|Jon squirreling away at lunch|
Let me confess, I do not have recipes and the meal absolutely could not be replicated. I'm sorry to disappoint but at the forefront of my mind was not keeping track of measurements-- it was getting a decent meal out on time. Our mission was accomplished with plenty of accolades from volunteers and participants alike.
This was the French bread recipe I used, which I tripled to make 12 loaves of bread: http://www.food.com/recipe/crusty-french-bread-101476 It's delicious and easy, even for a novice breadmaker like myself. I also used this recipe to make loaves of bread earlier in the week with which to make croutons. I baked the loaves of bread normally, let them sit out overnight, then chopped them into tiny cubes to make croutons the next night. I lightly drizzled olive oil over all of them and put them in the oven at 300º for 40ish minutes. When I took them out and let them cool, I used a grocery store bag filled with Romano cheese, salt and garlic powder to coat the little bread nuggets. I'm not a huge crouton fan because they're too crunchy (I also don't like kettle chips for the same reason) but I heard they were good and they smelled pretty amazing.
|The dish layout for 70 people|
Two helpful hints: as long as you wash carrots, you don't need to peel them. This will save you time and it will save your fingers from the throes of the peeler. And, if you plan to prepare your potatoes the night before, be sure to put them in water otherwise they will turn black and be inedible (I learned that lesson the hard way one time in Philly).
And so we get to Saturday... Jon sent me a schedule for the day earlier in the week, broken down to allot enough time for all that needed to be done. I'm not entirely sure that we stuck to the schedule at all but the meal got out on time and it was all hot and delicious!
|Our very helpful volunteer|
We then made the horseradish cream. We whipped cream and then dried out half a gallon of horseradish then folded it into the whipped cream. We also added white pepper. I was really reluctant to combine the delicious, fluffiness of whipped cream with the savory, potent flavor of horseradish. But, Jon forced me to try it (along with the candied carrots, which I'll get to) and I'm glad he did! The whipped cream cut the intensity of the horseradish and made a nice garnish to the prime rib.
Finally, we boiled the carrots. Now, I hate cooked carrots, in fact most cooked vegetables, especially when they're mushy. So when Jon said that he was going to make them, I wrinkled my nose and he promised me that I'd like them. What can I say, I'm a sucker for brown sugar and butter. I'm not sure that I'm convinced of the cooked carrot part, but if you soak anything in brown sugar and butter, it's going to taste good.
|The wreckage after getting the meal out|
...and was in bed for the next two days.