|There would be your meat in the roaster.|
I’m not really sure what it is about Sundays, but they really make me want to cook. And I love the Traditional Sunday Dinner. I’m talking about a roast of some sort, either a roast chicken or roast beef, with some delicious vegetables and of course some variety of potato. If you went to my Newfoundlander grandmother’s house for Sunday dinner, this meant canned peas, sliced carrots, mashed potatoes, Bisto gravy and a roast that had been in the oven since noon. (She believes in well-done meat.) It’s a little different at Mummy’s house, where Sunday roast usually meant a roast chicken with flour gravy (so yummy), still sliced carrots (but DEFINITELY not any peas- Mummy hates them!) and either roasted or mashed potatoes. Now, my father’s clan believes in meat that can still breathe practically, so Sunday dinner at Daddy’s house is a roasted prime rib with Yorkshire pudding (have you ever tried to make those? Damn difficult), roasted potatoes and some level of veg. All different, all delicious, and all wonderfully nostalgic for me.
|That is some well-rested meat.|
|Daddy would be so proud!|
My Sunday Dinner is a little of the family influence, and a little of my own creation. The menu for this Sunday was prime rib (because Loblaw’s had a sale- this is not a roast for a girl on a budget), roasted fingerling potatoes with rosemary and garlic, butternut squash with brown butter and sage, and steamed snow peas (because something has to be light). The joy of cooking on Sunday is that you can crack an ale, watch some football, and take all day to cook. So don’t stress about the menu, even though it sounds wonderfully complicated and sophisticated, because it is not.
|That is a rib bone in the pot- boil in water overnight to make beef broth!|
|And that is what I call Sunday Dinner!|
Finally, your snow peas can be steamed fifteen minutes before you serve dinner. Remember to calculate the standing time for the roast when you are thinking about your cooking times here. You may want to start the peas after you take the roast out. Once you take out the roast, tent it with tinfoil and let it rest. Get your veggies good to go and then right before you serve, slice the roast, very thinly. It will be a lovely pink inside and I promise, so tender. People who like more well done meat (I am such a meat snob, I will raise my eyebrow to that) can eat the outer bits, and it will get rarer as you move inwards. Serve your potatoes right out of the roasting pan. Horseradish would be amazing- I didn’t have any in my fridge last night and if my father knew that, he would have a conniption. I hope you enjoy your Sunday Dinner- serve with a dash of nostalgia and a little smugness about how well you cook a roast!