Daily Dish the Sonoma Market blog
DIY Dinner Party: The Final Countdown
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It's easy to host a fantastic feast, especially with this handy cooking countdown. Follow these simple instructions for a delicious DIY dinner featuring Standing Rib Roast, Whipped Horseradish Cream, Gourmet Green Bean Casserole, Pureed Parsnips and Brioche Chanterelle Bread Pudding. Bon appetit!
It's easy to host a fantastic feast, especially with this handy cooking countdown. Follow these simple instructions for a delicious DIY dinner featuring Standing Rib Roast, Whipped Horseradish Cream, Gourmet Green Bean Casserole, Pureed Parsnips and Brioche Chanterelle Bread Pudding. Bon appetit!
The Day Before:
Pick, clean and blanch green beans.
Fry shallots.
Prepare horseradish.
The Day Of:
Noon: Pour yourself a glass of wine, and get yourself situated with your checklist, mise en place and anything else you need.
1:00 p.m.: Pull roast out of refrigerator and season. Allow to sit at room temperature for 2 hours.
1:30 p.m.: Assemble bread pudding, then refrigerate until slightly before baking.
2:30 p.m.: Preheat oven to 450°F.
3:00 p.m.: Sear roast in hot oven for 15 minutes.
3:15 p.m.: Reduce oven temperature to 325°F and continue roasting for 2 hours. Prepare green bean casserole and set aside.
4:00 p.m.: Remove bread pudding from refrigerator.
4:15 p.m.: Make parsnip puree, cover with foil and keep at a warm temperature.
5:15 p.m.: Remove roast from oven and let rest for 45 minutes. Increase oven temperature to 350°F and bake bread pudding.
5:30 p.m.: Place green bean casserole in oven beside bread pudding.
5:45 p.m.: Whip heavy cream for horseradish sauce.
6:00 p.m.: Remove bread pudding and green beans from oven.
6:05 p.m.: Arrange all dishes for presentation. Carve the roast tableside, plate and serve. Enjoy!
