2-Ingredient Roast Beef Pan Sauce
1/3 cup red wine 1 cup beef broth After removing your roast from the pan, (or while it’s being carved), set the roasting pan over medium-high heat. Add red wine, scraping pan bottom with wooden spoon to loosen brown bits. Simmer until wine reduces to a glaze — about 2 minutes. Add broth and simmer until sauce reduces and thickens slightly — 1 to 2 minutes longer. Cut roast into thin slices, adding meat juices to pan juices. Serve immediately with juices passed separately. So simple, so quick, so delicious! The sauce is from Cook’s Illustrated September 1996 edition, and came...
Read MoreRoast Beef Sandwich Spread
2 TBSP high quality mayo 1/2 TBSP Worcestershire sauce 1 tsp mustard Mix _________________________________________________________________________ SIDE NOTES: The kids are happy when I make roast beef on a Sunday night. That means left over roast beef sandwiches for lunch all week long! And they really like this easy spread I made up on the fly at some point. I’ve been using it for roast beef sandwiches ever since. Hope you enjoy!...
Read MoreFresh Cranberry Pecan Sauce
1/2 cup pecan halves (optional) 1/2 cup Madeira (or other sweet dessert wine such as Marsala) 3/4 cup maple syrup (or 1/2 cup if you prefer tart) 1 tsp ground cinnamon 12 oz (3 cups) cranberries, fresh or frozen Pinch of pure salt Preheat oven to 300. Spread the pecans on a baking sheet and toast for 8 – 10 mins, or until fragrant. Remove from oven, let cool for a few minutes, and roughly chop by hand (see notes). In a medium saucepan, combine the wine, maple syrup, cinnamon, cranberries, and salt. Cover and bring to a boil, watching carefully to make sure it does not boil over....
Read MoreButternut Squash Bacon Soup
1 large butternut squash, peeled and cut into large chunks 3 large carrots, peeled and cut into chunks 1 – 2 TBSPS coconut oil, melted 1/2 pounds (give or take) raw bacon, chopped 1 small onion, chopped 1 small apple, chopped 2 cups chicken broth 1 cup whole milk 1 tsp pure salt 1 tsp cinnamon 1/2 tsp nutmeg Preheat oven to 350. Add the coconut oil to your roasting pan and set it in the oven for a few minutes while it’s heating up (to melt the oil). Add the squash and carrots to the roasting pan and toss to coat with oil. Return to oven and roast uncovered for 35 minutes (or...
Read MoreHalibut w/ Lemon Herb Butter
2 halibut fillets, about 6 to 8 ounces each 4 TBSP butter 2 large garlic cloves, crushed or finely minced 2 TBSP lemon juice 1/2 teaspoon dried leaf basil 1 tsp dried parsley (or 1/2 TBSP fresh) pure salt and freshly ground pepper lemon slices (optional) fresh parsley leaves (optional) Set broiler to high. Place halibut fillets (skin side down if with skin) on buttered, broiler safe pan. In a small saucepan, combine butter, garlic, lemon juice, and herbs. Heat over low heat until butter is melted and garlic is softened, about 2 minutes. Use roughly 1/2 of the butter mixture to spoon over...
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