world famous pot roast

It's still very warm here, but I am so ready for slow cooked comfort food,  I made my world famous pot roast today. I cooked it for the first time in Little Red, my red cast iron pot. It is super-tender and full of flavor.  Give it a whirl.  It will be your favorite, too. I promise. This is a re-post from 2008, back when I was known only as "Willow"...


Pot Roast

Ingredients
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Directions
Preheat the oven to 200-225 degrees F. Place a wide, heavy skillet over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.

Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil.

Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off one corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce. (Adjust longer cook time for larger cuts of meat.)

before...

and after...oh yeah...

little red

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

Luciano Pavarotti, My Own Story




Have I mentioned my little red pot?  It's my new favorite kitchen thing. I've had my eye on a lovely Le Creuset cast-iron Dutch oven, for the last several years, but just couldn't rationalize forking over three hundred bucks for a pot.  Just before the holidays, my local Aldi store had Dutch ovens for $39. Can you believe it? My red beauty is just as nice, and I love it even more because it was such a bargain.

I promised a chicken recipe from my new I Know How to Cook by Ginette Mathiot, but I must post this recipe, from the same book, first.  Last year's film Julie and Julia sent everyone scurrying to make this dish, but I would venture to say Julia Child most likely learned to make Beef Bourguignon from Ginette Mathiot. I served this rustic delight with crusty bread for sopping and a glass of Merlot. The slow-cooked beef melts in your mouth and the scent wafts through the house all day. Heaven.

Beef Bourguignon


1 Tbsp oil
3 oz. pearl onions  (I used regular, chopped)
3 1/2 oz. small bacon cubes  (I used sliced, chopped)
1 1/2 pounds stewing beef, cut in pieces
1/4 cup flour, scant
1 1/4 cup any stock, hot  (I used beef broth)
1 1/4 cup red wine
1 bouquet garni  (these are so fun, I used fresh rosemary and sage)
salt and pepper  (I left out the salt, since the stock and bacon added enough)
4 oz. mushrooms, chopped  (I left them whole)


In a heavy pan over medium heat, heat the oil and pay fry the onions and bacon cubes until browned.  Remove, add the meat and brown on all sides.  Sprinkle with flour, stir until browned, then add the hot stock. Add the bacon cubes, onions, wine and bouquet garni and season with salt and pepper.  Simmer gently on low for 2 hours, add mushrooms and cook for 30 more minutes.

Note:  I doubled the recipe, since we love leftovers at the manor.  I baked it all afternoon at 250 degrees in my little red pot, instead of simmering on the stove top.

short ribs with cheesy polenta

It's that time of year to start enjoying the earthy succulence of slow cooked meat and vegetables. My wonderful artist friend, Mary Ann, was asking about the short ribs on my sidebar last week. It happens to be a favorite here at the manor. The sweetness of the corn polenta pairs nicely with the wine and tomato sauce. If you're not a big fan of polenta, like I am, it's also as delicious served with rice or mashed potatoes. This one is super fabulous, take my word for it.

Short Ribs with Cheesy Polenta

4 medium carrots, cut into 1 inch pieces

2 cups frozen pearl onions or 1 large onion chopped

4 garlic cloves, minced

4 pounds bone-in beef short ribs

1 Tbsp vegetable oil

1 can, 14.5 oz., diced tomatoes

3/4 cup low sodium beef broth

1/4 cup dry red wine

1/4 cup coarsely chopped flat leaf parsley or 2 Tbsp dried

2 Tbsp cornstarch

2 Tbsp tomato paste

1 bay leaf

1 cup quick cooking polenta

1/2 tsp salt

1/2 cup finely shredded Parmigiano-Regiano

1. Combine carrot, onions and garlic in 6 qt. stock pot

2. Season ribs with salt and pepper. Brown ribs in oil on all sides and transfer to pot.

3. Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs, add bay leaf, cover and cook 275 degrees for 4 hours or until meat is tender. Skim off fat. Discard bay leaf.

4. Combine 3 3/4 cups water, the polenta and salt in a large saucepan over medium heat. Bring to a boil, stirring constantly. Add cheese and cook until thickened, about 5 minutes.

5. Serve ribs over polenta and garnish with parsley, if desired.This is also great in the crock pot, 9-11 hours on low or 4 1/2 to 5 1/2 hours on high. Serves 4.

you say kebab, I say kabob

Last week I made the best kebabs ever. Apparently, I am the only
one on the planet who spells it "kabob". Anyway, I served them
with chili-lime corn on the cob and grilled pita bread with roasted
pepper and walnut spread. You guessed it. Yum-o. In fact, I'm
picking up some more flat iron steak and pitas to make them again
this weekend. Huge, huge hit at the manor.

Cumin-Scented Beef Kebabs

1/4 cup olive oil
2 Tbsp finely chopped oregano
2 garlic cloves, minced
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne
2 lb sirloin flap steak or flatiron steak, cut into 1 1/2 inch pieces

Mix all ingredients, add meat and marinate, chilled, at least 2 hours.
Thread on skewers and grill. Easy peasy.

Chili-Lime Corn on the Cob

Cook fresh corn in boiling water for 5 minutes. Pour off water and
add butter to hot pot. Return corn and coat. Sprinkle with salt,
pepper, chili powder and a squeeze of fresh lime. HEAVEN!!


Roasted Red Pepper and Walnut Spread

2 8 oz jars roasted red peppers, drained (okay, my sauce is yellow
since I only had roasted yellow peppers on hand)
1 cup coarse fresh bread crumbs (from baguette)
1 cup walnuts
1 tbsp red wine vinegar
1/2 tsp cumin
1/8 tsp cayenne
1/4 olive oil

Puree all except oil in food processor until almost smooth.
With motor running, add oil in a slow stream until incorporated.

Can be made ahead and refrigerated. In fact, I thought it was
even better the next day. Fabulous with the kebabs, as well as
grilled garlic and oregano pita breads.