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Pa ge 2 6 T hu rs da y, D ec em be r 4 , 2 01 4 - T he IF P - H al to n H ill s - w w w .th ei fp .c a Experience theExperience the Difference! THE BAO INSTITUTE FOR HEALTHY LIVING, Georgetown's most complete fitness-and-wellness club. Join today with... • Refreshing Juice Bar • 24/7/365 Member Access • Certified Personal Training Specialist • Group Fitness Classes • Locally owned and operated • BBB accredited business with A+ rating in Georgetown 232a Guelph St., Georgetown 905.877.0771 baoinstitute.comJoin us on Visit ourShowroom Today Exceptional Service, Products, Prices & Warranties Serving your community for over 35 Years. Visit our website at www.atouchofclassacton.comf Kitchens Flooring Bathrooms Basements Full Home Renovations 28 Main St. N. Acton • 519-853-1190 46 Guelph St., Georgetownyears in a row! 15 We donate them to the Local Fire Department to use for practice - they have run low on vehicles. Your HELP is needed!! You call us. We tow them for free. We pay you for the scrap.SINCE 1958 Clean up your yard before Winter! COMMUNITYWhat's Cookin': Prime Rib Dinner Part 4 Today's recipe is the last one you need to make a great prime rib dinner. Gravy! Now, there is no gravy in the photo, as I'm sure you can see. That is because when we served this meal, we served the gravy in boats on the side. I think that makes a nicer presentation because then all the beautiful colours aren't covered up in a sea of sauce. I saw some totally cute individual gravy boats once in a housewares store-- I thought that was a great idea, so everyone could have their own little boat of gravy. However, the person who designed them has obviously never met my family before because the boats were tiny. They were more like a little canoe, when what we really needed was more tug boat size! Anyhow, however you choose to serve it, make LOTS! There is never too much gravy. And there are so many things you can do with it afterwards if you have leftovers. Make hot beef sandwiches with gravy on top. Make beef barley soup, make French onion soup or just eat leftovers with gravy! If you can remember to save the potato water, it makes the best gravy, as it has so much flavour and it has some of the starches from the potatoes which help to thicken the gravy. However, you would not be the first person to be standing over the sink, drain- ing the potatoes in a colander, only to real- ize way too late that all that goodness is go- ing straight down the drain. If you didn't use potato water, beef stock would be great, or if worse comes to worst, just plain old tap wa- ter. Have fun and keep cooking! Email questions and comments to whatscooking@theifp.ca Lori Gysel & Gerry Kentner Beef Gravy Ingredients: • 1 tbsp butter •1 tbsp olive oil • 1 onion, minced • Handful mushrooms, cleaned and sliced • Red wine • Water from potatoes • 2 tbsp all-purpose flour • 2 tbsp Beef Bisto • Cold water • Pan drippings (fat skimmed off) • Beef flavour concentrate • salt and pepper Method Heat butter and oil in large pan. Add onion and mushrooms, cook over me- dium heat, stirring frequently, until well carmelized. Deglaze pan with red wine, scrap- ing any bits up off the bottom of pan. Add water from potatoes to desired volume. Bring to a boil. Mix flour, bisto and cold water together, whisk into boiling gravy, stirring constantly until desired consistency is reached. Add pan drippings. Taste. Add beef flavour concentrate if needed. Strain if desired. Season with salt and pepper to taste.