Dining, Food, Fun, Holiday, recipe, Sweets

Ree titled this one her perfect pot roast and after a perfect pulled pork… I believed the Pioneer Woman would do this one justice.  I did not list the amount of each ingredient as you should refer to the link for the original recipe.  The only changes I made were due to the limitations of my kitchen supplies (fresh herbs, veggie stock etc).  I shared this one with friends and it was received very well.  I can’t wait to make it again.

  • 3 cloves garlic

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    Plated with root veggie mash

  • thyme (I used dried)
  • rosemary (I used dried)
  • salt/pepper
  • 4 lb Rump Roast
  • Onions
  • Celery
  • Carrots
  • Turnips
  • 3 C Vegetable Stock
  • 1 C Wine

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe.html?oc=linkback

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Ree’s Perfect Pot Roast

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recipe, savory

Quinoa Dump Stew

Once again I needed a meal to heat and eat through tech week before the show opened Saturday night.  I decided on another easy dish which I consider a stew because I chose to use less liquid than a soup and more than a quinoa salad.  This is a dish that tastes even better over time and I even added extra green beans I had later in the week.

IngredientsIMG_1308

  • 1 small sweet potato
  • 1.25 lb chicken breast
  • 3-4 carrots, chopped
  • 1c quinoa
  • 2 cans of diced tomatoes 14oz
  • 1 bag frozen cauliflower and broccoli
  • 2 stalks of celery, chopped

Directions

Cook quinoa according to instructions and set aside.

Add carrots and sweet potato to large pot and soften 5 minutes.  Add canned tomatoes (mine were basil and garlic enhanced), frozen veggies, celery, and chicken to pot along with 2C water.  Be sure to add salt and pepper to taste!  Simmer 15 minutes before adding quinoa and removing chicken breasts to pull apart using two forks.

complete pot thickening up

complete pot thickening up

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Dining, Food, Fun, NYC, recipe, savory

Friendsgiving 4- NYT Mushroom Stew

Friends and family can be interchangeable.  In this case I had the privilege of cooking with my aunt who is much more worldly than I for many reasons.  She completes the NYT crossword daily (I am lucky to make it through the AM New York) along with reading the paper.  We were cooking a small dinner party and decided to make a recipe highlighted in the times.  http://www.nytimes.com/recipes/1015198/fresh-and-wild-mushroom-stew.html?emc=eta1

We started with simple nuts, olives, and edamame.  Dined at the table for the warm stew.  Then ate an assortment of spring rolls with dipping sauces. This was great because the prep work was all done ahead of time so we could enjoy our company.  Then we finished with a warm apple crumble and some of the speculoos blondies Mary and I made together the day before.

Most chefs say to never try new recipes when cooking for others, but I always make one new dish for fun as there is always a takeout option living in the heart of NYC.

Mushroom Stew (not recommended for those who do not like mushrooms)

  • IMG_30741 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
  • 1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
  • Extra virgin olive oil
  • 1 large onion, diced
  • Salt and pepper
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage or rosemary
  • Pinch red pepper flakes or cayenne
  • 1 tablespoon tomato paste
  • 3 small ripe tomatoes, peeled, seeded and chopped
  • 1 tablespoon all-purpose flour
  • chicken broth
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 tablespoons chopped parsley

1. Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.

2.In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

3.Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

4.Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

5.Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Look at that beautiful table… nothing like the barbaric approach that 6By6 brings!

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Dining, Food, Fun, Ohio, savory

Fall Soup with Friends 2- Chicken Chili

Another soup I made while visiting friends in Pittsburgh was a simple chili.  Soups are great for a crowd to eat as well as to make.  Everyone took on a few tasks of things to chop, peel mince, or cook and before you know it you have a delicious meal.  Here is some proof of the chefs hard at work!

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Our quick cooking tip was to take a spiced and cooked chicken from a great chicken place nearby (Chicken Latino) so all we had to do was pull the chicken from the bone (that was my job by the way).

IMG_2950This is with all the added ingredients, and although we did not have the patience to let the flavors meld together for hours, it was still amazing in 20 minutes, but probably could have used some tomato paste as a thickener.

Everything when it comes to soup is eyeballed so here are some of the ingredients.  Hopefully I didn’t forget any!

Quick and Simple Chicken Chili

  • Onion
  • Whole stewed tomatoes canned (ours were canned fresh this summer)
  • Chili paste
  • Roasted Chicken
  • Cilantro (the more the merrier)
  • Chocolate beer
  • Hot peppers
  • Black beans
  • Salt/ pepper/ cumin/ red pepper flakes etc.

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Then we ended the perfect fall day with Hot Toddy’s my favorite winter drink!

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Big thanks to Aubrey, George, Sarah, and Jeff for making my trip worthwhile after enduring a flat tire on the drive over!

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