Old Feed Mill Pot Roast

Another great recipe that you can use your mortar and pestel to create. You don't need to crush the herbs, but it's fun to do. Don't let the herbs scare you; they are all classics that you should have in a pantry if you're going to start taking cooking seriously. I have included a photo of the Dutch Oven that I use for this recipe. It's one of the best pieces of cooking gear that I have.

Old Feed Mill Pot Roast

1 - 2 1/2 - 3 lb. boneless beef chuck roast

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Herbs:

1/2 c. flour 1/2 t. white pepper

1/2 t. dried marjoram 1/2 t. oregano

1/2 t. paprika 1/4 t. black pepper

1/2 t. garlic powder 1/2 t. dry mustard

1/2 t. dried thyme 1/2 t. dried parsley

1/4 t. kosher salt

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1/4 c. butter 2 carrots, cut up

2 celery stalks, cut 1 large onion

1 minced garlic clove 1 bay leaf

1/2 c. dry red wine 1 - 14 oz. beef broth (reserve 1/4 c.)

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1. In a small bowl, combine flour with the herbs. Trim the fat from the meat, coat with flour, reserve whatever flour doesn't cling to the meat.

2. In a dutch oven; brown meat in 2 T. of butter. Remove meat. Cook veggies in same dutch oven with 2 T. butter, stir in flour mixture (leftover from coating meat); add wine, scrape bits from the dutch oven; add broth, cook until thick and bubbly. Return meat to pan place bay leaf on top of meat.

3. Bake uncovered 350 degrees for 2 1/2 - 3 hours. Remove bay leaf, discard. Thin gravy with additional broth, if needed.

If you don't have a dutch oven, brown meat and cook veggies in a large saute pan, then place meat into a slow cooker on low for 6 - 8 hours.

Aioli Sauce and some Fun Kitchen Tools

The reason I wanted to blog about the Aioli Sauce: 1 - is that it's a delicious sauce; 2 - I wanted to introduce you to it so that in a few days I can give you the recipe for Stuffed Risotto Balls and 3- I received a mortar and pestle for Christmas and it's the best little kitchen tool to have handy. This is my little beauty to the left. You're going to wonder why you didn't get one sooner!

Basic Aioli (Garlic Sauce)[ay-OH-lee]

A light mayonnaise style sauce laden with fresh garlic. Used atop vegetables or fish. A wonderful accompaniment to simple crudités.

TIP: A key to success with aioli is to work very slowly. It is also important to make sure all your ingredients including your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate.

Makes: 1 cup

I N G R E D I E N T S

4 garlic cloves, peeled, chopped fine

2 egg yolks

1/8 teaspoon sea salt

1 cup virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon cold water

1 teaspoon lemon juice

1. Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl.

2. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

3. Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle.

4. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil.

5. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise.

*** If it becomes too thick you can add a bit more warm water, one teaspoon at a time. ***

Crab Cakes

Hello and Happy New Year. One of my resolutions is to make (2) of our weekly meals "non-meat". We are a meat eating family and so this has caused me some concern. How much pasta can a family really eat? Macaroni and Cheese is great, but my girls only like the crappy Kraft from the box (and since we are pinching pennies too, make that Flavorite crappy).

Here is a yummy Crab Cake recipe that I a going to see on my table next week for dinner. My plan is for a nice salad and grilled veggies to go along with it.


Crab Cakes:

1/4 c. finely chopped red onion
2 T. chopped fresh parsley
3 T. light mayonnaise
2 t. Dijon mustard
3/4 t. Old Bay Seasoning
1/2 t. Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 c. panko bread crumbs (Japanese breadcrumbs, I find mine at Trader Joe's)
- divide the breadcrumbs 3/4 - 2 times
1 T. olive oil
- divide oil 1 1/2 t. - 2 times
Cooking Spray

1. combine the first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 c. panko breadcrumbs. Cover and chill 30 minutes.
2. Divide crabmeat mixture into 8 equal portions (about 1/2 c. each); shape each into a 3/4" thick patty. Place remaining 3/4 c. breadcrumbs in a shallow dish. Working with 1 patty at a time, dredge in breadcrumbs. Repeat procedure with the remaining patties and breadcrumbs.
3. Heat 1 1/2 t. oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes more or until golden brown. Repeat procedure with remaining 1 1/2 t. oil, cooking spray and remaining 4 crab cakes.

You could serve these crab cakes with a side of Aioli Sauce. Look to the following blog post for information about Aioli Sauce.