Last night KD and I hosted a small dinner party at our apartment. Our other roommate, Lactard (also a non-red-meat-eater) was going to be out to dinner with her father, so we took this opportunity to cook some serious red meat.
KD wanted to be in charge of the meat, and I was in charge of the sides. She decided to cook a roast, a rosemary rib roast to be exact. She prepared it on Wednesday night and actually worked from home yesterday so she could start cooking it hours before the dinner! That’s dedication. Of course, it turned out perfectly. We served it with a side of horseradish and rosemary sprigs. I normally don’t like rare meat, but this was delicious.
For my sides, I opted for potatoes, green beans and a green salad. Everything was pretty easy to cook and time to finish with the meat. And they were perfect sides to the beautiful roast.
Herbed Roasted Potatoes (serves 6)
- 2 lb small red potatoes
- 2 1/2 cups unsalted chicken stock
- 3 TB unsalted butter
- 1 tsp salt
- 1 tsp white pepper
- rosemary sprigs (or other fresh herbs)
Place potatoes and 2 cups of chicken broth in a large pot over high heat. Cover and cook for about 25 minutes, or until broth evaporates. Be sure to keep an eye on it because the potatoes will burn if left alone once the broth evaporates. Add another 1/2 cup of chicken stock, butter, salt and white pepper and stir until butter melts. Lower the heat to simmer and cover again for about 10 minutes. Serve with fresh herbs that compliment the meal. I chose rosemary because of the roast, but chives or parsley would work well too.
Green Beans with Almond Slivers (serves 6)
- 1 TB olive oil
- 2 garlic cloves, minced
- 1 lb of green beans, ends trimmed
- 2 garlic cloves, minced
- 1/4 cup almond slivers
- salt & pepper, to taste
Heat oil in a large skillet over a medium-low flame. Once hot, add garlic and saute for about 10 seconds before adding the green beans. Saute frequently for about 5 minutes before adding the almonds, salt and pepper. Continue to saute for another 10 minutes, or until done. Transfer to a serving dish.
Green Salad (serves 6)
- 1 head of green leaf lettuce
- 1/2 red pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 carrot, sliced
- 1 cucumber sliced
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup balsamic vinegar
- 2 TB olive oil
- 1 tsp dijon mustard
- salt and pepper
Combine the first six ingredients in a large salad bowl. Whisk together balsamic, olive oil, mustard, salt and pepper in a small dish or mini food processor. Dress and toss salad just before serving the rest of the meal.
We drank some Oyster Bay Sauvignon Blanc from New Zealand while cooking in the kitchen. Then with dinner I served a 2009 Navarro Zinfandel and a 2007 JAQK Cellars “Soldiers of Fortune” Syrah. The Zinfandel was a little young, but a nice way to start off the meal and a good segue into the Syrah. The Syrah went perfectly with the entire meal, and I savored each sip. Soldiers of Fortune has soft peppery flavors, such as white pepper, nutmeg, and allspice (think: Thanksgiving flavors). All of these components complimented the rosemary in the meat and potatoes, and went well with the almonds in the green beans. Overall, it was a perfectly composed meal and we were very proud of it.