Prime Rib and ???

Definitely Yorkshire Pudding. The fat from the roast gives this simple dish a spectacular flavor. Even our pickiest grandson loves it. We also serve Brussels sprouts (for me) and baby peas (for himself).

there are a dozen good Brussels sprouts recipes on the web. pan roasted, oven roasted, with olive oil and seasonings of your choice.
honey or maple syrup glazed carrots
roasted cauliflower...there's a recipe for a whole roasted cauliflower that you slice into "steaks" when done to a golden brown on the outside.

Do something different ... steak and eggs! (make it a breakfast ... a REALLY good one!) but do it at noon and not 7:00 am!

Prime Rib begs for baked, mashed, or scalloped potatoes.

Maybe wild rice, oriental stir fried vegetables, pork or chicken chop suey. Lots of possibilities.

Just no peas for me.

K Charles wrote:
If Little Kopit gave his whereabouts, I would be there for Christmas dinner. I would like a little rum sauce on the bread pudding.

I happened to be on PEI for the celebration of the 150 birthday of Sir Andrew MacPhail, Canadian doctor, agriculturalist and literary figure in November. 3 evenings of events.

http://www.macphailhomestead.ca/

PEI also does a Fall Flavours thing. Best to google www.google.ca that. Early fall. They connect with diverse chefs, lots of sites around the island. Prices vary if I remember correctly.

:B

If Little Kopit gave his whereabouts, I would be there for Christmas dinner. I would like a little rum sauce on the bread pudding.

I do a lot with cauliflower - smashed with lite sour cream and parmesean cheese, or steamed the covered with cheese and baked, etc. Cabbage is very versatile as well. Brussels Sprouts can be done in very different ways, too.

I got a lot of complements on Thanksgiving when I served old fashion peas & carrots. I hadn't served this dish for a long time. Maybe the family was ready for something from the past.

I cooked a package of whole baby carrots in a little chicken broth for about 10 minutes then added a package of frozen peas to the pot with a generous amount of butter. Added salt & pepper to taste and cooked for an additional 5 minutes.

I cooked ahead of time and reheated when rest of dinner was ready to serve. I think this allowed the flavors to further develop.

I had a lovely meal prepared by a Scots chef recently. Of course, it was to honour a person of Scots origin.

Roast Beef
Yorkshire Pudding, individual portions.
Roast vegetables - like large chunks of carrots, parsnips, green and yellow beans, roma beans, could be scarlet runner beans in the pod too.
Potato
Scrump delicious gravy to go with all of Scots flavour
=====================

Started with cream soup or bisque with a baked item in the shape of a star sitting on top.

Finished with bread pudding (with raisins)
Then with light cookies.

Ordinary ingredients done in a different way.

:B

You could do turnips instead of potatoes. Yorkshire Pudding has plenty of carbohydrates to take place of potatoes.

Lefse?