RSS

Tag Archives: Ina Garten

A Spectacular Standing Rib Roast with Roasted Potatoes Recipe

Granted having a prime rib roast is not something many people do on a typical weekend anymore. It’s no secret how expensive prime rib can be and it is usually something I only make around the holidays if the price happens to be right. I had been shopping around the holidays and got great deals on some cuts of meat, including prime rib, and I was able to get one that was just the right size for the three of us and was a great price so I bought it and froze it to make after the holiday craziness had passed so we could have a fancy meal on one of the weekends afterwards. There are all kinds of great recipes for prime rib that you can find all over the Internet, but I just wanted to stick with something basic. I found two recipes I really liked, one from Martha Stewart and one from Ina Garten, but in the end I decided to go with the one from Martha Stewart because we wanted roasted potatoes that night too. This is a very simple prime rib roast  and I combined it with Ina Garten’s recipe for a flavorful mustard horseradish sauce on the side. There are only a few ingredients you need for the sauce and just salt and pepper for the roast to make this elegant dish.

Standing Rib Roast with Roasted Potatoes

1 standing rib roast (7 to 10 pounds) with 3 to 6 ribs

6 tablespoons extra-virgin olive oil

2 tablespoons all-purpose flour

Kosher salt and freshly ground black pepper

2 teaspoons sugar

8 medium Yukon Gold potatoes (about 4 pounds)

For the Mustard Horseradish Sauce:

1 1/2 cups mayonnaise

3 tablespoons Dijon mustard

1 1/2 tablespoons whole-grain mustard

1 tablespoon prepared horseradish

1/3 cup sour cream

1/4 teaspoon kosher salt

Remove the standing rib roast from the refrigerator and allow it to come to room temperature, about one to two hours. Preheat the oven to 450 degrees. Whisk together the olive oil, all-purpose flour, 4 teaspoons of kosher salt, 1/2 teaspoon of freshly ground black pepper and the sugar in a small bowl until it is blended.

Boil the potatoes in a large pot of salted water until they are fork tender, about 10 to 12 minutes. Drain the potatoes and peel them, and then cut each potato in half crosswise. Place the roast in a roasting pan, ribs side down. Lightly score the fat on top of the roast. Rub the roast all over with the flour mixture. Place the roast in the oven and roast it for 15 minutes. Reduce the heat to 375 degrees and continue to roast, basting the roast frequently with the pan juices, for 1 hour more. Add the potatoes, tossing to coat them in the pan juices. Roast, flipping the potatoes and basting the meat occasionally, until the thickest part of the roast registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. The total cooking time should be about 2 hours. Transfer the roast to a cutting board, reserving the pan drippings if you plan to make Yorkshire pudding. Tent the roast with foil and allow it to rest for at least 20 minutes (or up to 1 hour) before carving. Carve the roast into slices and serve it with the mustard horseradish sauce.

For the mustard horseradish sauce, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, sour cream and salt in a small bowl until it is well blended. Refrigerate the sauce until you are ready to serve.

This is a very basic recipe but it turns out a very delicious roast. The roast is cooked perfectly and is nice and pink in the center, if you like it that way. Of course, you could always cook it a little longer if you prefer it to be more towards medium or medium-well, but a cut of meat like this is great when it is medium-rare like this. It just melts in your mouth and you can cut it with a butter knife. I really liked the sauce to go with it with the combination of the mustards, the heat of the horseradish and the tang from the mayonnaise and sour cream. It would also go really well with other cuts of beef if you are looking for a nice sauce to try on the side. I made this with some  maple glazed vegetables, which I forgot to take pictures of but I will post the recipe for them in another post. This dinner is an elegant treat, and I actually only made a 2-rib roast for just the three of us and plenty of leftovers for some prime rib steak sandwiches.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

primeribroast horseradishcream

 

 
Leave a comment

Posted by on January 17, 2015 in Beef, Cooking, Dinner, Potatoes, Sauce

 

Tags: , , , , , , , , , ,

Summer’s Coming! Make This Simple Creamy Cucumber Salad

It seems like summer is never going to get here. after a particularly long, cold and snowy winter here in New York, Spring has been pretty dreary with lots of rain and clouds. This can all be pretty depressing, but summer is only a little more than a month away and I cannot wait for it to get here. Summer means warmer weather, sunshine and the chance to make some great summer dishes. While I don’t so a lot of cooking out myself since we can’t have a good grill here at the condo, I do make a lot of different types of salads all summer long. I try to make salads that don’t use a lot of lettuce since Michelle is not a big fan of most lettuce, or at least a lot of lettuce. I had bought some English cucumbers last week and they were quite large, so I needed to try to come up with something great to make with them besides just slicing some up with some lettuce. I saw Ina Garten make this recipe on the Food Network one day and knew it was one I had to try. It is simple, easy, uses only a few ingredients, and tastes very refreshing. This recipe makes a large quantity, so I actually cut it in half when I made it but I am posting the original recipe here.

Creamy Cucumber Salad

4 hothouse cucumbers, thinly sliced (about 3 to 4 pounds of cucumbers)

2 small red onions, thinly sliced

Kosher salt

4 cups (32 ounces) plain whole-milk yogurt

1 cup (8 ounces) sour cream

2 tablespoons champagne vinegar or white wine vinegar

1/2 cup minced fresh dill

1 1/2 teaspoons freshly ground black pepper

Mix the sliced cucumbers, sliced red onions and 1 1/2 tablespoons of the kosher salt in a large bowl. pour the vegetables into a colander and suspend it over a bowl. Wrap the bowl and the colander with plastic wrap and place them in the refrigerator to drain. Leave in the refrigerator for at least 4 hours and  up to overnight. Discard any of the liquid that accumulates in the bowl.

Pour the yogurt into a fine mesh sieve lined with a paper towel or with cheesecloth and suspend the sieve over another bowl. Wrap the bowl and the sieve in plastic wrap and refrigerate them for at least 4 hours and up to overnight so the yogurt can drain and thicken. Discard the liquid that accumulates in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a dry kitchen towel and press the towel lightly to remove most of the liquid from the vegetables. Place the cucumbers and the drained yogurt together in a large bowl with the sour cream, the vinegar, fresh dill, 2 teaspoons of salt and the black pepper. Toss the mixture well and refrigerate the salad for a few hours to allow all of the flavors to blend together. Sprinkle the salad with 1/2 teaspoon of salt and 1/2 teaspoon of pepper and serve it chilled.

Granted, it may take up a lot of refrigerator space while everything drains (at least it did in my small refrigerator) but it is worth it. You will be surprised just how much moisture comes out of both the salted vegetables and the yogurt. The yogurt comes out nice and thick and creamy. Pressing the cucumbers in a towel removes even more liquid to help keep them from getting too soggy. The yogurt and cucumbers and red onions go so nicely together and it may even remind you a bit of tzatziki sauce from Greek food. It is a great salad that will be perfect for summer parties and barbecues to give you something different from the typical coleslaw or potato salad. This is a great side dish that goes really well with chicken, ribs, pork or beef so you can use it for all kinds of meals.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

IMG_0542

 

 
Leave a comment

Posted by on May 16, 2014 in Cooking, Dinner, Lunch, Salad, Side Dishes

 

Tags: , , , ,

Fiesta Week Part 4 – Quick Pickled Onions and Radishes and Confetti Corn

For the last of the dishes I made for our special taco night bonanza, I added a couple of more side dishes that would also go well on the tacos if you wanted to try them that way. This gave everyone lots of choices to make their tacos, whether they wanted beef, chicken, chorizo or even just vegetable to make a vegetarian taco. To go along with the guacamole, salsa, black bean and cabbage slaw and refried beans I wanted to do some kind of quick pickling that did not require a lot of effort on my part and would still give great flavor from the results. I found this recipe from Bon Appetit  for quick pickled onions and since I had some radishes on hand already I thought I would throw them in there as well since they go so well with tacos. You can get this dish done in five minutes, let it sit and you are good to go.

Quick Pickled Onions and Radishes

1/2 cup apple cider vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

1 red onion, thinly sliced

3-4 radishes, thinly sliced

Whisk the apple cider vinegar, sugar and salt and 1 cup of water together in a small bowl until the sugar and salt dissolve. Place the red onion and the radishes in a jar and pour the vinegar mixture over the vegetables. Let the vegetables sit at room temperature for 1 hour before serving.

You can easily make these ahead of time and store them covered in your refrigerator for days before you use them. They do get good pickling flavor to them in a short amount of time and I have been having what was left on sandwiches and in salads all week-long as well so it gives you a great option for not a lot of work.

I also wanted to make something with corn as corn seems to go well with tacos. I found this simple confetti corn recipe from Ina Garten and decided to give it a try. Even though we haven’t hit good fresh corn season around here yet, I made this work pretty well using frozen corn instead and it turned out tasting great.

Confetti Corn

2 tablespoons olive oil

1/2 cup chopped red onion

1 orange bell pepper, seeded and cut to 1/2-inch dice

2 tablespoons butter

Kernels cut from 5 ears of corn, or 4 cups frozen corn kernels, thawed

1 1/2 teaspoons kosher salt

1 teaspoon finely ground black pepper

2 tablespoons julienned fresh herbs, such as basil, chives or parsley

Heat the olive oil over medium heat in a large skillet until it is shimmering. Add the red onion and saute for 5 minutes until the onion is soft. Stir in the bell pepper and saute the vegetables for about 2 more minutes.

Add the butter to the skillet and allow it to melt, Over medium heat, add the corn, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just starts to lose its starch. Season the mixture to taste and gently stir in the herbs and serve.

You get a great roasted flavor from the corn as the sugars come out and mix nicely with the red onion and the pepper. It has great color and flavor as a side dish for the tacos or to go right on the tacos if you wish. You could also make this as a great side for all kinds of dishes of beef, chicken, fish or pork and I think it would work really well. Everyone liked it so much I never even had a chance to take a picture of it as it was gobbled up pretty quickly.

That’s all I have for today. Check back next time for another recipe. Now that I am done with the Mexican recipes I made this week, I can get back to some other things I have tried recently that I would like to share with everyone. Until next time, enjoy the rest of your day and enjoy your meal!

photo 3

 
1 Comment

Posted by on May 9, 2014 in Cooking, Holidays, Side Dishes, Vegetables

 

Tags: , , , , , , ,

Snacks Ahoy! Butter Toffee Popcorn and Lemon Yogurt Cake

Yesterday I decided to make a couple of new snack and dessert items that I had downloaded recipes for a while back. Sean had picked out the first one as something he wanted to try, which is Butter Toffee Popcorn. he helped me make it and there is not much too this recipe as far as ingredients or effort, but the final result is a great snack. I got the recipe from Cook’s Country, one of my favorite sources for recipes.

Butter Toffee Popcorn

3 quarts popped popcorn

10 tablespoons (1 1/4 sticks) butter

1 1/2 cups packed light brown sugar

1/2 cup dark corn syrup

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

2 cups salted peanuts

Adjust an oven rack to the middle position and heat the oven to 250 degrees. Grease a large roasting pan and place the popcorn in the pan.

Melt the butter in a large saucepan over medium-high heat. Add the brown sugar, corn syrup and salt and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Off the heat, stir in the vanilla and the baking soda (the mixture will foam a little). Add the peanuts and pour the mixture over the popcorn, tossing well to coat.

Bake, stirring occasionally, until the popcorn is a deep golden brown and the caramel has set, about 1 to 1 1/2 hours. Cool to room temperature and serve. The popcorn can be stored in an airtight container at room temperature for 5 days.

This is certainly the easy way to make your own version of Cracker Jacks and save you some cash. You want to be sure to just use plain popcorn, not popcorn that is already seasoned with anything so you don’t get any additional flavors that might affect the caramel (unless that is what you want of course). Also, I used a disposable aluminum roasting pan when I did this to save myself the aggravation of having to try to wash a roasting pan with baked caramel stuck to it. Overall, it’s a pretty tasty snack that is very easy to make. I love toffee myself, so this worked out very well for all of us.

The second recipe I tried was one from Ina Garten, the Barefoot Contessa of the Food Network. It is for a simple Lemon Yogurt Cake that makes for a great item for a brunch, to bring to a party or housewarming, or just to have in the morning with coffee or for dessert.

Lemon Yogurt Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 eggs

2 teaspoons grated lemon zest (about 2 lemons)

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper.

Sift together the flour, baking powder and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup of sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure that it all gets well incorporated. Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Meanwhile, cook the 1.3 cup of lemon juice and the remaining 1/3 cup of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place the cake on a cooling rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and the lemon juice and pour over the cake before serving.

I did opt to omit the second glaze even though I am sure it looks great and tastes great too. I just thought it was too much sugar overkill for the cake and I liked the way it looked with just the first lemon-sugar mixture on it. It has just the right amount of sweetness and lemon flavor. It’s a great cake to make without needing a lot of time or ingredients if you want something at the last minute.

That’s all I have for today. Check back again to see what other recipes come along. I still have a number of recipes I have tried recently to put up, including a roast chicken and vegetables recipe from Marc Murphy, a grilled sausages recipe from Bobby Flay and a pulled pork sliders recipe from Williams-Sonoma, among many others. Check back and see what comes along. Until then, enjoy the rest of your day and enjoy your meal!

004 003

 

 
Leave a comment

Posted by on July 13, 2013 in Cakes, Cooking, Dessert, Snacks, Uncategorized

 

Tags: , , , , , ,

Down by the Bay Scallops

I don’t often buy bay scallops for myself. While they are the cheaper alternative to good sea scallops, most of the time bay scallops are soaked in solution and chemicals and they just don’t taste very good. The exception is if you can find “dry” or chemical-free bay scallops to use. These can be a lot better and can actually make for a great tasting and inexpensive seafood meal if you can catch them at just the right price. The trick can often be finding them dry and on sale, and I happened to stumble across them when I was shopping this past week so I picked up a pound. Bay scallops are great just sautéed over with some garlic, butter, white wine and parsley over rice or pasta, but I was looking to do something a little different this type out. I found a recipe from Ina Garten, the Barefoot Contessa of the Food Network and this recipe sounded like it would taste great and took no time at all to make.

Bay Scallop Gratin

6 tablespoons butter, at room temperature

6 garlic cloves, minced

2 medium shallots, minced

2 ounces thinly sliced prosciutto, minced

4 tablespoons minced fresh parsley, plus extra for garnish

2 tablespoons freshly squeezed lemon juice

2 tablespoons Pernod

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 tablespoons olive oil

1/2 cup panko bread crumbs

6 tablespoons dry white wine

2 pounds bay scallops

Lemon, for garnish

Preheat the oven to 425 degrees. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low-speed, add the garlic, shallot,prosciutto, parsley, lemon juice, Pernod, salt and pepper and mix until combined. With the mixer still on low, add the olive oil very slowly as though making a mayonnaise, until combined. Fold the panko bread crumbs in with a rubber spatula and set aside.

Place 1 tablespoon of the white wine in the bottom of each gratin dish. With a small, sharp knife, remove the white muscle and membrane from the side of each scallop and discard (many times this is already done with bay scallops, but if it’s not, you should do it). Pat the scallops dry with paper towels and distribute them evenly among the dishes. Spoon the garlic butter mixture over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until they are browned to your liking. Finish the dish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley over each dish and serve with crusty French bread.

Just a couple of things about this recipe. Since I was only making this for 3 of us, I cut the recipe in half and found that a pound of bay scallops was more than enough for 3 dishes. The recipe does call for a couple of items most people may not have on hand for cooking, but there are substitutions available. I do not have prosciutto on hand most times, so I simply fried a couple of pieces of bacon beforehand and crumbled them up to use in the dish. If you don’t have any white wine on hand or don’t like to cook with alcohol, don’t fret. I didn’t have any white wine either and just dotted the bottom of each dish with some extra-virgin olive oil. You could easily leave it out of the dish altogether. The same can be said of the Pernod, which is a particular brand of anise flavored liqueur. If you have anisette, ouzo or Sambuca, you can use them in the recipe instead if you really want the licorice-like flavor you get from them. I didn’t have any of them on hand, so I simply left it out and I don’t think it hurt the dish at all. One final thing about scallops in general – don’t overcook them. Scallops, whether sea scallops or bay scallops, need to be barely cooked cooked, just until they are opaque, otherwise it will feel like you are eating pencil erasers.

That’s all I have for today. Check back next time for some new recipes I have been trying, including a polenta pizza, a new chicken dish and a few other things I have planned. Until next time, enjoy the rest of your day and enjoy your meal!002

 
1 Comment

Posted by on June 29, 2013 in Cooking, Dinner, One Pot Meals, Seafood

 

Tags: , , ,

 
Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

%d bloggers like this: