As mentioned many times, my favourite method is the High Heat Method of Barbara Kakfa's. Produces a perfectly every time. I usually take my beef out of the oven when the temperature reaches 115 to 120°. As it rests for 15 to 20 minutes the internal temperature will rise another 5 to 10 degrees. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table High Heat cooking Instructions ============================== . General Instructions (for Barbara Kafka's "Roasting A Simple Art") "Different meats and different cuts have different cooking times. That's why there are recipes. I did try to find a universal rule so that I could say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per pound," and then describe the exceptions. It didn't work. Timing is as much a factor of fat content, bone content, and the shape of the roast as a specific kind of meat. The only easy rules are for boneless loin of pork or beef (the shell or strip) and venison and beef fillet. They always cook in the same amount of time since the only way they increase in size is according to their length, which will not influence the cooking time." This is her recipe for a Simple Rib Roast 4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red wine for deglazing 1 recipe for Yorkshire pudding. Roast should be at room temperature, not taken directly from the fridge. Place oven rack on the second level from the bottom. Heat oven to 500°F. Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the garlic, is using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325° and roast for an additional 3 minutes per pound.( i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc..Increase heat to 450°F and roast for another 15 minutes regardless of size. Meat temperature should read 135 on an instant - read thermometer. If you like it more rare, reduce the additional 3 minutes per pound to 2 minutes or for less rare, increase the 3 minutes to 5 minutes. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high heat and add wine. Deglaze pan well scraping with a wooden spoon. Let reduce by half. Pour liquid into a small saucepan and reserve. For Whole New York Strip Loin, the directions are a little bit different. According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same. Roasted New York Strip Loin one 10 pound New York Strip (16 inches) Trussed 1 head of garlic cloves lightly smashed and peeled, optional 3 to 4 springs fresh thyme kosher salt pepper 1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine 2 tablespoons basic veal glaze optional. Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500°F. Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and pepper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes. Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that have collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve. Roasted Whole beef Fillet According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lengthwise so that when it is sliced a crossed the serving it is also tenderized. The fillet is also called the tenderloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut a crossed the whole fillet to make an individual steak. 4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long) 1 tablespoon unsalted butter at room temperature 1 tablespoon olive oil 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce Place oven rack on second level from bottom. heat oven to 500°F Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 minutes. turn. roast 10 minutes more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottom of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper. And if you have time, definitely presalt.

So many great looking meals. 2ManyDiversions. Your smoked cheese turned out great. I showed it to my son, who is the one the loves any kind of cheese but especially smoked. I like the idea of smoking a number of cheeses at the same time. Neely, as much as I love all your meals, I honestly could make a meal of your perfect potatoes. Sleevendog, good choice on the muffin pan. And the cornbread fish are adorable. Shirl, nice flaky crust on your pie. Jasdip, that cake is loaded with apples. Would love a piece for dinner. I can almost taste it. I made smoked chicken sandwiches topped with lettuce, tomatoes and sliced avocado with a garlic mayonnaise from the chicken I smoked last week.

Rob, it sounds perfect! Mother is here with me and that went well too, for which I am thankful. If it is her last year, at least it was a great one. If she's still with you next year, well, you set the bar high! Jasdip, I hope you're feeling better soon and can still recuperate enough to at least enjoy some of your time off! We just had our dinner yesterday, there were 11 of us with Mother there. I high-heat roasted a tenderloin, using Barbara Kafka's method ala AnnT and served it with horseradish sauce. We also had a ham glazed with pineapple and brown sugar, twice baked potatoes, sweet potatoes stuffed with Italian sausage and gruyere, Sol's honey rolls, creamed corn. macaroni and cheese at the request of The Princess, cranberry/raspberry relish, broccoli with cheese sauce because it's Mother's favorite. Dessert was cookies and fudge, cherry crunch pie, apple pie and cheesecake. We had "appetizers" too, a cheese ball with crackers, deviled eggs, a relish tray with pickles and olives, a tray of cheese and Elery's homemade venison sausage. After that we opened gifts. Maci refused to eat anything other than fudge, Ashley came with her two German Shepherds and Amanda brought her Golden Retriever. Bud flew his drone around the house causing the dogs to bark and chase each other. Ashley played pranks on Grandma (my Mother) which resulted in her getting spanked by an 84 year old, which was extremely entertaining (for me!) Kevin had worked all day and tried to not fall asleep on the couch. You know, the usual. A pile of tenderloin, right off the slicer: Cookies and fudge: Apple pie: Next up, brunch with Elery's family on January 2, which also happens to be Elery's birthday, so that should be fun. They are coming here, and I'm cooking that 2nd tenderloin and "brunch stuff", still to be determined. We'll be eating at about 10 am and there will be 5 children, 14 and under, 12 of us if Mother is still here at my house then. Annie

I set out at the beginning of the quarantine to bake bread 5 days a week and deliver to various people. Started out on March 16 making 5 small loaves and taking it to single friends. And they were so appreciative, I did it again the next day with other friends.....and they thanked me profusely.....and I continued, with special attention paid to people who are doing things for others during these hard times. 7 weeks I have done this. For the first maybe 4 weeks I could come home from delivering and grill a steak or make a pasta meal or do a curried chicken thing or make a big chef's salad.....but this last week, I am lucky if I can fry an egg. I dip a few lettuce leaves in dressing and eat and call ti salad....open a can of salmon and plunk it on a plate and add some lemon.... But I will continue the bread for a while more.....Maybe I'll feel like making a nice meal again soon.