We have had a wonderful summer with food, creating a wide variety of unusual fresh salads of all sorts, interesting new chilled soups, and great ribs, chicken, burgers, and other meats from the grill. Now people are remembering the savory heartwarming dishes of cooler weather, expressing their desire for savory seasonal favorites of the Fall.
Right now I am torn between wanting to serve a great pot roast, while at the same time thinking how happy many people would be to enjoy a tasty old fashioned Shepherd’s Pie…so we do both! For today, we’ll make a great pot roast doubling the amount we would usually cook, and saving the meat for a delicious Shepherd’s Pie in a few days’ time.
- 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 and add the halved onions to the pot, browning them on both sides. Remove the onions and set aside.
- Put the carrots into the same pot and toss them until slightly browned, about a minute, and set aside the carrots with the onions.
- Add a bit more olive oil to the pot and place the meat in the pot and sear it for about a minute on all sides until it is brown all over. Remove the meat to a plate.
- Deglaze the pot with either red wine or beef broth—about 1 cup—scraping the bottom with a whisk. Place the meat back into the pot and add enough beef stock to cover the meat halfway.
- Add the onions and the carrots, and fresh herbs.
- Cover pot and roast, about 1 hour per pound of meat. The roast is ready when it can be pulled apart with a fork.
Optional: Top with mashed potatoes and freshly steamed broccoli
- Boil 6 baking potatoes in salted water until fork tender
- Drain the potatoes and return to the pot.
- In a small bowl, mix 2 cups of sour cream, 2 cups of milk and add to the pot of boiled potatoes.
- Mash potatoes with a hand masher, hand held beater or an electric mixer
- Spread potatoes over the meat, sprinkle with Paprika and broil 5-10 minutes.
- Add steamed broccoli and serve warm.
As I write this, it is raining. I think not too long ago I was writing about all of the rain and cold we were having. (I will never complain about that again!) It’s finally been so dry that the garden could be tilled, and the tomatoes are being planted. I feel like having a party! Its the time of year that I try and think of what I can cook with the least amount of stove or oven usage.
I was recently cooking for a group, and not in the kitchen I am used to, which did not have a fully stocked pantry. I wanted to make a broccoli salad, so found a couple of recipes that looked promising, but of course did not have exactly what was called for, especially in the vinegar department. So, of course I would have to improvise. It was a no cook broccoli salad with a mayonnaise, vinegar sugar dressing. I remembered that there was a bottle of white balsamic vinegar in the cupboard – ah sweet! I also wanted to cut down on the amount of mayonnaise, and use it more like the oil in the dressing, and I must say that balsamic can cover a multitude of sins. So, here is my version of fresh broccoli salad, improv style.
Improvised Broccoli Salad
Improvised Broccoli Salad
- Trim off the large leaves from the broccoli stem.
- Remove the tough stalk at the end and wash broccoli head well.
- Cut the head into bite-size flowerets and the stem into bite size pieces.
- Place in a large bowl.
- Add the bacon, onion, raisins, and carrot.
- In a small bowl, combine the dressing ingredients, stirring well.
- Add to broccoli mixture and toss gently.
- Last of all add in the tomatoes and toss again gently.
- Refrigerate until ready to serve.
I happen to be one of these people who have a natural love for vegetables and never had to be coaxed or made to eat them – I realize that this is not the case with everyone. Just recently I overheard two mothers talking about this. One was telling the other that the only way she can get vegetables into the family diet is to blend them into spaghetti sauce. Of course a good Bolognese sauce already has carrots, onions, and celery in it. I suppose one could slip a little green vegetable in if they were careful not to overdo it.
The other mother maintained that her trick was to always serve them with tasty dips and sauces. I would like to offer another suggestion that works especially well with broccoli, the widely acclaimed miracle food, medically proven to be a nutritional super star. Hidden within each stalk and floweret is a powerful substance effective in lowering cholesterol and preventing cancer and contributing to overall health in general.
Try my Broccoli Bake and see for yourself if you don’t immediately feel stronger, healthier and more satisfied than you ever have after eating this nutrient rich vegetable!
- Preheat oven to 450 degrees Fahrenheit.
- Beat egg whites until soft peaks form.
- Fold in mayonnaise.
- Stir in cheese, parsley, and lemon peel.
- Arrange cooked broccoli in oven-proof serving dish.
- Pour melted butter over broccoli.
- Top with egg white mixture.
- Sprinkle with paprika.
- Bake 5 minutes or until puffy and lightly browned.