Guest Chef Time!

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This week’s guest chef is a woman who needs no introduction.

We all know her. We all love her. We all long to have a calf named after us BY her. Did you know, however, how our very own Bag Lady got her name?

I didnt think so.

She designed & created a shopping bag called a CartSmart Bag. This contraption hangs over the handle of a shopping cart, protecting your hands from germs. It holds your extra shopping bags, purse, cell phone, and high protein/high good fats/high complex carbs snacks *and* has an attached ring for your keys.

Yes, People. Im blowing the Bag Lady’s horn *for* her as it’s about time someone does…right? (want more info? Email her/check her blog for pics!)
———————–

The Bag Lady knows that a lot of your readers are vegetarians, or vegans, so she apologizes to them for this recipe, but, after all, the Bag Lady raises cattle for a living, so she has a lot of recipes for beef.

This is the absolute best way to prepare a standing rib roast (also known as prime rib).

Choose a standing rib roast with approximately 3 or 4 bones – french* the ribs, or have the butcher do it for you. (*frenching the ribs just
means to cut the meat away from the tips of the bones, basically)

Mix 2 tsp Dijon mustard, 2 tsp dry mustard and 2 tsp sugar (or honey) – spread on roast and let stand for 2 hours. Score the outside of the roast. Sprinkle with salt and pepper. Stand on ribs in heavy roaster (no rack). Cook in HOT oven (450F) for 15 minutes (until roast sizzles). Turn oven down to 350F and cook for 15 minutes per pound. Baste with pan juices every 15 minutes.

The Bag Lady recommends using a meat thermometer and cooking the roast until the thermometer reads 125F.

She hesitates to add the recipe for Yorkshire pudding that goes so very well with this…ah, what the hell. It’s not like you’re going to eat this every day, right?

You can cook this while your roast is resting (y’all know to let your roast rest for a few minutes before slicing it, right?)

The Bag Lady’s mother-in-law says that HER English-born mother-in-law made the absolute best Yorkshire Pudding, and she mixed it early in the day and let it sit, beating the hell out of it every once in awhile.
Perhaps this was her way of dealing with her aggression, but whatever it was, it worked!

Yorkshire Pudding

Beat until thick and piled softly – 2 eggs

Add (and beat until smooth) 1 C milk, 1 C sifted flour, and 1/2 tsp salt.

Pour 1/4 Cup of drippings from beef (or use cooking oil) into muffin tins and warm in oven.

Add your well-beaten mixture.

Bake at 400F 20 – 30 minutes or ’til puffed and golden.

Thanks Bag Lady.

I laugh that I was, quite frankly, torn between reminding all of you to exercise before this fantabulous meal so that yer metabolism was nice and revved up & phoning the Bag Lady to inquire WHAT WAS FOR DESSERT!

Thanks for the recipe & for being a member of our Bumbling Band.

(gotta recipe you wanna share? food thoughts? lifestyle tips which center around the art of eating? Email me.)

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Comments

  1. Oh Yum! I think I may have to clip and save this for a holiday dinner!

    It’s always a good test of your butcher to ask him to french a roast or bone a chicken for a galantine.

    Dessert would have to be a cobbler, in true English fashion.

    Any chance of that standing rib roast being a freebie??? LOL

    : )

  2. Hi Bag Lady! Sounds yummy, can almost smell it sizzling. mmmmm.
    I don’t think I have ever had Yorkshire pudding….may have to try this recipe. Since I can cook AND take out my aggression at the same time!

  3. Hot damn that sounds good!!
    If I still ate bread and butter pudding I would vote for that! or sticky date pudding… oh or maybe a chocolate/cherry trifle with fresh cherries. Yeah any of those, nice brit desserts yum… okay enough dreaming… back to good clean thoughts of delicious avocados and almonds and fresh fruit

  5. Yum! And the Bag Lady bags look wonderful! I always have trouble with the purse in the cart (or on the shoulder). May be contacting the bag lady…

    Does anyone have a recipe for a “crumble?” My family has been discussing this (in the context of a British comedy sketch that we find absolutely hilarious) — what is a crumble and are there different ways to make one? And can you make a low carb or healthy crumble? Of course, I suppose I could search the Internet(s)…

  6. Oh, God, now I’m really hungry.

    And I was thinking rice pudding for dessert, or maybe banana pudding…and I know perfectly well that I’d have to be rushed to the ER after a meal like that for insulin shock… but man, does it sound good. 🙂

    I have never made a standing rib roast, but I’m now sorely tempted to try. Though (living in semi-rural WV) I can just see asking a butcher to french my roast. HAH! I’d probably get arrested. 🙂

    V.

  7. Alex? I can give you THIS which Ive saved but have yet to get off my ass glutes and make.
    You can be the tester should you choose to accept the position:

    strawberry raspberry crumble

    1 cup oats
    2 tablespoons walnuts
    1/4 teaspoon salt
    2 tablespoons honey
    1 tablespoon walnut or canola oil
    1/2 vanilla bean, cut into 3 pieces
    5 tablespoons firmly packed brown sugar
    1 pint fresh strawberries, hulled and sliced
    1/2 pint fresh raspberries
    1 tablespoon freshly squeezed lemon juice
    2 tablespoons flour
    1 tablespoon unsalted butter
    Frozen vanilla yogurt, optional

    Directions:
    Preheat oven to 350 degrees.

    Make the topping: In a small bowl, combine oats, walnuts and salt. In another bowl combine honey and oil. With a fork stir honey and oil into oat mixture.

    Make crumble: In a blender or food processor, pulverize vanilla bean with the sugar. In a bowl toss together vanilla sugar with remaining crumble ingredients. Pour into buttered 6 cup dish. Sprinkle with topping and bake for 35 minutes until juices are bubbling and topping is golden brown. Serve immediately alone or over vanilla yogurt.

    M.

  8. (and I wanna add that I LOVE BL’s recipe because life canNOT be all about the clean eating. sure you can trim the fat from this meal should you choose (literally and figuratively) but a good satisfying meal & some GOOD SATISFYING company/convo is a great thing.)

  9. my hubby is SO making ALL this for me! (er, us)

    Bag Lady – I got my chaps, hat & boots ready so make some room in yer barn for me. I’ve been practicing my lasso technique at home on my man and am getting quite good, you’d be proud!

  10. Carla – thank you so much for asking me to be a guest chef! And especially thank you for tooting my horn…err… helping to promote my bags!!

  13. Love it! I enjoy really well cooked juicy meet every now and again. Thanks for the great recipe BL, will have to give that pudding a try too but when it comes to food I’m wary of the brits.

  15. Carla – this is so much fun! I’m really loving all the kind comments from the bumbling band!

    I wish I could have all of y’all over for dinner! 🙂 And you can make that Strawberry/Raspberry Crumble and bring it along! It sounds wonderful (and I am so making that soon!!)

  18. Oh WOW that sounds delicious. And its all real food! Beef and Yorkshire puddings is possibly one of the best meals ever.

    I’m sure if we all got on planes within the next couple hours we could be at your place by dinner time:)

  19. I’m not much of a roast eater, but I’ll just bet that glaze w/honey would be yummy on chicken or pork loin.

    (P.s. thanks for the cheery-o’s)

  21. Oh my. I’m salivating. And my lunch sounds so pathetic right now!

    Bag Lady, I am printing this up and making it for the next special occasion I can make up! I might serve bread pudding in a Jack Daniels sauce for dessert.

  24. Yeah, I don’t eat meat but the hubby sure loves it and since Sunday is Father’s Day… I’m sure he’d drool over this roast. Although I’m afraid of messing it up. I cook meat so rarely that when I do try it, things usually go badly. But it would make my husband so very happy. Argh. I see a trip to the butcher in my future.

    Thanks for the yorkshire pudding recipe! I never knew what it was before!

  25. Charlotte – this is actually a really easy recipe. I’d love to hear how it turns out if you do try it! (This is what they use when they serve “Prime Rib” in restaurants – would probably get you big points with hubby!!)

  26. omg valerie!…..

    I can just see asking a butcher to french my roast. HAH! I’d probably get arrested.

    i almost feel out of my chair laughing at this…i could just picture it!:)

    my mil is welsh and i have experienced this delightful dinner on many occasions! yum! we tend to end ours with a trifle for dessert…..don’t think there is a way to make that even remotely healthy!

  28. Oh Yum! I think I may have to clip and save this for a holiday dinner!

    It’s always a good test of your butcher to ask him to french a roast or bone a chicken for a galantine.

    Dessert would have to be a cobbler, in true English fashion.

    Any chance of that standing rib roast being a freebie??? LOL

    : )

  31. Woohoo! I’m a Yorkshire gal and I can vouch for the puddens being the best thing ever.

    My advice would be don’t add the mixture to the tin until the dripping is SPITTING hot in the oven. They’ll rise like little beauties.

    Useless information: My Nanna and Grandpa used to serve Yorkies (as they are known) as a starter – it was a trick they used in the War when everyone was poor, so the family would fill up so they didn’t have to serve too much of the expensive meat afterwards.

    Yorkies are also very good the next day cold with jam (I think you lot call this “jelly”, you silly beggars) :0)

    TA x

  32. INTERESTING, TokaiAngel!
    I had no clue.
    We used to eat them first growing up because we couldnt wait—–but now you have me thinking if it was *that* or a meat-saving trick my mom used as well.

    Dang, BL, youve started something here.

    M.

  34. Oh, these recipes look delicious and not that difficult. Very tempted to make them both… including that strawberry raspberry crumble – darn that looks good!

  37. The mostexciting. People regularly overlook the importance of testing thehotness of food. It is not onlyessential for cooking raw food but also for re-heating where you need to make sure the bacteria are killed

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