for this act we will need: one roast (cross rib for us), one smallish onion, two cloves garlic, a bit o' fennel seed and rosemary, and salt and pepper to taste. the secret ingredient: some left over coffee. a good friend told me years ago that a bit of leftover coffee in with a roast while it cooks makes for wonderfully rich brown gravey, and she was right! into the crock went roast followed by other cast members and a splash of water yesterday morning, the roast was still frozen so the crock was set on high, and out the door i chased my men folk to church. roast and co. cooled over night and this morning i have removed the meat, and skimmed the fat from the juices. a bit more water goes into the pot to get the tasty browned bits from the sides and bottom to eventually become gravey. carrots are being peeled for steaming and brussels sprouts are being trimmed for roasting at high heat with some olive oil. saturday while we were barbequing for a party i hid a whole clove of garlic in the back corner of the grill, tonight it will become roasted garlic mashed potatoes. i intend to post pics (with help from hubby) of the results of all of this.
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