Food, again
No surprise, I have food on my mind. (I continue to fantasize about flying all the way to Dee’s place and snatching that new Le Creuset pot from her kitchen cabinet while she’s sleeping.)
Since many of you also suffer from my obsession, I figured I’d share some of what I’ve been making lately. And, yes, I have visual aids. Jacquie D tells me this need to photograph food is an Italian thing. To my knowledge, I have no Italians in my family tree, but here we go anyway:
Starting with the Italians, I have prosciutto, basil and mozzarella. Roll it all together and pop it in your mouth. Yummy!
Then mushroom ravioli with spinach. I made a sauce out of chicken broth and a pat of butter, then grated parmesan cheese on the top. Simple and so good, you’ll be amazed.
From Easter, I present…rib roast. This is what many restaurants refer to as “prime rib,” which used to confuse me. “Prime” is the grade of meat, not the cut. In the US, there are 3 kinds generally sold–select, choice and prime. Most grocery stores only carry the first two (and, in my opinion, you should stick with choice). Prime meat is usually only found in high-end butcher shops and restaurant suppliers. (If you go to a steak house where your steak costs $60 and up, they’re probably using prime.)
I live by a “choice” rib roast from my local grocery store. Cooked right, it is seriously one of the greatest things in life. High in fat, of course, so we only do it around here twice a year (New Year’s and Easter). My dad has perfected this dish, so I’ll share my foolproof method.
Spread olive oil, granulated garlic (not fresh garlic, it’ll burn), Kosher salt and fresh ground pepper all over the roast. Use plenty of spice. The meat is thick and can handle plenty of spices without tasting overly seasoned when cooked. Put a meat thermometer between the two center rib bones (careful to sink it in the meat and not touch the bone). Put the meat on a roasting rack sprayed with nonstick cooking oil. Cook in the center of the oven at 325 degrees for 23 minutes a pound. Not 21 or 25, but 23. Trust me.
In the oven
At the end of that time, it’ll be perfect, but if you want to be doubly sure (and you probably ought to, as the meat is expensive), check your thermometer. It should read 138 degrees. Beef is rare at 145, but when you take the meat out of the oven, you’ll cover it tightly with aluminum foil and let it rest on the stovetop for 20 minutes, and during that time the temperature will rise the last few degrees.
Make sure the meat rests or it will dry out! It’s tough, as your kitchen will smell fantastic. Dogs from the neighborhood might start howling if you have your windows open. But set a timer (20 minutes) and wait.
All done!
When you cut the slices, the folks who like well-done meat can choose from the outer pieces, and the ones who like it rarer can choose from the inside cuts. It’s great for a crowd.
Serve it up with a vat of mashed potatoes and gravy made from the meat drippings, and you’ll be in heaven.
Come to think of it, maybe I ought to consider 3 times a year…
Who else has secret family recipes to share?
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