Roast Beef

Wine: Claret
Serves up to 8

One 4 lb. Prime Rib (ribs # 3 and 4) with the cap on
Roast the beef
Heat the oven to 400
Sear each end of the beef
Add salt and pepper|
Roast 15 minutes a pound for Rare
Roast 20 minutes a pound for Medium
Roast 25 minutes a pound for Well Done
Rest in a warm not hot oven (open the door of your oven for a few minutes to let heat out) for 1/2hour after roasting

Make the "au jus" with the juice and beef stock
Pour the fat off the pan but not the juice
Heat the pan
Add the beef stock to the juices and stir
Add an ounce of Cognac if you'd like to.

Scalloped Potatoes

Serves 8 to 10

INGREDIENTS
Heat oven to 400 degrees Fahrenheit
2 pounds of medium starch potatoes - Yukon gold
1 clove of garlic
1 cup of grated Gruyere Cheese
1 cup milk 1cup whipping cream (35% Fat) sea salt to taste - preferably Italian as it has a wonderful subtle flavour of lemon
white pepper to taste
1 tbsp. chopped parsley

METHOD
Take 2 pounds of medium or low starch potatoes - yukon gold or white slice them thinly. Take 1 cup milk and 1 cup cream, 2 ounces of butter, white pepper, salt, mix together. Rub a baking dish with garlic. You'll need 1 cup of grated gruyere cheese. Place the potatoes in the pan in a layer and add half of the cheese as you go. Arrange the potatoes in a row in the bottom of the pan. Boil the milk and cream, butter, salt, pepper together and pour over the potatoes. Bake at 400 covered for 45 MINUTES, then uncovered for 15 minutes until the cheese is crispy. Garnish with chopped parsley.

Choux Paste and Cream Puffs

Serves 8
Heat oven to 425

INGREDIENTS
1 cup of water 1/2 pound of shortening
1 tsp. salt
1 tsp. sugar
5 Eggs
1 1/2 cups of bleached bread flour
1/2 tsp. lemon extract

METHOD
Bring the first 4 items to a rolling boil. Add 1 1/2 cups of bread flour (bleached) to the water and cook until it clears the side of the pan. Put into a bowl Add 5 large eggs one at a time. Add 1/2 tsp. lemon extract 2 cups of whipping cream 2 tbsp. sugar. The batter should be stiff enough to stand, yet will begin to spread a little. If the batter is too stiff and it is necessary to thin out the batter, add a little milk - up to 4 tbsp.. Use a piping bag, pipe 8 balls of dough in staggered formation on baking paper and pipe 8 "s" shaped necks to make swans: 8 necks + 8 balls = 10 swans Bake for 25 minutes or golden brown and crisp. When cool make swan's out of the shell. Cut the top off of the ball, and cut the top in half. Whip two cups of cream with 2 tbsp. of sugar. When cool, fill with whipped cream. Use the two halves to make wings and an "S" shape to make the head and neck of the swan. Dust with icing sugar.

Copyright 2014 Gwai Lo Inc. all rights reserved


TIP 1
In the western kitchen a variety of knives are essential in order to be able to prepare food easily and quickly. One item that one would almost never see in the average western kitchen is a cleaver. The butchered meats available have rendered the ownership of a cleaver practically unnecessary. The vegetable knife otherwise known as the chef's knife is essential. Used more than any other knife, it cuts vegetables, meat and is used even in the preparation of pastry. These knives vary in size from 6" to 13". One should be selected for its balance- it should be balanced where the handle meets the heel of the blade. The handle should be slip resistant i.e. not be made of plastic. It should be a stainless steel blade but not "soft" - it should hold an edge well. "Ice Hardened" steel is very good at holding an edge but it may be too hard to place an edge on it. Try the edge out before buying. Use the "steel" - a sharpening instrument to sharpen the blade. If you can't do it, the knife is not for you. The above rules apple equally to all knives. The Paring Knife is good for peeling vegetables and working with small fruits. The Boning Knife is good for separating meat from the bone in preparation for cooking. After all, westerners, by and large are not fond of finding bones in their food unless it is absolutely necessary. The Carving Knife is essential to all dishes where carving is required such as Roast Turkey, Roast Beef. These are long blades usually thinner than other blades. Some Beef Slicers have "scallops" cut out of the side to make the slicing easier. Finally, a serrated edge knife (one with little teeth) is for slicing bread ONLY! Slicing meat etc. with it will only result in tearing the meat. The Italians have a half-moon shaped knife used for chopping herbs, it is called a "Mezzaluna" (Half-Moon). Don't put the knives in the dishwasher no matter what. You will ruin the knife. Also, don't let the knives soak in water, you'll ruin the handle if not the blade.

TIP 2
When buying beef ensure that it is aged properly. In Canada and the United States it’s not uncommon to find beef that is aged up to three weeks. This allows for the flavours to develop and for the marbling to develop which keeps the meat flavourful and tender. When buying a prime rib ask for a roast that is the third and fourth rib. These are the best ribs. There's no such thing as a seven bone prime rib. Several of those bones are inferior quality. Beef should only be aged by a professional.


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