Comfort Food - 1

Ingredients


Sea salt and freshly ground black pepper
6 cloves garlic
1/4 cup fresh rosemary leaves, plus 2 sprigs for vegetables
6 anchovy fillets in oil, drained
Zest of 2 lemons
2 tablespoons olive oil
4-rib roast (8 pounds), preferably free-range or organic, French-trimmed, rolled, and tied
3 onions, peeled and halved
3 carrots, peeled and each cut crosswise into 3 pieces
1/4 cup fresh marjoram or parsley leaves, chopped
11 ounces creme fraiche
Juice of 2 lemons
1 piece (1 1/2 inches) fresh horseradish, peeled and grated, or 3 tablespoons prepared
1 tablespoon all-purpose flour
Roasted Beets and Potatoes



Directions


1. Preheat oven to 400 degrees. Place garlic in a mortar, along with 1/4 cup rosemary leaves, anchovy, and lemon zest; mash together with a pestle. Add olive oil and rub mixture all over beef. Place onions, carrots, and rosemary sprigs in the bottom of a large roasting pan and season with salt and pepper; place beef on top of vegetables. Roast for 2 1/2 hours or continue roasting until meat has reached desired degree of doneness. Transfer beef to a platter and let stand 30 minutes.
2. Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.
3. In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.





Ingredients:

1 cup milk

1 cup flour

½ teas salt

2 eggs, well beaten with milk
 
Speck of pepper 

11 x 7 x 1 ½ pan

Grease the pan (with shortening) and pre-heat oven to 450˚. Sift flour and salt together. Gradually stir in milk and egg mixture. Beat with egg beater (or whisk) until smooth. Pour into pan. Bake 25 to 30 minutes.

You can also use a muffin pan.

Ingredients

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing 

1/2 clove garlic 

1/3 cup shredded mozzarella cheese 

1/3 cup shredded asiago cheese 

1/3 cup shredded raclette or comte cheese 

2 pounds russet potatoes, peeled and sliced 1/8 inch thick 

Kosher salt and freshly ground pepper 

2 cups heavy cream 

1/4 teaspoon freshly grated nutmeg 

4 fresh bay leaves 

1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

 

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

 

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

 

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

 

Ingredients

16 thick stemmed asparagus, trimmed

4 cloves of garlic, minced

1/2 tsp lemon zest

2 TBS lemon juice

2 TBS extra virgin olive oil

1/4 tsp coarse salt

 

Directions

Preheat the oven to 450 degrees and place asparagus on a rimmed baking sheet or in a baking pan in a single layer.

Sprinkle the minced garlic and lemon zest over the asparagus and drizzle with the lemon juice and olive oil.

Roast for 7-12 minutes until easily pierced with a fork but still very crispy.

Remove from oven and sprinkle with salt.