April 5th, 2012
Well who knew – but April is National Food Month here in the US! So let’s talk about our favorite things to cook at home.
We all have our go-to and must-have recipes from the All-American mac & cheese and Filipino lumpia to handmade Mexican tamales.
As a chef, I see LOTS of food in my everyday life from product testing to client recipe development to creative ideation sessions. Some might think it would be hard for me to pick a dish or two and deem it as my all-time-fave. Hands down, it’s no contest to what meal soars above the rest – and makes me feel all cozy inside!
Just back from a trip to Ukraine and tired from the long, long trip, my husband John picked me me up from the airport and took us home. As soon as I opened the door, I smelled the deliciousness – could it be? Really? My favorite Slow-Cooked Pot Roast with Half a Bottle of Wine and 20 Cloves of Garlic?!?! What a welcome home! My favorite dish, so d’lish cozied up to fluffy mashed potatoes; now this is my comfort food! For those of you that know us well you also know this could have been some sort of miracle: John is not one who loves to cook. As a matter of fact, this is the first time in all these years that he cooked a full on dinner for me. And it was delicious! The recipe is from my favorite cookbook the now out of print Dishing with Kathy Casey. I said, “John, wow! This is perfectly cooked.” To which he replied, “Well this is the first time that I’ve ever made one of your recipes and they really are easy to follow.” Thanks John … for a wonderful and heartfelt welcome home!
What are some of your favorite must-have dishes/recipes and family favorites? I would love to hear them. So celebrate National Food Month and gather around the table with family and friends! -Kathy
Photo from Dishing with Kathy Casey.
Sunday Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic
Makes 6 to 8 generous servings
1 (3- to 3 1/2-pound) beef chuck roast
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 tablespoons flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 tablespoon chopped fresh basil, optional
Preheat an oven to 325°F.
With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.
Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.
Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.
Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.
Stir the basil into the sauce.
Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.
If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.
Recipe by Kathy Casey Food Studios®