Below is the OCR text representation for this newspapers page.

Houston IBaily WEDNESDAY, OCTOBER 4, 2006 The Home Journal’s DINNER TABLE L i* ■La 1 .'.. Want the best fresh lobsters? Head for the rocky coast of Maine. This week’s featured state in the “Sea to Shining Sea” feature is Maine, and we’re not just giv ing you recipes for lob ster. We’re letting you know how to order them for overnight shipping, page 2B ■ Soup for the fall Jean Rea remembers the last “scrapin’s” from her mother’s vegetable garden and writes about the joy of making soup. See Page 38. Wine this weekend Check out the news about the All America Wine Festival to be held in Dahlonega this weekend. You can see the fall leaves, hear some live music and buy some apples on the way. See Page 38. I ' Kitchen tour The Centerville United Methodist Women welcome guests to their luncheon, which followed the Tour of Kitchens fund-raisers. Get some ideas about simple, but eye-catch ing decorations, plus a yummy recipe for Million Dollar Pie. See Page 68. Flavor boast Getting bored with the same-old, same old? Try some new approaches with an emphasis on creative seasoning. See Page 58. Wes't a’Dfi - -With Style By CHARLOTTE PERKINS Journal Lifestyle Editor Food trends come and go, but some things never go out of style. This week we present the old familiar “meat and potatoes” in high style, with an emphasis on roast beef and potatoes with special flair. For awesome dinner par ties or special family meals, you can’t beat roast beef.' Try these recipes with a big green salad and hot rolls. Wind up with apple pie a la mode. How can you miss with such an All-American extravaganza? A tip for new cooks: Any good beef roast is going to be expensive. A good meat thermom eter isn’t expensive, and will prevent disasters. The thermometer will tell you what’s going on inside that roast. Is it red? Is it pink? Is it done? Also, it won’t help to have to wonder if that precious cut of beef is completely thawed, so buy your roast the day or the day before you’re going to cook it, and don’t freeze it. Who wants to worry about whether a S2O roast is still an iceberg in the center? These tips will also help you with pork roast, roast chicken, and that Thanksgiving turkey. If you’re seeking perfection with oven roasting, it’s good to start with never-frozen or thoroughly defrosted meat or poultry. fi | ‘l'- jl «' 1 ,"’ ' - .jnlfl EP : * " ■?*•!; sA&vjjjSu*/® jggHjr% a Hup^ jf\ mum - spsm IK. 4 Au Gratin potatoes Cooking shows, competitions draw crowds at the fair By CHARLOTTE PERKINS Journal Lifestyle Editor The Georgia National Fair opens Thursday and cake bakers all over Georgia are pondering the final touches for their frosted creations. Casserole cooks are wondering if they’ll get a blue ribbon this year, and a chance to participate in national competitions. There’s big money at stake Guys are getting ready for the “men only” barbe cue competition, and moms are coaching kids in how to make a really fine sandwich with Iron Kids bread. Teens are practicing their omelet flipping and wild game cooking skills. If you’d rather see a cook ing show than ride any ride in the Midway, the Miller- Murphy-Howard Building is the place to go, not just for culinary competitions and classes, but also for antiques, hobbies and col lectibles, fine arts, food preservation, horticulture, textiles, artists-in-residence and more. Food And now, some recipes: Beef Ribeye 1 beef ribeye roast, small end, (about 4 to 6 pounds) 2 tablespoons vegeta ble oil 3 to 4 medium baking potatoes, cut into quar ters (about 4-1/2 cups) 2 large sweet potatoes, cut in half, then cut into quarters (about 4-1/2 cups) 4 to 5 small onions, cut in half (about 3 cups) Seasoning: 3 tablespoons minced fresh rosemary or 1 tablespoon dried rose mary 6 cloves garlic, minced 1 1/2 teaspoons salt 1 l/2teaspoons dry mustard 11/2 teaspoons cracked black pepper Heat oven to 350 degrees. Combine seasoning ingre dients; press 3 tablespoons mixture evenly onto all sur faces of beef roast. Combine remaining seasoning mix ture with oil in large bowl; set aside. Place roast, fat side up, on rack in shallow roast ing pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350 degree oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness. Meanwhile add vegeta bles to seasoning mixture in bowl; toss to coat. Transfer vegetables to metal baking Idaho Potato Commission hours or until vegetables are tender, stirring once. 'Siiil T i Jwj If .ISp | ■ Journal/Charlotte Perkins Home canners have already turned their masterpieces in to the Georgia National Fair’s Georgia Living compe tition. Other dishes in competition are brought in on after the fair begins, or on the day of the competition. All cooking events listed below are in the Miller- Murphy-Howard Building. All are free. Friday 2 p.m., and again at 3:30 iff ' l,rl lr ' s a ' J . ■ ! mBBB \ ifk l w*” v * ‘ «Sp m jgflHjp? •■kV up J&Z&MkMKL 7i ar wHK-jgr Beef Ribeye. pan. Place in oven with beef roast and roast 1-1/2 to 2 p.m. “Put Your Tastebuds in Motion.” Jewell Hutto and Holly Hidell of the Georgia Egg Commission will keep you laughing while you learn. This popular duo Remove roast when meat thermometer registers 135 degrees (Fahrenheit) for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loose ly with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medi um rare; 160 degrees for medium.) Carve roast into slices. Serve with vegetables. Source: Cattlemen’s Beef Board Ancho Chilcßubbed Sirloin Tip 1 beef round (sirloin) tip roast (about 3 to 4 pounds) Ancho Rub: 2 tablespoons ground ancho chili powder 1 tablespoon minced garlic puts on an egg cooking show to remember. '4:30 p.m.: I Love Eggs “Dreamy Breakfast” Contest Saturday 10:30 a.m.: Senior 4-H Omelet Contest 1:30 p.m., 3 p.m., 4:30 p.m.: “Put Your’ Tastebuds in Motion,” Jewell Hutto, Holly Hidell, Georgia Egg Commission Sunday 12 p.m.: Senior 4-H Chicken BBQ Contest, outside, southwest corner 1:30 p.m.: 4-H Wild Game Dish Contest 1:30 p.m.: 4-H Cloverleaf Peanut Contest 4:30 p.m.: KC Masterpiece Memorable Meals Contest Monday 4 p.m.: “Cluckin’ Good” Chicken Recipe Contest Tuesday 10a.m.: Grits Anytime “A Southern Thing” Contest 4 p.m.: Cooking Lite and Healthy Recipes Oct. 11 10 a.m.: “Yammy Good” Sweet Potatoes Contest 4 p.m.: Family Favorite Vegetable Casserole Contest Oct. 12 SECTION B Cattlemen.’* Beef Board 2 teaspoons unsweet ened cocoa powder 1 teaspoon ground cin namon 1 tablespoon vegetable oil 2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces Salt Heat oven to 325 degrees. Combine Ancho Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remain ing rub mixture evenly onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermom eter so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325 degree oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2- 1/2 hours for medium done ness. Remove roast when meat thermometer registers 140 See MEA T, page jB 10 a.m.: Sweet Georgia Peach Contes,t, 2 p.m.: Nutritious Snacks with Georgia Peanuts, Joy Carter, Don Koehler, Georgia Peanut Commission 4 p.m.: Georgia Peanut Recipe Contest 4:30 p.m.: Nutritious Snacks with Georgia Peanuts, Joy Carter, Don Koehler, Georgia Peanut Commission Oct. 13 4 p.m.: Georgia Apple Recipe Contest Oct. 14 9 a.m.: 4-H Egg Preparation Contest 10 a.m.: 4-H Homemade Ice Cream Contest, outside 11 a.m.: Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix “Family Friendly Food” Contest I p.m.: Eagle Brand Cookie Bar Bonanza October 15 11 a.m.: Cloverleaf 4-H Pizza Contest, II a.m.: Junior 4-H Pizza Contest. 1 p.m.: Senior 4-H Pizza Contest. 3 p.m.: Colonial Bread Iron Kids Awesome Sandwich Contest.