re: TD Recipe Collection 8th Edition (with links)

A Really Good Mignonette Sauce For Oysters

This is excellent. Right up there with the Peche recipe.

1 cup good red wine vinegar
1 medium shallot, finely minced
1/4 t fresh cracked black pepper
1/4 t good salt (I used a pink Hymalayan salt)


Mix and use 1/4 t on a raw oyster. Excellent.

Thanks for all of your work, it is truly impressive!
I made the 'My Take on Prudhomme's BBQ Shrimp' last night and it was fantastic.


I have been wanting to make a cookbook of my own for a while to pass down my family's recipes to my daughter.

Did you use a certain program to create/organize the collection? I searched MS Word and found two templates, but cant seem to grasp how to use them. I was hoping to find something a little easier to manage.

Cool, thanks man. I will check it out.

Bump.

I was on the "new test run board" and it wasn't stickied there...my bad. Friday's supper was excellent.

The Prime Rib, or Standing Rib Roast, is the king of the roasts.

You can usually find a "choice" grade Prime Rib at your local butcher shop and some supermarkets. Higher end markets will usually carry some "prime" grade Prime Ribs around the holidays. Beware of frozen Prime Ribs. Unfortunately, some purveyors buy Prime Ribs in the off-season and freeze them for up to 10 months.



The roast should not be left out for hours to bring it to room temperature because some bacteria leave behind toxic proteins when they multiply (e.g. staph) that can't be cooked away

Other Guides
There are a number of recipes/guides for cooking Prime Rib that already exist. Unfortunately, we have found that they suffer from one or more of the following three shortcomings. One, they do a reasonable good job on small roasts (e.g. 2 ribs), but ruin large roasts (e.g. 4-7 ribs). Two, they do not correctly account for carryover cooking which leads to an imprecise result. Three, they suggest leaving your roast out for up to ten hours beforehand, which is incredibly unsafe.

What You Will Need
Cooking tools:

A roasting pan (wider than the roast)
A roasting rack
An oven safe probe thermometer (recommended) or quick read thermometer
Ingredients for roast:

Standing rib roast, cold
Room temp butter (quantities below)
Freshly ground black pepper (quantities below)
Herbs, your preference, e.g. Herbs de Provence (quantities below)
Salt (quantities below)
Ingredients for au jus:

Beef stock (quantities below)
Flour (quantities below)
Pan drippings (quantities below)
Ingredient Amounts:
Ingredient Prime Rib Size
3 ribs 4 ribs 7 ribs
butter (oz) 3 4 8
pepper (tbsp) 1 1 1/2 3
herbs (tsp) 1 1/2 2 4
salt (tbsp) 2 1/2 3 6
beef stock, low sodium (oz) 6 8 16
flour (tbsp) 1/3 1/2 1
drippings (cups) 1/4 1/3 1/2

Quick Directions
We will explain the following steps in depth, but here is a quick summary:

Choose an appropriately sized roast (2 people per rib). Choose amount of dry aging based on preference and doneness. Recommendation: Rare - 50 days, Medium-Rare - 30 days, Medium - Fresh (no aging). Have your butcher bone and tie the roast for easy slicing or french and tie the roast if serving on the bone.
Mix soft room temp butter, pepper, and herbs. Remove roast from fridge and cover the entire roast with the mixture. Now sprinkle the salt all over the roast, but use a very light application over the ribs and ends.
Put roast on roasting rack and place in roasting pan. Insert roast into a pre-heated 450°F oven. The cooking time of this phase depends on the size: 30 minutes for 3-4 ribs and 45 minutes for 7 ribs.
Turn the oven down to 250°F and cook the roast for another 30 minutes.
Remove roast from oven, but do not turn off. After a 30 rest, return the roast back to oven.
The roast needs to cook at 250°F until the center of the roast is 15°F below the target temperature: 110°F for rare, 115° for medium-rare, 125°F for medium (carryover cooking will add 15°F to these). The easiest way to determine this is to use a probe to monitor the internal temperature. Alternatively, you can use a quick read thermometer to occasionally measure the temperature. The center will cook ~1°F every two minutes. (I.e., if you have 20 degrees to go, then you need about 40 minutes.) (This step typically takes about 60-90 minutes for rare, 70-100 minutes for medium-rare and 90-120 minutes for medium.)
Remove the roast from the oven, wrap in foil and let it rest for 30 minutes. Remove the roast from foil and let it rest another 15 minutes. Make an au jus from the pan drippings (as described in this guide).
Slice the rib as desired and plate. Serve with au jus.

A Nice Avocado and Tomato Salad For Summer

2 avocados, diced
1 medium fresh tomato, diced
3 T minced sweet onion
3 T seasoned rice vinegar
2T EVOO
1/4 t each good salt and fresh black pepper

Mix well and chill for 15 minutes. Excellent.

Can someone download the PDF version of the TD.com Recipe Collection and email it to me @ mwilson@strongholdinspection.com I am on a work computer and it is blocking me from downloading it.
Thanks in advance!

Mike

Chicken Tikka Masala

5-6 Chicken thighs, remove skin and cut into 2 inch pieces. It will shrink while cooking and post cooking size will be appx. 1 inch

Marinade:
8 oz. plain yogurt
1 1/2 teaspoon lime or lemon juice
2 Tablespoons Garam Masala spice
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 Tablespoon ground fresh ginger
1/4 teaspoon ground cayenne pepper

Marinade under refrigeration for 2 hours minimum to overnight.

Sauce:

2 Tablespoons unsalted butter
1 Tablespoon vegetable oil
2 cloves garlic, minced
1 1/2 teaspoons ground fresh ginger
1 Large onion julienned
1 Tablespoon tomato sauce
2 teaspoons smoked paprika
1 1/2 teaspoons garam masala spice
1 Can tomato sauce
1 Tablespoon red wine vinegar
3/4 cup heavy cream

Melt butter and oil in sauté pan. Add onions, garlic and ginger and sauté until the onions are translucent. Add tomato sauce, tomato paste, paprika and garam masala. Cook at medium heat for 2-3 minutes, then add red wine vinegar and hold at low heat until chicken is cooked and ready to add.

Cook the marinade coated chicken on a pre-heated broiler pan under high heat, turning often until the liquid rendered by the chicken cooks away and the chicken browns.

Reheat the sauce, add the heavy cream, stir until sauce is consistent and add the chicken. Fold sauce until chicken is coated.

Serve over cooked basmati rice. Garnish with chopped green onion tops or chopped fresh parsley.

Cannelloni

Pasta:

2 cups Semolina flour (you can use AP if you like)
2 (large) eggs
1/2 tsp kosher salt
2 Tbs Olive Oil
2 Tbs water (added as needed)

Salsa di Pomodoro - a very thick marinara sauce.

Tomatoes - 28 ounce. This is not a cheap dish. Fresh or canned - Buy good tomatoes. The sauce is worth it.
Small can of Tomato Paste
Onions - I used three. Chopped - the measure was a little over a cup.
Garlic - two cloves, minced
Olive oil - 2 Tablespoons - for sauté use
Basil - Two Tablespoons fresh
Oregano - one Tablespoon (dried)
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1 teaspoon

Meat filling:

2 Tbs olive oil
1/2 lb Ground Round
Butter - 2 Tablespoons for cooking beef and chicken liver
1 or 2 Chicken Livers
1/2 cup chopped onions
1 clove minced garlic
6 oz fresh spinach, chopped
1/4 cup parmesan cheese fine shred
1 Tbs heavy cream
1 egg - beaten
1 tsp oregano
Salt & pepper to taste

Besciamella Sauce

2 Tbs butter
2 Tbs Flour
1/2 cup milk
1/2 cup heavy cream
1 tsp salt
1/4 tsp black pepper

To make the pasta:

1. Mound semolina, make a well of flour on work surface and add eggs salt and oil to well.

2. Slowly pull the flour into the well with your fingers or a fork to incorporate ingredients. Add water as needed to make the pasta dough ball. It will most likely take the full 2 Tablespoons of water. It looks like this when properly mixed.

3. The pasta must be thoroughly kneaded to develop the gluten in the flour. The more kneading, the more tender the pasta will be. With the dough on the work surface, press the ball down firmly with the heel of the palm to compress and stretch it. Then fold the dough back over onto the pressed area and repeat again and again for 10 minutes. The ball will get firm and shiny.

4. Wrap the ball in plastic wrap and rest it for 40 minutes, while you work the rest of the dish. The pasts will be made toward the end of the preparation, just before filling it.

5. As a note - Pasta dough may be stored in the fridge for a few days. It may be made and dried to allow for several weeks storage in a plastic bag in the pantry. We only used half of this pasta dough. The second half was stored in the refrigerator for making Fettuccine al Burro on Monday night.

Sauce

1. Sauté onions and garlic in Olive Oil until translucent.

2. Crush the tomatoes - just do it with your hands. The wife is an excellent by hand tomato crusher.

3. Add tomatoes to the vegetables in the sauté pan with the can of tomato paste, basil, oregano, sugar, salt and black pepper.

4. Cook covered at a slow simmer (low heat so as to not burn the sauce) for 30 - 40 minutes, stir occasionally as it wants to stick as it gets thick.

5. The Salsa di Pomodori is intended to be thick and rich in color and flavor.

Meat filling:

1. Sauté onions in olive oil and add chopped spinach.

2. Cook the spinach until it is dry and starts trying to stick to the sauté pan.

3. Set aside the vegetables. There will be a lot less than you had when you started.

4. Cook ground round in a Tablespoon of butter with a little salt and pepper.

5. Add the cooked beef to the bowl with vegetables.

6. Sauté the chicken liver in butter with a little black pepper. This doesn't seem like much chicken liver, but the flavor helps make the dish. Sauté the liver until firm. Chop and add to bowl.

7. Leave the chopped liver pieces big enough to not get lost in the stuffing.

8. add the meats to the bowl:

9. Add shredded parmesan, the egg and a tablespoon of heavy cream. Mix well. Taste for seasoning and set aside.

Besciamella Sauce

1. Add the flour to 2 Tablespoons melted butter in sauté pan

2. Cook the flour four minutes. Do not brown the flour. This is a blond sauce.

3. Add milk and heavy cream to the blond roux and stir with a whisk until a thick heavy cream sauce forms.

5. Taste and season with salt and pepper. set aside.

Making Cannelloni wrappers

1. Finally, we return to the pasta dough, which is now a glossy, workable consistency.

2. We processed the dough through our pasta machine, several times on setting 7, folding and re-running the dough maybe four or six times, then taking it one number at a time, until we had the machine set on number 1, which is very thin pasta.

3. After processing, we cut the sheets into 4 by 6 inch pieces and placed on clean towels before cooking them off. The best way to handle them is to allow them to dry out for a few minutes, then precook the sheets in boiling salted water.

4. After two our three minutes of cooking they were removed and placed back on towels for the next step. You know it is thin pasta when you can see the stripes on the towel through the pasta.

Time to assemble the Cannelloni

1. Place a thin layer of Salsa di Pomodori on the bottom of a lightly oiled casserole.

2. Portion out the meat filling on the pasta - it doesn't take much - balance of flavor and all.

3. Roll the cannelloni tubes and place them in the casserole. Cover with Besciamella.

4. Then top with Salsa di Pomodori and the parmesan.

5. Into oven at 375 f for 20-30 minutes, until bubbly hot.

Tips
Original photo recipe at LINK /

Source: MeridianDog