Tag Archives: Rosemary

Prime Rib Leftover Soup

Happy New Year!

Depending on what you did on your last night of 2016 you might be looking for a nice and greasy hangover breakfast; maybe bacon & eggs along with some pancakes might work or if you can find it a cheeseburger and fries – I am open to either plus I wouldn’t say no to a slice of cold pizza. Or if you are a better person than I you could be going for a light but filling kind of way to start 2017; maybe some nice and creamy oatmeal, or and egg white omelet; I honestly have never had an egg white omelet but I love oatmeal.
img_4849

We are spending the weekend with friends in Montreal so I am writing this before we head out. I can’t be sure but I think there might be some pancakes & bacon in my future on Jan 1
img_4840

My Christmas Prime Rib had me dancing in my seat, literally I’m not kidding.  It was SO delicious and cooked to perfection I wish you all could have tasted it. When I ordered it I mentioned there would be 4 to 6 of us as I wasn’t sure if a couple of people were going to come. They guided me to order a 3 bone roast and they would remove the bones but tie them back on so it was easier for me to carve and serve. When I went to pick it up; it was HUGE (11 pounds) I almost traded it for a 2 bone but the butcher talked me into it. There were only 4 of us so we had plenty of leftovers.

img_4833

I wanted to share at least one picture of my masterpiece

I recall making a quick soup out of the very last piece of beef from last years roast so I figured that was in order again for this year. I still had one of the bones so I threw that in while it was simmer to add to the flavor of the soup – well worth it.
img_4843
My husband doesn’t have as good a memory as I do; or at least when I told him I was making Prime Rib Soup he was like; “well that sounds different”. Ignoring him I kept on cutting up my veggies and started sautéing the onions, celery and carrots. It comes together very quickly and it is totally worth using a slice or two of your leftovers.
img_4847

Prime Rib Soup

1 small to medium onion diced
1 or 2 stalks of celery diced
2 carrots peeled and diced
1 sprig of fresh rosemary chopped – or use whatever herb you flavored your roast with
3 potatoes peeled and diced
1 or 2 pieces of beef chopped
Beef Broth – homemade or use your favorite
leftover gravy – add so much flavor if you have any use it
Kosher salt and freshly cracked black pepper to taste

Sauté the onion, celery and carrots till translucent. Add rosemary cook another minute or two. Add gravy, broth and potatoes.  Once the potatoes are soft add the beef and let simmer to let everything meld together.  Serve with bread to sop up the wonderful broth

Garlic & Herb Compound Butter

By now you should know if you are cooking or just eating for Thanksgiving. I have hosted Thanksgiving at my home for at least the last 13 years straight. We have been as few as 7 to as many as 23. Over the years I have only changed a few things to try to make it easier on me and in return on everyone that comes for dinner.
img_4728


I used to make one large bird, now I search for anything 10 lb and under. I feel with even cooking two smaller birds at the same time not only does it take less time in the oven, I find they are much juicier. I use the same roasting pan and they fit perfectly side by side. I can also give away a carcass for someone else to enjoy turkey soup at their house.

I also enlist whoever is around Wednesday night to help peel and dice all the vegetables place them in their pots with water and store them in the cold storage area off the garage till we need them on the stove. This year I ordered fresh rolls, I usually make them but I was my local store and there was a sign up sheet for fresh made rolls from a local bakery and I stood in line long enough; plus it was super easy to just sign my name.  KP would this be considered an impulse buy?  She loves shopping with me and always chuckles at my impulse register buys. They put things by the registers for a reason hmmm!
img_4731

This weekend is for finishing up my table center piece, I make new place cards every year so I need to finish those up.

img_4722

Before

 

 

img_4749

After

img_4751

 

I will toast my ciabatta bread for my sausage stuffing well actually dressing; I don’t stuff my birds. I put apples and onions in mine. And I’ve also made a garlic herb compound butter to cover my turkey’s before putting them in the oven YUM!
img_4732I do have to confess, I was just going to make herb butter, but I double checked with my daughter; should I add garlic? She was like YES we are garlic – she is right we are a little on the obsessed side of garlic so if you are not you don’t HAVE to add it.

Garlic Herb Butter

4 sticks unsalted butter at room temperature
3 sprigs fresh rosemary
2-3 small bunches of fresh Sage
5-6 sprigs of fresh thyme
Chop them all up fine
3 cloves minced garlic
img_4733

You can use just a bowl and elbow grease or bring out your food processor. Cut the butter in pieces add to the bowl of the processor, add the fresh chopped herbs and a little salt and the minced garlic. Pulse till blended.

img_4740

It smells amazing – I can’t wait to use it

Now comes a kind of tricky part, placing the butter in the saran wrap so you can roll it into a log. By moving the wrap back and forth it will eventually with a little coercing become a log I promise.  It takes a couple of hours to get to its full flavor and set up. Store it in your fridge till you are ready to prep your bird. Gently loosen the skin of the breast meat on your bird and spread the butter under the skin and all over the skin. 

Happy Healthy Thanksgiving to all of you and thanks for supporting me week after week!

Garlic and Herb Crusted Standing Rib Roast

I realize I am still technically on vacation, we just arrived on St Thomas where we will be boarding our plane tomorrow night. I also apologize for the delay in posting this; our last night in the BVI we did not have WIFI and this is the first I have had to sit and relax a second. Never been a fan of travel days. It’s always a hurry up and wait. I will stop complaining since I am very fortunate to be on vacation.

I thought you might like to see a few cool pictures I took this past week

I just asked my husband if he wanted to stay in an order room service; a big juicy cheese burger. I am craving beef which is why I am sharing this recipe with you’ my mouth is already watering.

hash 012

This past Christmas was going to be a very small one just the four of us. Usually we have a full house so this year was completely foreign to all of us. Not in a bad way; it was actually pretty nice. We stayed in pj’s all day some of us even stayed in them for dinner.

Because there were so few of us, I definitely splurged on Christmas dinner. Another funny thing about this Christmas was I didn’t really have a plan of attack. When hosting a large crowd I tend to make lists, timelines and many kinds of dishes to have on hand. We tend to host not only dinner but sometimes lunches, breakfast for the entire weekend. This year I didn’t really have a plan, so the day before Christmas eve I asked my daughter to call the butchers and order a standing rib roast for us. When she went to pick it up, he mentioned that she was very lucky she called when she did; she go the last one and several people had called after her phew dodged that bullet.

hash 005

We had the butcher remove the bones for us, and they tied it which I didn’t really want but they asked her if we would like to make it easier for us. I was cool with the removing of the bones and normally would have been fine with tying but I wanted to make this one very herbaceous, yeah that’s a $2 word and no I didn’t spell it right; my daughter will get a chuckle out of this.

hash 008

For more intense flavor if you can salt and pepper the roast a day before you want to cook it you should. Salt and Pepper liberally cover and place in the fridge over night. Make sure you have some kitchen twine on hand just in case you need it. This is also a good time to invest in a good quality meat thermometer, essential for such an expensive cut of meat. Even though I owned a thermometer; mine failed me and I threw it away. I will be purchasing a new quality one very soon!

hash 014

 

Rule of thumb is 1 rib should feed 2 people, we ordered 3 ribs because we like leftovers.

1 standing beef rib roast
4 cloves of garlic –  make into a paste
4 sprigs of fresh rosemary – 2 leaves removed and finely chopped
8 sprigs of fresh thyme – 4 leaved removed and finely chopped
2-3 tbs olive oil
1 ½ cup red wine
½ cup beef stock
kosher salt and freshly cracked black pepper to taste

If you didn’t salt and pepper the day before, season the beef all over.

Let the roast sit out for 1 hour prior to roasting. preheat oven to 450’F

In a medium bowl add garlic, chopped herbs and 2-3 tbs olive oil to form a paste. Coat roast and ribs with the herb oil mixture. season with a little more fresh cracked black pepper. depending on how large your roast is you will need to tie up the roast to hold it in shape using kitchen twine.

in a roasting pan, place the rack of ribs with the ends pointing up. Place a remaining sprigs of rosemary and thyme on top of the rack. Place roast, fat side up inside the rack of ribs so they act as a roasting rack. Pour the wine and beef stock into the bottom of the pan.

Place in the bottom half of the oven and roast for 20 minutes. Reduce oven temperature to 350’ and continue to cook for another 1 ½ hours to 2. You want the internal temperature of the roast to be 125’F for medium-rare. You should plan on basting the roast every 30 minutes or so. If the pan starts to get fry add a little more stock or water.

hash 013

Remove to a cutting board and let it rest for at least 30 minutes, if you can wait longer an hour is not a bad thing. Separate the ribs and thinly slice the roast. Serve with the pan juices or make a nice gravy.

Harvest Roasted Chicken – A must try

This dish is a must try!  I can honestly say those words and truly mean it. My daughter found this recipe and made it for dinner a few years back. Talk about a tough audience; my guys are extremely vocal when it comes to food and I am not shy about voicing my opinions either. Olives are not exactly eaten in abundance in my home to say the least. Cooking grapes we were also not sure we were going to be on board with that concept either.

harvest chicken 012

Since we have all been asked to try things out of our comfort zone; especially over the last few years; we were going in with an open mind. Or at least I was, again my guys what can I say, won’t go down without a fight. My kitchen is most definitely the heart of my home, we all hang out on the island which had two levels, the bar height is where we eat and the counter top height is our prep area. When you are making something someone is a little on the fence about, they tend to watch very closely what you are doing.

My daughter rose to the challenge and hit it out the park. Dinner was just plain delicious, had she not made this for us, I am positive I would not have had the courage to make it. Since then I have not only made it a few times for my guys and even for company. I have taught this dish in one of my classes that I hold in my home.

The combination of the olives, grapes, shallots with the white wine and chicken stock plus the last sprinkling of fresh rosemary just melds beautifully in your mouth. I strongly suggest making this dish; it comes together quite easily; especially if you purchase the chicken already cut up in pieces, with minimal ingredients and you could have it on the table in just about 45 minutes.

harvest chicken 003 harvest chicken 007 harvest chicken 008 harvest chicken 011

Preheat oven to 450’ with the rack in the middle of your oven

3-4 lbs chicken cut up – you can also use parts – thighs, drumsticks and/or breasts – bone in and skin on

Kosher Salt

Freshly cracked black pepper

1 Tbs olive oil

1 cup seedless red grapes

1 cup or jar pitted Kalamata olives

2-3 shallots thinly sliced

1 cup dry white wine

½ cup chicken broth

1 Tbs finely chopped rosemary

Pat chicken pieces dry, season well with salt and pepper.

Heat oil in an ovenproof 12-inch heavy skillet (cast iron if you have it) over medium-high heat until it shimmers

Working in batches, brown chicken, skin side down first and turning them over once, about 5-7 minutes per batch

Don’t move chicken until it releases itself and is nicely browned

Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives and shallots.

Roast chicken in the oven until It has cooked through and the juices run clear, about 20-25 minutes

Transfer the chicken, grapes and olives to a platter, then add wine and chicken broth to the pan juices in the skillet

Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, 3-5 minutes

Pour over chicken and garnish with rosemary

Recipe adapted from the Smitten Kitchen cookbook 2012

Shredded Hash Brown Cups

I have never been a huge fan of the traditional quiche. They never tasted as good as they looked to me for the work you had put into them. Strata’s are just so much easier, no crust needed! However I found a recipe for a quiche with the crust being shredded hash browns; it piqued my interest. I bought the ingredients a few weeks ago and never got around making it. Having an extra-long weekend and the weather at the beginning being pretty sucky I had time to play a little. The quiche was pretty successful. My guys and I had a few critiques that we think would make it better. This happens more often than not, they are very opinionated.

stairs 048

This morning sitting at the island drinking my tea with my husband and his coffee; I asked what would he like for breakfast. He said something with egg in it. Big help he is! I had some leftover hash browns to use up and have always wanted to make hash brown egg cups. I saw them on the cover of a magazine a few months ago. So I looked up the basics from the magazine and got out what I hand on hand and what was close enough to get by with. They used prosciutto which I did not have; I had bacon and ham on hand. I usually try to make a dish the way I find it and then change it to our taste but sometimes I have to use what I have on hand; actually that happens more often than not They were delicious we liked the ham better than the bacon.  Before we ate my husband asks me if I took a picture of them. After we ate he asked if I was going to blog about them, I was thinking about it, he said you totally should.

A good friend of ours went to the Azores a month or so ago and brought me back some sweet paprika that he enjoyed while there. This was my first opportunity to try some, it was excellent.

stairs 041 stairs 042 stairs 043 stairs 044 stairs 045

While my guys had definite opinions for the quiche the egg cups were a huge hit. The only comment was when can you make these again?

When cooking I really don’t measure anything, so I will give you my best guesstimates for the cups. As you can tell I didn’t have enough hash browns to fill all of the cups.  Use what you have on hand!

Frozen shredded hash browns–thawed and squeezed of all their water use enough to fill 12 cup muffin tin about 1/2 full. (this part is very important if you want them to release from the tin)

1 tsp kosher salt

½ tsp black pepper

1 tsp fresh rosemary chopped

½ tsp sweet paprika

mix all the above in  bowl to combine, you want to make sure the potatoes are seasoned

Bacon Prosciutto or ham or any combination works

(12 cups is 6 slices of bacon)

12 room temperature eggs (take out of the fridge at the start and that should be fine)

Chives for garnish

Spray your tin well. Add hash brown mixture, the bottom matters more than the sides, but you want an indent so the meat and egg fit in. Spray the hash browns and bake at 375’ for about 30 minutes. take out of the oven and place the meat you are using in the center. If bacon slice in half and then half again; crisscross them. They can hang over a little. Crack an egg in a small bowl and then carefully transfer them to the each tin. Bake for 10-15 minutes, I watched them because I wanted the whites cooked but the yolk runny. There is a fine line so cook to how you like your eggs. Scrape around the edges to release.

Pork the Other White Meat

This past year or so we have definitely explored pork more often and in a varied of ways; and thoroughly enjoyed the journey.  I am not sure when or who said pork apples and mustard sounds delicious let’s put them together; but damn were they right.  Some of the recipes I have tried and loved are in my monthly and sometimes weekly meal plans.  BBQ Pulled Pork with Homemade Coleslaw on a bun is outstanding and simple – I had no idea.

Growing up I knew that we had applesauce with our pork chops but I was pretty sure that was to add some liquid to the chewy dry overcooked piece of meat we were served.  Thankfully we are now able to have a juicy cooked to perfection chop, loin, bone-in, boneless vehicle to add so many different combinations of flavors – I am hooked!

foodie 082 foodie 084 foodie 085 foodie 089

Pork Chops with Cider-Dijon sauce

4 center-cut-bone-in chop
Kosher salt and freshly ground black pepper
2 tablespoon unsalted butter
1 apple – Fuji, Gala or Granny Smith halved, cored, and cut into small diced pieces
1 medium shallot, chopped
½ teaspoon fresh thyme
½ cup apple cider
½ cup chicken broth
1 tablespoon Dijon mustard (coarse-grain if you have it)

Position rack in the center of the oven – pre heat at 425’F Line a large rimmed baking sheet with aluminum foil. Season the chop with 1tsp kosher salt and ½ tsp pepper. Melt the butter in a large skillet over medium-high heat.  If needed working in batches, sear the chops on both sides, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone. About 8-10 min.

Lower heat to medium and add the apples, shallots and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes.  Add the cider, scraping any bits off the bottom of the pan, cook until reduced by half, about 2-3 minutes. Add the broth and mustard and continue cooking until slightly reduced, about 2-4 minutes. Remove from heat and season to taste with salt and pepper.  Serve the sauce over the chops.

pork 006 pork 007 pork 010 pork 011 pork 013

Roast Pork Loin with Apples

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme and/or
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, Fuji, Gala, or Granny Smith, cored and cut into slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.  Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but note that this lean cut will not be as moist at the higher temperature.

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
Slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.