Tag Archives: fork tender

a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

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uh oh… my soup bowl has a ‘leek’

As the evening set in and the air became a bit brisk, the idea of soup for dinner ran through my head…
This past Sunday, I was given a beautiful leek and thought making a potato and leek soup was the perfect way to use this mildly flavored veggie!
To start cooking up this soup, I rendered some pancetta. Once browned, the pancetta was put aside, while the chopped leeks and some minced garlic got a quick sauté in the pancetta fat. After cooking till softened, in went a quart of chicken broth, some water, along with five peeled and cubed yukon gold potatoes. Everything was brought to a boil, then reduced down to a simmer. As soon as the potatoes were fork tender, I puréed them with an immersion blender and then added in a touch of cream, as well as some shredded extra sharp cheddar for a bit of richness…
Back into the soup went some of the pancetta for texture and flavor. Once heated through, it was time to eat!
Creamy, velvety, slightly crunchy and perfectly seasoned… this soup warmed us completely! Seconds were definitely in order…

at a low simmer…
-R

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