Last night the Mister and Missus went to a Mardi Gras event, and right now, the first day of Lent, the Missus is in bed all day with a miserable
Chef (the party animal) called in sick as well. Yeah, right!
So that leaves me to provide for the day's nutrition. Damn!
Some tomato soup and cucumber sandwiches, sent upstairs at lunchtime on a silver tray, complete with bud vase and the morning newspaper.
And for dinner, I'll just do a simple, healing pot roast that will simmer all day in the crock and fill the house with comforting aromas.
No big to-do here. All the usual tubers (potatoes, turnips, carrots, onions), plus celery and a nice thick chuck.
However, instead of using broth, in this house we add some Cabernet Sauvignon. And just let it simmer all day, for ten hours. The wine, of course, makes the meat so tender it just falls apart at the touch. (The recipe calls for one cup of broth, so I figure two cups of wine are about the same, right?)
I have my own lingering Mardi Gras issues today, so all I really have energy for is to sit down for ten hours and wait for the roast to finish!
But having said that, you do have to get up once in awhile and baste the chuck. And during the last hour of cooking you'll need to add some sliced mushrooms on top of the roast.
So you see, all-in-all, it's a full day's work!
Hope your first day of Lent is going smoothly.
Andrew
It depends on the client's taste for the recipe or ingredients.
ReplyDeleteWell, DUH! Of course it does.
ReplyDeleteThis is apparently just a spam comment on your part to get your webpage to my readers. But it's an interesting page, so I won't delete your comment at this time.
However, I'm happy to say I've acquired a rather intelligent readership. So next time, if there is a next time, please try to offer something worthwhile, or at least funny. Ha!
Andrew
We tried your recipe today, but we used a Merlot. That's all we had in the house. But you're right about the aromas, and simmering all day! It filled our house with mouth-watering aromas all day long, like you said. And it was absolutely delicious! Thanks for writing to us Mr. Williams. Hope you continue. You're fun to read.
ReplyDeleteLydia M.
Merlot is great in a pot roast! In fact, any left-over red wine will work. But at all costs, don't fall prey to the "cooking wines" you see on supermarket shelves. They're really nasty! Ha! For cooking, I usually just get an inexpensive table wine from California.
ReplyDeleteGlad it turned out well! And thanks for visiting!
Andrew