Thursday, September 25, 2008

salt-encrusted ribeye roast with broccoli salad with dried cranberries

I had never tried to cook beef using this salt-encrusting method.  It seemed pretty simple:  mix the salt with the water and put a layer on the bottom, put the beef on top and then pack the rest of the salt all around.  It did look strange, but I was willing to give it a try.  The recipe said it would take about an hour and a half for a rare roast, but I did not want a rare roast (although, Chef D would have!), so I put the timer on 2 hours.  After about an hour, I checked and the meat thermometer was all the way to the top!  Not good!  I couldn't imagine that it would have reached the well-done stage in just one hour.  I pulled it out and let it set for the recommended 15 minutes before removing the salt.  I checked it and it appeared to still be pink on the inside.  Whew!  I covered it with foil to keep it warm until Chef D arrived home.

Well, when he cut the meat, it was obviously well-done.  Bummer.  We ate what we could and are attempting a salvage by cutting it into thin strips and sitting with au jus in a crockpot for awhile.  I am still not sure if this method of cooking a good roast is the best choice for me.  

Einstein, one of my picky eaters, needs more protein and fiber in his diet. So, tonight I made peanut butter balls to put in his lunchbox.  I used this recipe from Family Fun, with a few adjustments.  I used less of the confectioner's sugar ( 3/4 cup) and added 1/4 cup of wheat germ.  

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