Tag: beef roast

Ingredients:

• 4 stalks celery, coarsely chopped
• 2 medium onions, coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 head garlic, broken up
• 4 dried bay leaves
• 2 tsp rosemary
• 1 tsp black peppercorns
• 500 mL dry red wine
• 250 mL beef broth

• 2 tbsp olive oil
• 1 4 lb boneless beef chuck roast (trimmed and tied snuggly with kitchen string)
• kosher salt
• lemon pepper
• rosemary

– 1 pkg bacon, cooked

Directions:

• in a medium pot, add the first ingredients and bring to boil
• reduce heat and simmer while getting roast ready
• in a dutch oven, heat olive oil
• pat dry the roast and then season with salt, pepper and rosemary
• sear on all sides
• pour the vegetable and wine mixture over the roast
• place in oven at 300 degrees for 3 1/2 hours
• lift out roast and put on cutting board
• cover with foil
• strain liquid and pour the remaining liquid into a medium pot
• add 1/4 cup butter and 1/4 all purpose flour
• whisk until the gravy thickens
• add seasoning as needed to gravy
• serve with potatoes and a slice of bacon!

Ingredients:

• around 4 lbs medium white potatoes, cut into wedges
• 3 tbsp olive oil
• 2 tsp oregano
• 1 tsp salt
• 1 head garlic, minced

Directions:

• preheat oven to 450 degrees
• in a large bowl, add cut potatoes
• add the rest of the ingredients
• let sit for a bit and then place potatoes on a parchment lined baking sheet
• bake for 25-30 minutes until done and slightly crispy

Ingredients:

• 2 cups Robin Hood ‘Tastes Like White’ flour (or whole wheat pastry flour)
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/4 cup unsalted cold butter, cubed
• 1 cup cold buttermilk
• 1/4 cup melted butter (for brushing)

Directions:

• preheat oven to 450 degrees
• in a bowl, mix flour, baking powder and salt
• add butter and with a pastry blender cut the butter in until the mixture resembles coarse oatmeal
• pour in buttermilk and gently pull together with a spatula
• dump out onto floured counter top and gently roll out till it is 3/4 inch thick
• dip a 2.5 inch biscuit cutter in flour and cut out the biscuits
• do not twist, as this prevents the biscuits from rising evenly, but just press down
• place on a parchment lined baking sheet and brush with butter
• bake for 10 minutes
• best served warm

Ingredients:

• 1/3 cup balsamic vinegar
• 2/3 cup olive oil
• 2 tbsp fresh orange juice
• zest of 1 orange
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 2 tsp dijon mustard
• 1 clove of garlic, smashed (removed before serving)

• mixed greens
• bacon (cooked and cut up)
• cashews (roasted and unsalted)
• mandarin orange slices (canned… drained)

Directions:

• in a salad shaker, combine ingredients except for the garlic and shake until well mixed
• add the garlic and store in refrigerator for a few hours
• make individuals salads
• take out garlic, shake dressing again and pour over the salads

Ingredients:

• 2 1/2 cups sugar
• 1 cup unsalted butter, room temperature
• 2 tbsp grated lemon zest (around 3 lemons)
• 1/4 cup fresh lemon juice (around 2-3 lemons)
• 6 large eggs, room temperature
• 2 1/2 cups all  purpose flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup plain Greek yogurt

• 3/4 cup powdered sugar
• 2 tbsp fresh lemon juice

Directions:

• preheat oven to 325 degrees
• using Crisco or butter, butter a bundt pan and flour it
• place in the fridge to cool
• in a mixer, combine sugar and butter until well mixed
• add eggs, one at a time
• add lemon zest and lemon juice
• combine flour, salt, baking soda and baking powder in a bowl and add to mixer
• add yogurt to mixer
• pour into the bundt pan
• bake for 1 hour 20 minutes until a toothpick comes out clean
• cool on a wire rack, in the pan, for one hour
• turn cake out and cool for another hour
• mix powdered sugar and lemon juice and drizzle over room temperature cake