Recipes

Cranberry Chutney

Ingredients

1 cup orange juice

12 ounces fresh cranberries

2 tbsp orange zest

1 tart apple, cored and chopped

12 dried apricots, chopped or 1 cup golden raisins

1 ¼ cups honey, approximately

1/3 to 1/2 cup brandy

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

Directions

  1. Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.

  2. Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

Roasted Baby Carrots

INGREDIENTS

1/4 c. balsamic vinegar

1/4 c. extra-virgin olive oil

2 tbsp. maple syrup

1/2 tsp. crushed red pepper flakes

1 1/2 lb. baby carrots

Kosher salt

Freshly ground black pepper

Freshly chopped parsley, for serving

DIRECTIONS

  1. Preheat oven to 400°. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes. Add carrots, season with salt and pepper and toss to coat. Place carrots on a large baking sheet, being to sure not to overcrowd.

  2. Roast until carrots are fork-tender and slightly charred, 30 minutes.

  3. Garnish with parsley to serve.

Roasted Vegetable Medley

Ingredients

3/4 lb. Brussels sprouts, trimmed and halved

2 large carrots, peeled and sliced into 1/2” pieces

2 tbsp. extra-virgin olive oil

1 tbsp. balsamic vinegar

1 tsp. chopped rosemary leaves

1 tsp. chopped thyme leaves

Kosher salt

Freshly ground black pepper

1/2 c. toasted pecans

1/2 c. dried cranberries

Directions

  1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.

  2. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.

  3. Before serving, toss roasted vegetables with pecans and cranberries.

Roasted Asparagus

Ingredients

1 bunch asparagus

4 tbsp. (up to 5 tablespoons) olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions

  1. Preheat oven to 425 degrees.

  2. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.

  3. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.

  4. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.

  5. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

Standing Rib Roast (Prime Rib)

Ingredients

⅓ cup Dijon mustard

2 tablespoons minced garlic

1 tablespoon chopped thyme leaves

2 teaspoons coarsely ground pepper

Kosher salt

3 tablespoons extra-virgin olive oil

13 pounds prime rib roast (5-rib chine bone removed)

Directions

  1. Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.

  2. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.

  3. Remove the meat from the oven and reduce the temperature to 350°. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

  4. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate.

Standing Rib Roast (Prime Rib)

Ingredients

5 kg / 10 lb standing rib roast / prime rib , bone in (Note 1)

2 onion , unpeeled, quartered (brown, yellow, white)

2 head of garlic , unpeeled, halved horizontally

10 sprigs thyme

6 sprigs rosemary

GARLIC HERB BUTTER:

20 tbsp unsalted butter , softened

10 garlic cloves , minced

4 tsp finely chopped fresh rosemary (or 1 tsp dried)

4 tsp finely chopped fresh thyme (or 1 tsp dried)

4 tsp salt

2 tsp black pepper

RED WINE SAUCE:

3 cups beef broth/stock , low salt

5 cups dry red wine (Note 2)

2 tbsp cornflour/cornstarch (optional, Note 3)

Instructions

  1. Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.

  2. Preheat oven to 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.

  3. Garlic Herb Butter: Mix together.

  4. Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).

  5. Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).

  6. Hot oven: Roast 20 minutes.

  7. Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).

  8. Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°F in the centre (for medium rare, Note 4). Start checking the internal temp early.

  9. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 52°C/125°F (which is medium rare).

  10. Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.

RED WINE SAUCE:

  1. Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups or liquid.

  2. Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.

  3. Strain into bowl, pour into sauce jug.