Courtesy of Ad Hoc
Ingredients
yield: 6
One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat
Kosher salt
Coarsely ground black pepper
Gray salt or coarse sea salt
Horseradish Cream (recipe follows)
1/2 cup very cold heavy cream
2 tablespoons sherry vinegar
About 1/4 cup drained prepared horseradish
1/2 teaspoon fleur de sel, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Procedures
1
Position an oven rack in the lower third of the oven and preheat the oven to 275°F.
2
Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.
3
Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1 1/2 hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.
4
To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about 1/2 inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper. Serve with the horseradish cream on the side.
Horseradish Cream
- makes about 1 cup -
Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper. Refrigerate in a covered container for up to 1 week.
yield: 6
One 2-bone center-cut rib roast (about 4 1/2 pounds), trimmed of excess fat
Kosher salt
Coarsely ground black pepper
Gray salt or coarse sea salt
Horseradish Cream (recipe follows)
1/2 cup very cold heavy cream
2 tablespoons sherry vinegar
About 1/4 cup drained prepared horseradish
1/2 teaspoon fleur de sel, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Procedures
1
Position an oven rack in the lower third of the oven and preheat the oven to 275°F.
2
Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.
3
Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1 1/2 hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.
4
To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about 1/2 inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper. Serve with the horseradish cream on the side.
Horseradish Cream
- makes about 1 cup -
Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper. Refrigerate in a covered container for up to 1 week.
POWDER PUFFS
Courtesy of Laura Calder French Food at Home
Yield: 16-18 cookies
Ingredients
1/2 cup flour
1/2 cup cornstarch
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
3 eggs, separated
3/4 cup caster sugar
1/2 cup raspberry jam
3/4 cup whipping cream, for filling
Directions
Heat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
Blend together the flour, cornstarch, cream of tartar, and baking soda. Set aside.
In another bowl, separate the egg whites from the yolks. Set yolks aside.
Beat the egg whites to soft peaks.
Add the sugar in three stages, beating after each addition to make a stiff, glossy meringue.
Whisk in the egg yolks one at a time.
Sift the dry ingredients together, then sift them over the egg mixture and fold in with the whisk, without beating or you'll lose volume.
Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between so they can spread.
Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool. They will harden slightly.
Sandwich the rounds together with raspberry jam and sweetened, vanilla-flavoured whipped cream. Let sit an hour or so to soften before serving. (This is important. They will not be sponge-like right away, and you want them to be.) They need no dressing up, in my opinion, but you can dust with icing sugar before serving if you like.
Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad
Recipe courtesy Giada De Laurentiis
Ingredients
6 tablespoons extra-virgin olive oil, plus extra for brushing
2 (1-inch-thick) rib-eye steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
3 cups arugula, washed and spun dry
11/2 cups roasted peppers, rinsed and patted dry
2 tablespoons balsamic vinegar
Small block Parmesan (about 8 ounces)
Directions
In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.
Strawberry Cake
http://www.marthastewart.com/336020/strawberry-cake
3.73684
YieldMakes one 10-inch cake
Ingredients
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Directions
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
Rosemary Chicken
from Saveur Magazine and chef Aglaia Patronaki
4 whole skin-on chicken legs
Kosher salt and freshly ground
black pepper, to taste
1⁄2 cup flour, for dredging
1⁄4 cup extra-virgin olive oil
1 cup white wine
3 sprigs fresh rosemary
2 fresh bay leaves
Juice of 1 lemon
1. Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess. Heat oil in a 12" skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil.
2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce.
SERVES 2 – 4
Risotto with Spinach
Adapted from Williams-Sonoma Collection Series, Risotto, by Pamela Sheldon Johns (
Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. To give the risotto a more even green color, after sautéing the spinach or other greens, puree them with 1/4 cup vegetable stock in a food processor or blender.
Ingredients:
6 cups vegetable stock
3 Tbs. extra-virgin olive oil
1/3 cup finely chopped yellow onion
3/4 lb. spinach, stemmed and thinly
sliced crosswise
2 cups Arborio or Carnaroli rice
2/3 cup dry white wine
2 Tbs. unsalted butter
2 Tbs. freshly grated Parmigiano-Reggiano
cheese
Freshly grated nutmeg, to taste
Salt and freshly ground pepper, to taste
Directions:
In a small saucepan over medium heat, bring the stock to a simmer and maintain over low heat.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the spinach, reduce the heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside.
Add the rice to the pan and stir until well coated with the oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. Reserve 1/4 cup stock to add at the end.
When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the spinach mixture to the pan and add a ladleful of stock. Cook, stirring occasionally, until the spinach mixture is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat, and stir in the butter, cheese and the reserved 1/4 cup stock. Season with nutmeg, salt and pepper. Serve immediately.
Serves 4.
Simon & Schuster, 2002).
Courtesy of Laura Calder French Food at Home
Yield: 16-18 cookies
Ingredients
1/2 cup flour
1/2 cup cornstarch
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
3 eggs, separated
3/4 cup caster sugar
1/2 cup raspberry jam
3/4 cup whipping cream, for filling
Directions
Heat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
Blend together the flour, cornstarch, cream of tartar, and baking soda. Set aside.
In another bowl, separate the egg whites from the yolks. Set yolks aside.
Beat the egg whites to soft peaks.
Add the sugar in three stages, beating after each addition to make a stiff, glossy meringue.
Whisk in the egg yolks one at a time.
Sift the dry ingredients together, then sift them over the egg mixture and fold in with the whisk, without beating or you'll lose volume.
Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between so they can spread.
Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool. They will harden slightly.
Sandwich the rounds together with raspberry jam and sweetened, vanilla-flavoured whipped cream. Let sit an hour or so to soften before serving. (This is important. They will not be sponge-like right away, and you want them to be.) They need no dressing up, in my opinion, but you can dust with icing sugar before serving if you like.
Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad
Recipe courtesy Giada De Laurentiis
Ingredients
6 tablespoons extra-virgin olive oil, plus extra for brushing
2 (1-inch-thick) rib-eye steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
3 cups arugula, washed and spun dry
11/2 cups roasted peppers, rinsed and patted dry
2 tablespoons balsamic vinegar
Small block Parmesan (about 8 ounces)
Directions
In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.
Strawberry Cake
http://www.marthastewart.com/336020/strawberry-cake
3.73684
YieldMakes one 10-inch cake
Ingredients
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Directions
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
Rosemary Chicken
from Saveur Magazine and chef Aglaia Patronaki
4 whole skin-on chicken legs
Kosher salt and freshly ground
black pepper, to taste
1⁄2 cup flour, for dredging
1⁄4 cup extra-virgin olive oil
1 cup white wine
3 sprigs fresh rosemary
2 fresh bay leaves
Juice of 1 lemon
1. Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess. Heat oil in a 12" skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil.
2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce.
SERVES 2 – 4
Risotto with Spinach
Adapted from Williams-Sonoma Collection Series, Risotto, by Pamela Sheldon Johns (
Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. To give the risotto a more even green color, after sautéing the spinach or other greens, puree them with 1/4 cup vegetable stock in a food processor or blender.
Ingredients:
6 cups vegetable stock
3 Tbs. extra-virgin olive oil
1/3 cup finely chopped yellow onion
3/4 lb. spinach, stemmed and thinly
sliced crosswise
2 cups Arborio or Carnaroli rice
2/3 cup dry white wine
2 Tbs. unsalted butter
2 Tbs. freshly grated Parmigiano-Reggiano
cheese
Freshly grated nutmeg, to taste
Salt and freshly ground pepper, to taste
Directions:
In a small saucepan over medium heat, bring the stock to a simmer and maintain over low heat.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the spinach, reduce the heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside.
Add the rice to the pan and stir until well coated with the oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. Reserve 1/4 cup stock to add at the end.
When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the spinach mixture to the pan and add a ladleful of stock. Cook, stirring occasionally, until the spinach mixture is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat, and stir in the butter, cheese and the reserved 1/4 cup stock. Season with nutmeg, salt and pepper. Serve immediately.
Serves 4.
Simon & Schuster, 2002).
