KCBS Foodie Chap Podcast:
Over the past 25 years, FOOD & WINE has awarded its prestigious Best New Chefs title to hundreds of talented up-and-coming chefs. To commemorate the award’s 25th anniversary, FOOD & WINE chose 25 superstar Best New Chefs to create the FOOD & WINE Best New Chefs All-Star Cookbook. The book, which includes 100 recipes and photos, highlights a visionary from each year with stunning portraits of the chefs by outstanding photographers such as Marcus Nilsson, Michael Tusk, Jake Chessum and Ethan Hill.
The book spans a wide range of styles and techniques from the best and brightest chefs in America, including some from our own back yard; Nancy Oakes of Boulevard, Chef Michael Tusk of Quince and Cotogna. Chef Michael is also the “cover guy” featured on the front of the December issue of Food & Wine magazine.
As Chef Michael Tusk and wife Lindsay celebrate 10 glorious years at the helm of Two Michelin star Quince in Jackson Square, San Francisco, Food and Wine celebrated them too with a party. The Foodie Chap was lucky enough to get an invite to this tasty night out where San Francisco’s culinaires and friends gathered to hoist a glass and break bread at Quince.
Please enjoy the chat with the smart and spirited Dana Cowin, Editor-in-Chief of Food and Wine Magazine, and hang on toward the end for the chat with Chef Michael who talks about his tasty prime rib recipe and about his unlikely new role as “magazine cover guy’!!
FOOD & WINE’s Best New Chefs book is available now through the Food & Wine website!
Prime Rib Roast with Horseradish Cream
BY MICHAEL TUSK
ACTIVE: 30 MIN
TOTAL TIME: 4 HRS 30 MIN
Chef Michael Tusk bastes this roast with a fragrant garlic-thyme butter for several minutes on the stovetop before roasting it in the oven. Don’t worry if the garlic gets very dark by the time the beef has finished cooking—it will taste delicious.
One 10-pound, bone-in prime rib roast (about 4 bones), tied
Freshly ground pepper
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 heads of garlic, halved crosswise
8 thyme sprigs
2 cups crème fraîche (16 ounces)
1/2 cup grated peeled fresh horseradish
1 tablespoon Champagne vinegar
1 tablespoon minced chives
1 tablespoon minced scallion
1 teaspoon salt
1 teaspoon cracked black pepper
1/4 teaspoon piment d’Espelette or cayenne pepper (see Note)
PREPARE THE ROAST
Preheat the oven to 325°. Using a sharp paring knife, make 1-inch-deep slits all over the surface of the meat. Rub salt and pepper all over the outside and in the slits of the roast. Heat the olive oil in a very large skillet. Add the roast, meaty side down, and cook over high heat until browned, about 10 minutes. Add the butter, garlic and thyme and cook over moderate heat, basting the roast with the butter, for 5 minutes.
Transfer the roast to a medium roasting pan, bone side down. Press the cut side of the garlic halves and the thyme sprigs onto the surface of the meat and roast, turning the pan occasionally, for about 3 1/2 hours; the meat is done when an instant-read thermometer inserted in the center registers 125°. Let rest for 15 minutes.
MEANWHILE, MAKE THE SAUCE
Combine all of the ingredients in a bowl.Carve the roast off the bone, then thinly slice. Serve with the horseradish sauce.
NOTES: Piment d’Espelette, a Basque red chile powder, is available at specialty food stores and online at vannsspices.com.
(TM and © Copyright 2013 CBS San Francisco and its relevant subsidiaries. CBS RADIO and EYE Logo TM and Copyright 2013 CBS Broadcasting Inc. Used under license. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)