It's the most wonderful time of the year—yet many of us have a sense of impending dread at the thought of having to cook a fabulous Christmas dinner. The options are endless and dizzying. Somewhere along the way, the concept of a tasty home cooked meal shared with the people you love gets lost, replaced by panic and overcomplication. If this all sounds familiar, then maybe my tips for a stress-free Christmas dinner can help get you back on track.
This is the perfect time of year to prepare and serve a roast beef. This is easy and it’s something that’s sure to impress. This recipe is more about technique then an actual recipe. Follow these guidelines and you’ll be fine, I promise.http://lisagcooks.com/lisa-g-news/perfect-roast-beef/ ...more
I always make too much food, but when preparing a standing rib roast, it's almost inevitable! The smallest I've seen is two ribs (about 3-4lbs), but you really need to roast this with the bone to get the most flavor. I really like this rub on beef and I tend to use red wine in the bottom of my pan to give it even more flavor. When basting, allow the rub to form a crust before basting it with a liquid. By doing so beforehand, you will just wash off the rub prior to it being infused into the meat. ...more
The other night, my Brasilian husband needed some help with the word “ramekin” and it reminded me of this story of what can happen when you try to get all fancy at the KMart in Griffin, Georgia. For you culinary Philistines out there, ramekins are those little casserole dishes that you use to make creme brulee, pots de cremes, or souffles. Or if you’re like me, you use them to serve mustard, ketchup or chopped onions at your fancier wienie roasts. ...more