blank'/> 66 Square Feet (Plus): Green sauce with brown food

Saturday, January 19, 2013

Green sauce with brown food


I cook a pot roast a little less frequently than once in a blue moon (which, it turns out, occurs more often than one might think - it's the second full moon of a month and occurs about once every 2.7 years). I make a pot roast about once every 4.3 years.

It's good, too. I used chuck, browning it first, before adding a waterfall of dry vermouth, some whole shallots and bay leaves. After this had been in a 350'F oven for two hours I added the vegetables - celery, carrots, potatoes. The watercress was whizzed up with garlic and lemon juice, salt and some sugar for a fresh salsa verde/chimichurri/green sauce, which we splattered over the thin slices of meat.

I like to tell myself that, just as the potential artery clogging and carcinogenic meat actions begin to happen, the green sauce packed with vitamins and antioxidants comes along and WHAP! - nails them on the head.


Good.

7 comments:

  1. Don't you just love vermouth for cooking? It's my go-to wine most of the time.

    We had at least one blue moon in2012 and for some reason i am thinking there were two. Some additional research needed there.

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    Replies
    1. I also seem to remember two - and the next ones are in 2015, and two again...Yes, vermouth. Lovely stuff.

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    2. There's a rumor about that one can also drink vermouth ... who knew?

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    3. ...now that's just wild talk.

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  2. The green sauce look delicious! I make myself such green sauces with variety of ingredients; I know that they are good and healthy :) Greetings from Poland!

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  3. You also need some since crusty bread with that for sopping up the juice and that lovely green sauce! We're making beef stew today for our once in a blue moon dish. It's in the oven right now.

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  4. oh, the elusive green sauce again, for a chunk of beef....and again, no recipe for my tiny mind to follow!

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