Better Now
Than Ladle

HEALTHFUL page 136

es. Cover pot and bring to a very
slow simmer. Cook for 1 hour,
stirring occasionally. Adjust the
seasoning with salt and pepper.
Let the tzimmes sit, covered, un-
til ready to serve.
Serves 6.

PRIME RIB OF VEAL

1 9-pound rack of veal
2 tablespoons minced fresh
thyme
1 tablespoon minced fresh
rosemary
1 tablespoon crushed garlic
1 tablespoon black peppercorns
1 tablespoon kosher salt
2 tablespoons olive oil

To prepare the rack:

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The rack of veal is a very large
piece of meat that you can usual-
ly special-order from your favorite
butcher. Ask the butcher to trim
the rack "French style", that is, to
remove the shoulder blade and
flap of meat over the rack as well
as trimming down the bones. If
the "French style" rack can be
tied, it will sit better, but this is
not imperative.
To roast the veal:
Preheat the oven to 375 de-
grees. In a small bowl combine
the seasonings and
olive oil. Cover the
rack with the mix-
ture. Put the
veal on a
roaster rack
with
the
bones down
and place in
the center of
the
oven.
Roast the
meat for 30
minutes then
turn the rack over and lower the
heat to 350 degrees. After anoth-
er 20 minutes turn the rack back
to its original position. The meat
needs only about 15 more min-
utes to brown well. Remove the
veal from the oven and let it rest
for 10 minutes in a warm spot
over the stove. This resting stage
will prevent the juices from run-
ning out of the meat, which would
result in a tougher, drier roast.
To serve:
Place the veal on a large carv-
ing board. Slice the meat into 1/2
inch-thick pieces. Give the roast-
ed bones to your favorites at
the table.
Serves 10.

LEAF SPINACH WITH
ORANGES, FIGS AND
BERMUDA ONION

2 cups leaf spinach
3 tablespoons red wine vinegar
1 tablespoon honey
5 tablespoons walnut oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black
pepper
3 large fresh or dried figs
1 large orange, segmented
1 medium Bermuda onion, cut
into rings)

HEALTHFUL page 140