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Chimel

Posted 1/12/2014 17:38 (#3598275 - in reply to #3597055)
Subject: RE: Prime rib questions ....again

Biff - 1/12/2014 07:19
There are two things I don't eat..potatoes and chicken. But I find instant mashed acceptable once in a while. When the girls were little they would love to help stir the potatoes so it's kind of nostalgia too.

In that case, use a real potato mash from boiled potatoes, not "fake" ones.

There are other mash potato recipes that go well with a prime rib roast, like pommes Dauphine (potato puffballs, very popular in France) or pommes Duchess (French piped potatoes).

Pommes Dauphine are the French equivalent of the Yorkshire pudding, except with potato mash added to the chou pastry. Similar to the Italian gnocchi, but much lighter and oven-baked or fried, not boiled. They are usually purchased ready-made frozen in France. Pommes noisettes are just potato mash, no flour added, and shaped in smaller balls ("noisette" means "hazelnut.")

Do not mix potato puffballs and puffed potatoes (pommes soufflées), which are made from pan-fried sliced potatoes.

Pommes Duchess are just potato mash, with butter and egg yolks, that are baked in the oven. The same preparation can be piped as shown below, or in the form of a nest and garnished with a baby mushroom top in gravy inside. It can also be shaped in the form of almonds and breaded in thin almond strips or slices before being bakes, these are pommes amandines. Lastly, you can just pipe them in small cylinders that are then deep-fried into pommes croquettes.

For all these mash recipes, it is better to oven-roast the potatoes to make a dry mash. Most include a bit of freshly grated nutmeg.

The prime rib roast is called "côte rôtie" in French (roasted rib), and the meat is usually oiled and seared before going to the oven, no messing of different temperatures. It is frequently served with a Bearnaise sauce or a parsley butter, mustard, green peppercorn sauce, or Roquefort sauce. If you like wine, you can deglaze the pan with a glass of dark tannic red wine to make the gravy.

If you have a garden, grow chervil, much more delicate for a parsley butter or fines herbes mix. Grow your own small grey shallots too, they don't compare at all with onions or the behemoth shallots you can find at the store.