Prime-rib stew at it's best . . .
What a time of year the fall offers. Warm, cool, damp, cold, bone chilling.
A time to hunker down with a stew, home-made soup, baked beans, mac&cheese, home-made bread, pies, baked, stew, pureéd root veggies, etc.
Bone sticking flavor, . . . the season of comfort food.
We are fortunate this week to see the local grocer, Riley's Valu-mart, offer prime-ribs of beef for an unbelievable price per pound. Almost read as a misprint.
Lesser than stewing beef.
So, we wait, and we jump at the opportunity!
Prime-rib stew!!!!
Our in house baker prepares a bread. And she prepares a perfect bread for gravey dippin'. I scour the local grocer for a 10-pound prime-rib. I request the ribs be removed, and then tied to the bottom of the roast. A bag of those large, year old cooking carrots. A turnip. Celery with a leafy top (celery leaves are a great herb in stews and soups). Shallots (real shallots). Mushrooms. And potatoes, to boil separately.
At 10 a.m. I slice the prime-rib in half. Five pounds each. I slice one of the halfs into one-and-a-half inch steaks. Then chunk that into 5 pieces each. Tossed in a bit of flour, then steak spice, I leave it on the counter for a few hours.
The crousset is on the stove top, a few tablespoons of heavy olive oil, and BARELY brown the beef. Deglaze the pot with a generous splash of red wine and high heat. Add some home-made au jus (4-cups), the turnips and the carrots and place in a 170º oven at 11 a.m.
At 1:30 p.m. add the celery, salt and pepper to taste, the mushrooms and the onions. Increase the heat to 180º.
At 3:30 p.m. taste, taste again, and then increase the heat to 218º - and taste again.
At 5:30 p.m. put the 3/4" potato pieces on to boil. As soon as the water boils time it for 6-7 minutes, top removed. Drain, add cold water, drain again and add cold water again with another drain. Toss in a chunk of butter, salt and pepper and some chopped parsley.
Place two(?) plates in the oven. Slice a few pieces of just-warm-out-of-the-oven bread, butter them, then place them on the plates (in the oven).
Turn up the favorite supper music.
Remove plates and stew. Ladle stew onto plates, add potatoes, ladle additonal gravy over all. Fill a robust wine glass two-thirds full of a decent French Bordeaux - and you too will experience heaven.
Ya just gotta love the fall!!!!
For the weekend . . .
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
IROQUOIS LEGION
FRIDAY LUNCH
Spaghetti with meat sauce, garlic toast, salad, dessert (lemon-lime curd squares).
Farmers Market
IROQUOIS
FARMER'S MARKET
Every Saturday
Iroquois Plaza beside
the Visitor Centre.
COUNCIL MEETING
Tues., May 21st, 2013
7:30 P.M.
Meeting are at 7:00 pm
at the Township Office.
Saturday, May 25th, 2013
CHINESE SUPPER
and DANCE
The country Comrades
General Public
is invited to
TALK & SLIDE PRESENTATION
Chinese Gardens & Public Parks
Tues., May 21st, 2013
7:00 p.m.
IROQUOIS UNITED CHURCH
Rooney Drive, Iroquois, ON
HERITAGE
PLANT SALE
Sat., May 25th 2013
Thru Sun. May 26th 2013
9:30 a.m. - 5:00 p.m.
Heirloom varieties of perennials and annuals grown within Upper Canada Village will be for sale, including a large selection of hard-to-find varieties of tomatoes & roses.
613-543-4328 or 1-800-437-2223
DINNER
SILENT & LIVE
AUCTION
Matilda Hall
Dixon's Corners
May 25th, 2013 - 4:30 p.m.
Matilda Pastoral Charge
Split Roast Pork - Beef
Marle Lewis - 613-652-4978
Bea Wigley - 613-989-1972
GOLF (ERG)*
Cedar Glen Golf Club
Ann Cook
613-448-2032
Cty Rd. 18 & Saddlemire Rd.,
Williamsburg, ON
Monday, May 27, 2013
Register by May 24th, 2013
First Tee Off - 9:00 a.m.
LAWN BOWLING
Doubles or Triples
Terry Triskle
613-989-3118
IROQUOIS LAWN BOWLING CLUB
Iroquois, ON
Tuesday, June 4
Registration 9:00 a.m.
Starts 9:30 a.m.
Download
Poster here . . .
Monique Lavigne-Patenaude
District 8 Games Coordinator
(SD & G/PR/Akwasesne)
John Rice Memorial
Golf Tournament
Jr B Lions Fundraiser
Sat., June 1st, 2013
Morrisburg Golf Club
Jim Whelan - 613-330-6359
Rick Gilmer - 613-543-3302
Brenda Stitt - 613-543-4369
2013 River Cruise . . .
Summer Day Camp . . .
Sunday, June 2nd, 2013
SIX HOUR CRUISE
from Morrisburg Pier
ONLY 110 TICKETS
AVAILABLE
Purchase at Scotia Bank
Morrisburg Mall
THE LEARNING CENTRE
Iroqouis Public School
Call 613-652-1100
Golden Gears Car Ckub is inviting new members to their organization. Anyone wishing to take part, or seeking information about the Golden Gears can drop in to Beaupre Jewellers in the Iroquois Shopping Centre. Jeff can answer all of your queries.
Recommend this site!