Crispy Oven Roasted Potatoes - English Style

I found out a few years ago that there was more than one way to do oven roasted potatoes.  I was doing a little research to replicate a traditional English Sunday Supper and found my great-grandma's version of potatoes.  For years I wondered why my mom's roasted potatoes (which are incredibly delicious) were different than my great-grandma/great-aunts, that were always so crispy on the outside.   So here, to go along with the Christmas Dinner theme (yeah - its a week past Christmas, I know) is the secret!

8 large russet potatoes, peeled and quartered.  (For this version, russet/Idaho potatoes really work the best).
vegetable oil, lard, olive oil or any fat with a high smoking point. 
Optional - herbs for seasoning oil/potatoes - rosemary, thyme, garlic, chopped onion
Salt and Pepper

Preheat oven to 400 degrees F

First, par boil the potatoes in generously salted water for about 5-10 minutes, only until the outside edges are cooked.  Drain potatoes in a collander.  Then shake the collander to roughen up the edges of the potatoes.  This helps the potatoe absorb the oil and crispen then up!

Put about 1/2 inch of fat into a roasting pan.  The pan needs to be large enough to hold the potatoes in one layer!  This is essential!  Add 1/2 inch of fat into the pan and any herbs you wish to flavor with.  Place the pan into the oven and heat to smoking.   Remove pan from oven and add potatoes, tossing a bit to coat the potatoes.  Place back into the oven and roast for about 30-45 minutes.  Check the potatoes midway and turn the potatoes to crisp the other sides.  Remove when pierced with fork and tender, crisp on all sides.  Salt and pepper to taste.   The potatoes can sit for up to 15 minutes and stay crips, before they start to soften.  

Yorkshire Pudding

Today - Recipe for Yorkshire Pudding to accompany the Standing Rib Roast below.   

All I can suggest is dont be afraid.  Its really quite easy and just dont open the oven door, or you'll have a flat pudding!!   None of these holiday recipes are fat-free, low-fat, and they never would make the cover of Healthy Eating, but that's what the Holidays are for!  Eat healthy all year long and enjoy a few weeks of some good home cooking!

Yorkshire Pudding

I cup of flour
1 Cup of whole milk
Pinch of salt
3 eggs
----------------------
Hot fat from standing rib roast

Preheat the oven to 450 degrees F. Mix the batter ingredients (everything but the hot fat). Let rest for 10 minutes.

You can make these in the same roasting pan that you cooked the rib roast in. Make sure there is at least 1/2 inch of hot fat in the pan. Add extra oil if necessary and make sure the pan is hot. You can place it back in the oven to heat it up. Instead of the roasting pan and one large pudding, you can use medium muffin tins. Make sure again, that the pan is hot and there is about 1/2 inch of oil in each muffin tin. Pour the mix into the pan. Place the pan into the oven and cook about 15-20 minutes. DO NOT OPEN THE OVEN DOOR! You want the pudding to rise as high as possible. Make sure your oven light is on, so you can check on doneness. They will be risen above the pan and golden brown. When done, remove from the oven and serve immediately!


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Christmas Dinner 2009

This year for Christmas dinner, we are having a traditional English Christmas fare, standing rib roast, Yorkshire pudding, crispy oven roasted potatoes, gravy, roasted brussel sprouts, asparagus, figgy pudding with vanilla sauce and some banana cream pie just because. It took me forever to find a figgy pudding recipe that actually sounded delicious, so I do not know how "authentic" it is, but what the heck.


For years I have done something different on Christmas. I am so beyond turkey by Christmas day and I love lamb and ham in the spring. This year we have had guests during the month of December, but I am really beyond ham at this point. I have made a goose, a duck, and Cornish hens in previous years and all were good.

The Standing Rib roast tradition actually comes from my mother (again, I know..) and it was done on Christmas eve, when my family really celebrated Christmas. My dad made his career as a professional musician and getting up early was never something that was going to happen, so we always went to visit grandma, came home to a wonderful beef dinner and open presents that Santa had left while we were traversing the Wisconsin country side.

I honored the Christmas eve beef tradition for a few years, but this year decided that our Christmas eve was going to be just family and simple. Save the meal for Christmas day when I was not going to go anywhere or do anything, anyway!

It will be a quiet Christmas day, just the family and some good friends visiting. A good day for some games, puzzles, movies, and friends.

Here is the menu. I wont put up the Figgy Pudding recipe yet, cause, well, I haven’t tried it, made my changes and tasted it.

Standing Rib Roast

The key to cooking a standing rib roast is the cut of meat you purchase. I like mine bone-in, for obvious reasons. Typically the number of ribs in the roast x2 is the number of people it will feed, for example:

Six people - 3 rib roast

Eight people - 4 rib roast

Ten people - 5 rib roast

More flavor comes off the bone. You pay for the bones, but it is really worth it.

Make sure that the roast becomes room temperature before you begin cooking. I break down a head of garlic, then make slits in and throughout the roast, stuffing a clove of garlic into each slit. Do not overdo it! Use is wisely and sparingly. There are just as many thoughts about how to season the roast as well. I prefer a coat the roast with a little olive oil, then sprinkle fresh herbs (rosemary, thyme, basil) and salt and pepper. Sometimes I will just do salt and a layer of freshly cracked pepper. Its all personal.

Preheat your oven to 450 degrees F. I recommend that for a standing rib roast, you get yourself a good digital meat thermometer. Place in the center most portion of the roast. Place the roast, fat side up, ribs down, in a heavy roasting pain (prefer stainless steel). Sear the roast at this temperature for 15 minutes. Then turn the oven down to 325 degrees F.

Begin to check for doneness about 1/2 hour before estimated cooking time. Remember, the roast will continue to cook once you take it out of the oven, about 5 degrees more. So gauge your time accordingly.

Rare 120-125 degrees

Medium rare 130-135

Medium 140-145

Medium well 150-155

Well 160

2 ribs (4-5 pounds) 60 to 70 minutes

3 ribs (7-8.5 pounds) 1.5 to 1.75 hours

4 ribs (9-10.5 pounds) 1.75 to 2.25 hours

5 ribs (11-13.5 pounds) 2.25 to 2.75 hours

6 ribs (14-16 pounds) 3 to 3.25 hours

7 ribs (16-18.5 pounds) 3.25 to 4 hours

Remove the roast from the oven on desired doneness. (KEEP THE FAT AND JUICES FOR YORKSHIRE PUDDING AND GRAVY). Cover with aluminum foil and allow to rest for 15-20 minutes (Remember, the temperature of the meat will rise, while it is resting).

When carving a standing rib roast, bone in, as a suggestion, make sure your knife is very sharp! Also, use the bones and a guide for your cut. You will be able to get two pieces of meat for every bone.

ENJOY!   Tomorrow : Yorkshire Pudding and Crispy Oven Roasted Potatoes!

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Corn Souffle/Casserole/Pudding - just yummy corn goodness!

This is not an old family recipe, but a new family recipe and a new tradition.  I was looking for corn souffle/pudding/casserole recipes and I just couldnt find one that I was looking for - that had the flavor combination I wanted.  I wanted to combine a fried corn (I know pork fat) with the light and creamyness of a custard/souffle, yet I didnt want to beat egg whites.  I also do not have the patience for a true souffle.  Its not practical most of the time.  So I took all of the recipes I found and then melded them together and came up with this.   It is totally awesome and of course, not very "healthy".  I will play with a healthy version of this recipe later - or if you do, post a comment and let me know

INGREDIENTS

• 1 lb thick sliced hickory smoked peppered bacon

• 2- 10 oz. pack of frozen corn

• 1/2 cup onion (chopped fine)

• 1 cup green and red bell peppers (chopped)

• 4 TBS butter

• 4 TBS plain flour

• 2 tsp salt

• 1 tsp paprika

• 1/2 tsp mustard powder

• 1/4 tsp black pepper (to taste)

• 1-1/2 cups whole milk (1/2 and 1/2 if you want more souffle consistency).

• 2 egg slightly beaten.

• 1 cup Ritz/Club (buttery)cracker crumbs

• 3 TBS butter

DIRECTIONS: 

1. Chop up bacon and fry to crisp in skillet.

2. Remove bacon and drain on paper towel.

3. Fry corn in bacon fat, until lightly tender.

4. Preheat oven to 350 degrees while mixing up casserole.

5. Put 4 TBS butter in skillet and melt. Stir in onion and bell peppers and cook until soft.

6. Mix flour with seasonings.

7. Add to skillet and cook until brown and bubbly.

8. Slowly add milk (1/2 and 1/2) while stirring. Continue stirring until the mixture bubbles and is thick.

9. Remove mixture from heat and stir in corn and egg.

10. Put the corn mixture in a 2-3 quart lightly greased baking pan or casserole dish.

11. Melt 1 TBS butter and blend with cracker crumbs in a small bowl.

12. Sprinkle the cracker mixture on top of the corn casserole.

13. Bake for 30 minutes at 350 degrees F or until the crackers are lightly browned. You do not cover this casserole to bake, or the cracker topping will not be crisp and browned.

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Potato Pancakes (Latkes)

Potato Latkes. These were a favorite of mine growing up. I loved the nights when we would have these for dinner. Homemade applesauce and sour cream! I made them for my kids, from the time they were small as well and they became my daughter's favorite as well. I have even made them with a mix of zucchini and potatoe, as well as sweet potatoe and zucchini. I can post the variations later, if anyone is interested.

So this one is for Katy!

Potatoe Pancakes (Latkes)

8 medium Idaho potatoes, peeled

1 sweet (Vidalia) onion

Lemon juice

1 c flour

1 c half and half (whole milk can be substituted)

2 eggs, slightly beaten

1 T baking powder (or matzo added to the flour)

2 T melted butter

Salt and pepper to taste

Grate potatoes using a food processor or the large hole side of a hand grater. Chop onion into a size similar to the grated potatoe. Combine onion and potatoes. Sprinkle with lemon juice and let drain. Mix flour, half and half, eggs baking powder together. (if using Matzo, add the Matzo to the flour, before mixing in the egg and half and half). Squeeze any excess water from the potatoes and onions. Add the flour/egg mix to the potatoes. Add melted butter. Shape into 3 inch diameter patties, about 1/2 to 3/4  inch in thickness.

Heat oil in pan. There should be enough oil in the pan to come up halfway on the cake.  Make sure oil is hot. You can test by placing a small piece of the batter in the oil. If it sizzles, bubbles and crackles you are good to go. Make sure you remove the test piece. Place no more than four patties into the pan. Let them cook and brown completely on one side before turning. Do not play with them. Just let them be! You will notice that the patties are ready when you can see the potatoes along the side, becoming golden brown. Turn them over and allow them to cook thoroughly on the other side. Remember, you should only turn then ONE TIME!

Remove from pan and place onto a paper towel to drain. Before adding more patties to the oil, remove all pieces. If you keep in the pieces, it will affect the temperature of the oil. Repeat the process until all the patties are cooked.

Serve warm with sour cream and applesauce.

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4 Layers of chocolate and peanuts, much better than a Snickers bar!

It's evil, but in a very good way. You have to be allergic to nuts not to like it and all you need is a small piece and it satisfies your need for sweet! There is NO possible way to make this healthy or less fattening. Sorry.



FIRST LAYER:
1-1/2 to 2 cups of milk chocolate chips
1/4 c of butterscotch chips
1/4 cup of peanut butter - I prefer creamy for this layer because it forms the "outside" of the bar.

Melt all of the ingredients above in the microwave for abt 1-1/2 minutes. Stir until smooth. You may need to add a few seconds, but DONT overcook! Spread in a greased 9 x 13 pan. CHILL while making the second layer.


SECOND LAYER:
1 cup sugar
1/2 stick butter
1/3 c evaporated milk
7 oz of marshmallow creme
1/4 cup of peanut butter - crunchy here is good, but you can use either and its all a matter of taste.
1-1/2 c cocktail peanuts (salted and roasted)

Place the first three ingredients in a saucepan and cook for 10 minutes over medium heat. Stir until smooth. Add marshmallow cream and peanut butter until all incorporated. Pour over the chilled first layer. Sprinkle nuts over the top. Place back into the fridge and CHILL while making third layer.


THIRD LAYER:
One 14oz bag of caramels, unwrapped
2 T of evaporated milk

Place caramels and evaporated milk into a microwave safe bowl and into the microwave for 2-3 minutes. Stir until smooth. Pour over second layer and CHILL while making FOURTH LAYER.


FOURTH LAYER:
1 cup milk chocolate chips
1/4 cup of peanut butter (creamy)
1/4 cup of butterscotch chips

Melt above ingredients in the microwave for about 1 to 1-1/2 minutes and stir together until smooth. Pour over third layer. Chill in refrigerator for several hours. Cut while still chilled.


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Chocolate Sheet Cake - The Best

TEXAS (or should I say WISCONSIN)
Chocolate Sheet Cake

2 c Flour
2 c Sugar
2 sticks of butter/margarine
1/4 c cocoa powder
1 c water
1/2 c buttermilk
1 t baking soda
2 eggs, slightly beaten
1 t vanilla



Sift flour and sugar into large bowl. In saucepan on medium heat, bring water, cocoa poweder and butter to a boil. Pour over flour mixture and beat well. Add buttermilk, baking soda, vanilla, and eggs. Mix well. Pour into a greased 11 x 17 sheet pan. Bake at 400 for 20 minutes. While still warm frost (recipe below).

Frosting

1 stick butter/margarine
1/4 c cocoa
1/3 c milk
4 cups of powdered sugar (you may need to add more. Not too thick, so its pourable, but not too thin, so that it soaks into the cake.
1 t vanilla
1 c chopped walnuts (optional)

Bring to a boil all ingredients. Beat well, until smooth and shiny. Stire in walnuts. Spread onto warm cake. Refrigerate to set frosting.

Cake keeps well in refrigerator.

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FIRST ATTEMPT AT A CUPCAKE CAKE

Its my first attempt....what can I say.

We had a blast though.

Definitely get more creative!