Sunday Roast

Tuesday, June 14, 2011

We had decent (for the time of year) weather Saturday and Sunday. The highs were only in the mid-eighties, which is rather cool compared to the rest of last week when the high temperatures were 99˚ to 101˚.  I thought I would use the relatively cool weather on Sunday to make a roast and, thus, be able to use the leftovers for the rest of the week and not have to turn on the oven in the heat.  Stay tuned for my leftovers recipes.

I started with this June Sunday Dinner menu in Modern Meal Maker:

Roast Rump of Beef
Browned Potatoes
Carrots and Peas
Finger Rolls
Tomato and Cucumber Salad
Angel Dainty
Coffee, Tea or Milk

I used my Old English Roast Beef recipe but left out the parsnips and I used two potatoes per person, since I used smaller potatoes.  Rather than make finger rolls, I just made Yorkshire Pudding, since it's made in the same pan as the roast, at the same temperature.

I did leave out the tomato and cucumber salad, because we had a good amount of food already and neither of us likes cucumbers or raw tomatoes.  I also left out the Angel Dainty, a "filled Angel Food Cake with a fresh strawberry gelatine center," because I had a suspicion we wouldn't be hungry for dessert, anyway!  However, if I were making this for guests, I would definitely include dessert and a salad!

The carrots and peas were made on the stovetop while the Yorkshire pudding was baking.  I just trimmed and scraped one carrot per person and cut them into "coins" and boiled them six minutes, then added 1/2 cup frozen peas per person and boiled another two minutes.  I strained the vegetables and put them back in the pan over low heat with 1/2 tablespoon butter per person, 1 teaspoon sugar per person and salt and pepper and stirred until the butter melted.

Thanks to Netflix Watch Instantly, I've managed to get my husband addicted to Sherlock and Downton Abbey, so he's looking forward to this season of Masterpiece Theatre as much as I am.  Paul picked the Sherlock episode "The Great Game" to watch Sunday night to go with our roast beef.

Since the weather was so nice Saturday, we went with friends to Riverfest for fair food, Eddie Money and fireworks.  Turns out I knew more Eddie Money songs than I thought.  The people-watching is always fascinating, as well.  You can see some of the people we saw at the People of Riverfest website.

Very Good RecipesVery Good Recipes tags: peas, carrots, beef, potato

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