Winter 2017

Page 42

PRHthe menu

Courtesy of Jane Roser

Roast Beef


& Yorkshire Pudding “My dad would only make this on special occasions, so it was always my birthday dinner choice. This recipe has been passed down for generations through my dad’s side of the family who came over from England in the 19th century. My great-great grandfather, Joseph Francis Roser, was the first member of the family to be born in America. He was a traveling shoe salesman, like Willy Loman in Arthur Miller’s Death of a Salesman. His father, Harry Roser, was born in Brighton in Sussex, England, and immigrated here in 1883 on the same day that the Brooklyn Bridge opened. Harry Roser was a railroad signal fitter and designed the signals that are still in use today on the New York subway system. Roast Beef and Yorkshire Pudding is a traditional English dish passed down by Harry, Joseph, my grandmother and my father.”

Ingredients ➜1 standing rib roast

(6 - 6 1/2 lbs.) ➜S alt & pepper to taste ➜1 cup flour

➜2 eggs ➜1 cup milk ➜1 /2 tsp. salt ➜B rown gravy

Directions Pre-heat oven to 500 degrees. Place standing rib roast in a sturdy pan. Season with salt and pepper. Cook at 500 degrees for 20 minutes. Decrease temperature to 350 and cook for 20 minutes per pound. Meanwhile, make the batter for the Yorkshire pudding: Blend all ingredients with a mixer. Refrigerate for at least 1 hour. After the roast has cooked, remove all but 2 tablespoons of the drippings from the pan. Put the pan back into the oven and increase the temperature to 400 degrees. After the oven has reached 400 and the drippings are smoking, pour the cold pudding batter evenly into the pan and immediately put back in the oven. Cook for 20 minutes or until the batter has risen and turned golden brown. Cut into squares and serve with the roast beef and brown gravy. Makes 4-6 servings.

Courtesy of William George

Beef Cannelloni “My family has a recipe that we have made for years,” William says. “Each generation modifies it. This is the latest version.”

Ingredients ➜1 box of cannelloni ➜ ➜ ➜ ➜

pasta tubes 1 lb ground beef 1 clove of minced garlic 1 teaspoon salt 2 large eggs, beaten

➜1 lb ricotta cheese ➜1 /2 cup of grated parmesan cheese

➜2 cups mozzarella

cheese, shredded

➜5 cups of

homemade gravy

Directions Preheat oven to 375 degrees. Brown ground beef, garlic and salt on stove until cooked through. Set aside to cool. Cook pasta to al dente, drain and cool. Mix the cooked ground beef with eggs, ricotta and parmesan cheese in a large bowl. Fill the cannelloni tubes with the ground beef and ricotta mixture. In a 9 x 13 inch baking dish, put about 1/2 of the sauce on the bottom of pan, neatly arrange filled cannelloni. Top with remaining sauce and mozzarella cheese. Cook on 375 for about 30 minutes. Serves 4-6.

PRH Suggested Wine Pairing by Vincent Novello Bodegas Monticello Reserve Rioja $12

PRH Suggested Wine Pairing by Vincent Novello Terro d’oro Zinfandel $12 40

| rowhome magazine | January / February / March 2017

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