I note this is a recipe for home cooks and only comes out right with a 3-4 lb. piece of eye round. The result is a Medium Rare tender juicy beef with very little work or effort. This recipe has been going around forever. I read about years ago in a magazine, seen it on TV a bunch of times and a whole bunch of people do it on the web and on You Tube.

I built a natural rack with vegetables to help the beef cook more evenly and I thought the vegetables might infuse the drippings.

Then I applied vegetable oil,  kosher salt, fresh ground black pepper, granulated garlic, smoked paprika and a tiny micro pinch of cloves to the surface of the beef.

Off to a preheated 500 degree oven this 3 pound eye round went uncovered for 15 minutes. If you have a 4 pound roast you might need 20 minutes. Remember this recipe only works with 3-4 pound roasts.

After 15 minutes I shut the oven off and left the roast in the oven two hours.

After two hours I left it sit out a half hour to rest.

I used the juices with some slow roasted beef confit onions I had in my freezer.

My onions are so good that they’d taste good on a shoe. For the best results with this kind of roast you should look for prime grade beef or choice.

I think I’ll serve it with easy salt crusted potatoes. (I post that recipe soon)

The Gordon Ramey Cherry Clafoutis.

Literally I was forking grasping at straws to make Gordon Ramsey’s Cherry Clafoutis Recipe.

After all the cherries needed to be forking pitted and I forking used straws to pit the cherries.

So today I tried Gordon Ramsay’s Clafoutis recipe. It differed in ingredients from the other Clafoutis Recipes I already prepared. (see WTFork is the clafoutis Pt.1, 2 & 3 if interested) This one was made with mostly almond four and lots of eggs with heavy cream. It’s the richest of the clafoutis recipes I tried so far. I got the directions off the Sunday UK Times and perhaps some of the directions might have been missing so I had to wing it a little forking bit. I had to decide on how long to cook it and whether or not the clafoutis needed to be covered. I also had to decide if I wanted to slice the cherries. The recipe is pretty simple and easy to prepare. I also converted the UK measurements. This recipe came out great and taste delicious! You will impress your guest if you make this one!

Ingredients makes 6 servings

1/2 cup or 50g ground almonds

1/2 oz. or 15g flour

1 pinch fine sea salt

1 cup or 100g caster sugar (fine sugar)

2 large whole eggs

3 large egg yolks

1 cup plus 3/4 teaspoon or 250ml double cream

unsalted butter for greasing baking dish or dishes (4 small dishes are suggested)

icing sugar to dust bowl

3 cups or 300g fresh cherries washed and pitted

Directions set oven to 374 degrees F or 190 degrees C four individual serving dishes are suggested but the recipe said you can use one dish as I did. Your dish or dishes need to be buttered and dusted with icing sugar.

Mix the dry ingredients and make a well in the center.

In another bowl mix your eggs, yolks, cream.

And add to your well and mix in.

Your mixture will be on the thin side.

It’s suggested to leave to mixture rest in your refrigerator overnight or at the very least and hour in your refrigerator.

Get your buttered and dusted bowl or bowls.

If your doing the four bowls your cherries should be one layer.

Place your cherries in the bowl

and cover with the batter.

Here is where I winged it. (I note if your doing four bowls you will have to figure out the time in the oven yourself)

I placed the clafoutis uncovered in the oven for 25 minutes. After 25 minutes I saw it had a long way to go so then I covered it and let it go 20 more minutes covered. The clafoutis was done at this point.

The Clafoutis is suppose to be served warm so I cut a few slices.

The clafoutis came out forking great for still being very warm. It’s also delicious. It’s not too sweet and has a really nice texture with an almond background. It’s light but also rich at the same time. I liked the whole fresh cherries in it and the ends had this tasty caramelized taste that added something.

This Gordon Ramsay’s Cherry Clafoutis Recipe is Forking Great!

 

 

 

 

 

 

 

One of my favorite ways to prepare chicken is to infuse it with rosemary.

You can use any kind of forking chicken. I usually use boneless thighs for this one.

Take your chicken and place in a plastic bag and lightly pound it on both sides.

 

Now make like your rough sewing the rosemary threw the chicken starting from the base of the rosemary sprig.

Season your chicken on both sides with fresh ground sea salt, fresh ground black pepper and lightly flour the chicken on both sides with a healthy better tasting flour like kamut, farro, spelt or mung bean flour.

Get your fry pan on medium high heat and lightly spray it with nonstick cooking spray.

When the pan looks heated place the chicken in the pan and cover with aluminum foil.

Depending on the size of your chicken thighs you will need 5-7 minutes on the one side and 4-6 minutes on the other side.

Now you make some sort of pan sauce after the chicken is cooked.

To your pan you deglaze it with white wine or lemon juice or a little of both scraping the bottom of the pan. Maybe a little water or chicken stock, maybe the flour and seasoning that fell off the chicken to thicken. If you used thighs butter isn’t necessary because flavorful fat will come out in the pan. You might need a tiny bit of chicken base to boost the flavor. Add a little oregano maybe and adjust seasoning to your liking.

 

You can use other herbs.

I did a similar dish with lemongrass.

Peal of the dry parts of the lemongrass and slash it up a little. You will need a knife to make little slits in the chicken. Season with sea salt and fresh ground pepper. Flour.

 

I threw garlic, a thai chili, and some ginger in the pan. I made a pan sauce with chicken broth and a little light coconut milk and added some basil. This came out tasty and flavorful with moist flavorful chicken.