Sunday, May 24, 2020

Round Roast

This came out flavorful and tender. When I was bringing it to room temperature I missed the step about salting it and keeping it wrapped. I just unwrapped it. Still came out great. I only had patience to wait until it got to 137 degrees which was just fine.

  • round roast
  • 5 cloves garlic, cut into halves
  • olive oil
  • salt
  • pepper
  • gravy: cornstarch, water, red wine/water/broth, butter, thyme
  1. Bring meat to room temperature to help it cook evenly. Unwrap it, salt it, and rewrap it. Let it sit on counter for 2 hours (minimum 1 hour). 
  2. Pat the meat dry.
  3. Cover with olive oil and spread all around.
  4. Use a knife to cut slits into the roast all around and stick in a half clove in each slit.
  5. Season with salt and pepper.
  6. Place roasting pan to catch drippings on lower shelf. Place meat directly on middle oven rack, fat side up. Bake at 375F for 25-30 min until browned.
  7. Lower heat to 225F and cook for 1.5-2.5 hours (depending on weight and shape of meat), until meat thermometer registers 135-140F.
  8. Place on cutting board and cover with foil tent to keep warm. Let rest for 20-30 min (otherwise meat will bleed too much when cutting.
  9. Slice thinly against the grain and enjoy warm.
  10. Optional: For the drippings, use water/red wine/broth to deglaze the pan. Combine 1 T cornstarch with water to make a slurry. Pour into dripping mixture and heat until thickened. If there wasn't much fat, add some butter. Thyme if extra flavor is needed.

Saturday, May 16, 2020


We didn't have fresh basil so I substituted dried basil. Still delicious! I wanted to make enough just for 2 as the BDs don't eat tomatoes. Instead of bread it was also nice to scoop the tomatoes on cucumber slices.
  • 1 pkg cherry tomatoes minus a few that have been eaten the day before
  • 1 t minced garlic
  • 1 t olive oil
  • 1/3 t balsamic vinegar
  • 3 fresh basil leaves OR sprinkle of dried basil
  • salt + pepper
  • 1 mini baguette OR italian bread
  • optional: cheese, cucumbers
  1. Dice the tomatoes into quarters, eights or to whatever size you like.
  2. Mix with garlic, oil, vinegar, basil, salt and pepper. The tomatoes will take a lot of salt, so make sure you taste it.
  3. Slice the bread and place on baking tray.
  4. Optional: Place the tomatoes on the slice OR mozzarella on OR leave plain OR tomatoes+cheese.
  5. Bake in oven at 350-450. The higher the temperature, the quicker they will toast - but also possibly burn. Toast enough to brown the bread OR melt the cheese OR whatever you want.
  6. Serve by spooning tomato mixture on top of toasted bread.