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.
The crispness of fall is all around us. This past Monday, the Sisters rose early to put our gardens to bed for the winter. It’s always bittersweet for me, as working in the earth, getting my hands dirty and seeing the fruits of our labor and God’s creative act are moments that I treasure. We decided not to put our “chef garden” to bed, as the tomatoes, chard, beets and kale are still growing, and a late crop of peas is sprouting their heads above the earth. So, as a tribute to summer, I wanted to share this wonderful recipe with you. You can use any vegetables for grilling, so don’t feel limited by the ingredients here. If you’re anything like me, your grill stays outside until it snows! Take advantage of the beautiful fall weather and enjoy.
Honey Balsamic Grilled Chicken with Grilled Vegetables
- Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
- Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
- Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
- Brush oil on each side of the vegetables and sprinkle with salt and pepper
- Put vegetables on 1 large grill tray or directly on grill, and cook, turning constantly until the vegetables are cooked and golden, about 6 to 10 minutes. Set aside on a dish.
- Put the chicken on the grill and cook about 4 to 5 minutes on each side until grill marks appear and the chicken is cooked through. If you prefer to finish them off in the oven, I suggest a grill pan or cast iron skillet - cook until the internal temperature reaches 160 degrees.
- Transfer the chicken to a platter with the vegetables and pour the balsamic dressing over everything and serve.
All the convent sisters continue to work on preparations for Spirit of America Band’s participation in the Dubai workshops at the end of this month. Whether or not they play an instrument or are even going on the trip themselves every sister is very involved and supportive of the endeavor in whatever way they are able to contribute.
Last week the emphasis was on sewing. All who could helped with the job of fitting, altering and adjusting each uniform. This week when the participants from all over the country come together for rehearsal, we will be feeding about 200 people for the entire weekend; so much help will be needed in Paraclete House Kitchen. One of the meals that has hit the spot with most of the group and received a lot of praise is this hearty beef stew that not only provides them with needed energy but also satisfies their taste buds in a special way.
- Place in a 5- to 6-quart slow cooker.
- Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
- Heat oil in large skillet over medium-high.
- Repeat procedure with remaining beef.
- Add wine to skillet; scrape to loosen browned bits from bottom of pan.
- Bring wine to a boil, and cook 1 minute.
- Add to slow cooker.
- Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
- Add thyme sprigs and bay leaves.
- Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
- Whisk together flour and remaining 1/2 cup stock.
- Add flour mixture and to slow cooker.
- Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
- Discard thyme sprigs and bay leaves.
- Garnish with parsley, if desired.