Fresh Herbed Standing Rib Roast
This standing rib roast looks regal and tastes even better, yet it’s practically foolproof. There is no need to pre-sear or fuss with changing the temperatures. Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner. This is a great dinner for New Year’s Eve or anytime.
INGREDIENTS
3 Tablespoon Olive Oil
1/2 Cup Duck Fat
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
4 Chopped Garlic Cloves
1 Large Bunch Fresh Thyme
1 Large Bunch Fresh Sage
1 Large Bunch Fresh Rosemary
7 Pound Standing Rib Roast (Bone-In & Tied)
64 Ounces Apple Cider
Preheat your oven to 350º F. Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking. Place the rib roast onto a rack that sits in a roasting pan. Rub the olive oil all over the roast. Place the chopped garlic, duck fat, salt and pepper on the roast. Take the fresh herbs and place on top of the roast inserted under the strings. Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare. Make sure to occasionally baste with the apple cider & drippings. Roast 15 minutes more if you want a medium roast and another 15 minutes for well done. Remember that all ovens are not created equal and oven temperatures vary. You be the judge of when you want to take your rib roast out of the oven. Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven. Transfer to a warmed serving platter and serve with my Red Wine Sauce. Serves 8
Victoria’s “Baked” Sticky Toffee Pudding
If you’re looking for a stunningly delicious Christmas dessert this is the one for you. No need to steam in a water bath, but just pour the batter into ramekins and bake.
INGREDIENTS
8 Ounces Pitted & Chopped Dates
6 Ounces Boiling Water
2 Teaspoons Vanilla Extract
6 Ounces Self-Rising Flour
1 Teaspoon Baking Soda
3 Large Eggs
3 Ounces Softened Butter
5 Ounces Demerara Sugar
1 Tablespoon English Golden Syrup (Lyle’s Is Good)
2 Tablespoons Unsulphured Molasses
3 1/2 Ounces Milk
Sauce:
6 Ounces Muscovado Sugar
2 Ounces Softened Butter
8 Ounces Heavy Cream
1 Tablespoon English Golden Syrup
1 Tablespoon Unsulphured Molasses
Preheat your oven to 325º F. Grease 6 individual ramekins and set aside. Place the chopped dates into a large size glass bowl and fill with boiling water. Soak the dates for 20 minutes. When the dates are soft add the vanilla extract. In a separate large bowl cream the butter and Demerara sugar together. Add the eggs one at a time and beat after each addition. Add the golden syrup and molasses. Beat well. In a large size bowl combine the self-rising flour and baking soda. Add a bit of the flour combination to the sugar mixture alternating with the milk until both are completely added. Add the chopped dates including the liquid in the bowl and stir gently. The mixture should resemble a thick batter. Divide the batter between the ramekins and place on a parchment covered baking sheet. Bake for 40 to 50 minutes. Remember that all ovens bake differently so make sure to test to determine doneness. The cakes should be raised and firm to the tough. Make sure not to over bake. Remove from the oven and cool for 10 minutes before tuning out.
To make the sauce: In a large saucepan melt the butter, Muscovado sugar and half of the cream over a medium heat. Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar is dissolved. Add the golden syrup and molasses and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute. Now stir in the remaining cream.
For serving place and individual pudding onto a warm individual dessert plate. Drizzle a generous amount of sauce over the pudding. Serve and listen for your guests’ applause! Serves 6
Calamari Pasta
Tonight is the traditional Feast of the Seven Fishes which is Christmas Eve Italian Style. Serving seven types of seafood is customary, but serving just a few seafood dishes will make a delicious “meatless” evening.
INGREDIENTS
1 Pound Penne Pasta
6 Tablespoons Olive Oil
9 Minced Garlic Cloves
1 1/2 Teaspoons Red Pepper Flakes
6 Diced Plum Tomatoes
2 Pounds Calamari (Squid)
Juice of One Lemon
1 Cup Chopped Fresh Parsley
1/4 Cup Grated Parmesan Cheese
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Clean and slice the calamari tentacles and tubes into rings. Set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain the pasta. Do not rinse the pasta. In a large size skillet heat the olive oil over a medium high heat. Add the minced garlic, diced tomatoes, salt , pepper and pepper flakes. Cook for 2 minutes. Stir occasionally. Add the calamari and cook for 3 minutes. Stir in the lemon juice and cook for another 4 minutes. Add the parsley. Add the drained pasta to the skillet and toss until heated through. Transfer to a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Serves 8
No Bake Cheesecake
Everyone needs an easy “go to” dessert. If you’re wondering what desserts to make for the holidays here is a great one to have on hand. This recipe is a piece of cake. Serve to family and friends with strawberries, raspberries or blueberries.
INGREDIENTS
2 1/4 Cups Shortbread Cookie Crumbs
1/2 Cup Plus 2 Tablespoons Sugar Divided
6 Tablespoons Melted Butter
1 Pound Room Temperature Cream Cheese
1 1/2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Cream
1 1/2 Pints Fresh Berries
Lightly grease an 8 inch springform pan. In a medium size bowl mix the cookie crumbs and 3 tablespoons of sugar. Mix in the melted butter and then press the crumbs into the bottom of the pan. Place in the freezer while preparing the filling.
In a large size bowl beat the cream cheese and the remaining 1/2 cup sugar with an electric mixer until the consistency is very soft and smooth. Beat in the vanilla. In a separate large size bowl beat in the heavy cream until stiff peaks form. Fold 1/3 of the cream cheese mixture. And then fold in the remaining whipped cream until smooth and combined. Pour the cream cheese mixture onto the cookie crumbs and smooth out to the edges. Refrigerate for at least 4 hours or overnight. You will want the consistency to be very well set. Remove from the fridge when you are ready to serve and garnish with berries. Serves 12
Brussels Sprout & Lentil Salad
If you’re looking for an interesting side dish for the holidays here is a gem.
INGREDIENTS
1 1/2 Pounds Trimmed & Halved Brussels Sprouts
4 Tablespoons Butter
2 Tablespoons Red Wine Vinegar
2 Teaspoons Dijon Mustard
Kosher Salt
Freshly Ground Pepper
1/4 Cup Olive Oil
1/2 Cup Lentils
5 Sliced Shallots
2 Tablespoons Chopped Italian Parsley
There are numerous varieties of lentils. For this salad it is best to use the small dark green ones because they hold their shape when cooking.
Pour 3 cups of cold water into a small size saucepan and then add the lentils. Turn the heat up to a medium heat and bring to a boil. Cook for 25 minutes until tender. Remove from the heat and drain. Rinse under cold water and set aside. In a small size bowl combine the vinegar, mustard, kosher salt, pepper and 2 tablespoons olive oil. Whisk to combine and set aside. In a large size pan add 3 cups of cold water and 1 tablespoon of salt. Trim and halve the Brussels sprouts. Bring the water to a boil and add the Brussels sprouts. Boil the sprouts for 1 1/2 minutes. Remove the sprouts from the boiling water and place into a medium size bowl. Set aside. In a large size sauté pan add the butter and remaining olive oil. Turn the heat up to high. Add the shallots and cook for 4 minutes until browned. Stir occasionally. Add the sprouts and sprinkle with kosher salt and pepper. Cook for 6 minutes until golden. Stir in the chopped parsley and lentils and cook 1 more minute. Remove from the heat and place into a serving bowl. Drizzle the dressing over the mixture and lightly toss. Serves 6
Littleneck Clams With Pancetta
The Feast of the Seven Fishes is a December 24th Italian tradition that is about serving an abundant amount of seafood. Serving 7 types of seafood is the custom which is hard to resist if you have a delicious recipe as this one.
INGREDIENTS
4 Slices Day Old Country Bread
3 Ounces Diced Pancetta
4 Tablespoons Olive Oil
4 Chopped Garlic Cloves
1/4 Cup Chopped Fresh Oregano
26 Littleneck Clams
Reserved Clam Juice
Lemon Wedges
Preheat your oven to 475º F. Place large pieces of torn bread into a food processor or blender. Pulse until you have fine crumbs and then set aside. Place a large skillet over a medium heat. Add the diced pancetta and 2 tablespoons of olive oil. Cook for 5 minutes until lightly browned. Stir frequently. Add the garlic and cook for 1 more minute. Stir in the bread crumbs, oregano and ¼ cup of the reserved clam juice. Remove from the heat. On a large baking sheet place each shucked and on the half shell clam. Top each clam with the bread crumb mixture and press down lightly. Drizzle with the remaining olive oil and place in the oven for 12 minutes. You will want the clams to be browned and crisped on top. Serve with the lemon wedges. Serve 4
Steamed Mussels With Indian Spices
Are you thinking about what to serve for Christmas Eve dinner? It’s traditional to eat some kind of seafood dish. I grew up eating oyster stew for Christmas Eve dinner and only appreciated it years later. If you are a fan of mussels here is a nice dish to serve your friends and family. Did I mention that it is ridiculously easy to make?
INGREDIENTS
2 Chopped Onions
4 Tablespoons Chopped Fresh Ginger
4 Tablespoons Olive Oil
1 1/2 Teaspoons Curry Powder
1/2 Teaspoon Crushed Red Pepper Flakes
30 Ounces Diced Tomatoes With Juice
1 Cup Water
1 Teaspoon Garam Masala
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
2 Cups Frozen Baby Peas
1/2 Cup Chopped Fresh Cilantro
3 Pounds Mussels
This is a quick one pot dish so make sure that you have all of your ingredients out. You can buy garam masala at most supermarkets or find the Indian spice mix online. Rinse and debeard the mussels. Set aside. Chop the onions and fresh ginger. In a large heavy pot add the olive oil and heat over a medium high heat. Add the onions and cook for 4 minutes. Add the ginger, curry powder and red pepper flakes and cook for 2 minutes. Add the diced tomatoes with their juice and the water. Give a good stir. Add the garam masala, salt and pepper and bring to a boil. Add the mussels and the baby peas to the pot. Cover the pot and cook for 8 minutes. Remove from the heat and transfer to a large serving bowl. Throw away any of the mussels that didn’t open. Garnish the mussel dish with the chopped cilantro and serve immediately. Serves 4
Lamb With Broiled Pineapple
With so much to do this holiday season I am always looking for easy weeknight meals to make. Here is a super easy and delicious weeknight dinner that is truly a no brainer. All you have to do is plan a bit ahead.
INGREDIENTS
4 Lamb Chops
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Smoked Paprika
5 Fresh Pineapple Rings
In the morning place the lamb chops in a plastic zip lock bag. Add the kosher salt, pepper and smoked paprika to the zip lock bag. Close the bag and give a good shake. Place in the fridge and leave for the evening. When you are ready to make dinner arrange the lamb chops on a foil covered grill pan. Preheat your oven to the broil setting. Arrange the pineapple rings around the chops. Place under the broiler for 4 minutes per side. Remove from the oven and place on a serving platter. Serve warm. Serves 2
Stuffed Baked Salmon
Salmon is such a wonderful fish that it’s nice to cook as often as you can. The addition of soy sauce and fresh ginger work very well with this salmon recipe.
INGREDIENTS
1 Whole 5 Pound Salmon
3/4 Cup Soy Sauce
20 Crushed Saltine Crackers
1/4 Cup Bread Crumbs
1/2 Cup Butter
10 Chopped Green Onions
2 Chopped Shallots
1/4 Cup Chopped Parsley
1 Teaspoon Tarragon
3 Lemons
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Large Celery Stalks
4 Large Carrots
1 Sliced Onion
2 Slivered Pieces Fresh Ginger
1/4 Cup Olive Oil
1 Cup Dry White Wine
Preheat your oven to 450º F. Wash and dry the salmon. Generously cover the salmon with the soy sauce inside and out. In a medium size bowl combine the crushed crackers and bread crumbs. Set aside. In a medium size sauté pan melt the butter and sauté the green onions, shallots, garlic, parsley and tarragon for 7 minutes. Remove from the heat and add to the cracker mixture and combine well. Squeeze the lemon juice from the lemons into the cracker mixture. Add the salt and pepper as well. Don’t throw away the squeezed lemon halves. Place the whole celery stalks and carrots on the bottom of the baking pan. Place the onion slices on the bottom as well. Put the salmon on top of the carrots, celery and onion slices. Stuff the salmon with the cracker mixture. Put the ginger slivers inside of the salmon as well as on top and scattered around. Drizzle the olive oil over the top of the salmon and place the used lemon halves around the salmon. Pour the white wine into the bottom of the pan and place in the oven for 45 minutes. If you need to add more white wine half way through baking then go ahead and add more. You will want the salmon to be golden brown. Serves 4
Lentil Soup
Many of us are super busy this time of year. Here is a soup that freezes extremely well. If you want to make this lentil soup vegetarian just leave out the ham bone.
INGREDIENTS
1 Pound Dried Lentils
1 Ham Bone
2 Quarts Water
1 Diced Onion
2 Chopped Celery Stalks
2 Chopped Carrots
4 Minced Garlic Cloves
1 Bay Leaf
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Sort and rinse the dried lentils. In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper. Reduce the heat to low and cover with a lid. Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup. Remove any of the ham from the bone, chop into pieces and add back to the lentil soup. Remove the bay leaf and serve hot along with crusty bread and a nice green salad. Serves 6
