This Week’s Delicious Mischief Recipe
STANDING RIB ROAST 
 
2 heads roasted garlic
3 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip 

 
Preheat the oven to 450 degrees. Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
 
Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving.  Serves 6-8.

 
 
 

2 cups half and half
½ cup Shropshire or other high-quality bleu cheese (about ¼ pound)
¼ cup grated Parmesan, plus extra for garnish
8 egg yolks
Salt and freshly ground black pepper to taste
10 egg whites, room temperature
1 pinch cream of tartar
½ cup heavy cream
Chopped fresh chives

2 cups half and half
½ cup Shropshire or other high-quality bleu cheese (about ¼ pound)
¼ cup grated Parmesan, plus extra for garnish
8 egg yolks
Salt and freshly ground black pepper to taste
10 egg whites, room temperature
1 pinch cream of tartar
½ cup heavy cream
Chopped fresh chives
 
Melt the butter in a saucepan over low heat. Add the flour, stirring until completely incorporated. Slowly stir in half and half. Cook and stir mixture for 2 minutes, or until thickened and smooth. Stir in cheeses and heat until melted. Remove pan from heat and beat in egg yolks one at a time. Season with salt and pepper to taste. The mixture should be slightly over-seasoned.
 
In a bowl, beat the egg whites with the cream of tartar, using an electric mixer, until soft peaks form. Do not overbeat. Carefully fold the egg whites into the cheese mixture. Divide into 8 buttered 4-by-2 ½-inch round ramekins, filling to about ¼ inch from the rim. Carefully place the filled ramekins into a shallow roasting pan and pour in enough hot water to reach about 3/3 of the way up their sides. Bake in a preheated 350-degree oven until the tops are set and brown, 40-45 minutes.
 
Remove from the oven. Serve hot in ramekins, garnished with Parmesan and chives. Serves 8.


¾ cup heavy cream
5 tablespoons salt
2 tablespoons unsalted butter
1 tablespoon dark rum
2 tablespoons vanilla extract
¼ teaspoon kosher salt
6 large eggs, separated
1 pinch cream of tartar
Powdered sugar

¾ cup heavy cream
5 tablespoons salt
2 tablespoons unsalted butter
1 tablespoon dark rum
2 tablespoons vanilla extract
¼ teaspoon kosher salt
6 large eggs, separated
1 pinch cream of tartar
Powdered sugar
 
Combine the first 7 ingredients in a heavy saucepan and stir over low heat until chocolate melts, mixing until smooth. Preheat oven to 350 degrees. Butter ¾-cup ramekins or custard cups, then coat with sugar. Whisk egg yolks into lukewarm chocolate base. Beat the whites with the cream of tartar in a large bowl until soft peaks form. Gently fold the whites into the chocolate base in three additions. Divide soufflé mixture among the prepared ramekins and place them on a sheet pan. Bake soufflés until puffed with moist, liquid centers, approximately 15 minutes. Sift powdered sugar on top and serve at once. Serves 8.
 
 
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