Savory Dutch Baby

Portia found this recipe by Melissa Clark. I LOVED it, it’s sort of a mix between Yorkshire Pudding and an omelette, great for a brunch type of meal when you are not sure if it’s lunch or breakfast. Done in a cast iron skillet with high rim, it looks beautiful, cut into pizza size wedges, Portia served it with a dish of asparagus and fried eggs on top and a lovely light salad with apples. Just delicious.

Ingredients
1 cup plus 2 tablespoons flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 large eggs
3/4 cup whole milk
2 tablespoons finely chopped thyme
2 tablespoons minced chives or parsley
6 tablespoons unsalted butter
3/4 cup grated parmigiano-reggiano
Flakey sea salt for garnish

Directions

Heat oven to 425 degrees Fahrenheit.
In a large bowl, whisk together 1 cup plus 2 tablespoons  flour, 1/2 teaspoon each of salt and pepper.
Whisk 8 eggs and 3/4 cup whole milk in a separate bowl’
Add wet ingredients to the flour mixture and whisk until just combined.
Stir in 2 tablespoons thyme and 2 tablespoons minced chives.

Melt 6 tablespoons unsalted butter in a heavy 12 inch ovenproof skillet over medium high heat. Let it cook until it smells nutty and browns, about 5-7 minutes, then swirl skillet so that the butter coats bottom of pan.

Pour batter into pan and scatter 3/4 cup grated parmigiano-reggiano cheese and the flakey salt over the top. Bake until puffed and golden, about 25 minutes. Serve immediately.

Melissa serves this with Sriracha and lemon wedges, but I liked it without anything.

Karen's Rice (Riz ma Shireeyee)

Much loved by my grandchildren, they always request she make it, always disappointed if it isn’t on the table! Karen basically uses a cup of rice to two cups of chicken broth, brings it to the boil and then simmers covered, not taking the lid off. Perhaps it's the stick of butter and masses of cinnamon that makes it taste so delicious!

Ingredients

1 cup of rice (not instant)
2 cups chicken broth
1 stick butter
Angel Hair pasta, broken into 1/4 inch lengths (approximately)
3 tablespoons cinnamon

Directions

Crush angel hair pasta into lengths approximately 1/4 in length, give or take until you have 1 cup
Melt one stick of butter in a saucepan, drop in the pasta and stir constantly until dark brown in color.Stir in 2 tablespoon cinnamon and add 1 cup rice and 2 cups chicken broth, 1 teaspoon salt.
Bring to boil, turn down heat and simmer covered for 20 minutes, turn the heat off and leave covered for 20 minutes. Then remove the lid fluff rice with a fork.

Prime Rib Soup

One way to use the ribs after you have roasted the prime rib is to make this really delicious prime rib soup. It doesn’t take hours to make because the meat is already cooked and has all the delicious flavors

Ingredients

Use the ribs from a fully cooked prime rib roast, cut into separate pieces
4 carrots
4 celery stalks
1 sprig rosemary
4 sprigs thyme
6 sprigs parsley chopped
1 onion chopped
1 cup of red wine
5 cups water
1 cup pearled barley
salt
pepper
1 package frozen lima beans
1/2 package frozen peas
1 can beef broth

Directions

Place the beef ribs in a large pot. Top and tail the carrots (do not peel) and slice in half. Slice celery stalks in half. Chop one onion. Add red wine, water, barley, the rosemary and thyme, salt and pepper and bring to a boil covered, then simmer for approximately one hour until the vegetables are tender.
Remove the ribs and shred the meat off the bone, replacing in the pot. Discard the bones. Slice the carrots and celery. I did this afterwards in case they were overcooked and too mushy.
Add beef broth, lima bean and peas and continue to simmer until they are tender, about 10 - 15 minutes.
Taste and adjust seasoning as needed.
Chill in the fridge overnight, and the next day remove the fat from the top, it comes off really easily once chilled.
Reheat and serve with nice fresh crusty bread.