Standing Rib Roast au jus
Start with plenty of kosher salt and cracked black pepper, garlic and some thyme. This roast always makes an impression on guests yet it is easy to cook. 8 to 10 pound rib eye roast, (bone in …
Truffled North Fork Mashed Potatoes
4 pounds North Fork, Route 48 (Sound Ave) chef potatoes, peeled, cut into 1-inch pieces 1 cup of half and half ¼ cup of chicken breast 1/2 to 1/3 cup butter, room temperature 1 tablespoon …
Yorkshire Pudding
Yorkshire pudding is a favorite solution for “bread” when serving a Rib roast. It is the perfect vehicle to absorb the collection of the “jus” at the bottom of your plate and is the best “bread” for …
Cognac-Laced Eggnog
4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces high quality cognac 1/4 teaspoon freshly grated nutmeg (too much nutmeg can overwhelm any recipe) 4 egg …
Endive spears with smoked salmon and crème fraiche
Ingredients 4 heads of Belgian Endive ½ pint of crème fraiche or sour cream if not available Chopped chives or red onion for garnish Cut off ends and disassemble into individual spears. Cut …
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Stilton log and goat cheese log with toasted pumpkin seeds
Cheese logs or balls have definitely made a comeback. They are the first thing to evaporate from a cheese display during our events. I find that it’s best to make one mild and one a bit …
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Thanksgiving Dinner for the “Take Out Chef”
Every Thanksgiving I receive calls from “Thanksgiving cooks” in a panic after pursuing the many pages of Gourmet, Bon Appetit, and Martha Stewart Living along with the piles of cookbooks they have …
Party Preparations
Have nibbles for your guests. People tend to arrive hungry and need some time to get comfortable before sitting for dinner. Cocktail Hour Display white wine and beer in a large container on ice and …
Dressing aka Stuffing
2 teaspoons extra-virgin olive oil 1 cup finely chopped shallots ½cup chopped celery ½ cup chopped celery 2 cloves garlic, minced ½cup fresh whole-wheat breadcrumbs 3 tablespoons chopped …
