Plums, Prunes and the Pioneers.

Being a pioneer in the 1800s, the work was long and hard; what better way to fuel up than by eating dried fruit?  Prunes, now don’t go making that pruney face yourself; are simply plums that have been dehydrated.  According to The Old West Baking Book by Lon Walters, “records from old supply houses indicated prunes were used throughout the area.  Pound for pound they were high in nutrients, low in cost and kept well.” (page 140)

In Utah, there are two major types of plum trees, the first is Potawatomi plums.  The trees were planted and grown along natural waterways, canals and ditch banks by Utah Mormon pioneer settlers.  Prunus americana, commonly called the American plum, wild plum, or Marshall's large yellow sweet plum, is known by most Utahns as the Potawatomi plum.  It can be seen planted in the historic orchard groves of Fruita, Utah, within Capitol Reef National Park.

Secondly, and commonly seen in San Juan County yards and gardens is the Purple Pershore.   There are three distinct varieties of Pershore Plum (Prunus domestica): the Pershore Yellow Egg, Purple Pershore and Pershore Emblem.  The Yellow Egg variety whose seedling was discovered in the ancient Tiddesley wood, Worcestershire, England was developed and named in 1871. The Purple variety is a cross between the Yellow Plum and a similar seedling.  It was originally called Martin’s seedling around 1890, but became more widely known as the Purple Pershore. The Pershore plums have many culinary uses such as jams, chutneys, added to cheeses and sausages, used to make puddings as well as the drink Plum Jerkum.

Within the pages of Utah State Fare – A Centennial Recipe Collection by Paula Julander and Joanne Milner, there is a recipe for Plymouth Prune Cake (page 125).  I found the first step of the preparation rather interesting.  “Chop prunes and place in a small saucepan with 1 cup water.  Bring to a boil…” basically this is reconstituting the prunes into plums; or re-adding the water back into the fruit.  Which got me to thinking about several cans of plums that I had been given.  Oh, I am getting very used to folks leaving anonymous bags or boxes of food items at my door with a simple note of, “Here, see what you can do with this.”  I chuckle as I consider this a challenge of sorts.  Anyway, back to the plums; if the recipe calls for reconstituting the prunes, why not just use plums from the getgo? 

I made a couple of other changes such as using three 8” x 3.75” loaf pans instead of one 9” x 13” pan, and added an extra ½ cup of flour to adjust for high altitude baking.  To gussy up the cake when serving, I put a dollop of whipped cream on the side with a sprinkle of walnuts; it did the trick!  The overall texture of the batter is similar to gingerbread, thick and firm, until the plums and juice were added, then it loosened to a pouring consistency.  The smell of cinnamon and cloves permeated the home; the taste is similar to spice cake, but slightly milder.  This is one of those cakes that makes a cold winter day a bit more comfortable, from the inside out.

So remember, love a prune, it’s just a plum that’s been out in the sun a bit too long.

Plymouth Prune Cake

Utah State Fare – A Centennial Recipe Collection, page 125

Ingredients:

 

1 cup prunes (or 1 (15 oz.) can plums

1 cup water

1 cup butter

2 cups sugar

3 eggs, beaten

3 cups flour (plus ½ cup for higher altitudes)

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. cloves

1 cup milk

Preparation:

Chop prunes and place in a small saucepan with 1 cup water.  Bring to a boil; reduce heat and simmer for 20 minutes.  Remove from heat.  Strain, reserving ½ cup of juice and set aside.  (Note: if using the canned plums, you can skip the cooking part and use the juice from the can too.)

In a large mixing bowl, cream butter, sugar and eggs.  Mix well.  Stir or sift together flour, baking soda, cinnamon and cloves.  Add to creamed mixture alternately with milk (1/3 dry plus 1/3 milk).  Add chopped prunes and ½ cup reserved prune juice.  Pour into a greased and floured 9 x 13-inch baking pan.  Bake at 350F degrees for 30 to 35 minutes (my cakes took 50 minutes since the loaf pans were denser in batter).

Mary Cokenour

Moving to That Salsa Beat.

The very first time I ever went to a Mexican restaurant, the waiter asked, “Would you like to try our salsa?” to which I replied, “No thank you, I’m not very good at dancing.”  Fortunately the person I was dining with said yes to the request which changed the waiter’s confused expression into a smile.  Until then, the only salsa I had heard about or seen was on the dance floor, mainly at college when the Hispanic clubs put on dances.

The dance of Salsa originated around the mid-1800s, a combination of Cuban, Latin American and Caribbean dances.  It became very popular in the Latino communities of New York in the 1940s where the style of dance was hot, sultry and spicy.  Depending on which community visited, there were different dance moves and music explaining the use of the name.  Salsa, or Latin American sauce, is a mixture of different ingredients dependent upon which country visited.

When hearing the term salsa, one would immediately think of what is typically served in a Mexican restaurant; a mixture of diced tomatoes, onions, jalapeno peppers, cilantro and garlic.  Did you know though, that India has its own version of a salsa which is called Chutney?  A combination of fruits and/or vegetables, vinegar, spices and sugar pureed into a jam, or diced into relish form.  Whenever I go explore a large supermarket, farmers market, or even an event where food products are displayed for sale, finding new salsa or chutney to try is a must!  It’s not just the idea of finding something different to have as a snack, but the potentials in cooking up fantastic new recipes.

Of course, concocting your own types of salsa is always a fun experiment.  For example, a recipe I call “Confetti Salsa” as the diced vegetables I use are so colorful.  I actually came up with this recipe out of indignation; I was insulted by a can of “Mexicali Corn”.  I'm getting ready to make a noodle side dish to go with my seared chicken and wanted to add corn to it.  In my pantry I find a can of Mexicali corn, it has corn and diced bell peppers in it, so that would work fine.  The corn is a nice yellow color and firm; the peppers, however, have much to be desired as in "Where the heck are the diced bell peppers!?!"  They're more like flakes than actual pieces of the vegetables; there are also listed sugar and salt on the can and I'm wondering why do I need sugar in a vegetable dish?  Think about the cost too; an 11 ounce can of Mexicali corn is approximately 25 to 50 cents more in cost than a 14.5 ounce can of whole kernel corn.  Believe me, flakes of bell pepper do not justify a smaller quantity costing more; and if I want sugar and salt in my vegetables, I'll add them myself, thank you very much!

The “Confetti Salsa” I came up with looked more appetizing and the mixture of ingredients was so flavorful.  To change it up a bit, consider roasting corn on the grill, or adding black beans, for a more savory sensation.  Oh, the noodle dish?  I did away with that idea and simply served the chicken with the salsa; much tastier indeed!

Confetti Salsa

Ingredients:

3 medium sized tomatoes, ripe and firm

1 ¼ cups whole kernel corn

1 small red onion, diced

1 large jalapeno pepper, seeded and diced

¼ cup each diced red, green and orange bell peppers

2 tsp. minced garlic

1 tsp. fine sea salt

¼ cup lime juice

¼ cup chopped, fresh cilantro

Preparation:

Cut tomatoes in half and scoop out fleshy pulp and seeds; cut into strips and dice. Steam the corn over boiling water until just tender; place in refrigerator to cool. Into a medium mixing bowl, add all ingredients and gently mix. Refrigerate for one hour before serving.

Makes 4 cups of salsa.

Mary Cokenour

Thatzza Pizza and More!

Thatzza Pizza

201 South Main Street

Monticello, UT, 84535

Phone: (435) 587-9111

Facebook Page: https://www.facebook.com/Thatzza-Pizza-Monticello-106413056146613/

Six years!  Thatzza Pizza has been open for six years in Monticello, Utah; where has the time gone?  Chatting with Linda Wigginton, owner, operator and head cook, she enthusiastically loves what she does; providing good food to her local and visiting customers.  In an area where it’s common for small businesses to come and go, Thatzza Pizza is a cornerstone of the town due to an important reason, listening to the customers.  Linda has taken to heart the likes, dislikes, praises and complaints; it’s the only way to know what is the best, how to improve, and, most important, make people happy so they will come back again.

Now, and I’ve said this before, being from New York, Brooklyn born and raised, I admit to being a pizza snob.  When I first tried the menu items at Thatzza Pizza, I judged by my New York palette and found it seriously lacking.  It’s been six years since that first try and here we were, hubby and myself, giving it another go around; so happy we did!  By the way, I don’t judge eateries by just the food; atmosphere, attitudes and behavior of the owners and staff make a huge difference as well.  Thatzza Pizza is a small shop, so it’s take out or delivery, but when you enter you are warmly greeted, questions are knowledgeably answered, and you will get exactly what you were craving.

The Pizza comes in four sizes, dough is house made and Linda admits she puts a special ingredient into the dough mixture to make it taste extra yummy.  I didn’t ask, she didn’t tell and I’m alright with that as the crust was perfectly browned on the bottom and around the edges.  The thickness is between thin and pan styles, but inside it’s similar to focaccia bread, light, airy and not doughy.  The sauce is also house made, nicely seasoned; toppings are very generous and it just made for a delicious pizza experience.

Now when it comes to Chicken Wings, I’m a deep fried fan, but I did give them a try even though they are baked in the oven; Honey BBQ and Garlic Parmesan were our choices. The sauces are not house made, but I recognize the brand Linda uses because I use it myself at home, and it is one of the best on the market.  The wings are sold by the pound, so the number you receive may differ as they are a good sized wing.  The wings were meaty, sauces infused the meat instead of just sitting on top of the skin; finger licking good!

Calzones are a big favorite with hubby and myself, so we had to try out what Thatzza Pizza offered.  The same dough is used as for the pizza, but the crust is dusted with grated Parmesan cheese.  As a piece of calzone is brought to the mouth, the scent of the cheese invades the nostrils and you know you’re about to enter food heaven.  The calzone is stuffed to the brim with ingredients; sauce, melted cheese, delicious meat; as I said, food heaven.  Linda had me fooled with the meatballs, I thought they were homemade fresh and I’ve made many a meatball in my lifetime!  “No”, she stated, “They are purchased premade.” and I told her she better stick to whatever brand she’s using as they are so close to homemade, I couldn’t tell the difference!

Now for some really great news, both the pizza and calzone passed the “cold pizza” test.  After sitting overnight in the fridge, the flavors from the house made sauce, cheeses, veggies and meat melded together.  No reheating was needed to enjoy a slice, just grab, go and eat!  Oh, the wings, those were gone in one sitting, so no leftovers to try out the next day.

Folks, if you’re in the mood for some really good food, then I recommend giving Thatzza Pizza a tryout.  Hours are Monday thru Saturday, 3pm to 9pm, located on the corner of Main Street and 200 South, just across the street from the post office parking lot.  Mangia!

Mary Cokenour

Cold Enough for Soup, but Not Snow.

For San Juan and Grand Counties, snowpack on the Abajo and La Sal Mountains is extremely important during the winter months.  There is much concern that the 2017-2018 season is seeing abnormally dry conditions; drought is a high probability at this point in time.  At the same time, the temperatures are not being helpful, being just above or below the optimum point of producing snowfall.

At the same time, illnesses such as pneumonia and influenza are rearing their angry heads. Roy almost lost his own mother recently when she was hit by a double whammy, both illnesses at the same time!  Thankfully she was taken to the hospital in time and is making a full recovery, but it was touch and go for over a week. 

Ending and beginning the years with news items that are detrimental to our communities is not pleasant, but this is where strength of spirit comes in.  It’s a pulling together of all residents to take care of, not just immediate family, but friends, neighbors and, yes, even strangers just moving into the area.  It’s a testament to the pioneer character; stand strong together in the face of adversity.  So, to create a self-fulfilling prophecy, focus on the positive and watch the miracles appear!

…and on that note, let’s talk soup and the comfort it can bring.  Oh come now, I don’t know of anyone who, no matter how down he/she may feel, doesn’t get a soothing smile on the face after diving (not literally please) into a bowl of soup.  Every family has their own special recipe, a soup they swear by as the perfect fix for “whatever ails you”.  That soup for the Cokenour clan is Potato Leek, a creamy concoction of leeks and potatoes pureed into luscious goodness.  While we enjoy the version that has butter and cream added for a rich, silky texture; it can be made without these two decadent ingredients.  Great news for those who do not do well with dairy products, but still want that creamy comfort.

While leeks are primarily used in soups, this relative to the onion, and asparagus, is more versatile than one might think. Due to its mild onion flavor, a leek can be substituted for a regular onion; cutting it will not irritate the eyes either.  Leeks have a small bulb end; and the tastiest part is the white part which grows deep in the ground, and away from the sun's rays. The green upper part is very fibrous, and used for making stock; or thrown into the compost pile. Growing in the ground has the disadvantage of having dirt caked in between the many layers of the leek, so it needs to be thoroughly washed before use. The best way to do this is to cut the white part either into circular sections, or cutting it up into pieces, placing it all in a colander and washing under cool water.  The pieces can then be used in soups, quiches, casseroles, side dishes; anything an onion can be used for, but without the tears!  Sautéed in butter or olive oil, they turn translucent and release a pleasant onion scent that is easy on the nose, and most especially, the eyes.

Potato Leek Soup

Ingredients:

 

2 Tbsp. butter

4 leeks, white part only,

1 lb. potatoes (Yukon Gold or Russet), peeled and cubed

1 qt. chicken or vegetable stock

1 cup cold water

½ tsp. ground black pepper

2 cups heavy cream

Optional: favorite herb for garnish

Preparation:

Cut leeks into ½ inch pieces, put into a colander, wash thoroughly with cold water to remove grit.  In a large stock/soup pot, melt butter over medium heat.  Sauté leeks until tender, approx. 10-15 minutes.  Add potatoes, stock, water, black pepper; bring to boil.  Reduce heat to low.

Cover pot and let soup simmer for 20-30 minutes, or until potatoes are tender.  If using a hand-held blender, puree the soup in the pot until smooth.  Otherwise, transfer the mixture, in batches, to a standard blender; puree until smooth.  Return soup to the pot.

On low heat, stir the cream into the soup mixture.  Let the soup come up to a hot temperature, but do NOT bring to a boil.  Ladle into bowls and garnish with favorite herb (thyme, parsley, chives, etc.) if desired.

Makes 6 servings.

As promised, here is a recipe for Potato Leek Soup, but dairy free.  I got this Weight Watchers recipe from my niece, Donna, who is a RN and resides on Long Island in New York State.  After printing out a copy of the Weight Watchers recipe, I compared it to my Potato Leek Soup recipe; pretty similar in nature. I cooked up a pot of this recipe, but added crushed, dried thyme instead of using the chives as they suggested. Wow, was pretty amazed at how good it came out; not as creamy, but it was still thick and rich tasting; the thyme added a pleasant savory flavor. Serving it to my hubby, he too was amazed at how good this non-dairy version was; he equated the texture to cream of wheat, but still enjoyed it...two bowls worth in one sitting.  Donna suggested that I mix in a little low fat or fat free sour cream if we missed the dairy; tried it and didn't care for it at all.

Weight Watchers Potato Leek Soup

Ingredients:

64 oz. canned chicken broth, reduced-sodium

8 medium uncooked potatoes, peeled 

3 medium uncooked leeks, cleaned 

1/8 tsp black pepper, freshly ground

2 Tbsp. chives, minced (optional)

Preparation:

To clean the leeks, slice them lengthwise and then cut into one inch pieces. Put the pieces into a large colander, rinse with cold water until you can no longer see any dirt; separate the pieces as you rinse them.  Let them stand a few minutes to allow excess water to drain out.

Peel the potatoes and cut them one inch in size; they will cook together more uniformly with the leeks.  Yukon Gold potatoes are yellow in coloring and have a buttery taste; perfect for a soup that usually has butter in it, but is now being cooked without it.

Combine the broth, potatoes, leeks, pepper and herb, if using any, in a large stock pot or Dutch oven; bring to a boil on high heat.  Reduce heat to low, cover and simmer until the vegetables are very soft, about 30 to 40 minutes. Uncover and let cool slightly.

Puree at least 2 cups or up to all of the potatoes and leeks (depending on the texture you want), with 1–2 cups of the broth in a food processor, blender or with an immersion blender; pour the mixture back into the remaining soup, stir, and reheat. Serve hot, or cover and refrigerate to serve cold; hot or cold, garnish with the minced chives, if using.

Yields 1 and 1/2 cups per serving.

This soup can be completely or partially pureed and served hot or cold. It can be refrigerated for up to three days, but not frozen.

Try out both recipes and see which you enjoy the best, but most of all, have a positive and happy new year!

Mary Cokenour

Finding Your Connection in 2018.

“Mary, you are one of the most honest people I’ve ever met, and I admire that about you; but honest to a fault.  Living in San Juan County, especially Monticello, that part of your personality will earn you hardships, many you do not deserve.  However, I don’t want you to change, you are not the one that needs to change; the others need to change, start listening and doing.” This was said to me by a man who only lived in Monticello a short time, but was happy as a pig in a mud hole to move away to a more populated area of Utah.

With that I looked back at my life, not just in 2017, but in general and realized that I have changed many times, mainly to make others happy.  From an early age, I relished the thought of visiting museums, discovering the scientific worlds of archaeology, anthropology and paleontology.  In college, I took several of these courses and was at the New York Museum of Natural History (yes, the one from the Ben Stiller movies) so much, all the guards knew me by name.  However, I ended up putting these loves on the shelf, listening to advisors that said there was no money in these careers, no real future for a woman.  I dragged myself through jobs I hated, stayed in an abusive marriage as others kept telling me, “You’ll never do better.”  I figured, if everyone I knew was telling me this, then it must be true, right?

It wasn’t until I was in my 40s that I developed friendships with people who supported me mentally and emotionally.  I divorced the s.o.b., met my current husband, Roy, and even he too kept telling me, “Be who and what you want to be; don’t do things to make me, or anyone else happy.”  With our move to Utah, our adventuring around the 4 Corners region of the four states, I was able to enjoy those lost loves from my younger years.  That crazy woman jumping up and down on slickrock, off State Highway 95, near White Canyon?  Yeah, that was me as I just found dinosaur prints, put my foot next to one and imagined what creature, from millions of years ago, I was communing with.

In essence, what I am trying to communicate to everyone is, have hopes and dreams, hold onto them tightly, and get them done!  Don’t listen to naysayers and simply do as they say, put them on the spot and ask them “Why?  Why don’t you want me to pursue what will make me happy?  Why does it have to be only your way when I know you’ve never tried to do it yourself?”

Need a little inspiration?  Watch the original Muppet Movie (1979), about a little frog that had big dreams and pursued them no matter what.  Listen to the words he sings in “Rainbow Connection” and realize,

“Why are there so many songs about rainbows and what's on the other side?

Rainbows are visions, but only illusions, and rainbows have nothing to hide.

So we've been told and some choose to believe it.

I know they're wrong wait and see.

Someday we'll find it, the rainbow connection.

The lovers, the dreamers and me.”

Oh, I know I usually have a recipe for you, but I remember when a rainbow went over a particular ridge.  I want to climb that ridge and see “what’s on the other side?”  However, if you really need a recipe, go into the San Juan Record archives and reread my article on “Frog Eye Salad”, sort of fits the theme, doesn’t it?  Otherwise, you can find the link for the recipe right here on this food blog: http://www.comfortcookadventures.com/2016/02/dessert-salad-saga-part-two.html  In 2018, find your rainbow connection and from the Cokenour family, Happy New Year!

Mary Cokenour

My Birthday Lunch at Bangkok House Too.

Bangkok House Too

59 South Main Street, Suite 8 (Eddie McStiff's Plaza)
Moab, Utah, 84532

Telephone: (435) 355-0168

Website: http://www.bangkokhousetoo.com/

Hours:  Monday – Saturday 11:30 AM – 10:00 PM, Sunday 5 PM – 10 PM

December 26, 2017 was my 59th birthday, according to my birth certificate that is; but I still feel young at 21.  That is, except, for my joints which are developing osteoarthritis, but thankfully there is Advil and Aspercreme with Lidocaine to help keep the annoying pain away.  I decided I would love to have Thai for my birthday meal, but there are 3 Thai restaurants in Moab that I love and I thought it would be a difficult choice.  Not really as one was closed on Tuesday, 168 Ramen has closed permanently (also owned by Bangkok House Too and some of the recipes will appear on their menu now), so my choice was then easy...Bangkok House Too. 

I messenged the owner, Venus Varunum, to let her know we were coming down to Moab, and she assured me that one of my very favorites would be on hand for my eating pleasure...BBQ Pork Buns.  These are the steamed version of Roast Pork Buns (pastry is baked) which I used to buy, 3 dozen at a time, from Chinese bakeries in New York City and Philadelphia.  They are delectable, 3 come with each order and I begrudgingly let my hubby, Roy, have one; oh yes, I ate the other two and savored every bite.  Oh, we also ordered the Thai dumplings which are, if you've ever gone to a Chinese Dim Sum restaurant, known as Shumai; ate those before I even thought of photographing them and they were purely delish!



Next on the craving list was sushi rolls and we each picked our favorites; Porcupine Rim for me and Superbowl for hubby; we only ate a half of each and took the rest home to have as dinner.

We each ordered a lunch special too, knowing we would only eat a small portion, and take the leftovers home to enjoy as an evening meal; along with the sushi rolls of course.  I chose chicken teriyaki which has a thick and rich delectable sauce over grilled chicken.  Hubby chose Red Curry which is spicy, but you can have the spice anyway you want from mild to Thai Hot.  Lunch specials come with a crispy spring roll, white rice and choice of miso soup or side salad.

We both highly recommend the Thai Iced Coffee and Hot Jasmine Tea to enjoy along with the meals; refreshingly good.

The staff at Bangkok House Too are wonderful, from the servers to sushi master, kitchen staff to manager (Hi Sandy!!!); of course the owner, Venus, is a most lovely woman.  They all make you feel so welcomed, and you're not just a customer, you are a good friend who happened to stop by for a meal.  Thank you all for a most wonderful birthday lunch, and it ended up being one for dinner later on too!

Mary Cokenour

Foods of the December Holidays.

December is a month of many holidays, to name everyone would take about a full newspaper page, so here is a few most Americans may have heard of, or even practice.

Saint Nicholas Day (Christian)

Fiesta of Our Lady of Guadalupe (Mexican)

St. Lucia Day (Swedish)

Hanukkah (Jewish)

Christmas Day (Christian)

Three Kings Day/Epiphany (Christian)

Boxing Day (Australian, Canadian, English, Irish)

Kwanzaa (African American)

Omisoka (Japanese)

Yule (Pagan)

Saturnalia (Pagan)

By the way, the Twelve Days of Christmas are December 25^th to January 5^th, aka Twelvetide, a festive Christian season celebrating the Nativity of Jesus Christ; and the dates change dependent on which sect of Christianity you practice.  December 26^th is known as Saint Stephens Day, or Boxing Day; all I know is that it is my birthday, and yes, I do expect presents…that’s a little hint right there.

For Hanukkah, potato latkes and doughnuts (sufganiyot) are requirements, while brisket is the traditional meat served.  Traditional Yule foods include festive meats, winter vegetables, and colorful preserved fruits.  Cookies and caraway cakes soaked in cider, fruits, nuts, pork dishes, turkey, eggnog, ginger tea, spiced cider, wassail, or lamb's wool (ale, sugar, nutmeg, roasted apples), apples, mulled wine, beans, and oranges.  Omisoka is the Japanese New Year’s Eve (celebrated December 31^st); Toshikoshi soba is Japanese traditional noodle bowl dish eaten. This custom lets go of hardship of the year because soba noodles are easily cut while eating.

Depending on where you live in this massive world of ours, traditional Christmas main dishes are culturally inspired.  Roast goose or roast beef in Britain, whole roasted pig in the Philippines, Feast of the 7 Fishes in Italy, tamales in Costa Rica; and immigrants have brought these traditions to this United States as well.  Growing up, my family had roast turkey with all the trimmings, it was Thanksgiving all over again!  Later on, celebrating with other families, I experienced glazed ham with raisin sauce; Peking duck thinly sliced and layered onto Mandarin pancakes smeared with hoisin sauce; Sauerbraten (translated “sour roast meat”) and German potato salad.  Oh yes, my culinary palette has had an amazing educational experience when it comes to food.

Personally, my food philosophy, and Roy has embraced this too, is to try anything and everything once.  May not like something, might even find it to be totally disgusting, but at least can honestly say, “Yes, tried it, and no, do not like it.”  Or who knows, may simply love it to the point of craving it.  This is the point of this entire story, do not give up traditions, but do not give up on learning.  Also strive to try something new; this is, to me, the meaning of life, of existence, to learn something new each and every day.

So, from the Cokenour household, Happy Holidays to All, be it Merry Christmas, Happy Hanukkah, Joyous Yule, or whichever belief you hold dear.  Oh, and here’s my recipe for Prime Rib, in case you’ve never experienced it…enjoy!

Normally a prime rib roast comes with the bones attached.  You can do several things with the bones once removed; use them as a rack for the roast to rest on while roasting; cook them separately to eat later on; use them to make beef stock.  Or you can ask your butcher to remove them for you and not deal with them at all; to me, that's a complete waste.  Prime rib usually comes with a thick fat cap also; I removed a good portion of it so I could get the seasoning rub onto the meat itself, but left enough fat so the meat could self-baste while roasting.

Prime Rib

Ingredients:

1 (14.5 oz.) can beef broth

1/2 can of water

4 large shallots, peeled and split into sections

2 tsp. dried rosemary

3 tsp. dried thyme

1 tsp garlic powder

1 tsp. onion powder

1/2 tsp. ground black pepper

1 tsp. coarse sea salt

2 Tbsp. olive oil

8 lb. prime rib; bones removed

Preparation:

Preheat oven to 400F.  Line a roasting pan with aluminum foil; pour the beef broth and water in.  Place the shallot sections in the pan so that the prime rib will be located over them.  Spray the rack with nonstick spray and place into the pan; be careful not to tear the foil.

Mix together the rosemary, thyme, garlic and onion powders, black pepper and salt.  Brush olive oil over top of the prime rib; spread seasoning rub onto it.

Place the roast onto the center of the rack; make sure it is over the shallots.  Roast the beef for 45 minutes at the 400F temperature; turn the temperature down to 300F and roast to desired doneness.  A meat thermometer is going to be your best friend with this process as it will tell you the internal temperature and, therefore, how you like your meat cooked.  125F is rare, 135F is medium-rare, 145F is medium and 155F is well; anything over that, in my opinion of course, is shoe leather.  In the words of Doctor Who, it's a "wibbley wobbley, timey wimey" process.

Once you have the roast at the desired doneness, pull the entire pan out of the oven, remove the roast to a platter, cover with aluminum foil, and let it all rest for 30 minutes.  This lets the juices from the roast redistribute back throughout itself; then place the roast on a cutting board and cut one inch slices.

You're probably wondering about the beef broth, water and shallots?  This is what you'll use to make either an au jus or a gravy; first remove the shallots with a slotted spoon.  Then pour all the remaining liquids and solids into a freezer safe plastic bowl; put the bowl into the freezer for 45 minutes; the fat will rise to the surface, solidify and you can just remove it easily with a spoon.  Pour the fat free liquid through a strainer to remove any bits of missed solid fat or herbs.  That will give you a lovely clear, herbal flavored au jus; or you can put the liquid into a saucepan, add a tablespoon of corn starch, bring it to a boil and make a gravy.  The shallots?  I chopped them up finely and added them to the au jus, but they could just as well be served on the side of a prime rib slice.

Now what did I do with those rib bones?  Glad you asked.  I seasoned them up a bit differently by using my all-purpose seasoning rub.  After the prime rib was done, I popped them into the 300F oven, sitting on an aluminum foil covered rack in a pan; I let them roast for 3 hours.  They made a good snack for my hubby later on.

Mary Cokenour