I've been thinking of standing rib roast for quite some time. When I saw this two-bone roast nearly half off at Kroger, I decided it would make the perfect Christmas meal. I added some root vegetables to the pan for roasting.
The outer parts came out medium, the inner parts nice and pink.
At the suggestion of Alton Brown's video, I made a Yorkshire pudding. I've never made one before but I have enjoyed it in England. The recipe, it turns out, is similar to an apple betty.
The result was a sumptuous meal and plenty more for other days. I know that not everyone can afford such a meal even in the best of times and particularly not this Christmas. I do not take my circumstances lightly.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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