By Jack Houvouras
HQ 119 | AUTUMN 2022
Chef, television celebrity, author, movie producer, wife and mother. There aren’t many roles Milton, West Virginia, native Katie Lee Biegel can’t master.
She is the co-host of The Kitchen on the Food Network. The show has been nominated for multiple Emmy Awards, including Outstanding Informative Talk Show and Outstanding Informative Talk Show Hosts. She is also the host of Beach Bites with Katie Lee on the Cooking Channel and a judge for the Food Network’s popular Halloween Baking Championship series. You can also find her on Meat Sweats on FoodNetwork.com and the upcoming digital series What Would Katie Eat? She’s also a regular on such shows as Beat Bobby Flay, Best. Ever., Rachael Ray and Today on NBC.
Her cookbooks include Endless Summer Cookbook (2015), The Comfort Table (2008) and The Comfort Table: Everyday Occasions (2009). Her first novel, Groundswell, was published in 2011. The novel was adapted into a Hallmark movie earlier this year and premiered on the network Aug. 21, 2022. Groundswell the movie follows an Atlanta chef named Emma, played by actress Lacey Chabert, who travels to Hawaii on the heels of a personal setback. There she meets a surf instructor named Ben whose lessons help her to regain her footing.
“It was thrilling to work with Hallmark and bring my novel to the screen,” said Biegel. “This project has been a long time in the making, and it’s a dream come true to see my characters brought to life for viewers.”
Today Biegel resides in the West Village of New York City with her husband Ryan, daughter Iris and their rescue dog Gus. We caught up with her recently and invited her to send us a recipe for the holidays. She suggested our readers try her take on Prime Rib and Brussels sprouts. Sounds delicious to us.
Prime Rib with Beef Gravy
by Katie Lee
yield 6 to 8 servings
active time 30 minutes
total time 3 hours 15 minutes (includes standing time)
ingredients
One 6- to 7-pound bone-in prime rib (to make slicing easy, ask your butcher to cut the bones from the meat, then tie them back into the roast)
3 cloves garlic, sliced
1/4 cup kosher salt
2 tablespoons coarsely ground black pepper
1/4 cup all-purpose flour
3 cups low-sodium beef stock
1 tablespoon Dijon mustard
a few sprigs fresh thyme
a few sprigs fresh rosemary
1 clove garlic, smashed
1 tablespoon sherry vinegar or red wine vinegar
directions
Use the tip of a knife to make slits in the fat of the prime rib and stuff them with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes.
Preheat the oven to 450oF.
Put the prime rib on a rack in a roasting pan. Roast the meat for 10 minutes, then turn the oven temperature down to 350oF. Roast until the meat registers 120oF on an instant-read thermometer for medium-rare, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board and loosely tent with foil. Let stand for 20 minutes.
In the meantime, pour off most of the fat from the roasting pan, leaving a few tablespoons. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes, to cook out the taste of the raw flour. Vigorously whisk in the stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer and cook, whisking, until the mixture begins to thicken. Add the vinegar and cook for 1 more minute. Transfer to a serving dish.
Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.
Shaved Brussels Sprouts Salad
by Katie Lee
yield 6 to 8 servings
active time 10 minutes
total time 15 minutes
ingredients
2 cup (120 ml) fresh lemon juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup (120 ml) extra-virgin olive oil
kosher salt and freshly cracked black pepper
1 pound (455 g) Brussels sprouts, stems trimmed
1/4 cup (35 g) chopped dates
1/4 cup (35 g) diced Manchego cheese
1/4 cup (35 g) chopped almonds
directions
In a small bowl, combine the lemon juice and shallots. Let stand for 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the mustard and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper to taste.
In a food processor fitted with the slicing blade, process the sprouts until all are thinly sliced.
(Alternatively, use a knife to thinly slice them, or buy a bag of already sliced sprouts in the produce section of your grocery store.) Add the sprouts, dates, cheese and almonds to a salad bowl, drizzle with the dressing and toss to coat.
The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
