Despite the title of this post, this meal did not take two days to make. Well, I stretched it out that long – started the meat searing Sunday afternoon, and left it in the oven all evening. Then transfered… Read the rest of this post

Despite the title of this post, this meal did not take two days to make. Well, I stretched it out that long – started the meat searing Sunday afternoon, and left it in the oven all evening. Then transfered it to a container in the fridge (not before grabbing a few delicious pieces), and let it sit overnight. Coming back in the morning, the fats had settled into a thick layer on the top, which I simply broke off and set aside. Then the meats and juices reheated and thickened, and a quick batch of egg noodles and some satueed kale later, I was in buisness for a Monday night dinner.

I love braised meats – the tenderness, the sauce, the long simmering time to anticipate their flavors. My local grocery store had beef chuck roasts on sale, and so I figured that would be an excellent piece to have on hand, as I had company coming this week.

I stumbled onto a recipe by one of my favorite food blogs, The Pioneer Woman Cooks, that braised this cut in beer with onions. Done.

For the beer, I had on hand a few Revolutionary Ales from the Philadelphia brewery Yards – this one a George Washington Tavern Porter. The mollasses in the beer gave such a rich, dark flavor, and balanced beautifully with the herbs and onions.

Porter-Braised Beef Roast with Onions

Whole beef chuck roast, 2 1/2 pounds or bigger
olive oil
4 large onions, thickly sliced
5 cloves garlic, chopped
2 bottles of dark bee
1 tablespoon marjoram
1 tablespoon rosemary

Preheat the oven to 275.

Heat 2-3 tablespoons of olive oil in a large dutch oven (enough to get a layer over the bottom). While the oil heats, generously salt and pepper one side of your beef. Set the seasoned side down in the pot and let sit without touching it for at least 5 minutes to get a good sear. While the meat is cooking, season the opposite side.

Test the meat with a pair of tongs – when it releases easily from the bottom of the pan, it’s ready to flip. Sear the other side and remove the beef to a plate.

Toss in the chopped onions and garlic and cook for 2-3 minutes until the onions start to soften. Then pour in the beer, add the marjoram and rosemary, and season generously with salt (Ree had it right on this one – salt is key to making this flavorful, especially with the sweetness of the beer). If the meat isn’t almost completley submerged, add water to balance.

Cover the dutch oven and place it in the oven for about 3 hours, checking occasionally to make sure that everything’s is still cooking.

When the meat is falling-apart tender, return the dutch oven to the stove top.

Make Ahead: If you’re doing this ahead of time, let the meat and juices cool for at least a half hour. Then transfer everything to a sealed container and refrigerate overnight. The next day, any remaining fats and oils will have collected in a thick layer on the top – break it into pieces and remove most of it. Then reheat the meal in an uncovered pot, allowing the sauce to reduce.

You can also just proceed directly after cooking – in that case, I suggest removing the meat and letting it rest, and then cooking the remaining liquid on high heat to thicken. Cut the meat into chunks and return it to the sauce to warm before serving.

I cooked wide egg noodles and served the beef on top of that.

I’m cooking for one a lot more often these days, and given my love-hate relationship with leftovers (I love the convenience, but I hate that warmed-over taste), I’ve started trying to make things that can be remade, rather than… Read the rest of this post

I’m cooking for one a lot more often these days, and given my love-hate relationship with leftovers (I love the convenience, but I hate that warmed-over taste), I’ve started trying to make things that can be remade, rather than warmed up.  The Turkey Meatballs were crying out for a makeover, especially given how many I had from the first batch.

I took some of the meatballs, sauteed up some mushrooms and shallots, and layered it with tomato sauce, spinach and cheese in one of my favorite kitchen objects – single serving gratin pans.  Mine are nonstick, and slide straight under the broiler for a toasty melty finish.

This could easily be sized up for two or four, and made in a regular sized baking dish.

Continue reading Mini Mushroom Meatball Casserole…

Mini Spinach Meatball Mushroom Casserole

serves 1

prep: 10 minutes
total: 25 minutes

ingredients:
1 teaspoon olive oil
1 small shallot, minced
1 clove garlic, minced
1/2 cup sliced baby bella mushrooms
1 cup packed baby spinach
1/4-1/2 cup tomato sauce
6-8 turkey meatballs, defrosted
1/4 cup grated mozzarella cheese
2 tablespoons grated romano

equipment:
small skillet, individual sized baking dish

how to:
1. Heat the olive oil in a small skillet. Cook the garlic and shallots until slightly softened, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they’ve released most of their moisture, about 6-8 minutes. Remove from the heat, mix in the spinach, cover, and set aside.

2. Preheat your broiler. Spoon 2 tablespoons of tomato sauce over the bottom of your baking dish. Top with the mushroom and spinach mixture. Nestle the meatballs in the vegetables, and spread tomato sauce on top to taste. Sprinkle the grated mozzarella on top in an even coat, and top with the romano.

3. Broil the dish until the cheese is melted and bubbly.