Monday, February 25, 2013

Winter Winner: Dutch-Oven Pot Roast

My mom always tells me that she cooks pot roast in beer, but I hadn't tried that myself. And she wasn't home when I was getting ready to start dinner today--so I "winged it." I like how this turned out, and with the onions and braising liquid, you don't need to make gravy.

DUTCH-OVEN POT ROAST with Sweet Onions, Garlic and Yeungling

1 2 1/2- to 3-lb bottom round roast
1 tbl olive oil
3 medium sweet onions, sliced
3 cloves garlic, peeled
1 bottle (12 oz) Yeungling lager

Use a cast-iron Dutch oven for this dish.
Heat olive oil in Dutch oven and brown roast on all sides. Remove to plate. Add onions and cook a few minutes on high heat. Season roast with pepper and return to Dutch oven. Add garlic and beer. Cover and bake at 350 for 2 hours. Allow to rest 10 minutes before slicing and serving.

Saturday, February 02, 2013

Gnocchi with Cabbage and Shallots: 52 in 52

I'm taste-testing 52 new-to-me fruits and vegetables this year!

5.  Shallots. Every time I'd come across "shallots" as an ingredient in a recipe, I'd substitute onion. But I decided to try shallots instead, as part of this year's 52 in 52. I discovered that onion isn't really a great substitute; shallot has a distinct flavor all its own. It was a little harder to peel than an onion, but the flat side made it easier to chop.

6. Temple Oranges. It's a good time of year for citrus, so I tried Temples. They're deliciously sweet, but annoyingly full of pits. I guess that's why they were labeled "juice" oranges at the store. I saved the zest as well, and froze it to use in a recipe later.


This recipe is based on my "Polish" Gnocchi dish, but with more vegetables. This makes 2 to 3 servings.

1 bag (10 ounces) frozen gnocchi
1 1/2 cups cole-slaw mix (shredded cabbage and carrots)
2 shallots, minced
1 clove garlic, minced
1 to 2 TBL olive oil
1/4 tsp rosemary
1/2 tsp freshly-ground pepper
2 TBL Parmesan cheese
1 tsp butter

Prepare gnocchi according to package directions. Drain.
Saute shallots and garlic in olive oil 2 minutes. Add cole-slaw mix and toss to coat. Cover pan and cook 5 minutes until cabbage wilts. Stir in remaining ingredients, tossing until well mixed and butter is melted. Serve immediately.

This makes a great meatless meal if you serve it alongside a green salad.


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