@kayb – too funny! I, too, am an aficionado of British murder mysteries – especially from the Golden Age. Between those and my English family, I think I’ve picked up a lot of ‘British-isms’. I have been asked if I’m British fairly often on internet sites.
@ninagluck – I, too, want to know what “non correct food” is!
Had my in-laws and my mother over last night. Haven’t seen @Marlene here much lately, but my dinner ended up a bit of an homage to her! America’s Test Kitchen Roast beef:
I don’t cook a rib roast very often and the last time I did it, I used what I call the Scary Method – putting the roast in a 500F oven, leave the oven on for 5 minutes per pound for medium-rare, then turn the oven off and don’t open the door for 2 hours. This worked perfectly for me the time that I did it, but I’ve heard so many people say that they had a disaster – raw meat mostly – when they went to serve it that I decided to try the ATK method. It is slow roasted and extremely easy – figuring out the timing is the hardest part. I was very happy with the results. I was serving 2 people who like meat well done, so I took it JUST over medium-rare. The center cuts were just slightly more than we really like. Since this roasts at 200F, you first sear the roast in a pan and when it is done and has rested, you broil the fat cap until crisp. I was tempted to slice that off and eat it in the kitchen all by myself! It was incredible.
Marlene’s Crispy Smashed Potatoes:
Marlene’s Broccoli Gratin w/ Streusel:
Marlene’s Yorkies:
Which suffered a bit by timing – and a bit too much fat in the cups, I think. Still very good.
Gravy and horseradish sauce:
The gravy was excellent. As much as possible, I make my gravies ahead of time. Sometimes a few weeks ahead and then freeze them. I made this the day before. For me, it is the only way to go. No last minute frenzy getting it ready – I just heat it up. If whatever I’m making has good drippings, it just defat them and dump them in the gravy as it is heating up. Dessert was sugar free Lava Cakes:
