Saturday, March 14, 2009

Pot Roast

Okay, I'm faced with yet another first. My Saturday cooking project involves around a 2 lb. "European Blade Roast".

From what I've gathered, this is called a pot roast. Maybe? Anyway, it's a less desirable cut that needs to be braised for several hours, probably in some kind of alcoholic liquid (how about scotch and coke?) with large vegetables. Okay, this I can do.

I thought I would look up some recipe for it but instead will ask you, the peasantry, for ideas, and if they are not forthcoming will get the servants to cook it.

But the sound of the words "Pot Roast" remind me of my mother and the abominations that came from her oven.

Perhaps some truffle oil could be involved? Some sherry and/or champagne? An exotic mushroom or two, just for the flavor? Tons of shallots and garlic and a roux gravy with the pan juices after, with tomato paste or maybe even roasted cherry tomatoes? Puréed with Italian parsely or even, as a touch of the exotic, mint?

Hmm. Fennel. I said I wanted to cook with fennel. Would that work here, or is this a more Irish-style deal? Earthy, salt-and-pepper stuff . . .

Hmm, could Italianate it with a ragù-type sauce, tomatoes, chicken broth, potatoes, basil . . .

C'mon, c'mon, HELP ME, pezzanovante, don't just stand there reading! The fate of my Saturday cooking project depends upon it and may affect generations to come. Ideas, IDEAS, people, let's come up with IDEAS.

I will hold each and every one of you personally responsible if it is not a success. And YOU KNOW THE VASTNESS OF THE REACH OF MY INESTIMABLE WRATH.

1 comment:

  1. Hey, I'm going to put a pot roast in the crock pot right now! Sautee Onions and garlic and tomato paste and add some broth and throw in some potatoes later.

    ReplyDelete