Monday, December 29, 2014

Holiday Standing Rib Roast with Root Vegetables (GF)

2 whole heads garlic
4 tablespoons olive oil
1 bone-in rib roast, 4-5 pounds
1 cup fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
4-5 small carrots, cut into thirds
1 onion, cut into wedges
2 fennel bulbs, cut into wedges
1 potato, cut into large dice
1-2 cups beef stock, homemade
1-2 cups red wine
1-2 teaspoons arrowroot powder

Cut the tops off the garlic heads.  Drizzle with one tablespoon olive oil each and wrap in foil.  Roast at 350 degrees for one hour or until very fragrant.  Refrigerate until ready to use.

One hour before cooking, remove the roast from the fridge and allow to come to room temperature.  Preheat the oven to 450.

Squeeze the roasted garlic cloves from the skins.  Add the roasted garlic, rosemary leaves, half the salt and pepper and the remaining olive oil to a mini food processor and grind, until leaves are chopped.

Scatter the chopped vegetables in a roasting pan small enough that they fill the bottom.  Pour in the stock and wine and stir to coat.  Place the roast on top of the vegetables and season generously with salt and pepper on the bottom and sides.  Place the roast fat side up and slather with the roasted garlic mixture.

Place the roast in the preheated oven and cook for 30 minutes.  Lower heat to 350 and continue roasting for at least 90 minutes, basting with the pan juices every 20 or 30 minutes.

When a meat thermometer registers 130, remove the roast from the oven.  Set aside on a platter and cover with foil to rest for 15 minutes.

Heat the vegetables in the roasting pan over a burner on medium high heat.  When juices begin to bubble, sprinkle in arrowroot powder and stir to coat, allowing to cook until sauce has thickened sufficiently.  Season with salt and pepper to taste.

Carve the roast and serve on a platter garnished with sprigs of rosemary.  Serve the vegetables alongside.


Big meat

Monday, December 8, 2014

Killer Coconut Cream Pie (GF)

Don't try to make a good thing better.  The night before Thanksgiving I made this pie four times until I finally got it right.  (So glad I got off work early so that I could use that extra free time for three visits to the store...)  I attempted to improve upon my recipe for triple coconut cream pie.  I had the idea that I could make it coconuttier by eliminating the butter and half & half, using coconut sugar, and coconut flour in place of the corn starch.  Plus, other than the eggs it would be practically vegan, and dairy-free!  Unfortunately... there were mixed results.  The coconut sugar made the overall end result look too brown, and coconut flour is just NOT the same for cooking with - the custard never thickened up, and it took on a gritty texture.  So, don't do it.  The crust came out fine with the modification of coconut butter in place of regular butter and I replaced the cup of half & half with coconut milk, but then you have half a can of coconut milk leftover.  Enjoy, and rest assured this is as coconutty as it can get.  My dad's seal of approval?  He says it's killer! :)

1 1/2 cup shredded coconut
1 1/2 cup fresh unsweetened coconut (not dried)
3-4 tablespoons coconut oil or butter, melted

Add the two types of coconut to the bowl of a food processor and blend for a few seconds, until coconut is chopped and thoroughly integrated.  Drizzle the butter over the coconut and blend again.
Pat the mixture into a 9-inch pie pan using the bottom of a measuring cup.
Bake at 325 degrees for 10-15 minutes, or until lightly golden.

3 eggs, or 2 eggs plus one egg yolk
1 and 1/2 cans coconut milk (could probably use two)
1/2 cup sugar
1/4 cup cornstarch
1 pinch salt
1/2 cup of sweetened flaked coconut
1/2 cup fresh unsweetened coconut
1 tsp coconut extract (optional)

In a bowl, beat the eggs.  Whisk in the coconut milk, sugar, cornstarch and salt.  Pour into a saucepan and bring to a boil over medium heat, whisking constantly, until mixture is very thick.  Remove from heat and stir in the coconut and extract, if using.  Pour filling into the cooked crust, cover and chill overnight or for at least four hours.

1 and 1/2 cups heavy whipping cream
2 teaspoons sugar
1 tsp vanilla extract
1/2 cup of sweetened flaked coconut, toasted

Whip cream with sugar and vanilla until fluffy.  Spread on top of chilled pie.  Top with the toasted coconut and serve.