March 29, 2011
Kitchen jockies again
Dooley and Doolia took a weeklong break from our cooking project because Doolia had a back injury. Luckily it was just a bad sprain and nothing more serious.
So we were back in the saddle again, cooking up a fabulous dinner tonight. We had gotten two Chuck Eye Roasts for the price of one a couple weeks ago, so we pulled the remaining one out of the freezer a few days ago, and cooked it up as a pot roast tonight.
We modified the The Complete America's Test Kitchen TV Show Cookbook Pot Roast recipe just a tad, because we felt that there weren't enough stewed vegetables in the recipe as printed. I think that the recipe is expecting you'll discard the vegetables after cooking the roast, but after making this the first time, we found that we wanted to eat the stewed veggies along with the meat. So we used five carrots, two onions, one celery rib, and then added quartered redskin potatoes to the dutch oven in the last 1/2 hour of cooking.
Making this dish after work means that we're not eating dinner until 9pm or so, but it is worth it!!!
While the meat was braising in the oven, we also made Créme Caramel for dessert. This dish is really not that complicated to make. We needed ramikins (little fluted 4 oz. custard cups that are oven/microwave safe) for this recipe but couldn't find them at Meijer, Kroger, or Target. Williams Sonoma had them at $18 apiece(!) so when we found them at Macy's at $6 apiece, we bought them there. The custard is silky smooth, and the caramel is golden and sweet. A delectable finish to our night.
Posted by jdooley at March 29, 2011 10:15 PM