pot roast
material:
- One 3 pound chuck roast tied up
- extra virgin olive oil
- kosher salt
- 3 celery ribs, thinly sliced diagonally
- 2 onions (thinly sliced)
- 1 pinch of crushed red chili pepper
- 3 cloves of garlic (crushed and finely chopped)
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 4 cups chicken stock
- 3 bay leaves
- Remove 2 orange peels from the orange using a vegetable peeler.
- 2 star anise
- 1 bunch fresh thyme
- 2 cups 1/2-inch diced butternut squash
- 1 1/2 cups Jerusalem artichokes, diced 1/2 inch
- 6-8 dried figs (remove the stems and cut into quarters)
Preparation:
- Preheat oven to 350 degrees F.
- Coat a Dutch oven with olive oil and heat over medium heat.
- Sprinkle plenty of salt on the shoulder loin and place in a Dutch oven to brown on both sides. Remove from the pot and reserve.
- Drain excess oil, reduce heat to medium, add a few drops of new oil, and add celery, onion, and crushed red pepper to the pot. Add salt to the vegetables and simmer until softened and fragrant, 8 to 10 minutes. Add garlic and cook for 1-2 minutes. Add tomato paste and cook for 1-2 minutes. Add vinegar, mix and simmer for 2-3 minutes. Add 3 cups chicken stock and stir. Taste and adjust seasoning as needed. Add the bay leaf, orange zest, star anise, and thyme bunch. Return the meat to the pot, cover and place the Dutch oven in the oven for 1 hour.
- Remove the pan from the oven and turn the meat over to check the liquid level. Once the liquid level has gone down, add about half a cup of stock. Return the pot to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pot and add the pumpkin, Jerusalem artichoke, and figs. Add the last 1/2 cup stock and stir. Taste the liquid and adjust seasoning as needed. Return the meat to the pot, cover and simmer for another 30 minutes.
- Remove the lid from the pot and roast for another 15 to 20 minutes, until the squash and Jerusalem artichokes are tender and the liquid has reduced.
- Remove the pan from the oven. Remove the meat from the pan and trim excess fat from the surface of the cooking liquid, if necessary.
- Slice the meat into 1/2-inch slices and serve with the vegetables and pan juices.
- Wine pairing suggestion: Pinot Noir
Garlic flavored mashed potatoes
material:
- 2 pounds Yukon Gold potatoes (washed and quartered)
- 4 cloves garlic
- kosher salt
- 1 1/2 cups fresh cream
- 1 stick of cold butter (cut into 9 pieces)
Preparation:
Place potatoes and garlic in a large pot. Cover with 1 to 2 inches of cold water and season liberally with salt. Bring to a boil and cook until potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes and garlic well and whisk with a hand mixer. (Do not use a food processor or blender; it will have a sticky, rubbery texture.)
Meanwhile, bring the cream to a boil in a small saucepan. As soon as the cream boils, remove it from the heat.
While the potatoes are still hot, add the cream and 1/3 of the butter and stir vigorously into the potatoes. Repeat this process two more times until all the cream and butter are combined. Season to taste. Serve immediately or cover with foil and warm in the oven over low heat.
Caesar salad without eggs
material:
- 1 cup grated Parmesan cheese, 1 shaving block
- 2 lemons (squeezed juice)
- 3 cloves garlic
- 2 tablespoons Dijon mustard
- 3-4 anchovy fillets
- extra virgin olive oil
- kosher salt
- Cut 3-4 slices of 1-day-old rustic Italian bread into 1/2-inch dice.
- 2 pieces of Hatsuromaine lettuce
Preparation:
- In the bowl of a food processor, add 1 cup cheese, lemon juice, 1 garlic clove, mustard, and anchovies. Turn on the machine and let it run for 15-20 seconds. While the machine is running, pour in 1/2 to 3/4 cup olive oil. After adding oil, run the machine for an additional 15 seconds. Season with salt to taste.
- Generously coat a large sauté pan with olive oil. Crush 2 cloves of garlic and add to the pot over medium heat. Once the garlic is golden brown and very fragrant, you can remove it and throw it away, and it’s done its job. Stir in the bread cubes, season with salt, and sauté until all the oil is absorbed and crispy but slightly soft.
- Tear the lettuce leaves. Wash in cold water, then pat dry. Toss the leaves with the dressing in a large bowl. Arrange the leaves on a plate and sprinkle with garlic croutons. Sprinkle some Parmesan cheese on top of the salad and enjoy.