With the holiday season inching closer, it feels like this year has gone by in a flash. Stephen and I have done some serious adulting in 2017 and we can’t wait to celebrate both the past year and the year to come with our family and friends. Every year, we spend a few nights at each of our parents houses and every night is a feast. From hot pot to turkey to endless plates of homemade cookies, our holiday season has always centred around food.

Stephen and I also love to host dinner for friends visiting from out of town. Our first time hosting was a bit chaotic with every dish dirtied, heaping plates of leftovers and both of us almost too tired to enjoy the company. Over the years, we’ve learned a lot and while we’re still far from being perfect hosts, I like to think we’ve gotten better at organizing our chaos.

Win your very own Stainless Steel Roaster
To help make your holiday hosting a little easier, we’ve teamed up with All-Clad Canada to share our hosting tips and a delicious Prime Rib Roast recipe. Starting December 1st, All-Clad is running #12DaysAllClad giveaways, including the beautiful roaster in this post!

Hosting Tips
Here are also some tips from our kitchen about how we plan for a dinner party (more like casual get togethers that include being fed)that make the evening as stress free as possible.

What to serve
Figuring out a menu is my first step in organizing any kind of get together. I start with deciding on my entree and then work backwards to sides, appetizers and snacks. I try not to repeat the same kind of protein with each course. So if my main is turkey, I’ll serve oysters and a charcuterie plate for appetizers. If my main is seafood, I’d lean towards a leafy salad and toasted crostini with different butters. Since Stephen and I aren’t the strongest bakers (aside from pie), I’ll often leave dessert to my guests if they’re looking for something to bring. If your dessert game is strong, guests could bring a side or appetizer.

This recipe for Prime Rib Roast is a classic that Stephen and I love to make for company. The steps are straightforward, the portion size easily scalable, and the final result always impresses. During December, there’s usually at least one grocer that has Prime Rib Roast for sale, making it a great entree for a holiday dinner.

Tip: Don’t forget to ask about dietary restrictions and allergies! Since I’ve been expecting, I now appreciate a selection of non-alcoholic beverages even more.

How to plan a portion size
Once you have a menu of courses, the next thing to figure out is portion size. Stephen and I have learned first hand that 150 oysters is too many for 4 people, especially when there’s two more courses to follow. The best case is knowing how your guests’ appetites measure up relative to your own. I always go bigger on the main protein, which is the star of the meal and easy to pack away. One pound per person is a good amount. For a prime rib, one bone is usually good for 2 people. The one we made here was 3 bones and would’ve comfortably fed 6-8 people.

For sides, at a minimum I like to have a lighter side (brussel sprouts, french beans, kale salad), and a heavier side (yorkshire pudding, mashed potatoes). My goal is for all the sides to be finished with minimal leftovers. If I plan for two appetizers, I’ll stick to just two sides, but add one more if we have just one appetizer.

Tip: When it comes to charcuterie and cheese platters, don’t plate everything at once! I like to hold about 50% back and refill as the platter empties. This also lets you control how much your guests are filling up on snacks before the main meal. I plate the rest after dinner to munch on while we’re chatting or playing games.

The importance of multi-tasking
Multi-tasking is a must. When the roast is cooking? Make your sides. When Stephen’s at the stove? I’m setting the table or setting up snacks. Splitting up tasks splits the stress as well. Stephen is our executive chef but I make a pretty good sous chef and hostess.

Tip: If you’re going to be up early to get something in the oven, plan an afternoon nap into your schedule.

What to do with leftovers
First, I try to send my guests home with as much leftovers as they’ll take. This means stocking takeout or tupperware containers that I won’t miss. Next, I pack what I can for work lunches the upcoming week or dinners. Turkey or roasts are great because the protein can be repurposed (turkey soup, sandwiches, salad topping) easily and without becoming boring. Lastly, we freeze the rest, because there’s no way I can eat the same thing more than 3 times a week.

Disclaimer: This is a sponsored post in collaboration with All-Clad Canada. All ideas and opinions expressed are wholly mine.

This week has been tough. Pretty much out of nowhere, I started feeling under the weather and proceeded to spend the next two days in bed. After 30 hours of sleep, I’m refreshed but still quite low on energy. Luckily, The Hubs made a huge batch of braised ribs and pumpkin last weekend for me to enjoy while he’s out of town so I haven’t had to worry about cooking. As flu season continues, and I continue to recover, stews, soups and congee will be on the menu for the foreseeable future. This recipe for a hearty Beef Shank Stew hits all the right spots for flavour, comfort and easy to make.

Beef Shank Stew

2017-01-13 03:05:28

Serves 6

Perfect for cold weather, flavourful, hearty and easy to make beef stew

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Prep Time

15 min

Cook Time

3 hr

Total Time

3 hr 15 min

Prep Time

15 min

Cook Time

3 hr

Total Time

3 hr 15 min

Ingredients

1. 3 lbs beef shank cubed (boneless)
2. 2 potatoes
3. 2 onions
4. 1 leak
5. 3 stalks of celery
6. 5 green onions
7. 3 carrots
8. 2 tbsp cooking oil
9. 1/2 cup of flour
10. 3/4 can of tomato paste
11. 900ml of beef broth
12. 1 tbsp rosemary
13. 1/2 tbsp ground thyme
14. 4-5 bay leaves
15. 1 cinnamon stick
16. 1 tsp salt
17. 1 tsp of pepper

Instructions

1. Dice all the vegetables into quarter size chunks.
2. Toss and coat the cubes of beef shank in flour, salt and pepper.
3. In a pot, heat 1 tbsp of oil and brown the beef cubes then set aside.
4. In the same pot, add another tbsp of oil, the onions and sweat them until they turn translucent.
5. To the pot, add the chopped vegetables, browned beef, beef stock, tomato paste and spices. Bring everything to a boil and then simmer until the beef is tender (approximately 2-3 hours)

Notes

1. Tip: If the stew begins to boil dry, add 1/4 cup of water.

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Add the spices, bring to a boil and simmer under the beef is tender

This is Part 2 of my on Chef’s Plate, a meal subscription service. Part 1 covered my main thoughts on the program and this post will showcase another example of the food and recipes Chef’s Plate delivers.

Disclaimer: Products reviewed below were provided complimentary by Chefs Plate. All opinions expressed below are wholly mine and not indicative of the opinions or positions held by Chefs Plate.

The second recipe I ordered from Chef’s Plate was the grilled flank steak with roasted radicchio. Similar to the lamb burger, the meat included was top-notch. All of the instructions were clear and simple to follow. When I first unpacked the ingredients, I was worried that the portion size was not enough to fill The Hubby and I. After our meal though, while we weren’t stuffed, we weren’t hungry either.

Left to my own devices, I wouldn’t have thought to pair the steak with a jam reduction but the sweet flavour balanced well with the savoury beef. Radicchio is also an ingredient I usually shy away from (and pick out of my salads). This recipe introduced a method to make the bitter vegetable more palatable. While I still didn’t love it, I liked the experience of trying something new.

Overall, my second meal with Chefs Plate was consistent with the first. Chef’s Plate provided high quality ingredients and an easy recipe to produce a quick, delicious and nutritious meal.

Walking through a Chinese grocery store’s butcher section can sometimes be a test of knowledge. There’s plenty of hand written signs labeling cuts on meat in Chinese, but often the English translations are more vague (ie. lean pork, lean meat, beef meat). When The Hubby and I came across Beef Finger meat on sale, we had to try it out. This cut of meat is boneless and actually the meat that is in between the ribs. We decided to cook it the best way we knew how for an unknown cut, slow-cooked into a stew. The end result was saucy, flavourful and super tender.

Asian BBQ Beef Finger Stew

2015-07-24 15:51:05

Serves 4

Slow cooked beef finger meat stew, saucy and tender

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Prep Time

15 min

Cook Time

4 hr

Total Time

4 hr 15 min

Prep Time

15 min

Cook Time

4 hr

Total Time

4 hr 15 min

Ingredients

1. 1.5-2lb boneless beef finger meat
2. 2 tbsp grated ginger
3. 3 cloves of garlic minced
4. 1/2 diced onion
5. 1/2 tbsp five spice powder
6. 1/8 cup rice vinegar
7. 1/6 cup brown sugar
8. 1/6 cup soy sauce
9. 1/4 cup hoisin sauce
10. 1 tbsp cooking wine
11. 1 tbsp sesame oil
12. 1 1/2 tbsp Sriracha
13. 1 1/2 tbsp oyster sauce
14. 1/2 cup water
15. 1 tsp cornstarch

Instructions

1. Grate the ginger, mince the garlic and dice the onion, add to large mixing bowl
2. Into the mixing bowl, add the five spice, rice vinegar, brown sugar, soy sauce, hoisin sauce, cooking wine, sesame oil, Sriracha and oyster sauce and stir together
3. Cut the boneless beef finger meat into 2" by 1" strips and lightly sear all sides
4. Transfer the beef into the slow cooker, pour in the sauce and add in the water
5. Cook on high for 4 hours or low for 8 hours
6. If there's a lot of fat that comes out from the meat, skim at this point (we didn't skim any)
7. Add in cornstarch to thicken the sauce before serving

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble ingredients

Grate ginger

Dice garlic

Combine all ingredients for sauce

Lightly sear beef finger meat

Slow cook on high for 4 hours or low for 8 hours, skim fat and add in corn starch before serving

This was our first time making a prime roast and the meal turned out beautiful. A few hours in the oven with some careful tending and dinner was served along with roasted brussels sprouts and yorkshire pudding. This recipe is perfect for the holidays and easily serves 4-6 people. I was surprised with how straight forward the recipe was and not intimidating.

Cooking for guests is stressful, even more so as a new cook. The fiance and I have only just begun having guests over for dinner and I can’t wait to serve this roast to friends and family. Until then, while we continue to try out family size meals, I get a delicious lunch for the work week.

Prime Rib Roast

2014-12-21 23:38:37

Serves 6

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Prep Time

15 min

Cook Time

4 hr

Total Time

4 hr 15 min

Prep Time

15 min

Cook Time

4 hr

Total Time

4 hr 15 min

Ingredients

1. 4lbs prime rib roast
2. sea salt
3. crushed black pepper
4. vegetable oil
5. meat thermometer

Instructions

1. Preheat oven to 225 degrees
2. Place the rib roast in a baking pan just bigger than the roast, rub with oil until fully coated
3. Generously rub each side of the roast with sea salt and then crush black pepper
4. Insert the meat thermometer as per its instructions and place the pan in the oven
5. Roast, uncovered until the desired internal temperature is reached (this will take ~ 4 hours: ~140 degrees for rare, ~160 degrees for medium) - see note
6. Take the roast out of the oven, tent with aluminium foil and turn the oven up to 500 degrees
7. Wait until the internal temperature drops back down to 130 degrees and place roast back into the oven
8. Bake for another 10-15 minutes to form a crust as desired
9. Keep the roast covered until ready to serve

Note

1. The roast will continue to cook once removed from the oven and the internal temperature can climb anywhere from 5 - 20 degrees. To ensure the roast isn't overcooked, it can be taken out of the oven before it reaches 140 or 160 degrees.
2. The drippings can be used for any gravy recipe and served alongside

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Prep ingredients

Rub roast with oil, salt and crushed black pepper. Insert meat thermometer and bake at 225 degrees

Once desired internal temperature is reached, remove from oven, tent and wait until internal temperature drops to 130 degrees before baking at 500 degrees to form a crust

Serve with sides and gravy

Black Bean Beef and Pepper Stir Fry

2014-06-26 19:46:00

Serves 4

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 2 green onions, jullienned
2. 1 cup beef flank steak, sliced
3. 1 medium onion, cut into slices
4. 1 vegetable pepper (I used 1/2 yellow and 1/2 orange pepper for colour)
5. 4 cloves of garlic, minced
6. 1/4 cup of fermented black beans
7. 1 tbsp of corn starch
8. 1 tbsp of Chinese cooking wine
9. 1 1/2 tbsp of soy sauce
10. 1 tsp of ground white pepper

Instructions

1. Cut up the peppers, onions and green onions into thin stripes. Mince the garlic and black beans together.
2. Add the soy sauce, corn starch, white pepper and cooking wine to the beef flank. Stir together all the ingredients and set aside.
3. Oil the wok and once it begins to lightly smoke, add in the flank steak and saute until done, ensuring that all sides of the steak is cooked. Set aside.
4. Re-oil the pan, once the oil is hot add in the peppers and onions. Stir fry until onions start to become translucent. Clear a spot in the middle of the wok and add in minced garlic and black beans. Stir fry the vegetables until the garlic is cooked.
5. Add in the sliced green onions and the cooked beef back into the wok. Toss together and serve.

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble the ingredients

Cut up all the vegetables

Mince the garlic and black beans

Fry the flank steak first

Once cooked, set aside the steak

Stir fry the vegetables along with the minced garlic and black beans, once cooked, add the beef back in and toss all the ingredients together before serving

Chayote belongs to the gourd family and can be found in most Asian grocery stores. The texture of the flesh is crisp, full of water and can be eaten raw in slaws or salsa. I prefer my chayote sliced thin and cooked to just soft.

Chayote with Beef Flank Stir Fry

2014-06-21 15:07:39

Serves 2

Great quick and easy stir fry with Asian flavours

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Ingredients

1. 2 large chayote
2. 1 cup beef flank steak, sliced
3. 4 cloves of garlic, minced
4. 1 tbsp of oyster sauce
5. 1 tbsp of Chinese cooking wine
6. 1 tbsp of corn starch
7. 1 1/2 tbsp of soy sauce
8. A pinch of white pepper

Instructions

1. Cut chayote in half and take out the core. This can be done easily using a metal spoon. Slice the chayote into slices of even thickness.
2. Add the oyster sauce, soy sauce, corn starch, white pepper and cooking wine to the beef flank. Stir together all the ingredients and set aside.
3. Oil the wok, add in the minced garlic and salt.
4. Once the oil is hot*, add in the sliced chayote and stir fry until the flesh turns just translucent.
5. Remove the chayote from the wok and set aside.
6. Add more oil to the wok and saute the beef flank to the desired doneness.
7. Put the cooked chayote back into wok, toss together with beef and serve.

Notes

1. Tip: To test if the oil is hot, touch the oil with the tip of a dry wooden chopstick. When the oil is hot, bubbles will form around the chopstick.

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble the ingredients

Slice and core the chayote

Season the beef flank

Stir together the beef and seasoning

Add oil, garlic and salt to the wok

Once the oil is hot, add in the chayote and cook until the flesh turns just translucent

Remove the chayote and set aside, re-oil the wok

Stir fry the beef to desired doneness and add chayote back to wok, toss together and serve

The BF loves our Ninja 3-1 slow cooker, and I mean loves to the point where we actually use it weekly. One of the best conveniences is that it allows you to saute ingredients directly in the pot before switching to the slow cooker mode, reducing the number of dishes to wash. We’ve been testing out various stews and pulled pork recipes but my favourite so far is an adapted Asian style beef recipe from Nigella Lawson. The dish is sweet, with a sauce that is almost hoisin like with a hint of acidity. The first time we used beef shanks as the recipe called for and the flavour was amazing, but I found the cut of meat to be sinewy even after slow cooking. We substituted beef shank for short rib instead and made the dish was perfect, tender and fall off the bone. Pictured above, the short rib is served over a paratha and topped with cilantro.

Asian Slow Cooker Beef Short Ribs

2014-06-21 15:00:57

Serves 8

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Prep Time

30 min

Cook Time

4 hr

Prep Time

30 min

Cook Time

4 hr

Ingredients

1. 2 onions
2. 1 chunk of ginger (2inches)
3. 4 cloves of garlic
4. 2 tsp ground coriander
5. 3 tsp vegetable oil
6. 1 cup Chinese cooking wine, or dry sherry
7. 1/4 cup soy sauce
8. 1/4 cup packed, dark brown sugar
9. 900ml beef broth,
10. 2 tbsps oyster sauce
11. 1/4 cup rice wine vinegar
12. 2 cinnamon sticks
13. 2 star anise
14. 2 1/2 lbs of beef short rib

Instructions

1. Dice onions and grate ginger. Throw into dutch over and saute until soft along with chopped garlic and ground coriander.
2. Add in all wet ingredients and sugar and bring to a boil. Add star anise and cinnamon sticks
3. Transfer everything to a slow cooker, cube the beef short rib and add into slow cooker.
4. Cook on high for 4 hours
5. If you have a Ninja, turn on stove functionality, high and reduce sauce

Adapted from Asian Braised Beef Shank by Nigella Lawson

Adapted from Asian Braised Beef Shank by Nigella Lawson

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble the dry ingredients

Assemble wet ingredients, except for the beef broth, rinse off the short rib and pat dry

Dice the onions and throw into a mixing bowl

Grate the garlic

Combine wet ingredients and sugar

Throw the onions into the slow cooker/pan, grind the coriander seeds and add that in as well

Saute the onions until soft and add in the wet ingredients including the beef broth

Cube the short short rib and add into the slowcooker
Bring everything to a boil and slow cook on high for 4 hours