Yield: 6 to 9 servings
1 (3-rib) bone-in rib roast, about 5 to 7 pounds
3 tablespoons salt
3 tablespoons cracked black pepper
1. About 1 hour before cooking, take the meat out of the refrigerator and rub generously all over with the salt and pepper. If roasting in oven, preheat oven to 400 degrees. If grilling, set up grill for indirect heat.
2. If grilling, cook 80 minutes to 2 hours, depending on size and desired doneness. If roasting in oven, cook 90 minutes to 21/4 hours. Place a meat thermometer in the thickest part of the meat, without touching the bone. The meat is ready to be removed when it is 120 degrees for rare, 125 degrees (or a little less) for medium rare, 130 to 135 degrees for medium.
3. Tent the meat with aluminum foil for 30 minutes. As it rests, the internal temperature will rise an additional 5 degrees, resulting in the proper level of doneness.
Per serving (based on 9): 647 calories; 50 g fat; 22 g saturated fat; 171 mg cholesterol; 46 g protein; 3 g carbohydrate; no sugar; 1 g fiber; 2,325 mg sodium; 40 mg calcium
Adapted from “How to Cook Meat” by Chris Schlesinger and John Willoughby
Yield: 12 servings
4 large eggs
1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons vegetable oil or beef drippings
1. In a blender, combine the eggs, milk, flour and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
2. Preheat oven to 425 degrees.
3. Put 1 teaspoon of the oil or beef drippings into each section of a 12-hole muffin pan and put into the oven on the top shelf until very hot, almost smoking.
4. As soon as you take the tray from the oven, pour in the batter in each indentation to 3/4 full (it should sizzle) and immediately put back into the oven.
5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don’t open the oven door until the end or they might collapse.
Per serving: 129 calories; 7 g fat; 5 g saturated fat; 65 mg cholesterol; 4 g protein; 12 g carbohydrate; 2 g sugar; 1 g fiber; 134 mg sodium; 46 mg calcium
Recipe by Gordon Ramsay, via food.com
ROASTED CARROTS AND RED ONIONS
Yield: 4 servings
1 pound carrots
1 red onion
2 tablespoons olive oil
Salt, preferably flaky
1. Preheat oven to 375 degrees.
2. Peel carrots and cut into 2-inch pieces. If they are fatter than your middle finger, cut them in half lengthwise. If they are too thin, they will shrivel in the onion.
3. Peel the onion and cut into 6 pieces.
4. Scatter carrots and onions on a rimmed baking sheet. Pour oil over vegetables and turn to coat. Sprinkle liberally with salt.
5. Roast in center of oven until caramelized but not burned, about 35 to 40 minutes. Serve hot or cold.
Per serving: 117 calories; 7 g fat; 1 g saturated fat; no cholesterol; 1 g protein; 13 g carbohydrate; 7 g sugar; 4 g fiber; 118 mg sodium; 44 mg calcium
Adapted from a recipe by Elaine Lemm, via thespruceeats.com
Yield: 8 to 10 servings (filling recipe makes 2 pies)
2 large Granny Smith apples, peeled, cored and chopped
1 cup apple cider
1 cup candied red cherries
2/3 cup dark brown sugar
1/2 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup dried cranberries
1/2 cup dried currants
1/2 cup dried figs, chopped
1 tablespoon finely grated orange zest
1 cup fresh orange juice
1/2 cup golden raisins
1/2 cup raisins
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup dark rum
1 double pie crust, recipe follows or store-bought
1 egg, optional
Note: For best results, make filling 1 to 2 days before baking pie.
1. Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins, butter, allspice, cinnamon, ginger, nutmeg, cloves, salt and rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 25 to 30 minutes. Transfer to a medium bowl, cover and chill 24 to 48 hours to let flavors develop. Filling may be frozen for up to 3 months.
2. Preheat oven to 400 degrees.
3. Roll out crusts to 1/8-inch thick, if needed. Place 1 crust — the larger one if using homemade — on the bottom of a 9-inch pie pan. Spread half of the filling over it (refrigerate and use the other half for another pie or use as jam and serve with goat cheese on crackers or small pieces of toast). Place the other crust on top and crimp edges or press fork around edge to seal crusts. Cut several vent slits in top crust and a small hole in the center. If desired, beat egg with 1 tablespoon water and brush over top crust (you will not need the entire mixture).
4. Bake on the middle rack in the oven until golden brown and the filling can be seen bubbling inside, about 45 minutes to 1 hour. Cool on a wire rack at least 1 hour before serving.
Per serving (based on 10): 455 calories; 24 g fat; 13 g saturated fat; 52 mg cholesterol; 6 g protein; 57 g carbohydrate; 25 g sugar; 4 g fiber; 273 mg sodium; 31 mg calcium
Filling recipe by Rick Martinez in Bon Appetit
PERFECT PIE CRUST
Yield: 2 (10-inch) crusts. 8 to 10 servings for a double crust, 16 to 20 servings for 2 crusts
12 tablespoons (1 1/2 sticks) very cold unsalted butter, see note
3 cups all-purpose flour, see note
1 teaspoon salt
1 tablespoon granulated sugar
1/3 cup very cold vegetable shortening, see note
6 to 8 tablespoons (3 ounces to 1/2 cup) ice water
Note: If you have time, measure out the flour and the shortening and place them in the freezer 20 to 30 minutes before you start; dice the butter and put it in the freezer 10 minutes before beginning.
1. Dice the butter if you haven’t already and return it to the refrigerator or freezer while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
2. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Cut the dough, making one piece slightly larger than the other. Roll the larger piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust, or cut it with a pizza cutter or sharp knife to make strips for a lattice.
Per serving (based on 16): 202 calories; 13 g fat; 7 g saturated fat; 23 mg cholesterol; 3 g protein; 19 g carbohydrate; 1 g sugar; 1 g fiber; 148 mg sodium; 7mg calcium
Adapted from a recipe by Ina Garten, via the Food Network