For the Prime Rib:
- 1 standing beef rib roast, 4 to 7 ribs, 9 to 18 pounds
- 2 to 3 tablespoons unsalted butter, softened
- 2 to 3 teaspoons sea salt.
- Fresh coarsely ground black pepper, to taste
For the Au Jus:
- 2 tablespoons cassava flour
- 1 quart (4 cups) beef broth, cold
Roast the Prime Rib
- Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.
- Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.
- Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached. For medium-rare meat, this will take approximately 15 minutes per pound.
- Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.
Make the Au Jus
While the prime rib is resting, you can make the au jus sauce.
- Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
- Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.
- Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
- Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.
- 1 (4- to 5 pound) bone-in pork loin rib roast
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 to 2 teaspoons fresh herbs, or 1 1/2 teaspoons dried herbs
- 4 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
Bake the pork loin
1. Line a large baking pan or roasting pan with foil and place a rack in the pan. Place the roast on the rack and sprinkle lightly with salt and pepper.
2. In a small bowl, combine the herbs, garlic, and olive oil and mix well. Rub the mixture all over the pork roast.
3. Cover with tin foil and refrigerate for 2 to 4 hours.
4. Heat the oven to 450 F. Roast, foil on, for 30 minutes. Reduce heat to 425 F and continue roasting for about 20 minutes per pound of weight, or until the temperature reaches at least 145 F. For a 5-pound roast, that's 1 hour and 40 minutes of oven time after the first 30 minutes at 450 F. Once done, tent the roast with foil and let it rest for 10 minutes before slicing.
- 1 (8- to 12-pound) turkey
- 2 to 3 teaspoons fine sea salt (1/2 teaspoon per pound of turkey)
- 2 sage leaves, optional
- 1/2 to 3/4 cup butter, softened
- 3 stalks celery
- 1/2 pound bacon, pancetta, or prosciutto, thinly sliced
- 1/2 cup water
- 1 1/2 cups chicken broth, or turkey stock
1. Rub the salt under the skin of the breast and thighs, inside the cavities, and then all over the skin of the bird.
2. Put the turkey in a large bowl or roasting pan, cover with plastic wrap, and chill for 24 to 72 hours.
3. A day before you plan to cook the turkey, uncover it, pour off any juices in the bottom of the bowl or pan, pat it dry, and return to the refrigerator uncovered.
4. Preheat the oven to 400 F. Pat the turkey dry. If using the sage, work the leaves under the skin of the breasts and thighs.
5. Rub the turkey all over with the butter.
6. Place the celery stalks in the roasting pan—these will keep the turkey raised and off the bottom of the pan; alternatively, you can use a roasting rack.
7. Lay the bacon, pancetta, or prosciutto all over the turkey breast. This will help protect the white meat from getting overcooked and naturally baste the meat as it roasts.
8. Pour the water into the bottom of the pan.
9. Roast for 30 minutes, then reduce the heat to 350 F and gently baste the turkey, being careful not to disturb the bacon, with 1/2 cup of the broth, stock, or wine. Repeat basting every half hour, using the pan juices when you have used all 1 1/2 cups of the liquid.
10. Roast until a thermometer reads 170 F at the base of the thigh or 160 F at the thickest part of the breast.
11. Remove the turkey from the oven, tent with foil, and let sit in a warm place for at least 30 minutes and up to an hour before carving. This resting time will allow the meat to finish cooking, let the juices settle back into the meat, and give you time to make the gravy and finish up the rest of the meal.
12. Carve, serve, and enjoy.
Baked Zucchini and Tomatoes With Cheese
- 4 small zucchini, ends removed, cut crosswise into 1/2-inch slices
- 2 large tomatoes, cored, sliced into slices, and quartered
- 1 small onion, peeled and finely chopped
- 3 cloves garlic, finely minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried basil
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 8 ounces fontina cheese, shredded
- 1/4 cup shredded Parmesan cheese
· Preheat oven to 350 F. Grease a 2-quart baking dish.
1. In a large bowl, combine zucchini and tomatoes; sprinkle with finely chopped onion, minced garlic, salt, basil, and pepper. Toss vegetables to blend thoroughly; drizzle with olive oil and toss again to coat vegetables.
2. Transfer vegetables into prepared baking dish.
3. Bake for 25 minutes.
4. Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer.
- 1/2 cup almond flour
- 1/3 cup coconut flour
- 1/2 to 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup melted butter, plus more for the pan
1. Add the almond flour, coconut flour, salt, baking soda, eggs, and heavy cream to a mixing bowl. Whisk together until combined. Add in the melted butter and continue to mix together until all the ingredients are incorporated.
2. Generously grease a 9 or 10-inch cast iron skillet with butter.
3. Pour the batter into the greased skillet. Place it in the preheated oven and bake for 25 to 30 minutes or until golden brown and firm.
4. Allow the cornbread to cool for about five minutes and then slice. Serve with butter.
- 1 pound cauliflower
- 1/2 small yellow or white onion
- 1/2 teaspoon sea salt, more to taste
- 1/2 cup shredded cheddar cheese
- 1 large egg, beaten
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 3 tablespoons thinly sliced chives, divided
- 2 tablespoons olive oil
1. Trim the cauliflower. Cut into florets and roughly chop the stem. Peel and large dice the onion and add both to the bowl of a food processor.
2. Pulse a few times until diced. Add salt and pulse a couple more times until minced. Let sit for 10 minutes.
3. Meanwhile, preheat the oven to 400 F. Line a baking sheet with parchment paper.
4. Dump the cauliflower and onion onto a clean kitchen towel or a piece of cheesecloth. Fold up the towel around the mixture and squeeze out the excess moisture. Squeeze until liquid doesn't freely drip from the towel when pressure is applied.
5. Add the drained cauliflower and onion to a large bowl. Add the cheese, egg, cornstarch, garlic powder, pepper, and 2 tablespoons of chives (if using). Mix well.
6. Divide the mixture up into six equal piles evenly spaced on the prepared baking sheet. Press the mixture together and form into six patties 1/3 to 1/2-inch thick. Brush the tops gently with the oil and sprinkle with salt.
7. Bake for 30 to 40 minutes until browned on top. Let cool on the pan for 5 minutes before serving.
- 1 batch keto cornbread, cubed (about 4 cups)
- 4 ounces (1/2 cup) butter
- 1 medium onion, minced (about 1 cup)
- 3 stalks celery, minced (about 1 cup)
- 1 cup chicken broth
- 2 large eggs
- 1 tablespoon store-bought or homemade poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1/4 cup minced fresh parsley, plus more for garnish
- 2 tablespoons minced fresh sage
1. Preheat the oven to 250 F. Add the cubed cornbread to a parchment-lined baking sheet. Make sure the pieces are spread around and aren’t too cramped. Place the pan in the oven and bake for about 1 hour or until they are golden brown, crunchy, and dried out. Increase the oven temperature to 375 F.
2. Add the butter to a sauté pan over medium heat and allow it to melt. Then add the onion and celery. Sauté until the vegetables are soft and translucent, about 3 to 5 minutes. Remove from the heat.
3. Whisk together the broth, eggs, poultry seasoning, thyme, pepper, and salt in a measuring cup or a bowl.
4. Toss together the toasted bread cubes, sautéed vegetables, and the chopped parsley and sage in a 2- to 3-quart casserole dish.
5. Pour the liquid mixture over the top of the casserole. It should cover most of the bread cubes. Cover the pan with foil and bake at 375 F for about 40 minutes or until all of the liquid has been absorbed. Remove the foil and put the casserole back in the oven for about 10 minutes, until the top is crispy and browned.
6. Serve with more chopped fresh parsley. Enjoy!
Fontina, Spinach, and Bacon Stuffed Mushrooms
- 18 large mushrooms
- 4 strips bacon, diced
- 2 tablespoons butter
- 2 tablespoons onion (finely chopped)
- 5 ounces baby spinach leaves (coarsely chopped)
- 3/4 cup shredded fontina cheese (shredded, divided)
- Sea salt and freshly ground black pepper, to taste
1. Heat the oven to 400° F (200° C/Gas 6). Line a rimmed baking sheet with parchment paper.
- Wash the mushrooms. Remove the stems from the caps. Place the caps, rounded sides down, on the prepared baking sheet. Chop the stems and set aside.
- In a saute pan over medium heat, fry the diced bacon until just crisp; drain well. Leave about 1 tablespoon of bacon drippings in the skillet.
- Add 2 tablespoons of butter to the bacon drippings and place the pan over medium heat. Add the reserved chopped mushroom stems and the chopped onion or green onion. Cook, stirring, until the onion is translucent, about 3 minutes.
- Add the chopped spinach to the pan and cook until the spinach is wilted, about 2 to 3 minutes. Drain excess juices from the pan and transfer the spinach mixture to a bowl to cool slightly.
- Add the bacon and 1/2 cup of the cheese to the slightly cooled spinach mixture. Stir to blend the ingredients.
- Taste and add kosher salt and freshly ground black pepper, to taste.
- Mound about 2 to 3 teaspoons of the mixture in each mushroom cap. Top each with a little more of the fontina cheese.
- Bake for about 15 minutes, or until the cheese is melted and lightly browned and the mushroom caps are browned.