I hope your summer was filled with lots of times gathered around the table with family and friends, filling your life pages with sweet memories.
We explored some new places in our travels, had fun-filled family time and enjoyed every days. Sleeping in late, late dinners, pool dinners, a time filled with love and fun. A fantastic summer that we are sad to see coming to an end.
A little cooking was done too. Here is just a glimpse to one of our favorite meals for Yankee Pot Roast, an adaptation from The Founding Farmers cookbook, that I have enjoyed preparing a few times over the summer for my family.
YANKEE POT ROAST
POT ROAST BASE
4 to 5 pounds beef chuck
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon granulated garlic
1 tablespoon celery salt
½ cup olive oil
6 cups chopped yellow onions
3 cups chopped carrots
4 cups chopped celery
10 garlic cloves, thinly sliced
4 cups beef broth – sodium free
¼ cup beef base
1 bay leaf
1 cinnamon stick
2 minced fresh rosemary
2 tablespoon minced fresh thyme leaves
¾ cup unsalted butter
¾ cup all-purpose flour
POT ROAST VEGETABLES
1 medium golden beet – peeled and cut into large chunks
1 medium sweet potato, peeled and cut into large chunks
1 tablespoon olive oil
1 ½ cup diced carrots, diced to 1 ½ inches
2 ½ cups diced celery, diced to 1 ½ inches
½ bunch asparagus, cut into 1 ½ inch pieces
4 ounces green beans, trimmed and cut into 1 ½ inches pieces
Ground black pepper
2 tablespoons unsalted butter
Preheat oven to 275°. Season the beef on both sides with the salt, pepper, granulated garlic, and celery salt. Heat the olive oil in a large Dutch oven or heavy pot with a lid over high heat. When hot place the beef in the pot and brown well, 4 to 5 minutes on each side. Lift the beef out of the pot and reserve, keeping the pot with the beef drippings over medium heat.
Place the onions in the pot until caramelized. Add the carrots, celery and sliced garlic and sauté for 5 minutes.
Add the beef broth, beef base, bay leaf, cinnamon stick, rosemary, and thyme.
Return the beef to the pot and bring the liquid to a boil. Cover the pot and place in the oven for 3 to 3 ½ hours, until fork tender.
While the pot roast cooks, prepare the roux. Melt the butter in a sauté pan over medium-low heat and whisk in the flour. Continue to whisk, scraping any browned bits form the bottom of the pan, until the flour mixture becomes a pale brown color and smells toasted and nutty, 15 to 20 minutes. Scrape the roux out of the pan with a rubber spatula and reserve
Place the beet and sweet potatoes chunks on a baking sheet, cover the vegetables with 1 tablespoon olive oil and roast in the oven (with the pot roast) for 45 minutes or until tender.
Fill a large pot with water and salt and bring to a boil. Working in batches, blanch the carrots, celery, asparagus and green beans until each vegetable is just tender and cooked through. Drain and cool in an ice bath (half ice cubes and half water in a large bowl). Drain from the ice bath and set aside.
When the pot roast is tender and finished cooking, remove the pot from the oven, gently remove the beef from the pot, and transfer it to a large plate while you prepare the sauce.
Carefully place the pot roast on a burner over medium heat. Remove the cinnamon stick and bay leaf from the pot. Bring the liquid to a boil. Puree the liquid until smooth with a stick blender. Add the roux and puree until smooth. Simmer for 20 minutes and season to taste with salt and pepper. Place the pot roast in the sauce along with the roasted beet and sweet potato chunks and the blanched vegetables and heat through.
Stir 2 tablespoons of butter into the sauce. Break the beef up into large chunks with a metal spoon. Keep warm.
Posted in Asparagus, Beef Chuck, Carrots, Celery, Dinner, Food, Garlic, Golden Beets, Green Beans, Life, onion, Phoenix cooking blog, Pot Roast, Scottsdale Cooking Blog, Sweet Potatoes | Tagged Asparagus, Beef Chuck, Carrots, Celery, dinner, Food, Garlic, Golden Beets, green beans, Life, onion, Phoenix cooking blog, Pot Roast, Scottsdale cooking blog, Sweet Potatoes | 2 Comments »
Adding a bit of spice in my cooking is fun. It is a gradual process however, I am not that brave after all.
I always have frozen shrimps handy, thanks to Pete at Personal Gourmet Foods.
Running out of ideas for dinner I decided to ask my son what he wanted, and he suggested couscous. What a great idea! Why not combine the two.
I love lemon and I use it everyday on anything I can. With this dish I decided at the last-minute to sprinkle some all over it, and it really released the flavor of the butter beans and couscous.
TIP: Have all the ingredients ready when you start the couscous, as this dish will not take longer than 10 minutes to prepare and you do not want to eat it cold.
CHILE SHRIMPS WITH BUTTER BEANS AND LEMONY COUSCOUS
2/3 cup couscous (I use “Rice Select” – Couscous Original)
3 tablespoons olive oil
1 pound shelled and deveined medium shrimps –
½ teaspoon crushed red pepper
2 tablespoons unsalted butter
1 – 15 ounce can butter beans, drained and rinsed
2 tablespoons capers – rinsed
1 ½ tablespoons fresh lemon juice + some to squeeze over the dish
1 tablespoon chopped parsley
Salt and pepper
In a large heatproof bowl, stir the couscous with ¾ cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
Meanwhile in a nonstick skillet heat 2 tablespoons of the oil. Add the shrimps and crushed red pepper and cook over medium high heat until golden, 3 minutes. Transfer to a plate.
Add the butter to the skillet, then the beans, capers and lemon juice and cook, stirring for 2 minutes.
Fold the beans mixture, parsley and remaining 1 tablespoon of olive oil in the couscous, season with salt and pepper to taste.
Serve topped with the shrimps, squeeze a drizzle of lemon juice over the entire dish.
Posted in Butter Beans, capers, Cooking Blog, Couscous, Dinner, Fish, Lemon, Life, Parsley, Red Pepper, Scottsdale Cooking Blog, Shrimps | Tagged Butter Beans, capers, Cooking blog, couscous, dinner, Food, lemon, Life, Parsley, red pepper, Scottsdale cooking blog, Shrimps | 2 Comments »
Garlic lovers get ready to be swept off your feet. 12 whole garlic cloves softened while infusing the heavy cream, white wine and shallots, with a deep roasted garlic flavor I can only say: wow!! Blended to a puree and served alongside the pork chops… could just drink it all.
We love bone in chops. To get the pork chops to cook and yet stay tender, I always sear them first over high heat and then place them into the warm oven. . Make sure to pay attention to the smoke, if any, while cooking the chops in the oven.
This sauce could also be used over lamb.
Made mashed potatoes alongside.
PORK CHOPS WITH GARLIC CREAM
1 ½ tablespoons unsalted butter
1 ½ tablespoons finely chopped shallot
1/3 cup dry white wine
1 spring fresh thyme
Salt and Pepper
1 cup heavy cream
1/3 cup buttermilk
12 large garlic cloves, all about the same size, and peeled but left whole
4 bone in pork chops about 1 inch thick
2 tablespoon vegetables oil
Fresh thyme leaves
In a small sauce pan melt the butter over medium-low heat and cook the shallots until softened, about 5 minutes.
Add the wine, thyme and a generous ¼ teaspoon salt. Raise the heat to medium and simmer until the liquid is reduced to 2 tablespoons. Stir in the heavy cream and the buttermilk and all the garlic cloves.
Return to a bare simmer and cook, stirring occasionally, until the garlic is completely tender, 40 to 45 minutes.
Transfer the garlic mixture to a blender and puree until very smooth, about 1 minute. Return the garlic sauce to the saucepan. It should be thick enough to cover the back of a wooden spoon but easy to pour. Set aside covered to keep warm.
Preheat oven to 375°.
Salt and pepper generously the pork chops. In a large skillet over medium high heat add the oil. When hot add the chops and sear them on each side, 2 minutes each sides.
Remove from the stove and place in the hot oven. Cook for 3 minutes at 375° then lower the heat to 300° for another 5 minutes. The chops need to be springy to the touch and golden brown on the outside.
Posted in buttermilk, Cooking Blog, Dinner, Food, Garlic, Heavy Cream, Life, Pork, Shalotts, Thyme, wine | Tagged buttermilk, Cooking blog, dinner, Food, Garlic, Heavy Cream, Life, Pork, Shallots, thyme, wine | Leave a Comment »
Stepping out of my comfort zone and trying something new in the kitchen, I found it scary and exciting at the same time. As you all know by now, I love, I mean love, collecting cooks books. I also make it a point to prepare a recipe from each and every cookbook I own.
The recipe that I made last night is an adaptation from this absolute wonderful book: “Seasonal Southwest Cooking” by Barbara Pool Fenzl. All the recipes are easy to prepare, and to help you along, the photographs are just so inviting and mouth watering.
Never having worked with chiles, I must admit I was a bit nervous on the spicy heat level. To me and my family surprise, the guajillo chiles gave out this sweet heat. Blended with the cream… an absolute delicate sauce that I will make over and over.
I hope you will enjoy it as much as we did.
MEDALLIONS OF PORK TENDERLOIN WITH CREAMY GUAJILLO SAUCE
2 guajillo chiles
1 tablespoon butter
1 tablespoon olive oil
Sal and pepper
1 ½ pound pork tenderloin, cut into 12 medallions
2 tablespoons red wine
1 cup heavy cream
2 teaspoons chopped fresh chives
Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.
Transfer the chiles to a bowl and cover with hot water. Allow to soak until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.
In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them about 5 minutes per side.
Remove the meat from the pan to a warm plate.
Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.
Put the pork medallions back in the pan and cook until heated through. Place two medallion on each plate and spoon sauce over them.
Posted in Arizona Cooking Blog, Chili, chives, Dinner, Food, Guajillo Chiles, Heavy Cream, Life, Phoenix cooking blog, Pork, Pork Tenderloin, Scottsdale Cooking Blog, Southwest Cooking | Tagged Arizona Cooking Blog, Ari\, chili, chives, dinner, Food, Heavy Cream, Life, Phoenix cooking blog, PORK TENDERLOIN, Scottsdale cooking blog | 2 Comments »