“Seasoning” Greetings from Charlie’s Corner! Enjoy your time with the ones you love, be happy and safe. Standing Rib Roast Option 1 1 (5-pound @ 3 ribs) standing rib roast 1 tablespoon House Seasoning, recipe follows House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Directions Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. Option 2 2 heads roasted garlic 3 1/2 teaspoons salt 1 1/2 teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh thyme leaves 1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved 1 1/2 cups red wine, plus 1 more cup if making au jus, optional 1/2 cup beef stock, plus 2 more cups if making au jus, optional Directions Preheat the oven to 450 degrees F. Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast. Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef. If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary. Potatoes (Pommes) Anna Option 1 2 pounds large Yukon gold potatoes 1/4 cup clarified butter Salt and freshly ground black pepper Directions Preheat the oven to 400 degrees F. Peel and trim the potatoes into a uniform cylindrical shape. Cut the cylinders into thin, 1/16-inch slices, preferably with a mandoline so that the slices are of uniform thickness. Liberally brush an 8-inch sauté pan with clarified butter and arrange the potato slices in concentric rings emanating from the center of the pan. Lightly brush each layer with clarified butter and season each layer lightly with salt and pepper. Place the potatoes on the stovetop and cook undisturbed over medium heat until golden brown on the bottom, about 3 to 4 minutes. Transfer the potatoes to the oven and cook until caramelized and cooked through, about 30 minutes, pressing the potatoes occasionally to compress and shaking the pan to keep the potatoes from sticking to the bottom. Drain the excess butter from the pan and turn the potato cake out onto a cutting board. Slice into quarters and serve Option 2 2 1/2 pounds russet potatoes, peeled, in a bowl of cold water 4 to 6 tablespoons unsalted butter, melted 1 1/2 teaspoon kosher salt Freshly ground black pepper 1/8 teaspoon freshly grated nutmeg Grated Parmesan Directions Preheat oven to 350 degrees F. Melt the butter in a small saucepan. Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking. Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve. Bon Appetit!
Posted on: Wed, 24 Dec 2014 10:50:36 +0000
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