5/14/14 Cook’s Corner
Betty Kaiser
The month of May I’m always nostalgic about childhood traditions. As a youngster, the month began with the eve of May Day. We kids made paper baskets, filled them with flowers from the yard and tied them with ribbon. Early the next morning, we hung them on door handles of special people: our best friends, favorite neighbors, beloved grandparents and teachers. It is a joyful memory I still cherish.
May Day was quickly followed by Mother’s Day and again flowers were a focal point. Mothers wore gardenia, orchid or rose corsages to church and were treated to lunch at a favorite restaurant. It was one of the few Sundays of the year that they didn’t cook! And that reminds me of our weekly Southern Sunday Suppers.
Whatever your age, attendance at Sunday Suppers was mandatory. My sweet, tiny southern grandmother loved to cook and so did my mom…preferably for a crowd. And I adopted their mantra—the more the merrier at the dinner table. After all, if you are going to cook for seven you might as well cook for a dozen!
As grandmother got older, meals were usually at our house and preparations began the day before. Yeast rolls were put together, raised and baked. Green beans were cleaned and snipped. Pies were baked and potatoes set out to be peeled and cooked. The dining room table was set with cutlery, glassware, cloth tablecloth, napkins and a flower centerpiece. There was lots of dishwashing for us kids to do!
Sunday morning the roast was put in the oven to cook on low heat. The green beans were put into an early version of a Crockpot and cooked (to death) southern style with salt-pork. Then we went off to church. Fried chicken was another favorite meal. It was fried while the potatoes were cooking and put into a warm oven while cream gravy was made. Oh, yum. Those were memorable meals.
At first glance, today’s recipes are a little boring. After all roast beef, green beans, mashed potatoes and gravy are common fare. But our tender-cut-with-a-fork rump roast can’t be beat. The mashed potatoes are the real deal (just potatoes, butter and milk). The green beans are still seasoned with bacon, southern-style, but not cooked to death. You’re on your own for pie but my gravy recipe is simplicity itself.
First, choose a nice lean rump roast to cook. Three pounds will serve six people generously. If at all possible, buy fresh green beans. If not, frozen whole beans will do. Sauté them in bacon drippings and season. Delicious. Please, no instant potatoes! If you want fluffy mashed potatoes buy russets or my favorite, Yukon Gold. Then cook up a Southern Sunday Supper to enjoy!
SUNDAY SUPPER ROAST BEEF
1 teaspoon olive oil
1 (3-pound) boneless Rump Roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
2 cups sliced celery
1 cup dry red wine (can substitute water or broth))
4 thyme sprigs or 1-2 teaspoons dried thyme
1 (14-ounce) can low fat, low-sodium beef broth
1 bay leaf
Preheat oven to 325º F.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle rump roast with salt, pepper and thyme. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion and celery to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, beef broth and bay leaf to pan; bring to a simmer. Cover pan and bake at 325° at least 3-4 hours or until the roast is very tender. Remove thyme sprigs and bay leaf from pan; discard. Cover roast and allow to rest while preparing gravy. Slice and serve roast with potatoes and gravy (recipe follows).
ROAST BEEF GRAVY
Strain cooking liquid through a sieve into a large bowl; discard solids. Pour cooking broth into a deep saucepan; add extra broth or water to equal 3 cups; add 1 beef bouillon cube and 1 teaspoon thyme; bring to a boil. Remove 1/2 cup cooking liquid from pan; add 4 tablespoons flour, stirring with a whisk. Return flour mixture to pan; cook 2 minutes or until slightly thick, stirring with a whisk. If lumpy, strain again and serve.
SWEET ‘N SOUR GREEN BEANS
6 bacon slices, cut into 1-inch pieces
1/2 medium onion, chopped
2 pounds fresh green beans, washed and snipped
2 tablespoons cider vinegar
2 tablespoons sugar
Salt and pepper to taste
Cook bacon and onion in a Dutch oven over medium heat, stirring often, 6 to 8 minutes or until browned. Transfer bacon mixture to a plate, reserving drippings in Dutch oven.
Cook beans in hot drippings, stirring often, 8 to 10 minutes or to desired degree of tenderness. Stir in vinegar, sugar, and bacon mixture. Cook, stirring often, 3 minutes or until thoroughly heated. Season with salt and pepper to taste. Serves 6.
SOUTHERN-STYLE MASHED POTATOES
2 1/2 pounds Yukon gold potatoes, peeled
1/4 cup butter
1 teaspoon salt
1/2 teaspoon white pepper
3/4 cup whole milk (I use buttermilk!)
Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain. Mash potatoes with a hand masher until there are just a few lumps. Add 1/4 cup butter, salt, and pepper, beating until butter is melted. Gradually add milk, beating just until smooth. Serve immediately. Garnish, if desired or serve with gravy. Serves 6
Note: I like my potatoes plain with gravy but you can add roasted garlic, horseradish, herbs, or whatever.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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