Cuisine at Home Recipes

Below are a couple recipes from Cuisine At Home Magazine. I have all the issues from the Premier issue that came out December of 1996 and all the recipes that I have tried out of this magazine I have liked. Another thing I really like about the magazine is that you can go online and do a search for any recipe or ingredient in all the magazines they have published, so finding a recipe is easy. If you don’t already get this magazine, I would highly recommend it.

Standing Rib Roast with Red Wine Sauce

Source: Cuisine at Home

A standing rib roast is always impressive, and it’s easier than it looks — no special skills required. With some time and patience, you can bring this awe-inspiring roast to your holiday table.
A rib roast is the same cut as a prime rib, except the roast still has the bones. Ask the butcher for a rib roast cut from the loin end — it’s meatier, more tender, and has fewer fat pockets than one cut from the chuck end.
Plus, the bones are longer, making for better presentation. Be sure the butcher removes the chine bone (back bone), for easier carving.
The big question is, why do you want the bones? The bones keep the meat juicier and add flavor to the finished roast. And if you’re going for the big ta-da, you’ll need to keep the bones intact.
1/2 cup country Dijon mustard
1 Tbsp. minced fresh garlic
2 tsp. each kosher salt and black pepper
1 tsp. each ground coriander and cinnamon
1/2 tsp. each ground allspice and cumin
1/4 tsp. ground cloves
1 4-bone beef rib roast, chine bone removed, seasoned with salt and black pepper (8–11 lb.)
3 cups dry red wine, divided
3 Tbsp. unsalted butter, divided
1/4 cup minced shallots
1 Tbsp. tomato paste
1 sprig fresh thyme
1 Tbsp. purchased demi-glace
1/2 tsp. sugar
Preheat oven to 450° with rack in lower third.
For the roast, combine mustard, garlic, 2 tsp. salt, 2 tsp. pepper, coriander, cinnamon, allspice, cumin, and cloves in a small bowl.
Place roast in a shallow roasting pan, bone side down. Roast the rib roast 30 minutes, remove from oven, and spread all but 1 Tbsp. mustard mixture over the top. Reduce temperature to 325°, return roast to oven, and continue roasting until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 2–2 1/2 hours. Transfer roast to a carving board, tent with foil, and let rest 30 minutes. Pour drippings into a dish; set aside.
For the sauce, heat roasting pan over medium-high until brown bits dry, 1 minute. Deglaze pan with 1/2 cup wine, scraping up bits; transfer to a separate bowl.
Melt 1 Tbsp. butter in a saucepan over medium heat until foamy. Add shallots; sweat until softened. Add deglazed bits and tomato paste; cook until thick, 4–5 minutes. Whisk in reserved mustard mixture, remaining 2 1/2 cups wine, and thyme; bring to a boil over high heat and reduce to 1 cup strained, about 15 minutes.
Return sauce to saucepan over medium heat and discard solids. Whisk in demi-glace and sugar; simmer until demi-glace dissolves. Off heat, whisk in the remaining 2 Tbsp. butter, then season with salt and pepper.

German Pork Cutlets

Source: Cuisine at Home

A new twist on pork cutlets, made with mushrooms, onions and Black Forest ham.
Preheat oven to 250 degrees Fahrenheit.
1 Pork tenderloin trimmed - (about 2 pounds)
Salt
black pepper
3 tablespoons Vegetable oil divided
1 cup Yellow onion diced
8 ounces Button mushrooms sliced
1 cup Dry sherry
1 cup Low-sodium beef broth
1 cup Black Forest ham diced - (2 ounces)
1 cup Heavy cream
Slice tenderloin into 12 pieces. Pound pieces between sheets of plastic wrap into 1/4-inch-thick cutlets using the flat side of a meat mallet; season pork with salt and pepper
Saute cutlet in three batches in a saute pan over medium-high heat, using 1 Tbsp. oil per batch, until brown, 2 minutes per side. Transfer cutlets to a baking sheet and keep warm in the oven.
Add onions and mushrooms to same pan, then saute until onion softens and moisture evaporates from mushrooms, about 5 minutes.
Deglaze pan with sherry and reduce until nearly evaporated.
Stir in broth, ham, and cream; simmer until reduced by half, about 5 minutes. Season sauce with pepper. Serve sauce over cutlets and wide egg noodles. Print this post