Dan's Papers - December 14, 2007 - Silvia Lehrer's Cooking Column

Cheese can play a pivotal role for all manner of holiday entertaining. Whether you arrange an attractive cheese board with olives, almonds and caper berries or offer a selection as a separate after-dinner course with perhaps a special dessert wine.
Mesclun, the popular mix of greens, is dressed with a shallot sherry vinaigrette then brought to another level when garnished and served with crostini spread with boursin, an ultra-creamy French cheese from Normandy.
I was recently introduced to Sno-frisk (snow-fresh), a Norwegian cheese. Creamy without being cloying, it was marvelous spread on crackers to serve with a glass of wine. Jarlsberg, another Norwegian import, made from partially skimmed cow's milk that's low in fat and sodium, is one of America's most popular cheeses. I grated this mild, but nutty cheese to top a gratin of pureed potatoes and celery root. This classic combination, and one of my favorites, became a do-ahead dish to bake and serve, and it's ready when you are. Serve it with a garlicky, paprika coated crusty rib roast for a festive holiday dinner.

MESCLUN SALAD WITH BOURSIN CROSTINI
The simple boursin cheese coated toast is ready when you are to toss your salad.
Serves 6

12-16 thin slices crusty baguette
2 shallots, finely chopped
1 teaspoon Dijon mustard
1-1/2 - 2 tablespoons Sherry wine vinegar
Coarse (kosher) salt
3- 3 1/2 tablespoons extra-virgin olive oil
1 package (5.2oz.) boursin cheese
6-8 cups mesclun greens, washed and spin-dried

1. Toast bread slices in a preheated 375 degree oven for 6-8 minutes or until golden. Set aside
2. Whisk shallots and mustard, add vinegar and salt then slowly whisk in the olive oil for the vinaigrette. Taste to adjust seasoning if necessary.
3. When ready to serve spread a thin layer of boursin cheese on each toast slice. Toss salad with vinaigrette to coat. Divide greens into 6 to 8 plates. Garnish each plate with two slices of crostini.

STANDING RIBS OF BEEF WITH SHALLOT CONFIT
A fine quality standing rib roast has a border of creamy white fat surrounding cherry red beef, unmarred by large fatty pockets. It's a once in a great while indulgence.
Serves 6 - 8

For the shallot confit
1/2 pound shallots, peeled and halved
1/2 cup dry red wine
1/4 cup ruby port
1 teaspoon fresh thyme leaves
1 teaspoon sugar

For the roast
4 pound first cut standing rib roast (2-3 ribs) trimmed of excess fat
2-3 cloves garlic, finely chopped
2 tablespoons sweet paprika
1 tablespoon coarse (kosher) salt

Preheat oven to 350 degrees

1. Combine ingredients for the confit in a small shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for 15-20 minutes longer or until shallots are tender and liquid is almost completely evaporated. Can be prepared several hours ahead.
2. In a mixing bowl combine garlic, paprika and salt. And stir to mix. Rub seasoning all over the top and sides of meat massaging it well. Refrigerate up to 3 to 4 hours.

Preheat oven to 400 degrees

3. Stand roast in a sturdy roasting pan, (the bones act as a natural rack) and roast for 15 minutes. Reduce heat to 350 degrees and roast 18 - 20 minutes to the pound until medium rare or 125 degrees on an instant meat thermometer when inserted into the thickest part of the meat without touching the bone. Allow meat to rest with a tent of foil for 15 minutes before carving. Meanwhile reheat the shallot confit to serve with the roast.

Note: To carve the roast: With a sharp carving knife cut the eye of the roast scraping away from the bones in one piece. Stand roast on the carving board and cut into slices. Slice through bones to serve seperately, if desired. Serve with shallot confit.

POTATO AND CELERY ROOT PUREE WITH GRATED JARLSBERG
This classic combination topped with grated cheese is a great way to serve it gratin style.
Serves 6

2 1/4 pounds Yukon Gold potatoes
1 knob celery root, about 1 pound
Coarse (kosher) salt
2 tablespoons unsalted butter
1/3 cup skim or whole milk
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 cup grated Jarlsberg cheese

1. Fill a 4-5 quart saucepan with fresh cold water. Peel potatoes, cut into 1-inch pieces and put in the water. Drain water from pan and put in fresh cold water to cover. Peel celery root and remove any wooden core. Cut into 1/2-inch pieces. Put in pot with potatoes and bring to the edge of a boil. Add a teaspoon or so of salt and adjust heat to a brisk simmer. Cook, with cover ajar for about 20 minutes or until vegetables are tender when pierced with a knife.
2. Drain the vegetables and puree with a potato masher or food mill. In a small saucepan warm the butter and milk then gradually beat into the pureed mixture with the oil. Season to taste with salt and pepper. Whip with a fork or whisk until fluffy and light. Transfer the mixture to a lightly buttered baking/serving dish and coat the top with grated cheese. Can be prepared ahead to this point. Cover with plastic wrap or foil and refrigerate up to one day ahead.
3. When ready to bake bring the gratin to room temperature and preheat oven to 375 degrees. Bake for 18-20 minutes until heated through and cheese is melted.