Thursday, December 29, 2016

Yankee Pot Roast

As we head into winter, what could be better than a Yankee Pot Roast for dinner one of these weekends.  Slow-cooked over a period of hours, the relatively inexpensive cut of meat used in the dish becomes meltingly tender. The sauce created lends itself to making a great beef-rich gravy.  Add to that an array vegetables--carrots, onions, celery and tomatoes—and you have a deeply satisfying stew that perfumes your house while you cook it.  In other words, an ideal dinner to weather whatever winter hands us in terms of snow and ice.  And as you sit down to a plate of tender meat and silken sauce, you’re paying homage to one of America’s first recipes.  The earliest example of the recipe for the dish appeared in Amelia Simmons “The First American Cookbook which was published in 1796.

Monday, December 26, 2016

Easiest-Ever Sausage and Potato Pan Roast

Who really wants to cook up a storm this week?  This is a week when we’d prefer to take a breather before heading into the weekend’s New Year’s celebration. Sign up for this particular recipe and you’ll be rewarded—not just with time saved—but with a particularly flavorful weeknight dinner with virtually no prep time and all of 30 to 40 minutes in the oven.  It’s also adaptable.  I have made the dish with both sweet and hot Italian sausage. I’ve also experimented with the greens that go with it.  It’s equally good whether you like pepper-y arugula or tender baby spinach.  And I had reasons for this experimentation.