Ladies and ladies, hold on to your hats. The husband has decided to write up a post for me. Actually, I told him that he needed to make a Top Ten list so I’d know what to get him for Christmas. (Otherwise, he’ll get more lounge pants and DVDs we’ll never watch. He’s notoriously hard to buy for.)
And he was all, “Uhh…what would I do with it? It isn’t Top Ten Tuesday.” (Duh. Give it to me so I can buy you gifts.)
And I was all, “Uhhh, we’ll call it What I Want Wednesday.”
And even though it’s nearly midnight on Wednesday, Dan has just sent me an email and said “Email sent. Make a blog post. And dress it up.”
Vegetarians, vegans, and people afraid of meat, bones, blood, and the fact that humans have subsisted on eating these warm, friendly creatures (I think of them as meaty morsels from God)… please turn away now.
Let’s face it. Food is a BIG thing in my family. I take food very seriously, and I don’t cut corners when it comes to making the best food that the wallet can absorb. Especially meat. For the last five years, I’ve pretty much made meat a hobby. I know cuts just by eyeballing them. I can butcher my own steaks out of whole roasts. I’ve even asked for cuts at the meat counter that made the butcher cock his head sideways at me, not terribly unlike a dog does when you ask him an inane question. (Hi, Miranda here. This is totally true. He once came home with an UNSKINNED pork belly, hairy nipples and all. And he made bacon. And it was good.)
With all that being said, Thanksgiving is tomorrow, and the holiday season is upon us. This means one thing is rapidly approaching.
Christmas dinner. More specifically, a Christmas dinner consisting of standing rib roast with Yorkshire puddings.
Not familiar with them?
Meat is awesome.
Standing rib roast (sometimes referred to as prime rib, but the word “prime” can often be misleading, as if it’s not a genuinely USDA Prime graded cut of meat, it’s not “Prime” rib. But, I digress.) is basically a whole roast made from a bunch of ribeye steaks stacked together. A whole, 7-rib roast can feed about 15-20 hungry people. It’s kind of a dramatic, classic dish to serve for the holidays. I roast it in the oven for a few hours to rare-medium-rare doneness (128 degrees, to be exact) (Hi again. He’s not exaggerating about his exactness. We have a multitude of meat thermometers in our house and the one he really wants is $80. For a thermometer.). And then carve accordingly for guests/family to eat!
But in my family, one cannot have standing rib roast without its classic English accompaniment.
Yorkie glory. nomnomnom
The one and onlyYorkshire puddings. Be still my heart! Milk, flour, eggs, salt, beef drippings. That’s it. How simple can you get? Executed perfectly, these wonderful popovers of airy, beefy, perfection will knock your socks off. My family has been going absolutely batshit bonkers crazy over these things for most of my life now. I plan on passing this tradition down to Joshua when he decides that eating more than cheese and cereal bars is the cool thing to do.
So now, with that brief description, I bring to you, What I Want Wednesday. And it’s all kitchen stuff.
OXO Good Grips fat separator. This thing is a near necessity for making a gravy from drippings (which I totally plan on doing). I’ve skimmed fat off before, but somehow the gravy always ends up a little bit greasy.
Le Creuset 5-1/4 quart Rectangular Roaster in Cherry. Le Creuset is my goal in cookware. It is no joke. No, I don’t own anything by them yet. But stovetop-safe, porcelain-enameled cast iron? I can roast in this thing, deglaze in it with beef stock, and make gravy in it on the stove? Sign me up.
Okay, so I’m a lame-o. I only came up with two things. But damn it, I want them.
(Hi. Yes, me again. So this is a totally easy list. If that Le Creuset thing wasn’t a billion million dollars. I’ll do my best, babe. Promise. And? I’m hungry.)