Classic Pot Roast - and Rocky Mountain Organic Meats Giveaway

Why am I blogging about pot roast when everyone else is talking turkey? Because my dad would not eat turkey more than once a year and other poultry, never; it had to be beef or pork for him every day. So I'm here with an alternative, you might say.

 

Besides, it's autumn, when we crave the comfort of hearty dishes like this comfort food classic. When you make this satisfying one-pot meal for people, they are transported back to their childhoods when mothers and grandmothers cooked things many people now feel they haven't the time to cook themselves.

 

Although this recipe takes time, most of it is unattended. There are no tricky techniques, but you'll find that careful browning brings out the fullest flavor of these subtly seasoned simple ingredients.

 

Though I feel an organic, mostly plant-based diet is more healthful and earth-friendly, I occasionally indulge in a little carefully sourced organic meat. Yes, it is more expensive than conventional supermarket meat, but here are some ways I've found to better afford it:

1. By cutting our meat consumption in half. Most Americans eat more meat than is good for them, so I figure eating the good stuff in smaller portions or less frequently is better for us anyway!
2. I don't buy many "empty calorie" snacks and convenience foods, so more of the grocery budget can go toward whole ingredients.
3. I try very hard not to waste food and have gradually gotten to where I actually waste very little now. After all, the higher prices for organic and grass-fed and all that has been a powerful motivator! 

All Rocky Mountain Organic Meats are 100% grass-fed, grass-finished and certified organic. No hormones, antibiotics, grain, GMO feed or irradiation. RMOM is dedicated to environmentally friendly agriculture practices and, most important to me, the ethical treatment of animals. There are no feedlots where deadly antibiotic-resistant bacteria thrive. The animals roam free and are treated humanely.

Details of the organic grass-fed beef chuck roast giveaway follow the recipe. 
  

Pot Roast

(Serves 6 to 8) 

1 3- to 4-pound boneless chuck roast
1 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
2 medium onions, quartered and separated
1 1/4 cups lower-sodium chicken broth
1 tablespoon Worcestershire sauce

1 bay leaf

1/2 teaspoon marjoram

1 pound baby carrots (or 6 carrots, quartered)

6 medium unpeeled potatoes, quartered (or 8 small, halved)

(I used 16 tiny Yukon golds that averaged 2 ounces each)

4 stalks celery, cut in 2-inch diagonal pieces

Optional: Turnips, rutabagas, parsnips in place of some of the potatoes

(I used a 12-ounce rutabaga*, cut into 8 equal pieces)

* Rutabagas are called swedes in England and neeps, I'm told, in Scotland.

1 Heat 5.5-quart (or larger) Dutch oven; heat oil. Pat beef dry and coat beef with 3/4 teaspoon salt, 1/2 teaspoon coarsely ground black pepper and 1/2 teaspoon sugar. Brown well on all sides in hot oil, taking about 15 to 25 minutes; transfer to plate. Preheat oven to 300 degrees. Add the onions to the pan and cook until browned, about 15 minutes. Add broth, Worcestershire sauce, bay leaf, and marjoram; bring to a boil. Put the meat back in the pan. 

2 Cover pan with foil and lid, and simmer in preheated oven for 2 hours.
  

3 Stir in 1/4 teaspoon each salt and pepper, and add vegetables. Cover and return to oven for 2 hours. Discard bay leaf. Remove meat and vegetables to serving platter; cover. Thicken the sauce with a little slurry of water and flour or by just reducing it (boiling it down) to your preferred thickness.  

Photo courtesy of Rocky Mountain Organic Meats

Rocky Mountain Organic Meats Giveaway 

One winner will receive a 3- to 4-pound organic grass-fed beef chuck roast from Rocky Mountain Organic Meats. All continental US residents who leave a comment (one entry per person) on this post before 11:59 pm Eastern time Wednesday November 20 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday November 21. 

Note: Please include your email address in the body of your comment.

If I don't hear back from the winner of the random drawing by noon Eastern time Sunday November 23, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Follow Delightful Repast on Twitter and Delightful Repast on Pinterest. 

Disclosure: The product for this post and giveaway was provided by Rocky Mountain Organic Meats. Content of my reviews is never dictated by whether I bought a product or it was provided. I only work with brands I love and can recommend. All opinions shared are my own. 

Brussels Sprouts Salad

It's Brussels Sprouts Season, and this Brussels Sprouts Salad could change your mind about Brussels sprouts! They are traditional on festive autumn and winter tables, even though so many people don't like them. 

Even if you think you don't like Brussels sprouts, try this recipe. When I told my husband I was making Brussels sprouts for dinner, he began groaning and begging me not to. I told him to trust me. When dinner time rolled around, that man was loving the sprouts; he even had seconds! 

Raw Brussels sprouts are completely different from cooked. So if you've tried boiled, steamed, stir fried and roasted to no avail, try uncooked. Slice them very thin. If you don't have a food processor, use your sharpest knife. They're easier to slice if you cut them in half, lengthwise through the stem end, so as to have a flat surface.

If you are vegetarian or just don't eat bacon, maybe throw in a handful of toasted nuts instead. You might need to add another splash of olive oil and wine vinegar just before serving, if the sprouts have absorbed all the dressing.

Please Pin it and share it!

Brussels Sprouts Salad

(Makes 12 servings)

4 ounces bacon, diced (I use organic uncured bacon)
1 small shallot, minced
2 pounds Brussels sprouts, halved through the stem end and very thinly sliced
3 or 4 medium carrots, coarsely shredded
1/4 cup wine vinegar
1 1/2 teaspoons country Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup extra virgin olive oil

1 In small skillet, cook diced bacon until very crisp; remove bacon with slotted spoon. Pour clear bacon drippings into small bowl, leaving the little brown specks in the skillet. Wipe out the skillet, return 1 tablespoon of the drippings to the skillet and cook the minced shallot until soft; remove from heat. Whisk in vinegar, mustard, sugar, salt and pepper. Slowly whisk in the olive oil.

2 In 3-quart bowl, combine Brussels sprouts, carrots and bacon. Pour dressing over the salad and toss well. Taste and adjust seasoning, also adding more vinegar and oil if you think it needs it. Cover and refrigerate for 1 to 2 hours.

PS: Special traditional meals also need Perfect Mashed Potatoes! 

Jean

Afternoon Tea Review - El Encanto by Orient-Express

Aaaahh ... Afternoon tea on a sunny terrace overlooking the Pacific. What a treat! While in southern California recently, a friend ran me up the coast to Santa Barbara where the scenic drive led us to El Encanto on a hilltop overlooking the ocean. Afternoon tea is served seven days a week either in The Lounge or on The Terrace. 

Growing up with tea as I did and being a frequent giver, as well as attender, of afternoon teas, I have some pretty high standards. Having had tea from coast to coast and in three countries, I want a certain ambience, elegance, proper service, delicious and pretty food, and properly prepared tea. Most venues get a few things right, but few can deliver on all counts. El Encanto is one of the few.

Of course, expansive ocean views along with the hotel's "casual elegance" vibe and beautiful hand-painted tea china mean they've got the ambience part down. All the staff I encountered on the property were friendly, efficient and enthusiastic. Our server brought out a wooden case of sample tins of the various loose teas so our noses could help us with our tea choices. 

With executive chef Patrice Martineau bringing his experience on three continents, including two years at The Savoy in London, the food did not disappoint. Unlike so many, he knows the difference between the more formal and lighter afternoon tea and high tea, so there are no inappropriate departures (such as soup or salad) from the traditional afternoon tea menu.


The sandwiches, adorned with edible flowers, were as delightful to eat as they were to look at. I had been rather alarmed when I saw that the tea included just three sandwiches, but these sandwiches were more substantial than usual. I'm not a fan of smoked salmon, so the chef made a lovely ham sandwich in its stead. The open-faced cucumber sandwich was a thing of beauty. And the savory egg salad with snipped chives and French cornichons was outstanding.

The scones, served with clotted cream and house-made jam, were excellent. Though I don't usually eat the pastries at afternoon tea, I couldn't resist trying just a few bites from the jewel-box assortment of diminutive desserts. Superb! Oh, nearly forgot to mention the perfect, not overly sweet Bellini, a nod to Orient-Express, I presume.    

For reservations, call El Encanto at 805-845-5800. El Encanto is 97 miles from Los Angeles International Airport (LAX) and 90 miles from Burbank Bob Hope Airport (BUR). 

For tea at home, see: How to Make a Proper Cup of Tea and Tea and Scones. Look under Teatime on my Recipes index page for other teatime recipes. 

Disclosure: Though I attended the afternoon tea as a guest of El Encanto, I assure you that does not alter my opinions or influence my review.  

Kokoskakor - Swedish Coconut Cookies

I've always made coconut macaroons, which use only the egg whites, so I was intrigued by this classic Swedish flourless cookie that uses whole eggs.  Flourless, it is a naturally gluten-free cookie.

I first learned of kokoskakor at one of my favorite food blogs, Five Euro Food. Of course, as is my wont, I made a couple of minor changes before even trying the original! Though I added a pinch of salt and a dash of vanilla, you might want to leave them out in the interests of being "authentic."

Charles, the fine cook behind Five Euro Food, is British by birth, married to a Swedish woman, currently living in France and in the process of moving to Sweden as we speak. So, henceforth, I shall defer to Charles on all things Swedish since that's definitely out of my bailiwick!

Think I'll make these instead of macaroons from now on. No more having a little dish of egg yolks in the fridge nagging me to make something out of them soon so they won't go to waste!

Tell me (in the comments), what is the classic cookie of your culture? One of mine is Hazelnut Shortbread, which is also good half-dipped in chocolate.

Kokoskakor - Swedish Coconut Cookies

(Makes 24)

Adapted from the recipe at Five Euro Food

4 tablespoons (2 ounces) unsalted butter

2 cups unsweetened grated coconut

2 large eggs

1/2 cup sugar (next time I'll use just 1/3 cup)

1/2 teaspoon vanilla extract

Pinch salt  

Note: See below for chocolate-dipped* option.

1 Line baking sheet with parchment paper. (Love my heavy-duty half-sheet pan!) Preheat oven to 350 degrees. In 2-quart glass bowl (I use a 2-quart glass measure) in microwave, melt the butter. With a fork, stir in the coconut until all is moistened with the butter.

2 In 1-quart bowl, whisk together eggs, sugar, vanilla and salt. Stir into coconut until well combined.

3 Using a #60 (1/2 ounce / 1 tablespoon) scoop, drop scoops of dough about 2 inches apart onto prepared baking sheet. With your fingers, form them into a rough cone shape, pinching them to a little point on top. Bake at 350 degrees for about 12 to 15 minutes, or until golden.

* Chocolate-Dipping Option: In heatproof glass bowl set over simmering water, melt 1/2 cup semisweet chocolate chips with 1/4 teaspoon neutral oil, stirring occasionally. Dip bottoms of cooled cookies, place on waxed paper and chill for about 45 minutes.

4 Store cookies in single layer in airtight container at room temperature for up to 3 days. 

Gluten-Free Angel Food Cake

More of my friends are going gluten-free, so I've been stepping up my gluten-free recipe development. One gluten-free friend just handed me an angel food cake pan she'd been given and asked me to figure out what she can do with it, so this angel food cake is bigger than my regular Angel Food Cake that I make in a loaf pan.

And, of course, that gave me an excuse to use my new Cuisinart stand mixer! In fact, it was the first time I used it with the wire whip. You could also make it with a hand mixer. I can't believe anyone ever made it by hand, but angel food cake predates even hand-cranked egg beaters.   

Berries and Custard Sauce - Crème Anglaise go beautifully with angel food cake, and custard sauce is a perfect way to make use of 7 of the leftover egg yolks. How do you like to serve angel food cake?

   
Gluten-Free Angel Food Cake

(Makes one 9- or 10-inch cake)

1 packed cup (5.5 ounces) gluten-free blend*
3/4 packed cup unsifted powdered sugar
1 1/2 cups (11 or 12 large) egg whites, room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup sugar

Note: Separate the eggs cold. Cover and refrigerate the yolks for another use; let the whites stand at room temperature for 30 minutes.

1 Place oven rack in lowest position (I didn't bother--no problem), and preheat oven to 350 degrees. Prepare a 9- or 10-inch angel food tube pan (2-piece with "legs") by simply making sure it is completely grease-free. Also, make sure your mixing bowl and wire whip (or beaters) are squeaky clean.

2 Using two small bowls, sift together gluten-free blend* and powdered sugar three or four times. If you have a food processor, just process for 30 seconds instead of sifting.

*Gluten-Free Blend: I use Bob's Red Mill gluten-free flours and starches. If you use a different brand, the package sizes might be different, in which case you would need to use a scale to duplicate this formula. 

In large bowl, whisk together until thoroughly combined: a 24-ounce package potato starch, a 22-ounce package sorghum flour and a 20-ounce package tapioca flour. Pour into air-tight container and store in refrigerator or freezer, depending upon how often you use it.

3 In mixer bowl with wire whip in place, starting on speed 1 and gradually going up to speed 6, beat together the egg whites, cream of tartar, salt and vanilla until egg whites have thickened and increased in volume (mixture looks like a bowl of suds!) and are nearly at soft peaks stage.

4 On speed 8 gradually beat in sugar, a tablespoon at a time, until egg whites are stiff enough to hold up in soft peaks but are still glossy and moist. Watching carefully, continue beating until whites just reach stiff peaks but are not dry.

5 Sift about 1/3 of flour mixture over egg whites and fold in lightly, with a rubber spatula, just until incorporated. Repeat two times.

6 Spoon batter into pan and smooth the top. Gently make a few knife cuts through the batter to break up any large air bubbles.

7 Bake at 350 degrees for about 40 to 45 minutes, or until it is well browned and springs back when lightly touched. Invert pan; let stand upside down as it cools, about an hour. Remove cake from pan.