Buttered Green Beans with Leeks and Sliced Almonds

A leek is similar to a very mildly flavored combination of onions and garlic. An interesting fact- like all of their cousins(onions, leeks, shallots, garlic) let them sit for 5 minutes after cutting before cooking enhances the healthy qualities!

Buttered Green Beans with Leeks and Sliced Almonds

1 pound fresh green beans, trimmed (Haricot Verts are my favorite a long thin green bean)
1/2 teaspoon salt, divided
2 leeks, thinly sliced and cleaned
2 tablespoons butter
1/2 cup sliced or slivered almonds

Lemon zest and juice
black pepper, to taste

Directions:

1. Steam green beans in a small amount of water with 1/4 teaspoon salt, until beans tender; drain.
2. Toast sliced almonds in a skillet no oils needed. Stir over medium heat till brown. remove from burner and pan immediately as any additional heat will cause them to burn once they reach the browning point.
3. Heat the butter in the same large skillet you did the almonds in, and saute the leeks until they're lightly browned. Season with the remaining 1/4 teaspoon salt.
4. Add almonds(setting aside a few for the top) to the fully cooked leeks. Toss the mixture with the steamed green beans and season with salt and black pepper. Sprinkle remaining almonds on top.

Crispy Leeks
Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.

No leeks? Use this simple recipe with just the green beans! Its delicious either way!

.:The Best Glazed Ham:.

Secrets to the best Baked Ham

1. Buy a bone in ham. The secret to the best flavor in any meat is roasting it with the bone in.

2. Ham is a very versatile or leftovers! Make a good size one.  Guests will devour this ham, so you'll want plenty!

3. You will note that I always high heat roast my meats, then reduce the temperature for a long slow cook.  It's seriously the secret to juicy, tender meat.

4. Score the deep fat on a ham.  If you prefer, remove the scored outer skin and half the fat.  Keep at least half the fat though as this is essential for flavor while roasting as well. I do this and definitely prefer it that way.

5. Lay ham cut side down in a pan lined with tin foil.  After initial high heat bake cover tightly with tin foil for the remainder of the cook.  This method applies to other meats as well.

6. I love this glaze's flavor perfection on a ham, that being said, my mother-in-law bakes her ham in nothing, and still makes a ham better than anyone I know.  Every year. Perfection.

Citrus Glazed Ham

1 (14 to 16-pound) bone in, shank portion
6 Garlic cloves, minced
8 1/2 ounces Apricot Jam
1/2 cup Dijon mustard
1 cup light Brown Sugar, packed
1 Orange, zested
1/4 cup Pineapple Juice

Preheat the oven to 400 degrees F. Score ham diagonally spiraling around the ham, Go the opposite direction creating a diamond pattern. Place the ham cut side down in a foil lined, heavy roasting pan. Roast on high heat for 30 minutes.

Combine jam, mustard, brown sugar, orange zest, garlic and pineapple juice.

Remove ham from oven. Pour the glaze over the ham tucking into scores as much as possible. Pour 1/2-1 cup pineapple juice into bottom of pan. Tent completely with heavy-duty foil. Cook for an additional 1/2 hour at 400 degrees. Reduce heat to 325 degrees F, and cook another 1 1/2 hours; or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).

Let rest 1/2 hour then slice paper-thin.

SAVE the bone for ham stock!

Standing Rib Roast(Prime Rib) and Yorkshire Pudding

Not much has to be said about a Standing Rib Roast (Prime Rib). It speaks for itself in tender cuts of beef, herb crusted and delicious on its own or served with a creamy horseradish sauce and au jus.

Yorkshire Pudding is really more like a puffed pastry style bread flavored with the savory beef drippings. It is light and fluffy and yet loaded with salty roasted prime rib flavor.

Serve with Creamy Horseradish or Apple and Horseradish and Au Jus





Rib Roast Buying Guide:

When buying one you want to choose a roast at least 3 ribs big, each rib is about a serving and a half. Consider the size of your oven, i.e. make sure it will fit.

Specifically, prime rib is actually a prime cut of meat and the best quality, anything else is a standing rib roast. However, prime rib is also a generalized name.

Aged beef is preferred, it tenderizes and amplifies the taste.

Bones add flavor, don't have them removed. AND they can be used for soup stock the next day!

Have the butcher cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line, but SAVE THEM! Any butcher can do this, you do not need a specialized meat shop if that intimidates you, cheers if you do! 

3 ribs	7 to 8.5 pounds	450 deg/325 deg F	1 3/4 to 2 hours	135 degrees F
4 ribs	9 to 10.5 pounds	450 deg/325 deg F	2 to 2 1/2 hours	135 degrees F
5 ribs	11 to 13.5 pounds	450 deg/325 deg F	2 1/2 to 3 hours	135 degrees F
6 ribs	14 to 16 pounds	450 deg/325 deg F	3 1/4 to 3 1/2hours	135 degrees F
7 ribs	16 to 18.5 pounds	450 deg/325 deg F	3 1/2 to 4 1/2 hours	135 degrees F

Standing Rib Roast 

3-5 rib standing rib roast
Salt
2 tbs. coarsely cracked pepper
4 cloves garlic, minced into paste
2 tbs chopped rosemary
2 tbs chopped thyme
2 tbs chopped parsley
2 tbs chopped oregano
Olive oil

Rib roast is one that thing I love to start a few days in advance. Salt the meat a full 48 hours before you are going to cook it. Cover it and return it to the fridge.
Before cooking, tie roast to rib and chine bones, this keeps the tender meats from separating and drying out. Mix the herbs, garlic, olive oil and pepper into a paste. Rub it all over the meat and let it sit out for an hour or two a room temperature. Insert meat thermometer into deepest part.

Preheat oven to 450 degrees F.
Place roast on a rack in a large, heavy roasting pan; roast elevated on a rack, bone side down. Roast for 15 minutes, reduce temperature to 325°. Place at least 1 cup-2 cups water in bottom of roasting pan, water should not touch roast. Roast at 325 degrees F for 1.5-2 hours (or 16 min per pound), or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus and Yorkshire Pudding.
Reserve the bones for some incredible beef stock or French Onion Soup!

Individual Yorkshire Pudding

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs
3/4 cup milk
1/2 cup pan drippings from roast prime rib of beef

12 muffin tin, or cast iron skillet, or oven proof baking dish

Preheat the oven to 450 degrees F.

In blender, beat together the eggs and milk until light and foamy, add salt and flour on high. Stir in the dry ingredients just until incorporated.

CAST IRON OR BAKING DISH- After removing roast from oven, reserve beef juices. Pour the drippings into a 9-inch pie pan, cast iron skillet, or baking dish.
Put the pan in oven and get the drippings smoking hot.
Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed, 15 to 20 minutes. slice into serving sizes and serve immediately along with Prime Rib. 

• INDIVIDUAL-After removing roast from oven, reserve beef juices.
  Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan.
  Place pan in oven to heat for 3 minutes (fat will smoke).
  Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full.
  Immediately return pan to oven. Bake, without opening oven door, for 15-20 minutes.
  Using hands or dinner knife, lift each pudding out of tin and serve immediately with Prime Rib.

Cranberry Bliss Bars

A reinvention of Starbucks famous, delicious Cranberry Bliss Bar.  I sat there as the holidays swept past me eating that delicious, moist, sweet, Bar of Bliss, and a Breve latte, and it occurred to me I knew how to make them.

*Revised 12/23/11








Cranberry Bliss Bars
Cookie Base

3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup dried cranberries, slightly chopped
4-6 ounces white chocolate BAR, coarsely chopped; pieces a bit bigger than an eraser head

White Chocolate Frosting
1/2 package(4 oz.) cream cheese, softened
1/2 tsp vanilla extract
1 1/2 cups powdered sugar, sifted
1 1/2 tsp Orange zest

4 tbs fresh juice from the zested Orange
1/2 cup dried cranberries
1 cup white chocolate baking bar, melted, separated into two 1/2 cups

Preheat Oven to 350 degrees F. Spray 13x9-inch oblong cake pan with nonstick spray, or butter lightly.

In a medium saucepan over low heat, melt butter. Remove from heat. Add the brown sugar and stir until smooth. Transfer butter & sugar into a large bowl, and let cool to room temperature. Beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, And salt; gradually add the dry mixture to the butter mixture. Stir in the cranberries and white chocolate.

3. Spread the batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Cool completely on a wire rack.

4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese, orange zest and juice, and powdered sugar until well-blended. Gradually add the melted white chocolate; beat until blended. Frost bars. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Refrigerate for about 3-4 hours.  These may be served brought to room temperature, or slightly chilled.

Melting White Chocolate - I would like to say there is some romantic stove top double boiler way to melt white chocolate.. save yourself the frustration and stick with the microwave.

Put the chocolate in a microwave-safe bowl and microwave on medium-power setting for 15-30 seconds at a time, checking it each time. Then whisk it smooth.

Grandma Rose's Diagonal Cookies

Christmas cookie recipes are plentiful, Diagonals are an adaptation of a recipe written by Rose Naftalin, a Russian immigrant, whose father passed away two years after their arrival in the US. Rose was a self taught baker that wanted to satisfy her husband, a lover of fine foods, who also died a short time after they opened their own Delicatessen during the Great Depression. Rose kept baking, supporting herself and children with Rose's Fine Food Shop.  Her food and baking gaining fans all over the nation, Rose finally retired after working 20 hour days.  She then wrote, "Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies...", as well as many other compilations of her recipes. I strongly recommend this cookbook.




Grandma Rose's Diagonal Cookies
Shortcake Cookie
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1 egg yolk
2 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup each Raspberry Seedless Jam, Apricot Jam ; and Solo brand Almond Filling

Icing
1/2 cup confectioners sugar
2 1/4- 1/2 tsp milk ( Should be thick not runny)

Preheat oven to 350 degrees. Spray or grease cookie sheet.

Cream butter and sugar until fluffy. Add egg yolk, flour and sugar. Mix completely,  roll dough into three parts, wrap in plastic wrap and cool for an hour.



Roll out one third of dough to about 1/4 inch thick in a long somewhat rectangular shape. (At first dough will be hard to roll out, but quickly become very pliable. Floor rolling pin as needed) Using a knife cut out  a long rectangle. Cut down the middle lengthwise making two 1 inch wide strips; saving irregular dough you cut off.  With a spatula carefully place strips on cookie sheet. Using leftover dough add and pinch a border of dough on each side of strip. (If you are short, I have illustrated how to use scraps to pinch into a border)

Fill between two sides of cookie with jam or almond filling.  Each 1/3 of dough will create 2 strips. Repeat steps with last two dough balls, one at a time.

Bake for 15-18 minutes or until just golden brown. Let cool completely.  Drizzle with icing. Cut diagonally.
Makes about 60 cookies.
Enjoy!

Creamy Horseradish Sauce and Three Additional Prime Rib Sauces

All of these sauces are outstanding, if not traditionally served with Prime Rib. Most can be prepared ahead of time and served alongside the tender beef. 

Creamy Horseradish Sauce

2-4 tsp prepared horseradish (according to your taste and heat preference)

OR
2-4 tsp freshly grated horseradish

8 ounces sour cream drained

(OR 1/2 good mayonnaise

and 1/2 cup sour cream )

2 tbs cup fresh lemon juice
1 tablespoons Worcestershire sauce
Dash of Salt

In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.
Can be made 2 days in advance; covered and refrigerated.

Garlic Blue Cheese Sauce

3/4 cup heavy cream

3 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled

1 tbs lemon juice

Dash Worcestershire sauce
Freshly ground black pepper

In a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the cream coats the back of a spoon, approximately 5 to 10 minutes. Remove from heat.

Stir in the crumbled blue cheese. Season to taste with the pepper.
Can be made 2 days in advance; covered and refrigerated. Let sit for about 15-30 minutes at room temperature before serving. 

If you have any remaining whisk in 1/2-1 cup buttermilk for a delicious dressing!

Au Jus

10 minutes

Reserved Prime Rib juice, fat removed and used for Yorkshire Pudding
OR
2 1/2 cups beef stock, not cubes, containing no MSG

1 tbs Worcestershire 

Salt and pepper to taste

2 tbs flour

 3/4 cup good red wine (optional) 

Large pat of butter (about 1-2 tbs) 

Using a strainer or fat separating measuring cup separate beef fat and juices. Put 2 tablespoons of the fat in a pan and 2 tbs flour over medium heat. Stir and cook down 3-4 minutes. Add beef juices back into pan whisking as you pour.
Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes. Au jus is not thick like a typical sauce or gravy.Season to taste with salt and pepper. Finally stir in large pat of butter to add gloss. 

Transfer to a gravy boat, or serve in small individual containers for each guest.

Reserve remaining beef fat for making Yorkshire Pudding.

Use any left over Prime Rib and Au Jus for making French Dip Sandwiches for the next day.

Apple Horseradish Sauce 
(Excellent Served with Panko crusted Pork Medallions)

• 1/4 cup grated Granny Smith apple

1/4 low-fat plain yogurt
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1-2 tablespoons prepared horseradish

In a medium-sized bowl, combine apple, yogurt, mayonnaise, Dijon mustard, and horseradish.
Can be made 2 days in advance;  covered and refrigerated.

Ganache Series- Salted Caramel Chocolate Tart

This is a remarkable alternative to the Chocolate Raspberry Truffle Tart...  Oh my Caramel. You are kind of my favorite.

Salted Caramel Chocolate Tart

Crust

1- 9 oz box Nabisco Famous Chocolate Wafers finely crushed
1/2 cup unsalted butter melted- 1 stick

Preheat Oven to 350 degrees. Spray a 11-inch loose bottomed tart pan with nonstick cooking spray.
Hand crush or process the cookies in a food processor, until finely crushed. Add melted butter and pulse in processor or mix until combined.
Pat the crust into prepared tart pan using a flat bottomed glass to build up the sides to 1/4 inch high. Bake for 12-15 minutes and let cool thoroughly on a wire rack.

Ganache
4 oz semisweet chocolate, finally chopped

1/2 cup heavy cream

Caramel

For the Caramel
1 1/2 cups granulated sugar
3 Tablespoons light corn syrup
1/4 teaspoon kosher salt
6 Tablespoons water
6 Tablespoons unsalted butter
6 Tablespoons heavy cream
1 Tablespoon crème fraîche ( a mixture of cream and buttermilk)

Flaked Sea Salt for Garnish- Should be Flaked for a light taste

Caramel-In a medium saucepan, whisk together the sugar, corn syrup, salt, and water. Cook, without stirring, until it reaches 350º F on a candy thermometer or until amber in color. Remove from the heat and whisk in the butter, cream, and crème fraîche (the mixture will bubble vigorously) until smooth. Return the caramel to a low heat and stir until any hard crystals melt. Pour the caramel into the cooled tart shell and cool slightly; refrigerate until firm, about 4-5 hours.

Ganache-Place chocolate in a heat proof bowl and bring cream to boil over medium heat. Pour over chocolate. Let sit for a few minutes then whisk together until smooth. Cool the ganache about a half hour at room temperature. 

Pour ganache evenly over caramel and refrigerate until set, about 4-5 hours. Allow tart to set at room temperature for 15-20 minutes (depending on how warm your kitchen is) before serving. Sprinkle the tart with flaked sea salt, slice, and serve chilled. Enjoy!

Adapted from a recipe by The Galley Gourmet

Ganache Series: Truffles- Holiday Decadence

Gift them, Eat them, Bring them to the party! These luxurious two ingredient deep rich chocolate pieces of heaven... Seriously just a roll in sack with some exquisite flavorings and this chocolate hits the toungue melts on contact and makes you fall in love all over again.
( see comments on ganache)











Homemade Chocolate Truffles

16 oz. Semi Sweet Chocolate Bar, Chopped into small pieces
1 cup heavy cream
2 tablespoons Grand Marnier, vanilla, almond, raspberry or any flavoring (optional)
1 teaspoon espresso powder

Cocoa powder, Coconut, Chopped toasted hazelnuts, Theo's Chocolate Nibs

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, or I use a small scoop, spoon round balls, of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in nuts, cocoa powder, or any flavorings you wish. These will keep refrigerated for weeks, but serve at room temperature.

For Nibs I like to roll a few into the truffle! Such a lovely tidbit in the middle.

Ganache Series: Chocolate Raspberry Truffle Tart

Fair Warning* This is probably the best, richest piece of chocolate heaven you will ever eat! You will dive into a small to medium size piece, but rarely be able to tackle a large piece. It will amaze your friends, impress your enemies. Don't say I didn't warn you. And it's EASY!




Chocolate Raspberry Truffle Tart
(Adapted from Bake it to the Limit, Dede Wilson)
25 minutes, aside from chill time. 5 ingredients.

Forming crust with a flat bottom glass

Crust

1- 9 oz box Nabisco Famous Chocolate Wafers roughly crumbled by hand or in
1/2 cup unsalted butter melted- 1 stick

Preheat Oven to 350 degrees. Spray a 11-inch loose bottomed tart pan with nonstick cooking spray.
Hand crush or process the cookies in a food processor, until finely crushed. Add melted butter and pulse in processor or mix until combined.
Pat the crust into prepared tart pan using a flat bottomed glass to build up the sides to 1/4 inch high.  Bake for 12-15 minutes and let cool thoroughly on a wire rack.

Arrange raspberries in the crust

Filling
15 oz semisweet chocolate, finally chopped
1 1/2 cup heavy cream
1/2 pint Fresh, LOCAL fall or summer raspberries (I especially love local fruit because it has the best flavor! You will be sorely disappointed by other berries) (reserve at least half  for latter in recipe)

Once cooled arrange berries on the cooled crust with small amounts of space around each berry around the entire crust. Place chocolate in a heat proof bowl and bring cream to boil over medium heat. Pour over chocolate. Let sit for a few minutes then whisk together until smooth. Cool the ganache about a half hour at room temperature. Then, pour the chocolate over the berries using a spatula if needed.

Let cool at room temperature for at least 2 hours then refrigerate until set, at least 6 hours, or overnight.  Let rest on counter for around 30 minutes before serving thin slices, plated with drizzle of raspberry sauce.

Raspberry sauce
1 cup raspberries
1/4 cup sugar
Lemon zest
2 squeezes half a lemon

Bring to boil over medium heat. Cook for 5 minutes,  I usually force through a wire mesh strainer with a spatula to remove most of the seeds.

Put back on stove over medium low heat.  Add 1 tsp corn starch and bring to low boil for 2-3 minutes.

Excellent variations: No raspberries? Consider a caramel layer below the chocolate, Caramel and Pecans, Hazelnuts and Caramel, Peanut Butter... the possibilities are endless!
Also individual tarts for friends, gifts, ladies tea, holidays and special occasions are darling and very indulgent!

Izzy thieves raspberries during the process!

Local Fall or Everbearing Raspberry Varieties

• Heritage - 1969, developed in New York. Very winterhardy but ripens after September first.
• Summmit - 1976, productive, small fruit, good flavor, some root rot tolerance.
• Fallred - 1964, New Hampshire. Earlier than Heritage, better size,flavor and firmness.
• Amity - Recent Oregon release similar to Fallred.
• Autumn Bliss
• Summit
• Fall Gold (yellow fruit)

There are also several varieties of gold, purple, and black raspberries. Many are less productive and less flavorful. Some varieties of black raspberries are severely affected by diseases to which red raspberries are tolerant.

Summer bearing varieties:

• Willamette - Earliest fruiting with large, dark berries. Industry standard from 1942 to 1970.
• Meeker - 1967. Popular, late, large, firm berries suitable for mechanical harvesting.
• Nootka - 1978. Short dark conical fruit, superior flavor to most varieties. Hard to find.
• Tulameen - 1990. Very large, firm fruit with very good flavor.

Derived from Nootka:

• Qualicum - 1996. Large fruit, good flavor, long shelf life reduces rots, fresh or processing.
• Malahat - 1996. Earliest variety, large fruit, good firmness,flavor good, for fresh market.

Where to buy them! 

Spooner Farms 

Pike Place Market
Farmers Markets
PCC
Whole Foods Market