) cold heavy whipping cream
- 2 tablespoons (10 g) cocoa powder for dusting

**Instructions:**

1. **Prepare cookie dough:**
- In a small bowl, melt butter and stir in espresso powder. Chill in the refrigerator for about 10 minutes.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- In a large bowl, mix cooled espresso butter with granulated sugar. Beat in egg and vanilla extract until smooth. Stir in dry ingredients until well blended.

2. **Bake cookies:**
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Let the dough rest while the oven preheats for 30 minutes.
- Scoop out the cookie dough with a medium cookie scoop (about 2 tablespoons) and place on the baking sheet, about 8 cm apart.
- Bake for 10-12 minutes, until edges are set and center is slightly puffed. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

3. **Prepare the glaze:**
- At low speed, whip mascarpone until smooth. Add espresso powder, vanilla extract and powdered sugar, mixing until well blended.
- Gradually add the heavy cream, mixing at low speed. Once all the cream has been added, increase the speed to medium and whip for 2-3 minutes until the icing is light and fluffy.

4. **Assemble cookies:**
- Top each cooled cookie with 1-2 tablespoons of mascarpone icing, spreading in circular motions with the back of a spoon or icing spatula.
- Sprinkle with cocoa powder and enjoy.

**Storage instructions:**
- Store iced cookies in an airtight container in the fridge for up to 5 days. Unglazed cookies can be stored at room temperature for 1-2 days.
- Freeze cookie dough balls for up to 2 months, or baked cookies for up to 1 month. Defrost before icing

02/16/2025

Italian almond and orange cake

**Ingredients:**

- 4 large eggs, divided

- 3/4 cup (150 g) sugar

- zest and juice of one large orange (about 1/2 cup)

- 1/2 cup (120 ml) vegetable oil or extra-virgin olive oil

- 1/8 teaspoon almond or orange extract (optional)

- 3 cups (300 g) almond flour

- 1/2 tablespoon baking powder

- Slivered almonds and powdered sugar to serve

**Instructions:**

1. Preheat oven to 350°F (180°C). Line or grease a round
8- or 9-inch round springform pan.

2. In a large bowl, add sugar and egg yolks (reserve egg whites in a separate bowl).
egg whites in a separate bowl). Beat with hand mixer or whisk until light and fluffy.
light and fluffy.

3. Add orange zest, orange juice, oil and almond extract (if using).
(if using). Beat for a further two minutes.

4. Stir in the almond flour and baking powder until the mixture is smooth.
mixture is homogeneous and smooth.

5. In a separate bowl, beat the egg whites until stiff.
Gently fold into the cake batter.

6. Pour the batter into the prepared tin, level the top and sprinkle
slivered almonds.

7. Bake for approx. 40 minutes or until golden and set.
golden and set. A toothpick inserted in the center should come out clean.

8. Cool the cake, remove from the tin and dust with icing sugar before serving.
sugar before serving. Bon appétit!

02/16/2025

Zucchini and Salmon Lasagne

Lasagne Marines: Zucchini and Salmon in Harmony

Ingredients :

250g lasagne (ready-to-bake)
2 large zucchinis, thinly sliced lengthwise
400g fresh salmon, diced
200g smoked salmon, thinly sliced
400ml béchamel sauce
1 onion, finely chopped
2 garlic cloves, minced
100g grated cheese (Parmesan or Emmental)
2 tablespoons olive oil
salt and pepper to taste
1 handful fresh dill, chopped
1 lemon (zest and juice)
Preparation:

Preheat oven to 180°C.
In a large frying pan, heat the olive oil and sauté the onion and garlic until translucent.
Add the sliced zucchini and sauté until lightly browned.
Add the diced fresh salmon and cook for 5 minutes, then add the smoked salmon. Season with salt, pepper, lemon zest and juice.
In a gratin dish, place a thin layer of béchamel sauce, followed by a layer of lasagne.
Add a layer of the salmon and zucchini mixture, then another layer of béchamel.
Repeat layers until all ingredients are used up, finishing with a layer of lasagne and béchamel.
Sprinkle the grated cheese over the top.
Bake for 30-35 minutes, or until golden and crisp.
Garnish with chopped dill before serving.

02/16/2025

Vanilla and Strawberry Semolina Cake 🍓🍰
📋 Ingredients:
- 1 liter milk
- 150g fine semolina
- 100g sugar
- 1 vanilla pod (or vanilla extract)
- Fresh strawberries for garnish
🥣 Instructions:
1. In a saucepan, bring the milk to the boil with the split and scraped vanilla pod (or vanilla extract).
2. Rain in the semolina while stirring continuously to avoid lumps.
3. Cook over low heat, stirring regularly, for about 10 minutes, until the semolina thickens.
4. Add the sugar and continue stirring for a few more minutes, until the sugar has completely dissolved.
5. Pour the mixture into a buttered mold and smooth the surface.
6. Leave to cool to room temperature, then refrigerate for at least 2 hours to set.
7. Just before serving, carefully unmold the cake and garnish with sliced fresh strawberries.
Preparation time: 5 minutes | Cooking time: 15 minutes | Total time: 2 hours 20 minutes
Number of servings: 6-8 servings

02/16/2025

Oatmeal raisin cookies

**Ingredients:**
- 1 cup all-purpose flour (125 grams)
- 1/2 to 1 teaspoon cinnamon, to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened at room temperature
- 1/2 cup packed brown sugar (105 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon honey (15 ml) or molasses
- 2 teaspoons vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 2/3 cup raisins

**Instructions:**
1. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Set aside.
2. In a large bowl, using an electric mixer, beat together butter, brown sugar and granulated sugar until fluffy (about 2 minutes).
3. Stir in honey, vanilla extract and egg until smooth.
4. With mixer on low speed, gradually add flour mixture to butter mixture until smooth.
5. Mix in the oats and raisins by hand. The dough will be sticky.
6. Cover bowl with plastic wrap and refrigerate for 30 minutes or up to 48 hours.
7. When ready to bake, preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
8. Using a cookie scoop or tablespoon, form dough balls about 1 to 1.5 tablespoons in size and place them 2 inches apart on the lined baking sheets.
9. Bake one sheet at a time on the middle rack of the oven for 9 to 11 minutes, or until the top is done.
10. Remove from oven and let cookies cool completely on cookie sheet.

02/16/2025

Chicken Tenderloins with Creamy Chorizo Sauce

Ingredients:
500g chicken aiguillettes
150g chorizo, sliced into rounds
200 ml fresh cream
1 onion, thinly sliced
2 cloves garlic, chopped
Salt and pepper to taste
Olive oil for cooking

Preparation:
Heat a little olive oil in a skillet and brown the chicken aiguillettes for about 5 minutes on each side, until cooked through. Set aside.
In the same pan, add the onion and garlic and sauté until transparent.
Add the chorizo and cook for a few minutes.
Pour in the crème fraîche, season with salt and pepper, and simmer over a low heat for 10 minutes.
Return the chicken strips to the pan and coat with the sauce.
Serve hot.

Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes
Kcal : 460 kcal | Portions : 4

02/16/2025

Light cauliflower gratin 🥦🧀

Ingredients:
- Nutmeg 🌰
- Pepper 🧂
- Salt 🧂
- 50 g grated cheese 🧀
- 30 g flour 🌾
- 25 g butter 🧈
- 1 cauliflower 🥦
- 1 chicken stock 🍲
- 40 cl water 💧
- 5 cl cream 🥛

Instructions:
1. Clean cauliflower and cut into florets.
2. Arrange the florets in the steamer basket of the pressure cooker and steam for about 8 minutes after the valve whistles. Check for doneness by poking the tip of a knife into one of the florets (it should be tender but not mushy).
3. Prepare a white sauce: dissolve chicken stock in water and bring to the boil.
4. Melt the butter in a saucepan, then add the flour.
5. Gradually pour in the hot broth, stirring as you would a béchamel sauce. Depending on taste, add (or not) a little cream.
6. Season with salt, pepper and a hint of nutmeg.
7. Preheat oven to 200°C (gas mark 6-7).
8. Butter a gratin dish and cover with sauce.
9. Arrange the cauliflower florets upside down in the dish (otherwise the sauce won't soak in).
10. Cover the florets with the remaining sauce.
11. Sprinkle with grated cheese (preferably Comté for a stronger flavour).
12. Bake for around 30 minutes, until golden and cooked through.

Serves 4
Preparation time: 20 minutes | Cooking time: 30 minutes

02/16/2025

Rabbit leg 😋

Ingredients:
- 4 rabbit legs
- butter
- olive oil
- 1 clove garlic, chopped
- 1 shallot, finely chopped
- 3 carrots, chopped
- Button mushrooms (quantity according to your preference)
- 200 g smoked bacon
- 1 tablespoon tomato paste
- 1 tablespoon veal stock
- 500 ml white wine
- Bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper to taste
- Water (to cover the meat)

Instructions:

1. Brown the rabbit:
- In a cast-iron casserole, heat a little butter and olive oil. Fry the rabbit legs until golden on all sides. Remove from the pan and set aside.

2. Prepare the casserole:
- In the same casserole, add the chopped garlic clove, shallot, chopped carrots, button mushrooms and smoked bacon. Return the rabbit legs to the casserole.

3. Add ingredients:
- Add the tomato paste and veal stock to the casserole. Pour in the white wine and add enough water to cover the meat.

4. Season and simmer:
- Add the bouquet garni (thyme, bay leaf, parsley) to the casserole. Season to taste with salt and pepper.
- Bring to the boil, then lower the heat and simmer on a low heat for about 1h30, or until the meat is tender and cooked.

5. Serve:
- Once the rabbit is cooked, remove the bouquet garni. Serve the rabbit legs with the vegetables and sauce.

02/16/2025

Peanut butter and jelly cookies

**Ingredients:**
- 1/2 cup butter (1 stick)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup seedless jam (any flavor)
- Additional jam for topping (optional)
- Melted peanut butter for drizzling (optional)
- Chopped peanuts for garnish (optional)

**Instructions:**
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl or stand mixer, beat the butter until smooth and creamy, scraping down the sides of the bowl.
3. Add the granulated sugar and brown sugar, and beat until fluffy, scraping down the sides of the bowl.
4. Stir in peanut butter until well blended.
5. Add egg and vanilla extract, beating until well blended.
6. Add flour, baking soda and salt. Gently fold in the dry ingredients with a spoon, then beat until well blended. Do not overmix.
7. Shape dough into 1- and 1/2-inch balls and place on prepared baking sheets, spacing them a few inches apart.
8. Dip a fork in the sugar or flour and flatten the dough balls by pressing them together crosswise, flattening them to about 1/2-inch thickness.
9. Add about 1 teaspoon of seedless jam to the top of each cookie, ensuring that the jam remains centered.
10. Bake for 13-15 minutes, until the edges are cooked and lightly browned.
11. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
12. You can optionally add more jam, drizzle with melted peanut butter and sprinkle with chopped peanuts once the cookies have cooled.

Enjoy your delicious peanut butter and jelly cookies

02/16/2025

Lemon meringue cheesecake

**Ingredients:**

**Crust:**

- 2 cups shortbread crumbs
- ¼ cup melted butter

**Topping:**

- 3 packages (8 oz.) softened cream cheese
- 1 cup sour cream
- 1 cup white sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- Zest of one medium lemon
- 1 teaspoon vanilla extract

**Meringue filling:**

- 4 large egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar (optional)
- 1½ cups lemon cream

**Instructions:**

1. **Prepare the crust:**

- Preheat oven to 325°F (165°C).
- Mix shortbread crumbs and melted butter in a bowl until smooth.
- Press the mixture into the bottom of a 9-inch springform pan.

2. **Prepare topping:**
- Beat cream cheese, sour cream and sugar in a bowl with an electric mixer until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice, lemon zest and vanilla extract until smooth, making sure to scrape the bottom and sides of the bowl.

3. **Bake the cheesecake:**
- Pour the filling over the crust in the springform pan.
- Bake in the preheated oven for about 1 hour, until the center is almost set.
- Let the cheesecake cool at room temperature for about 1 hour, then refrigerate for at least 3-4 hours until completely chilled.

4. **Prepare meringue topping**:
- Preheat oven to 190°C (375°F).
- Beat egg whites in a bowl with an electric mixer until soft peaks form.
- Gradually add the sugar and cream of tartar, beating until the mixture is glossy and stiff peaks form.

5. **Assemble and finish**:
- Spread the lemon cream over the cooled cheesecake.
- Whisk egg whites over lemon cream, spreading to cover completely.
- Bake in preheated oven for approx. 10 minutes, until meringue is golden.
- Allow cheesecake to cool, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving.

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