HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Pot Roast. Show all posts
Showing posts with label Pot Roast. Show all posts

Thursday, November 17, 2011

Lillian Hellmann’s Empanadas


Lillian posed for Blackgama Mink
for which she was roundly criticized. 

The late Wendy Wasserstein
         Before you think I am fixated on Lillian Hellmann, Playwright, Author and Memoirist, I feel compelled to admit that you may be right.  Lillian Hellmann’s Pot Roast, which I shared with you earlier this month, opened the door to my reading “An Unfinished Woman” (Little Brown & Co. 1969)  This book was the first in what became a three-volume collection of memoirs.  The version that I read contained an introduction by the playwright; Wendy Wasserstein and I’ve leaned heavily on it to write this post.  Ms. Wasserstein’s tongue-planted-firmly-in-cheek commentary is hilarious.  She points out that in “An Unfinished Woman” Lillian reminisces about virtually every famous person you’ve ever heard of.  But what struck Ms. Wasserstein was the number of times that Lillian encountered these people just days before their demise.

Thursday, November 3, 2011

Lillian Hellmann’s Pot Roast


With ingredients bordering on White Trash,
this Pot Roast is absolutely delicious
  
When I went to the market last weekend, there was a special on Chuck Roast with a big sticker on it saying “Easy Cooking Instructions for Pot Roast”.  I immediately thought “Lillian Hellmann’s Pot Roast”.  I don’t know whether you’re familiar with Lillian Hellman, an author whose works included “Little Foxes”, likely better remembered as a Bette Davis movie, and “Julia”, a World War II drama which may also be better remembered in its movie version starring Jane Fonda and Vanessa Redgrave.  But I remember Lillian Hellman well.

Thursday, November 11, 2010

Beef Pot Roast with Mushrooms and a Balsamic Sauce


      Before getting to today's Pot Roast post, I wanted to give anyone who'd like, the opportunity to learn about Monte's Ham thanks
to my appearance yesterday on The Joan Hamburg show on WOR710.  Just click here for the link.  I am on at about the 45 minute mark
and you can skip ahead if you'd like.  Here it is:
http://www.wor710.com/topic/play_window.php?audioType=Episode&audioId=5002772 . Enjoy!
Now to today's post...


  Let’s be honest:  Balsamic Vinegar has taken the place of red sauce Italian in terms of being found almost too often.   It’s unfortunate too that America’s love affair with this ingredient is so completely antithetical to the way it’s used in Italy.  There, it is used sparingly—one or two drops at a time and never to replace vinegar but to supplement it.  And real Balsamic is aged for years and when finally consumed, it is a deliciously thick liquid which you only need drops of.   I was fortunate enough to be given a magnificently authentic Balsamic vinegar at the Fine Foods Show in June.  As you can see in the photo, it even looks precious and has about as much to do with its supermarket counterpoint as red wine does to vinegar. We drizzled that balsamic on hard cheese and it was out of this world.