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5A Wednesday, February 20, 2013 ��� Daily News County Fare & tasty fresh Make-your-own soup provides a hearty, healthy and fast meal Add zip to a filet mignon with a sauce MCT photo A juicy beefsteak and sauteed mushrooms go together perfectly, especially when you add a great sauce to the mix. By Susan M. Selasky Detroit Free Press (MCT) A juicy beefsteak and saut��ed mushrooms go together perfectly ��� especially when you add a great sauce to the mix. Make that beefsteak a filet mignon, add a yummy zip sauce, top it off with a tangy blue cheese and you���ve got a combo that���s irresistible. Today���s recipe mixes up saut��ed mushrooms with some fresh green beans and my version of a zip sauce, a hearty sauce that enhances the beef���s flavor. Another plus: This recipe keeps the mess to a minimum because it uses the same skillet to cook the beef and the mushrooms and make the sauce. Just make sure the skillet is oven-proof. Using a skillet to sear the filets first is a way to ensure a crusty exterior and a tender, juicy interior. Finishing them off in the oven provides low and slow constant heat. Another option is to grill the filets over a high heat and then move them to a cooler part of the grill to finish the cooking. When grilling, you���ll need to make the sauce separately, keeping in mind it won���t have any of those flavorful beefy pan juices or little bits of food that are packed with flavor. Many metro Detroit chefs offer a version of zip sauce served with steaks. In Detroit, the original Lelli���s restaurant, which burned in 2000, is known as the originator of zip sauce. Lelli���s, which now operates in Auburn Hills, Mich., serves the sauce with its famous filet mignon. Lelli���s, of course, won���t dish on the recipe, only describing it as ���a rich, buttery and slightly salty glaze.��� And if you���ve ever had it, it���s arguably all of that. Some Detroit area grocery and gourmet stores sell versions of zip sauce. Michael Esshaki, a former waiter at Lelli���s in Detroit, created a zip sauce called the Original Zip Sauce. All you need to do is add butter. Order it at www.zipsauce.com. ��������� BEEF FILET WITH BLUE CHEESE AND ZIP SAUCE Serves: 4 / Preparation time: 15 minutes Total time: 40 minutes Maggi Seasoning is an all-purpose sauce used to enhance flavors of sauces, soups and stews. Look for it in the condiment aisle. 4 beef tenderloin filets, 2 inches thick and about 5 ounces each Salt and pepper Favorite steak seasoning 2 tablespoons olive oil, divided 1 tablespoon unsalted butter 4 cups thinly sliced cremini mushrooms 2 cups fresh green beans, cut into 1-inch pieces 1���4 cup sherry 1���2 to 1 cup fat-free beef broth 2 tablespoons balsamic vinegar or Maggi Seasoning 1/3 cup reduced-fat blue cheese crumbles Season the beef filets on both sides with salt and pepper and, if using, steak seasoning. Set aside for 20 minutes. Preheat the oven to 375 degrees. In a large oven-proof skillet, heat 1 tablespoon of the olive oil. When hot, add the beef filets (don���t crowd them) and sear on both sides about 2 minutes or until well-browned. Transfer the skillet to the oven to finish the cooking, about 12-15 minutes for medium rare, depending on the thickness. Remove from the oven and transfer the filets to a platter and keep warm. Carefully using the same skillet (the handle will be hot), place it over medium heat and add the remaining 1 tablespoon olive oil and butter. Add the mushrooms and saut�� until softened, about 5 minutes. Add the beans and saut�� 2 minutes until they are just crisp tender. Season with salt and pepper. Remove from the skillet to a plate. In the same skillet over medium heat, add the sherry and deglaze the pan, scraping up any browned bits. Add the beef broth, balsamic vinegar and any of the juices from the platter. Bring to a boil and reduce until slightly thickened. To serve, place a filet on a plate, top with a heaping tablespoon of blue cheese and a serving of the mushrooms and beans. Drizzle with the zip sauce and serve. From and tested by Susan M. Selasky for the Free Press Test Kitchen. MINNEAPOLIS ��� After picking meat off the bones from two roasted chickens, my daughter was about to toss the carcasses into the garbage when I reminded her, ���That���s the best part.��� Indeed it is. Whether it���s the ready-roasted supermarket hen that you picked up on the way home from work, the leftover ham bone from the holiday dinner or the beef bones left on the serving platter, the remains of the meal are not scraps to discard, but treasured ingredients to form the basis of stock, the foundation of soup. It���s so automatic for me that before I clean up the kitchen post-dinner, I have filled the soup pot with water and added leftover bones and bits of meat, a few coarsely chopped vegetables (onion, carrot, celery, the latter with leafy tops if I���ve planned ahead) and aromatics (bay leaf, peppercorns). It���s what I call my free meal ��� waste not, want not ��� simmered with the bits and pieces of produce found in my refrigerator crisper. No need for the vegetables to be at their best as their last remaining flavors will be extracted in the broth. The bones from the roasted meat result in a dark stock with plenty of flavor. It���s perfectly fine to use uncooked meat with bones (chicken breasts or thighs, turkey neck bones, for example) to make the stock. But the richness of roasted meat bumps up the flavor in a way that suits me. (A lighter-colored, more delicate chicken stock will be the result of preparing it with raw meat.) No leftover bones? You can always brown or roast the bones before you start making the stock. TO MAKE YOUR OWN STOCK Start with cold water and cover the bones and vegetables with water, so there���s at least 2 inches of liquid above the ingredients. A tall soup pot is best (less water evaporates), but you can certainly use a smaller pot if that���s what you have. Keep in mind that it doesn���t take any longer to make a lot of stock than it does to make a little. You���ll want to bring the mixture to a boil, then drop it to a low simmer and keep it going, with the pot semicovered, for as long as the meat and vegetables have something to offer. That���s definitely for at least an hour, maybe two or more, adding additional water as 741 Main Street, Suite #2 Red Bluff, CA 96080 1-800-287-2187 (530) 527-2187 C & C PROPERTIES by Valerie Phillips. 3 tablespoons butter 3 tablespoons flour 2 (14.5-ounce) cans (31���2 cups) chicken or vegetable stock 2 cups milk or half-andhalf 1 large chopped onion 2 (12-ounce) pkg. frozen chopped broccoli, or broccoli cuts, thawed (see Note, above) 2 cups shredded Cheddar cheese Salt and freshly ground black pepper, to taste Pinch ground nutmeg 1���2 cup Parmesan cheese or sour cream, for garnish Directions: Melt butter over medium heat in a 4- to 6-quart stockpot. Sprinkle with flour and cook, stirring, for about 2 minutes, to make a roux. Add stock, milk, onion and broccoli and stir well. Turn up the heat and allow mixture to come to a boil, stirring occasionally. Reduce the heat to medium-low, and let mixture cook until the broccoli is tender, about 10 minutes, stirring occasionally. Remove from heat and allow to cool a few minutes. Puree until smooth in 2 batches in a stand blender, or with a handheld blender. Return to pot and add the Cheddar, stirring until cheese is melted. Add salt, pepper and nutmeg to taste. Ladle into heated bowls and garnish with a heaping tablespoon of Parmesan or sour cream, if desired. By Lee Svitak Dean Star Tribune (Minneapolis) (MCT) An Independently owned and operated Member of Coldwell Banker Residential Affiliates. FOR 24/7 PROPERTY INFO CALL 1-888-902-7253 MCT photo Don't waste leftover vegetables and bones, throw them in a pot to make a stock. 2 onions, sliced 2 garlic cloves, crushed 1 carrot, sliced 1 rib celery, sliced 6 whole black peppercorns 3 parsley stems 1 bay leaf 1���2 teaspoon dried thyme Directions: In large stockpot, combine stock, chicken parts, onions, garlic, carrot, celery, peppercorns, parsley stems, bay leaf and thyme. Bring to a simmer over medium-low heat. Cook at a very low simmer for 45 minutes. Strain and degrease stock. ��������� BROCCOLI CHEDDAR SOUP Serves 6. Note: If preferred, substitute 4 cups chopped fresh broccoli instead of frozen. From ���Soup���s On,��� the liquid reduces. The fragrance of the broth will waft through your kitchen like an aromatic humidifier. LAST STEPS FOR STOCK MAKING Once the stock is done, strain it (discarding the bones, meat and vegetables, all of which are tasteless by now) and cool the liquid in the refrigerator, where the fat will rise to the top and harden, making it easy to discard. Then you���re ready to make soup. QUICK CHICKEN STOCK Makes about 14 cups. Note: From ���300 Sensational Soups,��� by Carla Snyder and Meredith Deeds. 16 cups store-bought chicken stock 2 pounds chicken parts (necks, backs, breast bones, wings, etc.) WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA ���Your Family Supermarket��� NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY CUSTOM CUT MEATS AT NO EXTRA CHARGE Prices good February 20 thru 26, 2013 384-1563 Meat Specials We Accept EBT USDA Choice, Bacon New York Wrapped Steaks Beef Filets Center Cut, Bone-In Pork Loin Chops 2 count, 12oz 599 USDA Choice, Boneless Beef Cross Rib Roasts 249 $ Frozen 790 $ lb. Snapper Fillets 10lb. bag 299 $ lb. Fryer Leg Quarters, $ lb. 499 $ ea. lb. Produce Specials Fresh, Large, Jumbo Articokes Navel Oranges 2 for 500 $ D���Anjou or Fresh, Crisp Fuji Apples Russet Potatoes Bosc Pears 79�� 99�� lb. 99�� lb. lb. 39�� lb. 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Hot Pockets 7.5-9 oz. 10 count Quilted Northern Bathroom Tissue Bounty Basic Paper Towels 6 double rolls Western Family Frozen Waffles 6 rolls FORECLOSURES AND HOMES UNDER $200,000 3 BD 3 BD 3 BD 2 BD 3 BD 1 BD 3 BD 3 BD 3 BD 3 BD 3 BD 1 BD 2 BD 6 BD 3 BD 3 BD 3 BD 3 BD 2 BA 2 BA 1 BA 1 BA 2 BA 1 BA 2 BA 2 BA 2 BA 2 BA 2 BA 1 BA 1 BA 3 BA 2 BA 2 BA 2 BA 2 BA 1104 Sq Ft 945 Sq Ft 1152 Sq Ft 768 Sq Ft 1125 Sq Ft 384 Sq Ft 1493 Sq Ft 1299 Sq Ft 1150 Sq Ft 1152 Sq Ft 1386 Sq Ft 1080 Sq Ft 1356 Sq Ft 3000 Sq Ft 1750 Sq Ft 1701 Sq Ft 1560 Sq Ft 1701 Sq Ft 0 AC 0.07 AC 0.32 AC 0.127 AC 0.83 AC 1.6 AC 0.09 AC 1.84 AC 0 AC 2.99 AC 0.17AC 0.149 AC 0.37 AC 0.29 AC 0.15 AC 10.56 AC 0.74 AC 10.51 AC $64,900 $64,999 $75,000 $99,000 $102,999 $109,000 $109,900 $119,000 $125,000 $125,000 $135,000 $148,000 $149,000 $174,900 $175,900 $189,000 $189,900 $192,900 Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code Prop Code 4889 4159 4729 4379 4699 4389 4019 4179 4929 4399 4939 4029 4169 4439 4639 4079 4759 4099 See All Tehama County Listings at www.redbluffcoldwellbanker.com TEHAMA COUNTY REAL ESTATE TEAM ��� OPEN 7 DAYS A WEEK 4 for 500 $ 169 $ IGA Ketchup 2for Old Orchard Apple Juice Blends 20-24 oz. 119 $ 400 399 $ Lay���s Potato Chips $ 499 $ +tax +tax Crystal Ice Cream 56 oz. 9.5-10.5 oz. 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