Thyme Out

I took the Basic Cooking Techniques class taught by Chef Michael Montgomery at the Culinary School of the Rockies. This five day class covers every thing from sourcing food ingredients and basic knife skills, to basic cooking skills including blanching, braising, grilling, roasting, and deglazing. Chef Michael, shares his passion for good food and people through entertaining stories of french culinary school and restaurant life. He begins each day slowly with a cup of coffee and a review of the days menu, techniques covered, and timing of the preparation of specific recipes. The pace builds throughout the day to a hectic frenzy as all the students coordinate the timing of each tasty dish. The day culminates with a lovely sit down dinner. Wine is poured, the pace slows and everyone relaxes and tastes, critiques, and enjoys the creations of the day. The conversation bubbles with enthusiasm, stories emerge and strangers become friends.  I learned alot about cooking in this class, but I think the most important lesson was to slow down, and relax and savor that which you have created.

Potatoes Dauphinois, was one of my favorite side dishes from the course. It is exceptionally good for entertaining, since it can be made ahead of time and reheated before serving, simplifying the chaos of orchestrating a perfectly timed meal.

If you are concerned about fat consumption, cut the cream with chicken stock. The resulting recipe isn’t as rich as the original recipe, but still very tasty.

Ingredients:

• 3 lbs potatoes, sliced crosswise in 1/8 inch slices
• 3 garlic cloves, peeled and smashed with the back of a knife
• 1 Tablespoon organic black peppercorns
• 3 sprigs fresh thyme, or 1/4 teaspoon dried organic thyme
• 1 dried organic bay leaf
• 2 Tablespoons fine sea salt
• 4 cups heavy cream
• 1 1/2 cups Parmesan cheese
• 3 Tablespoons butter, at room temperature
• Panko bread crumbs

Directions:

1. Preheat oven to 400° F.
2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
3. Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
4. In a heavy 6 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard.
5. Spread potato mixture in buttered dish and sprinkle with cheese and bread crumbs. Bake until top is brown and potatoes are tender (about 30 to 40 minutes). Let stand 15 minutes before serving.

I like to bake. In part because I like to eat baked goods. Unlike most bakers, I like to experiment. Okay, I have to admit, it took me three tries to perfect this cake. But I’m glad I persevered. Check out the ingredient list… For a rich moist cake, it’s pretty healthy… no sugar and no butter! The secret is in the chia seeds, a healthy superfood loaded in omega 3’s, and agave nectar, a natural low glycemic sweetener. As my friend Maria says… “you gotta get on the chia train. Once you get on board, you will never get off.”

This is more of a coffee cake than a dessert cake. It is rich in flavor, but not overly sweet. Thanks to the high fiber cereal, the candied ginger and the pecans, it has a more complex texture than a traditional cake, but is not as dense as a muffin. This is the perfect cake for sitting around the table with your family on Christmas morning.

Ingredients

• 2 Tablespoons organic chia seeds*
• 3/4 cup water
• 1 1/2 cup flour
• 1 cup Bob’s Red Mill high fiber cereal
• 3  Tablespoons bourbon
• 1/2 cup candied ginger, minced
• 1 cup agave nectar
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons organic freshly ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 teaspoon organic freshly ground nutmeg
• 1 cup plain greek yogurt
• 1 Tablespoon vanilla extract
• 1 medium honey crisp apple, cored and grated coarsely
• 1/2 cup of fresh cranberries, chopped into halves
• 1 cup finely chopped toasted pecans

Sauce

• 1/3 cup agave nectar
• 1/2 cup bourbon
• juice of 1/2 lemon

* available at Vitamin Cottage, Whole Foods, and other natural grocery stores.

Directions

1. Heat oven to 300°F. Grease and flour a 12 cup bundt pan.
2. Ina small bowl, soak the chia seeds in the 3/4 cup of water, set aside and let sit for at least 20 minutes.
3. Toast the pecans at 325° for 7 minutes, cool, mince and set aside
4. In a small bowl, combine the candied ginger with the bourbon, set aside.
5. In a small bowl, combine the yogurt, vanilla extract and apple and set aside.
6. Whisk together the dry ingredients: flour Bob’s Red Mill cereal, baking powder, baking soda, cinnamon, sea salt, nutmeg and pecans.
7. In a large mixing bowl, beat together chia gel, eggs and agave nectar, on medium speed. Add the ginger and bourbon. Add in yogurt mixture. Mix until blended.
8. Turn mixer to low and add dry ingredients. Mix lightly until incorporated. DO NOT OVERMIX!
9. Pour batter into prepared bundt pan and bake for 1-1/4 hours.
10. Bake until golden brown and skewer inserted into cake comes out dry. Remove from oven and cool in pan 20 minutes.
11. Release the cake by running a knife around the edges and cool on a wire rack.
12. Heat bourbon, agave nectar, and lemon juice until agave melts.
13. Fork pierce the top of the cake and slowly pour the sauce onto the cake.

Our Ginger Spice Blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it enhances its sweetness and results in a richer taste and texture. The  addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.

I just split and seeded the squash and tossed it in the oven while I was getting ready for work. I put the whole thing in the fridge (roasting pan and all) and pulled it out when I got back from work to finish the soup. I had the soup on the table 20 minutes after I walked in the door.

Ingredients

• 1 butternut squash
• 1 honey crisp apple
• 1 1/2 teaspoons Smith & Truslow organic Ginger Spice Blend
• 1 teaspoon coarse sea salt
• 1/2 teaspoon organic freshly ground Black Pepper
• 6 cups chicken stock
• 3 Tablespoons half & half (or sour cream or yogurt)
• Cholula sauce

Directions

1. Preheat oven to 400°F.
2. Slice squash in half and remove seeds.
3. Seed and cut apple into quarters.
4. Place squash face down on a greased roasting pan.
5. Roast squash in the oven for 20 minutes, add apple and roast an additional 15 minutes.
6. Remove from oven, let cool, and peel skins off squash and apple pieces.
7. Add chicken stock, squash and apple to a stock pot. Bring to a boil, and lower heat to a simmer.
8. Simmer for 10 minutes, blend using an immersion blender until soup is one consistency and there are no remaining chunks of squash.
9. Stir in Ginger Spice Blend, salt, pepper and cream.
10. Let soup rest for 5 minutes before serving.
11. Drizzle the top of each bowl with Cholula sauce.

“You don’t make the cookies?”, my mother asked appalled.

“Why would I make the cookies? I don’t have any kids.”, I replied.

“You make them and give them away”, she responded.

“But most of my friends don’t have kids either.”

“They’d still like them.” 

No they wouldn’t. The last thing my friends want in the month of December is a plate of cookies. Especially these cookies. You eat one, and you can’t stop. It starts with a small Santa Claus (the littlest cookie), before you realize it, you’ve stuffed a bell, a Christmas tree, and a ginger bread man (the largest cookie) into your mouth. They complement both coffee and wine, so you can have them for breakfast, and after dinner. Or, have one for lunch with a glass of milk. The recipe calls for a pound of lard. I know what’s in them, but I still can’t turn them down.

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This is another recipe from Chef Michael Montgomery, who teaches at the Culinary School of the Rockies. I took the Basic Cooking Techniques class last spring and absolutely loved it.  It is as informative as it is entertaining and a great way to spend a vacation and meat new friends who share a passion for food. If you are interested in learning more about the class, read my post on Potatoes Dauphinois.

I am a big brussels sprout fan. Usually prepare them with garlic and salt, but this recipe is a nice change.  The sweet acid of the cider complements the nutty flavor in the Brussels sprouts.

Ingredients

• 2 lbs Brussels sprouts, trimmed and cut in half
• 4 cups apple cider
• 3 Tablespoons unsalted butter
• 1 organic bay leaf
• 2 sprigs fresh thyme, or 1/4 teaspoon organic dried thyme
• fine sea salt and organic fresh ground black pepper to taste
• toasted pine nuts

Directions

1. Place Brussels sprouts in one layer in a baking dish. Fill dish with cider until the liquid reaches about 2/3 of the way up the Brussels sprouts. Add butter salt and pepper and herbs.
2. Set baking dish over high heat and bring to a boil. Lower the heat, cover with parchment and foil and braise at a simmer in a 325° oven for one hour, or until Brussels sprouts are tender. Don’t cover completely, so that some of the liquid can evaporate. Do not boil. Note: Brussels sprouts may be held at this point until serving time.
3. Prior to serving, reheat for 20 minutes in a 325° oven. Swirl in additional butter for a thicker sauce, sprinkle with minced parsley or other herbs and toasted pine nuts.

A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and skinny, speechless, and had pure blue eyes filled with trepidation.

We sat down for a cup of tea, and gave Daniel his first taste of gingerbread. I put a small bite on his stroller tray, and after watching both Ann and I each take a bite, he too took a taste. He watched us, unable to understand a word we said, and didn’t even try to speak any of the Russian he already knew. Totally silent, he slowly reached his hand out toward the gingerbread, indicating he wanted more. I can’t tell you how much my heart grew watching that little boy, pale as a ghost, eating gingerbread.

Now a year later, I listen for him in the hall outside our condo. When I open the door, I hear him sing “Jean”, and immediately get ready to catch him as he runs straight at me and launches into the air. He is all boy, has endless energy, and shows little resemblance to the pale listless child who arrive a year ago. He is a sponge, absorbing everything around him, constantly in search of ball to throw, and a companion with whom to play.

Whenever I make this gingerbread, I think of Daniel, and the world that awaits him, and what he will make of it with his unbridled enthusiasm.

Ingredients

• 1/2 cup butter
• 1/3 cup sugar
• 2 eggs
• 2/3 cup molasses
• 1 cup sour cream or plain yogurt
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 Tablespoons Smith & Truslow organic Ginger Spice Blend

Directions

1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
2. Cream together butter and sugar till light and fluffy.
3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
5. Stir flour mixture into wet batter in small batches being careful not to over-beat.
6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.

Serves 6-8

Ingredients

• 3 Tablespoons butter
• 10 slices white sandwich bread
• 2 cups shredded cheddar cheese
• 8 eggs
• 3 cups milk
• 1 small onion, grated
• 1 teaspoon fine sea salt
• 1/2 teaspoon organic freshly ground black pepper
• 1 teaspoon organic ground yellow mustard
• 1/2 teaspoon Cholula sauce
• 1/2 medium red pepper minced
• 1/2 medium green pepper minced
• 1/2 teaspoon organic ground paprika
• chopped fresh parley for garnish

Directions

1. Butter sides and bottom of a 9×12 oblong pan.
2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
3. Spread butter on bread slices, cut into bite size chunks.
4. Sprinkle 1/2 of the bread into pan and top with 1/2 of the cheese, repeat.
5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

Ever since I can remember, we’ve had this cranberry sauce at both Thanksgiving and Christmas.  It makes a lot, which is good, because everyone likes it.

Ingredients

• 1 cup sugar
• 6 oz red jello
• 5 1/2 cups liquid (use juice from fruit plus water if needed)
• 4 cups ground cranberries
• 4 cups crushed pinapple (mandarine oranges etc.)

Directions

1. Mix sugar and jello into heated liquid.  let set in frigerator
2. When hard add ground cranberries and pinapple.  Mix well, return to frig and reset.

Note:  I think the original recipe had walnuts or pecans in it.  My brother Joey doesn’t like anything with nuts, so over the years, it was dropped from the ingredients.

In Hailey, Idaho, you’ll find 6,000 acres of certified organic range land and irrigated alfafa pasture. It is here that Lava Lake sheepherders practice humane animal husbandry. They are an artisanal producer of grass-fed lamb—raised sustainably, and without antibiotics or growth hormones. Lava Lake Lamb has partnered with us to share this recipe that’s both simple to prepare and elegant in presentation.

4 servings
Preparation time:  10 minutes
Cooking time:  14 to 18 minutes

Ingredients:

• 1 Tablespoon fennel seeds
• 1 teaspoon garlic salt
• 1 teaspoon organic coarsely ground black pepper
• 2 teaspoons olive oil
• 8 lamb loin chops, 1-1/4″ thick
• 1  large red onion, cut into 1/2″ thick slices

Directions:

1. In small bowl, combine fennel, garlic salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices.
2. Begin by cooking onions for 5 minutes. Grill over coals covered with gray ash. Turn onions over when browned and cook until tender.
3. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
4. Make grilled onions into rings and top with lamb chops.

Nutrition per serving:  447 calories, 33 g protein, 5 g carbohydrate, 32 g total fat (66% calories from fat), 128 mg cholesterol, 1 g fiber, 341 mg sodium, 9 mg niacin, 0.23 mg vitamin B6, 3.16 mcg vitamin B12, 3 mg iron, 5 mg zinc.

Recipe and photo provided by the American Lamb Board

This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for apples and red wine, but I have substituted pears. If white wine doesn’t ring your bell, you can replace it with 2 cups water and 2 cups Grand Marnier or rum and fresh grated ginger.

Crust (makes 2 single pie crusts)

Ingredients

• 14 oz butter (approx 28 Tablespoons)
• 6 oz sugar (scant 3/4 cup)
• 1 egg
• 16 oz all purpose flour
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Directions

1. Cream butter and sugar together
2. Add vanilla, salt and egg. Mix until just combined
3. Add flour and mix until just combined
4. Press dough into a flat disk and wrap in plastic and chill at least 1 hour.
5. Preheat oven to 425°F.
6. Roll and press dough into a tart pan (about 1/8″ thick).
7. Prick the crust thoroughly with a fork.
8. Line the crust with foil and add pie weights to the foil.
9. Remove the pie weights and continue baking for 3-5 minutes longer.
10. Cool crust before filling.

Poached Pear Filling (enough for 2 pies)

Ingredients

• 8 firm, not quite ripe pears, pealed
• 4 cups light white wine
• 1 cup sugar
• 1 organic cinnamon sticks
• 4 organic cloves
• 4 organic black peppercorns
• (1 organic vanilla bean)
• 1 oranges, quartered
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 4 Tablespoons powdered sugar
• 1 Tablespoon organic fresh ground nutmeg
• 1/2 cup toasted sliced almonds for garnish

Directions

1. Combine wine, sugar, spices and orange in saucepan large enough to hold the pears in a single layer. Slice vanilla bean down the center lenghtwise and add to the wine sauce.  Bring to a simmer. Add 4 pears and poach until they are soft throughout, but not mushy (approx 15 minutes). Remove pears from the pan and cool on a rack. Repeat with the remaining 4 pears.
2. Reduce the wine mixture until it is smooth and sauce like.
3. Whip the cream in a cold bowl until almost firm. Add vanilla, powdered sugar, and nutmeg. Whisk until firm.
4. Slice the pears, and place them decoratively in the pre-baked tart shell, drizzle with the wine sauce, and top with a dollop of cream.
5. Garnish with toasted almonds and serve immediately.

To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup …. and am glad I persevered. Who said comfort food can’t be healthy?

Ingredients

• 3 lbs sweet potatoes, peeled and diced into 1 inch cubes
• 2 Tablespoons unrefined virgin coconut oil, melted, or olive oil (I just use olive oil)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon organic freshly ground cinnamon
• 1/4 teaspoon organic freshly ground allspice
• 1/8 teaspoon organic freshly ground cardamom
• 1/8 teaspoon organic freshly ground nutmeg
• 6 to 8 cups magic mineral broth or vegetable broth

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sweet potatoes with coconut oil until they are evenly coated.
3. In a small bowl, combine the 1/4 teaspoon of the sea salt with the cinnamon, allspice, cardamom, and nutmeg and stir until well combined.
4. Sprinkle spice mixture over the potatoes and toss again until evenly coated.
5. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
6. Pour 1/3 cup of the broth into a blender, add one third of the roasted potatoes, and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining 1/4 teaspoon of salt, before serving.

This recipe is from Rebecca Katz’s cookbook, The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery (reprinted with permission). To find out more about cancer-fighting ingredients, go to www.rebeccakatz.com.

The only problem with cookies is controlling how many get eaten, especially if you have a cookie monster in the house. Slice and Bakes are the perfect answer. Just make the dough and freeze it in a log. Then, just slice off a couple and bake them. You gotta love portion control! Did I forget to mention how great these taste? Last night I served ginger-snaps with fresh strawberries and whipped cream to our dinner guests. They are the perfect desert for entertaining. Just through them in the oven while you are clearing the table. Nothing like cookies fresh from the oven!

Ingredients

• 1 cup butter
• 2/3 cup brown sugar
• 1 1/3 cup molasses
• 2 eggs
• 1 teaspoon vanilla extract
• 3 Tablespoons Smith & Truslow ground organic Ginger Spice Blend
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups flour
• 2 1/4 cup ground oatmeal flour

Directions

To make batter

1. cream butter and sugar together until well blended
2. add egg and beat on high for 4 minutes
3. add molasses and mix until blended
4. combine flour, oat flour, salt, Ginger Spice Blend and baking soda
5. add to butter mixture in small increments and mix until incorporated
6. roll batter in to a log; wrap in tin foil and freeze

To bake cookies

1. preheat oven to 375°F
2. slice log into 1/4 in slices
3. place on a cookie sheet and bake for 6-8 minutes

Bake in a

A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner.  It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.

Ingredients

• peel and juice of 1 medium orange
• peel and juice of 1/2 medium lemon
• 3 cups ruby port*
• 1 package (12 ounces) fresh cranberries, washed
• 1/2 medium red onion, diced
• 1 ounce fresh ginger, peeled and minced
• 3 Tablespoons dark brown sugar
• 1 teaspoon salt
• 1 teaspoon organic ground white pepper
• 1/2 teaspoon organic ground cinnamon (or apple pie spice blend)
• 2 Tablespoons orange liqueur

Directions

1. Julienne the orange lemon peels. In a small saucepan, heat the juices and 1/2 cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
2. In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally.  Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.

Recipe adapted from Wolfgang Puck’s Adventure in the Kitchen (New York: Random House), 1991.

A few years out of college, my friend Kathy introduced me to this recipe. It was the week before Christmas, and suggested that it was time to make gingerbread cookies… I hadn’t really been a fan of gingerbread cookies previously, but since that day I’m a convert. These cookies are nice and soft, with the perfect blend of spices. (Of course, if you prefer crisper ginger cookies, just roll your dough thinner.) Important: for pure perfection, be sure to make your dough a day ahead!

Ingredients:
makes 4 dozen

6 cups all-purpose flour
1 1/2 tsp baking soda

Directions:

In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves; set aside. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.

Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8″ thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1″ apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.

Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.

These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.

Ingredients

• 1 cup raw walnuts or pecans
• 2 Tablespoons maple syrup
• 1/2 teaspoon organic ground paprika
• 1/8 teaspoon organic ground cayenne
• 1/8 teaspoon organic ground cinnamon
• pinch of fine sea salt to taste
• or substitute 1 teaspoon organic Coriander·Cumin Blend, or organic Apple Pie Spice

Directions

1. Preheat oven to 350° F.
2. Toss walnuts with maple syrup and spices until evenly coated.
3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
4. Let cool to room temperature.

Sweet and spicy toasted walnuts team up with creamy gorgonzola cheese for a picturesque side. Champagne vinegar adds the celebratory note.

Ingredients:

• bowlful of baby spinach or romaine lettuce
• 1 ripe pear, sliced
• 1 roasted beet, diced or if you prefer, 1/3 cup pomegranate seeds adds festive color
• 2 ounces Gorgonzola
• spiced toasted walnuts
• 2 Tablespoons good quality extra virgin olive oil
• 1/4 cup champagne vinegar
• 2 Tablespoons honey
• 1 teaspoon Dijon mustard
• 1 Tablespoon freshly squeezed lemon juice
• organic black peppercorns

Directions:

1. Place greens in bowl and top with sliced pears, walnuts and crumbled Gorgonzola.
2. Sprinkle with beets or pomegranate seeds.
3. Shake up remaining ingredients in glass jar and refrigerate until ready to serve.
4. Toss greens with dressing and grind pepper over bowl.

An easy, elegant and delicious special occasion entree, adapted from a Paula Deen recipe. Timing is the important factor here. The roast stays in the oven the majority of the day, nicely  infusing your house with an exquisitely fragrant aroma. This particular rub works wonderfully with a beef filet roast as well, but since standing rib roast was on sale at Whole Foods at half the price of fillet, economy prevailed. The wine reduction sauce is optional as the roast stands, no pun intended, on its own, but it’s so easy and quick, why not?

Note: If you are partial to beef fillet roast, also known as beef tenderloin, apparently Costco carries the most reasonably priced, high quality product, according to America’s Test Kitchen and Alton Brown on Food Network.

Ingredients:

• 1 standing rib roast, 5 lbs
• 1-2 Tablespoons (enough to liberally coat meat) Smith & Truslow organic Tarra·Cardamom Rub
• sprinkling of kosher salt
• 1 Tablespoon grape seed or olive oil
• chunk of butter
• couple glugs of red wine

1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat oven to 375° F.
3. Rub roast with oil, salt and Tarra·Cardamon Rub.
4. Place roast on a rack in roasting pan with rib side down and fatty side up.
5. Roast for one hour, then turn off oven.
6. Leave roast in oven for three hours. Do not open door!
7. About 45 minutes before serving time, turn oven back on to 375°. Towards the last 20 minutes , check occasionally with meat thermometer. This is critical, since ovens vary and you don’t want it overdone. 130 is generally rare, and 140 medium.
8. Remove roast and plate, tenting with tin foil. Place roasting pan on oven burner on medium.
9. Add red wine and butter to roasting pan, scraping tasty bits with spatula and swirling mixture until wine reduces by about half. Pour into small pitcher or gravy boat for serving.

…also known as Mitch’s Famous Waffles. Waffles are a standard on Christmas morning when we host the neighbors still clad in their pajamas. Mitch is the cook! All I can say is these are really good waffles. Straight up, these waffles are great—although big, they are light and airy. (Only those with the heartiest of appetites will eat many more than one at a time.) But the beauty of this recipe is that you can vary it in so many ways with different add-ins. We typically have banana slices and blueberries on-hand to add to the batter, and sliced strawberries on the table. (Adding shredded apple to the batter is also an option.) A sprinkle of powdered sugar before serving… always a hit with the kids!

Ingredients:

• 3 eggs
• 1 cup milk
• 1/2 cup butter or margerine, melted
• 1 Tablespoon vanilla (optional)
• 1/2 teaspoon organic ground cinnamon
• 2 cups flour
• 1/2 teaspoon salt
• 1 Tablespoon baking powder
• 2 teaspoons sugar

Directions:

1. Preheat your waffle iron (we use a Belgian waffler).
2. Whisk eggs in bowl until thick.
3. Beat in milk, melted butter and vanilla
4. Combine dry ingredients in a second bowl. Sift into egg mixture and beat well, but do not over-mix.
5. Once the indicator light on your waffler has gone off, pour batter evenly into the bottom grid, but not all the way to the edges.
6. Bake until golden brown (about 90 seconds). Remove waffles with fork. Serve. Enjoy.

Here’s what we are cooking for Christmas dinner.  Whatever holiday you celebrate, we hope you find the time this holiday season to savor some tasty home-cooked food with friends and family.

Spinach Salad with Pear, Gorganzola, and Spiced Walnuts

Tarra·Cardamom Encrusted Standing Rib Roast

Potatoes Dauphinois

Cider Braised Brussels Sprouts

Poached Pear Tart