Unicorn (Unicorn@Indenial.com)
Thu, 21 Oct 1999 19:25:04 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
In response to my remark yesterday that I will eat potatoes regardless
of how they are prepared, reader Rachael sent me the following
message:
Hi Chef,
We happen to feel identically about this most wondrous of foods, so I
thought I'd share with you a little ditty created by myself and a good
friend.
ODE TO THE LAST POTATO
O come gather round, and I'll tell you a tale
To bring a tear to the eye.
At the end of this day, I must not fail
To say my last goodbye.
I'll not be bidding lettuce ado,
Nor carrots, nor the sweet tomato,
Nor avocados, nor artichokes, too--
But alas! My beloved potato.
'Twas a sweet romance, these many past years;
A love of the deepest passion.
After listening to everyone's torments and fears,
I helped myself to a double ration!
I've served them baked, and mashed, and fried,
Always piled high with butter.
I've never left any method untried,
And found one just as good as anutter!
I'd gladly forego all decadent sweets;
Take away pizza, I'll be quiet.
But the potato! that greatest of all nature's treats--
I'd rather buy it than diet, and deny it!
Yet, alas and alack, the time has arrived,
I swear by McDonald's it's true.
I shall swear off potatoes and not feel deprived,
And now--please pass the fondue!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
There may not be a more satisfying meal than a good, old-fashioned pot
roast. This version is also pleasing to the eye with the addition of
cherry tomatoes. One nice thing about dishes such as this is that the
cooking time is not critical, and the meal may be held for several
hours over very low heat if your dinner plans change at the last
moment. Don't forget to offer diners some horseradish or spicy
mustard.
Old-Fashioned Pot Roast
3 to 4 lb (1.5 - 2 Kg) chuck, shoulder, round,
blade, or rump roast of beef
Flour for dredging, seasoned with salt and pepper
2 Tbs (30 ml) vegetable oil or butter
4 carrots, cut into 1 inch (2.5 cm) pieces
4 celery stalks, cut into 1 inch (2.5 cm) pieces
2 turnips, peeled and cut into 1 inch (2.5 cm) dice
6 to 8 whole cloves of garlic
1 onion, peeled and stuck with 3 cloves
2 bay leaves
A sprig of fresh thyme and/or rosemary
2 cups (500 ml) boiling beef stock or water
OR
1 cup (250 ml) boiling beef stock or water
and 1 cup (250 ml) red wine
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
20 to 30 whole button or shitake mushrooms
20 to 30 cherry tomatoes
Dredge the roast liberally with the seasoned flour. Heat the oil in a
large, heavy roasting pan over high heat and brown the meat on all
sides. Reduce the heat and add the remaining ingredients except for
the mushrooms and tomatoes. Cover tightly and simmer over low heat
for 2 1/2 to 3 hours, or until the meat is tender, turning the meat
occasionally and adding more liquid if necessary. The roast can also
be cooked in a 300F (150C) oven rather than on the stove top. Add the
mushrooms and tomatoes for the last 10 minutes of cooking. Discard
the onion, bay leaves, and sprigs of herbs. Serve the roast in thick
slices with the vegetables on the side and ladle the pot liquid over
all. Serves 6 to 8.
This archive was generated by hypermail 2.0b3 on Fri Oct 22 1999 - 09:00:01 EDT