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Rum Runner
| Drink Master
Cooking receipe to make Rum Runner under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin Juice of 1 Lime 1 oz Pineapple Juice 1 tsp Sugar 1 dash BittersShake with ice and strain over ice cubes in
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Fish Roe Salad (Taramosalata) Recipe
| Greek
Type: Fish Roe Salad (Taramosalata) Free Cooking Recipe - Greek Just do it! Ingredients / Directions # 4 oz. (125g) fish roe# half a cup(s) of olive oil# 2 lemons# 4 slices of bread# 1 very small onionfinely choppedor 2 cloves of crushed garlic# pepper # Soak the bread well and remo
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wild mushroom poached egg and potato crepes with truffle oil
| General Recipes
Cooking receipe to make wild mushroom poached egg and potato crepes with truffle oil under category General Recipes. You may find some video clips related to this receipe below.wild mushroom poached egg and potato crepes with truffle oil500g floury potatoes peeled 50g flour sifted 300m1 hot milk2 me
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Trois Freres
| Chocolate Swap
Cooking receipe to make Trois Freres under category Chocolate Swap. You may find some video clips related to this receipe below.Trois FreresRecipe courtesy En-Ming Hsu1 pound tempered dark chocolate9 ounces whole blanched hazelnuts, toasted On parchment, drop a small disk about 1/2-inch diameter of
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Type: Rib Roast with Roasted Garlic Sauce Free Cooking Recipe – Meats
Just do it!
Ingredients / Directions
Yield: 8 servings
1 (7 to 8 pound) trimmed prime beef rib roast (sometimes
called standing rib roast; 3 or 4 ribs)
1 tablespoon vegetable oil
2 heads garlic
3 tablespoons chopped fresh thyme leaves
1/4 cup(s) minced shallot
2 tablespoons red-wine vinegar
1 1/2 cup(s)s dry red wine
1 bay leaf
4 cup(s)s beef broth
1 1/2 tablespoons unsalted butter
softened
1 1/2 tablespoons all-purpose flour if using beef broth Put roast
ribs side down
in center of a 13 x 9-inch roasting pan and rub all over with 1/2 tablespoon oil. Cut about 1/2 inch from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme
pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil.
Roast beef in middle of 475 degree F oven for 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup(s) fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375 degrees F.
Add garlic to oven. Roast beef
with garlic
1 1/4 to 1 1/2 hour(s) more
or until a meat thermometer inserted into center of meat registers 115 degrees F. Transfer garlic in foil to a rack and transfer beef to a platter
reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook
reaching about 130 degrees F for medium-rare.)
While beef is standing
remove all but about 2 tablespoons fat from pan. Add shallot to pan and on top of stove cook over moderate heat
stirring
2 minutes.
Unwrap garlic. Protecting your hand with a doubled paper towel
squeeze roasted garlic into shallot mixture and discard skins. Add vinegar
wine
bay leaf
and remaining tablespoon thyme and boil mixture
scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan
until reduced to about 1/2 cup(s)
about 5 minutes.
In a small bowl mash together butter and flour to make a beurre mani?. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cup(s)s. Whisk beurre mani? into broth mixture and cook over moderate heat
whisking
until sauce is smooth and slightly thickened
about 3 minutes. Pour sauce through a fine sieve into a bowl
pressing hard on solids. Season sauce with salt and pepper.
Cut rib roast into slices and serve with sauce.
