POT ROAST

YUP  It is turning cold here in the Southwest!!  Time for some Comfort Food. Nothing says comfort like a smell of a Pot Roast when you come in on a cold Fall day.  Here is what I am going to make for dinner on Wed.

Chuck roast or other roast that is cut thick and has a lot marbling.

Onions - rough cut
Carrots - about four peeled and cut in thick pieces
Celery - Two ribs sliced thin
Garlic - Three to four cloves - chopped or pressed.
Beef Stock - enough to cover the roast in the pan

Heat a Dutch Oven or heavy bottom roasting pan on the stove until hot.  Add 2 tablespoons of EVOO.  Salt and pepper one side of the roast and put the seasoned side down into the hot pan and oil.  Then season the the other side.  Brown the roast until it is ready to release then turn the meat over and brown the second side. (NOTE: if the pan is not hot or the meat is wet you will not have a good outcome!! Brown means Brown! Your gravy and the meat will taste much better if the meat is browned before you put in the oven.)  Add the onions and garlic so they can be flavoring the meat too.

pour hot beef stock over the roast. The liquid should boil.  If the liquid is cold the meat will be tough. Add the veggies and cover the pan and put in a 250 degree oven for at least 4 hours.  Longer is better especially if the roast is large.   The point here is that once the meat is browned and in the oven you are done until it is time to eat.  Once the roast is done you can take it and the veggies out and make gravy. I use a good roux = I think it works better and has great texture.  You can use cornstarch.  I also make mashed potatoes to serve with this. 

It is really easy to make an outstanding Pot Roast.  Try it.  Let me know any questions!  I will post some pictures tomorrow time permitting.

Lasagna

Thanks to all who participated in the class on Sunday.   We had some good pies! 

Since in most of the country and very soon here it will be cold.  One of my favorite cold weather dishes is Lasagna.  Most people have their own recipes or favorite ways of doing Lasagna including some very good frozen entrees.  For me I like to make my own sauce and add my own touches.

Sauce

1 Lb of Italian Sausage - use 1/3 hot 2/3 sweet - removed from the casings
1 Onion - diced
4 cloves of garlic
Sweet Basil, Oregano, Thyme and bay leaf

Put 1 -2 tablespoons of EVO in a large stock pot.  Add the sausage, onion and garlic and brown.  Break up the sausage while it cooks.  Once the meat is browned, add your seasonings and cook for about 1 minute to wake the spices.  I did not give any amounts on the seasoning.  Use your judgement - it is easier to add more than try to adjust,. It will also depend on the sausage.

Then add

1 #10 can of diced tomatoes
1 small can of sauce
3 tablespoons of tomato paste

Stir to blend in the meat mixture and simmer for at least 1 hour - longer is better.  If the mixture is too dry add some wine or water.

After 1 hour  add 1 teaspoon good Balsamic and cook for at least another 30 minutes

Assemble your Lasagna

Put a small amount of sauce on the bottom of you pan.  They layer UNCOOKED lasagna noodles on top. Add more sauce and some Mozzarella cheese.  Repeat until you have filled your pan ending with sauce and lots of cheese on top.  Next cover as follows

Use a large sheet of clear plastic wrap: (Yes PLASTIC)  cover the pan so that it is sealed, then cover the plastic with Aluminum foil.  Make sure that the plastic is completely covered.

Bake in a 325 oven for about 45 minutes.  Test to make sure that the dish is done.   When ready take it out and let it rest for at least 15 minutes.

NOTES" I only use uncooked pasta in my lasagna.  The sauce will cook the pasta in the oven and the pasta will be great.  The method of using foil over plastic ensures that the moisture stays in the dish and helps to eliminate spills in the oven.  I used this method all the time in commercial kitchens. It works - trust me!

My Oh My Its Time for PIE!

Yes boys and girls it is that time again!  Soon the holidays will be here and baking and cooking will start. This Sunday I will be teaching a class on pies - pie crusts, fillings for Thanksgiving.. Come by sample some of the goodies.

Best tip for a flaky pie crust - keep it cold and do not over work the dough.

See you Sunday at the William Sonoma in The District in Green Valley!!