December 7, 2011 - The Reflector - Page B5

®

Baked by Benson’s ®Baked by Benson’s

YUM now available at The Reflector.

YUM now available at The Reflector.

15 oz. ~ $10 2 lb. ~ $2015 oz. ~ $10 2 lb. ~ $20

loaf

sliced

ALL FRUITCAKE PROCEEDS

BENEFIT NORTH COUNTY

FOOD BASKET PROGRAMS.

ALL FRUITCAKE PROCEEDS

BENEFIT NORTH COUNTY

FOOD BASKET PROGRAMS.

20 NW 20TH AVE., BATTLE GROUND • 360-687-5151

2 FREE Personal Training Sessions

expires

12/16/11819 SE 14th Loop, #101, Battle Ground Villageboldtrainingonline.com360.687.2230

Karen King and

Elba Benzler, owners of a new

personal and group training studio in Battle Ground

Village

Circuit Training • Boot Camp Zumba • Yoga

Core Conditioning • Hip Hop Run Club • Much More!

for new members15 EAST M AIN STREET

BATTLE GROUND

687-0418~ Tues thru Sun ~

3pm to 9pm or later

Not valid with other offers.Must bring in this ad. Expires December 30, 2011.

Restaurant & Bar

19% OFFANYTHING!

(EXCLUDING BEVERAGES AND H APPY H OUR I TEMS )

In-House Rules Apply

360-887-4268360-887-4094

On The Table

Holiday Wine SaleSaturday, December 10 ~ Noon - 5pm

Shop local and don’t

miss out on the

special holiday deals

at each winery!

Local chefs share favorite holiday side dishes with us

Standing prime rib roast and Yorkshire pudding

FUN FOOD QUOTES“I cook with wine; sometimes I even add it to the food!’’

~ W.C. Fields

“Strength is the ability to break a chocolate bar into four pieces with your bare hands – and then eat just one of those pieces.”

~ Judith Viorst

“Part of the secret of success in life is to eat what you like andlet the food fight it out inside.” ~ Mark Twain

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~ Jim Davis via Garfield

“Red meat is not bad for you. Now blue-green meat,that’s bad for you!” ~ Tommy Smothers

FH Browne for The Reflector One of the most traditional Christmas dinners involves cook-ing up a massive prime rib roast and serving it with Yorkshire pudding (not really a pudding more like a savory popover). Here is a recipe for this tradi-tional Holiday feast that is certain to delight your family and friends.

Plus, the leftovers make fantastic sandwiches, and your dog will love you after you give him a prime rib bone to chew on. The salt in this recipe not only seals in all the moisture – notice how much drips out onto the grill or into a pan when you roast in the barbecue or oven – it also prevents the meat from charring at this high heat. The

meat will have no extra salty taste, as long as you bush off any salt crystals that stick to it. You’ll need a disposable alu-minum pan just large enough to hold the rib for this recipe. Be careful not to burn yourself on the salt. It will be very hot. You can also cook this directly on the grill if you can maintain 500°F (260°C). You almost can’t mess this one up. As for the Yorkshire pud-ding, it’s actually a good idea to make two batches of these, believe me people will ask, like Oliver Twist in the film, May I have some more, sir!

THE RECIPE FOR Salt-Encrusted Prime Rib not only seals in all the moisture but it also prevents the meat from charring at the high heat. Photo courtesy of FH Browne.

THIS YORKSHIRE PUDDING is really more like a savory popover. Photo courtesy of FH Browne.

Salt-Encrusted Prime Rib(Yield: 6–8 servings) Recipe courtesy of 1001 Best Grilling Rec-ipes (Agate Publishing) by Rick Browne.

Ingredients1 - 6 to 7 pound prime ribWorcestershire sauce for coating2 Tbsps. (30 ml) granulated garlic1 Tbsp. (15 ml) freshly ground black pepperCoarse kosher salt or ice cream salt, to taste

Mrs. Petersen’s Yorkshire Pudding(Yield: 6-8 servings)

Ingredients1 1/2 Cup sifted flour4 lg. eggs2 Cups whole milk1/4 tsp. garlic powder1/2 tsp. savorySalt & freshly ground black pepper to taste

Instructions1. Heat barbecue grill (or oven) to 500˚ F for indirect heating.2. In a medium bowl beat the eggs together. 3. In a large bowl add the eggs to a mound of

Instructions1. Preheat the barbecue to medium high (500˚F).2. Completely rub the outside of the prime rib with Worcestershire sauce, covering it well. Sprinkle with the granulated garlic and black pepper.3. Put a layer of rock salt in the pan about 1-inch (2.5-cm) deep. Lay the prime rib on the salt. Cover the prime rib com-pletely with salt, wetting your hands and packing so the salt sticks to the rib and is

completely covered.4. Place the pan in the barbecue and cook 12 minutes per pound.5. Take the pan out of the barbecue and let the roast rest for 10 minutes.6. Use a hammer to break the salt covering. The beef will be rare to medium-rare. Lift the roast out of the salt, wiping off any crys-tals that stick to the meat. Cover the meat with foil and let it rest for 10 more minutes.7. Carve the roast at the table and serve generous slices on warmed plates.

sifted flour and beat with a wooden spoon until elastic. While stirring the mixture with a whisk, gradually add in the milk until bat-ter is smooth. Add garlic and savory, and season with salt and pepper to taste.4. When your roast (beef, pork, or even chicken and turkey) is done, remove the meat from the barbecue. Take the roast (or fowl) out of pan you’ve cooked it in and let it stand, covered in aluminum foil letting the juices return to the center of the meat.5. Using a silicone heat-resistant brush take the grease from the roast pan and coat the sides and bottom of each cup of a muffin pan (all the way to the top) with the hot grease. 6. Place the muffin pan in the barbeque and

heat the drippings to almost smoking. 7. Remove the pan and quickly pour the batter 1/3rd of the way up the sides of each muffin cup.8. Put the pan in the center of the oven or barbecue (lid closed) for 25-30 minutes until the puddings are crispy brown outside and soft and moist inside. The batter will have raised up the sides of the cups like popovers. 9. Halfway through, about 13 to 14 min-utes, you should carefully turn the pan on it’s side and use a knife or fork to flip each pudding over so that the bottom of each pudding gets crisp like the top.10. Immediately serve each person one or two of the golden puddings.

FH Browne for The Reflector This reporter recently asked a number of local restaurants and chefs to share with us some of their favorite holiday home recipes, dishes that they cook at home for their own families. They generously responded with some delicious ideas for creative side dishes that you can use to supplement your own Holiday meals. Enjoy, and please let us know the results of your efforts. The names of the restaurant and chefs are included in each recipe.

Galeotti’sRestaurant,BattleGround Executive Chef Timothy HenleyHOLIDAY GREEN SALAD WITH PERSIMMONS AND HAZELNUTS (Serves 6-10)¾ Cup fresh tangerine juice1 Tbsp. tangerine zest, chopped

¾ Cup vegetable oil2 Tbsps. walnut, hazelnut, or macadamia nut oil2 Tbsps. balsamic vinegar½ tsp. salt¼ tsp. ground cinnamonFreshly ground black pepper1 head escarole (approx. 11 oz.), torn into 2” pieces, makes approx. 12 Cups, (arugula can be substituted.)1 large bunch watercress, stemmed, about 6 Cups15 oz. mixed baby greens2 Fuyu (or other variety) per-simmons, peeled, halved, and thinly sliced½ Cup hazelnuts, toasted, skin rubbed off1. Boil tangerine juice and tangerine peel in heavy small saucepan over med-high heat until reduced to ¼ Cup, about 5 min. Transfer to medium bowl, whisk in the next 5 ingredients. 2. Season dressing with pepper. 3. Place all greens and half of persimmons in large bowl. Add

dressing and toss to coat. Di-vide salad among plates. Top each with remaining persim-mons, and hazelnuts and serve. Chef’s note: The dressing can be made 1 day ahead. Cover, chill and re-whisk before using.

MillCreekPub,BattleGround Chef Ryan O’ConnerBUTTERNUT SQUASH

SOUP WITH MAPLE CREAM (Yield: 1 ½ gal.) (Time saver tip: Usually on the day before Thanksgiving or Christmas we dice lots of carrots, onions and celery for the mire-poixas it is an essential for almost all Holiday recipes. Save stems from any chopped parsley)Ingredients:6 Tbsps. Olive oil (coating squash for roasting and sweat-ing vegetables)2 each butternut squash (ap-proximately 2 lbs. each)

½ lbs. carrots diced¾ lbs. celery diced¾ lb. yellow onions diced½ to ¾ gal. of chicken or veg stock (we use veg stock)1 ½ to 2 pts. of heavy creamSmall sachet of parsley stems, thyme, bay leaf, black pepper corns and a cinnamon stick1 Cup of maple syrupSalt, black pepper, white pep-per and maple syrup to taste Maple Cream:½ pint heavy cream2 Tbsps. maple syrup1. Wash squash in warm water. Cut in half, scoop out seeds, coat with olive oil season with salt and pepper. Roast at 400˚F until squash is soft and scoop-able, about 45 min. to an hour.2. In a large stock pot sweat carrots, celery and onions in a few tablespoons of oil until on-ions become translucent.

3. Scoop flesh from squash and add to vegetables.4. Add vegetable stock to cover (approximately ¾ to a gallon).5. Add sachet of herbs in a cheesecloth and simmer for 3 hrs.6. Remove cheesecloth and use an immersion blender or blender to smooth the soup, in small batches. 7. Finish with heavy cream (80/20 ratio of soup to cream) and adjust seasoning with salt, white pepper and maple syrup.8. Bring temp up to minimum 165˚F for 15 seconds (I like it hotter 185˚-190˚F).9. During the last 15-20 min. of the soup cooking whip ½ pt. of heavy or whipping cream to soft peak and while whipping fold in 2 tbsps. of maple syrup. 10. Ladle soup into warm bowls and top with a dollop of maple cream.