15 Garlic Clove Prime Rib Roast

We have been working on the kitchen for almost two weeks meaning I haven't been doing a lot of cooking.  Last Tuesday I was to the point of doing the finer detail touch-up and while there is still more to do, I was able to get the kitchen back somewhat in order enough to back into cooking mode to prep for Superbowl weekend.  I still need to add the finishing touches then will share with you the new look next week.  I must we are both pleased the way the kitchen has been transformed!

We did a bit of cooking in a makeshift kitchen area using a slow cooker but I didn't want to actually cook in the kitchen to avoid steam and grease from affecting the paint.  Besides all of the stove and microwave were covered to protect them.  The first cooked meal out of the new kitchen came together on a bit of a whim.  We both love garlic and I had a small prime rib roast so decided to cook the roast in the clay baker with potatoes, onions and lots of garlic.  Roasted garlic is simply delightful!  I served the roast topped with a rich gravy from the drippings and steamed broccoli.  It was a wonderful meal to welcome in the new colour to our kitchen!

15 Garlic Clove Prime Rib Roast
source:  Garden Gnome

3 lb prime rib roast
10 - 12 mini red potatoes
15 whole cloves of garlic
1 c tomato stock
½  medium onion
sprinkle of sea salt/fresh ground pepper
1 tsp browning
2 tbsp cornstarch
2 - 3 tbsp water

Pre-soak the lid of the clay baker in water for 30 minutes.  Peel garlic cloves.  Place roast in clay baker.  Add potatoes, onions and garlic cloves.  Sprinkle with salt and pepper.  Cover with lid.  Bake at 300ºF for 1½ hours or until potatoes are tender and the meat is nicely browned.  Remove the roast and allow it to rest 10 minutes before serving.  Remove vegetables.  Make a cornstarch slurry using the cornstarch and water.  Pour the drippings into sauce pan.  Stir in the browning.  Bring to a low boil over medium heat.  Stir in the slurry then continue cooking until thickened.  Remove from heat.  Plate the roast and vegetables then top with the gravy.  Serve with a vegetable side (eg. steamed broccoli).

Since we were celebrating being back to cooking in the kitchen I opened a jar of spirited peaches for dessert.  Spirited peaches are made using peach schnapps although other suitable liqueurs can be substituted.  I don't make a lot of home canned products using alcohol but those I do make tend to be reserved for special occasions.

I topped French vanilla ice cream with slices of the spirited peaches.  Then drizzled a little of the syrup from the peaches over the ice cream.  It was a lovely dessert with the peach slices accenting the vanilla flavour in the ice cream.  This would be a great combination for an adult frozen cocktail. 

It's been a long and tiring job painting the kitchen right back-to-back painting the main bathroom.  The paint has been very testy as reds usually are but it was testy right from the point of picking out the colour.  I finally opted to have the paint custom matched to my dinnerware.  Then the wood cover for the exhaust fan literally fell apart so that will be another job for our friend who is doing all the custom woodworking in our house.  We still haven't found a range hood, sink, faucet or disposal but simply have little time to go shopping.  I have a huge, and I do mean huge project (top secret) aside of my winter project to paint all the rooms in our new home so it is going to be a very busy time!  This is one time we really need the home cooking to comfort and nourish us, body and soul.