The last month has been crazy.
My mom is doing good. She was released from the hospital about a week ago, and a wave of relief washed over me. Her thyroid is starting to work again, and she is down to 154lb from 225lb. The doctors took care of the fluid problem, stabilized her blood pressure, and determined that the mass that was found was not cancerous.
Now it's back to the food.
Things have been tight, but that really doesn't matter. Good food does NOT need to have a huge price tag attached to it. (STRONG!) Case in point, I make a great roast. Most people cringe when they hear the word "roast" and that's just sad. A good roast can be something of joyous beauty. A good roast has flavor and lots of juice and the perfect color! When I make the roast in question for Kerrie and I, I like to do up some pan-roasted rosemary potatoes and a small portion of Demi-Glace. I top it all off with some green beans tossed with a little olive oil and... TA DA!
Roast with Herbs de Provence, Five Peppercorns and Chopped Garlic
1 T Olive Oil
2-3 T White Truffle Oil
1 T Herbs de Provence
4 Cloves Chopped Garlic
1 t Coarse Sea Salt
1/2 T Peppercorn Mix, crushed
1 - 2 lb Beef for roasting (I use Chuck Tenders)
To start, pre-heat oven to 450F then pour 1 T Olive Oil into a oven-proof skillet or saute pan and rub around to coat bottom of pan.
Next, Mix together WTO, HdP, Chopped Garlic, Sea Salt and Peppercorns in a small bowl to make a thick paste.
Make 4 to 6 small slits on the top of the beef and rub ALL of the paste only on the top of the beef and into the slits.
Carefully place roast in the pan and set it in the oven for 20 minutes. After 20 minutes, reduce the heat to 350F and continue to cook for 15 to 25 minutes more.
(Depending on how rare you like your meat.)
There are very few things so sad as a person who needs to validate their dining experience with a huge bill. (After all this time it STILL gets on my nerves...) Would the real Food Baddies please stand up?
Good luck to Nick, recently of CG fame who appears to moving on to Cohen & Cooke. Shweet dude...
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