Slow Sunday 1

Sunday is a funny day of the week. I think of it as the ulitmate relaxation day. It's also a family day when my husband and I enjoy hanging out at home and resting before our hectic weeks begin. Sunday nights are usually spent at the kitchen table discussing improvements on the house, upcoming appointments, or travel. What pulls my Sundays together is food; a chance for me to try out new ideas and a day dedicated to taking my time. Slow Sundays.

Tonight I made an outstanding dinner and invited my friends over to share. This is a classic recipe which won a big thumbs up from my husband Jeff. I get a lot of requests for repeat meals and this is always on the top of the list.

Cabernet Pot Roast

1 3lb. Chuck Roast, trimmed and cubed
2 slices bacon diced
2 carrots diced
2 celery stalks diced
1 large onion diced
2 c. Cabernet sauvignon
1 c. beef stock
3 tbsp. corn starch
2 Bay leaves

Salt and pepper to taste

3 carrots sliced
3 large potatoes diced
1 10oz bag of frozen peas

Start with one 3 lb Chuck Roast.

Trim all the fat and cut into bite size pieces (not too small otherwise it will turn into mush).

Season chuck roast with salt and pepper then Brown and set aside.


Brown 2 slices thick cut diced bacon. Render the fat then add in 2 stalks celery diced, 2 carrots diced, 1 large onion diced. Cook until tender.



Add chuck roast back to pot. Stir in 4 tbsp. Cornstarch and two Bay leaves.



Stir in 2 cups good Cabernet Sauvignon and 1 cup veal stock or beef stock. (This particular time I used store bought stuff b/c I didn't realize I had run out).



Place in oven at 300 degrees for two hours.

After two hours add in 3 large potatoes (bite size), 3 carrots sliced, and 1 10oz bag frozen peas.

Place back in oven for another hour or until potatoes and carrots are tender (but not mushy!).

Mahlzeit!

Equipment:
Chef knife
Porcelin coated cast-iron dutch oven

Shakespeare's Pizza in St. Louis

This is great news for Shakespeare's Pizza fans...For the first time ever, Shakespeare's is offered in St. Louis!!! Really, at Domain Street Wine Bar in New Town at Charles.

For everyone not familiar with this Mecca of pizza, Shakespeare's originated 31 years ago in Columbia, MO and it's been a destination point for any college go-er or visitor since the doors opened in the 1970's. Although the popularity and the loyalty to this pizza has not wavered, Shakespeare's has never expanded passed the boundary lines of Boone County...until now.

Pizza's are delivered weekly to Domain Street Wine Bar and are baked to order. The pizza's available are sausage, pepperoni, and extra cheese (my personal favorite) and on Monday and Tuesday nights they have a $5 pizza special.

Driving to Columbia on a weekend just for Shakespeare's Pizza is worthy trek in itself, but now it's a whole lot easier to indulge in this "slice of heaven" pizza pie any day of the week.

Pan Roasted Pork Chops with Cranberry and Wine pan sauce

Tonight I wanted to played with pan sauces. Trying to think of something new tonight I walked into my pantry and looked in the refrigerator and had the perfect ingredients for a new pan sauce. The best part, it was easy, fast, and a success. Definitely an original recipe I'll make again!



Pan Roasted Pork Chops with Cranberry & Wine Sauce:

Two thick center cut pork chops
2 tbsp. olive oil
Salt & Pepper to taste

Sauce
1 shallot minced
1 clove garlic minced
1/3 c. wine wine
1/2 c. beef stock
1/3 c. dried cranberries

Heat oil over medium heat. Salt and pepper both sides of the pork chops. Place pork chops in pan and cook on both sides until internal temperature reaches 150 degrees. Set pork chop aside to rest.

Add minced shallot and garlic to pan stir till translucent. Deglaze pan with wine. Add beef stock and cranberries and reduce by half. Add any additional juices from pork chops into the sauce. Pour over the pork chops and serve.