Suggestions: Dinner Tonight
by I have a small beef roast for dinner tonight, and I'd like know what are some of the ways you would prepare it. I don't want to just cut up potatos and onions and put them w/ the roast (which is what I normally do). If anyone has a good recipe w/ a red wine included, I've always wanted to try that. But any suggestions would help! So any thoughts?
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now i ain't saying she's a gold digga
So how did this come out last night?
i didnt make it. :( i'm making it tonight. Austin asked if i could do laundry instead of making dinner cuz he had no boxers left. hahah (we don't have a washer & dryer yet, so laundry is a 3 hour event) so we just had crackers, cheese & salami for dinner. haha i'll let you know tomorrow though!
yo yo. so i made this dinner last night. the wine, mushroom, onion topping on the roast was great. we loved it. so tasty. (thanks for the recipe, diana)
second, the pumpkin bisque....it smelled absolutely amazing while it was cooking..so rich & creamy...it smelled just like a freshly baking pumpkin pie. the last step is putting the heavy cream in...and when we ate the soup, basically all we tasted was cream. i think next time i may totally omit the cream, or substitute milk, or maybe try a different recipe all together because i felt it could have had more spice to it as well..
so thats that!
order pizza.
you.are.the.most.annoying.person.ever.
love you too!
I decided what i'm making w/ the Roast Alla Diana haha
Pumpkin Bisque
1/8tsp Nutmeg
1/4tsp Allspice
1/2tsp Cinnamon
1/2C Flour
½ Stick of Butter
1 Qt Chicken Stock
1 Pint Heavy Cream
1/8C Brown Sugar (packed)
1 Lg can of pumpkin Puree
Make roux out of flour and butter. Then add spices and cook for 1-2 minutes over low heat. Add stock, sugar and pumpkin. Cook over medium heat for ½ hour. Stir in cream and cook an additional 5-10 mins. Before serving add a dash of black pepper.
(Thanks for the send-off. :) ) That soup sounds so nice... very autumn. Like you could sip it from a mug wearing a thick sweater in front of a fireplace. Awesome!
unrelated question: do you guys say "supermarket" or "grocery store" people here think saying supermarket is weird. hmph
we jsut say "store" sometimes "grocery store" but mostly just "store"
i say "i'm going food shopping." or the "store," yeah.
supermarket, we're from NY and are the normal ones. They are the weirdos remember that..
Yeah, we just say store and then specify which (Walmart, Stop & Shop Foodtown, whatever)
the difference is that i have real grocery stores near me. Like a small koren run store with regular fruits and vegetables and all kinds of roots i don't think humans should even be ingesting, but oh well. And i have a supermarket a block after that. Whole big store. Hence the supermarket..
is eZabel being slow today for anyone but me? annoying. it could be the server here.
My other suggestion would be to roast it like usual, but create a gravy with your red wine, like this:
Slice about 2 cups of your favorite mushroom into bite sized pieces. Slice a yellow onion or two into wedges.
Add a few tablespoons of butter and a tablespoon of olive oil to a medium saucepan on medium-low. Saute the mushrooms and onions until they give off most of their juices, about 10 minutes, being careful not to scald any. The onions take a while to really caramelize and become sweet.
Add your red wine and let it reduce by about half.
A little known fact: It actually takes about 20 minutes of simmering for all the alcohol to burn out of liquor. What goes out of alcohol when it burns away? The calories. That's my tip of the day.
do you think i could use a marsala wine w/ this? thats the only kind i have at home.
Yeah, you could use that. But I would add a little sugar to the mushroom/onion mixture when you're saute'ing it, because marsala tends to get a little dark and heavy, if you know what I mean. A little sugar would lighten it up. Or you could add a few carrots while you're simmering it and then just take them out to get some natural, more healthy sweetness.
you seem to know a lot about cooking. how did you learn? someone in your family a good cook, or just trial & error?
Well, my grandparents on both sides owned restaurants. My dad is and my mom was an amazing cook. So basic stuff I learned from them. And I have a few old cooking school cookbooks, that explain a lot about french cooking, which is good for learning tecnique. And I'm forever watching the food channel and trying to guess what's in foods when we eat out. Food is one of the most amazing things on the planet to me.
oh, cool. i always wanted a restaurant owner in the fam. and now i have one...Austin's dad is the GM of red lobster. but that's not really like, home cooked food. but it's still cool.
i'm looking into taking a few culinary classes at a local technical school. i think it would be so much fun.
Actually - York Technical school offers a culinary degree. It's pretty slim in PA, it's either them, Temple in Philly or Pittsburgh that offer Bachelors. I signed up for a brochure online from York, and they called my house like 6 times a day asking me to register. I was like, "I just wanted a brochure, never call again." But I've always wanted to go to culinary school. Go for it!
a friend of ours (he's 19) went to the york tech. culinary school and every wed. we were able to come in to the school restaurant and have a gourmet dinner for free. it was pretty cool, and the food was usually really good. but he's done w/ school now, so no more freebies. haha
i think when guys can cook it's so cool. austin can..not. haha but he can grill well. (except we do not yet have a grill..sooooo..he makes no food)
That's awesome! I'm trying to gradually increase Donovan's cooking repatoire, but it's not easy. He has absolutely no basic cooking skills. But I guess he's got the rest of his life to learn, right?
haha, true. i'd like Austin to cook occasionally, but i'm not too upset how the setup is in our house. i probably shouldnt mess w/ a good thing. i cook dinner...(which is fun for me) and Austin washes the dishes (wish i hate) lol.
We have the same set up. It's perfect!
wow, and i did not know cooking alcohol takes out the calories! interesting.
Have you ever made Beef Bourguignon? It's supposed to be a stew, but you could do it with a roast. I'd say:
1. Coat the roast in salt & pepper, then sear it in a very hot saucepan until it's browned.
2. Put it into an oven safe pot and cover it with red wine, maybe a little beef stock, and throw in a bay leaf, some whole pepper corns, a few carrots, onions, celery and maybe a few garlic cloves.
3. Stew the meat in your oven at like, 350 or so, for like an hour or until it's tender and has reached the desired internal temperature. (I think it's like 180 for medium rare?)
4. Return the pot to the stove and add a few more carrots, so you can eat them with the roast, and a bag of frozen small onions. Cook until the veggies are tender and serve it all together.
5. Finish with, if you have it, a tablespoon or two of Creme de Cassis, which is a tangy kind of liquor that balances out the acidity of the wine.
This would be perfect with mashed potatoes, or even some oven roasted potatoes. Or, you could boil some potatoes, slice them into wedges and serve the roast over them.
this sounds so good, but this would require me going to the supermarket first. so, i'll think i'll try this another time. :)