Boneless Prime Ribeye Roast

from Utah Beef Council

for 5

3.85 lbs

unwrap, set in a rack in a roasting pan, fat side up, at least 3 hours before starting to roast

combine 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon cracked black pepper, 1 teaspoon crushed dried thyme, 1/2 teaspoon crushed dried tarragon and spread over all sides of the meat.

heat the oven to 350 degrees F.  insert thermometer probe and set for 126 degrees F.

roast for approx 2 hours, until temp is reached.  Remove from oven, tent with foil and let rest for about 15-20 minutes until temp reaches 132 degrees F for medium-rare+.

snip string, slice, remove fat if desired, and serve

Published in: on December 26, 2016 at 5:48 pm  Comments (1)  

To Try: Almond Puff Loaf

Almond Puff Loaf

At a Glance

30 mins.
60 mins.
1 hrs 30 mins.
16 to 20 servings

The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It’s incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers’ reputation!

First Layer

  • 1/2 cup (1 stick) high-quality butter*, cut into pats or 1/2-inch cubes
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 Tablespoons + 1 teaspoon water
  • 2 teaspoons vanilla or almond extract
  • *If you’re using unsalted butter, add 1/4 teaspoon salt.

Second Layer

  • 1 cup water
  • 1/2 cup (1 stick) butter*
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they’re cold from the fridge
  • 1 teaspoon almond extract
  • *If you’re using unsalted butter, add 1/4 teaspoon salt.


  • 2/3 cup jam or preserves
  • 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they’re a light, golden brown


  • 1/2 cup confectioners’ or glazing sugar
  • 1 teaspoon vanilla
  • 4 teaspoons milk or water (approximately)


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.
  2. First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you’re using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
  3. Divide the dough in half; if you’re using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10″ x 3″ rectangles on the sheet, leaving at least 4″ (but preferably 6″) between them, and 2″ on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
  4. Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you’re using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
  5. Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
  6. Add the eggs one at a time, beating well after each addition; beat until the batter loses its “slimy” look, and each egg is totally absorbed.
  7. Mix in the almond extract.
  8. Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.
  9. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
  10. Bake the pastry for 50 minutes to 1 hour, or until it’s a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
  11. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
  12. Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don’t worry, this is all part of the plan.
  13. Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but “drizzlable” icing.
  14. Drizzle the icing atop the pastries.
  15. Cut into squares or strips to serve.
Published in: on May 30, 2016 at 12:42 pm  Leave a Comment  

Christmas 2015

Breakfast for 7:
grapefruit supremes
hot chocolate
orange juice
scrambled eggs (14)
turkey bacon
wheat, white & sourdough toast
pancakes with lingonberries

Dinner for 5:
Warm Spiced Cranberry Cider
Deviled Chex Mix
Dried Cherry & Pecan Cream Cheese Spread
Relish Tray:  carrots, red pepper, Swedish Cucumber Salad
Diestel Turkey Breast
Mashed Potatoes
Green Beans
Creamed Onions
Mom’s Famous Cranberries
Cookies & Ice Cream

Published in: on December 23, 2015 at 10:05 am  Leave a Comment  

Mushrooms, Spinach and Very Special Onions

saute several sliced mushrooms in olive oil/butter until softened.
add garlic powder, salt & pepper.
add a sliced green onion and stir and cook for a minute or two.
top with a handful of baby spinach leaves that have been slivered.
let cook, stirring occasionally, until spinach is wilted.
put a spoonful of leftover creamed onions on top, lower the heat and cover with a lid.
leave until the onions are warmed through.
serve and enjoy.  sprinkle with crushed red pepper if you like.

Published in: on December 5, 2015 at 6:49 pm  Comments (2)  

Mustard Cream Sauce

Slightly adapted from a Pioneer Woman recipe

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 garlic cloves, minced
  • 1 cup white wine or champagne
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon grainy mustard
  • 1/4 -1/2 cup heavy cream
  • 1/2 teaspoon chicken or beef better than bouillon
  • serve with pork, chicken, sauteed mushrooms…

Put the butter and olive oil in a saute pan. Add the garlic to the pan and saute it for a minute, stirring to make sure it won’t burn. Next pour in the wine and simmer to reduce by half. Add the mustard and stir to combine, then pour in the cream. Let it bubble and thicken for several minutes, stirring frequently.  Stir in chicken bouillon. Taste sauce and adjust seasoning. Pour over individual servings at the table, or add cooked meat or mushrooms to the pan and warm through.

Published in: on September 14, 2015 at 5:28 pm  Leave a Comment  

To Try: Pioneer Woman’s Blackberry Cheesecake Squares

Prep: 4 Hours Level: Easy
Cook: 2 Hours Serves: 16


  • 10 ounces, weight (2 Sleeves) Graham Crackers
  • 1/2 cup Pecans Or Walnuts
  • 1/2 cup Butter, Melted
  • 1 teaspoon Vanilla Extract


  • 3 packages (8 Ounces Each) Cream Cheese, Softened
  • 1-1/2 cup Sugar
  • 1-1/2 teaspoon Vanilla Extract
  • 4 whole Eggs
  • 1/2 cup Sour Cream
  • Topping
  • 4 cups Blackberries (but I will probably use blueberries)
  • 1 cup Sugar
  • 1/4 cup Water
  • 2 Tablespoons Cornstarch
  • 4 Tablespoons Water

Preheat the oven to 350 degrees. Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack.

For the crust, line a separate 9 x 13 inch baking pan with foil. Spray with cooking spray. Add the graham crackers and pecans to the bowl of a food processor. Pulse them until they’re fine crumbs. Drizzle in melted butter, pulsing until it’s all incorporated. Pulse in the vanilla. Pour the crumbs into the prepared pan and press the crumbs firmly into an even layer. Set aside.

Beat cream cheese, sugar, and vanilla together until smooth. Add eggs one at a time, beating after each addition. Add sour cream and beat until incorporated.

Pour the filling into the crust and smooth the surface. Bake for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave it in the oven for an additional 10 minutes. Remove the cheesecake and let it cool completely.

For the topping, add blackberries, sugar, and 1/4 cup water to a saucepan. Bring it to a boil and cook until the juices thicken slightly, about 4-5 minutes. In a small bowl, mix the cornstarch with 4 tablespoons water to make a slurry, then add it to the berries. Let it boil for another 1 to 2 minutes, then turn off the heat and allow to cool.

Pour the blackberries over the cheesecake and place the pan into the fridge to chill and set for at least 2 hours. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Peel back the foil and use a long serrated knife to cut cheesecake into squares.

Published in: on September 12, 2015 at 5:12 am  Leave a Comment  

Crustless Quiche Lorraine

 Adapted from a recipe at epicurious

Serves 4-6

1 Tablespoon butter
2 Tablespoons Panko breadcrumbs
1 medium yellow onion, diced
1 Tablespoon olive oil
1/3 cup chopped cooked bacon
8 oz. shredded Swiss cheese (2 cups)
5 large eggs
1 cup heavy cream
1 cup whole milk (I have used non-fat with excellent results)
1/2 teaspoon ground black pepper

Preheat oven to 425 degrees F with the rack in the middle.

Butter a quiche dish or 10″ glass pie plate, then sprinkle evenly with the breadcrumbs.

Saute onions in olive oil until golden and soft (about 15 minutes), season with salt to taste.  Spread over bread crumbs in dish.  Top with most of the bacon and the cheese.

Whisk together the eggs, cream, milk and pepper and pour over the cheese.  Dot the top with the reserved bacon bits.  Bake until the top is golden and the custard is set in the center, 30-35 minutes.  Cool slightly before cutting into wedges.

Serve with farro and a salad or vegetable.  Sliced red peppers are super easy and go nicely.  Slices of delicious tomato, with or without a little vinaigrette would also be lovely.

Published in: on September 4, 2015 at 5:26 pm  Leave a Comment  

Amazing Lasagna

Adapted from Really Good Lasagna from Perfect Recipes for Having People Over by Pam Anderson

Serves 10

Bolognese-Style Sauce
1 tablespoon butter
1 tablespoons olive oil
1 small onion, cut into small dice
1 small celery stalk, cut into small dice
1 pound ground beef
8 oz mushrooms, chopped and sauteed (optional)
Salt and freshly ground black pepper
1/2 cup dry vermouth or dry white wine (optional)
1 cup whole milk
1 can (28 ounces) crushed tomatoes or tomato sauce

Parmesan White Sauce
2 1/2 cups (2% or whole) milk
1 cup chicken broth
4 garlic cloves, minced
3 tablespoons butter
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper

1 1/2 tablespoons salt
15 oven-ready Ronzoni lasagna noodles
16 ounces muenster cheese, grated
3/4 cup grated Parmesan cheese

To make Bolognese sauce: Heat butter and olive oil in a Dutch oven over medium heat. Add onion and celery and cook until soft, at least 10 minutes. Add ground meat and cook, seasoning with salt and pepper to taste and stirring frequently, until it loses its raw color, about 3 minutes. Drain off any fat.  Add vermouth or wine, if using, and simmer until almost evaporated, 5 to 7 minutes longer. Add milk and cook until almost evaporated, about 5 to 7 minutes more.  Add tomatoes and mushrooms and cook, stirring occasionally and adding water as necessary, until reduced to a thick but not gloppy sauce, about 45 minutes. Remove from heat.

To make white sauce: Combine milk, broth, and garlic in a 2-quart Pyrex measuring cup or a microwave-safe bowl, cover with a small plate, and microwave until steamy hot, 8 to 10 minutes (or heat in a medium saucepan over medium-low heat).

Meanwhile, melt butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk all at once; whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in Parmesan and season to taste with salt and pepper. Remove from heat and place plastic wrap directly on sauce’s surface.

To assemble and bake lasagna: Adjust oven rack to middle position and heat oven to 425° degrees.

Bring a large pot of salted water to boil.  Turn off heat, add noodles and soak until soft, about 15 minutes. Drain noodles and stack loosely. (Noodles may stick together as they dry but will pull apart easily.)

Smear 1/4 cup white sauce over bottom of baking dish. Top with a layer of 3 noodles, then 2/3 cup white sauce, 1 cup meat sauce, 1 cup muenster, and 1/4 cup parmesan. Repeat 3 times, then make a final layer with remaining noodles, white sauce, and cheeses.  Don’t worry if you can’t make as many layers as instructed – it will be fine.  Tear off a piece of aluminum foil large enough to cover and seal the pan.  Spray the underside with olive oil cooking spray.  Cover with lasagna aluminum foil.

Bake until very hot throughout, about 30 minutes. Remove from oven and let stand to set, 10 to 15 minutes. Cut into portions and serve.

Published in: on April 23, 2015 at 5:15 pm  Leave a Comment  

Make-Ahead Roast Turkey Gravy

serves 8

2 turkey wings
1 yellow onion, peeled, sliced thickly
1 Tablespoon canola oil
1 carrot, peeled and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
several sprigs each of fresh thyme, fresh sage, fresh parsley (to taste)
2 teaspoons Chicken Better Than Bouillon
2 Tablespoons butter
4 Tablespoons flour

At least one day ahead:
Heat oven to 400 degrees F.  Film the bottom of a roasting pan with the canola oil.  Place the turkey wings in the pan and top with the onion slices.  Roast for 75 minutes or until the wings are brown.

Put the roasted wings into a stock pot.  Add the onions, discarding any completely blackened parts.  Add 1/2 cup water to the roasting pan and scrape up any brown bits.  Add that to the stock pot, along with the carrot, celery and herbs, Better than Bouillon, and 2 more cups of water.  Bring to a boil, then reduce the heat and simmer, uncovered, for 90 minutes.  Strain.  Let cool completely, then refrigerate.

1 or 2 days later:
Remove and discard the fat that solidifies on the top of the stock.

Bring the stock to a simmer.  Meanwhile, melt the butter in a 2 qt sauce pan.  Add the flour and whisk occasionally for 10 minutes, until nutty and fragrant.  Gradually add the hot turkey broth.  Whisk constantly and vigorously to avoid lumps.  Simmer 3-4 minutes or until the gravy has thickened.  Taste and correct seasoning with salt and pepper.

Published in: on December 28, 2014 at 3:04 pm  Leave a Comment  

Sweetened Whipped Cream

Sweetened Whipped Cream from Epicurious

1 cup heavy cream (Kristin’s note:  NOT ultra-pasteurized, or you may have trouble getting it to whip)
2 Tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract

Pour the cream into a well-chilled bowl and add the sugar and vanilla.  Using an electric mixer or balloon whisk, beat the cream to the desired consistency.  For soft peaks, the cream will be just thick enough to hold its shape in soft billows.  For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream, and it will stand in firm peaks when the beaters are lifted.

The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap or a lid, and refrigerated.  If liquid separates from the cream, whip it again to incorporate the liquid.

Published in: on December 24, 2014 at 10:26 am  Leave a Comment