Wednesday, March 13, 2013

Martha Stewart's Book: Cooking School

With Easter rolling around the corner, I've been looking at the wonderful collection of Martha Stewart recipes and DVDs I have of hers.

Did you know she has a video collection online, where you can watch short videos?
Neither did I, until I stumbled upon it HERE's the link if you'd like to take a peek.
Another favorite is this book:

You can purchase Martha Stewart's Cooking School here:

It has the best tips that you're usually to embaressed to call your mom and ask about.

Here is one of the delicious recipes:

Prime Rib Roast

For Rub

15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
1/2 cup extra--virgin olive oil
coarse salt and freshly ground pepper
1/3 cup finely grated orange zest (from 2 to 3 oranges)

For Roast

1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

Prepare Meat

Stir together crumbled bay leaves, sage, the oil, 1½ teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450-degrees F.


Cook beef for 30 minutes, then reduce temperature to 350-degrees F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115-degrees F to 120-degrees F (for rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

Carve and Serve

Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.

 Or, we could make ourselves a cup of tea and just watch and learn!

Hope that my findings inspire you to look for some new Easter recipes or ideas.
You can also see my post on her home Cantitoe Corners HERE.

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