The Table | Northwest Bounty
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Northwest Bounty

The Pacific Northwest is home to some of the tastiest food in the world, thanks to the hardworking farmers, ranchers, fishermen and producers that supply our region. So while the classic sliced-ham holiday feast is delicious, let’s get local and venture outside the recipe box this season. Because there’s no better inspiration than what’s being produced right outside our doors. This festive, Northwest-inspired menu was crafted by Portland’s own Ivy Manning, the author of 5 cookbooks—including Williams Sonoma Weeknight Vegetarian, out in January. Heads up: it includes rib roast—which, according to Ivy, is a lot easier than you think.  – Carolyn White, photos by Dina Avila.

Editor’s note, as of December 24, 2015: We’ve got a standing rib roast with your name on it—just ask any of our butchers! 

THE CENTERPIECE

Cooking this holiday roast at a low-temperature ensures juicy, rosy hued meat throughout. Buy a roast with the meat cut away and roast-tied to the bones for easy carving and an impressive presentation. Pro tip: pay attention to the time—literally write down when you take the roast out of the fridge, when you put the roast in the oven, and then mark the time when you take it out. Cause it’s hard to keep track of that stuff when you’re greeting family and friends. Pro tip #2: Use a good meat thermometer, and take a reading from dead center.

Easy Black Pepper Rib Roast with Pinot Noir Pan Jus
Serves 6

1 Three-rib Country Natural Beef grain-fed standing rib roast, (5 to 7 pounds), cut away from and roast-tied to the bones three-rib
3 tablespoons Jacobsen Salt Co. pinot noir sea salt
1 1/2 tablespoons coarsely ground black pepper
1 tablespoon finely chopped fresh rosemary
1 teaspoon canola oil
1 cup Oregon Pinot Noir wine
1 ½ cups beef broth

Let the roast rest for 2 hours at room temperature to ensure even cooking. Combine the salt, pepper, and rosemary and set aside.

Preheat the oven to 250°F and position the oven rack in the lower third of the oven.
Pat the roast dry with paper towels and then rub it all over with the oil. Preheat a large heavy sauté pan or roasting pan over medium high heat. Add the roast and sear on all sides except the side with bones until nicely browned, about 10 minutes. Transfer the roast to a plate and rub 3 tablespoons of the salt mixture all over the roast; reserve remaining salt to serve at the table.

Place the roast bone side down in a v-rack set in a roasting pan and roast for 2 ½ to 3 ½ hours (about 30 minutes per pound), until an instant-read thermometer inserted into the center of the roast registers 120°F for rare, 130°F for medium-rare, and 145°F for medium. Transfer the roast to a serving platter, tent loosely with foil and allow the meat to rest for at least 20 minutes and up to 45 minutes.

While the roast rests, make the sauce. Remove the v-rack and place the roasting pan over 2 burners set on medium high heat. Add the wine and simmer, scraping up browned bits, until reduced to ½ cup. Add the beef broth, bring to a simmer, and cook until the mixture is reduced to about 1 cup, 5 minutes. Strain the sauce and keep warm over low heat.

At the table, remove the twine from the roast. Carve the roast into ½-inch thick slices. Carve between the ribs to separate them. Serve with the warm pan sauce.

 

 

THE RELISH

This earthy and aromatic relish keeps well—and, when you put it in a cute ’lil jar, doubles as a gift. This recipe makes enough for 6 small (1/2-cup) jars. Horseradish is very aromatic, especially when it is grated, so be sure to turn on an exhaust fan or open a window to clear the air as you work.

Radish

Beet Horseradish Relish
Makes 3 cups

1 pound medium beets
5 ounces fresh horseradish root, peeled
1 tablespoon white wine or apple cider vinegar
1/2 teaspoon sea salt

Preheat oven to 350°F. Wash the beets, wrap them individually with foil, and roast until a paring knife plunged into the center of the beets comes out easily, about 1 hour. Unwrap the beets and when they are cool enough to handle, slip the peels off with your fingers.

Grate the beets and horseradish with the fine side of a box grater or use a food processor with the grating disc. Add the vinegar and salt and stir to combine.  Reserve 1 cup of the horseradish for serving with the roast.  Pack the remaining mixture in 5 small sterilized jars and screw on lids. Keep refrigerated for up to 1 month.

 

 

THE SIDE

Carnival squash is a colorful hybrid of sweet dumpling and acorn squashes. When roasted, they have a rich, buttery flavor that’s made even more alluring with this simple hazelnut vinaigrette that features hazelnut oil, local honey, and apple cider vinegar.

Squash

Roasted Carnival Squash with Hazelnut Vinaigrette
Serves 6
2 small (1 ½ pound) Carnival squash, washed
2 tablespoons olive oil
Sea salt and freshly ground black pepper
¼ cup roasted and chopped hazelnuts
2 tablespoons finely chopped seeded red jalapeno or red bell pepper
1 1/2 tablespoons hazelnut oil
1 tablespoon finely chopped Italian parsley
2 teaspoons apple cider vinegar
1 teaspoon local honey

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together the remaining ingredients in a small bowl, set aside.
Prick the squash a few times with a paring knife and microwave until a bit easier to cut into, 2 minutes. Alternatively, bake the squash for ten minutes.

Cut the squash in half by carefully inserting the tip of a sharp chef’s knife into the top of the squash near the stem. Gently tap the knife handle until it cuts through to the bottom. Cleave the squash into 2 halves and scrape out the seeds and stringy bits inside. Cut the squash halves into 1-inch thick wedges, toss them with the olive oil, salt, and pepper and arrange on the baking sheet. Bake, turning with tongs once, until the wedges are tender when pierced with a fork, 25 minutes. Drizzle the vinaigrette over the roasted squash and serve immediately.

 

 

THE DESSERT

Layers of moist, spicy gingerbread, sautéed pears, and vanilla mascarpone cream make a tasty—and easy—holiday dessert. Serve in individual glasses for fancy restaurant-y flair.

Gingerbread

Gingerbread Trifles with Sauteed Anjou Pears
1 (TK ounce) New Seasons Gingerbread, cut into ½-inch cubes
4 large, firm Anjou pears (about 2 pounds)
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter
¼ cup dark brown sugar, packed
1 pinch salt
2 tablespoons spiced rum
8 ounces mascarpone cheese
¼ cup sugar
1 teaspoon Barking Dog vanilla extract
1 ½ cups heavy whipping cream
¼ cup finely diced crystalized ginger

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment and place the gingerbread cubes on the pan in an even layer. Bake until the gingerbread is dry to the touch, 20 minutes. Set aside. (This step can be done up to 8 hours in advance. Store uncovered at room temperature.)

Peel, core, and quarter the pears. Cut crosswise into ¼-inch thick pieces, tossing the pears with lemon juice as you work to prevent browning. Melt the butter in a large sauté pan over medium heat until it begins to turn golden brown, 2 minutes. Add the pears and brown sugar and sauté until the pears are tender when pierced with a fork, 5 minutes. Add the rum (it may ignite, so be careful) and simmer until the sauce is thickened slightly, 2 minutes. Transfer to a medium bowl and let cool. (The pears can be sautéed up to 4 hours in advance. Store at room temperature until ready to use.)

Place the mascarpone, sugar, and vanilla in a large bowl and beat with a hand held mixer until fluffy, 3 minutes. In another large bowl, whip the cream until it forms medium peaks when the beaters are turned off and lifted. Fold the mascarpone mixture into the cream.

Place half of the gingerbread in the base of 6 high ball or wine glasses. Top with half the pears and half the mascarpone mixture. Repeat with layers of the remaining gingerbread, pears, and cream. Sprinkle the crystallized ginger on top. (The trifles can be assembled up to 4 hours in advance. Cover the glasses tightly with plastic wrap and store in the refrigerator until ready to serve.)

 

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