SK Collective

Two people sharing a medley of ideas and projects with each other and the world.

Balsamic Roast Beef with Sautéed Mushrooms and Baked Fries

S,

I’ve come to the conclusion that it doesn’t matter that fries “ought” to be paired with hamburgers and chicken strips. I am confident enough in myself to serve them with a pot roast. And it was delicious. Below are three recipes from my seemingly random, but surprisingly well paired, meal tonight!

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Balsamic Roast Beef

A ton of flavour in this dish! Very tender.

Ingredients

1 boneless roast beef 

1 cup beef broth

1/2 cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

1/2 teaspoon red pepper flakes

4 cloves garlic, chopped

Instructions

Place the roast into your slow cooker.

In a large measuring cup, mix together the rest of the ingredients and pour over your roast. 

Cook the roast for 4 hours on high or 6-8 hours on low.

Once done, remove from slow cooker with tongs and place into a serving dish. 

Optional: Try to skim off the fat from the liquids, then put the remaining liquid into a saucepan on the stove. Let simmer on medium heat until the liquid has been reduced by half and use as a gravy.

Recipe Originally from addapinch.com.

 

Sautéed Mushrooms

This was a very flavourful sautéed mushroom because of the butter! I made this recipe for just 2 people. Double if making for more.

Ingredients

1/2 pound white mushrooms, trimmed and halved if small or quartered if large

1/4 cup Parmesan cheese

1/2 tablespoon butter

1 tablespoon vegetable oil

a few sprigs of thyme (or you could use parsley, or another herb)

Directions

Heat oil in medium skillet over medium heat. 

Add mushrooms and cook, stirring occasionally, for 5 minutes.

Increase heat to medium-high and cook, stirring occasionally, for 8 minutes, or until liquid has evaporated. It will be getting brown at this point.

Reduce heat to medium and add butter, stirring frequently, for another 8 minutes. Mushrooms should be dark brown, 

Put mushrooms into a serving dish and sprinkle with parmesan and thyme. 

Recipe adapted from The Cook’s Illustrated Cookbook, 2011.

 

Baked Fries

This is my GO TO. Crispy and delicious every time!

Ingredients

3 russet potatoes

5 tablespoons vegetable oil, divided

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

Directions

Preheat oven to 475 F. 

Peel potatoes and cut into equal sized wedges.

Pour hot water over potatoes in a large bowl so that water is covering the potatoes. Leave in for 10-30 minutes.

Meanwhile, Pour 4 tablespoons of oil into a large baking pan and spread around evenly. Sprinkle the salt and pepper over the oil. 

Drain the potatoes, then dry them on a tea towel or paper towel and put back them back into the empty bowl. Mix the remaining 1 tablespoon of oil with the potatoes, then place evenly on the prepared baking pan.

Cover with tinfoil.

Place in oven for 5 minutes, then remove tinfoil. Set the timer for 15 minutes, turning the pan at about 10 minutes. Remove from oven and flip the fries. Put back in the oven for another 5-15 minutes, until crispy and golden.

When the fries are done, remove them from the oven and place on paper towel to absorb excess oil. 

Serve warm! 

I get this recipe from Annie’s Eats, originally adapted from The New Best Recipe by the editors of Cook’s Illustrated.

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This entry was posted on September 3, 2013 by in Uncategorized.

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