Cooking

Traditional Yankee Pot Roast

Filed Under: Cooking

Traditional Yankee Pot Roast

  • 2 tsp olive oil
  • 1 boneless chuck roast ((4-pound) trimmed)
  • 1 Tbs kosher salt
  • 1 Tbs cracked black pepper
  • 2 cups Chopped Onion (coarsely chopped)
  • 2 cups low-salt beef broth
  • 1/4 cup ketchup
  • 2 Tbs Worcestershire sauce
  • 1 cup chopped plum tomato
  • 1 1/4 lbs small red potatoes (small)
  • 1 lb carrots (peeled and cut into 1-inch pieces)
  • 2 Tbs fresh lemon juice
  • Chopped fresh parsley (optional)
  1. Preheat oven to 300°.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
  3. Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

Warm Cabbage Salad with Bacon and Blue Cheese

Filed Under: Cooking

Warm Cabbage Salad with Bacon and Blue Cheese

  • 3 bacon slices
  • 1 Tbs peeled chopped shallot (about 1 small)
  • 2 cups apple cider
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 oz Roquefort or other blue cheese (crumbled (about 1/3 cup))
  • 8 cups shredded cabbage
  • 1/2 cup diced red bell pepper
  1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
  2. Heat bacon drippings over medium-high heat. Add shallot, and sauté 1 minute. Remove from heat.
  3. Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add shallot mixture, salt, and pepper. Place cider mixture and cheese in a blender or small food processor; process until smooth.
  4. Combine cabbage and bell pepper in a large bowl; drizzle cider mixture over cabbage mixture, tossing well to coat. Top with crumbled bacon. Serve immediately.

Waldorf Salad

Filed Under: Cooking

Waldorf Salad

  • 3 apples (unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups) (3 to 4))
  • 1 Tbs lemon juice
  • 1/3 cup raisins
  • 2/3 cup chopped celery
  • 1/3 cup walnuts (optional)
  • 1/3 cup mayonnaise
  • 1 Tbs sugar
  1. Don’t bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. I actually squeeze them to make sure they are very dry. Chop up the celery, it should take about 2 stalks or so. I add black walnuts because I get them for free, but you can use regular walnuts or omit them completely if you don’t have any handy. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew. This recipe serves 6.