DELICIOUS POT ROAST
While I'm not a big fan of pot roast, it happens to be one of my husband's favorite meals, so after trying lots and lots of different recipes, I found this one in "The Silver Palate Cookbook" and I have to say, it's the best I've tried. This is the one pot roast I actually enjoy! You cook this one in the oven and, believe me, it's so much better this way versus on top of the stove. The comments in parenthesis are my own. Prep time is approximate.
Provided by MSnow
Categories One Dish Meal
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Rub roast with black pepper.
- Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
- Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
- Stir in onions, carrots, potatoes, tomatoes and celery.
- Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
- Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
- Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
- Transfer roast to a deep serving platter and arrange vegetables around it.
- Spoon a bit of sauce over all and garnish the platter with parsley.
- Pass additional sauce in a gravy boat.
NACH WAXMAN'S BRISKET OF BEEF
Provided by Stephanie Pierson
Categories Beef Onion Roast Dinner Brisket Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1012
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
- Turn off the heat and place the brisket and any accumulated juices on top of the onions.
- Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
- Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
- It is ready to serve with its juices, but, in fact, it's even better the second day.
THREE ONION CASSEROLE
From the Silver Palate Good Times Cookbook, this dish is a wonderfully rich and fragrant side dish for a festive meal. It is wonderful as an accompaniment to a roast of beef or poultry.
Provided by Chef Kate
Categories Onions
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Butter an 8 cup baking dish with 1 tablespoon of butter.
- Make a layer in the baking dish, using a third each of the yellow onions, red onions and leeks.
- Sprinkle the layer sparingly with salt and pepper and top with the Havarti.
- Make another layer of the onions and leeks. Add a little more pepper.
- Top this layer with the Boursin.
- Layer the remaining onions and leeks and top with the Gruyere.
- Dot the top with the remaining 2
- tablespoons butter.
- Pour the wine over all.
- Bake for 1 hour.
- Cover the top with aluminum foil,
- if it gets too brown.
- Serve immediately.
Nutrition Facts : Calories 254.7, Fat 14.8, SaturatedFat 8.8, Cholesterol 45, Sodium 352.1, Carbohydrate 18.4, Fiber 2.8, Sugar 6.8, Protein 10.1
ROAST SUCKLING PIG (SILVER PALATE)
The whole roasted animal is, in many cultures, the epitome of gracious hospitality-it is a tradition that goes back to welcoming the prodigal son by slaghtering the fatted calf for a feast. There is hardly a more spectacular main course. Given a few days, most butchers can order one for you, and very little additional work is required to produce this unique dish. From The Silver Palate Cookbook, nothing else really needs to be said!
Provided by Chef PotPie
Categories Pork
Time P1DT4h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rub lime halves all over the body of the pig, squeezing lime juice liberally, rub cavity with limes, too.
- With a sharp knife tip, cut slits 3/4 inch deep all over the body of the pig. (Do not prick the head.) Cut 5 garlic cloves into 8 pieces each and stuff the pieces into the slits in the pig.
- In medium bowl mix together the remaining 13 garlic cloves, finely minced, the oregano, caperswith brine, olive oil, salt, pepper and curry powder. Stuff half of this mixture into the cavity and rub the remainder all over the outside.
- Let the pig rest, covered, in the refrigerator for 24 hours.
- Preheat oven to 400* F.
- Place pig on rack in larger roasting pan and bake for 30 minutes. Turn heat down to 350* and roast for 3 1/2 hours, or until juices run clear when pig is pricked with a knife.
- Place a small apple in the pig's mouth, serve on a large platter decorated with watercress and kumquats.
Nutrition Facts : Calories 49.2, Fat 2.9, SaturatedFat 0.4, Sodium 370.2, Carbohydrate 6.7, Fiber 1.5, Sugar 1.9, Protein 0.7
LAMB MARINADE FROM THE SILVER PALATE COOKBOOK
Make and share this Lamb Marinade from the Silver Palate Cookbook recipe from Food.com.
Provided by A Messy Cook
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk all ingredients together in a small bowl.
- Marinate meat overnight.
- Double or triple the recipe as needed, depending on how much meat you have.
Nutrition Facts : Calories 1026.7, Fat 108.4, SaturatedFat 15.1, Sodium 2017.7, Carbohydrate 8.3, Fiber 1.5, Sugar 0.9, Protein 4.8
More about "pot roast the silver palate food"
10 BEST SILVER PALATE RECIPES | YUMMLY
From yummly.com
5/5 (1)
HOW THE SILVER PALATE COOKBOOK CHANGED OUR COOKING
From bonappetit.com
Estimated Reading Time 6 mins
POT ROAST FROM THE SILVER PALATE COOKBOOK BY JULEE …
From app.ckbk.com
Servings 6Category Main Course
WHAT IS RUMP ROAST? AND HOW TO COOK IT - FOOD …
From foodnetwork.com
CHICKEN MARBELLA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
A TASTE OF PROVENCE: LAYERED POT ROAST WITH ANCHOVIES, CAPERS AND ...
From blue-kitchen.com
TWOBARNS2C - PINTEREST
From pinterest.ca
SILVER PLATED POT ROAST RECIPE BY GLOBAL.PLATTER | IFOOD.TV
From ifood.tv
CLASSIC YANKEE POT ROAST - NEW ENGLAND
From newengland.com
SILVER PALATE | FROM OUR KITCHEN
From silverpalate.com
THE SILVER PALATE COOKBOOK’S CLASSIC ROASTED TURKEY
From blog.workman.com
SILVER PLATED POT ROAST | JUST A PINCH RECIPES
From justapinch.com
ERIC AKIS: POT ROAST TO PLEASE THE WINTER PALATE — AND THE BUDGET ...
From timescolonist.com
SILVER PALATE RECIPES ONLINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POT ROAST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POT ROAST FROM THE SILVER PALATE COOKBOOK - COPY ME THAT
From copymethat.com
SILVER PALATE POT ROAST - RECIPELINK.COM | COPYCAT RECIPES, STUFFED ...
From pinterest.com
SILVER PALATE POT ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love