Your Next Holiday Favorite: Dry-Aged Prime Rib Roast

prime rib roast

Looking for the perfect star entrée for a holiday meal can be a daunting task, especially if your going out on the limb to try something new.  Last year I stepped out of my turkey box and tested Guy Fieri’s Dry-Aged Prime Rib Roast and can safely say it was nothing short of EXCELLENT and easy!  My taste buds are going insane just thinking of this remarkably tender & juicy cut of meat.  Feeling adventurous this holiday season?  Try it!  I can guarantee you will not be disappointed!

What it Takes:

  • Total Time:  243 hr 20 min
  • Prep Time:  20 min
  • Inactive Time:  240 hrs
  • Cook Time:  3 hrs
  • 5 Yields:  5 – 6 servings

Ingredients

  • 6 rib beef roast, bone in, approximately 10 to 12 pounds
  • 1 package cheesecloth, cut in half (approximately 1 yard)
  • 1 sheet pan
  • 1 roasting rack to fit in sheet pan
  • Special equipment: Space in back of refrigerator for up to 10 days

Seasoning Mixture:

  • 1 tablespoon dried thyme
  • 1 1/2 tablespoon dried rosemary
  • 4 tablespoons freshly cracked tri-color pepper
  • 1 1/2 tablespoons granulated garlic
  • 1 1/2 tablespoons granulated onion
  • 3 tablespoons kosher salt
  • 1 tablespoon coriander, toasted and cracked
  • 3 tablespoons olive oil
  • 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
  • 2 yellow onions, peeled and quartered
  • 2 cups water

Au Jus:

  • Pan drippings from roast, about 1 1/2 cups
  • 3/4 cup red wine
  • 2 cups beef stock
  • 3 tablespoons unsalted butter
  • Salt and freshly cracked black pepper

Prime rib roast

Directions

For the roast:

Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.

Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.

Preheat oven to 500 degrees F.

Place roast on a rack in a large, heavy roasting pan.

For the seasoning mixture:

In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.

Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.

After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.

For the Au Jus:

Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.

prime rib roast

This Weekend: Blogger Bake Sale, Artisanal LA, Canal Parade & Handmade Gift Fair!

Eat My Blog Charity Bake Sale  An annual event where local foodie bloggers will bake homemade goodies for all to eat.

When: Dec 10  Where: Pita Jungle, Pasadena  When: 10am-4pm  Cost: Free Entry

Artisanal LA Holiday Pop Up Shop  Explore LA’s finest local, sustainable, and handmade edibles.

When: Dec 11  Where: Armory Center, Pasadena  When: 10am-6pm  Cost: $5

Renegade Craft Fair – 2nd Annual Holiday Market  A craft, art, design and DIY spectacular.

When: Dec 10 & 11  Where: LA State Historic Park  When: 10am – 5pm  Cost: $0

30th Annual Venice Canal Boat Parade  See a parade that doesn’t quite fit into LA lifestyle and check out the hidden Venice canals.

When: Dec 11  Where: Eastern/Sherman Venice Canals  When: 4:30pm  Cost: $0

DIY Wonders, Great Gifts, & Holiday Themed Eats!

1.  Circular Cardboard Shadow Box, Instructables  2.  Ikea Kitchen Cart Re-Model, the kitchn  3.  Succulent Picture, Better Homes & Garden  4.  WIne Bottle Lights, tasteofhome

1.  Stache Glasses, Modern Madness  2.  Sugar. Salt. Pepper., Paulova  3. Lolie Envelope Clutch, Bagatelles and Co.  4.  Tasamine Osher Pedal Pod, Remodelista  5.  Footed Cutting Board, Grey Works Design

 

1.  Spinach Strawberry Salad with Candied Pecans, Yummy Life  2.  Reindeer Cupcakes, With Sprinkles on Top  3.  Sparkling Cranberry Brie Bites, Yummy Mummy  4.  Eggplant & Goat Cheese Sandwiches, What Did You Eat?  5.  Cranberry Lime Vodka, Fancy Napkin  6.  Salad in a Jar, Fat Girl Trapped in a Skinny Body

Pumpkin Cinnamon Sugar Pull-Apart Bread

I am not a baker.  Actually if I am being severely honest, I don’t think I even bake more than once every two years.  Seriously, not even from a box. The problem is measurements, I don’t do them very well.  When I cook from recipes I just glance at the measures and most of the time just eyeball it.  A recipe is simply guidelines to follow, I may add a little of this or a little of that, and it becomes my own creation.  Yet, baking requires a more scientific approach — one I often screw up.
Placing this daunting task of making Cinnamon Sugar Pumpkin Pull-Apart Bread on my Twelve by 2012 was nothing short of terrifying.  All fears set aside the results were deliciously fantastic.
bread, pumpkin, pull-apart

Pumpkin Cinnamon Sugar, Pull-Apart Bread

Pumpkin CInnamon Sugar, Pull-Apart Bread

Recipe From: Sunny Side Up in San Diego

Bread

  • 2 tbsp unsalted butter
  • 1/2 c milk
  • 2 1/4 tsp (1 envelope) active dry yeast
  • 3/4 c pumpkin puree
  • 1/4 c white sugar
  • 1 tsp salt
  • 2 1/2 c bread flour

Cinnamon Sugar

  • 1 c granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 tbsp unsalted butter

Buttered Rum Glaze 

  • 2 tbsp unsalted butter
  • 1/8 c brown sugar
  • 1 1/2 tbsp milk
  • 3/4 cup powdered sugar
  • 1 tbsp rum

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, let it bubble and turn brown. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.

Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool. Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof after 8 -10 minutes it should begin to look cloudy.

Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.  Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.  Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.  Drizzle over warm bread.

Holiday Dishes Starred Favorite

thanksgiving menu

The Hard Earned Thanksgiving Meal

Thanksgiving this year was an enormous success, but there were a few dishes that ranked supreme in our minds.  Check out the below recipes for dishes that will not only please, but ones you’ll talk about for days!

Citrus Brine, Aromatic Stuffed, Pancetta-Roasted Turkey

Citrus Brine, Pancetta Roasted Turkey

If you have been keeping up with my turkey efforts this year, you know I jumped out on a limb and stuffed pancetta and sage beneath the skin of my turkey.  The results were undeniably delicious.  Check out the recipe, Citrus Brine, Aromatic Stuffed, Pancetta-Roasted Turkey.

Grilled Brussels Sprouts with Pomegranates & Vanilla, Pecan Butter

brussels sprouts, pomegranates, vanilla

Grilled Brussels Sprouts with Pomegranates & Vanilla, Pecan Butter

Everyone in my family has stories of hated brussels sprouts recipes, let me just confirm that every mind was changed with this recipe.  If you have a certain hatred for brussels sprouts, trust me you just have not had good ones.

Recipe adapted from Bobby Flay, Food Network.

  • 6 tablespoons unsalted butter, slightly softened
  • 2 vanilla bean, seeds scraped
  • 1/2 cup toasted pecans, chopped
  • Salt and freshly ground black pepper
  • 2 pound Brussels sprouts, trimmed
  • 4 tablespoons olive oil oil
  • 6 tablespoons pomegranate molasses*
  • Seeds from 1 pomegranate
  • 2 lime, finely zested
  • metal skewers, for grilling
*pomegranate molasses is near impossible to find — check a Bristol Farms, that’s where my determined mother finally scored a bottle!

Directions

Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.  Cut pomegranate in half and place in a bowl of water.  Peel out seeds underneath the water surface.  A clean and remarkable trick Chris’ mom taught me 🙂  Remove seeds from water and place in refrigerator until last step.

Rinse brussels sprouts and place in a microwave safe bowl, add 2 tbsp of olive oil and mix.  Microwave on high for 3 – 4 minutes, until tender.  Once cooled line brussels sprouts on metal skewers and grill until slightly charred on all sides.

Set aside until a few minutes before your ready to serve.  Remove brussels from skewers into a saute pan and toss with the remaining oil and season with salt and pepper. Saute until warmed through.  Add the pomegranate molasses and stir to combine.

Transfer the sprouts to a large serving bowl, add the pomegranate seeds and lime zests. Top with some of the Vanilla-Pecan butter and serve!

Apple Berry Crumb Pie

apple berry crumb pie

Apple Berry Crumb Pie

I am not a baker but I was truly shocked at how good this pie tasted and just how easy it was to make.  The crumb is based from chopped walnuts that add a crunch that normal fruit pies just don’t provide.

Recipe adapted from the Green Mountain Inn Apple Berry Crumb Pie.

. Makes one 9-inch pie.

Filling

  • 3 cup blueberries
  • 3 Granny Smith apples (peeled & sliced)
  • 2/3 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon cinnamon
  • Dash nutmeg
  • 1 pre-made pie crust

Crumb Topping

  • 2/3 cup sugar
  • 2/3 cup flour
  • ½ cup chopped walnuts
  • 4 tablespoons butter

Instructions

Preheat oven to 425 degrees.

Mix together ingredients for the crumb topping. Line 9-inch pie plate with pastry, be sure to take a fork and poke the crust on the bottom and sides, ensuring an even bake.  Mix together pie ingredients and fill the pie crust. Cover filled crust with crumb topping. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until filling is bubbly and crust is browned on the bottom (approximately 40 minutes).

Pumpkin Pie

pumpkin pie

Brown Eyed Baker's Pumpkin Pie

Pumpkin Pie or pumpkin flavored eats are a dream come true for me.  I honestly feel and perhaps have shown that I have the ability to devour pumpkin flavored things in substantial quantities.  The Brown Eyed Baker’s pumpkin pie recipe is to the utmost perfection.  I beg you to just take a bite, I promise you’ll love it!

Recipe & photo (I ate it to fast, I forgot to take a picture) from Brown Eyed Baker.

Makes one 9-inch pie.

  • 1 recipe for single pie crust or pre-made crust
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 eggs plus 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin
  • 1 cup drained candied yams (from 15-ounce can)
  • ¾ cup granulated sugar
  • ¼ cup maple syrup
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt

Prepare the crust and refrigerate for at least 1 hour.

Adjust the oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 400 degrees F. Remove the dough from the refrigerator and roll it out on a lightly floured work surface to a 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. using thumb and forefinger, flute edge of dough. Use a fork to prick the dough all over the bottom and sides of the pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with aluminum foil or parchment paper, and fill with pie weights or dried beans, filling the whole way up to the rim of the pie plate. Bake on rimmed baking sheet 15 minutes. Remove foil/parchment and weights, rotate plate, and bake 5 to 15 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

While the pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in a medium bowl. Combine the pumpkin, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy-bottomed saucepan; bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 t0 15 minutes.

Remove the pan from heat and whisk in the cream mixture until fully incorporated. Strain the mixture through a fine-mesh strainer set over a medium bowl, using the back of a ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set and the center looks firm but jiggles slightly (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Serve with whipped cream

This Weekend December 3 – 4: Holiday Cheer Events, Olive Oil Tastings & Trunk Show

HOLIDAY CHEER EVENTS

Downtown on Ice  Our 70 degree weather doesn’t lend itself kindly to those looking for the feelings of Christmas, but Pershing Square has the remedy.  Each year they transform the park into a holiday-themed hangout, complete with ice-skating rink and twinkling skyscrapers.

When:  Nov 17 – Jan 16  Where:  Pershing Square  Cost: $6, Rentals $2

Holiday Afloat Parade  The 49th annual blinged out boat parade in the Main Channel of the Port of Los Angeles.

When:  Dec 3, 6pm  Where:  Port of Los Angeles  Cost: FREE

LA Conservancy: Miracle on 34th Street in Los Angeles  Head downtown for a matinée screening of Miracle on 34th Street, (1947), starring Edmund Gwenn, Maureen O’Hara, John Payne, and a very precocious and skeptical nine-year-old Natalie Wood.

When:  Dec 4, 2pm  Where:  Million Dollar Theatre  Cost: $15

Hollywood Paws for Santa  You and your pup are can walk the red carpet, get a photo with Santa, then sip champagne and shop for holiday gifts for your furry friends at D.O.G. Boutique.

When:  Dec 4, 2pm-7pm  Where:  D.O.G., West Hollywood  Cost: $10 donation

FOODIE EVENTS

Olive Oil Tasting & Book Signing  Have you ever been to party where you toast with olive oil?  Tom Mueller the infamous New Yorker contributor will host a book signing and complimentary olive oil tasting that a foodie would not bare to pass up.

When:  Dec 5, 6pm – 7pm  Where:  Fig&Olive, West Hollywood  Cost:  FREE

FASHION EVENTS

Create Party & Trunk Show  Ron Robinson/Fred Segal is hosting a holiday trunk show and CREATE party with fashion iconic brand Dogeared.  Dogeared Gift Bags as Gift with Purchase (while supplies last) and one lucky customer will get a free DOGEARED Create necklace.

When:  Dec 2, 2pm – 6pm  Where:  Ron Robinson/Fred Segal on Melrose

Weekend Getaway: To Wine Country

wine, california, vineyards

Paso Robles, The Undiscovered Wine County of California

Vineyards. Vino. California. Sonoma, Napa Valley, perhaps?  Not this time.  I am biased toward a smaller, less renown (for now) vino destination.  One where the vines grow strong, the grapes plentiful and the vino bottled with just as much expertise as passion.  A seemingly forgotten or unknown destination for both NorCo and SoCo dwellers.  One with foodie love, cowboy disposition and small town charm.  Paso Robles, an unseen destination — yet a favorite for those fortunate enough to have discovered.  Nestled behind the San Lucia Coastal Range mountains this town is the fastest growing city in San Luis Obispo county.

A mere 3.5 hours from Los Angeles, Paso Robles screams weekend with the girls, romantic retreat, or family reunion.  With 147 vineyards, a robust town square and plenty of gorgeous views it is one not to be missed.

For the last two year’s I have celebrated the holiday of food and wine in Paso Robles, with loved ones and family.  What I love most is the chill of fall in the air, the changing of the leaves and the small town feel that you just can’t find in Southern California.  A great big thanks to the Lyle’s for introducing me to Paso and a cheers to a successful and memorable Thanksgiving, with both families!

So next time your headed north, make Paso Robles your destination.  Eat, drink and play through a town like no other.

Downtown Paso Robles Square

Wineries to Discover…

Eberle Winery

A 1979 aged-well winery, known for their Cabernets, Eberle Winery holds their ground in a town of vinos.  Mostly recognized for their 16,000 square feet aging wine caves located beneath the tasting room.  Tours and tastings are complimentary, it’s one to definitely add to the list.

eberle, vineyard

Eberle Patio with the Family

wine caves

Eberle Wine Caves

Opolo Winery

A Lyle (Chris’ family) and now Jones family favorite, Opolo Vineyards produces fabulous well-rounded wines of all kinds and serves up some house made sausages and brick oven pizza for our enjoyment.  Voted best of class by both families:

  • 2009 Sangiovese
  • 2009 Montagna Mare
  • 2009 Malbec
  • 2008 Tampranillo

Tastings run you a mere $5 and are waived with purchase and you should defiantly purchase!

winery tasting

Opolo Tasting, $5 - Complimentary with Purchase

winery, pizza

Opolo Winery, Tasting Rooms & Outdoor Pizza Kitchen

Tablas Creek Winery

Tablas Creek Winery founded in 1987, by native French Perrin family from Château de Beaucastel and Robert Haas, longtime importer and founder of Vineyard Brands, had a dream to recreate the wines of France in California. In 1987, they began what turned out to be a very lengthy process, the creation of a Châteauneuf-du-Pape style vineyard from scratch in California. Today Tablas Creek is dedicated to organically farmed Rhone varietals and Châteauneuf style blends.

Tastings run you $10, waived with purchase.

tablas creek winery

Tablas Creek Winery - $10 tasting fee - free with purchase

picnic, winery

Wine & Dine at Tablas Creek Winery Picnic Area

Firestone Walker Brewing Co. 

Okay, I’ll admit it I am not a vino, I love and would never trade beer for wine.  I do and probably always will prefer one over the other and it just so happens Paso Robles is home to Firestone Walker Brewing Co.  If you are a beer fan and haven’t had a Firestone brew it’s a must try.

My favorites:

  • Firestone DBA
  • Double Jack IPA
  • Walker’s Reserve Porter
brewery, california, beer

Firestone Walker Brewery, Paso Robles

firestone, beer

Firestone 4 oz tasters - Any combination for $6

Eats in Paso Worth a Taste Test

Thomas Hill Organic

A bistro with a promise to serve organic dishes from their own garden and vino’s from the Central California Coast.  Thomas Hill Organics, homegrown flavor and the careful precision in which they pull together unique dishes is not to be missed.  (It’s so good I have stopped on a road trip from SF to LA, seriously check it out!)

Outdoor Enclosed Patio

Thomas Hill Organic

Christmas Tree Lighting Ceremony

Now on the east coast small town Christmas tree lightings are plentiful, but I can’t say that I have been able to re-live that experience in California, with the exception of the a lighting in Paso Robles.  The Day-After Thanksgiving Tree Lighting is not Rockafella Center spectacular, but the town meets up in the center square to bring in the holiday season with carols and laughter.  If you’re in town is worth a stop.

Tree Lighting Complete with Carols & Candles