rosefox: A cheerful chef made out of ginger. (cooking)
Rose Fox ([personal profile] rosefox) wrote2014-02-10 02:19 am

"By the skin of my teeth"

Fun things, Feb 9: cooked a whopping great dinner and invited Tea over to share it. We had pot roast for the omnis and pan-fried chicken thighs for the pollotarian, plus mashed potatoes and maple thyme carrots. Dessert was a splendid vegan GF apple crumble with various ice creams.

Pot roast courtesy of Cook's Illustrated:

1 three-pound boneless beef roast (ideally chuck-eye; bottom round also works), pulled into pieces at natural seams and trimmed of large knobs of fat
Kosher salt or table salt
2 tablespoons olive oil
1 large onion, halved and sliced thin (about 2 cups)
1 large carrot, chopped
3 celery ribs, chopped
1 cup beef broth (preferably Rachael Ray Stock-in-a-Box brand), plus 1 to 2 cups for sauce
1/2 cup dry red wine
1 tablespoon tomato paste
1 bay leaf
2 sprigs plus 1/4 teaspoon chopped fresh thyme leaves
Ground black pepper

1. Sprinkle pieces of meat with 1 tablespoon kosher salt (1½ teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour.

2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in heavy-bottomed Dutch oven over medium heat. Add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.

3. Pat beef dry with paper towels and season generously with pepper. Tie each piece of meat into loaf shape for even cooking.

4. Nestle meat on top of vegetables. Cover pot tightly with large piece of foil and cover with lid; transfer pot to oven. After 1 hour, turn meat over and put a digital thermometer into the thickest part of the largest piece. Cook beef until fully tender and a sharp knife easily slips in and out of meat, about 1 hour after thermometer reads 200F (about 2.5 hours total).

5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and both thyme sprigs. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat.

6. While sauce heats, remove twine from roast and slice against grain (insofar as you can tell where the grain is) into ½-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately.

This pot roast can be made up to 2 days ahead. Follow the recipe through step 4, transferring the cooked roasts to a large bowl. Strain and defat the liquid as directed in step 5 and add beef broth as necessary to bring the liquid amount to 3 cups. Transfer the vegetables and liquid to the bowl with the roasts, cool for 1 hour, cover with plastic wrap, cut vents in the plastic, and refrigerate overnight or up to 48 hours. One hour before serving, adjust the oven rack to the middle position and heat the oven to 325 degrees. Transfer the cold roasts to a cutting board, slice them against the grain into 1⁄2-inch-thick slices, place them in a 13 by 9-inch baking dish, cover tightly with foil, and bake until heated through, about 45 minutes. While the roast heats, puree the liquid and vegetables as directed in step 5. Bring the sauce to a simmer and finish as directed in step 6 before serving with the meat.

Pan-fried chicken thighs: salt and pepper skinless boneless thigh filets, heat oil in pan, fry chicken a few minutes on each side until cooked through.

Mashed potatoes: cook potatoes, mash with lots of Earth Balance and unsweetened almond milk.

Maple thyme carrot recipe here.

Vegan gluten-free apple crumble recipe adapted from Minimalist Baker:

6-8 small or 4-5 large apples, peeled, cored and chopped (a variety of both sweet and tart – about 6 cups worth)
1 lemon
1/3 cup sugar
1 Tbsp cornstarch
heaping 1/2 tsp cinnamon
pinch of salt

Topping (doubled from the original recipe):
1 cup gluten free old fashioned oats
1/2 cup gluten free flour blend
1/2 cup almond meal
2/3 cup packed light or dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger (optional)
pinch salt
2/3 cup refined coconut oil, melted

Preheat oven to 375 degrees and lightly grease a 9×9 baking dish. Put chopped apples in a large bowl or plastic bag and sprinkle with lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt. Transfer to baking dish and set aside.

Combine oats, flour, and almond meal in blender and blend briefly. Pour into a bowl and add other topping ingredients. Add coconut oil and mix until it resembles wet sand.

Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (about 45 minutes). Let rest 10-15 minutes before serving with vanilla ice cream.

Note that this recipe will work for six cups of just about any fruit. J wants to try it with peaches. I don't like peaches, but it'd be splendid with pears, or with fresh berries in the summer. You could even make it with sliced bananas and blueberries for the world's best oatmeal/pancake/waffle topping. Just omit the cinnamon if it doesn't seem like the flavor would go with the fruit you choose.

[identity profile] 2014-02-10 02:52 pm (UTC)(link)
Cook's has a pressure cooker version of that pot roast that only takes an hour to cook.