Not much news on the restaurant front this time of year. I did receive some information from the Battle House and Riverview about their Christmas and New Year’s Eve plans. Bountiful buffets will be served at the two hotels on Christmas Day and New Year’s Eve. It looks fairly traditional with the toast at midnight, dinner, etc.

What I have been looking for is dinner on Christmas Eve. Ruth’s Chris fills up fast and can be quite a madhouse. Felix’s is an option for us, but I am thinking the Battle House Trellis Room could be a great choice.

If any restaurants care to contact me about their New Year’s plans I will include them in the next issue. I know that there will be plenty of opportunities. Parties have kept me from eating out a lot lately or from eating healthy. I cannot wait to starve prior to Mardi Gras.

While I will be serving turkey and dressing on Christmas Day, I do want to make sure it’s not such a fat pig-out. Several years ago I made a standing rib roast out of the Barefoot Contessa Family Style Cookbook that was a hit. I had good luck with Moseley’s cutting the meat for me and they will be providing my smoked turkey this year. The roast is quite easy.

Standing Rib Roast

“Barefoot Contessa”

Serves 6-8

One three-rib standing rib roast (7-8 pounds)

One tablespoon kosher salt

One and a half teaspoons freshly ground black pepper

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Preheat the over to 500 degrees. Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bones side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the temperature to 325 degrees and roast for 30 minutes.

Finally, increase the temperature to 450 degrees and roast for another 15 to 30 minutes until the temperature of the meat is 125 degrees (put in the center of the roast). The total cooking time will be between one and a half to one and three quarter hours. Remove the roast, transfer to a cutting board. Cover tightly with aluminum foil and allow to rest for twenty minutes. Carve and serve with your favorite sauce (horseradish, stilton sauce or the like).

String Beans with Shallots

Serves 6

Simple, healthy and not as bad for you as the bean casserole

One pound French string beans, end removed

Kosher Salt

Two tablespoons butter

One tablespoon good olive oil

Three large shallots, large-diced

One half teaspoon fresh ground pepper

Blanch the string beans in a large pot of salted water for one and a half minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a large sauté pan or large pot and sauté the shallots on medium for five to ten minutes, tossing occasionally until lightly browned. Drain the beans and add to the shallots with salt and pepper, tossing well. Heat until the beans are hot.

Anyone can have success with this one.

Turkey While You Sleep!

“Come on In!”

Serves 10-12

One uncooked turkey

One teaspoon salt

Two stalks celery with leaves

One half cup unsalted butter, melted

Two cups boiling water

Sprinkle salt inside turkey cavity and insert celery. Preheat oven to 450 degrees. Place turkey on rack in roasting pan and rub with butter. Pour boiling water around turkey, cover pan tightly and cook two hours for 14 pounds or less, two and a half hours for more than 14. After cooking time, turn off the heat but DO NOT OPEN OVEN DOOR. Leave turkey in closed oven overnight – eight hours. Turkey will be ready to slice and refrigerate the next morning with plenty of drippings for gravy.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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