New Years Eve Dinner
On New Years Eve I always cook something wonderful, decadent, over-the-top for my family. It's our one last bit of extravagance before the resolutions kick in.
I vary the side dishes, salads, and dessert from year to year, but it seems our main course is always prime rib, also known as standing rib roast. Our daughters do NOT eat beef--one is a vegetarian and the other eschews anything other than poultry (white meat please), salmon, or shellfish. Today both daughters are away from home, so tonight we are enjoying our New Years dinner in a most decadent way.
In the words of Martin Luther--"What does this mean?" Well, it means that we are having a delicious prime rib using a recipe found online for "low and slow" roasting. I have had amazing success using this method for pork roasts and chicken so I am hopeful that this method will also create a wonderfully moist and tender prime rib for Mr. Carb Diva and me.
For the sides I'm going with (1) crostini topped with wild mushrooms, garlic, hazelnuts, rosemary, and Gorgonzola, (2) potatoes Delmonico, and (3) a simple wilted green salad with arugula, endive, radicchio, dried cranberries, candied pecans, and a sherry vinaigrette.
Here's the recipe for the prime rib, taken from the December 2009 issue of Cooking Light Magazine:
Slow-Roasted Prime Rib
- 2 (1-ounce) slices white bread
- 1 (5-pound) standing rib roast, trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1/4 cup Dijon mustard
- 1 teaspoon chopped fresh thyme
- 3 garlic cloves, minced
1. Place bread slices in a food processor, and pulse 10 times or until fine crumbs measure 3/4 cup. Heat a small skillet over medium heat. Add breadcrumbs to pan, and cook 12 minutes or until toasted, stirring frequently. Cool 5 minutes.
2. Let roast stand at room temperature 1 hour. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, browning on all sides. Remove roast from pan. Combine basil and next 4 ingredients (through garlic) in a bowl; spread mustard mixture over roast. Pat breadcrumbs onto roast. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan.
3. Preheat oven to 200°.
4. Bake roast at 200° for 3 1/2 hours or until a thermometer registers 135° or until desired degree of doneness. Let stand 20 minutes before slicing.
Crostini with Wild Mushrooms
- 3 tablespoons butter
- 1/2 pound fresh mushrooms (a mix of shitake, oyster, porcini, chanterlle) sliced
- 1/4 pound crimini mushrooms, chopped
- 2 garlic cloves, minced
- 1/2 cup whipping cream
- 1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
- 1/4 cup chopped hazelnuts
- 1 tsp. fresh minced rosemary
- 18 1/2-inch-thick diagonal bread slices cut from 1 sourdough baguette
- Chopped fresh parsley
Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add Gorgonzola and stir until cheese melts. Mix in hazelnuts and minced rosemary. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.
- Carb Diva's Potatoes Delmonico
Creamy, indulgent, over-the-top stuffed baked potatoes. A perfect side-dish for that New Years Eve dinner of prime rib--or any special meal.
Wilted Green Salad
- Olive oil
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- 1 head radicchio, cut into bite-size pieces
- 2 cups baby arugula, washed
- 2 heads Belgian endive, cut into 1/2-inch lengths, crosswise
- 1/2 cup dried cranberries
- 2 tablespoons candied pecans
Heat olive oil in large sauté pan over low heat. Add the shallots to the pan, and let them cook until slightly softened. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious.
Divide the wilted salad between serving plates. Top with dried cranberries and candied pecans.
(Recipe adapted from Anne Burrell Wilted Bitter Greens with Crispy Walnut Goat Cheese)
© 2014 Linda Lum
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