To Recap: I have a year old Great Dane and a 2-year-old new cat. Not to mention the rest of the crew. And still, I put up a tree. Yes, Virginia, I have lost my mind. I did make some concessions:
So far. So good.
Any cookie requests? The annual cookie bake may not happen this year, but I’ll still be baking and posting recipes. Even if it’s alone.
After a nice party last night, I’m ready to join Bixby in perfect relaxation pose. I do have plans to cook a Standing Rib Roast Dinner (recipe here). I think the sides will be mashed potatoes and roasted zucchini. There are more than enough cookies to get us through to at least January. Yikes!
I roasted two heads of garlic earlier this week, to use in last night’s guacamole and today to season the roast. I may just add the rest to the mashed potatoes. Can’t have two much garlic. Yum.
Just before the guests arrived last night, I received a 6 week Scout picture after the jump:
I decided this year that, because Bixby and Bailey loved to rough-house, I needed a tree I could tuck away and easily block off. So I snagged a pencil tree in October when they were on sale. It was bittersweet when I put it up…
I must say though, I really like the look of it and glad I made the jump to an artificial tree.
Sunday is my annual cookie baking day with friends. Most of goodies are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner. This is the usual round-up.
Dark Chocolate Chip Cookies, recipe here
Spritz Cookies, recipes and instructions for using a cookie press here.
Pecan Cookies, recipe below. Much more below the fold.
This recipe came from Chef Michael Symon and I don’t think I’ve changed much, except I don’t use as much rosemary and thyme (about half). I’ve been using it for several years and every time it is perfect.
GARLIC & HERB CRUSTED STANDING RIB ROAST
Season the roast and rack of ribs with salt and freshly cracked pepper.
Remove the rib roast to room temperature 1 hour prior to roasting. Preheat the oven to 450ºF.
In a medium bowl, add garlic, herbs and 2-3 tablespoons olive oil, to form a loose paste. Coat the roast and ribs with the herb oil and season with more cracked black pepper. Using kitchen twine, tie the roast every 2-3 inches to secure shape.
In a roasting pan, place the rack of ribs with the ends pointing up. Place a few sprigs of rosemary and thyme on top of the rack. Place the roast, fat-side-up inside the rack of ribs so they act as a roasting rack. Pour the wine and beef stock in to the bottom of the pan underneath the roast.
Place in the bottom half of the oven and roast for 20 minutes. Reduce the oven temperature to 350ºF and continue to cook for another 1 ½- 2 hours, or until the internal temperature of the roast is 125ºF for medium-rare. During the cooking process, baste the meat with the pan juices every 30 minutes. If the pan starts to get dry, add a little more stock or water.
Remove the roast to a cutting board to rest for 15 to 20 minutes. Separate the ribs and thinly slice the roast. Serve with pan juices.
Tip: for ultimate flavor, season the roast and let sit overnight in the refrigerator.
If you’d like some personal instruction, click here for video of Michael preparing it.