ISO: Reviews from Bon Appetit December 2005

[Leonard]

I'm considering making the Standing Rib Roast with Porcini and Bacon Sauce for my Holiday dinner party. Just curious if anyone has made anything from this issue????

[doggerham]

From that issue I made the Jerusalem Artichoke soup, which is in the RSVP section. It was very simple and tasty. However, I'll NEVER peel a JA again in my life!

http://thedailyvegetable.com/Jerusalem_Artichoke.jpg

[SusanMac]

I love jerusulem artichokes! I'm very intrigued by the soup.

I usually just mix them into my mashed potatoes, or shave them into salads.

Sorry - can't help w/the rib roast. Sounds fantastic, though

[doggerham]

The soup went like this:

Sautee 3 cups chopped leeks in fat rendered from 1 piece of bacon. Add 1 1/2 pounds peeled, coarsley chopped JA, and 4 cups chicken stock. Bring to a boil, then simmer til the JA are tender. Blend in batches, or use your stick blender. Adjust seasonings with s & p to taste.

This was very nice, but the peeling was horrible. I don't think the soup would be very pretty if you didn't peel, though. Also, as I broke the JAs apart, I kept finding more and more crevices with dirt in them, so peeling helped take care of that issue.

When you use them in potatoes, how do you prep them? just scrub and boil? peel?

[foodfly]

The Fresh Wild Mushroom Soup, Readers' Recipes section -- Excellent!

Based on that result, the same reader submitted a recipe for Cioppino (in the same section), which I would absolutely try because the Mushroom was sooooo good.

[Leonard]

:eek: I went to Sam's Club yesterday for some things for the house. While I was there I thought I'd price the Rib Roast!!!! This recipe calles for a 8 1/2 to 9 pound roast. They had all 5 to 6 pounds averaging $57!!!!!! No way! I need to feed 12 so the recipe states a 9 pound feeds 12. I'm wondering if I can sub a whole beef tenderloin for this recipe???? I would sear it then cook it on a sheet pan in the oven like I did last year. The only problem is no juice, right??? I think I will make the porcini & bacon sauce this week without it and serve it with filets just to get the taste. Any opinions??

[Kathy B]

You may just want to watch the sales, rib roast doesn't have to be that expensive. Just last week I saw an ad that had it for $5.99/lb, and I know that is about what I paid for it two years ago when I made one. I have never found Sam's Club to be that great as far as meat prices go.

[Leonard]

my dinner is next Saturday. Just hoping someone has made the rib roast from December BA???? I will definitely post a review! Wish me tons of luck!!

[donleyk]

Tons of luck! :D

I think you're on the right track with making the sauce and just garnishing the filets with it.