Tag Archives: William-Sonoma recipes

Roast Prime Rib of Beef (from Williams-Sonoma software)

Standard

Prep: 15 mins

Cooking: 2 1/4 – 2 3/4 hrs

Other: 15-20 mins for resting

Total: About 3 1/4 hrs

Ingredients:

prime rib roast with 2-4 bones, 7-8 lb trimmed weight, at room temperature

salt and freshly ground pepper (optional)

1/2 cup (4 fl oz) water, or as needed

Preheat an oven to 500 degrees F. Position a rack in the bottom third of the oven.

In a roasting pan without a rack, place the roast rib side down (fat side up). Sprinkle with pepper, if desired. If you wish to salt the roast, do so toward the end of roasting. (My note: I don’t think this is necessary, it’s easier to salt and pepper the roast when raw and not hot and I think it flavors better.) Roast for 15 minutes at 500 degrees F. then reduce the heat to 325 degrees F. and continue roasting without opening oven door.

After 1 1/2 hours of roasting, start to test for doneness by inserting an instant-read thermometer in the thickest part of the meat away from the bone; it should register 130 degrees F. for medium-rare. It should reach this point 2-2 1/2 hours after you turn down the heat. (Or you can use electronic thermometer with external cord so you don’t have to open the oven to check cooking progress – be sure to insert probe before placing in the oven.)

Transfer the roast to a warmed platter (or cutting board with well to catch drippings). Cover loosely with aluminum foil and let rest until ready to carve, 15-20 minutes. Meanwhile, pour off just the fat from the pan and heat the remaining juices over medium heat. Add the water and deglaze the pan by stirring to dislodge any browned bits stuck to the pan. Bring to a boil and season to taste with salt and pepper (taste before adding more salt). Add more water for desired consistency and taste.

Carve the beef and place on warmed plates or platter and serve with pan juices in a bowl on the side.

Serves 8

From the Williams-Sonoma Guide to Good Cooking software, copyright 1996, Published by Broderbund Software, Inc. & Weldon Owen, Inc.

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Simple Croutons (from Williams-Sonoma Guide to Good Cooking software)

Standard

Prep: 10 mins

Cooking: About 30 mins

Total: About 40 mins.

Ingredients:

2 oz slightly stale French bread or Italian bread

1 T. olive oil, melted butter or a mixture

Preheat an oven to 350 degrees F. Cut the bread into slices 1/2-3/4 inch thick. Brush generously with olive oil, butter or mixture. Cut into 1/2-3/4 inch cubes and spread on a baking sheet in a single layer. Bake, turning occasionally, until crisp and golden brown, about 30 minutes. Remove and let cool. Croutons may be stored in an airtight container for 2-3 weeks; check for freshness before using.

Makes about 1 1/2 cups.

From Williams-Sonoma Guide to Good Cooking 1996 by Broderbund Software, Inc. & Weldon Owen, Inc.

 

Puff Shell Pastry

Standard

Prep: 20 mins

Cooking: About 5 mins

Other Total: About 25 mins

Ingredients:

6 tblsp unsalted butter, cut into small dice

1 cup (8 fl oz) water

1 tsp salt

1 cup (5 oz) flour

5 eggs

In a saucepan, combine the butter, water and salt. Bring to a boil over medium heat, stirring often, and removed from the heat. Immediately pour in the flour all at once and stir vigorously with a wooden spoon until you have a smooth mixture. Put the pan back on gentle heat and continue to stir until there are no lumps and the mixture pulls away from the pan sides, 1 minute.

Remove from the heat and add the eggs, one at a time, making sure each egg is thoroughly mixed in before adding the next. Work the dough as little as possible after adding the first egg. The dough should be shiny and be stiff enough to hold a shape.

The dough is now ready to be used. It can be formed by spoonfuls or with a pastry bag fitted with a plain or decorative tip. The dough should be spooned or piped onto parchment-lined baking sheets or nonstick baking sheets. The dough may be stored in a plastic bag for 2 days in the refrigerator or for up to 2 months in the freezer.

Makes 1 lb of dough.

(To be used with Cheese Puffs recipe found here on this site.)

From the Williams-Sonoma Guide to Good Cooking c 1996. Published by Broderbund Software, Inc. & Weldon Owen, Inc.