Halloween Decorating

It took us awhile, but my daughter, Jacquie pulled out all the stops and here is the result. I only wish it would stop raining.





Prime Rib

Since it has been such a cool, rainy miserable week, I decided to have prime rib tonight.

I cut small slits in the sides of the roast and insert thin slices of garlic. Then I salt and pepper the roast generously. I always use a good quality salt – such as fleur de sel.

Since I am going to be using the oven anyway, I peeled and chopped Yukon Gold potatoes along with a large cooking onion, poured a little olive oil over them and finished with salt and pepper. These become a gorgeous golden brown.

The prime rib is roasted in a 325 degree preheated oven until it reaches an internal temperature of 120 degrees. I like to baste the meat and vegetables about every thirty minutes with the fat rendered from the beef.

Tonight’s vegetable is mashed turnip. After all, it is Halloween so we need something orange at the table. The turnip is peeled, quartered and boiled for about thirty minutes until tender. Then I drain it in a colander, return it to the pot over very low heat and mash it. This can all be done ahead of time and reheated just before serving.







Alex’s Birthday Cake

We had an early birthday celebration for my friend, Alex on Saturday.

The cake that I made is called the Victoria Maple Cake. It is truly delicious and the recipe is from “The Simple Art of Perfect Baking”.

This book was published in 1992. If you can find it on Ebay or Amazon, pick it up.

Here are the photos.








Freezer Clean-Out

I have two Sub-Zero freezer drawers in my kitchen. About twice a year I empty and clean them. It is amazing what I find in these two drawers. It is a great way to do an inventory of what I have on hand. It also forces me to do a much needed thorough cleaning.

As you can see from the before and after photos, it was definitely time to purge and re-organize the drawers.

Now at least I know what I have and what I do not need more of it next time I am at the market.





Spice Storage

I like to have easy access to my dried spices. I never liked the narrow containers that I used in the past. Today I decided to use my small jam jars instead. They have a nice wide mouth so it makes using measuring spoons so much easier. These jars don’t slip around like my original containers did.

I like to arrange the jars alphabetically.

Here are the before and afters.



Caramelized Onions

These are a great side dish. You can serve them with a salad, on a burger or on top of cheese souffl├ęs which I am doing tonight.

They become almost sweet after they have been cooking for a while.

Leftovers can be kept in the fridge for later use.

Below is the recipe from Barefoot Contessa Back to Basics along with photos.






More Feasting on the Remains

I still have turkey leftover so tonight I decided to make a composed salad. For the greens I used arugula and pea shoots. I added three hard boiled eggs, roasted red peppers, chopped tomatoes and diced turkey. An avocado would have been a great addition, but mine was too ripe.

Just make a simple oil and vinegar dressing and you have a “dinner salad”.

This was delicious and quite filling.