Happy almost Thanksgiving!
This happens to be one of my favorite holidays! Why? For so many reasons - being a forced day off from work in the middle of the week (FANTASTIC!), there isn’t any pressure on buying gifts. But aside from that, I LOVE watching football all day with my family, there are many, many trays of food to munch on. Prime Rib. Little kids being obnoxious and crazy. And really, hanging out with most of the family at one time is so rare these days…and frankly, pretty great.
The food this time of year is amazing…from Prime Rib to Ham, to the green beans and potatoes. I love eating my way through these holidays. We might switch up a few dishes here and there each year, but the staples are always there, the favorites that if not on the table would cause an uproar.
3-bone beef rib roast (about 6 lb.), preferably from the small or loin end and Prime grade
3 Tbs. fleur de sel or other flaky sea salts
1-1/2 Tbs. coarsely cracked black pepper
1 Tbs. extra-virgin olive oil
8 to 10 sprigs rosemary
8 to 10 sprigs thyme
10 medium cloves garlic, smashed and peeled
3 Tbs. unsalted butter, cut into 1/2-inch cubes
Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper.
Position a rack in the center of the oven and heat oven to 325ºF.
Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute.
Swirl in the olive oil and, when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6 to 8 minutes total. Use a set of tongs to flip the beef; be careful of splattering oil. With two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan.
Arrange the rosemary, thyme, garlic, and butter evenly on top.
A new favorite:
1 tablespoon extra-virgin olive oil
1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste 6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
Relish 1 crisp apple, such as McIntosh or Granny Smith, finely chopped 1/4 red onion, finely chopped 2 tablespoons lemon juice 1/2 cup dried sweetened cranberries, chopped 1 teaspoon chili powder 2 teaspoons honey 1/2 teaspoon ground cinnamon
Directions Heat a medium soup pot over medium to medium-high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning, and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring the liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey, and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
Have a wonderful Thanksgiving!