Tag: click

Apparently Size Doesn’t Matter for Prime Rib "Method X"

This is what our 6-pounder looked like. Would a
20 pounder work as well? Spoiler Alert: Yes.

The most common question after we posted our now famous
“Method X” for making perfect prime rib was “will this work with much bigger,
full-size roasts?” Since I‘d only used the method on smaller specimens, I was
hesitant to green-light much larger pieces of beef without having tested it
myself.

Well, thanks to Bill in Salt Lake City, we now have visual
proof that this great technique does work on the big boys. Here’s what the
fearless cook had to say:

“Your recipe does indeed work on larger bone-in prime rib roasts. I followed the recipe to the tee, on
three 18 to 21 lb. roasts using three different ovens in three separate ski
condo ovens, all with different thermostats. All came out perfectly. I had 29
very pleased snowmobilers!”

As everyone knows, there are few groups harder to please
than a bunch of starving, probably drunk snowmobilers, so this must have really been
amazing. Below you’ll see pictures of Bill’s fine work, along with the video
showing this easy method. By the way, after seeing the size of Bill’s slices,
if you ever get invited to one of his prime rib dinners, you should
definitely go. Thanks for sharing, Bill!

To read the full post, which includes the exact time/tempformula, click here. Enjoy!

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Cake hall of fame

If you’re in the mood for some serious baking you’ve come to the right place. We’ve rounded up 100 all-time favourite cake recipes for you to try, from classics like chocolate fudge cake, date and walnut and carrot cake through to fashionable cupcakes and cake pops. We’ve got a so many delicious cake recipes that choosing just one is going to be a tough choice.

Some of our all-time favourites cakes include tangy lemon drizzle cake, simple vanilla cupcakes and of course, some naughty but nice chocolate cupcakes. You can make cheesecakes, brownies and even an upside-down cake. If that’s not enough we’ve also got some special recipes from the likes of Rachel Allen, Lorraine Pascale and the baking legend that is Mary Berry.

Don’t forget to start your very own recipe book to keep all your favourite bakes in one place. All you have to do is click ‘save this recipe’ and every single one will be stored in your very own online recipe book. It makes baking and finding those classic cake recipes a lot easier!

You could save our moist tea loaf and make it next week when the family are over, or you could save our sweet whoopie pies to make as an edible gift for that special friend. You could save our chocolate layer cake for a Christmas show-stopper or our butterfly buns to make with the kids this weekend.

Take a look through our cake hall of fame to find the perfect cake recipe for you…

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Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

Spicy chicken sausage is the perfect compliment to this creamy pasta dish made with butternut squash, baby spinach, parmesan and a touch of sage. It’s filling and comforting on a chilly winter night.

Since making Spaghetti with Creamy Butternut Leek Sauce^[1] a few weeks back, I am officially hooked. I love how the butternut squash feels like a decadent creamy sauce without the need for heavy cream. And with the addition of parmesan and hot sausage, the end result is savory and delicious.

I am also loving Giada’s new line of organic pastas sold at Target. I’m picky with my pasta and love the taste and texture of this pasta when cooked al dente. I always go for unusual pasta shapes, here I used a shape called casarecce… love!

As part of the Target Inner Circle, I got to meet Giada in person a few weeks ago at Fun and Fit in the City. Isn’t she beautiful!
She was so sweet in person, I also got an autographed cookbook and a goody bag full of her new food products sold at Target. My favorites were of course the organic pastas. I tried a few shapes, but plan on going back to Target to try the whole wheat.

A few more things: This week I teemed up with 11 other bloggers to host a HUGE HOLIDAY giveaway… Two winners, one will win an iMac Computer! A second winner will win a $500 gift card. Hey, you never know! You gotta be in it to win it… click here for a chance to win^[2]!

And most importantly: Starting today I am making a commitment to run at least 1 mile a day until New Years. You in? It’s part of the 2012 Holiday Running Streak from Runner’s World^[3]. The way I see it, why wait till New Years? Let’s start now, with all the baking and indulging that goes on during the Holidays, this is the perfect way to find a balance. I ran a mile this morning, I’ll be running again tomorrow… if you prefer to walk, that’s fine too, I would love it if you joined me. It could be inside, outside, morning, lunch time, evening… whenever you can squeeze it in. Tell me you’re in, it will help keep me motivated!

Pasta with Spicy Sausage, Baby Spinach and Creamy Butternut Sauce
gordon-ramsay-recipe.com
Servings: 5 • Size: 1 1/4 cups • Old Points: 7 pts • Points+: 9
Calories: 362 • Fat: 8 g • Carb: 55 g • Fiber: 5 g • Protein: 20 g • Sugar: 1 g
Sodium: 419 mg (without salt)

Ingredients:

11 oz (4 links) spicy chicken Italian sausage
1 lb butternut squash, peeled and diced
1 tbsp light butter
10 oz casarecce, or pasta of your choice
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage.

Toss in cooked pasta and sausage and mix until well coated.
Serve with additional parmesan cheese on the side if desired.

Makes about 6 cups.

References

^{^} Creamy Butternut Leek Sauce (www.gordon-ramsay-recipe.com)
^{^} click here for a chance to win (www.skinny-bits.com)
^{^} 2012 Holiday Running Streak from Runner’s World (www.runnersworld.com)