Healthy Easter Eating

BRISTO BEEF TENDERLOIN

Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

1 3-pound beef tenderloin, trimmed of fat

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme

2 tablespoons Dijon mustard

Preheat oven to 400 degrees F. Tie kitchen string around tenderloin in three places so it doesn't flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string. Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

Roasting Tips
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.

2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.

3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

TOMATO-BASIL SKEWERS

Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

16 small fresh mozzarella balls

16 fresh basil leaves

16 cherry tomatoes

Extra-virgin olive oil to drizzle

Coarse salt & freshly ground pepper to taste

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

CARROT CAKE

An old favorite with an updated nutritional profile, but still as moist and delicious as ever.

Cake:

1/2 cup chopped walnuts

2 cups whole-wheat pastry flour (see Ingredient note)

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

1 1/2 cups sugar

3/4 cup nonfat buttermilk

1/2 cup canola oil

1 teaspoon vanilla extract

1 20-ounce can crushed pineapple, drained, juice reserved

2 cups grated carrots (4-6 medium)

1/4 cup unsweetened flaked coconut

Frosting:

2 tablespoons coconut chips or flaked coconut

12 ounces reduced-fat cream cheese, softened

1/2 cup confectioners' sugar, sifted

1 1/2 teaspoons vanilla extract

To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes. Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

*Ingredient note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

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