Bob's a busy guy, but he really likes to cook. Here are some of his favorite meals!
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7/19/2010
Ingredients:
-- 3 bunches leeks, trimmed and quartered lengthwise
-- 1/3 cup plus 1 tablespoon extra –virgin olive oil
-- Sea Salt
-- 3 pounds fresh, skin-on center-cut wild salmon fillet, bones removed
-- 1 ½ pounds fingerling potatoes or small red potatoes
-- 1 shallot
-- 4 tablespoons unsalted butter, at room temperature
-- 2 tablespoons chopped fresh chives
-- 2 tablespoons fresh tarragon
-- 2 tablespoons fresh parsley
-- Juice of ½ lemon
Directions:
-- Preheat the oven to 450 degrees. Toss the leeks in a roasting pan with 1/3 cup of olive oil;
season with salt. Roast until slightly golden, about 30 minutes.
-- Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon
olive oil. Set aside to come to room temperature.
-- When the leeks are done, reduce the oven temperature to 275 degrees . Season the salmon
with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30-40 minutes.
-- Meanwhile, cook the potatoes in a pot of boiling salt water until fork tender, about 10 minutes;
drain.
-- Pulse the shallot in a food processor until minced. Add the butter, ...
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6/24/2010
Ingredients:
4 lbs. pot roast, boneless beef/arm
3 potatoes, peeled/sliced
1 onion, sliced
2 tbsp. flour
1 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar
Directions:
Trim all excess fat from roast.
Place potatoes and onion in bottom of Crockery Pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily).
Place roast in Crockery Pot on top of potatoes and onions.
Cover and cook on low setting for 10 to 12 hours (high 5 to 6).
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