It's All About the Journey

Today is your future. Live in the moment!


Culinary Conclusions

I am no expert. I will never be Julia Child. However, I have learned about rare and the roast beef.

First: 325 is way too warm to reheat eye of round roast. It “finished it.” Boo. I tell you, I am so happy I got a nibble of the rare first (picture in case you missed it):

Please see my former posts for the recipe. This is truly a deliciously perfect recipe. But don’t reheat it, eat immediately. It’s perfect.

I did (obviously and to my disappointment) reheat and blew it. Fortunately it’s all gone, everyone ate it and enjoyed it (even though we all admitted it would have been better if served as sliced. I will remake this recipe. I will succeed.

If you make it, come back and comment. I’d love to hear from you!

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Experiments in My Kitchen

Prep for Eye of Round Roast.  I found 4 in my freezer, from last summer’s butcher.  So, I ventured to my favorite cookbook (the internet) to see what it had to say.  I have chosen a simple recipe, which could make or break my family’s holiday meal scheduled for tomorrow.

Preheat oven to 500 degrees.  Salt and pepper the fat side of the roast, put in a roasting pan and place in the hot oven.  Reduce temp to 475 and roast for 21 minutes (or 7 minutes per pound).  Here comes the scary part:  Turn off the oven and let the roast sit in a hot oven for 2 1/2 hours.  Do not open the oven to check it.  Remove the roast, the internal temperature should have reached 145.  Let rest for 20 minutes.  Carve into thin slices and serve.

I have seen many variations on the recipe, but I have chosen this one.  Be on the lookout for “Part 2.”

You may see ham…


A Little Split Pea of Heaven

“I’ve got a ham bone, want it?” My sister asks.

“Sure!” I can never neglect a ham bone to be thrown to the elements, without eeking out its best, first.

So, what can you do with a ham bone, outside of giving it to the family dog?

Soup.

The answer is always soup. Usually.

Today’s recipe took me along the ways of the split pea. It’s always best to get the dried kind. Soak them for a few hours. Check to see if you need to add more water! Take your ham bone and put it into a stock pot or a Dutch oven, add water at least half way up and bring it to a boil. Drop the heat to a simmer and simmer until the meat falls off the bone, about 2 hours. Add 2 cups of carrots, 2 cups of chopped onion and the rinsed, drained peas. Cook another hour (or so) until the peas are tender. Add a peeled white potato. Cook some more, when the potato is soft enough to eat, your soup is done. Carefully remove bone and any grizzle and cartilage that possibly fell off the bone. Carefully scoop into a blender. Now, it’s going to take at least 3 pitchers to blend and then you can put it all into a container and stir.

I’m not a vegetable person, and I’m truly not a pea lover, but this soup is one of the best I’ve eaten. Thick and flavorful.

Enjoy.


Growing into Soup

I’ve always been a stew person. Thick, rich and hearty.

Lately it’s been all about soup. All winter! Into spring. Now, with the cool summer upon us, I’m basking in it just a little more!

For this crockpot recipe, I threw in chicken breast (cut up), 32 oz of chicken broth, a large jar of mild salsa, and chose 3 cans of (drained) beans: garbanzo, black and kidney. A 14 oz can of diced tomatoes, normally some frozen corn but I had none, and about a teaspoon of cumin. This is simple and delightful!

Bubble bubble! This next recipe is a skinny soup! I put in 1 Tbs butter and the same of flour, grind up a small onion, add 4 cups of chicken broth and throw in the florets of a full head of cauliflower.

I don’t have the next photo, but I take the completed soup to my blender and purée it. Simple, delicious, even cold!


Culinary Delights, Session 2

A busy week at work, followed by a re-nu on my kitchen with paint and more paint (the competition of more paint on us than on the ceiling or wall).  Reward?  What’s for dinner?  Must Goes!  One slice of bread (carb control), smear some of my proclaimed”food of the gods” (yes, the guacamole I spoke of in my last session) across the bread, which I have cut in half for better handling.  A couple of slices of Easter’s ham, and a wedge of Swiss cheese on the side.  Yes I could have put the cheese in between the bread too, but I chose this route.  Ah I have forgotten one thing, a drizzle of homemade (yes, homemade) mustard that is creamy, to my delight.  And yes, I should’ve taken a picture, but I didn’t know it would taste that good!  I must admit, that guacamole made the difference in this sandwich.  And a half sandwich was all that was necessary. Mmmmm