Herb-Crusted Prime Rib

December 20, 2014 Leave a Comment

 

Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Prime rib always makes an impression on a holiday dinner table.  But it’s actually easy to prepare.  This roast is wonderfully flavored with lots of fresh herbs.

          Jennifer Dennis                                                                 Alhambra, California

Herb-Crusted Prime Rib Recipe

 

Herb-Crusted Prime Rib

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary

2 Tbsp. minced fresh oregano or 2 tsp. dried oregano

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

2 Tbsp. olive oil

3 tsp. pepper

1 tsp. salt

1 bone-in beef rib roast (4 lbs.)

Sauce:     1 ½ cups reduced-sodium beef broth

1 cup dry red wine or additional reduced-sodium beef broth

1 tsp. butter

½ tsp. salt

 

Preheat oven to 350 F.  Place the first six ingredients in a food processor; cover and pulse until finely chopped.  Add oil, pepper and salt; cover and process until blended.  Rub over roast.  Place on a rack in a large roasting pan.

Bake, uncovered for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)

Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup.  Remove from heat; stir in butter and salt.  Slice roast; serve with sauce.          8 serving

 

(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)

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Butternut Soup with Parmesan Croutons

February 8, 2014 Leave a Comment
Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time.  They should pierce easily with a fork when they’re done.

          Jen Lehner                                                                           Seattle, Washington

 

Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons

1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes

2 Tbsp. California Olive Ranch Olive Oil, divided

¼ tsp. pepper

1 large onion, chopped

3 celery ribs, chopped

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

3 cans (14 ½ oz. each) reduced-sodium chicken broth

Croutons:   2 Tbsp. grated Parmesan cheese

2 Tbsp. California Olive Ranch Olive Oil

1 Tbsp. minced fresh sage or 1 tsp. rubbed sage

2 garlic cloves, minced

2 cups cubed French bread (1/2 inch cubes)

Cooking spray

Additional grated Parmesan cheese, optional

Place squash in a 15×10 inch baking pan lightly coated with cooking spray.  Drizzle with 1 tablespoon oil; sprinkle with pepper.  Toss to coat.  Bake, uncovered, at 425 F. for 30-35 minutes or until tender, stirring every 15 minutes.  Set aside.

In a Dutch oven, sauté the onion, celery and sage in remaining oil until tender.  Stir in broth and squash.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.  Cool slightly.

In a blender, puree soup in batches until smooth.  Return to the pan; heat through.

For croutons, in a small bowl, combine the cheese, oil, sage and garlic.  Add bread cubes and spritz with cooking spray; toss to coat.  Place on a baking sheet coated with cooking spray.

Bake at 425 F. for 5-8 minutes or until golden brown, stirring occasionally.  Sprinkle each serving of soup of soup with croutons and additional cheese if desired.           8 servings (2 quarts)

 

(Recipe for Butternut Soup with Parmesan Croutons was on www.tasteofhome.com, 2013)

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Pasta with Walnuts, Sage and Winter Squash

March 2, 2013 Leave a Comment
Pasta with Walnuts, Sage and Winter Squash

Pasta with Walnuts, Sage and Winter Squash

I found this recipe in Newsday, January 24, 2013…hope you enjoy it.  This recipe calls for Red Onions, but if you’re like me, I don’t like onions (red or white) that aren’t fully cooked.  So I would leave the out or fry them.

Pasta with Walnuts, Sage and Winter Squash Recipe

Pasta with Walnuts, Sage and Winter Squash

1 (4 inch) red onion, cut across in half, then into ¼ inch wedges

2 Tbsp. extra-virgin olive oil, divided

1 ½ lbs. winter squash, cut into 1 inch pieces (5 to 6 cups)

½ tsp. salt, divided

1/8 tsp. black pepper

8 oz. gemelli pasta (about 2 cups)

1 Tbsp. butter

1 Tbsp. chopped fresh sage (about 5 large leaves)

1 Tbsp. lemon juice

¼ cup coarsely chopped walnuts

Preheat the oven to 425 F.  Coat two baking sheets pans with cooking spray.

Lay the onions slices out in a single layer on the first baking sheet; brush lightly with about 1/2 tablespoon of the oil.

Toss the squash with the remaining oil, ¼ teaspoon salt and the black pepper.  Place in a single layer on the second baking sheet.  Roast squash and onions for 10 minutes, then turn them and return to the oven, rotating pans.  Roast until the squash is fork tender and the onions golden, another 10 minutes. 

While the vegetables roast, cook the pasta in a large pot of slightly salted boiling water until al dente.  Drain.

Melt butter in now-empty pasta pot; stir in the sage and cook until butter is golden brown, about 1 minute.  Remove from heat and stir in the lemon juice, remaining ¼ teaspoon of salt and the walnuts.  Add drained pasta and toss thoroughly.  Gently stir in the squash and onions.       4 servings

(Recipe for Pasta with Walnuts, Sage and Winter Squash was is Newsday, January 24, 2013.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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