Monday, March 24, 2008

Roast & Yorkshire Puddings


Rib Roast
  • 1 rib roast (7 to 8 pounds) with 3 to 4 ribs, trimmed
  • 2 teaspoons dry mustard
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • Coarse salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
  2. Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
  3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.
Yorkshire Puddings
  • 2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 4 large eggs
  • 3 to 3 1/2 cups whole milk
  • 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard
  1. In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and 1/4 of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  2. Heat oven to 400 degrees. Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes.
  3. Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes.
Whipped Horseradish Sauce
  • 1 tablespoon (heaping) freshly grated horseradish or 3 tablespoons bottled
  • Coarse salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 1 cup heavy cream, whipped to soft peaks
1.Stir horseradish, salt, pepper, and lemon juice into whipped cream.

Friday, March 21, 2008


No, I have NO idea why they are called Hootycreeks. But it rolls off the tongue a bit better than "White Chocolate Chip Cookies with Pecans and dried Cranberries."

2 1/3 cup flour
1 cup rolled oats
1 t baking soda
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 cup butter
2t vanilla
1 cup pecans
1 cup dried cranberries
1 cup white chocolate chips

1.Mix the wet. Mix the dry. Combine!
2. Form into balls. Don't bother flattening them. Bake in a 350 degree oven for 15 minutes.

This is a dry recipe. The cookies stay nice and rounded that way. If you need more wetness, just melt a bit more butter and add it in. Also, these are great right out of the freezer. Refreshing, even. I just put them into a big Ziploc once they are cool, and we eat them one by one out of the bag.

Monday, March 17, 2008

For my friend Aidan.

Farmers' Favorite Casserole
from Gooseberry Patch Best-Ever Casseroles

8 frozen shredded hashbrown patties
4 c. shredded cheddar cheese
1 pound cooked cubed ham
7 eggs1 c. milk
1/2 t. dry mustard
1/2 t. salt

Arrange hashbrown patties in a single layer in a greased 9x13 pan. Sprinkle with cheese and ham; set aside. Blend together milk, eggs, mustard and salt in a bowl; pour over cheese and ham. Cover and bake at 350 for one hour. Uncover and bake an additional 15 minutes. Makes 8 servings

Thursday, March 13, 2008

"Falling Cloudberries" by Tessa Kiros

I haven't been excited by a cookbook in a while, but this one is just so beautiful. It is both a cookbook, and a biography. A glimpse into Tessa's family tree and the food that bound her to all of the people she loved. She collects the recipes by heritage: "Greece." "Finland." "Cyprus." And by circumstance: "South Africa" & "Italy." They all include classics: Greek salad, Baklava, Potato Pancakes, Rusks. . . But also mouth-watering offerings I have never heard of. All simple, using basic, hardy ingredients. And the cherry on top: vibrantly gorgeous photography:
I will be looking for this one. I want to see it on my shelf.