RECIPES FROM FOOD NETWORK KITCHEN
RIB ROAST: RYAN LIEBE. BARLEY: ANTONIS ACHILLEOS. ESCAROLE: RYAN DAUSCH. POTATOES: YUNHEE KIM.
ACTIVE: 35 min l TOTAL: 3 hr l SERVES: 8 to 10
1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher3 cloves garlic, thinly sliced Kosher salt1 tablespoon black peppercorns⅓ cup fresh rosemary leaves (from 3 sprigs)2 bay leaves3 tablespoons extra-virgin olive oil
1. Remove the beef from the refrigerator 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425˚. Using a paring knife, make deep slits all over the roast and between the ribs; insert a garlic slice into each slit and poke it just beneath the surface.
2. In a spice grinder, grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves (or crush and finely chop with a knife). Transfer the ground spices to a small bowl and mix with the olive oil. Rub all over the roast.
3. Place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until a thermometer inserted into the thickest part registers 120˚ for medium-rare, 1 hour 50 minutes to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.
■ Be sure to bring the meat to room temperature before roasting; it will cook more evenly.■ Use a meat thermometer and pull the roast from the oven when the internal temperature reaches about 120˚; it will climb as the meat rests. ■ When carving, position the roast so the bones are pointing up. Using a chef’s knife, remove the bones in one piece, then thinly slice the meat against the grain.■ Reheat any leftovers in a covered baking dish at 350˚ for 10 to 15 minutes, or until warmed through. Avoid microwaving; it can dry out the meat
BARLEY WITH MUSHROOMSCook 2 sliced onions in olive oil in a large skillet over medium-low heat, stirring occasionally, until caramelized, 20 to 25 minutes. Season with salt. Transfer to a bowl and wipe out the skillet, then melt 2 tablespoons butter and cook ¾ pound sliced cremini mushrooms until golden. Bring 1½ cups chicken broth to a boil in a saucepan; add 1½ cups quick-cooking barley, reduce the heat and cook, covered, 13 minutes. Let stand 5 minutes. Toss the barley with the mushrooms, caramelized onions and some chopped dill; season with salt.
BRAISED ESCAROLE WITH PANCETTABrown 8 ounces chopped pancetta in olive oil in a large pot over medium-high heat, 6 to 8 minutes; transfer to a bowl. Add 1 sliced onion and 3 sliced garlic cloves to the pot and cook, stirring, until browned, 8 to 10 minutes; add to the pancetta. Increase the heat to high; add 3 heads chopped escarole and cook, stirring, until wilted, 8 to 10 minutes. Season with salt and pepper. Reduce the heat; add ¾ cup white wine, then the pancetta mixture. Cook until reduced by half, about 4 minutes, then cover and cook until the escarole is tender, about 6 minutes. Season with salt.
SALT-AND-VINEGAR POTATOESBring a large pot of salted water and 1½ cups distilled white vinegar to a boil. Add 3 pounds halved fingerling potatoes and cook until just tender, about 20 minutes; drain. Toss with 3 tablespoons duck fat or peanut oil and 1½ teaspoons kosher salt. Roast at 500˚ until golden, about 20 minutes. Sprinkle with sea salt.
ACTIVE: 1 hr 5 min l TOTAL: 3 hr 40 min l SERVES: 8 to 10
FOR THE TURKEY1 12- to 14-pound turkey, thawed if frozenKosher salt and freshly ground pepper½ onion, quartered½ bulb fennel, trimmed and cut into chunks1 apple, cut into chunks3 sprigs thyme, plus 1 tablespoon chopped leaves1 lemon (zest grated; halved)1½ sticks (12 tablespoons) unsalted butter1 750-ml bottle dry prosecco
FOR THE GRAVY1 stick unsalted butter, plus more as needed¾ cup all-purpose flour7 cups low-sodium chicken or turkey broth, plus more as neededTurkey pan drippingsKosher salt and freshly ground pepper3 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley1. Position an oven rack in the lowest spot and remove the other racks; preheat to 350˚. Remove the neck and giblets from the turkey. Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper. Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves. Tie the legs together with kitchen twine.
2. Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour.
3. Meanwhile, make the gravy: Melt the butter in a large saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the broth, bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
4. After the turkey has roasted 1 hour, pour the prosecco over the turkey. Continue roasting, basting with the pan drippings about every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165˚, 1½ to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
5. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat, then whisk the drippings into the gravy; season with salt and pepper. Bring to a simmer and thicken as desired, 5 to 15 minutes. Stir in the chopped herbs and serve alongside the turkey
■ Plan early if you’re thawing a frozen turkey. It will need 24 hours in the refrigerator for every 5 pounds.■ Pat your turkey dry with paper towels before roasting; this will help the skin crisp up nicely.■ If any parts of the turkey (like the wings or legs) start getting too dark while roasting, cover them loosely with foil.■ You can make the base for the gravy a day ahead—just reheat it on the stove and whisk in the turkey drippings.
CIDER-BRAISED TURNIPS WITH CHESTNUTSSauté 2 sliced leeks (light parts only) in 2 tablespoons butter in a large pot over medium heat until softened. Add 3 pounds turnips (peeled and cut into wedges) and ⅓ cup each apple cider and chicken broth; season with salt. Simmer, covered, 15 minutes. Stir in 1 cup crumbled cooked chestnuts, ½ cup each dried cherries and chopped parsley and 2 tablespoons butter
GRAPEFRUIT-WATERCRESS SALADWhisk together 1 tablespoon each fresh grapefruit juice and white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1 tablespoon olive oil and season with salt and pepper. Add 1 bunch trimmed watercress, 1 chopped endive and 1 segmented grapefruit and gently toss
BULGUR WITH RAISINS AND PINE NUTSToast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1½ cups water and ½ teaspoon kosher salt. Bring to a boil, then simmer, covered, until the water is absorbed, 12 minutes. Stir in ¼ cup chopped parsley, mint and/or scallions. Add 2 tablespoons each olive oil, pine nuts and raisins and the juice of ½ lemon. Season with salt.
TURKEY: RYAN DAUSCH. TURNIPS: YUNHEE KIM. SALAD: CHRISTOPHER TESTANI. BULGUR: CHARLES MASTERS.
APPLE-MAPLEBoil 2 cups apple cider in a saucepan over medium-high heat until reduced to ½ cup, 8 to 10 minutes. Reduce the heat to low; add ½ cup each apple jelly and maple syrup, ¼ cup whole-grain mustard, ½ teaspoon allspice and ¼ teaspoon nutmeg.
HOISIN-SPICEToast 2 teaspoons five-spice powder in 1 tablespoon peanut oil in a small saucepan over medium heat, 1 minute. Add 1 cup each hoisin sauce and water, 3 tablespoons each honey and rice vinegar and 1 tablespoon soy sauce. Boil until reduced, 5 minutes.
PINEAPPLE-APRICOTGrate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and ¼ cup dijon mustard.
ACTIVE: 30 min l TOTAL: 5 hr 45 min l SERVES: 12 to 14
1 10- to 12-pound fully cooked bone-in half ham (shank or butt portion)1 orange, plus the juice of 2 orangesWhole cloves, for studding the ham¾ cup packed light brown sugar½ cup dijon mustard
1. Let the ham sit at room temperature for 1 hour. Position an oven rack in the lowest spot and remove the other racks; preheat to 350˚.
2. Trim off any skin from the ham, leaving a ½-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern all over without cutting all the way through to the meat. Put the ham, fat-side up, on a rack set in a large roasting pan.
3. Cut the orange in half, then thinly slice the halves crosswise. Position the orange slices on the top and sides of the ham and secure each slice by pinning it to the ham using 1 or 2 cloves
4. Pour 2 cups water into the pan; tent the pan with foil. Bake until a thermometer inserted into the ham registers 110˚, 2 to 2½ hours, adding another cup of water to the pan if the liquid evaporates to keep the juices from burning. Remove from the oven and uncover.
5. Make the mustard-orange glaze: Whisk together the brown sugar, mustard and orange juice in a bowl, then whisk in ¼ cup of the pan juices. Brush the ham with about half of the glaze. Return to the oven and continue baking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140˚, 1½ to 2 more hours.
6. Transfer the ham to a cutting board or platter; let rest 15 to 20 minutes. Strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham. Serve with any remaining glaze.
■ Be sure to get a bone-in ham; it will have more flavor and better texture than a boneless one.■ Avoid buying a ham with more than 10 percent added water. It should be labeled just “ham” or “ham with natural juices.”■ Make sure you tent the ham with foil while baking; this will create steam and keep the meat moist.■ Reheat your leftover ham in a skillet with some of the pan juices or broth over low heat, covered.
SAFFRON RICE Cook 1 diced onion in 3 tablespoons butter in a saucepan over medium-high heat, stirring, until softened. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and ½ teaspoon saffron. Add 1½ cups each water and chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Let sit 5 minutes; stir in ¼ cup chopped cilantro and 2 sliced scallions.
FENNEL-KALE SALAD WITH BLOOD ORANGESWhisk 2 tablespoons white balsamic vinegar with ¼ cup olive oil in a large bowl; season with salt and pepper. Add 1 very thinly sliced fennel bulb, 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and ¼ cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.
THYME-ROASTED RAINBOW CARROTSPeel and trim 8 bunches baby rainbow carrots (about 3 pounds). Toss with 2 tablespoons olive oil, 3 thinly sliced shallots and 1 teaspoon chopped fresh thyme on a rimmed baking sheet; season with salt and pepper. Roast at 425˚, turning once, until tender, about 30 minutes.
HAM: CON POULOS. SAFFRON RICE: RYAN DAUSCH. CARROTS: YUNHEE KIM. SALAD: CHRISTOPHER TESTANI