Using trimmed chicken thighs and herbs de Provence with lavender kicks up the flavor of this classic for a modern twist without ramping up the calories in kind. Sure, it’s called “Chicken Pot Pie”, but in these parts it’s known as CHICKEN POT AWESOME.
1 lb boneless, skinless chicken thighs trimmed of any excess fat and cut into 1″ chunks
3/4 cup roughly chopped carrots
2/3 cup frozen peas
2/3 cup frozen corn
1 cup chopped mushrooms (“Optional,” my husband says. They’re not.)
1 cup chopped celery or fennel (I prefer the fennel)
1/3 cup butter
1/2 cup chopped onion
1 clove garlic, minced
4 tsp kosher salt, divided
2 tsp black pepper, divided
1 1/2 tsp herbs de Provence (if you can get it with lavender it’s better)
1/3 cup flour
1 1/4 cup low sodium chicken broth
1/2 cup dry white wine
2/3 cups milk
2 9″ frozen pie crusts or pie dough
Preheat oven to 425 degrees.
Roll you pie dough into a deep casserole pan, leaving enough to top the pot pie if using. If you are going with 2 pie crusts, one will be your bottom and the other will be used for the top. I used pre-made pie crust in the aluminum pans, but turned one out and pressed it into my oval casserole pan, while rolling out the other for the top and it just worked fine.
In a medium pot heat 1/2 TBSP vegetable oil and combine chicken, carrots, peas, corn, mushrooms, and celery or fennel. Sprinkle with 2 tsp salt and 1 tsp black pepper, and sauté over medium heat for about 6 minutes. Carefully add enough water to cover chicken and veggies, leaning away so steam doesn’t hit you in the face. Crank heat to high, cover, and boil for 10 minutes. Drain and set aside. This step can be done as much as a day in advance if need be. Simply store in an airtight container in the fridge and take out about 30 minutes before you’re ready to assemble the pie.
In a bowl or large measuring cup, mix the wine, broth, and milk. In a saucepan over medium heat cook the onions and garlic in the butter until soft. You don’t want these to brown. Mix in the remaining salt and pepper, and herbs, toasting a little while, stirring for an additional 1-2 minutes. Add the flour, followed by one fourth of the liquid mixture. Stir until incorporated. Continue mixing the liquid in batches, stirring until incorporated each time. Once the liquid is well mixed and smooth with the onions, garlic, and herbs, let slightly thicken an additional couple of minutes (should coat the back of a spoon). Remove from heat.
Pour the chicken and veggie mixture into the bottom pie crust. Pour the liquid flour-onion mixture over the top of the chicken, letting it move down and around every thing. Cover this deliciousness with the top crust, sealing the edges with the tines of a fork or your fingers. Cut 4 or 5 vents in the top about 1 inch long to allow steam to escape while baking. If you’re feelin’ fancy (and that’s okay) you can use extra pie dough to make a design on top or whisk an egg with 2 TBSP water for an egg wash to brush on for an extra shiny golden crust.
Bake for 34 – 38 minutes until the top is nice and golden brown and the insides are bubbling hot. Allow to cool 10-15 minutes before serving. We didn’t bother to serve ours with a side of anything, though I suppose mashed potatoes might be the norm or sautéed spinach might be good. The fact of the matter is any other food would simply detract from the pie, and who wants that? No one, that’s who.
This may be the hippy-est thing I’ve ever said, but I love me some Kale Chips! Take a bunch of Kale (or two) and dry them out in your oven for crispy, delicious, and addicting healthy treats. When you make this, bake as much Kale you have time for. They cook down more than anything else you will ever bake. It’s like sautéing spinach. So, if it’s a rainy afternoon with hours to kill, do a number of bunches and keep them in zip lock bags, then re-toast to eat as snacks throughout the week. This is time consuming, but EASY, and definitely worth it.
1 bunch Kale (1 bunch as a snack per every 2 people is a good rule of thumb)
1 TBSP fresh lemon juice, divided
1 tsp Cayenne, divided
1 TBSP olive oil, divided
Kosher or Sea salt to taste
If you’ve got a convection oven use it. Preheat oven on convection to 280. If you’re using a regular oven, preheat it to 325. Rinse kale and cut the leafy part away from the stalk as best you can. You want large pieces because these suckers are going to contract more than Shrinky Dinks. Spread out your future chips on tea towels to dry a bit (you can do this long in advance to preheating the oven if you’d prefer to make them fresh later on). This will also give you an idea of how many batches you’ll have to do based on the size of leaves, cookie sheets, and oven size. This is important; the number of batches will of course be the way you’ll need to divide the lemon juice, salt, cayenne, and olive oil. If you’re good at eyeballing or winging it, do so!
Scoop a cookie sheet’s worth of kale leaves (about 12-20) into a bowl and sprinkle with fresh lemon juice (I would just squeeze a half of a lemon through my fingers each time), a pinch of cayenne, enough olive oil to lightly coat most without being overly greasy, and a sprinkling of kosher or sea salt. Toss with tongs or hands. Place kale in an individual layer on parchment paper lined cookie sheet. Immediately rinse your hands of any cayenne residue once you’ve got your kale placed. Bake for about 12-14 minutes in convection or 23-27 minutes on a regular oven setting. Some edges may brown; that’s absolutely fine. Place crisped leaves on a cooling rack for 10 minutes. Continue baking in as many batches as needed. You can store in ziploc bags for up to a week and retoast whenever needed.
This is the bread pudding recipe so good that even those claim to hate bread pudding will ask for a second helping.
In his episode The Proof is in the Bread Pudding, Alton Brown makes a spiced pudding in a bread crust, and a second chocolate version with chunks of challah bread in a pyrex dish. If I was going to attempt this whole bread pudding thing I’d want a custard that was rich and flavorful, had a relatively simple recipe and task list (i.e. pyrex over a perfectly carved crust basin), and perfect texture rather than just damp bread. I decided to balance AB’s two recipes, switch a few items, and add chewy Craisins and Ghirardelli chocolate chunks for texture.
Kate’s Mashup of AB’s Bread Puddings
1 cinnamon stick
1 teaspoon freshly grated nutmeg
1 teaspoon dried orange peel
15 whole cloves
15 whole peppercorns
1/2 ounce crystallized ginger, chopped
4 cups half-and-half, divided
2 large whole eggs
3 large egg yolks
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 ounces spiced rum
1 Challah cubed into 1 inch pieces
1/2 Dark Chocolate chips (I used Ghirardelli 60% dark cocoa chips)
1/2 cup dried cherries
1 to 2 tablespoons unsalted butter, melted and cooled slightly (optional)
Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.
Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining cup of half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 36 hours.
Butter or non-stick spray a 9 by 13-inch metal pan and place the cubed bread in the pan. Sprinkle the chocolate chips and dried cranberries on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon (or your hands) to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours. You can do this the night before if you want.
Preheat the oven to 325 degrees F.
Bake about 40 – 45 minutes. If you’d like your top extra crispy, set your oven to the high broil setting with the oven door slightly ajar. Remove the bread pudding from the oven. Pour the melted butter into a spray bottle and spritz the top of the bread pudding or brush on melted butter carefully. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.
I served mine with vanilla ice cream and leftovers kept for 3 days in the fridge.
I’m in Austin. It’s a million degrees out here, on this second to last day of September. But I’m continuing in my quest to will it to be Autumn. Visiting a friend for a party tonight, I decided to bring a pumpkin cake. I like pumpkin bread, but tonight I wanted something more, yet light. This recipe has no oil or butter in it and makes for an ultra moist, but not too sweet dessert that’s great for company, coffee, or a night playing Beatles Rock Band. Breaking out my bundt pan and whipping together a brown sugar cream cheese filling, I set to work making an easy, but flavorful Fall cake.
Pumpkin Spice Cake
1 box Spice Cake Mix
1 15oz can pumpkin
1.5 tsp Pumpkin Pie Spice
1 tsp nutmeg
1 3.4oz butterscotch Instant Pudding Mix
2 TBSP Greek Yogurt
Brown Sugar Cream Cheese Filling
12 oz. room temperature Cream Cheese
1 tsp vanilla extract
1/4 cup brown sugar
Preheat the oven to 350 degrees. In a large bowl, mix together the cake ingredients. The cake batter will be sticky and thick, but fluffy, almost like icing. If it’s seems too thick, sticky, or dense to stir of manipulate add another big tablespoon of yogurt. In a separate bowl, whip together the cream cheese filling ingredients and place in the fridge for a few minutes.On a side note, I tend to not like things overly sweet and to me the pumpkin cake with cream cheese brown sugar mixture is more than enough. That being said, add 2 TBSP to 1/4 cup of granulated sugar to the cake mixture if you like it as sweet as usual cakes.
Grease or spray non-stick spray in a bundt cake pan and sprinkle with flour. Scoop in roughly 1/3 to 1/2 of the batter into the pan and spread evenly, making a little indenture in the center while doing it. The cream cheese will sit in this like a circular river of deliciousness. Next remove the cream cheese mixture from the fridge and dollop it in the indentation around the cake batter as evenly as possible. Next, top the cream cheese with the remaining cake batter, being careful to cover all the exposed cream cheese. Smooth the top as best you can.
Bake for 45-55 degrees or until a tooth pick comes out clean. Let cool at least 20 minutes before flipping out of the bundt pan. Sprinkle with confectioner’s sugar, slice, and serve. It’s moist, it’s delicious, it’s low fat, low sugar, and it screams Autumn comfort!
I recently made a crispy baked Escolar filet with coconut. I really liked this bright, sweet, and oh-so-summery punch of flavor. As I had a bit of coconut leftover, I began to think of other foods that incorporate similar flavors that I love.
Years ago something I became addicted to (shamefully) was Outback’s Coconut shrimp. I’ve noticed a number of restaurants have picked up a similar recipe, but the last few times I’ve tried this dish, it’s been disappointing. The coating was too much or soggy, and the shrimp were small and sometimes not even cleaned.
The great thing about perfecting a recipe at home is that you control what does and does not go into it; the bad thing is once you have it down pat you find it’s harder and harder to eat out. …Maybe that’s a good thing.
The interesting part of the coconut shrimp was creating the spicy citrus marmalade that compliments the sweet coconut perfectly, and it was super easy. I fried my shrimp, thinking of this offering as an appetizer and not an entree. Frying the shrimp of course insures crispiness, but it also keeps the shrimp from shrinking as they so often do during cooking. You can bake the shrimp instead – it honestly comes out JUST as good – and directions for doing so are below.
Take the time to clean your shrimp. It’s really not that bad and you can pretend you’re a rugged chef who hunted the wilds for the bottom feeders you’re about to devour. I tend to butterfly the shrimp about 1/2 to 2/3’s of the way up the back of the shrimp because it helps it cook evenly, makes them seem larger for a more effective appetizer, and they have more surface area for the awesome dip. You don’t have to do that, but be sure to “devein” the shrimp in the very least. Surprise: It’s not a vein. It’s the poop shoot. So devein away.
1 pound “Collosal” shrimp, deveined
1/4 cup flour
2 eggs, beaten
1/2 cup panko
1/2 cup sweetened, shredded coconut
vegetable oil for frying (or an oven for baking!)
Spicy Citrus Mint Marmalade:
3 heaping tablespoons orange marmalade
1/2 TSBP chiffoned mint leaves
2+ tsp red pepper flakes or wasabi powder based on your heat preference
1 tsp chili oil
1 1/2 tsp fresh lime juice
1 tsp curry powder (IF you’re not allergic to it!…I mean, it’s optional.)
Frying directions: Fill a heavy, deep pan or stock pot with about 3 inches of oil and heat to roughly 375 degrees. The shrimp are going to cook quick and you want them to brown, but not burn. Combine the panko and coconut shreds in a bowl. While the oil is heating up, dredge your cleaned shrimp – lightly coat in flour, shaking off excess, followed by a dip in the beaten eggs, ending with a coat in the panko & coconut mixture. Fry in the oil for about 3-4 minutes per shrimp. They should start to get golden pretty quickly, and they will continue cooking a bit after you take them out of the oil, so if it’s been 3 minutes and they’re brown, pull them out and move to a paper towel coated plate to drain.
While the fried shrimp are resting, make your dipping sauce: Combine all ingredients in a bowl, adjusting the heat with more or less red pepper flakes or wasabi to fit your own preference. Remember that as it sits it will get a little spicier if you’re using red pepper flakes.
If you’d rather bake the shrimp, preheat your oven to 400. Spray a baking sheet with olive oil spray (Pam works), prepare the shrimp the same as if you were going to fry them, and layout the shrimp on a single layer on the pan. Spray the tops of the shrimp with a bit of the olive oil spray. Cook for 10-12 minutes, flipping half way through. Seriously, I was surprised that these came out just as tasty as their fried counter parts, there was less mess and less calories. The only difference was there was slightly less browning as well.
Serve with slices of lime and make sure you put a few shrimp to the side for yourself because these will disappear entirely too fast. Ridiculously too fast. I recommend a pound of shrimp as an appetizer for four people who like shrimp. People seem to have a tendency to eat far more than they expect of these, like really good pizza. You may have to double the marmalade as well depending on heavy handed dippers. So freakin’ good.
I’ve started mixing sweet with savory just for the thrill. It’s taught me a lot about food, made me a bit more adventurous, and aids me in cooking. With a recent bounty of figs I knew I had to come up with a few new creations before the figs went to the great fig tree in the sky, i.e. went bad. Working on something sweet, I originally made a fig sauce for dipping chicken into or pouring over fish, but the moment I tasted it I knew: This sauce was born for charring pork. My buddy tasted it and said “It’s good,” and then proceed to dunk a grilled chicken tenderloin into it. “Mmmm!…Yeah, okay,” he said while still chewing. “It would be best with pork.” Yes, padawan. I know.
1 1/4 cup roughly chopped figs
1 1/2 cup water
2/3 cup brown sugar
1 TBSP soy sauce
1 TBSP Ponzu
1 tsp red pepper flakes
3 cloves garlic, minced
1/4 cup orange juice
Throw everything into a sauce pot and cook down over medium high heat until it’s reduced by at least a third to half. It’s going to be pretty thick. Set it aside to cool.
While the sauce was marrying post simmer, I took two gorgeous, thick-cut bone in pork chops, about 6-8 ounces each, rinsed them, and patted them dry. Once the sauce cooled a bit (you can make this sauce a few days in advance if need be and keep it in the fridge in tupperware for 3-5 days) I blended it with an immersion hand blender, you can also use a potato masher. It’s fine if the sauce is still pretty chunky.
I then slathered the chops with the fully cooled sauce and let them sit at room temperature for 20-30 minutes. These were thick and needed to come to room temperature before I through them on the grill.
I operate on one speed: Fast. The also means that I generally cook on one temp: High. I preheated my grill, cleaned the grates, and slathered the pork just a bit more and cracked fresh black pepper over them before putting it on the grill. Now these chops were about 1 1/2 inches thick, so they had to cook a while, and though I wanted a char, I didn’t need dry pork. No one needs that. After 4 minutes on one side my friend gave the chops a quarter turn and left them for another 4 minutes. We dripped a bit more sauce on the top and topped with black pepper again prior to flipping them and lowered the burners to medium-high. After about 4 minutes, there was a quarter turn and they were done two minutes later. You want your pork to register at 145 degrees – YES, this is safe – and remember that as it rests, it will continue cooking a bit.
This was a lot of pork for 2 people, so I served it with simply an arugula and summer greens salad dressed with olive oil, quartered figs, and a drizzle of balsamic vinegar, which really intensifies the natural flavor and sweetness of the ripe figs. It was a perfect, protein packed, low fat dinner for a summer evening. This is great for everyone, but it’s also paleo friendly and excellent for South Beach or Atkins
The sauce and char makes ’em!
Summer desserts have to be easy, fun, and minimal on oven time.
I want a flavor that reminds me of my childhood, bright, complex, lemony, and sweet. I also bought my first ever bundt pan, so I want to make something in that, because I didn’t spend $8 for nothin’! I took a simple cake recipe and added a bit of lemon flavors, creaminess, and berries to make the plain extraordinary, and then coated it in a glaze because why not?
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 sticks/1 cup room temperature butter
1/3 vegetable oil
1 3/4 cups sugar
1 TBSP lemon curd
juice and zest of 1 lemon
1 tsp vanilla extract
1/2 cup sour cream
1 cup Greek yogurt
1 TBSP honey
1 1/4 cup berries, fresh or thawed from frozen, and pureed. (I used a blend of strawberries, blue berries, and raspberries, but any will work)
1 TBSP lemon juice (or use 1/2 TBSP lemon juice and 1/2 TBSP lime juice)
Zest of 1 lemon
1 1/4 cup powdered sugar
Preheat your oven to 350 and grease the crap outta your bundt pan. In a large bowl whisk the flour, baking soda, baking powder, and salt together. Set aside. Blend the eggs, oil, butter, sugar, lemon curd, lemon juice and zest until smooth. The lemon may make the butter look almost as if it’s curdled; don’t worry about it. Using a spatula combine the wet mixture into the flour mixture. The batter will seem thicker than your average cake batter.
In yet another bowl, mix together the Greek yogurt, honey, and sour cream. Fold or cut the cream mixture into the cake mix. Pour 1/2 of the the pureed berries into the batter and mix slightly. Pour the second half into the batter, but don’t mix, let it hang out all messy like.
Pour/dollop the batter into the bundt pan and cook on the middle rack of your preheated over for 40-45 minutes or until a toothpick comes out clean. Let the cake cool at least 20 minutes before inverting it and removing from the bundt pan. Let the cake cool at least another 30 minutes before pouring the glaze over the cake and letting the excess drip over the sides. You can also poke small toothpick holes all over the cake before topping with glaze to really allow the sweetness to penetrate the freshly baked goodness. One of my favorite things about this is that it’s flavorful without being very sweet, so a slice in the morning is a great alternative to coffee cake or some other stale pastry.
Want a simpler version? Get a boxed lemon cake mix, prepare the batter according to the directions with the addition of the juice of a lemon, mix in the sour cream concoction noted above, pour in the berries just as I mentioned previously, and bake in a bundt pan according to the box. It’s a faster, less involved way to meet the same ends.
And in the spirit of cakes, a friend made a sheet cake of psychedelic colors, and an airbrushing of Aladdin Sane, in honor of the 40th anniversary of The Rise and Fall of Ziggy Stardust and the Spiders from Mars. It was delicious and absolutely worth sharing here.
Antonelli’s Cheese Shop
Heading to a dinner party and don’t know what to bring? Want something special for an appetizer, but don’t know what to plate up? Or maybe you’re just a lover of cheese, like me and want something exciting.
If any of those are sound familiar, and you’re in the Austin area, I highly recommend Antonelli’s Cheese Shop. This little place down on Duval, just north of the campus, is a great shop to try something new, get something impressive for the table, and really bring an evening of courses together.
If you need a very specific cheese for a recipe, you can bet that not only will Antonelli’s carry it, they’ll probably offer a number of variations. Overwhelmed shoppers need not fear, either, as the staff at this cheese emporium are incredibly nice and, most importantly, extremely knowledgeable. Merely mention what flavors you do like or what you’re serving for dinner, and they’ll share tips and let you taste alternatives you may not know existed. And to bring everything together in perfect harmony, Antonelli’s also offers complimenting wines, honeys, meats, and baguettes. My friends and I have always said that if we were to win the lottery one of the first thing we’d do is have a dinner of a multitude of different cheeses, and Antonelli’s would be the only shop we’d need to make our purchases.
If you’re looking to expand your knowledge of cheese and charcuterie, Antonelli’s offers classes a couple of times a month for nerdy foodies in the need to know. Tickets are $35 and sell out pretty quick, so be sure to plan ahead. On top of all that, when you check out at Antonelli’s you have the option of giving them your email and name. They then will put you in their system so that you always know what you’ve ordered in the past and they can make recommendations on your next purchases that will delve you further into the world of cheese. We’re looking forward to having a Fromage Fest in fall, inviting each friend to bring a different kind of cheese, putting out pickles, breads, crackers, and wine and gouging until the sun comes up. When you have plans like that, suddenly Autumn feels very far away. Good thing I’ll have time to squeeze in a couple of classes before then!
Hillside Farmacy is a bakery and eatery located East 11th, just east of Blue Dahlia. My office chose to go for lunch recently for a coworker’s birthday, and our experience would be rated to 3 out of 5 stars, where as Blue Dahlia would be 5. I’ll review that for you at a later date, but let me just say Blue has Farmacy beat on price and execution.
The interior of Hillside Farmacy is very pretty, great usages of classic and modern. The staff is very “hipster”, but the client base is very, very mixed. A person going for lunch should expect to pay right around $10+ for their sandwich, which isn’t too bad. It’s choosing the right plate that’s a little tougher. Myself and four coworkers each ordered a different sandwich. Tap water was placed in the center of the table for us to serve ourselves, which was quaint, but it is Austin in late June, so having the option of ice, or even chilled water would have been nice (it was room temperature and the jar-glasses were iceless).
The short rib sandwich received excellent reviews from the two coworkers that shared it, and there was not a crumb left by the end of the meal. The grinder, which is similar to an Italian sub was also enjoyed, but at $11 it was much more than similar offerings at other locations. One coworker had the Forager, a brie and mushroom sandwich, which was very tasty (see picture below). I had the Faccia Bedda, and it was rather disappointing. Though the menu states it’s made with smoked mozzerella, it seemed to contain a single slice of deli counter cheese, sliced on the thinnest setting. I had to pull it a part to discover if there was any cheese on it at all and it was completely void of the deep smokey, salty flavor that normally accompanies this kind of mozzerella; it could have been American and made no difference in flavor. The single slice of tomato was awkward and the arugula was served on the side. My final coworker got a single bite into her pate sandwich before she began pick it apart (see below), finally quietly settling on going back to the office to eat other food. She was asked by two staff members why she had stopped eating (as well as why she was declining a box) and she explained very calmly and honestly, but politely as is her style: “The pate was very dry, almost like an over cooked burger patty. The bread is too big, and the strong flavors of the pickles, goat cheese, and mustard are far too much competition for each other.” To Hillside Farmacy’s credit, they took the sandwich off the bill, even though no fuss was made and no complaint; my coworker only explained the issue when pressed. One confusing aspect, however, was that one of the two Farmacy employees mentioned that he himself had had similar feelings about this particular sandwich, had received the same review of it from customers “all the time”….so why leave it on the menu or not change it?
While I always recommend trying new places to eat, Farmacy seems fairly hit or miss as well as being somewhat expensive. While it’s in a very good location, and has a charming interior, their menu needs a bit of work to be listed as a full fledged Foodie Find. It’s certainly worth trying, but be aware that what you get maybe hit or miss, especially for the price.
For Thanksgiving I always do a Prime Rib Roast. Screw turkey; it’s dry and boring and literally puts people to sleep.
Thanksgiving of 2011 I made a roast that I just was not pleased with. It had NO flavor and the cooking method I used was less then desireable. I like my meat medium-rare, which is mostly pink, but warm through. I tried that old method of setting the oven to 500 degrees, cooking for five minutes per pound, and then turning the over off and letting the roast sit in there for 2 hours. Yeah, guess who had to recook her roast two hours later? Not fun. My father uses the Showtime Rotisserie, Ron Popeil’s thing, which Dad just refers to as the “SetItAndForgetIt”, and it does normally do a good job. I, however, do not own one of those. So, last night, on my husband’s 30th birthday, I decided to use a tried and true method: low and slow. Placed in a 200 degree Fahrenheit oven, I cooked the roast until it reached 130 degrees. That’s it.
Time here doesn’t matter. You need a meat thermometer, period. Seriously. You want time, though? Fine. If your roast is room temperature it will probably take about 30 minutes per pound at 200. If it’s not completely room temperature, then it might take 35-40 minutes a pound. Personally, I don’t like to screw around with such an expensive piece of meat, so I bought a $10 meat thermometer and never looked back.
This recipe is about appreciating the cut known as the prime rib for what it is, ultra meaty deliciousness that’s meant to be served rare, with sauces or butters, that melts in your mouth and tastes fabulously of cow.
I didn’t get a bone-in roast only because the dinner was just for Chip and I. I found a prime roast that weighed 3.8 lbs, cost $28, and felt it would be good for us. If we wanted to have a couple of friends over for an impromptu dinner, there would be enough, and at the same time it was the right size to allow for a long, slow cooking. An hour before cooking, I took the roast out of the fridge. In hindsight I should have taken the roast out about three hours prior to cooking, but, thanks to my thermometer, it didn’t really matter. After an hour of sitting out, I put my roasting pan on my stove top and over high heat I seared each side of my roast for about four minutes per side.
Once seared, I let the meat cool for about 10 minutes and then I rubbed kosher salt, black pepper, and crushed garlic on all its sides, but especially on the fat on top. Once seasoned, I placed the rack into the roasting pan and placed the Prime Rib into the rack, fat side up. I placed the meat thermometer into the center at a decent angle so it could be read periodically without having to pull the entire roast from the over. As it roasts fat side up in a rack all that salt, pepper, and garlic would mingle with the liquifying juices and pour down through the meat while slowly cooking. A. Mae. Zing.
Once the roast reached an internal temperature of 130 degrees Fahrenheit, I let the Prime Rib rest uncovered on a cutting board for 30 minutes. The roast isn’t going to gain much in terms of heat after cooking so slowly, but those juices will be reabsorbed into the meat. I realize that my old, out-dated thermometer in the picture above states that medium meat has a temperature of 160, but I disagree. America’s Test Kitchen recommends removing a rib roast at 130, many chefs I know remove their beef at 123-127, and all of us agree meat done to the point of 160 is dry and over well, let alone mere medium. 130 degrees is more then enough to kill the bacteria we worry about.
Cooking this for so low a temperature and so long a period meant the juices stayed within the meat and that the proteins had extra time to break down. This was the juiciest, tenderest slice of steak I’d ever eaten. Husband and I were both blown away. We’d had filet mignon that was four times the price that wasn’t nearly has delicate and flavorful as this prime rib.
I’m not a fan of horseradish, so with this I made a seasoned butter, using have a stick of room temperature unsalted butter, 1 tsp kosher salt, 1 tsp black pepper, 1 clove of crushed garlic, 1 half a minced shallot, and 1 1/2 tsp dried parsley. The steak really didn’t need it, but it certainly didn’t hurt!
Our meal was served with a salad with bleu cheese, sauteed fennel, and fresh bread. No potatoes necessary! I apologize now for the photo, however; I was more then half way through stuffing my face when I realized I didn’t have a picture of the final product, and my husband had gone back for seconds and unceremoniously hacked away at the meat rather than slicing prettily as I had done for his first serving.