Good things: weekend edition

1) Payday pot roast. The day money appears magically in my checking account happens also to be the day the public gets to purchase formerly educational meat at the University of Florida meat processing center (a.k.a. “the meat lab”).  Win-win!  This coincided with my finally breaking down and buying Marcella Hazan’s Essentials of Classic Italian Cooking, new, off Amazon, after years and years spent clinging to stubborn hope that I would find it, used, at a book sale or store. Something that occurred to me: nobody ever wants to part with this book, as nobody ever should.  Something else: $23.10 is not so steep a price on happinessGo buy it now. BEFORE IT’S TOO LATE.

That was a good onion

The above pot roast was based super loosely on Marcella’s “Pot roast of beef braised in red wine.”  Brown chuck roast on all sides (that there was 5 lbs, plus bones) and remove. 1/2 onion, 3 carrots, 2 parsnips, 3 celery stalks, 3 garlic, 2 bay leaves go into the pot, then return the beef, add 1/3 bottle of California shiraz, can of plum tomatoes, top off with some beef stock.  Then throw the other 1/2 onion in, because why not?  Then you let it ride (turn the flame to smallest it goes and put the lid on it; mine went something like 4.5 hours, plus an hour of rest.  It’s wise to flip it a couple times).  Then you serve it over mashed potatoes alongside green beans (favorite way to prepare them is this Cook’s Illustrated way) with the “gravy” poured over everything.  Eat an obscene amount of this.  Even with the obscene amount you eat, it can feed six people, mostly boys.  (N.B.: A big part of this good thing was peeling potatoes and snapping the tops off green beans while watching Netflix DVDs and polishing off the rest of that wine. Also, retrieving the onion half and eating it.)

2) Tuna casserole

Fish noodles

In all likelihood this is may have been my 1,000th time making Cathy’s “better tuna noodle casserole,” but why fight it?  It’s the best.  I always use 1 cup milk and 1/2 cup sour cream and a whole can of oil-packed tuna, and everything wrong with the world becomes instantly better.

3) Meat that tells you what to do with it

"Lamb neck for stew"

Which is awesome, because February’s been tough enough.

Cool, OK

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February 28, 2010. Tags: , , . Soups & stews.

4 Comments

  1. Breadstixxx replied:

    That meat looks sulky. Too much food on this joint — where are your FEELINGS?! This is a BLOG, ern’t it?

  2. wafflesongs replied:

    Waffle feelings? Gross!!

  3. Breadstixxx replied:

    That’s a good start — “gross” is a valid feeling. Waffles deserve to be heard.

  4. claire replied:

    I love the idea of payday pot roast. Unfortunately, the educational meat here is on the St. Paul campus, which is a little far for me to roam for inexpensive jaggedy cuts. But maybe someday!

    Hope your March is a little more tender.

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