One of the neatest things about agriculture is that it is happening all over the world all the time, and every region is different! Our guests this week on WIBW were Jay and Stacey Rezac, who recently returned from a trip to California where they learned about some of the unique farming practices there. They shared some really interesting facts about the harvesting of the fruits and flowers that are in abundance in that region. Watch the segment below to learn more! And next time you add a lemon to your water or pick up a bunch of gerber daisies, thank a California farmer!
Roast Beef Wellington Packets
makes 4 fat and puffy packets
8 oz. sliced mushrooms
1-2 Tbs. unsalted butter
2-3 cloves garlic, minced
1 lb. deli roast beef, thinly sliced, chopped
8 oz. Swiss cheese, shredded
1 lb. box Pepperidge Farms frozen puff pastry sheets, thawed
1 egg beaten with 1 Tbs. water to create egg wash
3/4 cup sour cream
3 Tbs. mayonnaise
1-2 tsp. freshly grated horseradish
dash of Worcestershire sauce
Combine all ingredients in a small bowl and chill until ready to serve.
In a large saute pan or skillet over medium high heat, melt butter. When butter is sizzling a bit, add mushrooms and garlic and cook for 2-3 minutes or until mushrooms are softened slightly and garlic is fragrant; remove from heat and let cool slightly. Meanwhile, in a large mixing bowl, gently toss roast beef and cheese together, then add the mushrooms and garlic mixture.
Unwrap the puff pastry and lay one sheet out onto a greased sheet of parchment paper. Using a rolling pin, roll out puff pastry to about 12 x 18 in size, then cut in half diagonally to create two triangles.
Place one quarter of the prepared filling onto one side of the puff pastry triangle, leaving about 1/2″ of space around the outer edge of the triangle; fold dough over filling. Using a fork, press edges of dough together to seal tightly; brush pastry with egg wash. Repeat with remaining dough and filling.
Bake packets, uncovered, in preheated 375 degree oven for 20-25 minutes, or until nicely golden brown and puffed.
Serve warm, topped with horseradish sauce.
Now You’re Cookin’,
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