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Dinner Entrees
DAVE TURNER’S ROASTED PRIME RIB WITH GARLIC/HORSERADISH CRUST
8-10 servings
· 30 large cloves garlic, unpeeled
· ¼ cup olive oil
· 1/3 cup prepared white cream-style horseradish
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· ½ tsp. coarse salt
· 1 6 lb. well-trimmed prime rib roast (bone removed & retied)
· additional salt and pepper
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Preheat oven to 350°. Toss garlic cloves in olive oil in small baking dish, cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into food processor. Let cloves cool, then peel and add to processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
Place roasting rack on large rimmed baking pan. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture-side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to one day. (Coated roast can be place in plastic bag for overnight storage. Remove from refrigerator and let stand at room temperature before roasting.
Roast at 425° Convection Roast for 15 minutes, then at 325º Roast for about 15-17 minutes/lb, or until meat thermometer/probe registers 140º. Remove roast from oven and allow standing time of 20 minutes before carving.
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SALMON BUNDLES WITH RICE NOODLES
6 servings
· 2 heads savoy cabbage
· ½ cup chicken stock
· ¼ cup honey
· ¼ cup rice wine vinegar
· 1 teaspoon grated ginger
· 2 cloves garlic, crushed
· 2 tablespoons soy sauce
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· 2 teaspoons sesame oil
· 1 8-oz. package rice noodles
· 6 3-oz. salmon fillets, about 1½
x 3 inches each, skin removed
· ½ teaspoon coarse salt
· ¼ teaspoon ground pepper
· 2 scallions, thinly sliced
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Fill the Gaggenau counter steamer to the first line with water and preheat. Peel off 3 of the large outer deep green leaves from each of the cabbages; shred remainder of 1½ heads and reserve. When steamer is preheated, add the whole leaves, and steam for 2-3 minutes until wilted. Remove and blot dry on paper towels.
In a small bowl, combine chicken stock, honey, vinegar, ginger, garlic, soy sauce and sesame oil. Fill the steamer reservoir to the high watermark, and set the dial to the steam setting. Place the rice noodles in the pasta basket and when the water boils, immerse the basket. Cook the noodles until tender, about 2 minutes. Drain; rinse under cold water to stop cooking. Drain well; transfer to a bowl. Toss with 1/3 cup of the soy mixture; arrange in center of oval serving platter.
Preheat the combination steam/convection oven to 325° + 100% steam. Place the shredded cabbage in the perforated tray of the ED220. Season salmon fillets with salt and pepper. Carefully cut out stiff center vein of wilted whole cabbage leaves. Lay the leaves on a work surface, slightly overlapping the cut edges and place a fillet on each leaf. Enclose the salmon in each leaf "burrito" style.
Place salmon bundles seam-side down on shredded cabbage. Place the tray in center of oven with solid insert beneath to catch moisture. Cook until salmon is just cooked through, 12-15 minutes. Add scallions to remaining soy mixture. Arrange salmon bundles atop the noodles and the shredded cabbage around the perimeter of the platter. Drizzle remainder of sauce over all.
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WILD RICE & MUSHROOM SOUP
by Susan Logie
6 servings
· ¾ lb. crimini and shitake mushrooms in proportion of your choice
· 1 onion, chopped
· 2 stalks celery, chopped
· 4 Tbsp. butter
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· ¼ cup flour
· 6 cups chicken broth
· 1 cup half and half
· 1½ cups cooked wild rice
· 1 tsp. leaf marjoram
· salt and pepper to taste
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Wipe off mushrooms with damp paper towel, and remove stems. Slice caps into thin slices. Chop the stems of the crimini mushrooms and discard the shitake stems or save for stock. Combine the mushrooms, onion, celery and butter in a large saucepan or soup pot and cook over medium high flame on Thermador range. Stir until celery brightens in color, and onions and mushrooms soften. Sprinkle flour over vegetables and stir to combine. Add broth; cook and stir until mixture thickens and bubbles. Cook, stirring, one minute more. Reduce flame to XLO 3. Stir in cream, cooked wild rice and seasonings. Cover and cook until heated through, about 5 minutes. Hold on XLO 4 until time to serve. Nice with a sprinkle of fresh herbs.
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