It was a rainy Saturday when we decided to have a roast for supper. The unseasonable cold and rainy weather made this June feel like March or April. We shopped at our local Giant and picked up a five pound Standing Rib Roast, red potatoes, carrots, parsnips and turnip. These all sounded like fall vegetables but the thought of a roasted dinner made sense with the weather.
I prepared the Standing Rib Roast by halving a head of garlic, chopping an onion, three carrots, and two ribs of celery and putting them into the Dutch Oven. I added thyme, parsley, oregano and rosemary to the oven. I patted the sides of the roast with kosher salt and pepper. Then I added some Merlot and placed in a pre-heated 350 F oven for 90 minutes.
As the roast cooked, we center peeled the Red Potatoes to give a nice presentation to the roasted potato. We also diced Carrots, Parsnips and half a Turnip. Once the veggies were prepared I tossed them with Olive Oil, Salt, Pepper and Herbs. Thyme for the potatoes and oregano for the root vegetables. The potatoes took about 30 minutes and 15 minutes for the veggies as their dice was relatively small.
The Standing Rib Roast slices were amazingly tender, almost fork tender. The taste of the meat was amazing as well. It had picked up the flavours of the wine, veggies and herbs while maintaining the core roasted meat flavour you know from a great roast. The potatoes were perfectly roasted with a baked potato flavour inside and a nice potato skin taste when you bit into the roasted skin. The small diced veggies were roasted enough to give them a nice canalization and a roasted taste. We added some A1 sauce to match with the medium to medium-rare meat slices. The A1 Sauce matches well with roast, potatoes and veggie sweetness and roasted flavour. A big success.
A great entrée, deserves a great dessert in my mind. So I created a Standing Ovation Sundae. To do that I cut up some Fresh Strawberries, mixed in some Splenda and some Grand Marnier. While the strawberries marinaded, I cut up a Banana into thin disks. Into serving bowls, I placed scoops of Phillies Grand Slam Ice Cream and three Ladyfingers. The bananas slices were placed on the ice cream and ladyfingers and in turn the strawberries are place on the bananas. The syrup from the berries and the Grand Marnier was poured over the ladyfingers.
The warm liqueur started to melt the ice cream almost immediately creating a wonderful sauce for the berries, bananas and ladyfingers. The boys found the Grand Marnier a bit strong in alcohol (I wasn’t buying that story anymore LOL) but it was perfect for Donna and I. The different textures in the dish made for a nice contrast as did the sweetness and strong orange liqueur. It was a great home-made dessert and match the roasted entree as two great part of an overall great meal.
Net-net, a great home-made Saturday supper.