First, my apologies to anyone who does not eat beef, but tonight at my house it is the time for a "beef pot roast" and new potatoes because our daughter (her special request) has come home from University to visit for our "Labor Day" weekend. If you don't like beef you could try this with another animal like antelope or pork.Also, I forgot to add, fresh green beans are on the menu too.Here we call it 'Pot roast" when there is a thick piece of meat that is to be roasted in the oven, but it is in a pot, to contain the juices and flavor so there is nothing spilling out in the oven.Pot roast. Preheat oven to 350 F.Put something in bottom of the pot to keep the meat from touching the very bottom like a trivet or even a couple of spoons and that will raise it from the bottom.Rub the raw meat with a mixture of white pepper, black pepper, salt, red pepper and some garlic powder and salt.We also take a knife and stick holes in the piece of meat and and then push little pieces of garlic and onion in these holes. We cook it for 20 minutes for each pound of meat, at 350 degrees F. After that it is taken out and sliced for serving.The new potatoes are boiled for about 20 minutes until tender. Then we melt butter with some fresh parsley (finely chopped) and pour over the potatoes and add a little salt to taste.Green beans: We take the tender fresh beans and wash and then trim off the stem and cook the whole bean pod in some water with butter and with finely grated fresh ginger root.Finally we make a roux, which is a base for making a gravy. The Roux is made by heating a little oil in a pan until it is very hot and then adding in white wheat flour and mixing it until it starts to brown (about the color of peanut butter). At that point I add water (or in this case the juice cooked out of the pot roast). This liquid is mixed in and stirred until a fairly thick gravy sauce is formed. Pepper, salt and additional flour may be added until you like the taste.The gravy is used as a sauce to be poured on the slices of meat or the potatoes for those who like gravy. This is the request of our 20 year old daughter home for two days of vacation from University. It is something families in America may have a few times each year.Try this sometime either together or maybe just one of the items. It usually is very good.
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Hi Bob. It sounds very delicious since your daughter loves it. I would like to taste it too. In my country we do not have that kind of potato, do you have a suggestion to replace it, please?
As for the pie, that will take some talking with my wife. She did it as a demonstration for our daughter so she could make one back at school and impress the boyfriend. I did hear say a big part of this is the free range or "yard bird" kind of chicken eggs. She likes the deep yellow that the yolks give it. The whites are used in the meringue topping. I am happy to share recipes and as time allows will do more of this.
Wow Bob,thank you for taking your precious time to share this wonderful menu with us!
Your description sounds very good,I can imagine this delicious food,we use to do roast meat often in witer time.
About new potatoes,we often use them,and we have the equivalent name to it,(új burgonya=new potato)during summer and autumn,we use it better,as the old one,when it's real new,there is no use to peel them,washing them thoroughly is enough.
May I ask which part of the beef did you use for the roast?(rib?)
The dessert looks very delicious too!:)Your wife must be a great cook,lucky you!
Thank you once again...
-Monika-
I want to clarify the description "new Potato". That is a regional name given to the baby potato so small you may be able to hold 3 or 4 of them easily in your hand. When they are very young like this they taste a little different. This is a southern United States concept as far as I know because I have only seen it in the south. These are not as different as green tomatoes are from the ripe ones.
If you have heard of the movie"Fried Green Tomatoes" you may have an idea of the concept of eating them green on occasion. It is surprising, but the do taste good and not ike what you would expect a tomato to taste like. For those who took time to read this I am going to disclose my fried green tomato recipe. It is very simple in that you will have a flat pan od skillet and the heavier the better (I like the old black cast iron). In the skillet you heat up some oil or butter and it does not need to be really deep but should cover the bottom of the pan. You will have already sliced the tomatoes into slices maybe 1 cm or thinner and will have also covered them with flour. You just put the tomato slices in the skillet and let them cook in the hot oil. After a while turn one to see if it is browning a little. if it is then it is time to turn them over. After slightly browning the second side ( not too brown, but just get the flour portion beyond the original white color) you will take them out and place them on a dish to drain any excess oil. A little salt and pepper can be applied either before or after cooking if you like.
When the tomatoes are all done you serve them up and enjoy the very different flavor. Everyone is surprised at the taste and very few people do not ask for more when they finish the first ones. Try it, you'll like it. It is very inexpensive and if you are growing tomatoes it makes a great change from the usual.
In some cultures eggplant is sliced and fried the same way. I like the green tomatoes even more than the eggplant, but it is good too.
On the left is the lack cast iron skillet the roast was in during the time in the oven, Also above a pot with the "New Potatoes" and a lemon meringue pie to the right. The food is largely gone because our son also came home and helped make sure nothing was wasted ;-)
The first photo shows the very small new potatoes and some slices of the roast beef with a little gravy. This is what my thin little daughter thought she could eat. I think being away and eating like a student makes you very hungry for food your mother makes. Needless to say, she didn't finish it all, but gave a good try :-)
Replies
Bob
Seeing the picture of lemon meringue pie, i remember the days at my home science room at Rock Hills High in Annersley Uk We had to bake this meringue.
nadira
Your description sounds very good,I can imagine this delicious food,we use to do roast meat often in witer time.
About new potatoes,we often use them,and we have the equivalent name to it,(új burgonya=new potato)during summer and autumn,we use it better,as the old one,when it's real new,there is no use to peel them,washing them thoroughly is enough.
May I ask which part of the beef did you use for the roast?(rib?)
The dessert looks very delicious too!:)Your wife must be a great cook,lucky you!
Thank you once again...
-Monika-
If you have heard of the movie"Fried Green Tomatoes" you may have an idea of the concept of eating them green on occasion. It is surprising, but the do taste good and not ike what you would expect a tomato to taste like. For those who took time to read this I am going to disclose my fried green tomato recipe. It is very simple in that you will have a flat pan od skillet and the heavier the better (I like the old black cast iron). In the skillet you heat up some oil or butter and it does not need to be really deep but should cover the bottom of the pan. You will have already sliced the tomatoes into slices maybe 1 cm or thinner and will have also covered them with flour. You just put the tomato slices in the skillet and let them cook in the hot oil. After a while turn one to see if it is browning a little. if it is then it is time to turn them over. After slightly browning the second side ( not too brown, but just get the flour portion beyond the original white color) you will take them out and place them on a dish to drain any excess oil. A little salt and pepper can be applied either before or after cooking if you like.
When the tomatoes are all done you serve them up and enjoy the very different flavor. Everyone is surprised at the taste and very few people do not ask for more when they finish the first ones. Try it, you'll like it. It is very inexpensive and if you are growing tomatoes it makes a great change from the usual.
In some cultures eggplant is sliced and fried the same way. I like the green tomatoes even more than the eggplant, but it is good too.
On the left is the lack cast iron skillet the roast was in during the time in the oven, Also above a pot with the "New Potatoes" and a lemon meringue pie to the right. The food is largely gone because our son also came home and helped make sure nothing was wasted ;-)
The first photo shows the very small new potatoes and some slices of the roast beef with a little gravy. This is what my thin little daughter thought she could eat. I think being away and eating like a student makes you very hungry for food your mother makes. Needless to say, she didn't finish it all, but gave a good try :-)