This menu is luxury on a plate, featuring a show-stopping beef roast with a creamy morel mushroom sauce and chocolate soufflés.
by Nancy Oakes
This menu practically screams special occasion (and feeds a small crowd), starting with the salt-crusted standing rib roast. The crust blankets the roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is tender, perfectly medium-rare beef that’s seasoned all the way through. With a creamy sauce of dried morel mushrooms and Marsala wine, it’s luxury on a plate.
The menu is completed with winter vegetables at their best: A silky puréed cauliflower soup; rainbow chard and fennel sparkling with fresh lemon segments and Parmigiano shavings; and buttery little Yukon Gold potato cakes. Easy recipes, sophisticated results. Want something a little more casual? Try the dressed-down version of this menu.
Download a pdf
of this menu, including all recipes, shopping list, and timeline.
Consider beginning the meal with a sparkling rosé. The estate grown and bottled Catalonian Raventós i Blanc L’Hereu de Nit Reserva Rosé 2006 ($16) has a delicate salmon hue, tiny bubbles, and the flavors of soft, ripe tart fruits. Then move on to another Spanish wine, this time a white with floral tones and deep body to pair with the rich beef and morel sauce, such as the Cellers Unió Roureda Llicorella Blanc 2005 ($36) from the Priorat region.
Photo: Christopher Hirsheimer; food styling: Melissa Hamilton
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