By Gerald Etter
Classic American beef roast perfect for entertaining
As many of us plan to celebrate the 4th of July with elegant summer entertaining, the words “prime rib” may come to mind. This chic cut of meat can add a sense of food fashion to just about any special occasion.
But what, exactly, is prime rib?
Marketing terminology, particularly as it portrays food, can paint some appetizing visuals, but it often implies a less than accurate value.
While the term “prime rib” whets the palate with a promise of top-grade quality, the word “prime,” in this context, has no relation to any USDA grading of meat. The prime rib you order, from a butcher or in a restaurant (where the term “prime rib” is used mostly on menus), could well be graded “Choice,” or have been tagged with an even lesser government ranking.
Prime or not, excellent
The good news is that while a prime rib roast might not necessarily be “Prime,” it is an excellent cut from the most desirable section of the rib, and makes an enchantingly delicious centerpiece. And without turning this into an anatomy class, it’s worth knowing that the small end of this rib-cut — the rib section becomes smaller as it progress toward the back of the steer — is the more desirable portion. The larger end is tender and flavorful, but has more fat and more waste.
Your butcher can cut you a two-, three- or even four-rib roast. You can have it partly trimmed of bone for a standing rib roast, or have the bones completely removed, along with most of the surrounding fat, for a boneless rib roast, also known as a Spencer roast or a Delmonico.
A touch of class
Standing or boneless, a rib roast is the classic American beef roast. It is perfect for entertaining as it requires minimal time and effort, and adds a decided touch of class. The bone structure on a standing rib roast acts as a built-in oven rack that allows the roast to stand above the drippings and lets air circulate under the roast.
While you can figure on getting about two servings per rib, the butcher can help you determine portion yield, as the roast varies in size, depending upon whether it is cut from the large or small end.
Standing Rib Roast
3 cloves garlic, minced
Salt and freshly ground pepper to taste
1 standing rib roast (3 to 4 bones)
Preheat oven to 450 degrees. Crush garlic, salt and pepper together, and combine in small bowl. Rub mixture over roast. Place roast bone-side down in a large shallow roasting pan and roast for 15 minutes. Reduce heat to 350 degrees and roast one hour longer for medium rare (internal temperature on instant read meat thermometer should read between 130 to 140 degrees).
Remember, ends of roast will be more thoroughly cooked than inside portion, and roast will continue to cook after being removed from oven.
Let roast rest 15 minutes before carving. Lay it on its large, flat end. Carve slices parallel to cutting board from meat side toward bones (if bones are in). To remove slice, cut vertically along rib bone. Remember, slices from either end will be more cooked than those from center, so you can accommodate individual preferences. When slicing boneless roast, simply place on its large end and make parallel slices. Leftovers make super sandwiches.
Makes six to eight servings.
By The Senior Snacker
George Kostis opened his pizza parlor at Red Lion Road and Sandmeyer Lane 19 years ago, certain he could do better than the shops where he had worked previously.
Today, Original Village Pizza is one of the busiest and most popular restaurants and take-out places in Northeast Philadelphia. During dinner hour, some dozen people work the take-out counter — at least three answering the phone and others preparing orders for three delivery persons to whisk to nearby homes.
All this, while two or three waitresses serve patrons dining there.
Much more than pizza
It’s almost an error to call it a pizza parlor because the menu is loaded not only with many varieties of pizza, but also with hoagies, strombolis, grinders and platters featuring pasta, meat and seafood, as well as club sandwiches and burgers.
Kostis prides himself on his home-made soups. My wife’s favorite is chicken orzo; I’m torn between that and bean. This may sound presumptuous, but we’ve tried soups in some of the classiest restaurants, and Original Village’s are as good.
Original Village has daily dinner specials — either a spaghetti or ravioli dish and a chicken, fish or cheesesteak substitute, plus soup or salad, fries, cole slaw and bread and butter.
Price range: $5 to $7 (beverage extra).
Our favorite is the Friday special — for $6.65 + tax: fish and chips, three lightly breaded pieces of cod with thin French fries, soup (or salad is you prefer), roll and butter and iced tea.
Prices below $10
About 10 lunch specials are available each day. Whatever the order, prices never go above $10.
While dining, you can hear the steady chop chop chop from the take-out counter and the constant ringing of the phones from customers who’d rather have their meals delivered. For those dining on the premises, waitresses Melanie, Diane and Stacy cater to diners needs quickly and competently.
Seniors particularly seem to favor Original Village, although at lunch time, workers from adjacent plants and factories like the fast service. For companies, free lunchtime delivery is offered. Original Village also caters; discounts are available for organizations.
Original Village Pizza
10006 Sandmeyer Lane,
Philadelphia
215-969-6220, 215-969-6230, 215-969-6330;
fax:215-969-2247
Open: Monday through Thursday, 11 a.m. to midnight;
Friday and Saturday, 11 a.m. to 1 a.m.; Sunday, noon to 11 p.m.
Got a tip for The Senior Snacker?
Is there a terrific place near you to lunch with friends or linger over an early-bird dinner? A neighborhood bakery, bistro, deli, market, sweets shop or take-out joint?
If you have a suggestion for The Senior Snacker, please mail it to:
Senior Snacker,Milestones
PCA Communications Dept.
642 N. Broad St
Philadelphia, PA 19130-3409
Or e-mail: milestones@hollister1.com
‘Eating out is easy, but you should try cooking at home more often
By Diana Darrisaw
Is it worth the hassle to prepare meals for only one — or two?
The answer is yes. You should treat yourself as well as you did when everyone was at home.
Eating out is easy, but is it always wise? If you are not taking part in the preparation, you have no idea how much of each ingredient — or what kind of ingredients — is being used.
Try cooking at home more. Let dining out be a treat, not a necessity.
Food left over? Great. You can have this tasty meal again, without going through the preparations.
Here’s a suggested menu: fruit cup, broiled veal chops with savory rice, cheesy carrots and cauliflower, pickled olive salad and baked apple with chopped figs.
Savory rice
Use a half cup each of cooked brown and white rice, one medium onion chopped, two stalks of fresh finely chopped celery (or one teaspoon of dried celery flakes) and a half cup of sliced button mushrooms, fresh or canned.
Cook rice and set aside. Steam onions, fresh celery and mushroom together, in one cup of unsalted chicken broth. Add two tablespoons of unsalted margarine or butter, after mixture has been steamed. Mix in rice. Season to taste. Keep warm until served.
Cheesy carrots and cauliflower
Frozen vegetables will do just fine. Use two boxes of frozen cauliflower and one of sliced carrots; place them in one cup of hot unsalted chicken broth. Heat for five minutes; drain well. Add one tablespoon of unsalted margarine and one tablespoon of low-fat sour cream. Season to taste. Blend all ingredients. Top with half cup of skim mild shredded jack cheese, warm in oven until cheese melts.
Pickled olive salad
Add 12 drained stuffed olives to a small jar of kosher pickles (some pickles will have to be removed for the olives to fit). Chill overnight. Add to a bed of mixed lettuce, olives, sliced pickles and cold drained sliced beets. A dressing is not needed, but you may choose one.
Apple fig dessert
Core, peel and slice three medium apples. Bake until soft, but not mushy. Mix half teaspoon of cinnamon, one tablespoon of melted unsalted margarine and a quarter-teaspoon of imitation vanilla flavor. Cover apples with mixture; place in warm oven until serving time. When cool, top with chopped figs and French vanilla flavored liquid non-dairy cream.
By Diana Darrisaw
Some of us have been denied most of our favorite foods because of medical limitations on what we eat.
For many years, I had to convince patients that the change in diet was necessary for their health.
I never dreamed that 40 years later, I would be convincing myself.
Does this mean we have to be left out of the joys of meal planning? Not necessarily.
Various steps may be taken in order for the eating change to be less traumatic.
First, admit you have the problem. Then search for new ideas in meal preparation that don’t exclude you.
Miss Mom’s cooking?
Miss the foods Mom used to cook? Juicy pork shoulder, macaroni and cheese, deep-dish peach pie, rich hearty stews?
Tasty, but high in cholesterol, sugar and salt.
Here are some of my favorites, taking a healthier turn.
- Juicy roast pork. Choose loin pork for a tender, less fat, yet juicy cut.
- Peach pie. For one serving, use 1/2 cup unsweetened chunky style peaches; add 1/4 teaspoon cinnamon, your favorite no- or low-sugar sweetener, and 1/2 teaspoon vanilla extract or 1 teaspoon of vanilla flavor. Stir all ingredients together. Place peaches over an opened, small, lightly toasted buttered English muffin. Top with low-fat, low-sugar whipped cream.
Understand what you read
Most foods can be prepared to assist most diets.
Unhappy people with diabetes, heart patients and even those who just need to keep weight down often lose their motivation and that gleam they used to have when dinner was ready.
But happy — and healthy — eating is still possible.
Read before purchasing your foods and be sure you understand what you read.
Planning meals for cardiac, diabetic and renal patients is not easy, but can be rewarding. Ignorance in meal planning contributes to malnutrition in the elderly, but this need not be.