RIP 2016 - No one liked you anyway

I'm not the first one to say it of course, nor will I be the last, but 2016 was not the best of years. We lost a lot of talented human beings and gained one Oompa-loompa President Elect. So as we bid a hearty farewell to 2016 (don't let the door hit you on the way out) and welcome in a fresh start in 2017, I'd like to share with you a few recipes that made my 2016 not entirely hopeless.

By the way, for the numerology geeks out there, 2017, when added up equals 1 (2+0+1+7=10, 1+0=1) the beginning, a total fresh start. Let's make the best of it shall we?

Here are three delicious recipes that were the highlights of my last month in 2016 - some are a bit extravagant (it was the holidays after all) and some easy to pull off on a busy night (it was the holidays after all). But they were all delicious and the wonderful family and friends I had over to enjoy those meals with me made it all the better.

Whole Roasted Ducks with Crispy Duck Fat Potatoes

Serves 8 with some leftovers

Ingredients

2 5-pound whole Pekin ducks, trimmed of excess fat

1 large onion, quartered

1 medium orange, quartered

Kosher salt and freshly ground black pepper

3 pounds Russet potatoes, peeled and cut into big chunks (keep them about the same size so they cook evenly)

Prep

1. Preheat oven to 425°. Set ducks, breast side down, on a work surface and score fatty areas along backs and thighs with a very sharp knife, being careful not to cut into flesh. Turn over and score fat, concentrating mainly on breasts but extending to tops of legs.
2. Stuff ducks with onion and orange; season generously with salt and pepper. Place ducks, breast side down, in a large roasting pan; pour in ½ cup water. Roast, rotating pan occasionally, until duck fat starts to render, water is evaporated, and skin is golden brown, about 40 minutes. Remove pan from oven and transfer ducks to a platter. Carefully pour rendered fat into a heatproof measuring cup.
3. Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers 155°, 50–60 minutes. Transfer ducks to a cutting board; let rest at least 10 minutes before carving.

Simple Pasta Carbonara

Serves 4 to 6

*I have posted a Carbonara recipe before, this one is slightly different (less rich, less egg yolk) but you will notice that in both recipes I like to keep it classically simple - no garlic, no cream, you don’t need it. Why mess with perfection?

Ingredients

1 pound dry rigatoni (or your favorite pasta)

4 large eggs, as fresh as possible

8 ounces guanciale, pancetta or bacon, cut into lardons

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup freshly grated Pecorino

Freshly cracked black pepper

Sea salt

Prep

1. Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the pasta and cook for 8-10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Add the drained pasta to the pan. Turn off the heat.
3. In a small bowl whisk the eggs, the cheeses, and a splash of the reserved pasta water until well-combined. Add the egg mixture to the pasta and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
4. Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.
5. Divide the pasta into bowls, give them a final smattering of cheese and cracked black pepper, and serve immediately.

Prime Rib for Two-ish

*People seem to only make Prime Rib for a crowd during the holidays, I find it better suited for two people, anyway, it’s cheaper than feeding 10.

Ingredients

One standing rib roast, 2-3 lbs (estimate about 1 pound per person)

1 small garlic clove peeled and thinly sliced

1 Tablespoon fresh rosemary, finely chopped

Kosher salt and freshly ground black pepper

Prep

1. Preheat oven to 425 degrees
2. Rinse the prime rib and pat dry with a paper towel, allow the roast to come to room temperature prior to roasting. This will allow the roast to cook evenly.
3. Make little slices all over the roast and insert garlic slices inside. Rub the roast with the rosemary and very generously with the salt and pepper.
4. Place the roast in a cast iron skillet (or a roasting pan) and roast for 20 minutes at 425, reduce oven to 325 and roast for another 25 minutes or so. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
5. When the roast reaches the desired internal temperature remove from the oven      and let stand for several minutes prior to carving, 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)