Tuesday, September 6, 2011

Pot Roast

Two short words, one flabbergasting meal. We had it with sauteed garlic and greens, and boiled red potatoes. When I saw the three dishes together in their respective vessels I suddenly understood what color composition in a meal is all about. The pot roast was super simple: a big piece of meat browned, then long cooked with carrots, celery, onions, stock, and some wine. At the end I reduced the remaining liquid to about a quarter, having squished the juice out of the vegetables into it and run it through a strainer. As good as it was last night, I anticipate it being much better tonight.

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