Beef, Recipes, Vegetables

Pot Roast and Roasted Root Vegetables

No Comments 12 October 2012

I spend a lot of time in the kitchen. As a frequent cook and an avid baker, it’s a bit embarrassing to admit that I hadn’t ever made a pot roast until about a month ago. I’ve eaten my share of them, but never cooked one on my own. Large cuts of meat can be a bit intimidating, figuring out how best to prepare them, and how to measure when they’re done cooking. The great thing about a pot roast is you cook the meat so far past the point of being cooked through that you’ll never have to worry if the center is still raw. In fact, the meat spends so much time in a broth bath in the oven that when it comes out, it’s practically falling apart it’s so tender and moist. The specific cuts of meat you generally use for a pot roast (generally a chuck roast, though top round  or a rump roast will work as well) have layers of fat between the meat, so when cooked down, that fat creates incredible layers of flavor.

Pot Roast in a Le Creuset Dutch Oven Continue Reading

Beef, Recipes

Burgers with Cheddar, Bacon and Strawberry Barbecue Sauce

No Comments 21 September 2012

Finally we’ve come to the main event from our Strawberry Summer dinner – these cheeseburger sliders with cheddar, bacon, and strawberry barbecue sauce! If you like burgers at all, you will LOVE these ones – it hits all the right notes of sweet, savory, salty, and a fresh locally-made bun brought it all together.

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Beef, Salads

Thai Steak Salad with Basil and Mint

No Comments 31 August 2011

By Hairee Lee

The nước chấm (a Vietnamese dipping sauce) style dressing doesn’t smell so great but, oh boy, does it taste amazing! It’s full of good-for-you stuff like cucumber, cabbage, tomatoes, but tastes like it’s worth a thousand calories.

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