Impressions, daydreams and ramblings on art, food, life and other obsessions.

Monday, March 4, 2013

Dinner is Made: Italian Herb Crusted Roast with Cippolini Onions and Sauteed Broccoli

Have I been cooking a lot? Yes, as usual. Have I had any time to document, explore, or blog about what I have cooked in the past year or something that I am interested in? No. Motherhood and a huge move across the country consumed what free time I had this past year. What better way to kick-start a dead blog than to be enrolled in a food writing class with an assignment to photograph and write about something food related?

A delicious beef roast is one of the most satisfying items for me to cook for dinner, especially on a cold winter evening. It makes the house smell great and the leftovers are equally delicious or even better. I enjoy making several basic variations: Mexican, which will shred nicely for enchiladas, a classic pot roast if I am in the mood, or an Italian seasoned roast. I decided to marinate a roast overnight with Italian-inspired ingredients which I happened to have on hand.

Typically when I am cooking something I am familiar with I enjoy researching new recipes to accompany the main dish. I received a bundle of cippolini onions in my CSA box this week. About a month ago I enjoyed a delicious meal at my favorite restaurant, Hen of the Wood, which just happens to be in the town I live in, and one of the memorable items on my dinner plate was a deliciously tender and sweet cippolini onion. Conveniently, my CSA newsletter for the week arrived with what sounded like a very similar recipe for the sweet little onions so I added these to my menu for the night.

Broccoli is easily one of my absolute favorite vegetables. My standard way to prepare it is roasted in a 450º oven for 15 minutes with olive oil, salt, pepper, and a splash of lemon juice. Simple and fast. We (or maybe just I) tend to tire of using the same preparations for certain dishes so I scoured the internet for a new broccoli recipe that would be equally as simple, yet delicious. Keeping with the Italian theme, I discovered a Mario Batali recipe in my first couple of clicks.

I happily realized while checking my pantry and refrigerator for necessary ingredients for dinner, a common ingredient in all three dishes: white wine. I admit I did not use the most quality pinot grigio but rather used a moderately-priced bottle due to the fact that I was using most of it in all three recipes. One must budget when necessary! Pleased that I had all of the ingredients on hand for these dishes except a lemon and wine, a quick run to the store completed my preparations for dinner.

Here is an outline of the meal, complete with recipes:

Italian Herbed Roast, serves 4-5

Organic Bottom Round Roast and other ingredients.
3 lb bottom round roast or similar cut of beef
1 cup white wine
1/3 cup extra virgin olive oil
2 tbs Italian seasoning
1-2 tsp sea salt, depending on your taste
1/3 cup chopped flat leaf parsley
6 cloves of garlic sliced in half length-wise


The night before cooking the roast, prepare marinade combining all ingredients except the garlic. Make slits throughout the roast and insert sliced garlic thoroughly into each slice. Place marinade in large zip-lock bag and then add roast. Seal and massage to coat roast evenly. Refrigerate overnight or at least 5-6 hours. 



A thing of beauty.
Dressing the roast.
Fully marinated.

Preheat oven to 500 degrees. Place meat on a rack within a roasting pan. When oven is to temperature, place pan in oven. Cook for 15 minutes on high heat and then lower temperature to 325 degree. Continue to cook roast for approximately 25-30 minutes per pound, subtracting the first 15 minutes from the total time. 10 minutes prior to removing roast from oven, deglaze pan with either a cup or so of salted water with a splash of wine or straight beef broth. I used the water option, with more wine of course! This creates a lovely au jus to accompany the roast. If the meat bits have not lifted from the bottom of the pan at the end of roasting, you can scrape them up.  Remove pan from oven, let roast rest on a cutting board for 10 minutes prior to carving and serve with strained juice from the pan.


Crusted and delicious
Nicely pink.
Complete with au jus.

Cippolini Onions Roasted with Balsamic Vinegar and Honey 
(Recipe from Pete's Greens CSA newsletter)

           

1 1/4 lb cippolini onions, peeled
Four sprigs fresh rosemary, thyme or oregano, chopped
3/4 cup dry white wine
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tbs olive oil
1 tbs honey

Place enough water in a saucepan large enough to hold the cippolinis.  Bring the water to a boil.  Score an X in the root end of each onion and boil the in the water for 60 seconds.  Drain and allow to cool.

Preheat the oven to 450.  Cut off the roots and stems and remove the onion peels.



Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding. Combine the wine, soy sauce, vinegar, olive oil, and honey.  Pour the mixture over the onions.  Scatter on the herbs.  Roast in the preheated oven for about 40 minutes, turning twice. Serve immediately.


Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)
(recipe by Mario Batali, Epicurious)
yield: Makes 6 servings


Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady—just the way the robust Romans like their food.

6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3 pounds broccoli, cut into spears
1 cup Frascati or other dry white wine
1 tablespoon hot red pepper flakes
Grated zest of 1 lemon
Grated zest of 1 orange
Salt to taste

 In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes, salt and zests, and tossing well, serve immediately.

Monday, December 5, 2011

A few favorite things...

I completely finished have one or two more prints to pull for my show. I could be done, but why let myself get off that easy? There is always more to print, especially when one's creative juices are flowing after an intense two months of studio work. There is of course still the matting and framing to do which I am probably in denial about how long it will actually take. Anyway, I am celebrating, relaxing, and looking at...stuff I like to look at...pretty food related objects, cookware, anything related to yummy things, sensible items think I need, and coveting them. I'm in the mood to share. I am also forgetful when it comes to remembering what I covet. 'Tis the season for wishing!


I have wanted an attractive piece to hold our multi-colored fresh eggs in for quite some time. Leave it to Anthropologie to provide such the perfect container for me.


Anthropologie also has Flocks and Herds napkin rings that make me smile.
I can't believe I do not own one casserole dish. It seems insanely wrong. Seriously, doesn't every gal who gets married acquire a casserole dish with her Joy of Cooking cookbook and Kitchen Aid mixer? Not me. I don't know how this has gone on for so long, but I can hopefully soon remedy this issue.
I've wanted some mini-bundt cake pans for quite some time but I never come across them in stores. These Garland Bundt Pans from NordicWare seem just perfect.


I love bowls. Enough said. West Elm has pleasing multi-color bowl sets that I adore.
Every time I make a delicious berry or lemon merengue pie I wish I had a beautiful pie dish. I think this is it and I think my pies would taste even better because of it.

A lovely waffle iron without the toxic non-stick crap on it. I love waffles and miss eating them. This is a must have. Why the heck don't I have one?


Do I need to say anything more? This Champignons dish from my favorite store is perfect. This design is just one of the many delightful ones they have.


OK, so you may be thinking I have a slightly obsessive habit of looking at Anthropologie's kitchen items. You are correct and it is not limited to their more practical wares.
This is simply pretty, functional, and I've always wanted a lovely apron. There are a lot of aprons I've come across out there that I love, this Tea and Crumpets Apron is the current one and next month I will find another!

I saved the best for last. I will own one of these when pigs fly but I can at least look at it, over and over again. Le Creuset's 5 qt. braiser is a beauty.

Thanks for taking the time to scroll through my bratty-i-want list. A girl can dream right?

Tuesday, November 29, 2011

Recent Food Prints


Somehow I managed to make a new body of work this year while being a committed stay-at-home mom who has a hard time focusing on herself when there is a beautiful active toddler who is constantly on her mind. It was quite a struggle to get myself to be instantly creative in my studio only one day a week while being severely sleep-deprived. I believe this was the most challenging thing I've experienced yet in my adult life! I am embarrassed to say that but it is indeed true. I am a person with a huge heart and I always want to share it with my family. I had to turn away from my husband and daughter one day during each weekend and work in my studio. It should be a fun break though right? I must seem crazy. Well, it took some getting used to for me. I also made a lot of work while my family slept which means I have been surviving on little sleep and enjoying my coffee. I am glad I challenged myself as I prepared for my first show in 6 years! It's about time. Matt and I made a house and a baby together since I moved here - we've been more than busy - now there will be more hours in the studio at long last.


Tuesday, July 12, 2011

My first time making gnocchi

Tonight I made Homemade Gnocchi with Pesto Trapanese inspired by Gianni's North Beach whose podcasts I've been watching. I've avoided making gnocchi for years worried that I would end up with a heavy mess. Mine turned out amazingly delicious and light! I'll definitely revisit gnocchi again. I documented each step involved except for the boiling/ricing of the potato and the cooking of the gnocchi. I used basil from my greenhouse and completed the meal with a delicious fresh salad from my garden as well.














Thursday, February 10, 2011

Food Snob Place Cards


A clever idea that makes me smile...these letterpress place cards from Greenwich Letterpress would be a great addition to a dinner party table indeed.


Saturday, December 25, 2010

Our Italian Feast on Christmas Eve

Matt and I spent our first Christmas at home in Fairbanks this year after traveling during the holidays the last four years since I moved here. For Christmas Eve I prepared a delicious Italian feast that definitely turned out to be a success. It took us three hours to travel through the courses and we felt completely satisfied and not too full by the time we were finished. Manga!

Christmas Eve Dinner Menu 2010

Aperitivi

Lamarca Prosecco

Antipasti

Antipasto Plate of prosciutto, salami, Capicola, Mixed Olives, Roasted Red Peppers, Capers, Anchovies, and Cherry Peppers over Fresh Arugula

Bruschetta with Melanzane al Fungo (Eggplant Crostini)

Wine

2008 Tormaresca Neprica

Primo

Spinach Pappardelle with Rock Lobster alla Pantelleria (with Capers)

Secondo

Brasoto Al Barolo (Braised Beef Short Ribs)
Celery Root and Potato Mash

Contorno

Shaved Fennel with Oranges and Pomegranates

Dolce

Olive Oil and Orange Cake

Sunday, October 24, 2010

Outraged by Uncrustables

What in the world happened to people being capable of finding less than five minutes to make the most simple classic sandwich for their kids or themselves for lunch? Seriously, if you can't even find the time to make a sandwich rather than waiting 30 minutes for your lunch to defrost, you should consider re-prioritizing your day to day activities. I am completely AMAZED at the levels to which processed foods are being pushed in our culture and beyond. This is truly sad - a frozen PB&J sandwich that you defrost for lunch? Yuck and boo!


This abomination of a PB&J sandwich made its debut in 2003. Not one appeared in my world until recently. I feel proud however that I did not know these things existed until last week when my husband brought one home for me (someone gave it to him and he of course did not eat it) because he knew it would get me "inspired". Of course, the first thing I looked at was the long list of terrible ingredients loaded with preservatives and complete with a high dose of HFCS:

BREAD: ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, UNBLEACHED WHOLE WHEAT FLOUR, HIGH FRUCTOSE CORN SYRUP, YEAST,PARTIALLY HYDROGENATED SOYBEAN OIL AND/OR SOYBEAN OIL, CONTAINS 2% OR LESS OF: WHEATGLUTEN, SALT, DOUGH CONDITIONERS (MAY CONTAIN ONE OR MORE OF: DIACETYL TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES (DATEM), MONO AND DIGLYCERIDES, ETHOXYLATED MONO AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CALCIUM PEROXIDE, ASCORBIC ACID, AZODICARBONAMIDE, L-CYSTEINE), YEAST NUTRIENTS (MAY CONTAIN ONE OR MORE OF: MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, AMMONIUM SULFATE), CALCIUM PROPIONATE (MAINTAIN FRESHNESS), CORNSTARCH, ENZYMES (WITH WHEAT).

PEANUT BUTTER: PEANUTS, DEXTROSE, SUGAR, CONTAINS 2% OR LESS OF: PARTIALLY HYDROGENATED VEGETABLE OILS (SOYBEAN AND/OR COTTONSEED AND/OR RAPESEED), SALT, MOLASSES, MONO AND DIGLYCERIDES (PALM AND/OR SOYBEAN OIL).

STRAWBERRY JAM: STRAWBERRIES, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SUGAR, CONTAINS 2% OR LESS OF: PECTIN, CITRIC ACID, POTASSIUM SORBATE (PRESERVATIVE).

One more rant about the disgusting Uncrustables: They make a grilled cheese version. Eeeeew! I can't even go into how ill that makes me feel. The package states that they are pre-toasted and made with process cheese spread.


Anyway, below is my own delicious REAL peanut butter and jelly sandwich that I ate for lunch (really there is no comparison):

Ingredients in my sandwich:
DAVE'S KILLER POWERSEED BREAD: Organic whole wheat flour, organic cracked whole wheat, water, seed mix (organic flax, organic ground flaxseed, organic sunflower, organic unhulled sesame, organic pumpkin, organic black sesame seeds), organic fruit juices (organic pear, organic pineapple, and organic peach), organic oat fiber, organic vital wheat gluten, organic oats, sea salt, organic cultured wheat, yeast, organic rice bran extract.
MARA NANTHA PEANUT BUTTER: Organic Dry Roasted Peanuts, Sea Salt
HOMEMADE JAM: Raspberries, Organic Sugar, Organic Lemon Juice

I've been wondering about many things regarding people who choose to eat highly processed foods for a long long time. What makes their decision regarding the food they eat so blatantly opposite from my own? Was it my upbringing? Is it my own interest in nutrition and choosing to feed my body with wholesome foods? Is it because I love to eat which for me equals loving to cook? Is it the price? Well, I will eventually dig deeper in order to find some answers to my ponderings however,regarding the cost of Uncrustables, the amount of money you spend on those only comes out to about 20 cents less per sandwich and that is based on using premium organic whole ingredients in your homemade sandwich!

I feel like I need to say something: Taking into consideration what you put into your body does not mean that you are snobby or that you think you are better than those who do not care about what they consume. I'd like to live my one life on this planet as long as possible and make it disease and cancer-free. I hope that is everyone's wish for themselves. I could go on about this for pages and pages I feel so strongly about it but I wont.