recipes

Meal Ideas 09 November 2017

A Festive Meal to Remember

(Family Features) Make your perfect holiday story complete by serving one of the best holiday dinners you’ve ever enjoyed. A prime rib roast paired with savory toppings is guaranteed to earn rave reviews from the whole family. Add easy gourmet sides and a holiday dessert to create a memorable meal that may well become a new holiday tradition. Best of all, it’s even easier than you may expect.

Upscale side dishes can make the meal complete. If you’re short on time or want to eliminate some of the fuss, you can take almost all the work out of a holiday dinner by using prepared side dishes from Omaha Steaks. Options like Brussels Sprouts with Bacon and Shallots, Roasted Root Vegetables or Roasted Garlic Mashed Potatoes can lend a special touch to your holiday feast.

No festive feast is complete without dessert, and individual-sized Sticky Toffee Pudding Cakes are a perfect solution. They’re made with real, premium ingredients, so all you need to do is pop them in the microwave straight from the freezer.

Reverse-Seared Roasting

The reverse searing method can lead to a well-browned holiday roast with an evenly cooked interior that’s tender and flavorful.

  1. A day before cooking, dry brine or season roast and leave it uncovered in the refrigerator to develop crust and flavor. This dries the outside of the roast and forms a layer that allows even browning while locking in moisture.
  1. Place roast in the oven at a low temperature to cook evenly from edge to edge. Take it out at an interior temperature of 5-10 degrees below desired finished temperature; it will cook a little more while resting and during searing.
  1. Remove from oven and sear roast in a broiler, grill or hot pan to create the crust.

Find more recipes for a holiday dinner to remember at OmahaSteaks.com.

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Horseradish Cream

Active time: 30 minutes
Total time: 30 minutes

  • 1/2       cup mayonnaise
  • 3          tablespoons prepared horseradish
  • 1          tablespoon white vinegar, plus 1 teaspoon
  • 1          teaspoon kosher salt   
  • 1/8       teaspoon cayenne pepper
  • 1/8       teaspoon black pepper
  • 1/2       cup heavy whipping cream
  1. In medium mixing bowl, whisk together mayonnaise, horseradish, vinegar, salt, cayenne and black pepper. Whip cream to soft peaks using stand mixer. Gently fold into mayonnaise mixture. Chill until ready to serve.

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Reverse-Seared Prime Rib Roast

Active time: 30 minutes
Total time: 4 days

  • 4          pound Omaha Steaks Bone-In Frenched Prime Rib Roast
  • any variety Omaha Steaks Rub
  1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
  2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 3 hours and 15 minutes, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
  3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast up with butcher’s twine to hold it together while cooking.

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Reverse-Seared Chateaubriand

Active time: 30 minutes
Total time: 4 days

  • 2          pound Omaha Steaks Chateaubriand Roast
  • any variety Omaha Steaks Rub
  1. Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
  2. When ready to cook, heat oven to 225° F. Place roast on elevated rack in roasting pan. Roast 2 hours, or to internal temperature of 120-125° F. Let roast rest 30-45 minutes.
  3. Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

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Figgie Onion Jam

Active time: 30 minutes
Total time: 1 hour

  • 2          tablespoons unsalted butter
  • 1          medium red onion, peeled and diced into 1/4-inch pieces
  • 1          cup dried black Mission figs, stems removed
  • 1          cup water, divided
  • 1/2       cup balsamic vinegar, divided
  • 1/2       cup sugar
  • 3/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1/4       teaspoon vanilla extract
  1. In 4-cup sauce pot, melt butter over low heat. Add onions. Cover and cook on low 15 minutes until onions have softened. Add figs, 1/4 cup water, 1/4 cup vinegar, sugar and salt. Cover and cook on low another 15 minutes until figs have softened.
  2. Remove pot from heat and add black pepper and vanilla extract. Pour into blender or use immersion blender to process until smooth. Add remaining water and vinegar to blender for smoother jam or leave as-is for a more chunky texture.

Source: Omaha Steaks

Breakfast & Brunch 24 March 2017

Elevate Your Easter Brunch

(Family Features) If you’ll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.

If you’re daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.

These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:

Made-to-order omelets are always a hit because they guarantee you’re serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.

A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.

Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.

Find more recipes for your Easter brunch at jarlsberg.com.

Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.

  1. Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
  2. Skip time-intensive pancakes and instead serve up a French toast casserole.
  3. Prepare recipes using the highest-quality, freshest ingredients for the best results.
  4. Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
  5. Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.

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Easy Brunch Omelet

Makes: 4 portions


Toppings:

  • mushrooms
  • chorizo, bacon or ham
  • cherry tomatoes
  • spring onions
  • herbs

Omelet:

  • 8 eggs
  • 8 tablespoons water or milk
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons butter
  • 8 slices Jarlsberg Cheese
  • 8 slices ham
  1. Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.
  2. To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.
  3. Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.
  4. Finally, put omelet on plate and add garnish before serving.

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Puff Pastry Swirls

Makes: 4 portions

  • 4 ready-rolled puff pastry sheets
  • 1 cup grated Jarlsberg Cheese
  • 2 sprigs fresh rosemary, chopped
  • pepper
  1. Heat oven to 400° F.
  2. On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.
  3. Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.

Tip: To make swirls rise more, don’t roll out pastry with rolling pin.

 

Cheesy Bacon Quiche

Makes: 4 portions

Crust:

  • 1 cup butter
  • 1 cup flour
  • 2 tablespoons water
  • salt

Filling:

  • 1 cup bacon, cut into 1/2-inch cubes
  • 1 leek
  • 4 eggs
  • 1/2 cup Jarlsberg Cheese, plus additional for topping, grated
  • 3 tablespoons parsley
  • 4 tablespoons cream
  1. Heat oven to 400° F.
  2. In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.
  3. Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.
  4. In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.

Tip: To save time, use premade pie crust and bake according to package directions.

Source: Jarlsberg Cheese

Soups 10 August 2015

Hearty Potato and Cheddar Soup With Bacon

Ingredients
  • 4 ounces bacon, coarsely chopped
  • 2 tablespoons butter
  • 2 small leeks, trimmed and chopped
  • 1 large onion, diced (about 1 cup)
  • 1 large carrot, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups Wolfgang Puck Organic Free Range Chicken Broth
  • 3 large Russet potatoes, cut into cubes (about 4 cups)
  • 1/2 cup heavy cream
  • 2 cups grated sharp cheddar cheese (about 8 ounces)
  • Freshly ground black pepper
  • Chopped fresh chives
Preparation
  1. Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
  2. Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
  3. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
  4. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
Preparation Time

35 minutes

Cook Time

40 minutes

Serves

Makes 6 servings

Source Wolfgang Puck Soup, Stock, Broth

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