Monthly Archives: May 2012
IF you are still able to afford the roast, this was a great recipe which I made in the North for our friend. Ask the butcher to remove the ‘ribs’ and tie them back onto the roast! While it was in the oven, I added parsnips, potatoes and some great heritage carrots (the multi-colored types) after dropping the temperature to 250 degrees. The ‘jus’ was wonderful!
PRIME RIB ROAST WITH MUSTARD & ROSEMARY CRUST
Jennifer MacKenzie (LCBO Food and Drink Holiday 2009)
With a simple mustard and herb seasoning, the wonderful beefy flavour of prime rib really shines. Searing the roast in a hot oven and then cooking it low and slow does take a little longer but it seals in every drop of juice keeping it melt-in-your-mouth tender. A good meat thermometer is worth the investment to make sure you get an accurate test for doneness. The slow roasting method reduces the quantity of pan drippings so the flavour of the jus relies on good-quality stock. Use homemade stock if you have it or the highest-quality prepared stock available. If you prefer thickened gravy, stir 2 tbsp (25 mL) all-purpose flour into the onions and cook for a minute before adding the stock.
FOLLOW THE DIRECTIONS ACCURATELY!!!!
5 lbs (2.2 kg) beef prime rib premium oven roast
½ cup (125 mL) grainy or Dijon mustard
2 tbsp (25 mL) chopped fresh rosemary,
or 2 tsp (10 mL) dried
1 tsp (5 mL) salt
1 tsp (5 mL) coarsely ground pepper
1 small onion, finely chopped
1 tsp (5 mL) finely chopped fresh rosemary,
or ¼ tsp (1 mL) dried
2 cups (500 mL) beef stock
1 tsp (5 mL) grainy or Dijon mustard
Salt and freshly ground pepper to taste
1. Preheat oven to 450°F (230°C).
2. Place roast rib-side down in roasting pan. Combine mustard, rosemary, salt and pepper. Rub over top and sides of roast.
3. Roast for 10 minutes. Turn heat down to 275°F (140°C). Add whatever vegetables you prefer
4. Roast rib for 3 to 3½ hours or until meat thermometer reads 135°F (57°C) for medium rare, 4 hours or until meat thermometer reads 145°F (62°C) for medium or until desired doneness. Place roast on cutting board and tent with foil for 20 minutes.
5. To make jus, place pan over medium heat and stir in onions and rosemary; sauté for about 3 minutes or until soft. Stir in beef stock and mustard and bring to a boil, scraping up any bits stuck to pan. Simmer, stirring often, for about 5 minutes or until slightly reduced. Season with salt and pepper to taste. Pour into a warmed gravy boat. Serve slices of roast drizzled with jus.
Happy Victoria Day! In keeping with all of the desserts we have had on our travels, here is one from our friend, Kathy in Ontario.
4 tart apples
1 1/2 cups sifted flour
1/2 tsp. salt
1/2 cup oil
2 T milk
Peel and core the apples. Cut into eighths. Sift flour, salt and sugar into an 8 x 8 cake pan. Combine oil and milk and pour over the flour mixture. Mix with fork until dampened. Pat out to cover bottom of the pan and push dough up along the ides to depth of 1 inch. Arrange apples on the pastry, sprinkle with struesel topping and bake at 425 degrees for 40 to 45 minutes.
Mix 3/4 cup sugar, 2 T. flour, 1/4 tsp. salt in a bowl. Add a bit of cinnamon if you want. Cut in 2 T butter until crumbly.
Over the last few weeks we have been visiting many friends in Ontario. This weekend saw us heading towards Tobermory, Ontario to see our friends Ethel and Marcel. En route we also visited with friends Brenda and Lynden and Richard and Peggy.
Overnighting with Ethel and Marcel, we enjoyed this great tasting dessert which has its origins in Amish country. The term “buckle” refers to the fact that the crust buckles as it bakes.
If blueberries are not your cup of tea, substitute other fruits, or a combination of fruits.
3/4 cup sugar
1/4 cup butter
1 1/2 cups flour
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
MIX all ingredients together in a greased 8 x 8 pan or if you want a thinner cake, use 9 x 12.
1/2 cup sugar
1/2 cup flour
1/4 cup butter
Mix all ingredients together and ad cinnamon and sugar to taste. Pour topping over cake and bake at 350 degrees for 40 – 45 minutes.
This recipe first appeared on Zoomermag.com in March 2012. It is excerpted from the book “Meals That Heal Inflammation” by Julie Daniluk. Tonight, Larry and I are in London where our friend Ellie and Larry prepared it. Scrumptious! According to the article it is fast and healthy! Skinless chicken reduces the fat Turmeric has anti-inflammatory effects….mustard contains selenium which relieves asthma!
1 kg. Chicken thighs skinless
2 T extra virgin olive oil
1 tsp. turmeric
1/2 tsp. sea salt
1/4 cup vegetable or chicken broth
2 cups sliced red onions
1/4 cup Dijon mustard
1/3 cup coconut milk
2 T honey
Drizzle the oil over the chicken thighs and sprinkle with turmeric and salt. Spritz the thighs (NOT your own…LOL) with water or broth to keep meat moist. Cook in a large cast iron pan over medium heat for 5 to 7 minutes, turning often until golden on all sides.
Add the onion and continue to stir and cook for 3 to 5 minutes.
Spread mustard over the chicken using a brush or spoon. Cook for 15 minutes longer.
Remove from skillet and set aside.
Pour coconut milk and honey into the skillet and stir for 2 to 3 minutes until the sauce has thickened.
Arrange the thighs on a platter and pour the sauce over them.
Garnish with herbs such as Italian herb blend, Herbes de Provence and serve over rice.