Roast Beef with Spicy Parsley Tomato Sauce

Tonight's recipe was chosen based on a statement made when we were in the garden last night.  (By the way, another HUGE kettle of sauce simmering today, remind me in the dead of winter i will appreciate cutting up this many tomatoes!)  We walked past the herb garden and noticed the parsley was beautiful.  Rich, green and spicy smelling, I had to figure out a way to feature what is normally a lowly garnish.  This spicy tomato sauce highlights the leafy green.  This could not have been more simple.  Simple yes, layered with flavors, absolutely.  Try this with any cut of beef.  I am sure with a sirloin tip, or a chuck, this would have been richer; however, this bottom round roast was on special at the butcher shop and I figured this braise in the acidic tomatoes would do just fine.  You could make this far more hearty with mashed potatoes or a pasta side. I chose a simple saute of squash and zucchini for this hot summer evening.

Roast Beef with Spicy Parsley Tomato Sauce
printable recipe

1-1/2 lb. beef roast-sirloin tip, or chuck
3 T. olive oil
4-6 Roma tomatoes, cut in 1/2
2 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
1 1/2 c. flat-leaf parsley
Sauce:
2-3 garlic cloves
1/2 tsp. red pepper flakes
3/4 tsp. kosher salt
3/4 tsp. black pepper
2 T. Red wine vinegar
1/4 c. olive oil

Preheat the oven to 375 degrees.
Season the beef with salt and pepper.  Season the tomatoes with salt, pepper and the herbs de Provence.

In a heavy bottom dutch oven, heat the olive oil on medium-high heat.  Brown the beef on all sides.
Turn off the heat. Tuck the tomatoes down around the beef.  Cover and place in the oven.

Roast for about 30 minutes (medium interior temp. 135 degrees)
Remove beef and tent with foil.
To the pot add the garlic, red pepper flakes, salt and pepper, vinegar and oil.  Puree with an immersion blender.  This can also be done in the food processor if needed.

Serve the tomato gravy on thin sliced beef.

Caprese Chicken

I got back last night from a work weekend.  The garden is overgrown as though we were gone a month!  So much to harvest.  I found the afternoon peaceful working in the garden and being in my kitchen!  Although, we did enjoy some delicious food in the Cleveland area.  I had a memorable crab burger in the hotel restaurant; and we went to our 'go to' Chinese place in Solon, OH.  But as nice as it was to see friends, have a successful business weekend, and to enjoy new food, I am happy to be back creating fresh food in my own kitchen!

This easy, fresh chicken recipe is an homage to a Caprese Salad.  T he fragrant fresh basil is intoxicating.  The cherry tomatoes burst quickly in the hot pan and created a delicious sauce.  And, the chicken, was tender and clean.  Basic and simple ingredients are often times the best.  Each flavor shined through.  Don't leave off the balsamic; it ties all of the flavors together.
5 days to make up by the end of the year to make 365 new things.....not sure but I will give it my best effort!

Caprese Chicken
printable recipe

3-4 skinless, boneless chicken breasts
kosher salt and freshly ground black pepper
A few tablespoons of olive oil
3-4 large cloves of garlic, minced
2 pints of fresh cherry tomatoes
10-15 fresh basil leaves
8 oz. fresh mozzarella, sliced in 1/2" slices
balsamic vinegar

Salt and pepper both sides of the chicken.

In a large skillet over medium-high heat, warm about 1 T. olive oil.  Add the chicken and cover; cook for 10-12 minutes.  Flip the chicken and continue to cook thoroughly (or has reached an internal temperature of 165 degrees).

While chicken is cooking, in a medium saute pan over medium-high heat, warm another tablespoon of olive oil.  Add the garlic and cook for 1 minute until fragrant.

Add the tomatoes.  Cook for 5 minutes until the skins begin to split, soften and wrinkle.  About 5 minutes.  Remove from heat and stir in fresh basil.

Add the tomato mixture to the pan with the chicken.
Top each piece of chicken with the fresh mozzarella slices.  Cover the pan and cook until the cheese melts.

Serve over pasta with a drizzle of balsamic.

Road Block

I considered this week when I proposed my challenge in January.  I wasn't quite sure how I would get around this road block. I mentioned the other day that this is my busiest work week of the year. I am not sure how to creatively tie new food into my day.  I did finish my pasta sauce, but I used that yesterday. So hmmm, I have Thursday to make up. Then I will be away from my kitchen until Monday night. So by my count I will have 5 make-ups on Tuesday. Geesh, I knew this week was coming, but this is the first time I have some doubt that I can manage 365. However, I love a good challenge...so don't count me out yet!  

2 Days in the Kitchen

Ok I am not quite sure how to spin this to meet my challenge.  I did spend time in the kitchen yesterday and today.  My son extended a dinner invitation to us last night.  On a technicality I did help a bit!  AND it was something I had not done or had this year.  Delicious chicken breast pounded thin, stuffed with prosciutto, provolone and fresh basil; rolled and tied in a bundle, then grilled.  It was very good!  So, since it is my blog, my personal challenge, and who really can argue?, I say because I helped it counts :)
Then today, I picked piles of fresh tomatoes and started 'the sauce'.  I used heirloom, paste, and San Marzano tomatoes.  I skinned and seed them.  What filled 6 of these pots as full tomatoes ended up as pureed tomatoes to fill one!  After cooking all day, you can see how it has reduced and thickened.  One more day of simmering low and slow and I will add the seasoning.  This batch will be Italian Pasta Sauce.  So 2 days in the kitchen, helping my son (who can run rings around me cooking!), and making sauce are my challenge installments!

 

Roasted Vegetable Sauce over Linguine

When I decided on tonight's meal I tried to think of how I could bring the goodness of the garden to my daughter's family for this M & M Monday.  One of my daughter's favorite dishes is vegetables roasted.  I usually do them in the fall with the abundance of root vegetables.  But I trekked out to (actually about 6 ft. from the door) the garden filled a basket with what I could find and made this sauce.  I can't give you definitive measurements.  I judge it by what I can fit in a single layer on a large baking sheet. This is easy to make the day before.  It is one of those sauces that actually tastes better after it sits.  I added a little garlic toast, topped the pasta with some grated Parmesan and treated us all to a garden feast.


Roasted Vegetable Sauce over Linguine
printable recipe

A variety of vegetables cut into 1" chunks
-such as peppers, zucchini, eggplant, onion, garlic and squash
6-8 fresh tomatoes, cut in half
olive oil
1 T. dried oregano
salt and pepper

Preheat oven to 400 degrees.
Place the tomato halves face down on a baking sheet.  Spread the other vegetables around the tomatoes.
Sprinkle with the oregano.
Season with salt and pepper.

Liberally drizzle olive oil over the vegetables.

Roast the vegetables until soft and caramelized, about 45 minutes, Stirring occasionally.

Either scoop vegetables into a blender and pulse until thick but still chunky; or scoop into a large bowl and use an immersion blender to process until thick and chunky.

Serve over a bed of linguine with fresh grated Parmesan.

Dessert Shooters

I really don't have a specific recipe for you today. I found these two recipes on Pinterest. There are a ton of Dessert Shooters listed; simply wander around and pick your poison.  I didn't have the time to do a step by step; however, I do need to show I completed 'my something new every day in the kitchen' challenge!  These were made for the bridal shower of my lovely niece Amber.

Tailgating Wings

It was a sport's night for Pittsburgh.  Vegetables have been the ongoing theme in my house for several weeks.  I wanted to at least feel like a team night with something a little unhealthy, so to go along with a huge garden salad I did some wings to get into the spirit of the evening.  Sport writing is definitely not my genre, so all I will tell you is the Steelers lost in their preseason game to the Giants :(, as well did the Pirates, falling to the San Diego Padres. But, the wings won (bad pun, I know, but I could not resist) us over with their spicy, exotic flavor!

Tailgating Wings
printable recipe

1 lb. chicken wings, cut into segments, tips discarded
salt and pepper
2 T. soy sauce
1/4 c. honey
2 tsp. lime zest
3 T. lime juice, from 1 lime
1/4 c. orange juice from 1/2 of an orange
1 T. freshly grated ginger
1 tsp. chili garlic paste
1/2 tsp. sesame oil
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. granulated garlic
1 T. oyster sauce

Preheat oven to 350 degrees.
Season the wings with salt and pepper.  Arrange on a baking sheet in a single layer.  Bake for 25 minutes.

Remove the wings from the oven and put in a bowl to cool.
Combine all the other ingredients and pour over the wings. Toss to coat.

Spread wings out on baking sheet and continue to bake until brown and crispy, about 25 minutes.