Wednesday, January 23, 2013

Beef Pot Roast

So we were planning to have a nice little family dinner at home with my mom on a Sunday. What's more traditional than a pot roast with carrots, celery root and mashed potatoes with gravy!? YUM!!

Here is what you need:

4lb chuck roast
1 cup red wine (pino noir or cabernet sauvignon)
4-6 cups Beef Stock

2 medium carrots
1 celery root
1 turnip

1 container mushrooms
1 onion

2 Tablespoons butter
2 Tablespoons flour

+/- 4 Potatoes
1 bulb garlic roasted
2 Tablespoons sour cream
2 Tablespoons heavy cream
1 Tablespoon butter
salt & pepper to taste

First wrap all the potatoes and a sprinkle of salt individually in tin foil. Peel the garlic and sprinkle it with olive oil and season with salt and pepper. Wrap in tin foil and roast garlic in the oven on 375 for about 15 minutes and the potatoes about an hour or until soft (you can roast it with the meat).

While your potatoes and garlic are roasting, chop up your root veggies so they are even chunks (about 1" square or slightly bigger).

Dice your onion and garlic

Generously season with salt, pepper and lightly flour your meat.

Heat up your pan with some oil. Heat evenly on medium high until oil begins to shimmer

Add the roast and brown on all sides. 

Once your meat is browned, remove it from the pan and sautee' your mushrooms.

Once your mushrooms are a nice golden, even brown, remove them & set aside.

Now toss in your onion & garlic and stir them around until they get translucent.

Add roast and mushrooms back to the pan  and top with a sprig of rosemary.  Add red wine and enough beef stock so that the liquid line falls just below the top of the roast.  Place the roast in your oven covered and cook for approx 4 hours or until fork tender.

When the roast is fork tender, remove it from the pan, cover with foil and set aside.
Pour the remaining liquid through a strainer into a bowl.  Place butter and flour into bare pot and fry on medium until golden brown.  Slowly wisk back strained pot roast liquid until you achieve the desired gravy consistency.  Keep heated on lowest setting covered.
Increase oven temp to 425.  Toss vegetables with a very small amount of truffle oil (maybe 1/2 tsp) and some regular olive oil. 

Spread them out on a baking tray lined with tin foil. Once they are evenly spaced out, sprinkle with salt & pepper.

Place the veggies in the oven & roast until golden & tender, about 45 minutes.

When your veggies are ready, place roast into simmering gravy and cover.  Mash up your potatoes with some butter, a splash of cream and all of your roasted garlic.  Plate roast and gravy on serving platter and enjoy.

Monday, January 14, 2013

Shrimp And Pea Risotto

So we had some shrimps in the freezer, and our staple - frozen peas. What's better to do with peas and shrimps than risotto? This dish is actually not complicated so much as tedious. Risotto requires fairly constant stirring and attention.

Here is what you will need:

1/2lb shrimp cut into chunks
1 cup arborio rice
4 cups chicken stock
parmesan cheese
1/2 cup frozen petite peas
flat leaf parsley for garnish
6 cloves garlic
3 shallots chopped up
1 Tablespoon butter
1 Tablepoon olive oil
salt & pepper to taste

First rinse, peel & cup up your shrimp. Set aside.

Melt the butter and olive oil over medium heat in your pan with the shallots and garlic.

Put the rice in the pan and toast until it's browned.

Once your rice is golden and smells nutty, ladle in about 2 ladles full of your broth and stir constantly until it is absorbed.
Once it's absorbed, ladle in some more. Keep doing this....ladle and stir until the rice is creamy (not mushy). You may or may not use all of your stock.

Once the rice is thoroughly cooked, toss in some cheese and the shrimps keep stirring until the shrimps turn pink.

Then pour in your peas and stir until they are heated up.