Cookin' with Carol recipes on NBC5 - December 2002

Garlic-Herb Beef Rib Roast

A crowning touch to any holiday meal is this succulent beef rib roast. Thin slices of this roast make for delicious sandwich leftovers the next day, if there are any!

Serves 6

4 pounds beef ribeye roast (small end)

1 tablespoon olive oil

4 cloves garlic, minced

2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary)

2 tablespoons chopped fresh thyme (or 2 teaspoons dried thyme)

1 teaspoon coarsely ground black pepper

Preheat oven to 350° F. Place the roast in a shallow baking pan (fat-side-up). If using an oven-safe meat thermometer, insert the thermometer into the thickest part of the roast (thermometer should not touch the bone or fat and it should remain in the roast until cooking is complete). For the garlic-herb rub, mix together the remaining ingredients in a small bowl. Rub mixture over entire surface of roast. Bake roast, uncovered, in the center of the oven for about 1 3/4 hours for medium rare (145° F) or 2 hours for medium doneness (160° F). If you are not using an oven-safe meat thermometer, remove the roast and check the temperature using an instant-read thermometer inserted into the thickest part of the roast. Rest meat about 15 minutes before carving.

Notes:

When is the roast done? Since the internal temperature of the roast will rise about 5 to 10 degrees during the resting period, remove the roast from the oven when the meat thermometer registers 135° F for medium rare or 150° F for medium doneness.

For additional recipes, cooking tips and more, visit the Texas Beef Council’s website at: www.txbeef.org

(Air Date: December 7, 2002)

Braided Bread Wreath

Not sure what to serve a hungry crowd for your holiday party? Prepare this festive bread wreath and make a hearty sandwich using your favorite meats and cheeses and watch it disappear!

Serves 12

1 cup warm water, 105° to 115° F

2 1/2 teaspoons active dry yeast (1 packet)

1 tablespoon sugar

3 cups bread flour, divided use

1/2 teaspoon salt

1 1/2 tablespoons shortening

1 egg, plus 1 egg yolk (for bread glaze)

Measure warm water into a large bowl, sprinkle yeast on top, add sugar and stir with a fork. Let stand for 5 minutes. Add 2 cups flour, salt, and shortening. Beat with a heavy stirring spoon until dough is smooth. Turn dough out onto a floured board and knead in enough of the remaining flour until the dough is smooth and elastic, about 8 to 10 minutes. Place dough in a lightly greased bowl (shortening or vegetable oil) and turn to coat surface. Cover and let rise until doubled, about 1 hour. [Remember to keep bowl away from drafts.] After dough has risen for 1 hour, punch dough down and divide into 3 pieces. Roll into 3 long strands. Braid the strands of dough and bring the ends together to form a wreath shape, pinching tightly to seal. Place dough wreath on a large baking sheet that has been lightly sprayed with vegetable oil spray and brush with a mixture of beaten egg plus one egg yolk. Cover lightly with a towel and allow to rise 1/2 hour. Preheat oven to 425° F. Remove towel from dough wreath and bake for 25 to 30 minutes, or until bread sounds hollow when tapped. Allow to cool thoroughly on a wire rack. Slice bread wreath in half horizontally and fill with delicious meats and cheeses for the ultimate holiday party sandwich! Cut into serving size pieces for your guests to enjoy. Happy Holidays!

Notes:

Sprinkling yeast over warm water is known as "proofing the yeast." This is done to ensure the yeast is alive (it can become "foamy" and should smell slightly fermented), so that the bread will rise properly. If the yeast does not "proof" after 5 minutes, check the expiration date on the yeast package (has it expired?), check the water temperature (under 105° F the yeast won't activate, over 115° F kills the yeast), and if everything seems correct, add a bit more sugar to see if there is a reaction. If so, proceed with recipe. If not, try proofing more yeast. Better safe than sorry---this way you don't waste any flour.

(Air Date: December 14, 2002)

Pecan Pralines

Makes about 24 pralines

Last minute gifts can be challenging, but when you take the time to prepare something special from the kitchen and team it with a unique culinary gift, you’ll impress loved ones with lasting memories.

1/2 cup water

1/2 cup light corn syrup

2 cups sugar

2 cups pecan pieces

4 tablespoons butter

1 tablespoon vanilla extract

Prepare a surface for pralines to cool and set: Lightly grease a large cookie sheet, a cold sheet of marble, or waxed paper (on a flat surface). In a heavy gauge saucepan, combine water, corn syrup, sugar, and pecans, and heat on medium, stirring occasionally, until sugar is dissolved, about 2 to 3 minutes. Bring mixture to a boil and "swirl" the pan occasionally. Let it boil until the temperature reads 240° F on a candy thermometer or until a small spoonful of the mixture dropped into ice-cold water forms a soft ball shape when picked up with fingers (soft ball stage), about 5 to 10 minutes. Remove pan from heat and add butter and vanilla, stirring well with a clean spoon. Let candy cool, stirring occasionally, in the pan, about 15 to 20 minutes. Using a wooden spoon, stir candy rapidly until mixture turns creamy and thick, about 1 minute. Drop pralines, by heaping tablespoon, onto the prepared cooling surface---they will become firm (and ready to eat!) rather quickly, about 10 to 30 minutes. When pralines are completely set, wrap in decorative plastic wrap and proudly give to friends and family---or indulge yourself!

Notes:

Culinary gifts are fun to give! Travel to any gourmet shop or retail store and you will find many interesting and unique presents. For more information about the holiday kitchen gifts shown during Carol’s segment, contact The Kitchen Store at 817-561-1200.

(Air Date: December 21, 2002)

Black-Eyed Pea Stew

Serves 4

Incorporate good luck black-eyed peas in this hearty winter stew for your New Year’s celebration.

1 pound dried black-eyed peas

1 cup chopped onion

1 cup chopped celery

1/2 cup chopped carrot

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon cumin

8 ounces smoked sausage, sliced crosswise

4 ounces cooked ham, cubed

8 ounces frozen turnip greens

Sort through black-eyed peas, discarding any shriveled peas or stones. Place black-eyed peas in a large bowl and fill with cold water to cover by 2 inches. Let soak for 3 to 6 hours. Drain and discard water. Place black-eyed peas in a large stockpot, add 8 cups water, and bring to a boil over high heat. Reduce heat to medium-low and cook partially covered for 1 1/2 hours, or until beans are tender, stirring occasionally. Add more water, 1 cup at a time, if needed. Add remaining ingredients, except turnip greens, and season with salt and pepper to taste. Cook for 30 additional minutes (partially covered) or until vegetables are tender, stirring occasionally. Add turnip greens and cook for an additional 15 to 30 minutes, or until vegetables and black-eyed peas are tender, stirring occasionally. Serve with plenty of cornbread on the side.

“Happy New Year!”

(Air Date: December 28, 2002)