Local 22 and Local 44s Alaina Pinto joins Healthy Living’s Learning Center Coordinator, Clarina Cravins, to make one last meal of the year! The recipes focus on using making your holiday meal from scratch.
Find the recipes below courtesy of Clarina from Healthy Living:
Potatoes with Buttermilk Sauce
2 cups of fingerling potatoes
1/2 cup of ricotta
3 tablespoons of buttermilk
1 tablespoon of crème fraiche
1 tablespoon of chopped tarragon; tightly packed
Zest of Meyer lemon
Bunch of chives; finely minced for garnish
Salt & pepper; as desired
EVOO; as desired
Cover potatoes with cold water and put on the stove on high heat. Bring to a simmer. Let simmer for about 15 minutes or until potatoes are soft. Remove from water. Lightly smash the potatoes, making sure they are cracked but not broken. Line a sheet tray with parchment paper and place potatoes on top, sprinkling with oil. Roast potatoes at 450 degrees until golden brown; about 15-20 minutes.
Add ricotta, buttermilk, crème fraiche, tarragon and lemon zest to a large bowl. Whip until ingredients are blended. Sprinkle top with chives, salt, pepper and oil. Serve underneath potatoes.
Hen of the Wood Beouf au Jus
4 cloves of garlic; crushed
4 shallots; roughly chopped
3 sage leaves
1 small sprig of rosemary
2 sprigs of thyme
3/4 cup of red wine
1 quart of quality beef broth
1 teaspoon of Worcestshire sauce
3/4 cup dried hen of the wood mushrooms; ground into a powder
2 tablespoons of butter
Salt & pepper; as desired
EVOO; as needed
In large pot, add garlic, shallots and herbs. Cook on medium heat until garlic and shallots are translucent and contents begin to stick to bottom. Lower temp and deglaze pot with red wine. Add beef broth, Worcestshire sauce, mushroom powder and butter and return to medium heat. Cook uncovered for 20 minutes, allowing sauce to simmer but not boil. Add salt, pepper and oil to taste.
4 cups of fresh horseradish; grated
10 ounces of white vinegar (approx.)
10 ounces of champagne vinegar (approx.)
1 tablespoon of salt
Shred horseradish. Pulse in a Cuisinart a bit to make smaller than shredded texture. (Decide how fine you want your pieces of horseradish!) Transfer to bowl and cover with vinegar. Season with salt to taste. Pack mixture into jars, dividing the remaining liquid between jars to cover. Discard any excess liquid.
6 shallots; chopped
3 Tbsp of tamarind paste
1 cup of malt vinegar
1/4 cup + two tablespoons of molasses
1 3/4 cups water
1/2 tsp cloves
Black pepper; as desired
Olive oil; as needed
Pour a small bit of olive oil into the bottom of a saute pan. Add shallot and anchovies and cook until shallot is golden, about 3-5 minutes. Scrape bottom of pan during cooking to prevent burning. Browning is good, burning isn’t. Transfer ingredients to a Cuisinart fitted with the blade attachment. Add all other ingredients and puree until smooth. Serve with steak, chicken or use to season dishes like French onion soup or Caesar salad.
1 bottle of good red wine that isn’t to sweet- tempranillo, granacha, cabernet sauvignon, nebbiolo. Etc
3 cups apple cider
8 whole cloves
3 whole star anise
Juice and zest of two oranges
1 good sized piece of ginger; I say the more the merrier (4 inches or so is good!)
1/4 cup maple syrup
Garlic Crusted Prime Rib Roast
1, 2-8 bone prime rib; have your butcher tie it for you
2 cloves of garlic for each rib; pressed through a garlic press
Salt and fresh cracked pepper; as desired
EVOO; as needed
Preheat oven to 250 degrees. Let roast come to room temp before cooking. Season entire roast well with salt and pepper. Make sure you cover every part; I even like to cover the bones for yummy snacking later! Once well seasoned, take the garlic and moisten with a bit of olive oil to make a paste. Rub paste all over roast to evenly coat. Place roast on a parchment lined baking sheet, rib side down, fat side (called the “fat cap”) up. Roast time will depend on size of roast. A typical whole (8 bone) prime rib takes about 2 1/2 hours. If you go with a smaller cut, begin to check temperature at about 1 hour and 15 minutes. Check temperature by inserting a meat thermometer into the thickest part of the meat, in the dead center of your cut. Remove roast from oven when desired temperature is reached. 125 degrees for rare, 130 degrees for medium rare, 140 degrees for medium and 155 degrees for medium well. I suggest rare or medium rare- It’s how prime rib is meant to be served! Serve with au jus or horseradish.