To Life! FOOD The Lovely Roast from page 45 ture until smooth. Stir in the bay leaf. Return the roast and any accumulated juices to the pot. Remove from heat. Cover the pot with a lid or with foil and transfer it to the preheated oven. Cook for 2 1/2 -3 hours, turning the roast over half-way through cooking. Remove from the oven, adjust salt and pepper to taste (for the sauce) and allow the roast to rest for about 10 minutes before transferring to a heated platter (with sides, if pos- sible) and pouring the juices over. Slice and serve. Makes 8 servings. A boutique featuring home accessories with clean lines and a sophisticated design style. Presenting Michael Aram. Decorate. Accentuate. Celebrate. Richard Roi Deaigns studio on site. Monday through Friday 10-6: Saturday 11-4. Also by appointment. 22941 Woodward Avenue • Ferndale. 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The Agencies of the Jewish Federation LDE IN Connecting People & Services 46 November 2 • 2006 (248) 592-2240 www.thisisfederation.org/elderlink 1174120 Roast Prime Rib Of Beef I 9-10-pound prime rib beef roast, excess fat trimmed Kosher salt and pepper 8 cups chopped onions 1 Tbsp. chopped garlic Preheat oven to 450E Place beef, fat side up, in a large roasting pan or 2 stacked disposable aluminum pans. Roast beef 30 minutes. Reduce oven temperature to 350F. Arrange the onions and garlic around beef. Continue to roast the beef, uncov- ered, for about 1 1/2 hours, stirring the onions occasionally. Test the meat for doneness by inserting a meat thermom- eter into the thickest part of the beef (it should register 125F to 130F for medium rare). Cook a few minutes more if the meat is not at the correct temperature. Remove from oven (the meat will con- tinue to cook as it cools), tent the beef with foil and allow to stand for 20 min- utes before serving (on a heated platter if possible). Cut into thick slices against the grain. Makes 8 servings. Crown Roast Of Lamb Your butcher can prepare the lamb crown for you (basically, a crown roast is 2 racks of lamb tied together). Carve the lamb rack at the table since this dish is a show-stopper. Kosher salt and freshly ground pepper I Tbsp. olive oil 1 Tbsp. balsamic vinegar 2 tsp. minced garlic 1/2 tsp. dried basil 1/4 tsp. dried oregano I crown roast of lamb (about 14 lamb chops) Preheat oven to 450E Place the lamb in a roasting pan and season it on all sides with salt and pepper. Combine the oil, vinegar, garlic, basil and oregano in a small bowl and stir well. Use your hands to rub this mixture over all sides of the lamb. Place the pan in the oven and roast, uncovered, for about 20 minutes. Test the meat for doneness by inserting a meat thermometer into the thickest part of the lamb (it should register 125-130F for medium rare). Cook a few minutes more if the meat is not at the correct temperature. Remove from oven (the meat will con- tinue to cook as it cools), tent the lamb with foil and allow to stand for 5 min- utes before serving on a warmed platter (if possible) and cutting into individual chops. Makes 4 servings. Veal Roast Ask your butcher to prepare the veal by tying it into a roast. If you don't have an ovenproof pot (one where the handles will not melt), make the first part of the recipe in a regular pot or large skillet and transfer it to a roasting pan or disposable aluminum pan. 2 Tbsp. olive oil One 2 1/2-3-pound veal roast (tied) 2 cups chopped onions 1 Tbsp. dried parsley flakes 1 cup dry white wine Kosher salt and pepper to taste 3 bay leaves Preheat oven to 375E Rub the veal with the oil. Heat oil in a large pot or skillet over high heat and brown the veal on all sides. Remove the veal to a shallow bowl to catch its juices (leave the drippings — do not clean the pot), and set aside. Place pot back on the stove. Add the onion and parsley to the pot and once the onions begin to fry, cook them, stir- ring constantly, for about 5 minutes. Return the veal to the pot with the onions and season the meat and onions with salt and pepper. Pour the wine over the meat and tuck the bay leaves around the veal. Place the lid on the pot or cover it with foil for about 1 hour, turning the meat over and stirring the onions once during cooking. Remove the veal from the oven and transfer to a warmed platter and allow to stand for about 5 minutes. Cut the strings from the veal roast and slice it. Adjust the salt and pepper in the onions and juices and spoon onions and the cooking juices over the sliced veal. Makes 4 to 6 servings. Horseradish Mustard Sauce 1 cup mayonnaise 1/4 cup white horseradish 3 Tbsp. spicy brown mustard Combine all the sauce ingredients in a small bowl and stir well. Makes about 1 1/2 cups sauce. E For more recipes: JNonline.us