MIELEUSA.COM
Food Destination:
Your Kitchen
Food & Wine Best New Chefs Alumni Angie Mar loves to
seek out new culinary destinations to fi nd inspiration.
New York chef and Beatrice Inn owner Angie Mar fell in love with
Paris when she was seven. It’s still her favorite place to visit and has
had a signifi cant infl uence on her food. “There’s nothing more Parisian
than a celebration of herbs. It reminds me of the streets of Paris,” she
says. That inspiration led her to create a prime rib recipe that is
generously seasoned with two of her favorite herbs: rosemary and
lavender. And while Mar’s love of meat is clear from her menu at The
Beatrice Inn, she’s particularly fond of prime rib—especially when
entertaining, because it brings back childhood memories of Sunday
dinners with family.
For this prime rib recipe, Mar usually sears the roast at the end
because of all of the herbs in this version. “I typically choose a reverse
sear so the fat renders slowly onto the herbs and the meat becomes
fragrant,” she says. But thanks to the AutoRoast setting in the Miele
M Touch convection oven, she’s able to sear it at the start and still get
the same results. “AutoRoast can brown it right in the oven,” she adds.
She also encourages home cooks to use a meat thermometer, like
the Wireless Precision Probe included in the M Touch convection oven.
It has four measuring points, so you’re guaranteed a perfect prime rib.
To get the full recipe go to foodandwine.com/miele.
For more of Mar’s tips on meat cookery, check out her new
cookbook, Butcher + Beast, available October 1st.