Leftover Roast Beef Recipes Biography
Source:- Google.com.pk
On Sunday nights this summer, I would often stare at a blank sheet of paper as I tried to plan a week’s worth of meals.
I would try to think up something new to cook for dinner. Often the menu would look like this: hot dogs, pasta, tacos. And the same the next week. And the next.
I was in the depths of a dinner rut.
Luckily, “Dinner: The Playbook,” a new book by Jenny Rosenstrach, came across my desk. Rosenstrach, author of the popular food blog Dinner: A Love Story, once committed to cooking 30 days’ worth of new recipes to break out of her dinner doldrums. (Hers: cutlets, burgers, pizza.)
Her new book is devoted to breaking out of that cycle.
I couldn’t commit, like Rosenstrach, to a month of planning, shopping and cooking new recipes. But I gave myself a reasonable goal: one to two new recipes a week. Soon enough, I was finally leafing through those recipes I had ripped out of magazines looking for weeknight winners. I was dog-earing pages in cookbooks that I hadn’t looked at in ages.
New dishes were appearing on our dinner table: rigatoni with turkey and mushroom Bolognese, roasted chicken thighs with potatoes and carrots, sauteed zucchini with Za’atar and crispy chickpeas.
To help others shake up their dinner routine, I sought advice from Rosenstrach and two other experts with new cookbooks. Jack Bishop, editorial director of America’s Test Kitchen, shared tips from its latest cookbook, “The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight.” New York Times writer Mark Bittman offered suggestions based on his new cookbook, “How to Cook Everything Fast: A Better Way to Cook Great Food.”
GET THE FAMILY INVOLVED
Rosenstrach said she and her husband loved to cook. So when they found themselves deep in a dinner rut, they felt they had to do something drastic: commit to a month’s worth of new recipes.
But, she said, start where you can. If you have seven solid regular recipes, expand from there. If you can’t do a month, try a week. (Check out posts Rosenstrach did when she helped a New York-area family with a week’s worth of dinners for Motherlode blog.)
A key is getting the entire family involved, Rosenstrach said. She and her husband presented the challenge to their daughters as a family adventure. They all pored through cookbooks and magazines choosing recipes. Everyone was asked to give feedback - good or bad - on whether a dish worked. Everyone had to commit to trying new foods. Rosenstrach even heard from some families who undertook a similar challenge and rewarded themselves by choosing one night to dine out.
Another key to making a change, Rosenstrach said: Just do it. Dinner has to happen. If you wait for all the stars to align to try a new recipe or week’s worth or a month’s worth, it won’t happen. Just start.
“Once you start making it happen regularly, you get addicted to it,” she said.
Bishop works at the Massachusetts-based America’s Test Kitchen, which produces Cook’s Illustrated and Cook’s Country magazines, television shows on PBS and numerous cookbooks. He has one rule for avoiding dinner ruts: Plan ahead.
“Late decision-making rarely results in good things,” Bishop said. “For most people, the ruts occur because they don’t think about dinner until 5 p.m.”
Spend 10 minutes before bedtime to pull something out of the freezer, assemble a marinade for meat or vegetables or to set out ingredients on the counter. Or sit down and write up a list of meals for the week.
“Thirty minutes on Sunday is time that is really well spent,” Bishop said.
The test kitchen’s new book, “The Make-Ahead Cook,” offers strategies and recipes that put that time to the home cook’s advantage. Marinades and spice rubs allow home cooks to let flavor to penetrate the food. Soups and stews often taste better the next day. Even making a kale salad and letting it sit overnight dressed with olive oil and vinegar tenderizes the greens. “This is where it actually makes the dish better if it is made in advance,” he said.
Bishop said making dishes ahead means tweaking cooking techniques. Instead of fully cooking a stew, for instance, cook it partially and cool it down by adding some chilled broth or water before putting it in the refrigerator or freezer. That way, you will avoid overcooking the dish when you reheat it.
Real-time cooking
Bittman, The New York Times’ food columnist and cookbook author, is a bit of a contrarian: He doesn’t believe in dinner ruts.
“If you are cooking the same thing three times a week and you are OK with that, that’s not a rut,” he said. “I wouldn’t let anyone else define it for me.”
However, Bittman said, a good cookbook can help inspire a home cook to expand horizons. While he admits to being prejudiced, his new book, “How to Make Everything Fast,” with more than 2,000 recipes, shows cooks how to get in the kitchen and start cooking.
Bittman’s book dismisses the idea that the restaurant-style preparation called mise en place, where a cook prepares all of the ingredients ahead of time, has any place in the home kitchen. Instead, the book’s recipes take advantage of downtime during the cooking process to tell cooks when to chop onion, peel shrimp or prepare other ingredients. Bittman said this new recipe style reflects how real cooks operate in the kitchen.
Pot Roast In Foil
This recipe is designed to provide leftover meat and pan juices to make Rigatoni With Beef Ragu. From “The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight,” by the Editors of America’s Test Kitchen, (2014).
3 tablespoons cornstarch
4 teaspoons onion powder
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon instant espresso powder
½ teaspoon celery seeds
1 (4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
2 onions, quartered
1 pound small red potatoes, unpeeled, quartered
4 carrots, peeled and cut into 1 1/2-inch pieces
2 bay leaves
2 tablespoons soy sauce
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine cornstarch, onion powder, thyme, brown sugar, salt, pepper, garlic powder, espresso powder and celery seeds in a bowl.
Season both chunks of roast evenly with spice rub. Tie roasts crosswise with kitchen twine at 1-inch intervals and pat dry with paper towels.
Crisscross two 30-by-18-inch sheets of heavy-duty aluminum foil inside a large roasting pan. Place onions, potatoes, carrots and bay leaves in center of foil and drizzle with soy sauce. Set meat on top of vegetables. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Place roasting pan in oven.
Cook roasts until meat is completely tender and fork slips easily in and out of meat, about 4 1/2 hours.
Remove meat from foil pouch and transfer to a carving board. Tent meat loosely with foil and let rest for 20 minutes. Discard onions and bay leaves. Using slotted spoon, place potatoes and carrots on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle for 5 minutes, then pour 1 cup defatted pan juices into storage container. Set aside.
Remove kitchen twine from meat and set aside 1 pound trimmed roast. Slice remaining meat thin against the grain and transfer to platter with vegetables. Pour remaining defatted pan juices over meat and serve.
Yield: 4 servings with leftovers.
Rigatoni With Beef Ragu
This recipe uses leftovers from the Pot Roast in Foil from “The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight,” by the Editors of America’s Test Kitchen, (2014).
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
4 teaspoons tomato paste
¾ teaspoons minced fresh oregano or 1/4 teaspoon dried oregano
1 (28-ounce) can crushed tomatoes
1 cup chicken broth
1 cup pot roast pan juices
Salt and pepper 1 pound cooked pot roast, shredded, about 4 cups
½ cup heavy cream
1 pound rigatoni
2 tablespoons chopped fresh parsley
Grated Parmesan cheese
Cook oil, garlic, tomato paste and oregano in large saucepan over medium heat until fragrant, about 1 minute. Stir in tomatoes, broth, pot roast pan juices and ½ teaspoon salt. Bring to a simmer and cook until sauce has thickened and flavors have melded, about 15 minutes. Stir in shredded beef and cream and cook until heated through, about 2 minutes. Season with salt and pepper to taste.
Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return to pot.
Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water as needed. Serve with Parmesan.
Yield: 4 servings.
Shrimp and Tomato Paella
Recipe Tester’s Note: If you don’t want to splurge on saffron, omit it or add a teaspoon or two of turmeric to the broth for golden-colored rice. From “How to Cook Everything Fast,” by Mark Bittman (Houghton Mifflin Harcourt, 2014).
3½ cups shrimp or vegetable stock or water, plus more if needed
Pinch of saffron
3 tablespoons olive oil
1 medium onion
Salt and pepper
1 pound peeled shrimp
3 large ripe tomatoes, about 1 1/2 pounds
2 cups short- or medium-grain white rice, preferably paella or Arborio rice
Several sprigs fresh parsley for garnish
Heat oven to 450 degrees. Put 3½ cups stock or water and a pinch of saffron in a small saucepan over medium heat.
Put 3 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Meanwhile, trim, peel and chop onion.
Add onion to skillet, sprinkle with salt and pepper, and cook, stirring occasionally until it softens, 3 to 5 minutes. While onion is cooking, cut shrimp into 1/2-inch chunks. Core tomatoes and cut into wedges.
When onion is soft, stir in 2 cups rice and cook, stirring occasionally, until it’s glossy, a minute or 2. Add warmed stock and stir in shrimp.
Lay tomato wedges on top of rice and put skillet in oven. Cook for 15 minutes.
After 15 minutes, check to see if rice is dry and just tender. If not, return to oven for another 5 minutes. If rice looks too dry but still not quite done, add small splash of stock or water. When rice is ready, turn off heat and let pan sit in oven for 5 minutes.
Remove skillet from oven, sprinkle with parsley and serve hot or warm.
Yield: 4 servings.
Maple Candy Pork Chops
Author Jenny Rosenstrach suggests serving this dish with sweet potato fries and a marinated beet salad. From “Dinner: The Playbook,” by Jenny Rosenstrach (Ballantine Books, 2014).
4 boneless center-cut pork chops
⅓ cup maple syrup
3 tablespoons canola oil
¼ cup low-sodium soy sauce
¼ cup rice wine vinegar
1 garlic clove, halved, or a shake or two of powdered garlic
Place pork chops in a resealable plastic bag. Add maple syrup, canola oil, soy sauce, rice wine vinegar and garlic. Seal and marinate 60 minutes to overnight.
When ready to cook, heat oven to 450 degrees. Remove chops from marinade and pat dry with paper towels, scraping off any garlic that clings to the meat. Place chops on a foil-lined rimmed baking sheet and bake, flipping once halfway through, from 15 to 20 minutes, until firm in the center but not rock hard.
I would try to think up something new to cook for dinner. Often the menu would look like this: hot dogs, pasta, tacos. And the same the next week. And the next.
I was in the depths of a dinner rut.
Luckily, “Dinner: The Playbook,” a new book by Jenny Rosenstrach, came across my desk. Rosenstrach, author of the popular food blog Dinner: A Love Story, once committed to cooking 30 days’ worth of new recipes to break out of her dinner doldrums. (Hers: cutlets, burgers, pizza.)
Her new book is devoted to breaking out of that cycle.
I couldn’t commit, like Rosenstrach, to a month of planning, shopping and cooking new recipes. But I gave myself a reasonable goal: one to two new recipes a week. Soon enough, I was finally leafing through those recipes I had ripped out of magazines looking for weeknight winners. I was dog-earing pages in cookbooks that I hadn’t looked at in ages.
New dishes were appearing on our dinner table: rigatoni with turkey and mushroom Bolognese, roasted chicken thighs with potatoes and carrots, sauteed zucchini with Za’atar and crispy chickpeas.
To help others shake up their dinner routine, I sought advice from Rosenstrach and two other experts with new cookbooks. Jack Bishop, editorial director of America’s Test Kitchen, shared tips from its latest cookbook, “The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight.” New York Times writer Mark Bittman offered suggestions based on his new cookbook, “How to Cook Everything Fast: A Better Way to Cook Great Food.”
GET THE FAMILY INVOLVED
Rosenstrach said she and her husband loved to cook. So when they found themselves deep in a dinner rut, they felt they had to do something drastic: commit to a month’s worth of new recipes.
But, she said, start where you can. If you have seven solid regular recipes, expand from there. If you can’t do a month, try a week. (Check out posts Rosenstrach did when she helped a New York-area family with a week’s worth of dinners for Motherlode blog.)
A key is getting the entire family involved, Rosenstrach said. She and her husband presented the challenge to their daughters as a family adventure. They all pored through cookbooks and magazines choosing recipes. Everyone was asked to give feedback - good or bad - on whether a dish worked. Everyone had to commit to trying new foods. Rosenstrach even heard from some families who undertook a similar challenge and rewarded themselves by choosing one night to dine out.
Another key to making a change, Rosenstrach said: Just do it. Dinner has to happen. If you wait for all the stars to align to try a new recipe or week’s worth or a month’s worth, it won’t happen. Just start.
“Once you start making it happen regularly, you get addicted to it,” she said.
Bishop works at the Massachusetts-based America’s Test Kitchen, which produces Cook’s Illustrated and Cook’s Country magazines, television shows on PBS and numerous cookbooks. He has one rule for avoiding dinner ruts: Plan ahead.
“Late decision-making rarely results in good things,” Bishop said. “For most people, the ruts occur because they don’t think about dinner until 5 p.m.”
Spend 10 minutes before bedtime to pull something out of the freezer, assemble a marinade for meat or vegetables or to set out ingredients on the counter. Or sit down and write up a list of meals for the week.
“Thirty minutes on Sunday is time that is really well spent,” Bishop said.
The test kitchen’s new book, “The Make-Ahead Cook,” offers strategies and recipes that put that time to the home cook’s advantage. Marinades and spice rubs allow home cooks to let flavor to penetrate the food. Soups and stews often taste better the next day. Even making a kale salad and letting it sit overnight dressed with olive oil and vinegar tenderizes the greens. “This is where it actually makes the dish better if it is made in advance,” he said.
Bishop said making dishes ahead means tweaking cooking techniques. Instead of fully cooking a stew, for instance, cook it partially and cool it down by adding some chilled broth or water before putting it in the refrigerator or freezer. That way, you will avoid overcooking the dish when you reheat it.
Real-time cooking
Bittman, The New York Times’ food columnist and cookbook author, is a bit of a contrarian: He doesn’t believe in dinner ruts.
“If you are cooking the same thing three times a week and you are OK with that, that’s not a rut,” he said. “I wouldn’t let anyone else define it for me.”
However, Bittman said, a good cookbook can help inspire a home cook to expand horizons. While he admits to being prejudiced, his new book, “How to Make Everything Fast,” with more than 2,000 recipes, shows cooks how to get in the kitchen and start cooking.
Bittman’s book dismisses the idea that the restaurant-style preparation called mise en place, where a cook prepares all of the ingredients ahead of time, has any place in the home kitchen. Instead, the book’s recipes take advantage of downtime during the cooking process to tell cooks when to chop onion, peel shrimp or prepare other ingredients. Bittman said this new recipe style reflects how real cooks operate in the kitchen.
Pot Roast In Foil
This recipe is designed to provide leftover meat and pan juices to make Rigatoni With Beef Ragu. From “The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight,” by the Editors of America’s Test Kitchen, (2014).
3 tablespoons cornstarch
4 teaspoons onion powder
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon instant espresso powder
½ teaspoon celery seeds
1 (4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
2 onions, quartered
1 pound small red potatoes, unpeeled, quartered
4 carrots, peeled and cut into 1 1/2-inch pieces
2 bay leaves
2 tablespoons soy sauce
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine cornstarch, onion powder, thyme, brown sugar, salt, pepper, garlic powder, espresso powder and celery seeds in a bowl.
Season both chunks of roast evenly with spice rub. Tie roasts crosswise with kitchen twine at 1-inch intervals and pat dry with paper towels.
Crisscross two 30-by-18-inch sheets of heavy-duty aluminum foil inside a large roasting pan. Place onions, potatoes, carrots and bay leaves in center of foil and drizzle with soy sauce. Set meat on top of vegetables. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Place roasting pan in oven.
Cook roasts until meat is completely tender and fork slips easily in and out of meat, about 4 1/2 hours.
Remove meat from foil pouch and transfer to a carving board. Tent meat loosely with foil and let rest for 20 minutes. Discard onions and bay leaves. Using slotted spoon, place potatoes and carrots on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle for 5 minutes, then pour 1 cup defatted pan juices into storage container. Set aside.
Remove kitchen twine from meat and set aside 1 pound trimmed roast. Slice remaining meat thin against the grain and transfer to platter with vegetables. Pour remaining defatted pan juices over meat and serve.
Yield: 4 servings with leftovers.
Rigatoni With Beef Ragu
This recipe uses leftovers from the Pot Roast in Foil from “The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight,” by the Editors of America’s Test Kitchen, (2014).
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
4 teaspoons tomato paste
¾ teaspoons minced fresh oregano or 1/4 teaspoon dried oregano
1 (28-ounce) can crushed tomatoes
1 cup chicken broth
1 cup pot roast pan juices
Salt and pepper 1 pound cooked pot roast, shredded, about 4 cups
½ cup heavy cream
1 pound rigatoni
2 tablespoons chopped fresh parsley
Grated Parmesan cheese
Cook oil, garlic, tomato paste and oregano in large saucepan over medium heat until fragrant, about 1 minute. Stir in tomatoes, broth, pot roast pan juices and ½ teaspoon salt. Bring to a simmer and cook until sauce has thickened and flavors have melded, about 15 minutes. Stir in shredded beef and cream and cook until heated through, about 2 minutes. Season with salt and pepper to taste.
Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return to pot.
Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water as needed. Serve with Parmesan.
Yield: 4 servings.
Shrimp and Tomato Paella
Recipe Tester’s Note: If you don’t want to splurge on saffron, omit it or add a teaspoon or two of turmeric to the broth for golden-colored rice. From “How to Cook Everything Fast,” by Mark Bittman (Houghton Mifflin Harcourt, 2014).
3½ cups shrimp or vegetable stock or water, plus more if needed
Pinch of saffron
3 tablespoons olive oil
1 medium onion
Salt and pepper
1 pound peeled shrimp
3 large ripe tomatoes, about 1 1/2 pounds
2 cups short- or medium-grain white rice, preferably paella or Arborio rice
Several sprigs fresh parsley for garnish
Heat oven to 450 degrees. Put 3½ cups stock or water and a pinch of saffron in a small saucepan over medium heat.
Put 3 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Meanwhile, trim, peel and chop onion.
Add onion to skillet, sprinkle with salt and pepper, and cook, stirring occasionally until it softens, 3 to 5 minutes. While onion is cooking, cut shrimp into 1/2-inch chunks. Core tomatoes and cut into wedges.
When onion is soft, stir in 2 cups rice and cook, stirring occasionally, until it’s glossy, a minute or 2. Add warmed stock and stir in shrimp.
Lay tomato wedges on top of rice and put skillet in oven. Cook for 15 minutes.
After 15 minutes, check to see if rice is dry and just tender. If not, return to oven for another 5 minutes. If rice looks too dry but still not quite done, add small splash of stock or water. When rice is ready, turn off heat and let pan sit in oven for 5 minutes.
Remove skillet from oven, sprinkle with parsley and serve hot or warm.
Yield: 4 servings.
Maple Candy Pork Chops
Author Jenny Rosenstrach suggests serving this dish with sweet potato fries and a marinated beet salad. From “Dinner: The Playbook,” by Jenny Rosenstrach (Ballantine Books, 2014).
4 boneless center-cut pork chops
⅓ cup maple syrup
3 tablespoons canola oil
¼ cup low-sodium soy sauce
¼ cup rice wine vinegar
1 garlic clove, halved, or a shake or two of powdered garlic
Place pork chops in a resealable plastic bag. Add maple syrup, canola oil, soy sauce, rice wine vinegar and garlic. Seal and marinate 60 minutes to overnight.
When ready to cook, heat oven to 450 degrees. Remove chops from marinade and pat dry with paper towels, scraping off any garlic that clings to the meat. Place chops on a foil-lined rimmed baking sheet and bake, flipping once halfway through, from 15 to 20 minutes, until firm in the center but not rock hard.
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Leftover Roast Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
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