Tuesday Wow! Olive Oil-Braised Chickpeas with Swiss Chard and Cumin

October 16, 2018

Let me start by saying it’s been a down in the dumps kind of day.  Crap at every turn.  I could easily have had wine and cookies for dinner and called it a day.  But cooking always makes me feel better so I pulled up my britches and found my way to the kitchen.  My newest cookbook is Dinner:  Changing the Game by Melissa Clark of the New York Times.  I’ve put a dozen or more shreds of paper in there marking recipes I want to look at again.  This is one of them.

This is a surprisingly elegant dish made of really regular ingredients.  I have most of this stuff in my house all the time.  A simple and rustic vegetarian dinner with amazingly complex flavor.  I only made half a recipe and I’m a little bit sad about that.  I could have eaten the whole bowl, no problem.

Here’s what you need for 2-3 servings: (half the original recipe)

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  • 3 cloves garlic, sliced
  • 1/4 C olive oil
  • 1 bunch chard (or collards or turnip greens), stems removed
  • 1 t cumin seeds
  • salt
  • crushed red pepper
  • 1/2 C diced onion
  • 1 can (2C) cooked chickpeas
  • 1/2 – 3/4 C stock (chicken or vegetable)
  • hearty bread slices
  • lemon
  • smoked paprika

The original recipe calls for shallots instead of onion, but you work with what you have.

I know this looks like a lot of steps, but it’s really not bad.  I finished the whole thing in 35-40 minutes and I managed to feed the dogs in the middle!

Here’s what you do:

  • Chop greens and stems (separately) into medium sized pieces
  • Heat oil to medium high in a large pot (the greens take up more room than you think)
  • Add garlic, cook until barely golden (1-2 minutes)
    • Note:  If you burn the garlic you’ll have to start over.  It’s super bitter when it’s burned

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  • Add chard stems, cumin seeds, salt, red pepper
  • Cook until stems soften (4-5 minutes)

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  • Add onion, cook 2-3 minutes
  • Add chickpeas, chard leaves, stock.  Mix well.  Cover.

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  • Reduce heat to medium-low.  Simmer 10-15 minutes

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  • Puree part of the mixture
    • Use an immersion blender if you have one.  Takes about three squeezes.  That’s what I used.
    • Put 1/3-1/2 in a regular blender if you have that instead.  Don’t blend long.  Just enough to break down the chickpeas
    • Mash the chickpeas with the back of a fork to save yourself cleaning up one more thing.
  • Return the mixture to the pot and stir in

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  • Rub the bread slices with garlic
  • Toast the bread slices
  • Place bread in the bottom of a bowl and ladle stew over it
  • Squeeze lemon and sprinkle with paprika

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How’d it turn out?

I might have licked the bowl.  The garlic, cumin, pepper, lemon and paprika layer themselves throughout the dish.  It’s warm and earthy and bright and smoky.  The texture is creamy without being mushy.  The olive oil is rich and wonderful.  It’s wonderful over crusty bread, but I’d happily eat it over rice as well.  Or by itself, maybe as a side dish for chicken or fish or lamb.

This is a keeper.  I would serve this to guests except then I’d have to share it.  I can only imagine that the leftovers will be unimaginably good.

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A Very Fond Farewell to Greenway: Beef and Butternut Chili

October 14, 2018

Frequently you hear me reference things I got at the farmers’ market.  That’s no mistake.  I buy as many things as I can from local farmers.  I like knowing the people that provide my food.  I like knowing that it comes from nearby.  That it wasn’t trucked from hundreds or thousands of miles away.  I like being educated about what’s in season when for my region.  I have a great appreciation for the tremendous amount of work that goes into running a farm.  And a great admiration for the families that take it on.

I have been buying beef from the Clark family at Greenway Beef for a good many years now.  Anyone who has eaten pot roast or London Broil or short ribs or hamburger or chili at my house has eaten Greenway Beef.  The Clarks are lovely people, local to me, and also distribute pork, chicken and vegetables for other local providers.  I’ve grown quite fond of them.  Mike taught me that cooking grass-fed beef requires different things than grain-fed beef.

Recently I learned that Mike Clark has decided to retire.  Well deserved for sure.  Cattle ranching is hard work.  Being committed to providing hormone-free, antibiotic-free meat is no easy thing either.  Getting ready for and showing up at farmers’ markets weekend after weekend is hard work.  But I’m having a hard time imagining not having Greenway Beef around.  Where will I get the best bacon in the world now? (Crabill’s)  Who will sell me white acre peas?  Hamburgers made with some other beef?  Hard to believe.  I stocked up yesterday because it was Mike’s last day at the market.

So, to the Clark family I say, thank you.  I know that the work was hard, but it mattered.  I don’t know that you can ask more than that.  Your life’s work mattered.  Feeding people matters.  I’ve enjoyed supporting your family while you were supporting mine.  Know that you will be missed.  Enjoy your retirement!

So, tonight we have Beef and Butternut chili, thanks to Greenway Beef.

Chili is one of those things that doesn’t really have a recipe.  You can make it any way you like:  beef, pork, chicken, with or without beans, only beans, with veggie crumbles, whatever you like.  This is a tomato chili with beef, onions, garlic, and beans and butternut and green chiles.  Throw in a pumpkin beer, some chili powder and cumin and you’re done.  I make my chili on the mild side so that it works for everyone.  You can always add Tabasco or Texas Pete or jalapenos to kick up the heat if you want.  I serve those things on the side.

A couple of things about the ingredients.  I am very fortunate to have many quarts of home canned tomatoes in my basement.  Canning is a hobby of mine.  The tomatoes are background in this chili, so feel free to use cheap ones.  Save the San Marzanos for something else.  I used an Aleworks Pumpkin beer.  It’s my favorite of the pumpkins.  nice sweetness and pie spice.  It goes well with the butternut.  Use whatever you like.

You’ll see I also used pre-cut butternut.  I almost never buy pre-cut vegetables.  I like being in the kitchen so the chopping doesn’t bother me.  Except for butternut squash.  I hate cutting a butternut squash.  They’re super hard and tend to roll.  And then you have to cut the rind off.  If you’re going to cut your own, use a large and very sharp knife.  No shame in buying the pre-cut though.  I did cut this a little finer so it wouldn’t overwhelm the beef and beans.

Here’s what I used tonight (listed above):

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Here’s what you do:

  • Start with a big, heavy pot
  • Drain and rinse the beans
  • Brown the beef, garlic and onions
  • Mix in 2-3 T tomato paste, cook 3-4 minutes, stirring frequently

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  • Add a quart of canned tomatoes, with juice
  • Add salt, chili powder and cumin
  • Add beans and green chiles
  • Add cubed butternut squash

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  • There’s not enough liquid in here to cook the butternut well.  Add 1 bottle pumpkin beer or water or stock if you prefer.
  • Bring to a simmer; put the top on the pot, slightly askew
  • Simmer, stirring occasionally, until the chili thickens
  • If the butternut is too firm, put the top fully on the pot and simmer until it’s done

This is good chili, though not spicy enough for me.  I should have added slightly more chile powder at the beginning.  I like the slight sweetness of the butternut.  The mix of textures with the beef and beans and butternut is really nice.  I served mine with a little Tabasco and some plain greek yogurt.

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It’s Fall Y’all! Stuffed Acorn Squash

October 12, 2018

I’ve been working overseas for the last week.  I arrived home late last night in the remnants of a hurricane to a house without power.  An adventure to be sure, though a tiny inconvenience compared to what people in the path of Hurricane Michael are enduring.

No time today to do any grocery shopping.  Most things in the fridge went into the trash.  Time like this make me glad I keep my freezers stocked to the brim.  The food keeps longer in full freezers.  So, into the freezer for dinner.  Two things:  chorizo and a frozen bag of vegetables, quinoa, and lentils.  I had an acorn squash on the counter.  Dinner done.

I like acorn squash.  It’s perfect for making single servings.  It’s much easier than butternut for cutting through and seeding.  It’s pretty to serve.  The only drawback is that it’s never quite as sweet as I want it to be.  Maybe next time I’ll roast it with a little honey.

I roasted the squash at 375 for 10 minutes and then added the chorizo to the pan.  10 minutes on each side.  In the last 5 minutes of roasting the squash and chorizo, put the veggie bag in the microwave.  Cut up the chorizo and mix with the veggies.  Serve in the squash.  That’s it.

It’s a darn good dinner.  It does take 30 minutes, and the prep is about 6 minutes more.  Totally doable for a weeknight.  And only the sheet pan for dishes!  I recommend turning on the oven when you get home and letting it preheat while you change into your lounge wear.  Take the 6 minutes to prepare the squash and put it on the pan.  That leaves you 30 minutes to have a glass of wine or check homework or read a magazine or start a load of laundry.  You just have to check in every 10 minutes to add the chorizo, or any other sausage, and flip it over.

Keeping those bags of vegetable mixes in the freezer can be a real life saver.  They’re perfect for this kind of dish or casseroles or hash – anything that doesn’t need the vegetables to have any crunch to them.  This one also has protein in it so I didn’t really need the chorizo to make a complete meal, but this dish would have been pretty bland without it.  Leave it out if you want to keep this vegetarian.  Maybe add some extra vegetables in that case.  This bag saved me 10 minutes of chopping and 15-20 making quinoa.  Score!

This meal was nothing I’d make for a dinner party, but it sure was nice to have a real meal without dirtying up the kitchen and without needing a trip to the store.

 

Roasted Cauliflower and Chickpea Salad

September 30, 2018

I recently got a new cookbook – Dinner: Changing the Game by Melissa Clark.  I’ve been through it a couple of times and there are more than a dozen little paper markers in the pages of recipes I want to try.  I hadn’t gotten around to any of them until today.  I can’t really claim that I’ve made this salad, more like a slapdash variation, so we’ll call it “inspired by” Melissa Clark’s recipe.

It’s the very beginning of Fall so still plenty warm out.  Too warm to feel like heating up the kitchen much on a Sunday evening.  What I love about this recipe is you need a small oven, a good toaster oven would do for the roasting, and a blender.  That’s it.  I had some cauliflower and brussels sprouts left in the fridge so I stuck them on a sheet pan to roast.  I ate a bunch of the sprouts while I was making the dressing for this salad.

This is the second recipe I have that combines chickpeas and cauliflower.  I really like the pairing.  The other one is a red curry dish.  See the recipe here.  And as in the other dish, it’s the sauce that makes it.

Here’s what you need for the dressing:

  • 4 T lemon juice
  • 1 T orange juice
  • 1 T tahini
  • 1 t rice vinegar
  • 1 T honey
  • 1 handful fresh parsley
  • 1 handful fresh mint
  • 1 clove garlic
  • 1/4 t crushed red or cayenne pepper
  • 1/4 C olive oil

Here’s what you do:

  • Put everything in a blender and turn it on.
  • Stream in the olive oil

That’s it!

For the rest mix the warm roasted cauliflower with a drained can of chickpeas and some light greens. The recipe calls for watercress, but I didn’t have any cress so I used roughly chopped spinach instead.  Mix in the dressing and serve at room temperature.

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It’s light without feeling too summery.  It’s filling, but not heavy.  It’s quick and easy.  You can serve it as a main dish or a side. It’s good.  Hard to complain about that!

P.S.  This is super good the next day heated in the microwave!

 

Mushroom Stroganoff

September 28, 2018

It’s Pasta Friday again!  I’ve eaten all the chicken I can take this week, so that wasn’t an option.  Left in the vegetable drawer this week were brussels sprouts, cauliflower and mushrooms.  Of those, mushrooms were definitely the best bet.  I bought 3 packages of mushrooms with a Mushroom Ragu in the plan.  I looked at the recipe tonight and it was way more than I was willing to take on on a Friday night after a long week.  Stroganoff is easy and mushrooms are a perfect substitute for beef.  Dinner plan done.

There are just a few ingredients in this.  Butter, mushrooms, carrots, onion, vegetable stock, sour cream, flour, and egg noodles.  It’s  2 pots, or three depending.

Here’s what I started with:

  • 3 boxes of mushrooms, chopped into large chunks
  • 1/2 C finely chopped carrots
  • 1/2 onion, diced
  • 2 T butter
  • 2 C vegetable or mushroom stock
  • 2 T flour
  • 1 C sour cream
  • egg noodles

Here’s what you do:

  • Melt the butter in a large pot
  • Add the onions and carrots
  • Cook until they’re soft

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  • Add the mushrooms, cook until they’re dark but still firm.  Add a little sherry if you like.
    • TIP:  use a wooden spoon.  A metal spoon will break up the mushrooms.

MEANWHILE:

  • Bring the stock to a low boil and let it reduce by half

THEN:

  • Add most of the stock to the mushrooms
  • Stir in the sour cream
  • Whisk the flour into the remaining stock (it’s called a slurry)
  • Pour the slurry into the mushroom mixture, stirring constantly
  • Bring the mix to a bubble and stir until it thickens

Serve over cooked egg noodles or rice.  It’s not a pretty dinner, but it’s good!

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Wednesday Chicken (aka I Got Home Late Chicken)

September 26, 2018

This is what happens when you’re one person and you try to save some money by buying a bulk package of chicken breasts.  Yes, I could have frozen some, but I didn’t, so here we are on take 3 of chicken for this week.  See here and here for versions from earlier in the week.  This has a hundred variations.  Always halved horizontally.  Always pan seared in a smoking hot cast iron skillet.  Then topped with whatever you have handy:  olives and tomatoes; or salsa; or caramelized onions; or, like tonight, served with garlic spinach and feta.  If I’d had good fresh tomatoes I would have added those too.

Feta

It was after 7 when I got home from my volunteer gig at the SPCA and 7:20 by the time the dogs were fed and let out.  All of that translates into needing something quick that wouldn’t produce a lot of dirty dishes.  But I still wanted something that felt like real food and I still have a fridge full of farmers’ market vegetables.

This whole thing takes 15 minutes.  Really.  There’s nothing spectacular about it, but it is real food.  It feels like you “made dinner.”  So, if that’s a thing for you, and sometimes it is for me, this is a better than fair solution.

Heat a heavy skillet until it smokes and add the chicken.  Don’t move it while it cooks.  Let it cook about 3 minutes on one side then flip it and give it 3 minutes on the other side.  While it’s cooking on the second side, top it with whatever you’ve chosen, feta in this case.  Lay a piece of foil over the pan to help keep some heat in.  When it’s done, remove it from the heat and set it aside.

While the chicken rests, saute the spinach and heat whatever sides you’re having – leftover potatoes, pasta, rice, etc.  If you remove the chicken to a plate to rest you can use that pan to cook the greens.  Fewer dishes is good.  I also had a big pile of succotash because I love it.  Turns out it goes really well with the feta chicken and spinach.  It’s earthy, creamy, sweet and has just a touch of smoky flavor to me.  Perfect.

That’s it.  Real food. Dinner done.  The last of the chicken cooked.  Looking forward to moving on to something else, but I’ve enjoyed my choices this week.

 

Accidental Chicken and Rice

September 25, 2018

Chicken and rice is about as comfort food-y as food gets, especially if it’s not melted cheese that you’re craving.  The rice is soft and porridge like.  The chicken falls apart on its own.  The broth is rich and buttery with no butter required.  I love it!  And I never make it.  Never.  Why?  My friend Jenny makes the best chicken and rice on the planet, bar none.  There’s just no need to make something I already know I’ll be a little disappointed in.  So how did I end up with this?  Pure accident.

I had a rotisserie chicken in the house and I threw the carcass in a pot with some water, garlic, lemons, salt and pepper.  Planning for soup on some future day.  I cooked it down far enough that when it cooled what was left was a gel like soup base.  That’s what happens when you cook bones down.  It’s been a dreary couple of days so “soup on some future day” turned into chicken and rice this week.

I was aiming for chicken and rice soup.  I brought the lemon garlic soup base to a boil and ended up with maybe 3 C of liquid.  I added 3/4 C rice and reduced to a simmer.  I had some halved chicken breasts left (I told you you’d see them this week) and decided I would try the whole poaching thing again.   When I figured the rice had about 10 minutes left I added 3 chicken breast halves (sliced horizontally).  And tada – chicken and rice soup!  I turned off the heat and went on about my day.

When the pot cooled I lifted the lid to see if I wanted to stick the whole pot in the fridge or transfer the soup to a Pyrex dish.  Guess what?!  The rice continued to soak up the wonderful stock and I almost ended up with chicken and rice.  The proportions aren’t quite right, needs more rice, but it’s close.  The chicken stays in tact as a poached breast rather than falling apart and working it’s way through the rice.  It’s also heavily flavored with lemon and garlic, which is wonderful, but not exactly the chicken and rice comfort food I’m used to.  Still, this is my closest ever attempt at this dish and it wasn’t really an attempt, but it is darn good!

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I’m sure I still won’t make chicken and rice as it should be.  It still wouldn’t be Jenny’s.  But as long as I think of it as a completely different dish, this could make a return appearance this winter!

 

Mustard-Citrus Chicken and Maple Squash Rings

September 23, 2018

I’m back from traveling and finally made it to the farmers’ market and the grocery store.  Food in the house!

It’s a drizzly, dreary, finally feels like Fall day in central Virginia.  It’s been one of those days where I’ve had my apron on all day.  I’ve made lemon-garlic chicken stock, chicken salad, baked chicken for the dogs, stemmed a giant container of spinach, and made succotash.  It’s going to be a chicken kind of week here.

I rarely eat chicken.  I almost never order it when I’m out because I always think, “I could make that at home for about $4.”  But when I’m home chicken always seems boring so I don’t make it.  Last week I bought a rotisserie chicken, so today it became chicken salad, dog chicken and the carcass became stock.  Yesterday I bought a large package of chicken breasts.  I baked half of those for the dogs and you’ll be seeing the rest of them throughout the week.

What’s the other problem with chicken?  How do you cook it enough that you don’t die (or wish that you had), but not so much that it’s dry as dust.  The best way I’ve found to deal with that if you’re just cooking chicken with some kind of sauce or topping is to cut the breast in half horizontally.  That way you get 2 portions out of each breast and you cut the cooking time to 6-7 minutes!  Magic.

This recipe is based on one from a new cookbook called Dinner.  The original recipe calls for mustard, thyme, and tangerines.  I don’t keep tangerines in the house so I used orange juice.  And I don’t like thyme so I left it out.  The key piece of advice in this recipe is that the chicken won’t brown, but it will cook through.

So, this is  my version of a meat and three.  In a diner it would be chicken fried steak or meatloaf with mashed potatoes, green beans and mac and cheese.  This is a little lighter and more modern. But it’s not hard.

Here’s what you need:

  • 2 T grainy mustard
  • 2 cloves garlic, minced
  • 2 T minced ginger
  • 1/3 C orange juice
  • salt
  • pepper
  • 2 chicken breasts, sliced horizontally

Here’s what you do:

  • Mix mustard through pepper in a small bowl
  • Pour marinade over chicken
  • Marinate for 1-2 hours
  • Bake at 350 degrees on the highest rack in the oven
  • Bake 3 minutes on each side

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This produced a nice, mildly flavored chicken.  Next time I’d probably use dijon mustard to get a little more punch.

On to the squash rings.  About a year ago someone introduced me to delicata squash.  Brilliant.  It’s a winter squash that’s easy to cut!  Who knew?!  The skin is thin enough that you can eat it.  Not like you can eat it and you won’t die, but like you can eat it and it’s lovely.  So I sliced it into rings and roasted them with maple syrup.  SO good!  And easy finger food.  Your kids might even eat them with a little extra syrup for dipping.

Here’s what you need:

  • 1 delicata squash
  • 1-2 T olive oil
  • salt
  • 2 T maple syrup

Here’s what you do:

  • Preheat the oven to 400 degrees
  • Slice the squash into rings 1/2-1″ thick

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  • Use a spoon to clean the seeds and stringy bits out of the middle
  • Place on a baking sheet coated with 1 T olive oil
  • Brush the top of the rings with the remaining olive oil
  • Sprinkle with salt
  • Bake 10 minutes
  • Remove from oven and turn the rings over
  • Brush each ring with maple syrup
  • Return to the oven and bake another 6-7 minutes

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I know what you’re thinking.  That’s meat and one.  I picked up some butter beans and a couple of ears of the last of the summer corn yesterday and made succotash.  That’s two.  Some spinach sauteed in garlic and olive oil makes 3.  What a pretty plate!

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Pot Roast Take 2: Taco Tuesday!

August 28, 2018

Yesterday I told you that the pot roast would be really versatile if you used pretty neutral seasonings.  Today I’m going to prove it!  Pot roast tacos.  These take about 15 minutes to do so they’re perfect for Taco Tuesday.  Or any other day when you’re short on time!

All you have to do is shred the pot roast and warm it up in a pan with some salsa.  It’ll be easiest if you cut off a hunk of the pot roast and then scrape the pot roast gravy off the edges.  If there’s some it’s not a big deal, but you probably don’t want a lot of it.  I’ve been known to rinse it off.

Use two forks to pull the roast into shreds.  This part is important.  It makes the tacos easy to eat with roast in every bite.  If you leave it in big chunks two bad things will happen.  First, the salsa won’t flavor the meat very much.  Second, when you eat it you’ll have some bites with big chunks of meat and some bites with no meat.  No one wants that.

I chopped some lettuce to put on the tortillas.  I like to put the lettuce on the bottom because it helps protect the tortilla from the juice coming out of the meat and salsa.  It gives you a fighting chance of finishing the taco before the tortilla comes completely apart.  I topped these with thinly sliced radishes for a fresh bite.

These could really have used a little dairy to put them over the top – sour cream, crema, shredded jack cheese.  I had none of the above so I forged ahead without.

Damn fine tacos.  And pretty cool that they started out as a pot roast!taco

Christening the Dutch Oven Pot Roast

August 27, 2018

Last week I celebrated my birthday.  I’ve been saving my pennies for some time now to get a Le Creuset Dutch Oven.  I gave away 2 largish such pots earlier this year because the enamel was scratched or cracked.  I use my big dutch oven a lot in the Fall and Winter, thus the need to replace it tout suite.  I did a ton of online comparing of Le Creuset and Staub and Lodge.  I landed on the 7 quart Le Creuset in Flame.  Happy birthday to me!

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Let me start by saying that I planned to get the 9 quart pot until I saw them in person.  I barely know enough people to need a pot that big and I certainly don’t feed that many people hardly ever.  And, more to the point, after I had to lift this 7 quart pot, full of pot roast, vegetables and liquid, out of the oven, I was awfully glad it wasn’t any bigger or heavier.  I might have needed assistance to use the other pot.

All that to say that I christened my pot today with a beautiful pot roast.  Normally I’d only do something like this on a weekend because it takes forever to cook.  Today, I had leftovers so I used my lunch time to peel and chop vegetables and get this in the oven.  It’s perfectly happy to sit a while so it’s fine that it was finished by 3:30.

Not much is easier than a pot roast.  And if you stick to pretty basic seasonings, you can do a lot with it.  If you don’t get around to that, it freezes well too.

This beautiful roast is from my friends at Greenway Beef.  I visit them at my farmers’ market nearly every Saturday.  I just love the Clarks.  They’re all so nice!  When I’ve come up short on funds at their stand, they’ve always let me take my beef and bacon and whatever else home and get the money to them later.  Good people they are.  Anyway, they also know a lot about beef.  A few generations of cattle farming will do that for you.  This is hormone-free, grass grazing beef from here in Virginia.  Mike Clark is the one who told me that grass fed beef needs less cooking time than grain fed beef.  That one piece of information has saved me a lot of disappointment and money in ruined dinners!  (If you’re in Central Virginia, note that Greenway also has a regular storefront in Midlothian)!

There’s not much that’s easier to make than pot roast.  Do it in the crock pot if that works better for you.  You need a beef roast (chuck, shoulder, rump, bottom round), some chunky root vegetables and some stock.  Throw in some wine if it makes you happy.  That’s really it along with salt and pepper.  And time.  You need a lot of time – for waiting, not for doing stuff.  These cuts of meat are on the tougher side so you have to cook them a long time.

There are a million ways to do this.  This is what I did today.  Tomorrow might have been a completely different story.

Here’s what you need:

  • 1 T olive oil
  • 3 1/2-4lb roast
  • 3 cloves garlic, smashed
  • 1 large sweet onion, cut into chunks
  • 1-2 T tomato paste
  • 1 C  dry red wine (optional)
  • 2 C beef stock (increase by 1 C if not using wine)
  • 2 large carrots, peeled and cut into 2 inch pieces
  • 2 turnips, peeled and cut into pieces
  • 5-6 small white potatoes, quartered

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Here’s what you do:

  • Rub salt on all sides of the roast
  • In a cast iron, or other oven suitable pot, heat the oil
  • Brown the roast on all sides, remove from the pot

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  • Add the onions and garlic, saute 2-3 minutes
  • Add tomato paste

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  • Add the wine, stir until liquid is reduced by half, scraping the brown bits from the pot

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  • Add the stock
  • Return the roast to the pot
  • Add the vegetables

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  • Bring the liquid to a boil
  • Cover the pot and place in the oven
  • Cook 2 1/2 – 3 hours

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Remove the meat and shred with a fork.  Remove the vegetables.  Leave about half the liquid in the pot and cook down for gravy.  If it needs to thicken, whisk in 1 T of flour and bring to a boil.  Use the rest of the liquid to cover any leftover meat.

You can use the leftover pot roast for sandwiches or tacos or pot pie.  So good.

For the veggies, I don’t actually like these soft vegetables a ton.  You know what I do like?  Mashed potatoes.  So mashed root veggies will work just as well!  I’m just as happy to throw all of these in a bowl with some of the cooking liquid, a little milk, and a little butter.  Voila!  Except, no.  There’s a reason you’ve never seen such a thing on a restaurant menu.

Let’s start with the fact that carrots and turnips have a lot of water in them so they don’t actually whip up like potatoes.  Then there’s the fact that they’re all a murky brown color already.  So, you end up with something that mostly looks like lumpy dog food.  It’s really unappetizing to look at.  It tastes pretty good, but it’s very hard to get past the look of it.  I ate them tonight, but the rest went in the trash.

Just leave the vegetables be.  Serve them alongside the pot roast like a regular person.