Monday, December 23, 2019

Christmas 2017


1. Standing Rib Roast - horseradish and gravy
2. Cheddar Mashed Potatoes
3. Spinach with Roasted Garlic
4. Cold Oven Yorkshire Pudding - recipe from cookbook but I add a yolk or two – butter
5. Creamed Corn - my mom's recipe (corn, white sauce, onion, bell pepper, crackers)
6. Mixed Salad
7. Cookie Assortment: Brownies, candy cane cookies, macadamia
 white chocolate, and ?

Standing Rib Roast
one rib will serve two with leftovers.
Let it sit out on the counter (covered with plastic) for about an hour before cooking.
season only with sea salt and fresh ground pepper.
Cook the roast on a raised rack, so it doesn’t sit in its juices as it cooks and the air can circulate around the roast.  For a single rib, this is the only way I have to keep it upright.  If you have two or more ribs, it will likely sit on the ribs without any additional help.
Roast slowly, on a low oven at 300 degrees for 20 minutes per pound.  You really will need a digital read thermometer for this.  Take the roast out when the proper temperature is reached for your desired degree of doneness on the scale below.
Roast to a temperature of 120-125 for rare, 130-135 for medium, and 140-145 for well done.  Know that the temperature will rise at least 5 degrees as it rests, so take it out at the proper time for the doneness you want.  Err on the cautious side, you can always put it back in the oven if it isn’t quite done enough, but you can’t turn the clock backwards if you overshoot the mark. Let it rest at least 15-20 minutes covered with foil for the meat to reabsorb the juices.  Don’t worry, it will stay warm.
I roast to 125 in  the center before the resting period, when it will rise to 130 degrees.  This will yield a medium rare center that I like, and a medium edge that DH likes.
Slow roasting at 300 degrees gives an evenly cooked slice, without the overdone edges.  This may be too pink for you, but just follow the temps I gave you above for a bit more done.

Compare with this Recipe
Standing Rib Roast with Roasted Potatoes (Martha Stewart)

1 rib roast (9 to 10 pounds) with 4 to 6 ribs
6 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
Coarse salt
2 teaspoons sugar
1/2 teaspoon freshly ground pepper
8 medium Yukon Gold potatoes (about 4 pounds)

1. Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
2. Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.
3. Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.
Rib-roast tip: Order your roast in advance, asking your butcher for a 4- to 6-rib standing rib roast, larded on top. The fat will melt off during roasting, keeping the meat underneath moist and tender. The reserved drippings add richness to the accompanying Yorkshire pudding.

Add flour and milk to the drippings to make a gravy

If plain mix with whipped cream or sour cream

Cheddar Onion Mashed Potatoes
6 medium size russet potatoes
1/2-3/4 cup milk
3-4 tablespoons softened butter
salt and pepper to taste
1/4 – 1/2 cup chopped green onions
4-6 oz shredded cheddar cheese

Peel and boil potatoes until fork tender.  Drain and place in a large bowl.  Add about 1/2 cup milk and three tablespoons butter, allowing the heat in the potatoes to melt the butter.  Using the mixer, break up the potato chunks manually, then begin on slow speed to whip the potatoes.  Add more milk if needed to get a good texture, but keep the mixture a bit on the thicker side, rather than completely smooth.  Add salt and pepper to taste.  Mix well.  Add green onions and cheddar cheese, gently folding in with a spatula, leaving streaks of yellow where the cheese is melting.  Serve hot.  Yields four servings.  For scaling up or down, plan on about 1-1/2 potatoes per person.  Wonderful as leftovers, so don’t be afraid to make more.

Roasted Garlic
Start by cutting off the top of the garlic.
Drizzle some olive oil on the top and spread it evenly over the cut surface.
Bake at 350 degrees for about 45 minutes, or until the garlic has a nice browned top.
Allow it to cool for 10-15 minutes so you can hold it in your hand and squeeze out the cloves.
Mash with a fork.
Store in a glass jar.

Spinach with Roasted Garlic
1/4 cup chopped onion
4 medium-large mushrooms, sliced
1 tsp olive oil
small pat of butter
4 oz cream cheese
1/4 cup mayonnaise
1 tsp lemon-pepper
1 tsp roasted garlic
1 10-oz pkg chopped spinach
3-4 oz shredded Mozzarella cheese
2-3 oz shredded Parmesan cheese

Saute onion and mushrooms in olive oil with a small pat of butter until onions are translucent and mushrooms are softened. Remove pan from heat, add cream cheese and stir until melted.  Add next three ingredients stirring until well blended, then stir in spinach and onion/mushroom mixture. Pour into baking dish, top with mozzarella. Bake at 350˚ for 30 minutes or until lightly browned and bubbly.

Cold Oven Popovers
Whites of 6 eggs (Add a few yolks too)
2 cups skim milk
2 T vegetable oil
1 T melted butter plus more for the bottom of the cups
2 cups all purpose flour
¼ t salt

Spray the popover pan
In Medium Bowl:  Beat eggs whites lightly with a fork.  Add milk, oil and melted butter
In Larger Mixer Bowl: Stir together flour and salt.  Gradually add the milk/egg mixture to the flour, mix with electric mixed until well blended.  Then beat for 1 to 2 minutes.
Put some melted butter in the bottom of each cup.
Fill each cup half full.  Set in the over and turn the oven on to 400 degrees.  Bake for 45 to 60 minutes.  Popovers will be done with they have puffed up and baked to a light golden brown color.

Opal’s Creamed Corn Casserole
1 diced brown onion
1 diced green bellpepper
sauteed in butter until starting to brown or become clear

Add a little flour and milk to make a white sauce.
Add seasoned pepper and salt
Add more butter if needed - or milk or flour

Add one bag (16 oz?) frozen corn until warmed.

Removed to casserole

Crush about 8 soda crackers and put in the pan, with some butter

Top casserole mixture, bake for about 45 minutes

Groceries Needed (not spinach or potatoes – Barbara is making)

6 eggs
2 c milk
2 T veg oil
1 T butter
2 c AP Flour
¼ t salt
4-6 standing rib road with larden top
horse radish
16 oz corn
miracle flour
Stuff for salad
Stuff for cookies