RACHAEL RAY SPINACH DIP RECIPES

Steps:

• Clean mushrooms with damp cloth, stem and chop about ¼ inch
• For the duxelles, heat a large skillet over medium-high heat and melt butter to foam
• Add mushrooms and brown until fragrant and volume reduces by about half, then add shallots, garlic, thyme, salt and pepper, and stir until shallots are softened, 3 minutes
• Add sherry and let it absorb fully, then remove from heat and cool mixture in shallow bowl or on a tray
• Bring meat to room temp and pat dry
• Gently press down each steak to spread surface area a bit, leaving steaks 2 to 2¼ inches thick, and season with salt and pepper
• Heat a cast-iron skillet or griddle over high, add oil and brush or wipe it around the pan or spray with non-aerosol cooking spray)
• Add meat to pan, reduce heat to medium-high and cook to develop a crust on the meat, but not to cook through; it should remain very rare, 1½ to 2 minutes on first side, 1 on opposite
• Turn off heat, add brandy and let it absorb, turning meat in it
• Remove meat to a plate
• Let cool completely, 10 to 15 minutes, then add about 1 teaspoon mustard to each steak and spread to coat only the top side
• Preheat oven to 400˚F, with rack at center
• Roll out dough a bit on floured surface and cut into 4 portions
• Lightly roll out each puff pastry rectangle 3 to 4 times with a rolling pin until each rectangle is an even thickness (about 1/8 inch thick)
• Leave a border on each piece of dough and spread each piece with a centered layer of about 2 ounces mousse pate (do not press, just gently spread)
• Top with about one-fourth of cooled duxelles and center a steak, mustard-side down, on the mushrooms
• Wrap and trim the pastry, then use egg wash to seal; flip and brush with more egg wash
• Scraps can be used to make decorations to apply to crust if you have the patience for it
• Arrange Wellingtons on parchment-lined baking sheet and bake until golden

Steps:

• Preheat the oven to 400°F
• For the Stuffing: heat the oil in a large saucepan or skillet
• Add the garlic, spinach, salt, and pepper, and cook for 1 minute to soften the garlic and wilt the spinach
• Transfer to a bowl and let cool to room temperature
• Reserve the cheese and bread and continue with the recipe
• Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper
• Spread the cool rice or spinach mixture evenly over the chicken
• If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach
• Roll the chicken up, tie with kitchen twine, and place in roasting pan
• Roast the ballottine for 1 hour
• Lift it from the pan and place it on a platter
• For the Sauce: Skim off and discard most of the fat from the drippings in the pan
• Add the water and wine to the drippings to deglaze the pan and heat over medium heat, stirring to loosen and melt the solidified juices
• Strain the juices into a saucepan
• Add the celery, onion, and carrot and bring to a boil over high heat
• Cover, reduce the heat to low, and boil gently for 5 minutes
• Stir in the dissolved potato starch and soy sauce and bring the mixture back to a boil, stirring, to thicken it
• Remove from the heat
• Transfer the ballottine to a cutting board and remove the twine
• Cut half of it into 4 or 5 slices, each about 1 inch thick
• Return the uncut half of the ballottine to the serving platter and arrange the cut slices in front of it
• Pour the sauce over and around the ballottine, garnish with the parsley, and serve
• Cut additional slices of ballottine as needed at the table