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1. Porcini Rubbed Prime Rib Roast

Serves: 12-16

Ingredients: 3-rib prime rib roast with fat cap (about 10 to 12 lbs), ½ oz (15g) dried porcini mushrooms, ground to powder
1 tbsp kosher salt, ¾ tsp black pepper

OPTIONAL PAN GRAVY:
2 cups water or beef stock, 2 tbsp all purpose flour, Salt & Pepper

Preparation: Let roast stand, uncovered, 1 hour at room temperature.In small bowl, mix porcinis, salt and pepper.
Rub all over roast. Place roast, bone side down, on rack in shallow roasting pan. Insert oven-safe meat thermometer in centre of roast, avoiding fat or bone. Roast in centre of preheated 450F oven 30 minutes. Reduce heat to 350F. Roast until thermometer inserted into centre of meat registers 110F about 3 hours. Transfer roast to large platter. Let stand, uncovered, 30 to 45 minutes. (Internal temperature will rise to 130F for medium-rare.) Remove butcher’s twine.
Piercing meat with fork, tilt roast so bones are vertical. With carving knife, cut parallel to bone, separting bones and meat. Cut between bones to separate. Carve meat as desired. Meanwhile, pour off any fat from pan. Place pan over two burners set at medium-high heat. Stir in water or stock. Bring to boil, stirring up any browned bits from bottom of pan. Reduce heat to medium. Whisk in flour. Cook, whisking to prevent lumps, until sauce is reduced and becomes slightly thickened. Season with salt and pepper. (Makes about 2 cups.)

 
 
 

2. Christmas Turkey Dinner
The secret ingredient is your time and lots of it. Buying, preparing, and roasting a turkey are time-consuming. With careful preparation and attention to timing, you will be rewarded with a beautiful and tasty main course. Click Here for Infomation to learn how to carve a turkey click here.

Serves: 12

Ingredients: 1 (16-lb) turkey at room temperature 1 hour, 1 tablespoon salt,1 3/4 teaspoons black pepper,2 cups water,7 to 8 cups turkey stock,1 stick (1/2 cup) unsalted butter,3/4 cup all-purpose flour,1 1/2 to 2 tablespoons cider vinegar

Preparation: Put oven rack in lowest position and preheat oven to 450°F.Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body. Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.

Make gravy while turkey stands: Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups. Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

 
 
 

3. Pasta Salad

Serves: 8

Ingredients: 1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch),1 medium-sized red onion, diced
(1/4 inch),1 cup frozen peas, thawed and cooked in boiling water for 3 minutes,3 scallions, thinly sliced,1/2 cup chopped pitted black olives,1 tablespoon olive oil,1 pound farfalle pasta,1 cup prepared pesto 1/4 cup freshly grated, Parmesan cheese

Preparation: Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.

 
 
 

4. "Bangers & Mash" with Red Onion Gravy

Serves: 4-5

Ingredients: 1 lb. Pork Sausages, Red wine (or stock), Red Currant Jam, Fresh Thyme, Gravy Granules

Preparation: Pan-fry sausages and 2 small red onions, sliced, for 5-10 min. until sausages are brown and crispy.
Put in a casserole dish and pour the following mixture onto sausages: 1/4 pt red wine or stock, 3 tbsp redcurrant jam,
and 1 tbsp fresh thyme, chopped. Cover and cook in the oven for 15-20 minutes. Stir in 1 tbsp of gravy granules to thicken the sauce. Serve with a large pile of creamy mashed potatoes and onion gravy.

 
 
 

5. Old Fashion Country Ham

Serves: 20-30

Ingredients: 1 15 pound smoked ham, on the bone For the Glaze: 1 1/2 cups orange marmalade 1 cup dijon mustard
1 1/2 cups firmly packed brown sugar 1 rounded tbsp whole cloves

Preparation: Preheat oven to 300 degrees F. Trim tough outer skin and excess fat from ham. Put Ham in a large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for 2 hours. Remove Ham from oven and increase heat to 350 degrees. Combine orange marmalade, mustard, and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch, then brush entire surface of ham generously with glaze and return to oven. Cook ham another 1 1/2 hours, brushing with glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm.

 
 
 

6. Cornish Hens with Scallion Butter and Lime

Serves: 4-6

Ingredients: 4 tbsp butter, at room temperature 1 tsp dried oregano 1 tsp cumin 1/2 tsp salt Fresh ground black pepper
2 Cornish hens (about 1 1/4 pounds each), halved 1 scallion including green top, chopped Lime wedges, for serving

Preparation: Heat the oven to 450 degrees F. In a small bowl, combine 2 tbsps of the butter with the oregano, cumin, 1/4 tsp of the salt, and 1/4 tsp pepper. Rub the mixture over the skin of the hens and arrange them, skin-side up, on a baking sheet. Roast in the upper third of the oven until golden and cooked through, about 20 minutes. Meanwhile, combine the remaining 2 tbsps butter with the scallion, the remaining 1/4 tsp salt, and 1/8 tsp pepper. When the hens are roasted, top with the scallion butter. Serve with lime wedges.

 
 
 

7. Sunday Rib Roast

Serves: 4-6

Ingredients: 1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed), 1 1/2 tbsps kosher salt, 1 tsp black pepper, 2 tbsps all-purpose flour, 1 1/2 tbsps English dry mustard (preferably Colman's)

Preparation: Put oven rack in lower third of oven and preheat oven to 450°F. Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating. Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more.

 
 
 

8. Salmon with Agrodolce Sauce

Serves: 4

Ingredients: 3 tbsps olive oil, divided, 4 (6-ounce) salmon fillets (1 inch thick) with skin, 2 medium red onions
(about 1 pound total), each cut into 8 wedges 2/3 cup balsamic vinegar, 1 tsp sugar, 1 tbsp unsalted butter

Preparation: Heat 1 tbsp oil in a 12-inch non-stick skillet over medium heat until hot. Pat salmon dry and sprinkle with
1 tsp salt and 1/2 tsp pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more. Meanwhile, heat remaining 2 tbsps oil in a large skillet over
medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 tsp salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in
butter. Spoon onions with sauce onto plates and top with salmon, skin side down.

 
 
 

9. Roasted Root Vegetables

Serves: 8

Ingredients: 1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch),1 medium-sized red onion, diced
(1/4 inch),1 cup frozen peas, thawed and cooked in boiling water for 3 minutes,3 scallions, thinly sliced,1/2 cup chopped pitted black olives,1 tablespoon olive oil,1 pound farfalle pasta,1 cup prepared pesto 1/4 cup freshly grated, Parmesan cheese

Preparation: Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.

 
 
 

10. Tiramisu

Serves: 8-10

Ingredients: 6 eggs,1 cup sugar,1/4 cup rum,1/4 cup coffee liqueur,1 teaspoon vanilla extract,1 teaspoon ground cinnamon,16 ounces Mascarpone, 1 1/2 - 7 ounce packages ladyfingers, 2 cups brewed strong coffee

Preparation: With an electric mixer, beat the egg yolks with 1/2 cup of sugar until thick and very light, about 3 minutes. Add the rum and coffee liqueur and beat until smooth. Split the vanilla bean and scrape the seeds into the egg yolk mixture. Add the Mascarpone and cinnamon and beat until evenly combined. Reserve this mixture. In a clean mixer bowl, beat the egg
whites until frothy. With the mixer running, gradually add the remaining 1/2 cup of sugar and beat to stiff peaks. Gently fold the beaten egg whites into the reserved egg yolk mixture until evenly combined. Cover the bottom of a 9x 13-inch pan with a single layer of ladyfingers. Brush the ladyfingers with coffee lightly. Spread half of the mascarpone filling over the ladyfingers. Repeat with another layer of ladyfinger, soaked with coffee, and mascarpone filling. Sprinkle the surface of the tiramisu with unsweetened cocoa powder and chill for at least 2 hours before serving.


 
 
 

11. Cider-glazed Lamb Chops

Serves: 8-10

Ingredients: 1 cup unfiltered apple cider,2 tablespoons minced peeled ginger,2 tablespoons minced garlic, 3 tablespoons soy sauce,3 tablespoons rice vinegar (not seasoned),1 tablespoon mild honey,8 rib lamb chops (3/4 inch thick), cut from
1 rack,1 scallion, finely chopped

Preparation:
Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup,
10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling. Preheat broiler. Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze.
Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.


 
 
 
 


Tips and Tricks


How to keep meat fresh
When you come home from your weekly shopping trip to the butcher, unpack the meat and take it out of the tray. Then take a dry and clean cotton towel or kitchen tissue paper and by gently patting the meat dry it off. Do not rub the meat and don't use water to wash it, the meat is not dirty, therefore it does not need to be washed.

Then place the meat on to a plate or in to a bowl and cover up with kitchen wrap or wax paper and put in the fridge. If you freeze the meat then proceed in the same order but put the meat in to a freezer zip lock bag or roll it into a double layer wax paper. Make sure there is no air in the sip lock bag otherwise the meat will get ugly looking and tasting frostbites. The wax paper should be of the thicker variety or in a double layer to avoid frost bite. If you buy meat in bulks and wish to freeze it all make sure you are not staking the meat on top of each other until each portion is frozen solid.

Turkey Roasting instructions:

Turkey may be removed from oven when a meat thermometer - inserted in thigh - reaches a minimum temperature of 180 degrees F.
Turkey breast must reach minimum temperature of 170 degrees F in the thickest part. Allow 20 minutes standing time before carving.

Weight ( in pounds)   Unstuffed (hours)
8 - 12   2 ¾ - 3
12 - 14   3- 3¾
14 - 18   3¾ - 4¼
18 - 20   4½ - 5
     
Weight ( in pounds)    Stuffed (hours)
8 - 12   3 - 3½
12 - 14   3½ - 4
14 - 18    4¼ - 4¾
18 - 20   4¾ - 5¼

Prime Roast Temperture:
The rule of thumb is to cook the roast at 180°F for one hour per pound. If your roast is larger than 6 pounds do not preheat the oven to 500°F. Instead, cook the roast at 180°F one hour per pound for your whole cooking time. When you have one hour of cooking time left, remove roast from oven and check internal temperature with your meat thermometer.

For Rare: Internal Temperature - 140°F
For Medium: Internal Temperature - 145°F
For Well: Internal Temperature - 150°F
Overdone: Internal Temperature - 160°F

Tips for cooking and buying rack of lamb:
When purchasing fresh Ontario lamb, 1/2 of a rack per person, approximately 4 chops, is the rule of thumb.

It's best to cook single racks instead of double racks (two racks tied together). When the racks are tied together it's difficult for the meat to brown. Preheat oven to 550°F on broil. Keep broiling pan approximately 12 inches from the element. Your total cooking time for medium rare
is 10 minutes for the single racks. 5 minutes per side.

Fahrenheit to Celsius Conversion Table:
250F---------120C
275F---------140C
300F---------150C
325F---------160C
350F---------180C
375F---------190C
400F---------200C
425F---------220C
450F---------230C

How to Roast:
Preheat the oven for at least 1. Cook roasts fat side up on the rack in shallow roasting pan. Use an instant-read thermometer. Insert halfway into roast, making sure not to touch bone. Always allow roast to rest for 10 to 15 minutes after cooking before slicing. Cover loosely with a dome of aluminium foil.0 minutes.

How to Pot Roast:
Quickly seal the beef on all sides and then slowly brown all sides in a heay pan and a little olive oil. Season beef as desired, salt toward the end of cooking process. Add a small amount, 1/2-to2 cups, liquid to pan. Bring to a boil; reduce heat. Cover tightly and simmer gently over low heat on top of range, or in a preheated 325F oven until beef is fork-tender.

How to Broil and Grill
Trim exess fat to avoid flare-ups while grilling. To test the temerature of the coals, hold your hand over them, where the meat would be. If the heat is so intense that you must pull away in 3 seconds, the coals are hot. Four seconds indicate medium heat. Using tongs, turn the steaks quickly a few times to seal (sear) them off over the heat. Then leave them and turn them halfway  through the cooking time. Let steaks rest for about five minutes before serving. For broiling, place steaks about 3 inches from broiler.

How to Pan Broil:
To pan-broil beef, heat a heavy cast-iron or non-stick pan for 5 minutes before cooking. Do not use any liquid or fat. Season only after the meat has been sealed (seared). Do not cover. Turn the meat when juices appear through the unseared side. If juices accumulate in the pan, pour them off.

How to Braise Beef:
Slowly brown steak on all sides in a small amount of olive oil in a heavy pan. Add small amount, 1/2-to2 cubs, liquid to pan. Bring to a boil; reduce heat. Cover tightly and simmer gently over low heat on top of range, or in a preheated 325F oven until beef is fork-tender.

How to keep the juice in your meat
There are two ways you can make sure that you steak or roast does not get bone try touring the cooking process. One is to make sure the frying pan or grill is very hot befoeat on it. This will insure that the surface of the meat will be sealed immediately. If the pan or grill are not hot enough the pores will close very slowly and as it does so the juice will be squeezed out of the meat. If you make a roast, put it first in a very hot pan and slightly brown it quickly all around and then shove it in the oven. This will assure that the pores are closed quickly and the juice stays inside the roast.Some people have the bad habit of salting the meat before they cook it or grill it. The salt attracts water and by putting salt on the meat all the moisture will be pulled out of the meat. The result will be a try steak or roast. Salt meat after it is cooked. Turn steaks repeatedly over until they are sealed completely on all open surfaces. If they are left on one side to long the heat will push the moisture out the other, uncooked, side out.
 

 
 

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