Foodie

TASTE OF THE TOWN

ROSEMARY ROASTED POTATOES

INGREDIENTS

2 pounds Red Bliss, Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean 1 tablespoon extra-virgin olive oil 1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary 2 teaspoons kosher salt

DIRECTIONS

Preheat the oven to 425°F. Line a baking sheet with foil or a nonstick baking mat.

Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated with oil.

Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.

PRIME RIB

INGREDIENTS

4 pounds prime rib roast ¼ cup unsalted butter, softened 1 tablespoon freshly ground black pepper 1 teaspoon Herbs de Provence kosher salt

DIRECTIONS

Place rib roast on a plate and bring to room temperature, about 4 hours.

Preheat an oven to 500 degrees F (260 degrees C).

Combine butter, pepper, and Herbs de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.

Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

CRANBERRY CHEESECAKE

INGREDIENTS

1 cup sugar 2 tablespoons cornstarch 1 cup cranberry juice 1-1/2 cups fresh or frozen cranberries

CRUST: 1 cup graham cracker crumbs (about 16 squares) 3 tablespoons sugar 3 tablespoons butter, melted

FILLING: 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 3 tablespoons all-purpose flour 4 large eggs, lightly beaten 1 cup eggnog 1 tablespoon vanilla extract

DIRECTIONS

In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet.

Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.