Thursday, November 14 2013, 01:46 PM MST
Executive Chef Ken Ohlinger shows us how to make a hearty fall meal. www.snowbird.com
Beef Pot Roast with Pea Risotto and Honey Glazed Carrots
Pot Roast2-3 lb. beef chuck or sirloin roast2 carrots, coarsely chopped1 onion, coarsely chopped3 ribs of celery, chopped1 quart of beef stock 2-3 sprigs of fresh rosemary and thyme for the broth, optional Seasoning for roast: salt, pepper, onion powder, and garlic powder
Place all the ingredients in a crock pot or brazing pan. Season liberally with approximately ½ to 1 teaspoon of salt, pepper, garlic powder and onion powder. Cover and cook on medium heat for about 6 hours. To serve; remove the roast from the pot, remove the fat cap and shred roast with two forks. Strain the broth through a fine mesh strainer. Add ¼ cup or more broth to the shredded meat. Keep warm until ready to serve. If there is broth left over, it can be used to make a sauce, or refrigerated or frozen to be used for another roast in the future. If preferred, pot roast may also be served sliced.
Pea Risotto2 cups of blanched peas, reserve 1/2 cup of peas1 small onion, small diced1 cup Arborio rice1/2 cup white wine3-3 1/2 cups of vegetable stock3/4 cup grated Parmesan cheese salt and pepper to taste
Purée the vegetable stock and 1 ½ cups blanched peas together, and reserve.In a large skillet sweat onions until translucent. Add rice until a toasted aroma occurs, 2 minutes over medium/high heat, while stirring. Deglaze with white wine. Once wine is reduced by half, start adding the "pea broth" by thirds (peas puréed in vegetable stock), constantly stirring the whole time. When the liquid has reduce by 3/4ths add the next portion of liquid. This will be done a total of 3 times. (At this point give it a taste. If the rice is not yet fully cooked, add about a 1/4 cup of water.) Once the rice is cooked, add the cheese and reserved peas, salt and pepper. This is ready to serve.
Honey Glazed Carrots8 carrots, peeled and cut into thin strips2 cups of water1/2 cup honeycornstarch slurry (2 tablespoons cornstarch dissolved in approx. ¼ cup cold water) salt and pepperfreshly chopped thyme & rosemary
In a 2 quart pot, add honey, water and cut carrots. Bring to a boil over medium heat and reduce to a simmer. Once carrots are tender, add cornstarch slurry, salt, pepper and chopped herbs. Simmer until thickened.