Eternity n. The length of time required for a 1 kilogram pot roast to be eaten in a 1 person household.
I know: Dorothy Parker said it better. Oh well.
February is, as all my American buddies know, National Pot Roast Month. I thought that in observance of the month, I should make a pot roast. Besides, I’ve never done one before, and there’s a first time for everything.
I did some research. A pot roast uses the cooking technique called “braising”, which means that the meat is browned and then cooked in a covered pot with a small amount of liquid. (You don’t want to cover the meat with the liquid, because that’s “stewing”.) You can add some aromatic vegetables, like onions, celery, carrots, to the liquid. You cook at a low temperature for a longish period of time in a covered container in your oven or on top of the stove, which tenderizes the meat and keeps it moist. The liquid can be water, stock, wine, beer, and so on. My favourite beef stew is the Belgian Carbonade à la Flamande, which uses beer, so that’s the liquid I chose. (I also had a bottle that I wanted to use up.)
Here’s the browned roast on top of the vegetables, with the beer added, ready to go into the oven.
No pictures of it out of the oven, all hot and steaming and being carved, because…um…I forgot to take them. Oh well; next time. To be honest, I’ve had 5 meals from that 1 kilo roast, there are another 3 wrapped and ready to go in the freezer (and I had to clear out some of my stash to put it there !!), and I’m weary of pot roast. Maybe there won’t be a next time.
But I am wondering. How do you season your potroast? I used beer for the liquid; what do you use? Which herbs and spices? Do you use a rub, a marinade, or ???
In Other News
Yesterday, a small group met at the Ginger Press for Maie and Taiu Landra of Koigu to sign copies of Maie’s book Knits from a Painter's Palette. Maie spoke about her early days in the garment biz designing and making one-of-a-kind garments from scratch, her early experiments dyeing and selling yarn, and up to the company’s now highly successful yarns. The book is a really nice production, with good colour, good font size: it could easily be priced $10 higher. As Carol wrote in her review, if you like Koigu, the designs will do it for you. Many of the designs (if not all; sorry, I can’t remember) use a modular constructions approach, which will either appeal to you or not. (Maie and I were in Horst Schultz’s class in Toronto a couple of years ago, held just before he presented at Stitches. Which is not to say she wasn’t doing modular work before taking that class.)
Emma is so taken by one of the sweaters, that she got Maie to select colours for her. (She was musing aloud that she might maybe possibly get it finished in time to perhaps wear it at HickTech*.) Lisa, in turn, was so taken by the designs in the book that she got Emma to teach her to knit. (And in 45 seconds she was knitting. How’s that?) Since there is talk that Maie might do a workshop on modular knitting at the Ginger Press – perhaps with this scarf from the book as the target project – maybe we’ll see Lisa there.
Speaking of technology, I always read my blog on machines running various flavours of Windows. I'm wondering if those of you who read it on machines running other operating systems (Mac, etc) ever have problems with any of the text not displaying properly?
There’s the oven timer ringing: beer bread is baked. (Yes Jim, carbs galore.) Have a great week everybody.
* How the Internet Connects Knowledge: The Rural and Modern Technology Forum