Improvisations: No Rolling Pin? No Problem.

Posted on November 19, 2012 by AnniesDishList

Thank you Paula Deen!

Best. Musical. Ever.

When I was young, A Chorus Line was my favorite play. After school my best friend and I would stand proudly on the ledge of her large bay window and belt out songs from the show for our audience – her parents. Imagine her very catholic father’s surprise as we belted the lyrics to ‘Tits and Ass’ out of our 12-year old mouths.

In seventh grade, I auditioned for the school play with the character Morales’ song ‘Nothing’. In the song, Morales is learning how to do improvisations ala: ‘now you’re on a bobsled, it’s snowing out and it’s cold…OK Go!‘

I never hesitated about the words and delighted the director as I sang ‘I felt nothing except the feeling that this bull shit was absurd!‘

I got a small part and the shock of my peers.

This past weekend I learned even more about improvising. I was upstate at a friend’s home. We were hosting a dinner party for 12 – in part because another good friend was visiting from San Francisco (please don’t call it ‘Frisco’) and also so that our group could meet the host’s new boyfriend.

At the host’s request, I agreed to make Paula Deen’s Individual Beef Wellingtons in a Sherry Cream Sauce. Even though I’ve made the wellies a dozen times or so, I’ve had to improvise each time for one reason or another.

I couldn’t find the right pastry
The supermarket had no baby bella mushrooms
I was cooking for 4 not 12
This oven is too hot or not hot enough

This past weekend presented yet another improv challenge – ‘You’re making wellingtons, you have to roll out pastry dough, you don’t have a rolling pin. OK Go!

Individual Beef Wellingtons in a Sherry Cream Sauce (serves 12)

Note…After making this so many times, I think with the sequence of steps below, I’ve finally found the best way to ensure that dinner is deliciously delivered to the table on time.

Ingredients for the wellies, sauce ingredients to follow:

12 1 1/2 inch thick beef tenderloin fillets
2 tsps salt
1 tsp ground pepper
4 tbsp butter – it’s Paula Deen after all
2 8 oz packages of baby bella mushrooms minced – Improvisation: I bought 2 10oz pkgs of pre-sliced shrooms at Trader Joe’s – $1.99 each! Math isn’t my thing and I just used most of the mushrooms, not all.
1 large shallot minced – Improvisation: I used 2 smaller ones
1/3 cup dry sherry
1/4 cup heavy cream – again, it’s Paula Deen just go with it
2 tbsp chopped fresh parsley
The recipe calls for 2 packages of 17.3oz frozen puff pastry (aka: Pepperidge Farm) But..Improvisation: I used 4 packages of Dufour Puff Pastry Dough – they carry this at Whole Foods and it’s worth every penny of the $11.99 per package.
2 large eggs lightly beaten – I needed 3

Here are a few things you need to know before you start:

Shrooms & Shallots Mise En Place

There’s some chopping – mincing of the shallots, mushrooms and chopping of the parsley take time – prepare ahead
The meat needs to chill for at least an hour after you sear it – don’t start cooking at 5pm for a 7:30 dinner. Actually, I usually sear the meat and make the filling the night before
The puff pastry is frozen – you will need to either thaw by putting in the fridge the night before, or you can take it out :40mins to an hour before you need it, unwrap it and thaw it on the kitchen counter
The sauce takes about :40 minutes – you can make the sauce while the meat is chilling and just reheat it when you’re ready to serve.

1. Sprinkle the fillets on both sides with 1 tsp of salt and 1 tsp of pepper. In a large skillet, melt all 4 tbsp of butter over med/high heat

mmmmm….butter

2. Add the fillets (probably in batches as I’m guessing you might not have a skillet large enough for all 12 at once) and sear on both sides – about 1 1/2 mins each side

Searing the Meat – One side done

3. Put the seared meat on a tray, cover and chill for at least an hour in the fridge

CREATING THE Wellington filling…AKA The YUMMY GOODNESS

4. In the same pan, in the meat juices, add the mushrooms and shallots and cook over med/high heat for 3 minutes stirring occasionally

Shrooms & Shallots

5. Add the sherry, cream, parsley and 1 tsp of salt. Cook, stirring frequently until all the liquid is absorbed – this takes about 12 – 14 mins

The Yummy Goodness

baby bella mushrooms trader joe's beef wellington filling

Yummy Goodness Complete

6. Put the yummy goodness in a bowl, cover and refrigerate

————————————————————————

Use the chilling time to: Make the Sherry Cream Sauce

Ingredients:

3 tbsp butter
4 cloves of garlic minced
1/4 cup of flour
2 cups of beef broth
1/2 cup of dry sherry
1 cup heavy cream

Sauce 1. In a medium skillet over medium heat, melt the butter….Add the garlic and saute 3 minutes

Saute The Garlic

Sauce 2. Add the flour and cook, stirring constantly for 2 more minutes to cook out the floury taste

Creating the Roux

Sauce 3. Whisk in the broth and sherry…BTB / RTS (bring to boil, reduce to simmer) and simmer for :10 mins

Beef Broth & Sherry & Boil

Sauce 4. Whisk in the cream and simmer another :20 mins. The sauce is very thick even without the cream…so, you can skip the cream or add a lot less – but, at this point, you’ve already soaked the meat in butter, so why not add the cream?

Just add the cream

Sauce 5: Transfer the sauce to a small sauce pan and cover to keep warm

————————————————————————

Back to the Wellie Assembly

Preheat the oven to 425 degrees and line two rimmed baking sheets with parchment paper

7. Roll out 1 puff pastry sheet to about 12x10inches and cut in half

NOTE: if you don’t have a rolling pin – Improvise…We used a washed and floured Diet Coke can – Oh! The irony!

Rolling Pin

8. In the center of each half pastry sheet, place a heap of the yummy goodness and gently press down to about 1/4 inch thickness

baby bella mushrooms beef wellington filling

A Heap of Yummy Goodness

9. Place a seared fillet on top of each heap of yummy goodness

10. Paint the edges of the pastry with the beaten egg

Painted Edges

11. Pull up the corners of the pastry over the meat and seal with additional beaten egg

12. Flip the meat package over and place on the rimmed baking sheet

13. Repeat until all 12 fillets are wrapped

14. Brush each package with the beaten egg

15. With the left over puff pastry, cut out seasonal shapes and place onto the wellies. Since it wasn’t yet Thanksgiving and certainly not Christmas, we decorated with fall leaves and acorn shapes.

16. Give the decorated wellies one more brush of the egg wash and place in the oven

Stuffed, Sealed, Decorated & Oven Ready

17. Bake for :20 -:22 minutes until the pastry is golden brown. When you remove from the oven, let the wellies rest for at least :08 mins. The meat should be a perfect medium rare

18. Each guest will have his/her own perfect package with a generous pour of sherry cream sauce

Perfect Package

Life is full of opportunities to improvise. The trick is not to be thrown by them.

Generally, I don’t share meal prep improvisations with my guests. I mean, no one had an allergy, so did they need to know that we used real flour not corn starch to flour the pans in which we prepared a meant to be gluten-free cake? And, when you think about it, improvising with the diet coke can as a rolling pin for a fabulously fattening Paula Deen dish is not only ironic, but may be just a little bit brilliant…

Hookers – Like People Who Catch Fish

Posted on October 24, 2012 by AnniesDishList

Tilapia in a Lemon, White Wine, Caper Sauce

Hook Yourself Up with A Grown Up Dinner for One

With Halloween rapidly approaching, I think back on all of the costumes I selected growing up. For the first 8 or so years, I was a witch – spare me the life-art comments. Then, when I was finally allowed to select my own costumes, I was a cat (hate cats, not sure why I did that), a hobo – cuz I was going to Halloween during the depression? A candy striper – always the do-gooder – smiley face.

Most of the time my parents were OK with whatever I chose to be. My mother even made the witch costume that I wore for the first 8 years – hold comments until the end. But in 7th grade my friends and I on the verge of becoming little women decided to go a little more risque.

Risque…hmmm. Bear in mind that in my somewhat conservative catholic home I wasn’t even allowed to wear a non-competitive swim suit in 7th or 8th or 9th grade. And, when I sported my first ‘fashion’ swimwear at 14, my father sent me home from the pool.

She’s such a pretty woman!

So, when I announced proudly that the girls and I were going to be hookers, you can imagine the reaction I received.

Yep, hookers.

I’m not even sure that I knew what hookers really did – but I did know that we would be able to look a lot cuter than we had as hobos the year prior.

Naively, I didn’t really anticipate any negative reaction from my parents. I mean I pretty much figured: Hookers. Hobos. Whatever.

Uhm, no.

My father instantly put the kibosh on that idea and informed me that the only hookers in the family would be people hooking fish.

OK. So candy striper repeat it was. Of course, it was an over-made up candy striper – but a do-good candy striper nonetheless.

As far as fishing and hookers…A couple of nights ago, I hooked a couple of tilapia filets at Whole Foods and made:

Tilapia in a White Wine Sauce (serves 1 – there’s no reason you can’t have a real meal when dining alone)

Have on hand

NOTE: If you’re using the Whole Foods frozen tilapia, 7 hours before you intend to cook, take one package out of the freezer, remove the packaging, place the filets in a baking dish, cover with plastic wrap and place in the fridge.

1. Mise en place:

1 tsp of capers rinsed and drained
1 small shallot minced
1/4 cup white wine – I used chardonnay because that’s what I had, but you might want to use a drier one
1 tsp parsley chopped
the zest of one lemon
the juice of one lemon

Mise En Place to Make even Anne Burrell Proud

2. In a 10-inch skillet over medium, heat 1 tsp of olive oil and 1 tbsp of butter.

3. Salt and Pepper the filets on both sides, gently coat in flour and place in the heated skillet

Browning the Fish

4. Cook on each side for +/- :04 minutes – depending upon the thickness of the fish.

Beautifully Browned

5. Once the fish is wholly cooked, remove from the skillet and keep warm

6. Add the shallot to the skillet and saute until fragrant – about 2 mins

Saute the Shallot

7. Add the white wine and lemon juice and bring to a boil. Allow the sauce to thicken slightly – about :03mins. If you don’t feel like it’s thickening enough…throw in a little butter (1 tsp) and stir until it melts into the sauce

Add in White Wine and Lemon Juice

8. Stir in the lemon zest, parsley and capers

Stir in Parsley and Lemon Zest

9. Stir to combine flavors – about :02 mins. Then pour over the fish and serve

Pour the Sauce over the Fish

Halloween is a time when you’re allowed and encouraged to be something you’re not. Whether it’s a witch (stop it), a hobo or even a hooker.

And, while I wasn’t ever allowed to dress like Pretty Woman, I ultimately became quite the skilled hooker…and cooker of fish.

Holy Braciole

Posted on October 18, 2012 by AnniesDishList

Beauteous Braciole

OK….last night’s dinner was a bit of work with a lot of steps and a bunch of ingredients. Everyone liked it. That’s my story.

Braciole (serves 4)

Ingredients:

A 1 1/4 -1 1/2 lb flank steak
3 cloves of garlic chopped
Le Creuset Prep Bowls
1 chopped shallot
1 10oz package Birds Eye frozen chopped spinach, defrosted and squeezed dry
8-10 baby bella mushroom, stem removed and sliced relatively thin
1/4 cup of toasted pine (same as pignoli) nuts
2 tbsp Poly-O whole milk ricotta cheese
1/2 cup of Sliced or Shredded Provolone Cheese
Cut the Cheese
2 leeks – chopped
1 medium onion sliced
1 carrot chopped
1 cup dry red wine
2 cups beef broth
1 28oz can of Muir Glen tomato puree
Herb bundle with Rosemary and Thyme
Salt and Pepper
Extra Virgin Olive Oil

Preheat oven to 350 degrees

1. In a medium saute or fry pan, over medium heat, heat 2 tbsp of olive oil and add 1 clove garlic chopped and 1 chopped shallot. Saute until fragrant (about 2 mins)

Saute Garlic and Shallot

2. Add in 1 10oz package of Birds-Eye frozen chopped spinach – defrosted and squeezed dry. Saute until heated through then transfer spinach to a bowl and set aside.

Birds-Eye Spinach Sauteeing

3. Add 1 tbsp of Olive Oil to the same pan and heat over medium. Then add in 1 cup of sliced baby bella mushrooms. Saute until tender.

I foraged for these at Whole Foods

4. Add back in the spinach and stir to combine

5. Stir in 1/4 cup of toasted Pine Nuts – I buy these in the bulk aisle at Whole Foods. They’re expensive, but buying in the bulk aisle allows you to get just what you need.

Baby Bella Mushrooms Birds Eye Spinach Saute

Spinach, Mushrooms & Toasted Pine Nuts

6. Once heated through, transfer to a bowl and while still hot, stir in 2 tbsp of Poly-O whole milk ricotta cheese. I wasn’t going to add anything here…but needed a binder for the stuffing and I heart ricotta cheese!

Stuffing is Done!

7. Place the flank steak on plastic wrap on a cutting board. Cover with plastic wrap and using the flat side of a tenderizer, pound out the steak to about 1/2 inch thick. Be careful not to over pound and toughen the meat. If the flank steak is super thick, you can carefully butterfly the steak before pounding or even instead of pounding out.

Pre-Pounded Flank Steak

8. Remove the top and bottom layer of plastic wrap and Olive Oil, Salt and Pepper the meat on the up side

9. Place 4 – 6 pieces of cooking string under the pounded flank steak at about 2 inch intervals. The string will need to be long enough to tie around the braciole once stuffed, so better to err on too long than too short.

NOTE: Putting the string under the meat before stuffing and rolling it, makes the ultimate tying process easier

10. Cover the meat with a layer of the spinach, mushroom, nut mixture. Leave about an inch uncovered all around – I didn’t leave enough space…

Layer on the stuffing

11. On top of that, add a layer of thinly sliced or shredded provolone cheese. You need a medium hard cheese here as you don’t want it all melty and oozing out of the braciole.

Because Everything is better with Cheese

12. Carefully roll the flank steak – keeping the stuffing inside.

13. Tie the roll securely with the strings – mine looked a little frankenstein or maybe ‘The Mummy’, but that was fine.

Secured Franken-Style

14. In a roasting pan or a lasagna pan over two burners on med/high heat 3 tbsp of olive oil. I used my All-Clad turkey roasting pan…but, should have used a smaller one like the All-Clad lasagna pan.

14. Sear the stuffed flank steak on all sides – about 2 minutes a side.

Searing the Braciole

15. Transfer the seared steak to a cutting board. Set Aside.

16. Depending upon size of pan…Add another 1-2 tbsp of olive oil to the pan and heat over medium.

17. Add in 1 medium onion sliced, two chopped leaks and one chopped carrot. Saute until softened – about 7 mins.

NOTE: I might have added a second carrot…but only had one in the fridge.

Saute Veggies

11. Add in 2 cloves of garlic chopped and salt and pepper – saute another minute or two.

12. Raise the heat to med/high and pour in 1 cup of dry red wine to deglaze the pan. Allow about 1/2 of the wine to evaporate.

13. Pour in 2 cups of beef broth – I had some chicken stock I needed to use so I did 1/2 chicken stock, 1/2 beef broth.

14. Return the meat to the pan and cover with 1 28oz can of Muir Glen pureed tomatoes. Then add in an herb bundle of Rosemary and Thyme – about 2 sprigs of each….

Smother in Muir Glen Tomato Puree

15. Stir the sauce a bit. Bring to a boil, carefully cover with tin foil and place in the oven.

16. Braise in the oven for :50 – :60 minutes.

17. When done…Remove from the roasting pan and allow the meat to rest for :10 minutes.

18. Transfer a few ladles of the braising sauce to a blender and allow to cool….Then puree.

DO NOT puree while the sauce is still super hot – it’ll blow the lid off of the blender…really.

CAREFULLY Puree the Sauce

19. Slice the braciole and transfer to a serving dish. Serve with the pureed vegetable sauce. Make sure you remove all strings and…I had to toothpick the ends…remember to remove those too.

Braciole Spinach Mushroom Stuffed Flank Steak Whole Foods

Holy Braciole!

Holy Braciole! That was a bit of work – but well worth it. And…while it could serve 4, three of us ate all but one slice!

We Embrace Change and Coconut Curry Shrimp

Posted on October 10, 2012 by AnniesDishList

Embracing Change: Coconut Curry Shrimp

More than 2 years have passed since lovely Sarah Palin asked ‘How’s that hopey, changey stuff working out?’ Don’t worry, we’re not going to talk politics here. But we are going to talk change.

Sarah Palin Asks the Question

Very early in my career during a round of pretty significant layoffs through which I survived, I learned that: ‘Change is good. We embrace change.’ That’s what one of the higher-ups told us, the lil’ people, at the time. And, I repeated it a lot in my head – like orphans who learn to soothe themselves by rocking in their cribs – I managed the shock of watching 30% of the company being marched out the door and soothed myself by repeating ‘Change is good. We embrace change’ over and over and over again. I repeated it until I actually believed it. And it’s been a mantra ever since.

Now, I do admit that not all change is easy to swallow. The mass firing wasn’t fun for anyone, but it was good in the long run for the company – and, a great learning experience for my younger self.

Personal change (as opposed to personnel change) can be tough to handle as well. Last night, for example, my 70-something-year-old father asked to borrow my readers because he forgot his.

That’s right. I now have readers. Still sort of hyperventilating from that one. I do feel the need to announce here that my ‘readers’ are only 1X AND as per my eye guy, I have better than 20/20 vision – it’s just that my eyes have changed and I can’t see menus, in small print, in dark restaurants, whatever. Let’s not discuss this again.

But, most change, is really good. As a food person, in order to keep it interesting and have content on a very regular basis, I’ve had to embrace new foods and cook things that I would have never made before. I’ve had to change the way I think about a lot of things.

Two truths I used to hold:

1. Shrimp is not a meal

2. I hate coconut

But, change is good. And recently I made:

Coconut Curry Shrimp (serves 4)

1. In a large pot on the stove top, whisk together:

13.5 oz NOT 14oz

1 14 oz can of Coconut Milk – unsweetened. For whatever reason, Whole Foods sells its 365 brand of Coconut milk in 13.5oz cans. Could be a marketing ploy and I fell for it and bought 2 – which was OK because I also made coconut rice…and, the 365 brand is very well priced.

The recipe I tweaked also called for fresh coconut…but I draw the line there as I can’t stand crunching down on flakes of real coconut. So I left it out.
The juice from one lime
1 1/2 tbsp curry powder
1 tbsp of minced ginger – note, you can store ginger in your freezer for about one eon if you peel it first (use a spoon), wrap it in Saran and then put it in a ZipLoc freezer bag…frozen ginger is easier to grate as well – I used my Microplane grater

Fresh Ginger Peeling Process

2. Slowly bring the mixture to a boil over low heat

Curry into the Coconut Milk mixture

3. Reduce the heat and simmer for about 7 – 10 minutes. The mixture will thicken and reduce a bit.

4. Add salt and pepper to taste – just a pinch of each will probably do ya

5. Add in 1lb of large, peeled and deveined shrimp. I know… I normally use frozen, but thought ‘Embrace Change!’ and bought a beautiful looking pound of fresh shrimp at Citarella.

Citarella Shrimp into the Curry!

6. Return to a simmer, then cover and cook for 12 – 15 minutes until the shrimps are fully cooked

Oh, they’re cooked now!

7. Toss in about 1/4 cup combo of freshly chopped parsley and freshly chopped basil

8. Serve over rice…I made coconut rice with orange peppers and peas – it was very pretty – much prettier than the picture above…Again, I left the flakes of fresh coconut out.

Like it? They LOVE it!

The coconut curry shrimp was really good. I liked it…A lot. And, so did these people.

Up is down. Black is white. Day is night. I eat coconut. Shrimp is a meal.

You know what, in my kitchen at least, there is hopey changey stuff that’s working just fine.

Change is good. We embrace change.

Little Lies, Illusions and A Succulent Pot Roast

Posted on October 8, 2012 by AnniesDishList

Pot Roast Plated and Ready

A good friend’s mother told him once that if he didn’t have time to clean his apartment before people were coming over, he could just use lower wattage light bulbs. In the dimness, guests would miss the dirt and dust. Makes sense to me.

Spanx

Little lies, illusions and cover ups surround us every day. I used to work for a shapewear company and our motto was always ‘fake it til you make it’.

I mean do you really think all those celebrities are cellulite-free? No. No they are not.

And the regular people? We’re all frantically double-Spanxing just to keep up. (note: I can’t believe that ‘Spanxing’ just passed my spell check!)

It’s cold out and slow cooker season is officially on. With the slow cooker, comes so many illusions. As prep is generally pretty easy and results are more than always pretty good – it can trick your guests into believing that you are a fabulous cook. They will think that you slaved for hours over the meal. That you reinvented cooking. You may literally change the way they see less expensive giant meats.

Annie’s Choice

I don’t have a slow cooker anymore – too big for small living. And when confronted with a Sophie’s Choice between my Le Creuset large dutch oven and the All-Clad Slow Cooker, I had to let the slow cooker go.

No worries. The dutch oven works just as well if not better.

So, it’s really slow and low cooking season at my place. And, last night I teased my neighbors with the warm wafting aromas of beef and herbs – providing the illusion that I was an amazingly fabulous chef, hostess and meat miracle worker.

Slow and Low Cooking Pot Roast (Serves 6)

Ina Garten-style with a few tweaks (some on purpose, some by accident and some because I had amnesia at Whole Foods)

Honestly, this is all about the prep…

1. Go to Whole Foods or similar and buy a giant, inexpensive piece of meat – 4-5lb boneless beef chuck roast. Ask the butcher to tie it as this will help keep it together during the slow roast. My butcher did this string pattern with just one piece of string!

Giant Meat from Whole Foods – Perfectly Tied

2. Mise en place your veggies:

Veggie Mise En Place to Make Anne Burrell Proud

3 cups of leeks – it’s supposed to be just two but I forgot to buy onions so I increased the leeks
2 cups chopped carrots – about 5 carrots
2 cups chopped celery – about 4 stalks
2/3 of a single onion chopped – because that’s all I had in my fridge
NOTE: these are going to be pureed, so don’t kill yourself chopping. Just try for somewhat similar size across all veggies.

3. Smash up 4 garlic cloves – Ina uses 5, but I was hesitant to do so. Would have been fine in the end

4. Mise en place your Kosher salt and freshly ground pepper. I didn’t do this, and it would have been real smart if I had. Put a teaspoon measure by them

5. Bundle 3 branches of fresh rosemary with 4-5 branches of fresh thyme

Herb Bundle

Muir Glen Tomato Puree

6. Open a 28oz can of tomato puree. The Muir Glen was on sale yesterday at Whole Foods – Yay!

7. Pour 2 cups of good red wine into a measuring cup. Ina uses Burgandy, I had some really good Montepulciano – 2 cups for the roast, 1 glass for me

8. Pour out 1 cup of chicken stock and open up a Knorr’s chicken bouillon cube

‘Cooking’ Cognac

9. Pour out 2 tbsp of either Cognac or Brandy. I had a pretty good cognac on hand – but that’s a story for another time

OK. That was the hardest part.

Pre-Heat oven to 325 degrees

10. Generously salt and pepper the giant meat on all sides and then dredge in flour. Ina uses a lot of salt (1 tbsp) I might use a little less next time.

11. In a large dutch oven, heat 2 tbsp of olive oil over med / high heat and sear the meat on all sides. Once seared (about 4 mins on each side) remove the meat and put on a plate

Searing the Giant Meat

12. Turn the heat down to medium – Add 2 more tbsp of olive oil to the pot and stir in all of the vegetables and smashed garlic. Add in 1 tbsp of salt and 1 1/2 tsp of pepper.

Cook over medium heat until tender – about :10 mins

Simmering Veggies Pre-Booze

13. Add the wine and cognac and bring to a boil

14. Once boiling, add in the pureed tomatoes, the chicken stock and the bouillon cube. Ina then adds 2 tsp of salt and 1 tsp of pepper…I’d skip the salt here as mine turned out pretty salty.

15. Throw the Thyme/Rosemary bundle in there and then add in the Giant Meat and bring to a boil. Cover and put into the oven.

Sauce Smothered Meat Oven-Ready

16. Bake for 1 hour and then turn heat down to 250 degrees and cook for an additional :90 minutes

17. Remove from the oven and take the roast out and put onto a carving board

18. Carefully ladle some of the veggies and sauce into a blender or Cuisinart and puree. CAUTION: allow to cool a bit before blending or it will blow the lid off of the blender. Just sayin’. Puree in batches until you have enough sauce.

NOTE: I didn’t puree the entire pot of goodness – didn’t need that much.

Veggie Booze and Sauce Puree

Also – Ina puts the puree back on the stove and does some magical adding of flour and butter here, but, really, you don’t need it. The pureed veggies and booze make a lovely sauce all on their own.

19. Slice the roast and serve over egg noodles covered with the sauce and some chopped parsley

In an apartment, aromas seep into hallways from everyone’s home. Some better than others. Slow cooking takes the aroma flow to a new level as the scents of deliciousness flow out of my kitchen for hours.

Last night even the doormen 14 floors below had heard from my neighbors that ‘Annie was cooking something amazing smelling all day’. Ah, but ‘all day’ in this case is really the illusion. For with very little work, you can produce an amazingly succulently, moist pot roast.

But, don’t tell anyone.

AnniesDishList

A passion for cooking supersedes the size of the kitchen.

Category Archives: Main Courses

Improvisations: No Rolling Pin? No Problem.

Hookers – Like People Who Catch Fish

Holy Braciole

We Embrace Change and Coconut Curry Shrimp

Little Lies, Illusions and A Succulent Pot Roast

Share this:

Share this:

Share this:

Share this:

Share this: