Times Kitchen: Winter warmers
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Peninsula Cranberry Pot Roast
Serves 6
1/2 cup flour
2 teaspoons salt
1/4 teaspoon black pepper
3 1/2 pounds boneless chuck roast
1/4 cup vegetable oil
2 stalks celery, diced
2 cloves garlic, minced
2 cups dry red wine
3 cups beef broth or stock (see note)
1 tablespoon red wine vinegar
1 can (16 ounces) whole-berry cranberry sauce
1 orange, unpeeled, quartered
4 medium carrots, peeled and cut in 2-inch pieces
2 onions, peeled and quartered
2 whole cloves
1 bay leaf
1/4 teaspoon ground cinnamon
1/2 teaspoon dried whole thyme
Pot roast gravy (see recipe below)
1. To make the pot roast: Combine the flour, salt and pepper; reserve 1/4 cup. Rub the remaining seasoned flour into the surface of the meat, coating well. Heat the oil in a large Dutch oven over moderately high heat until hot.
2. Brown the roast well on all sides, about 6 to 7 minutes total browning time. Add the celery and garlic, and cook, stirring, for 30 seconds or so. Pour in the wine while scraping up the browned bits on the bottom of the pan. Add the broth, vinegar, cranberry sauce, orange, carrots, onions, cloves, bay leaf, cinnamon and thyme . Bring to a boil, cover, reduce the heat to low and simmer 3 to 3 1/2 hours, or until fork tender.
3. Remove roast to a serving dish and arrange the carrots and onions around it. (Discard the orange pieces.) Serve slices of roast topped with gravy and garnished with the cooked vegetables. Fluffy mashed potatoes would go well with this dish.
Chef's note: If using canned beef broth, take that into consideration when seasoning with salt. You will want to use less than if using homemade or low-sodium broth.
Pot Roast Gravy
Makes about 4 cups
4 cups reserved pot roast cooking liquid
3 to 4 tablespoons butter
1/4 cup reserved seasoned flour
Salt and freshly ground black pepper to taste
To make the gravy: Measure out 4 cups of the pot roast cooking liquid. Melt the butter in a medium, heavy-bottom saucepan over moderate heat. Measure out 1/4 cup of the seasoned flour and whisk into the butter. Cook for 1 minute then vigorously whisk in the reserved cooking liquid. Cook, whisking often, until thickened and free of lumps. Season with salt and pepper as desired.
Adapted from Pacific Northwest The Beautiful Cookbook, Collins Publishers.
Pacific Rim Chicken Pot
Makes 12 to 13 cups, 6 servings
3 1/2 -to 4 pound whole chicken
2-inch piece fresh gingerroot, with skin, sliced 1/4-inch thick
1 stalk fresh lemon grass, split lengthwise then sliced in 2-inch pieces
5 cloves garlic, unpeeled, cut in half
1 1/2 cups 1/4-inch-sliced celery half-moons
2 cups 1/4-inch-sliced carrot rounds
1 medium red onion, cut in 1/8-to 1/4-inch thin julienne strips
1 red bell pepper, seeded and chopped
2 teaspoons salt
1/8 to 1/4 teaspoon crushed red chile pepper flakes (depending upon spiciness desired)
1 can (13 to 14 ounces) coconut milk (unsweetened)
1/2 of a 7-ounces package thin rice noodles, broken in half crosswise
1/4 cup thinly sliced green onions
Garnish:
Fresh cilantro, coarsely chopped
Lime wedges
Soy sauce
Very thinly sliced fresh Thai chiles (optional)
1. Place chicken (be sure to pull out any neck pieces or giblets from the cavities), ginger, lemon grass and garlic in large soup pot. Add 3 quarts cold water. Bring to a boil over high heat, then reduce heat to low and let simmer, uncovered, until chicken is tender and cooked through, about 45 minutes.
2. Carefully remove chicken from pot and refrigerate in open pan to cool quickly. Strain the broth and discard the seasonings. Let broth settle, then skim off fat. Return broth to soup pot and reduce liquid over medium-high heat to 6 cups.
3. When chicken is cool enough to handle, remove meat from the bone, discarding skin, bone, fat and cartilage. Cut or tear chicken meat into large pieces and reserve.
4. With broth at a boil, add celery, carrots, onion, bell pepper, salt and chile flakes, and return to boil. Cook about 3 minutes or until carrots are just tender. Then add coconut milk and noodles and cook 2 minutes or until noodles are just tender. Add chicken meat and green onions, and heat through, about 2 minutes.
5. Divide "soup goodies" among 6 large bowls, and then divide liquid evenly. Sprinkle each serving with a little chopped cilantro. Pass the remaining garnishes at the table: limes for squeezing into soup and soy sauce for drizzling and thinly sliced Thai chiles for spiciness if desired.
Copyright, 2000, Kathy Casey Food Studios
Moroccan Vegetable Tagine with Cinnamon Couscous
Makes 1 gallon tagine
2 tablespoons olive oil
4 cups small-diced onions
1 cup small-diced red bell peppers
2 tablespoons minced garlic
2 teaspoons minced gingerroot
1 tablespoon sugar
1 cinnamon stick
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon ground cardamom
1 tablespoon ground coriander
2 teaspoons salt
1/2 teaspoon ground black pepper
1 can (14 1/2 ounces) diced tomatoes in puree
4 cups water or vegetable stock
2 cups large-diced carrots
4 cups fresh green beans, stemmed and cut in half
3 cups (1 pound) red potatoes, halved or cut in quarters if large
2 cups large-diced parsnips
1 can (15 1/2 ounces) garbanzo beans, drained
1/4 cup fresh lemon juice
1 1/2 tablespoons cornstarch
3/4 cup pitted Kalamata olives
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1. To make tagine: Heat oil in large, heavy-bottom pan or Dutch oven over medium-high heat. Add onions and red pepper and cook, stirring often, for about 3 minutes. Then add garlic, ginger, sugar, cinnamon stick, cumin, paprika, turmeric, cayenne, cardamom, coriander, salt and pepper. Cook, stirring spices into onion mixture, for about 1 more minute.
2. Add tomatoes and water or stock, carrots, beans, potatoes, parsnips and garbanzo beans. Bring to a simmer and reduce heat to medium or medium-low. Cover and slowly simmer for about 12 minutes or until vegetables are tender.
3. In a small bowl mix the lemon juice and cornstarch together. Stir into simmering tagine. Cook for about another 2 minutes, until lightly thickened. Stir in olives, parsley and cilantro.
Couscous
10 cups couscous, enough for 8 to 10 servings
4 cups couscous
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup currants
3 cups boiling water
Garnish: chopped cilantro and toasted sliced almonds if desired
1. To make couscous: Place couscous in a 9-by-13-inch glass baking dish. Stir in olive oil, cinnamon, salt and currants.
2. Pour boiling water over couscous and stir. Immediately cover with plastic wrap and let sit 6 to 8 minutes. Uncover and fluff with a fork.
3. To serve: On each plate, place a mound of hot couscous, and with a spoon ladle the tagine, with juice, over the top. Garnish with chopped cilantro and/or toasted almonds if desired.
Inspired by a recipe by Michael Reynolds/Copyright, 2000, Kathy Casey Food Studios