Occasionally, i dream about the perfect pot roast. Something about the tenderness of that meat just gets to me. I had been planning one since before Gabe was born as a sort of post-acid reflux celebration. Well, too much anticipation i guess. Or the wrong cut of meat. It was a rump and it turned out as leathery as an old shoe. Even after a day of slow roasting. Thank goodness for the gravy. And the red wine.




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Friday night stew

One of my favourite dishes is Beef Bourguignon.

There's nothing quite like the smell of onions braising in beef fat. (Clearly, my years as a vegetarian were a bit of a farce.)

Deja Vu

I made a dinner last night that was a variation on a recipe from a magazine, and it completely reminded me of something my mom used to make. With bacon and some kind of cabbage. I would get hints of it with each bite. Here's last night's version:

Carmelized Onion Linguine

• 2.5 lb. onions (red, walla walla, spanish, whatever)
• veg. oil, salt, oregano, basil, bay leaves, pepper flakes
• prosciutto (cut in strips and baked for 15 min.)
• 1/8 cup white wine
• couple T. cream, 3/4 cup milk, 1 T. flour
• 2 heads bok choy, chopped

Carmelize the onions in olive oil and salt for half hour. Add the herbs. Meanwhile, bake the prosciutto. Add the wine to the onions; heat on medium-high until half of it evaporates. Add the milk, flour, and cream. Turn heat down and simmer a few minutes until thickened. Add the chopped bok choy and cook several more minutes until tender. Serve garnished with prosciutto.