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<title>Portokalopita (Πορτοκαλόπιτα)</title>
<link>https://www.kalofagas.ca/2020/09/19/portokalopita-%cf%80%ce%bf%cf%81%cf%84%ce%bf%ce%ba%ce%b1%ce%bb%cf%8c%cf%80%ce%b9%cf%84%ce%b1/</link>
<comments>https://www.kalofagas.ca/2020/09/19/portokalopita-%cf%80%ce%bf%cf%81%cf%84%ce%bf%ce%ba%ce%b1%ce%bb%cf%8c%cf%80%ce%b9%cf%84%ce%b1/#comments</comments>
<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
<pubDate>Sat, 19 Sep 2020 11:53:53 +0000</pubDate>
<category><![CDATA[Baking]]></category>
<category><![CDATA[Dairy]]></category>
<category><![CDATA[Dessert]]></category>
<category><![CDATA[English]]></category>
<category><![CDATA[Featured]]></category>
<category><![CDATA[Greek]]></category>
<category><![CDATA[Oranges]]></category>
<category><![CDATA[Phyllo]]></category>
<category><![CDATA[Recipes]]></category>
<category><![CDATA[Sugar]]></category>
<category><![CDATA[Syrup]]></category>
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<description><![CDATA[<p>Portokalopita is an Greek compound word translated into “orange pie”. The first time I ever saw this dish was about a decade ago at my friend Maria’s blog, “Kali Orexi”. I had never before heard of this dessert, I have never ever eaten a Portokalopita. It’s been over a decade since my original post and […]</p>
The post <a href="https://www.kalofagas.ca/2020/09/19/portokalopita-%cf%80%ce%bf%cf%81%cf%84%ce%bf%ce%ba%ce%b1%ce%bb%cf%8c%cf%80%ce%b9%cf%84%ce%b1/">Portokalopita (Πορτοκαλόπιτα)</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
<content:encoded><![CDATA[<p><img data-recalc-dims="1" fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-30687" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112742-01.jpeg?resize=800%2C891&ssl=1" alt="" width="800" height="891" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112742-01.jpeg?w=2268&ssl=1 2268w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112742-01.jpeg?resize=768%2C856&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112742-01.jpeg?resize=1379%2C1536&ssl=1 1379w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112742-01.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" />Portokalopita is an Greek compound word translated into “orange pie”. The first time I ever saw this dish was about a decade ago at my friend Maria’s blog, <a href="http://kalisasorexi.blogspot.com/" target="_blank" rel="noopener noreferrer">“Kali Orexi”.</a> I had never before heard of this dessert, I have never ever eaten a Portokalopita.</p>
<p>It’s been over a decade since my original post and since then, Portokalopita has gone viral, practically every Greek food blogger has shared their version, Greek TV chefs offer their own version, others copying other versions, other’s borrowing a little from this recipe, a little from that recipe. Practically every patisserie in Greece has a Portokalopita on offer.</p>
<p>From the baker’s perspective, it’s a great way to use up leftover or dried out phyllo (after all the base of this pie is shredded phyllo). If you ask Greek bakers, no one is really sure where Portokalopita came from but it’s here and it’s staying!</p>
<p>Lovers of the <a href="https://kalofagas.ca/2008/04/29/galaktoboureko-%CE%B3%CE%B1%CE%BB%CE%B1%CE%BA%CF%84%CE%BF%CE%BC%CF%80%CE%BF%CF%8D%CF%81%CE%B5%CE%BA%CE%BF/" target="_self" rel="noopener noreferrer">Greek dessert Galaktoboureko </a>will love a Portokalopita. Those looking for another phyllo recipe will like this, especially if you’re a little timid with phyllo, Portokalopita is the dessert for you to try. The ingredients are basic, skills needed are little and the end result will WOW yourself, family or dinner guests.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/02/IMG_4477.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-3222" title="IMG_4477" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2010/02/IMG_4477.jpg?resize=480%2C360&ssl=1" alt="" width="480" height="360" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/IMG_4477.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/IMG_4477.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></a></p>
<p>The base of the pie is torn phyllo. You’re a frustrated baker? This dessert is for you. Fear of phyllo? Not anymore!</p>
<p>The next next step is the custard base: vegetable oil, Greek yogurt, orange zest, some orange marmalade, vanilla extract, sugar, eggs and….those torn phyllo sheets! What else? Nothing but the syrup! Pour the mixture and bake. .this Portokalopita celebrates Greece’s oranges.</p>
<p>Like all the other Greek desserts that involve syrup and phyllo – one element has to be hot and the other cold. Having said that, you can make the syrup before anything else and allow it to cool. The other option is to make the Portokalopita and then make the syrup. The pie will have been baked and it should be cooled by the time your syrup is ready. Hot syrup over cold pie. Understood?</p>
<p>The only thing I have left to do is describe how this tasted and it’s texture. The Portokalopita is firm yet moist and soft enough to only use a fork or a spoon…no knife required.</p>
<p>Cut a piece with your fork and slide it in your mouth. The first thing you’ll taste and feel is the sweet, slightly caramelized phyllo with the hint of cinnamon. Then there’s the creamy filling, with random pieces of phyllo switching-up the texture. Finally, the syrup and slight crunch of the top.</p>
<p><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-30686" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112700_01-01.jpeg?resize=800%2C777&ssl=1" alt="" width="800" height="777" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112700_01-01.jpeg?w=3024&ssl=1 3024w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112700_01-01.jpeg?resize=768%2C746&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112700_01-01.jpeg?resize=1536%2C1492&ssl=1 1536w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112700_01-01.jpeg?w=1600&ssl=1 1600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2010/02/20200918_112700_01-01.jpeg?w=2400&ssl=1 2400w" sizes="(max-width: 800px) 100vw, 800px" /></p>
<p><strong>Portokalopita<br />
</strong></p>
<p><em>1/2 stick of melted unsalted butter</em></p>
<p><em>1 oven safe baking vessel (8 X 12X 2)<br />
</em></p>
<p><strong><em>Syrup</em></strong></p>
<p><em>zest and juice of 1 orange</em></p>
<p><em>3 cups of sugar</em></p>
<p><em>3 cups of water</em></p>
<p>1 small cinnamon stick</p>
<p><strong><em>For the Base</em></strong></p>
<p><em>1 450gr. pkge. of phyllo (thawed overnight in the fridge)</em></p>
<p><em>5 large eggs</em></p>
<p><em>1 cup sugar</em></p>
<p><em>zest of one orange</em></p>
<p><em>1 cup orange juice</em></p>
<p><em>2 tsp. vanilla extract</em></p>
<p><em>1 tsp. ground cinnamon</em></p>
<p><em>1/4 cup orange marmalade</em></p>
<p><em>pinch of salt</em></p>
<p><em>4 tsp. of baking powder</em></p>
<p><em>1 1/4 cup of vegetable oil</em></p>
<p><em>1 cup of Greek yogurt</em></p>
<p><em>Pre-heated 350F</em></p>
<ol>
<li>Take your phyllo out of the fridge and separate the sheets and place in a large bowl – open, uncovered 15-20 minutes to help them dry out.</li>
<li>For the syrup, add your sugar, water, orange juice, zest and over medium heat, bring up to a boil then lower to a simmer and cook for 14 minutes. Allow to cool and measure out/separate 3/4 cup so you can pour over ice cream and portokalopita (the rest will be poured on the pie).</li>
<li>Grease the inside of your pan with melted butter.</li>
<li>In the meantime, add the eggs and sugar in a large bowl and whisk until incorporated. Now add your orange zest, vanilla, cinnamon and marmalade and whisk again. Now add the salt, baking powder, yogurt, vegetable oil and whisk until incorporate.</li>
<li>Using your hands, tear the sheets of phyllo into strips and add into the bowl. Mix well with a spatula and pour into your greased baking vessel.</li>
<li>Place in your pre-heated oven (middle rack) for 45-50 minutes or until golden on top.</li>
<li>Take out of the oven and ladle room temp. syrup over the hot Portokalopita one ladle at a time. Allow the pie to fully cool, place in the fridge for minimum 4 hours or overnight.</li>
<li>To serve, cut a piece, plate, place a scoop of <a href="https://www.kalofagas.ca/2011/01/15/french-vanilla-ice-cream/" target="_blank" rel="noopener noreferrer">vanilla ice cream</a> on top and pour some reserved orange syrup on top.</li>
</ol>
<p><em><strong>NOTE: </strong>For a variation: try this recipe with lemons in place of oranges.</em></p>
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<video class="wp-video-shortcode" id="video-3214-1" width="576" height="768" preload="metadata" controls="controls"><source type="video/mp4" src="https://www.kalofagas.ca/wp-content/uploads/2010/02/2020-09-18-115444451.mp4?_=1" /><a href="https://www.kalofagas.ca/wp-content/uploads/2010/02/2020-09-18-115444451.mp4">https://www.kalofagas.ca/wp-content/uploads/2010/02/2020-09-18-115444451.mp4</a></video></div>The post <a href="https://www.kalofagas.ca/2020/09/19/portokalopita-%cf%80%ce%bf%cf%81%cf%84%ce%bf%ce%ba%ce%b1%ce%bb%cf%8c%cf%80%ce%b9%cf%84%ce%b1/">Portokalopita (Πορτοκαλόπιτα)</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
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<slash:comments>47</slash:comments>
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<post-id xmlns="com-wordpress:feed-additions:1">3214</post-id> </item>
<item>
<title>Best Beer Battered Fish Ever!</title>
<link>https://www.kalofagas.ca/2012/06/21/best-beer-battered-fish-ever/</link>
<comments>https://www.kalofagas.ca/2012/06/21/best-beer-battered-fish-ever/#comments</comments>
<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
<pubDate>Thu, 21 Jun 2012 13:36:23 +0000</pubDate>
<category><![CDATA[Beer]]></category>
<category><![CDATA[Canadiana]]></category>
<category><![CDATA[English]]></category>
<category><![CDATA[Featured]]></category>
<category><![CDATA[Fish]]></category>
<category><![CDATA[Flour]]></category>
<category><![CDATA[Frying]]></category>
<category><![CDATA[Main]]></category>
<category><![CDATA[Pub]]></category>
<category><![CDATA[Recipes]]></category>
<category><![CDATA[Salt]]></category>
<category><![CDATA[Sauce]]></category>
<guid isPermaLink="false">http://www.kalofagas.ca/?p=12513</guid>
<description><![CDATA[<p>Last week I was given the opportunity to set-up a pop-up/vending stand for Father’s Day apres-bike ride along Toronto’s scenic Don Valley. The event was held at the Evergreen Brickworks and the challenge for me was to step-in last minute to fill the shoes of another chef who couldn’t keep their commitment to cook for […]</p>
The post <a href="https://www.kalofagas.ca/2012/06/21/best-beer-battered-fish-ever/">Best Beer Battered Fish Ever!</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
<content:encoded><![CDATA[<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-31706" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=800%2C800&ssl=1" alt="" width="800" height="800" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?w=1080&ssl=1 1080w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=300%2C300&ssl=1 300w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=1024%2C1024&ssl=1 1024w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=768%2C768&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=500%2C500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=100%2C100&ssl=1 100w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=120%2C120&ssl=1 120w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=45%2C45&ssl=1 45w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=200%2C200&ssl=1 200w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/15626464_10158226052140553_8960189422247020774_o.jpg?resize=400%2C400&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" />Last week I was given the opportunity to set-up a pop-up/vending stand for Father’s Day apres-bike ride along Toronto’s scenic Don Valley. The event was held at the <a href="http://www.evergreen.ca/" target="_blank" rel="noopener">Evergreen Brickworks </a>and the challenge for me was to step-in last minute to fill the shoes of another chef who couldn’t keep their commitment to cook for <a href="http://fisherfolk.ca/" target="_blank" rel="noopener">Fisherfolk.</a></p>
<p><a href="http://fisherfolk.ca/" target="_blank" rel="noopener">Fisherfolk</a> is a family owned and operated business based here in Toronto with roots in Nova Scotia (Atlantic Canada). They only sell Canadian fish and seafood, all seasonal, all sustainable with an eye to selling fish that isn’t caught without creating any detriment to the environment. <a href="http://communityfoodist.com/" target="_blank" rel="noopener">Joel Solish</a> who also co-organizes of <a href="https://www.facebook.com/LivingLovingLocal" target="_blank" rel="noopener">Dead Row Meals </a>asked if I would step-up to the task, I accepted and with delight and set out to perfect my beer batter for frying fish and seafood.</p>
<p>I was given fresh Nova Scotia haddock that smelled sweet and of the sea – perfect! This fish falls in the family of cod fish, delicate in flavor and texture, very flaky. This fish is perfect as you bite into the crispy fried batter and finish your bite into flaky, tender white meat. Peak season here in Canada for haddock is June to October.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/IMG_7470.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-12519" title="IMG_7470" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/IMG_7470.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a></p>
<p>If you want the best beer batter ever, use a dark beer – that will help with attaining the golden colour and, you won’t over-fry your fish. Another local company collaborated with the fried fish and the beer batter was made using<a href="http://www.amsterdambeer.com/about/goodbeer" target="_blank" rel="noopener"> Amsterdam Brewery </a>(of Toronto) Big Wheel Amber Deluxe. The next component of making good beer-battered fish is the flour mixture: one part all-purpose flour, one part corn starch, some baking powder and sea salt. That’s it!</p>
<p>The temperature of your oil is also important and when it comes to beer batter, you want approx. 350F and the best way to attain that is to use a candy thermometer for accurate readings each and every time. You’re going have a light, fluffy and crispy coating, golden in colour and even after the fish has cooled, the fish coating stays crisp!</p>
<p>On sandwich day I made beer battered sandwiches with a tartar sauce made with mayonnaise, some Greek yogurt, capers, parsley, dill, red onions and pickles. Simplicity wins again when you have quality ingredients – let the product speak for itself and in this case, Nova Scotia haddock has a new fan in me.</p>
<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-31705" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=800%2C800&ssl=1" alt="" width="800" height="800" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?w=1044&ssl=1 1044w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=300%2C300&ssl=1 300w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=1024%2C1024&ssl=1 1024w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=768%2C768&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=500%2C500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=100%2C100&ssl=1 100w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=120%2C120&ssl=1 120w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=45%2C45&ssl=1 45w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=200%2C200&ssl=1 200w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/141520568_10165141175980553_4332009593209115104_o.jpg?resize=400%2C400&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" /></p>
<p><strong>Beer Batter Fish and Chips</strong></p>
<p>(serves 4-6)</p>
<p><em>3/4 cup all purpose flour</em></p>
<p><em>3/4 cup corn starch</em></p>
<p><em>1 scant tsp. of baking powder</em></p>
<p><em>1/2 tsp. sea salt</em></p>
<p><em>1 to 1 1/2 bottles of<a href="http://www.amsterdambeer.com/about/goodbeer" target="_blank" rel="noopener"> cold (ideally dark/amber) beer </a>or until slightly thinner than pancake batter</em></p>
<p><em>4 fresh haddock fillets (cut to smaller pieces if you wish)</em></p>
<p><em>all-purpose flour for dredging</em></p>
<p><em>oil for frying</em></p>
<p><strong><em>Tartar Sauce</em></strong></p>
<p><em>1/3 cup mayonnaise </em><br />
<em>1 Tbsp. Greek yogurt</em><br />
<em>1 shallot, finely minced (or 1/4 cup red onion)</em><br />
<em>2 Tbsp. minced dill pickles</em><br />
<em>2 Tbsps chopped chive</em></p>
<p><em>2Tbsps chopped fresh parsley </em></p>
<p><em>2 Tbsp. chopped fresh dill</em><br />
<em>2 Tbsp. capers, drained and finely chopped </em><br />
<em>lemon juice to taste</em><br />
<em>pepper to taste (salty enough from the capers)</em></p>
<ol>
<li>Add the flour and corn starch in a bowl along with the salt and baking powder and stir with a fork. Now add the cold beer in increments and mix with a whisk, scraping the sides of the bowl. Keep adding beer and whisking in until you have the consistency of slightly thinned pancake batter. Place in the fridge for an hour.</li>
<li>In the meantime, make your tartar sauce by mixing all the ingredients in a bowl, adjust ingredients to your tastes, cover and place in fridge.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/IMG_7450.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-12515" title="IMG_7450" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/06/IMG_7450.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" /></a></li>
<li>Rinse and cut your haddock fillets into 3-4 pieces, pat-dry and lightly season with salt and reserve. When you’re ready to dry, place your oil in a deep pot or dedicated fryer and bring up to 350F over medium-high heat.</li>
<li>When your oil is ready, dredge the fish in flour then dip in the beer batter (let some of the batter drain off) then carefully place the fish in the oil (away from you). Fry for 3-4 minutes, turning occasionally with a slotted spoon until golden.</li>
</ol>
<p><em>*Try this fish recipe and make fish & chips with my <a href="https://www.kalofagas.ca/2020/11/07/crispy-french-fries-every-time/" target="_blank" rel="noopener">Fool Proof Fries.</a></em></p>
<p><strong>Top Tip:</strong> <em>No beer in the house? Use club soda/sparkling water</em></p>The post <a href="https://www.kalofagas.ca/2012/06/21/best-beer-battered-fish-ever/">Best Beer Battered Fish Ever!</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
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<slash:comments>9</slash:comments>
<post-id xmlns="com-wordpress:feed-additions:1">12513</post-id> </item>
<item>
<title>The Kingham Plough’s Breast of Duck With Evesham Lentils</title>
<link>https://www.kalofagas.ca/2012/01/25/kingham-ploughs-breast-duck-evesham-lentils/</link>
<comments>https://www.kalofagas.ca/2012/01/25/kingham-ploughs-breast-duck-evesham-lentils/#comments</comments>
<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
<pubDate>Wed, 25 Jan 2012 13:05:29 +0000</pubDate>
<category><![CDATA[Best of Toronto]]></category>
<category><![CDATA[Brunch]]></category>
<category><![CDATA[Danforth]]></category>
<category><![CDATA[Duck]]></category>
<category><![CDATA[Eggs]]></category>
<category><![CDATA[English]]></category>
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<description><![CDATA[<p>Last week the mighty Stratford Chef’s School brought an entourage of teachers, directors and students to Toronto for a day of instruction in the kitchen by Chef Emily Watkins. With not even 24 hours in Canada and just coffee and innate passion for food did this young chef based in Oxfordshire (an hour outside of […]</p>
The post <a href="https://www.kalofagas.ca/2012/01/25/kingham-ploughs-breast-duck-evesham-lentils/">The Kingham Plough’s Breast of Duck With Evesham Lentils</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
<content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3925.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11089" title="IMG_3925" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3925.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3925.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3925.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>Last week the mighty<a href="http://stratfordchef.com/SUPPORTUS/DinnerClub/DinnerLunchMenus/ResidentCelebrityChefs1112/tabid/178/Default.aspx" target="_blank"> Stratford Chef’s School </a>brought an entourage of teachers, directors and students to Toronto for a day of instruction in the kitchen by Chef Emily Watkins. With not even 24 hours in Canada and just coffee and innate passion for food did this young chef based in Oxfordshire (an hour outside of London) did she lead three teams of culinary students in preparing today’s lunch.</p>
<p>I was invited to watch, photograph, engage and ultimately try out this lunch prepared by students of Danforth Tech and some Stratford students under the guidance of <a href="http://www.independent.co.uk/life-style/food-and-drink/reviews/at-the-kingham-plough-chef-emily-watkins-must-decide-does-she-want-her-food-highfalutin-or-downtoearth-760040.html?action=Popup&gallery=no" target="_blank">Chef Emily Watkins.</a> At 20 years of age, she left an office job in favour of moving to Italy to follow her passion and learn to cook. She worked without pay, no knowledge of Italian – armed only with a determination to learn the skills that would make her a worthy chef. After her three years in Florence she honed her craft under Heston Blumenthal at the Fat Duck and also worked as a private chef in London.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_2474-3.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11081" title="IMG_2474-3" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_2474-3.jpg?resize=450%2C600&ssl=1" alt="" width="450" height="600" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_2474-3.jpg?w=450&ssl=1 450w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_2474-3.jpg?resize=225%2C300&ssl=1 225w" sizes="(max-width: 450px) 100vw, 450px" /></a></p>
<p>Today, Watkins is one of the UK’s fastest rising chefs and she is now free to express her own ideas as Chef at <a href="http://www.thekinghamplough.co.uk/index.php" target="_blank">The Kingham Plough</a> in Oxfordshire, England. This country pub serves up English country fare and as Chef Watkins relates, “the approach is simple, seasonal and earthy”. The menu changes daily and 85% of her suppliers are within a 10 mile radius of the pub.</p>
<p>Most of my morning was spent watching the Chef orchestrate the culinary students deliver a lunch that would begin with poached eggs, followed by a seared duck breast and finished with a warm chocolate mousse. Watching the entire meal be prepared from start to finish and then to be able to actually taste the meal for yourself was both entertaining and educational (yes I am still learning).</p>
<p>The first course was the crisp hen egg with spinach purée, crispy bacon, watercress. The highlight was the crispy bacon and the poached egg that was then dredged in flour, egg and Panko then fried until golden. Gonna have to make this meself!<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3922.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11088" title="IMG_3922" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3922.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3922.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3922.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p>
<p>The main course was seared duck breast. The students were instructed on how to score the the duck fat in a cross-hatch pattern then properly sear the meat for colour, crisped fat and to a medium doneness (pink). The base of the of the dish would be braised lentils that were cooked much like a risotto would: mire poix, herbs and then gradual amounts of stock were added until they were cooked. Another neat side was the caramelized endive that was both savory and sweet.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3933.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11091" title="IMG_3933" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3933.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3933.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3933.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p>
<p>Dessert was a light, very well-whipped chocolate mousse that had a delicious topping of candied orange peel wonderful orange cookies good for a sweep in the mousse or with a coffee or tea! Until the next post, here’s the recipe for the seared duck breast and the braised lentils, enjoy!<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3940.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11092" title="IMG_3940" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3940.jpg?resize=600%2C522&ssl=1" alt="" width="600" height="522" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3940.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3940.jpg?resize=300%2C261&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p>
<p><strong>Duck Breasts With Eversham Lentils<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3873-3.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-11094" title="IMG_3873-3" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3873-3.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3873-3.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/01/IMG_3873-3.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a> </strong></p>
<p>(serves 4)</p>
<p><em>4 duck breasts</em></p>
<p><em>coarse salt & fresh pepper</em></p>
<p><em>fried sage for garnish</em></p>
<p><strong><em>Evesham Lentils</em></strong></p>
<p><em>1 cup of green lentils</em></p>
<p><em>1/4 cup butter</em></p>
<p><em>2 Tbsp. olive oil</em></p>
<p><em>extra-virgin olive oil</em></p>
<p><em>4 shallots, diced (1/3 cup)</em></p>
<p><em>1 carrot, diced</em></p>
<p><em>approx. 1 litre of chicken stock</em></p>
<p><em>2-3 Tbsp. chopped fresh sage</em></p>
<ol>
<li>Rinse the lentils well. In a pot add your butter, oil, shallots, carrots, and sweat until softened then add the sage. Now add the lentils, some salt and pepper and stir. Add the stock one ladle at a time and stir-in and continue to add stock until the lentils are just tender. Remove from the heat and reserve.</li>
<li>Take your duck out the fridge and pat-dry. Score the fat in a cross-hatch pattern with a sharp knife and allow your duck to come to room temperature. Season the breasts with salt and pepper and place a skillet on your stove-top over medium-high heat and place the breasts fat-side down and sear for 3urn over and sear the other side for a minute then turn over again and sear the fat side again for another minute. Repeat the process twice more then remove the breasts from the pan and allow to rest for 10 minutes before slicing and serving.</li>
</ol>
<blockquote class="embedly-card" data-card-controls="1" data-card-align="center" data-card-theme="light">
<h4><a href="http://www.flickr.com/photos/15341674@N03/sets/72157629152058405/show/">Lunch With Chef Emily Watkins</a></h4>
<p>Explore this photo album by Peter Minakis on Flickr!</p>
</blockquote>
<p><script async src="//cdn.embedly.com/widgets/platform.js" charset="UTF-8"></script></p>
<p> </p>The post <a href="https://www.kalofagas.ca/2012/01/25/kingham-ploughs-breast-duck-evesham-lentils/">The Kingham Plough’s Breast of Duck With Evesham Lentils</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
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<slash:comments>7</slash:comments>
<post-id xmlns="com-wordpress:feed-additions:1">11077</post-id> </item>
<item>
<title>Yorkshire Pudding</title>
<link>https://www.kalofagas.ca/2011/12/27/yorkshire-pudding/</link>
<comments>https://www.kalofagas.ca/2011/12/27/yorkshire-pudding/#comments</comments>
<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
<pubDate>Tue, 27 Dec 2011 12:55:21 +0000</pubDate>
<category><![CDATA[Baking]]></category>
<category><![CDATA[Bread]]></category>
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<guid isPermaLink="false">http://www.kalofagas.ca/?p=10739</guid>
<description><![CDATA[<p>Yorkshire Puddings are an accompaniment served along with Prime Rib Roast. They are made of an egg and milk batter and the most successful “Yorkies” are big and fluffy with holes in them so that you may add “au jus” into them. You’ll need reserved beef drippings/fat from your roasting pan, muffin tin and a […]</p>
The post <a href="https://www.kalofagas.ca/2011/12/27/yorkshire-pudding/">Yorkshire Pudding</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
<content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/IMG_2032-11.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-10749" title="IMG_2032-1" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/IMG_2032-11.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/IMG_2032-11.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/IMG_2032-11.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a>Yorkshire Puddings are an accompaniment served along with <a title="Slow Prime Rib" href="https://www.kalofagas.ca/2008/12/26/slow-prime-rib/">Prime Rib Roast</a>. They are made of an egg and milk batter and the most successful “Yorkies” are big and fluffy with holes in them so that you may add “au jus” into them. You’ll need reserved beef drippings/fat from your roasting pan, muffin tin and a little bit of time for your batter to rest. The eggs in this recipe give your Yorkshire Puddings elevation and please don’t open the oven to see how they are doing, they will deflate. That’s what the oven light is for!<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-31371" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/15326258_10157852066860553_401194110346141488_o.jpg?resize=800%2C921&ssl=1" alt="" width="800" height="921" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/15326258_10157852066860553_401194110346141488_o.jpg?w=1080&ssl=1 1080w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/15326258_10157852066860553_401194110346141488_o.jpg?resize=768%2C884&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/15326258_10157852066860553_401194110346141488_o.jpg?resize=400%2C460&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" /></p>
<p><strong>Yorkshire Pudding</strong></p>
<p>(makes 12)</p>
<p><em>12 Tbsp. of beef fat/drippings</em></p>
<p><em>4 large eggs, beaten</em></p>
<p><em>1 1/2 cups of milk</em></p>
<p><em>1 tsp. sea salt</em></p>
<p><em>1 1/2 cups all-purpose flour</em></p>
<p><em>Pre-heated 450F oven, middle rack</em></p>
<ol>
<li>In a bowl, add the eggs and beat with a whisk then add the salt and milk and whisk until blended. Now add the flour and mix until the there are no lumps. Place in the fridge for an hour and return to room temperature before baking.</li>
<li>Place a tablespoon of the beef dripping/fat from your Prime Rib’s roasting pan and place in your pre-heated 450F oven for 5 minutes.</li>
<li>Carefully remove the muffin tin and pour equal amounts of batter (fill 3/4 up) into the muffin tins and place back in the oven. Reduce the temperature to 400F and bake for about 30 minutes or until golden (do not open the oven or the Yorkies will deflate).</li>
<li>Remove from the oven and serve on or beside each serving of Prime Rib and serve “au jus” on top.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/IMG_20801.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-10751" title="IMG_2080" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/IMG_20801.jpg?resize=600%2C500&ssl=1" alt="" width="600" height="500" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/IMG_20801.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/12/IMG_20801.jpg?resize=300%2C250&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></li>
</ol>The post <a href="https://www.kalofagas.ca/2011/12/27/yorkshire-pudding/">Yorkshire Pudding</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
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<slash:comments>13</slash:comments>
<post-id xmlns="com-wordpress:feed-additions:1">10739</post-id> </item>
<item>
<title>Slow Prime Rib Roast au Jus</title>
<link>https://www.kalofagas.ca/2008/12/26/slow-prime-rib/</link>
<comments>https://www.kalofagas.ca/2008/12/26/slow-prime-rib/#comments</comments>
<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
<pubDate>Fri, 26 Dec 2008 13:52:00 +0000</pubDate>
<category><![CDATA[Baking]]></category>
<category><![CDATA[Beef]]></category>
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<category><![CDATA[Sunday Dinner]]></category>
<guid isPermaLink="false">http://kalofagas.ca/?p=521</guid>
<description><![CDATA[<p>Another Christmas has come and gone. I hope all of you had a restful day, nothing too stressed, few family arguments, much laughter and memorable moments. I spent my day with my immediate family and we enjoyed a classic Prime Rib Roast with the usual fixins’ and some Greek touches. For as long as I […]</p>
The post <a href="https://www.kalofagas.ca/2008/12/26/slow-prime-rib/">Slow Prime Rib Roast au Jus</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
<content:encoded><![CDATA[<p style="text-align: left;"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-33161" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_165339-01.jpeg?resize=800%2C840&ssl=1" alt="" width="800" height="840" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_165339-01.jpeg?w=1816&ssl=1 1816w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_165339-01.jpeg?resize=768%2C806&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_165339-01.jpeg?resize=1463%2C1536&ssl=1 1463w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_165339-01.jpeg?resize=400%2C420&ssl=1 400w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_165339-01.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" />Another Christmas has come and gone. I hope all of you had a restful day, nothing too stressed, few family arguments, much laughter and memorable moments. I spent my day with my immediate family and we enjoyed a classic Prime Rib Roast with the usual fixins’ and some Greek touches. For as long as I can remember, I’ve been doing <a href="http://kalofagas.blogspot.com/2007/12/prime-rib-of-beef.html">Prime Rib as instructed by my father</a> and his years of wisdom working in the restaurant industry.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/IMG_2059-1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-10760" title="IMG_2059-1" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/IMG_2059-1.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/IMG_2059-1.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/IMG_2059-1.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p>
<p>Prime Rib Roast is one of the most enjoyable holiday or Sunday dinners one can prepare and eat and I’m going to show you how I do it. First, ensure you have the highest grade of beef (AAA), that it’s a “bone in” Prime Rib and that the cap is included/tied to the roast. A successful Prime Rib needs that fat which melts and protects the beef and offering more flavour.</p>
<p>If you are using a frozen Prime Rib, allow to slowly thaw in your fridge and dry-age the beef for 2-3 days (uncovered) in your fridge. My method for roasting Prime Rib is to roast under high heat until the beef has attained a nice brown colour then I reduce the oven temperature to anywhere from 300 – 260F. An instant-read meat thermometer is your friend here and I urge you to go buy one. They are inexpensive, they’ll save you from family arguments and in the end, make you look like a champ.</p>
<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-33162" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_171203-01-scaled.jpeg?resize=800%2C1069&ssl=1" alt="" width="800" height="1069" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_171203-01-scaled.jpeg?w=1533&ssl=1 1533w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_171203-01-scaled.jpeg?resize=768%2C1026&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_171203-01-scaled.jpeg?resize=1150%2C1536&ssl=1 1150w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_171203-01-scaled.jpeg?resize=400%2C534&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" /></p>
<p><span style="font-weight: bold;">Prime Rib Roast au Jus<br />
</span></p>
<p><span style="font-style: italic;">1 Prime Rib Roast, cap on – bone in</span></p>
<p><span style="font-style: italic;">vegetable oil<br />
sea salt</span> <span style="font-style: italic;"><br />
black pepper</span> <span style="font-style: italic;"><br />
garlic powder</span> <span style="font-style: italic;"><br />
onion powder</span> <span style="font-style: italic;"><br />
fresh thyme</span></p>
<p><em>ground dried mushrooms (optional)</em></p>
<p><span style="font-style: italic;"> </span></p>
<ol>
<li>Peel and cut some onions and slice into equally thick rounds and place on the bottom of your roasting pan. Place some bay leaves on the onions and set your Prime Rib on top. The onions will elevate your beef, keep the pan from drying/burning and give your “au jus” more flavour. <a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/IMG_26141.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-10767" title="IMG_2614" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/IMG_26141.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/IMG_26141.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/IMG_26141.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></li>
<li>Ensure that the Prime Rib has been brought to room temperature before roasting. Brush the cap and sides of beef with oil then season the cap of your beef with lots of salt then sprinkle with pepper, garlic and onion powders, ground dried mushrooms and thyme. Lightly season both sides of the beef with the same rub ingredients. Pre-heat your oven to <span style="font-weight: bold;">500F </span>and set the rack in the lower-middle position (ensure an evenly cooked roast).</li>
<li>Insert a meat thermometer into the top of the roast, right in the center. Place your roast in the oven and turn the oven light on. Keep the oven closed (some smoking will occur) and watch for the moment when your roast turns a deep brown colour (20-30 minutes). Once your roast has achieved that deep-brown colour, reduce the oven’s temperature to <strong>300-</strong><span style="font-weight: bold;">260F. </span>Allow the roast to cook until the thermometer has reached an internal temperature of 120F for rare, 140F for medium and 160F for medium-well.</li>
<li>Carefully take your roast out of the pan and place on a large plate/platter and tent with foil. Allow to rest for 60-80 minutes (don’t worry, the meat will still be warm at service).</li>
<li>Use this time to make your au jus and <a title="Yorkshire Pudding" href="https://www.kalofagas.ca/2011/12/27/yorkshire-pudding/">Yorkshire Puddings.</a> Pour the beef drippings from the roasting pan into a <a href="http://www.amazon.com/Oxo-Good-Grips-Separator-4-Cup/dp/B0002YTGIQ">fat separator </a>and reserve the separated beef jus and fat (separately). Pour hot water into the roasting pan and scrape/loosen the brown bits and strain.</li>
<li>Pour the beef jus into a pot and add 2-3 bay leaves and bring to a boil. Taste for to adjust seasoning (add water if too salty or add some beef stock to enhance) and reduce by a third. Keep warm until dinner service and remove bay leaves.</li>
<li>To carve your Prime Rib, cut off the butcher’s twine and place the roast upright on it’s side to expose the rib bones vertically. Secure the roast with a fork and cut off the rib bones and reserve for making beef stock and a <a title="Beef Barley Soup" href="https://www.kalofagas.ca/2007/12/21/beef-barley-soup/">Beef Barley Soup</a>.</li>
<li>Now flip the roast back to it’s natural sitting position and remove the fatty cap. Carve your slices of beef and arrange on a platter. Serve with Yorkshire Pudding and the gravy boats full of jus.</li>
</ol>
<p>Cooking Time for Rare (120°)</p>
<p>(3) Ribs, 7 to 8 lbs. 15 minutes at 500°, Then approx. 1 ½ hours at 300°<br />
(4) Ribs, 9 to 10 lbs. 15 minutes at 500°, Then approx. 2 hours at 300°<br />
(5) Ribs, 11 to 13 lbs. 15 minutes at 500°, Then approx. 2 ½ hours at 300°<br />
(6) Ribs, 14 to 16 lbs. 15 minutes at 500°, Then approx. 3 hours at 300°<br />
(7) Ribs, 16 to 18 lbs. 15 minutes at 500°, Then approx. 3 1/2 hours at 300°</p>
<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-33165" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_170028-01-scaled.jpeg?resize=800%2C1129&ssl=1" alt="" width="800" height="1129" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_170028-01-scaled.jpeg?w=1451&ssl=1 1451w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_170028-01-scaled.jpeg?resize=768%2C1084&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_170028-01-scaled.jpeg?resize=1088%2C1536&ssl=1 1088w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/12/20211225_170028-01-scaled.jpeg?resize=400%2C565&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" /></p>
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