Tag Archives: quart

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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green soup and ham…

Since I’m still taking it easy when it comes to food, I decided that a nice homemade split pea soup was the perfect meal.
After rinsing off some vibrant split peas, I cut up one onion and two cloves of garlic. The onion and garlic were sautéed in some olive oil until softened. Once softened, in went one quart of water, along with one quart of chicken broth, a bouillon cube and of course the stars of the dish… the split peas.
The soup was brought to a boil and then set to a simmer until the split peas began to open and thicken the soup. After tasting for seasoning, in went some cooked ham for an added smokey flavor and then it was time to plate, rather bowl up this warming goodness!
To top off this soup, homemade croutons made with some Italian bread, olive oil and a touch of sea salt.
The soup warmed us up on this chilly night, while soothing our tummies and giving us the nutrition we needed!

at a low simmer…
-R

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party of one…

Tonight I was stag for dinner, but no need to feel sorry for me… I made sure to sit back and take advantage of some takeout and gave myself the night off!
An obscene amount of Chinese food was appropriately delivered to my front door… in this brown bag of tricks you ask?? Pan fried dumplings, boneless spareribs, spicy Hunan chicken and a quart of house fried rice! No I did not ingest all of this, however I did put an admirable dent. To wash everything down… a nice bottle of Sauvignon Blanc. Crisp and fruity, offering the perfect balance to the Chinese food.
I have to remember this meal next time I’m on my own for dinner…

at a low simmer…
-R

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meat and potatoes…

So what better way to warm up on a chilly night than with a hearty bowl of beef stew piled high atop creamy and oh so delicious yukon gold mashed potatoes!
I started by browning the meat [tossed with flour and seasoned with salt]… once browned the meat was set aside and some new olive oil went down into the pot! Then in went six carrots and celery, along with four leeks that I chopped up. Some more salt and a bunch of stirring helped soften the veggies and also scrape off the yummy goodness that formed on the bottom of the pot! After the veggies were smelling amazing, in went some chopped garlic [go crazy] and a can of tomato paste… some additional stirring ensued until the paste almost melted away and just offered a beautiful richness in the pot!
Next came one of my favorites… two bottles of Guinness [stirred and reduced]. Once reduced, the meat went back into the pot and was covered with a quart of chicken stock, four bay leaves and a bundle of thyme!
Brought to a boil and reduced to a simmer, this lovely concoction cooked away for a little over an hour…
The last thing to do?? Plate over some velvety yukon gold mashed potatoes and enjoy like ravaged beasts!

at a low simmer…
-R

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my cure for the common cold…

What better way to nurse a lingering cold then with a homemade batch of chicken soup!
I diced up an onion, celery and carrots and tossed them all into a large pot! Everything was sautéed in some olive oil [along with salt to taste] until just the onions and celery were translucent and the carrots slightly softened… then I smashed the hell out of, and minced up some garlic and added that in as well to cook off some of the rawness…
Into the pot went roughly one quart of water and one quart of homemade chicken stock which was brought to a boil. Once boiling, in went some cooked chicken breast chunks, the heat was reduced to a simmer, the lid went on and the soup was then cooked for about a half hour…
After simmering down, it was off the heat and to the table [or in our case island]. Piping hot and full of get better goodness, this soup was sure to jump start the immune system and help us on the road to recovery!

at a low simmer…
-R

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