The British Isles

This past week was all about the Prime Rib (Roast Beef), Yorkshire Pudding, Langoustine Souffles, Fennel and Red Onion Salad, glazed shallots, cheese and herb bread, and for dessert Strawberry Shortbread.

Langoustines are like mini lobsters and are sometimes called Norway Lobsters; even though they are mainly found in Brittany. Peggy made the souffles and they were awesome! You poach the langoustine tails in fish stock, drain and chop while reserving the fish stock. Sweat some shallots and stir in some flour; gradually add the reserved fish stock and stir until thick. Remove from the heat and stir in the egg yolks and langoustines. Season with cayenne, lemon juice, lemon zest, and nutmeg; cool slightly. Whisk some egg whites until peaks form and fold in the langoustine mixture. Spoon the mixture into ramekins which are greased and coated with toasted breadcrumbs. Bake for 30 to 35 minutes and the souffle should be puffed, browned and fairly firm.

The fennel and onion salad was easy to make...I recreated it for the bbq I had at the house this past weekend. I made the roast beef/prime rib; which was pretty easy to make. Coat a nice cut of a standing rib roast (bone in or out) with kosher salt and coarse black pepper. Of course before you rub it down with the salt and pepper make sure you truss the meat. Place it in the oven at over 400 degrees for the first 5 min if you desire and then finish at 350 degrees. You want the meat to be about 130 - 135 degrees Farenheit; if  you have guests who like their meat burnt, dry or the consistency of a boot you can always throw a slice in the oven to dry it out...lol. While the meat was resting the Yorkshire pudding was in the oven and I had a pan gravy going on the stove. Yorkshire pudding is very simple to make...take a tablespoon or two of the rendered fat from the pan which housed the rib roast; and place it into a nine inch saute pan. Get the fat REALLY HOT!!! and then pour in a batter which has sat for 30 minutes; consisting of water, milk, egg, salt and flour. Place the pan into the oven at 350 degrees F and cook for about 30 minutes or golden brown and puffed up. As for the pan gravy...mmmmm...I poured out most of the rendered fat from the pan which again housed the rib roast; and whisked in enough flour to thicken the fat. Next you whisk in a cup of red wine and work out all the clumps...along with scrapping the dripping off the pan. Once this comes a boil add brown stock (about a cup) and reduce to consistency. Strain the sauce into a sauce pot and finish with melted butter, salt and pepper.

All together the beef with the glazed shallots and Yorkshire pudding with gravy was awesome! The cheese bread was another really easy process and it came out hot, crusty with yummy cheese toasted on top. Check out the pictures below...