Tag Archives: side

Boneless rib roast au jus and yorkshire pudding with horseradish sauce

Serves 8-10

  1. 5-5.5lb first cut boneless rib roast, fatcap 1/2in thick
  2. 12-1/2oz flour
  3. 1tb salt
  4. 1 quart milk
  5. 4 eggs
  6. 1/2 cup sour cream
  7. 1/2 cup refrigerated horseradish
  8. 1 onion
  9. 1tsp cornstarch
  10. 2-1/2 cups beef broth
  11. 1 sprig thyme
  • Trim back fatcap to 1/4in, reserving fat and cutting into 1/2in pieces. Crosshatch roast, season and chill uncovered for 1 full day.
  • Set roast in a rack in a roasting pan and place 3oz reserved fat in pan. Roast in the lower-middle of a 250 degree oven for 2.5-3 hours or until internal temperature reaches 120 degrees.
  • Meanwhile, separately whisk 2-3 and 4-5. Slowly whisk wet ingredients into dry, cover with plastic and rest at room temperature for 1 hour.
  • Remove rack from pan, tent with foil and rest for 1 hour. remove solids from pan, leaving behind about 6tb fat. Roast at 425 degrees for 3-5 minutes or until smoking. re-whisk batter and bake in pan for 40-45 minutes.
  • Meanwhile, combine 6-7 and chill for at least 30 minutes.
  • Meanwhile, sear roast in a skillet on med-high heat for about 5-7 minutes. Set aside. Cook onion for 5 minutes. Add 7-9, reduce until halved, strain. Slice roast, cut pudding into squares and serve with jus and horseradish sauce.

Brie en croute

Serves 8

  1. 9in x 9.5in puff pastry
  2. 1 egg
  3. 8oz brie
  4. 4tb jam
  • Roll puff pastry to a 12in square, cut out a 9in circle and brush edges with egg. Top with brie and fold pastry over it, pleating the top edges and pushing them upwards. Freeze for 20 minutes.
  • Bake brie at 425 degrees for 20-25 minutes, top with jam, cool for 30 minutes and serve.

Pasta piccata

Serves 4

  1. 4tb butter
  2. 1 clove garlic
  3. 1/2tsp red pepper flakes
  4. 1-1/2tb flour
  5. 1 cup white wine
  6. Juice and zest of 1 lemon
  7. 1/3 cup broth
  8. 12oz pasta
  9. 3tb capers, chopped
  10. 1/3 cup parsley
  • Heat 1/2tb butter on medium heat and cook 2-3 for 30 seconds. Add flour for 1 minute. Whisk in wine and reduce for 5 minutes. Add lemon and set aside.
  • Meanwhile, under-cook pasta for 1 minute and drain, reserving 4tb cooking water. Bring sauce back to a boil and add pasta, reserved water and remaining butter for 1 minute. Add 9-10 and serve.

No-knead english muffins

Makes 1 dozen

  1. 16oz bread flour, sifted
  2. 2tb sugar
  3. 1tsp salt
  4. 1-1/4tsp yeast
  5. 2 cups milk
  6. 6tb butter, melted
  7. 1/2 cup cornmeal
  • Combine 1-4 and stir in milk and 4tb butter. Rise at room temperature for 10-12 hours or until tripled.
  • Dust baking sheet with cornmeal. Deflating as little as possible, place 12 1/3 cup (about 2-3/4oz) portions of dough on baking sheet and chill for 10-24 hours.
  • Remove muffins and heat a cast-iron skillet brushed with butter on medium. In batches, transfer muffins to skillet, gently widening to about 3-1/2in. Cook for 8 minutes per side, brushing with remaining butter before flipping. Cool for 10 minutes, split carefully by hand and toast.

Goat cheese dumplings with basil, lemon and zucchini

Serves 4

  1. 12tb butter
  2. 1-1/2 cups salted water
  3. 2 cups flour
  4. 12oz goat cheese
  5. 5 eggs
  6. 1-1/4 cup basil
  7. 1lb zucchini
  8. 1 clove garlic
  9. 4tb water
  10. Zest and juice of 1 lemon
  11. 5 scallions
  12. 1/2 cup parmesan
  • Bring a pot of salted water to a boil. Meanwhile, bring 1-2 to a boil, add flour and combine for 2 minutes on low heat or until dough begins to form. Take off-heat and add 8oz goat cheese. Add eggs one at a time. Add 4tb basil.
  • Transfer dough to a galleon ziplock bag with 1/2in cut from one quarter and, in 4 batches, pipe 1/2in dumplings into simmering water, cooking for 2 minutes after they have floated to the top. Set aside on paper towels to dry.
  • Cook zucchini for 4 minutes. Add garlic for 1 minute and set aside. In single-layer bathes, brown dumplings for 3-4 minutes per side. Add 9-10 and simmer briefly. Add back zucchini and dumplings along with remaining basil and goat cheese and 11-12 and serve.

Crusty dinner rolls

Makes 1 dozen

  1. 1-1/2 cups water, 1 cup warm and 1/2 cup room temperature
  2. 453g flour
  3. 1/2tsp yeast
  4. 2tsp salt
  5. 1 egg white + 1tsp water
  • Combine room temperature water with 127g flour and yeast and rise for 12 hours.
  • Knead mixture with remaining 1-2 and salt and rise for 2-1/2 hours.
  • Divide into 12 rolls and rise for 1-1/2 hours or until doubled.
  • Slash rolls, lightly mist and bake at 425 degrees for 15 minutes. Brush with egg wash and bake for 5-15 minutes. Transfer to rack and cool for 1 hour.