Sunday, March 19, 2006
Dinner at Home
We had a few people over for dinner tonight and took the opportunity to make a big pot roast, a task that Alexis had never before attempted. But first we ate some nice cheeses that we got at the Cheeseboard in Berkeley, a great cheese coop with hundreds of cheeses at discount prices. You can taste anything and end up buying more that you had intended.
Blue Gouda, Brique des (something), Camembert, Epoisse, Appenfelter (sp?)
Chocolate Chip Brownies
This was just a recipe I got from some website...nothing special. I don't think that they were sweet enough for our guests tastes, but we liked them.
Freshly Whipped Cream
Blue Gouda, Brique des (something), Camembert, Epoisse, Appenfelter (sp?)
Pot Roast
I got impatient and switched cooking methods half way through, which resulted in dry meat and too much broth. However, had I just continued with my oven braising method instead of trying to quicken the process via stovetop simmering, I am sure this would have been delicious, as the flavors were great...
I got impatient and switched cooking methods half way through, which resulted in dry meat and too much broth. However, had I just continued with my oven braising method instead of trying to quicken the process via stovetop simmering, I am sure this would have been delicious, as the flavors were great...
Pot Roast
-6lb round tip roast
-1 bottle of red wine, drinking quality
-assortment of fresh herbs, whole
-1 head garlic, peeled and crushed
-2tb whole peppercorns
-salt to taste
-12 baby turnips, quartered
-4 golden beets, cut in eighths
-2 parsnips, rough chopped
-1 onion, rough chopped
-2 quarts stock
-8 slices bacon, diced
-1/2 lb cremini mushrooms
Marinate meat in the wine, herbs and peppercorns for at least 6 hours. Preheat oven to 300. Remove meat from marinade and pat dry. Render the fat from the bacon. Set the bacon aside and brown the meat in the bacon grease. Bring stock and marinade to a boil and put in roasting pan. Set the meat in the roasting pan. Cover and put in the oven. Cook for 2 1/2 to 3 1/2 hours, or until meat is fork tender. Throw the veggies into the roasting pan with the meat for the last 45 minutes to 1 hour of cooking time. When done, remove meat from pan and let rest for 15 minutes. Then slice. Meanwhile, reduce the remaining pot juices to make a nice sauce for the meat and veggies.
-6lb round tip roast
-1 bottle of red wine, drinking quality
-assortment of fresh herbs, whole
-1 head garlic, peeled and crushed
-2tb whole peppercorns
-salt to taste
-12 baby turnips, quartered
-4 golden beets, cut in eighths
-2 parsnips, rough chopped
-1 onion, rough chopped
-2 quarts stock
-8 slices bacon, diced
-1/2 lb cremini mushrooms
Marinate meat in the wine, herbs and peppercorns for at least 6 hours. Preheat oven to 300. Remove meat from marinade and pat dry. Render the fat from the bacon. Set the bacon aside and brown the meat in the bacon grease. Bring stock and marinade to a boil and put in roasting pan. Set the meat in the roasting pan. Cover and put in the oven. Cook for 2 1/2 to 3 1/2 hours, or until meat is fork tender. Throw the veggies into the roasting pan with the meat for the last 45 minutes to 1 hour of cooking time. When done, remove meat from pan and let rest for 15 minutes. Then slice. Meanwhile, reduce the remaining pot juices to make a nice sauce for the meat and veggies.
Chocolate Chip Brownies
This was just a recipe I got from some website...nothing special. I don't think that they were sweet enough for our guests tastes, but we liked them.
Fresh Strawberries
Freshly Whipped Cream
# posted by Giao and Alexis @ 8:24 PM 
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
