HAPPY INDEPENDENCE DAY! We grilled ribeyes today. Ribeyes be fatty and flavorful and good. Since it’s a holiday, we went for the gusto. I purchased a prime rib and cut the steaks myself. Stupidly, I waited too long and was not able to find a bone-in cut, which I prefer for steaks. Coarse salt and pepper and the Weber.
We wanted something kind of light for the side dish, so I consulted The Best of America’s Test Kitchen 2008, which arrived the other day, and latched onto the roasted cauliflower recipe (p. 12). One piece of advice: if you have convection, use if for the last two legs of the roasting process. The cauliflower turned out great – nice and brown and not bitter. The yogurt sauce accompaniment was a hit, and would work for many other things – even scrambled eggs, I think. Just so you know, Cook’s Illustrated is a great bimonthly publication. It’s part of the America’s Test Kitchen megalopoly, and focuses on perfecting and reinventing classics and popular current dishes. This is the one food magazine I pay for.
At the end of the year they send you said “best of,” which keeps you from having to clip so many recipes. I have never been steered wrong by these people. Matter of fact, yesterday I made the fudge (p. 59) for a party Matt was going to today, since I had on hand several cans of sweetened condensed milk, a couple of pounds of chocolate from my 2007 Christmas candy making, as well as many, many walnuts. I never much liked fudge, finding it grainy and unpleasant, but I trusted ATK enough to give it a go. Honestly, this was the best fudge I ever ate. It was like a lighter ganache – and not so sweet. The fact that I used a fancy Valrhona varietal helped. I will be making this again.