Monthly Archives: December 2015

Italian Spiced Braised Pot Roast

A trio of classic Italian spices adds a wonderful savory note to the beef in this dish.  For more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight.

TECHNIQUE:  Braise: A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time.  The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers.  Braising can be done on top of the range or in the oven.  A tight-fitting lid is very important to prevent the liquid from evaporating.

CUTS OF MEAT:  Chuck or Round cuts
Italian Spiced Braised Pot Roast

Serves 6

1 tablespoon fennel seeds, crushed*

1 tablespoon dried basil

2 teaspoon dried oregano

1 teaspoon kosher salt

1 teaspoon pepper

1 3-pound boneless beef chuck roast, patted dry

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 cup red wine, of drinkable quality

1 8-ounce can tomato sauce

1 cup roasted red bell peppers, coarsely chopped

2 tablespoons chopped fresh Italian parsley

  1. Heat oven to 325°F Combine fennel seeds, basil, oregano, salt and pepper in small bowl; rub over the beef (for more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight).  Heat large nonreactive Dutch oven over medium-high heat until hot.  Add oil, heat until hot.  Brown beef 5 to 6 minutes, turning to brown on all sides; remove from pan.
  2.  Add onions to dutch oven; cook over medium heat 3 to 4 minutes or until slightly softened, stirring occasionally.  Increase heat to high; add red wine.  Bring to a boil, stirring to scrape up any browned bits from bottom of pan.  Boil 1 minute; stir in tomato sauce.  Return beef and any accumulated juices to pan; stir in bell peppers.  Place round of parchment paper directly on beef and wine mixture.  Cover; bring to a boil.
  3.  Bake 2 ½ to 3 hours or until beef is tender. Remove beef; cover loosely with foil.  Let stand 10 minutes before slicing.  Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid.  To thicken pan juices, bring to a boil over high heat; boil 3 to 5 minutes or until slightly thickened, stirring occasionally.  Serve beef with pan juices; sprinkle with parsley.

*Crush fennel seeds with a mortar and pestle, spice grinder or in plastic bag with flat side of meat mallet.

 

 

Italian Spiced Braised Pot Roast

A trio of classic Italian spices adds a wonderful savory note to the beef in this dish.  For more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight.

TECHNIQUE:  Braise: A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time.  The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers.  Braising can be done on top of the range or in the oven.  A tight-fitting lid is very important to prevent the liquid from evaporating.

CUTS OF MEAT:  Chuck or Round cuts

Italian Spiced Braised Pot Roast

Serves 6
1 tablespoon fennel seeds, crushed*

1 tablespoon dried basil

2 teaspoon dried oregano

1 teaspoon kosher salt

1 teaspoon pepper

1 3-pound boneless beef chuck roast, patted dry

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 cup red wine, of drinkable quality

1 8-ounce can tomato sauce

1 cup roasted red bell peppers, coarsely chopped

2 tablespoons chopped fresh Italian parsley

  1. Heat oven to 325°F Combine fennel seeds, basil, oregano, salt and pepper in small bowl; rub over the beef (for more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight).  Heat large nonreactive Dutch oven over medium-high heat until hot.  Add oil, heat until hot.  Brown beef 5 to 6 minutes, turning to brown on all sides; remove from pan.
  2.  Add onions to dutch oven; cook over medium heat 3 to 4 minutes or until slightly softened, stirring occasionally.  Increase heat to high; add red wine.  Bring to a boil, stirring to scrape up any browned bits from bottom of pan.  Boil 1 minute; stir in tomato sauce.  Return beef and any accumulated juices to pan; stir in bell peppers.  Place round of parchment paper directly on beef and wine mixture.  Cover; bring to a boil.
  3.  Bake 2 ½ to 3 hours or until beef is tender. Remove beef; cover loosely with foil.  Let stand 10 minutes before slicing.  Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid.  To thicken pan juices, bring to a boil over high heat; boil 3 to 5 minutes or until slightly thickened, stirring occasionally.  Serve beef with pan juices; sprinkle with parsley.

*Crush fennel seeds with a mortar and pestle, spice grinder or in plastic bag with flat side of meat mallet.

 

Italian Spiced Braised Pot Roast

A trio of classic Italian spices adds a wonderful savory note to the beef in this dish.  For more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight.

TECHNIQUE:  Braise: A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time.  The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers.  Braising can be done on top of the range or in the oven.  A tight-fitting lid is very important to prevent the liquid from evaporating.

CUTS OF MEAT:  Chuck or Round cuts

Italian Spiced Braised Pot Roast

Serves 6
1 tablespoon fennel seeds, crushed*

1 tablespoon dried basil

2 teaspoon dried oregano

1 teaspoon kosher salt

1 teaspoon pepper

1 3-pound boneless beef chuck roast, patted dry

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 cup red wine, of drinkable quality

1 8-ounce can tomato sauce

1 cup roasted red bell peppers, coarsely chopped

2 tablespoons chopped fresh Italian parsley

  1. Heat oven to 325°F Combine fennel seeds, basil, oregano, salt and pepper in small bowl; rub over the beef (for more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight).  Heat large nonreactive Dutch oven over medium-high heat until hot.  Add oil, heat until hot.  Brown beef 5 to 6 minutes, turning to brown on all sides; remove from pan.
  2.  Add onions to dutch oven; cook over medium heat 3 to 4 minutes or until slightly softened, stirring occasionally.  Increase heat to high; add red wine.  Bring to a boil, stirring to scrape up any browned bits from bottom of pan.  Boil 1 minute; stir in tomato sauce.  Return beef and any accumulated juices to pan; stir in bell peppers.  Place round of parchment paper directly on beef and wine mixture.  Cover; bring to a boil.
  3.  Bake 2 ½ to 3 hours or until beef is tender. Remove beef; cover loosely with foil.  Let stand 10 minutes before slicing.  Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid.  To thicken pan juices, bring to a boil over high heat; boil 3 to 5 minutes or until slightly thickened, stirring occasionally.  Serve beef with pan juices; sprinkle with parsley.

*Crush fennel seeds with a mortar and pestle, spice grinder or in plastic bag with flat side of meat mallet.

 

 

 

Italian Spiced Braised Pot Roast

A trio of classic Italian spices adds a wonderful savory note to the beef in this dish.  For more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight.

TECHNIQUE:  Braise: A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time.  The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers.  Braising can be done on top of the range or in the oven.  A tight-fitting lid is very important to prevent the liquid from evaporating.

Italian Spiced Braised Pot Roast

CUTS OF MEAT:  Chuck or Round cut
Serves 6

1 tablespoon fennel seeds, crushed*

1 tablespoon dried basil

2 teaspoon dried oregano

1 teaspoon kosher salt

1 teaspoon pepper

1 3-pound boneless beef chuck roast, patted dry

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 cup red wine, of drinkable quality

1 8-ounce can tomato sauce

1 cup roasted red bell peppers, coarsely chopped

2 tablespoons chopped fresh Italian parsley

Directions:

  1. Heat oven to 325°F Combine fennel seeds, basil, oregano, salt and pepper in small bowl; rub over the beef (for more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight).  Heat large nonreactive Dutch oven over medium-high heat until hot.  Add oil, heat until hot.  Brown beef 5 to 6 minutes, turning to brown on all sides; remove from pan.
  2.  Add onions to dutch oven; cook over medium heat 3 to 4 minutes or until slightly softened, stirring occasionally.  Increase heat to high; add red wine.  Bring to a boil, stirring to scrape up any browned bits from bottom of pan.  Boil 1 minute; stir in tomato sauce.  Return beef and any accumulated juices to pan; stir in bell peppers.  Place round of parchment paper directly on beef and wine mixture.  Cover; bring to a boil.
  3.  Bake 2 ½ to 3 hours or until beef is tender. Remove beef; cover loosely with foil.  Let stand 10 minutes before slicing.  Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid.  To thicken pan juices, bring to a boil over high heat; boil 3 to 5 minutes or until slightly thickened, stirring occasionally.  Serve beef with pan juices; sprinkle with parsley.

*Crush fennel seeds with a mortar and pestle, spice grinder or in plastic bag with flat side of meat mallet.

Citrus Salmon

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A fish dinner, especially salmon, can be an intimidating thing to make. This time of year calls for recipes that will wow your dinner guests. Citrus Salmon will do that with ease. With four simple ingredients and a fresh salmon filet you will have a savory dinner in minutes.

Citrus Salmon

  • 1 6-8 inch Salmon Fillet skin on or skinless
  • 1 Orange Sliced into Rounds
  • 1 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 1 bundle of Fresh Thyme and Rosemary Sprigs (can use 1 tbsp. dried in place of Fresh)

Place Salmon Skin down on a sheet pan covered with foil. Salt the Salmon then place herbs on Salmon and lay atop sliced oranges. Bake @ 350 until 140 degrees approx. 10-15 minutes depending on thickness of Salmon. Remove the Sliced Oranges, herbs and Serve