A little Cuba

A little Cuba

I mentioned last week we have been ordering and enjoying meat from Niku Farms. They sell pasture grain fed meats that are raised locally.

I have been trying new cuts of beef I haven’t had before such as skirt steak. It is a lot like flank steak in texture, so it needs marinating or braising to relax the fibres. The day I made this was rainy and cold, so I found a dish to warm body and soul. Cuban fare is a mix of Spanish, African and Caribbean flavours. The influence of the sunny south are abundant in this recipe with the peppers and seasonings which you can vary to suit your tastes.  
This recipe can be made in a crockpot on low for 8 hours. I chose the oven as I made this dish in the afternoon. I served over rice but I’m sure beans or potatoes would work well here too.

Hoping this dish will transport you back to past and hopefully future warm sunny vacations.

Cheers!

Slow Braised Cuban Skirt Steak

·        2 pounds skirt steak trimmed of fat

·        1 cup beef broth

·        1 large onion chopped

·        1 yellow pepper chopped

·        1 carrot chopped

·        4 minced garlic cloves

·   1 tablespoon each smoked paprika, cumin and oregano

·        1 tsp red pepper flakes

·        Salt and pepper to taste

·        Lime juice to drizzle over

·        Oil

Preheat oven to 350F

In an oven proof dutch oven add a good glug of oil and heat.

Add the steaks and brown on both sides.

Transfer to a plate and set side.

Add the vegetables and sauté until starting to soften.

Add the spices and then pour in the broth.

Deglaze the pan by scraping any bits on the bottom.

Add back the steak and any juices, cover and place in the oven.

Cook until meat is falling apart about 2 to 3 hours.

Shred the meat with two forks or slice against the grain and serve with the sauce over hot rice. Drizzle lime juice over top.

Wine suggestion: Tempranillo  

In Short of It

I love trying different cuts of meat. Two of my favorites now are oxtail and beef short ribs

I find both much cheaper and easier to find in Asian food markets. I was lucky to score a large package of short ribs for four dollars on the weekend. When cheap cuts of beef on the bone are braised for hours in the oven submerged in liquid the result is fall off the bone melt in your mouth meat.

St. Patrick’s Day fare is often hearty fare like braised meats and potatoes paired with dark ales and stouts. Perfect for the blustery March weather.

This dish is now one of my favorites and combines all the above components for a wonderful St. Patrick’s Day meal.

Ale and Molasses Oven Short Ribs

  2 ½ lbs beef short ribs

oil

2 cups chopped onions

  2 tbsp minced garlic

  1 tsp dried sage

  ½ can of tomato paste

  2 tbsp molasses

  I can of dark beer (I used a coffee infused one)

  1 cup beef stock

 1 tsp browning liquid (optional but makes the gravy nice and dark)

Preheat oven to 325F

In an oven proof Dutch oven heat a few glugs of oil and brown the ribs on all sides.

Remove and set aside on a plate.

Add onions and garlic and cook until onions are tender.

Add and combine remaining ingredients.

Add ribs back in and bring to a simmer.

Cover and place in the oven for 3 hours.

Remove lid for last 15 minutes or so if liquid not reduced enough.

Serve over mashed potatoes. Sauce over top. 

Wine or Beer suggestion: Shiraz or Guinness

Cheers!

Life as we know it...

Life has been a bit crazy so I took a bit of hiatus from Hall in the Kitchen..but wow... four months go by fast don't they?
The hot topic of conversation these days is the long harsh winter we are having. Has anyone heard of the term Polar Vortex until this year? I know I haven't!
All I want to do is either sit in front of my warm fireplace or cook comfort foods in the kitchen.
That said here are two hearty dishes to help us get through the last few weeks of the "Polar Vortex" winter we are having.

Savory Veal Scaloppine

Over Rice

•  ~olive oil
• 1 pound of thin sliced veal
• 1  can of diced tomatoes
• 1 diced onion
• 1 diced red pepper
• 1 tbsp minced ginger
• 1/4 cup of hoisen sauce
• 1/2 cup of beef broth
• rice

In a large deep pan  heat a few glugs of olive oil and brown the veal lightly on both sides.
Add remaining ingredients except rice ,cover and cook on medium low heat for about 45 minutes to an hour. Veal should be fork tender.
Meanwhile cook rice according to package.
Serve veal over the hot rice.

Sausage Penne

•  ~olive oil
• 1 lb of mild Italian sausage
• 1 orange pepper chopped
• 1 onion chopped
• 2 tbsp minced garlic
• 2 tbsp Italian seasoning
• 1/4 cup of olive oil
• 1/4 cup of flour
• 1 cup each of  milk and cream
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• penne

In a large deep pan  heat a few glugs of olive oil and cook the sausages until browned.
Remove and slice. Add the vegetables to pan and cook until softened.
add the sausages back to pan with Italian seasoning and toss together.
Cover and cook on medium low until sausages are cooked through and no longer pink in center.
Meanwhile boil the pasta according to package directions while you make the cream sauce.
In a small saucepan  heat the olive oil.
Add the flour whisking until smooth .
Add the milk or cream whisking until the cream sauce is to your desired consistency. Add the cheese and mix well. Season with salt and pepper.
You can add oregano or basil if you wish.
Drain the pasta.
Add the sausage mix and then the cream sauce, toss together and serve with fresh ground pepper and Parmesan cheese on top.

Wine suggestion for both dishes: Malbec

Cheers!

Easy Breezy

Well here I am again in the middle of summer and feeling lazy.

I have to admit when it comes to cooking I am a cold weather gal.
I love making those cosy oven or stove top dishes that simmer for hours that warm you from nose to toes.
I get lazy in summer...throw a steak or burger on the grill...toss a salad...voila dinner is done. 
Well I decided that has to change and am challenging myself to be more creative in the warm months.
So I give you today a roast with a dry rub that can put together quickly and be put on the BBQ.
Anything goes on the side such as baked potatoes, beans or seasonal vegetable.

So here is to an easy breezy lazy summer!

Sirloin Dry Rub Roast

• one 2 to 3 pound sirloin tip roast
• 2 each tbsp chili powder and paprika
• 1 tbsp cracked black pepper
• 1 tsp each oregano and thyme

Combine all seasonings in a bowl. 
Rub the roast on all sides with the spice mixture.

Roast on the BBQ on medium heat until thermometer reaches desired doneness. Turn occasionally.
  Remove and let rest for 10 minutes.
Slice and serve.
Wine Suggestion: Malbec

Cheers!

When Irish Eyes Are Smiling

I'm so glad that March is here.
For me that signals that spring is just around the corner and for many, Spring break.
St. Patrick's Day is also coming up soon, and for that I have an authentic Irish stew recipe to share.

The stew's key ingredient here is Guinness. 
This beer is made from Guinness brewery a  brewery founded in 1759 in Dublin Ireland  by Arthur Guinness.
It is very dark and full of body and helps give the gravy a rich taste.
Browning the meat in small batches slowly allows the meat to become golden brown on the outside and not grey. By over crowding the pan the meat will cool down the pan and release too much water. So take your time it is well worth the effort.
I started the stew on the stove and then slow cooked it in the oven for a few hours.
By thickening the broth with cornstarch instead of flour  keeps the gravy color nice and dark.
Serve with Sourdough or Irish Soda bread.

Happy St. Patrick's Day!!

Guinness Beef Stew

• ~ vegetable oil
• 1 to 2 pounds of stewing beef or blade roast cut into 1 inch cubes
• 1 onion diced
• 3 carrots and parsnips cut up
• 5 potatoes cut up
• 4 cups of beef stock
• 1 cup of  Guinness Beer
• 2tbsp molasses
• 2 tbsp each of thyme and parsley
• 2 tbsp Worcestershire sauce
• salt and pepper to taste
• 3 tbsp cornstarch mixed with 1/4 cup cold water to thicken gravy

Preheat oven to 300F
In a dutch oven heat a couple of good glugs of  the oil and brown the meat slowly in batches until golden brown on all sides.
Remove to a plate.
Add the vegetables and cook for a few minutes until the onion softens.
Return the meat to the pot and add the liquids and spices.
Combine and bring to simmer.
Cover and place in the oven for about 3 hours.
Remove and place on stove top bring to low boil add the cornstarch mixture and stir until thickened.
Serve with warm bread.

Drink Suggestion: Guinness Original or Shiraz

Cheers!

Matchmaker

I am a big fan of pairing foods with wine.

This Christmas I received a bottle of wine as a gift.
It said on the label that the wine went well with Hoisin Steak.
So I set out to find the perfect recipe to go with this wine however most of the recipes I researched had the steaks being grilled outside.
Well, we all know that right now it is way to cold to be outside grilling so I made up my own version using the oven.

Hoisin sauce is found in the Asian section of grocery stores. It is made from soybeans and spices.

I was so pleased with how this turned out and with the wine it was a match made in heaven.

Oven Hoisin Steak

• 1/2 cup of hoisin sauce
• 1/2 cup of soy sauce
•  1 tbsp minced fresh ginger
• 2 tbsp black pepper
• 4 strip loin steaks

 Mix first 4 ingredients and place in a zip lock bag.
Add steaks and marinate in fridge for 2 to 3 hours.
Preheat oven to 375F
Place steaks and remaining marinade in baking dish.
Cook in the oven until streaks are done to your liking. (about 20 minutes for medium)
Let rest for a few minutes and serve with rice and broccoli. 


Wine Suggestion: Red Velvet by Cupcake Winery


Cheers!

Rerun

Now that the cold weather has finally descended upon us our thoughts once again turn to warm comfort foods.
I have previously posted this recipe before however I recently made it again and revamped the ingredients. I think it is much better so I am posting it again.

Hungarian Goulash has been around since the early 19th century. It was very popular among herdsmen who worked in the fields. They cooked this cross between a soup and stew over an open fire in a cast iron pot.

This hearty dish can be served on its own with crusty bread, over potatoes or rice as I have done here.

I guarantee this dish will warm you from the inside out.

Hungarian Goulash

• ~olive oil
• 2 pounds of diced stewing beef
• 3 onions sliced
• 2 red bell peppers diced
• 2 carrots diced
• 1 tbsp minced garlic
• 1/2 cup paprika
• 2 tsp caraway seeds
• 2 tsp oregano
• 2 cups of beef stock
• 2 cups of red wine
• 1 can of tomato paste
• 1  cup of strained tomatoes
• 1/2 tsp cayenne
• salt and pepper to taste

Preheat oven to 325F
In a dutch oven heat the oil and saute the onions and peppers until light brown.
Add the beef and cook until browned.
Add garlic and seasonings and continue to cook until a few more minutes. Add the remaining ingredients bring to a low boil.
Cover and place in the oven.
Cook until meat is tender and stock is reduced.
About 3 hours.

Serve over potatoes, noodles or rice.


Wine Suggestion: Cabernet Sauvignon

Cheers!

Rehash

St. Patrick's Day is on the weekend as I am sure you already know.

I know a lot of you will be making corned beef dinners and the like.

For those of you that don't have hours to make a large Irish dinner this  is a quick way to get your corned beef fix this weekend.

Corned beef hash can be served for any meal of the day, breakfast, brunch, lunch or dinner. It is easy to prepare and is limitless in variations. It is a great way to use up leftovers as well. 

Hash was created during the war when rationing of food was in place. It was a cheap way to get a bit of meat into the diet and still be a satisfying meal.

So whatever you are serving this weekend... Happy St. Patrick's Day everyone!

Corned Beef Hash

• ~oil
• 1 onion diced
• 1 diced red pepper
• 1 can of corned beef flaked 
• 1/2 a package of frozen hash browns or a cup of cooked leftover cubed potatoes
•  2 tbsp parsley
• 3 eggs scrambled
• salt and pepper to taste

In a skillet heat some oil and add the onions and peppers. Cook until softened

Add the meat and potatoes and parsley. Cook until potatoes are golden and it is all heated through.

Scramble the eggs in a bowl.

Move the hash to one side of the pan.

Add the eggs and cook until done then combine with the hash.

Serve with ketchup or chili sauce.

Beverage Suggestion: Guinness Beer

Cheers!

The Rain in Spain...

According to the calendar it's Winter.

However as I look out the window it looks like Spring..all the snow has melted and it is mild and pouring rain, but tomorrow they are forecasting snow again?

Weird weather....

Whatever it is doing outside this is still the time of year I turn to the oven to create warm  dishes to soothe away the damp chill.

This is a twist on the traditional dish Swiss Steak. I've given it a Spanish flair by adding olives, capers and lots of herbs.

Capers are found in the condiment section of the grocery store near the pickles. They are the bud of a plant found in the Mediterranean and they are salty like  olives.

 Whatever kind of Winter we are having, enjoy the comfort food that comes along with it!

Spanish Style Smothered Steak

• ~olive oil
• approx 2 pounds of steak (inside or outside round work well)
• 1 onion sliced
• 1 tbsp minced garlic
• 1 can of stewed tomatoes
• 1 cup of green olives
• 1/4 cup of capers
• 1/2 cup of red wine
• 1 tbsp of oregano
• 1 tbsp of basil
• flour for dredging 

 Preheat oven to  350F

Generously sprinkle flour on a shallow plate and dredge to coat all sides of the steak.

Heat oil in a deep oven proof dutch oven or deep pan with a lid.

Brown the steak on both sides in the oil over medium heat on stove top.

Add remaining ingredients over top and toss a bit to mix together.

Cover and place in the oven. 

Cook for 1 to 2 hours depending on the cut of steak and desired tenderness.

Remove cover for last 15 minutes to allow sauce to thicken a bit.

Serve alongside mashed potatoes or rice.

Cheers!

Transition

 I think the summer went by really fast, seems like yesterday we were making summer plans and now tomorrow the kids head back to school.

So it begins...the transition from lazy summer days doing nothing to crazy hectic schedules, homework and lunch making. 

The weather today certainly feels like fall, cool and cloudy.

Makes me crave classic comfort foods like meat loaf.

This is a classic dish that can be assembled quickly and put in the oven while you catch up on other things. The leftovers make a great lunch the next day tucked into a bun or reheated.

You can use ground turkey or chicken for a lighter version. I prefer using oatmeal as a binder rather than breadcrumbs as it seems to hold together better and adds moisture if using lean meat.

Serve with mashed potatoes and green beans.

Classic Meat Loaf

• 1 egg
• 1 tbs Worcestershire sauce
• 1 tbs minced garlic
• 3/4 cup of oatmeal (or bread crumbs)
• 1/2 cup of ketchup , hot salsa or hot chili sauce
•  1/4 cup of fresh sage
• 1/2 diced onion
• 1 tbs dried leaf thyme
• salt and pepper
• 2 pounds of ground beef

Preheat oven to 400F

In a large bowl combine all ingredients except meat and mix well.

Add meat and combine to mix together.

Pat into a greased loaf pan.

Top with ketchup or hot sauce of choice and parsley.

Bake in the oven until the meat thermometer reads it is cooked in the center, about one hour.

Remove and let rest for 10 minutes. 

Slice and serve

Wine Suggestion: Malbec

Cheers!

Blame it on the Rain

My herb garden is bigger than I have ever seen it. Guess I can blame all the rain for that. But I don't mind the over abundance of herbs at all , I am just so happy summer is here again.

I've missed being in the garden, barbecuing and dining outside.

Here are two easy recipes that take mere minutes to put together.

The first is a orange infused steak that quietly marinates all afternoon allowing you to tend to the garden.

The other is an easy side dish that throws together easily and cooks without much tending to allowing you to relax on the patio.

You can vary the vegetables and seasoning amounts to suit your taste.

I love easy summer living...lets just hope we stop getting so much rain!

Citrus Pepper Steak

• 1/2 cup of catalina type dressing
• orange juice and zest from 1 orange
• 2 green onions sliced
• 1 tsp cracked peppercorn
• 1 tsp minced garlic
• 2 large beef sirloin steaks

In a bowl mix all ingredients except meat. Reserve half for later.

Place meat in a ziplock bag and pour in half of the dressing.
Seal and rotate and flip bag to mix well.

Place in fridge for at least 2 hours to marinate.

Grill steaks to desired preference.

Slice against the grain and place on platter on arranged  orange slices.

Pour reserved dressing over top.

Roasted Barbecue Vegetable Medley

• 1 pound of small potatoes halved or quartered
• 1/2 pound  baby carrots
• 1/2  red pepper chopped
• 1 cup of radishes sliced
• 1/2 red onion sliced
• 1 cup grape tomatoes
• 1 tbsp each of oregano, basil, chives and parsley (may be dried or fresh)
• 1/2 a cup of olive oil
• 1/4 cup pf balsamic vinegar
• salt and pepper

In a disposable aluminum pan toss everything together until well coated.

Seal with foil and place on top rack of barbecue set medium high until tender. (about half an hour) Mix halfway through.

Cheers!

Wrap Up

Well here we are, about to wrap up another year.
I love this season with all the parties and special dinners and I always like to prepare a special meal on New Years Eve and New Years Day.

This is an elegant dish that is perfect for entertaining.
There is a bit of preparation involved but the effort is worth it. This recipe is based on one by Gordon Ramsey which is often prepared on Hell's Kitchen.
Serve with roasted or mashed potatoes and a green vegetable such as baby Brussels sprouts. This dish is sure to impress.

Happy New Year!

Beef Wellington

• 1 1/2 pound beef tenderloin
• 2 cups of cremini mushrooms diced fine
• 4 slices smoked or plain prosciutto (I used both)
• 1 sheet of butter puff pastry rolled out
• 2 beaten egg yolks
• olive oil
  
• Preheat the oven to 400F.
• Heat olive oil in a large pan and quickly sear beef all over until it’s just brown. Remove and allow to cool.
• Roughly chop the mushrooms and blend in a food processor to a puree. Scrape the mixture into the pan you seared the meat in. Cook until all the moisture is out of the mushrooms.
• Roll out a generous length of plastic wrap, lay out the four slices of prosciutto, each one slightly overlapping the last.
• Spread the mushroom mixture evenly over the prosciutto.
• Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the prosciutto and mushrooms over the beef into a tight roll. Twist the ends to secure the wrap. Refrigerate for 20 to 30 minutes, to let the beef set.
• On a floured surface roll out the pastry to a rectangle about 1/8 of an inch thick. Unwrap the meat from the plastic wrap.
• Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry cut off the excess and turn over so the seams are on the bottom.
• Egg wash all over top and sides
• Chill again to let the pastry cool for 15 minutes. Egg wash again before baking at 400F for 20 minutes then lower heat to 350F and cook for a further 15 minutes. Rest 10 minutes before slicing.
• The beef should be pink in the middle when sliced.

Wine Suggestion: Cabernet / Shiraz


Cheers!

Mini Me

Now that I am back to work the dinner time preparation has become a shared task among all family members.
My girls love to help mixing the ingredients together and filling the muffin cups in this dish.
(They love cooking as much as I do!)
This variation takes the traditional meatloaf that normally takes an hour to cook and halves the cooking time to 30 minutes.
You can vary the additions to the meat to create your own creation.

In 30 minutes you can have mashed potatoes and green beans done to accompany this great all time favorite family meal.

Mini Greek Meat Loaves

• 1 pound of ground beef
• 1 cup feta cheese
• 1 cup diced roasted red pepper
• 1 tbsp of oregano
• 1 egg
• salt and pepper

Preheat oven to 400F In a bowl combine all ingredients .

Spray a muffin pan with cooking spray.
Fill each muffin pan until full.
Bake for 30 min or until internal temperature is 160F.

Wine Suggestion: Cabernet Sauvignon

Cheers!

Hola!

In case your wondering I recently returned from a week long vacation on the Mayan Riviera, Hola means Hello in Spanish.
We had a great time, although while it was enjoyable eating from an all you can eat buffet every day I did miss cooking in my kitchen after awhile.

I came across this recipe and changed a few things. It brings back memories of my vacation with the spicy Mexican flavors. If you find jalapeno peppers too hot you can use chipotle or pepperoncini peppers which are more subtle.
You don't need to use an expensive cut of beef for this dish. A blade, rump, round or sirloin tip which I have used here all work well.
Serve with corn and mashed potatoes with chipotle puree mixed in to complete this Mexican inspired meal.

The sun is shining, the air is warm..."Hola" spring!

Mexican Style Beef Roast

• vegetable oil
• beef roast of choice about 4 to 6 pounds
• 1 onion chopped
• 1 tbsp garlic minced
• 1 yellow and red pepper diced
• 2 hot peppers such as jalapeno diced
• 3 tbsp chili powder
• 2 tbsp each of oregano and cumin
  
• 2 cups of beef broth
• 1 dark beer
• 2 tbsp Worcestershire
  
• 1/4 cup of tomato paste
• 1/4 cup of lime juice
• cornstarch water mix in a jar
  

Preheat oven to 300F

In a large dutch oven heat the oil and brown the roast on all sides.
Remove to a plate.
Add the onions garlic and peppers and cook for a few minutes.
Add the remaining ingredients except the lime juice.
Bring to a low boil mixing well.
Return beef to the pan cover and place in the oven for 3 to 4 hours or until beef is fork tender.

Turn the beef a few times throughout the cooking process.
When the beef is done remove and tent with foil on a platter.
Place the dutch oven on stove top and bring the mixture to a low boil.
Add the lime juice. In a small jar mix the cornstarch with cold water and mix well.
Add to the sauce stirring well until desired thickness is reached.
Serve along side the carved beef.

Wine Suggestion: Chilean Shiraz Blend



Cheers!

Puffed

This is one of those dishes that looks intimidating and labor intensive but really isn't.
I adapted this recipe that is in one of my Jamie Oliver cookbooks.
I thought I had everything to make it exactly as written but I was missing a couple of key ingredients ( like Guinness, mushrooms and raw cubed beef), so I just decided to use some leftover steak I had on hand and create my own version as I had already thawed the pastry.

I still plan on making the original however everyone thought my version turned out really good.

Deep Dish Beef Pie

• olive oil
• 1 onion chopped
• 2 tsp minced garlic
• 1 tablespoons of butter
• 2 carrots chopped
• 1 celery stalk chopped
• 1 pound of cooked cubed beef steak or roast
  
• 1 tbsp of rosemary
• salt and pepper
  
• 1 bottle of dark beer
• 1 tablespoon flour
• 1 cup of shredded old cheddar cheese
• 1 pkg of puff pastry thawed
• 1 beaten egg

Heat oven to 375F

In a deep dutch oven heat the olive oil and add the onion, carrot, garlic and celery.
Cook until slightly softened.
Add the beef, butter and seasonings and mix well .
Add the beer , stir in the flour and bring to a simmer.
Cover and place in the oven for 1 hour or until sauce is dark and thickened.
Remove and stir in 3/4 of the cheese. Let cool slightly.
Meanwhile divide the puff pastry into two pieces, one third and two thirds. roll out the pastry on a floured surface to make a bottom and top for the buttered casserole dish you are using for the pie.

Line the dish with the larger of the pastry so that the sides hang over the edge.
Pour in the stew and top with remaining cheese.
Place the other piece of pastry on top and fold over the hanging pastry on top twisting slightly.
Cut a crisscross design with a sharp knife and brush the top with the beaten egg.
Bake for 45 minutes until top is golden and puffy.

Wine Suggestion: Shiraz or dark beer


Cheers!

Warm Up

Warm Up

Now that the cold weather has finally descended upon us our thoughts once again turn to warm comfort foods.

I have been making this classic ethnic dish for years and have wanted to post it many times but could never get a very good picture. This one is as good as it gets.

Hungarian Goulash has been around since the early 19th century. It was very popular among herdsmen who worked in the fields. They cooked this cross between a soup and stew over an open fire in a cast iron pot.

This hearty dish can be served on its own with crusty bread, over rice or potatoes as I have done here.

I guarantee this dish will warm you from the inside out.

Hungarian Goulash

    * ~olive oil

    * 2 pounds of diced stewing beef

    * 3 onions chopped

    * 1 tbsp minced garlic

    * 4 tbsp paprika

    * 2 tsp caraway seeds

    * 2 tsp oregano

    * 4 cups of beef stock

    * 1 can of tomato paste

    * 400mo of strained tomatoes

    * 1/2 tsp cayenne

    * salt and pepper to taste

In a dutch oven heat the oil and saute the onions until light brown.

Add the beef and cook until browned.

Add garlic and seasonings and continue to cook until a few more minutes. Add the remaining ingredients bring to a boil reduce heat and cook until meat is tender and stock is reduced.

About 2 hours.

Serve over potatoes, noodles or rice.

Wine Suggestion: Cabernet Sauvignon

Cheers!

Vintage Fare

In a world full of cooking channels and millions of cookbooks, cuisine has come a long way over the years.
I will admit I love to try out new fads and cooking styles but at the end of the day I am still a fan of the classic recipes and cooking methods of many decades ago. Uncomplicated, traditional and wholesome.
A simple roast prime rib of beef is as traditional as it gets.
Although quality and cuts of meat have improved through the years. the method of cooking has hardly changed.

Yorkshire pudding is a bread type dish created in Yorkshire England in the 1700's.
It is made with the drippings from the roast.
I find that with today's leaner cuts I hardly have any fat drippings so I use butter instead.
It tastes just as good!

You can make a gravy or au jus by adding beef broth to the pan and scraping any bits off the bottom along with any drippings your roast produced.

Classic Prime Rib with Yorkshire Pudding

• 3 to 5 lb prime rib roast
• 2 tbsp melted butter
• 2 eggs
• 1 cup of flour
• 1 cup of milk

Heat oven to 425F. Place roast standing on rib end in the roasting pan. Season with salt and pepper.
Place in the oven and cook for 15 minutes.

Meanwhile in a glass or ceramic dish melt the butter in the oven.
Mix the milk, eggs and flour in a bowl and then pour into dish with the butter.
After the 15 minutes for the roast, reduce heat to 250F. Cook for 15 to 20 min per pound.
Place the Yorkshire pudding in the oven 15 more minutes before roast is done.Raise oven temperature to 375. Bake until  the pudding is puffy and golden.


Wine Suggestion: Cabernet Sauvignon

Cheers!