Monday, October 11, 2010

Casual Friday ....of roast beef with pearly barley and brown kitchen! ktichen!

Pearly barley and brown rice with a scattering of
shredded carrots, cranberries and golden raisins.
Paired with roast beef is perfect.

A casual Friday dinner of roast beef with roasted potatoes and
tomatoes, served with pearly barley- brown rice combo,
lightened with a salad of fennel and cucumber.
This makes a good relaxing Friday dinner
shared with friends like Maria, Halina,
Mieszko, and Jens.
1/2 cup barley cooked with 2-3/4 cups of water in a pan
1 cup brown rice cooked with 1-3/4 cups of water in a pan
(or follow instruction on the package)
1/2 cup dried cranberries
1/2 cup golden raisins
1 small chopped onions
1 small carrot shredded
A handful of chopped cilantro
Olive oil
Kosher/or sea salt
Heat olive oil in a pan, throw in the chopped onions and a pinch or two of salt, stir until onions are soft.
Stir in the cranberries and raisins for 1-2 minutes then add the cooked brown rice and barley mixing thoroughly and taste for seasoning, add some olive oil if it gets a bit dry. (you can also add some toasted nuts like, almonds or walnuts) Add a handful of chopped cilantro.

ROAST BEEF (anyone can make this).... but if you are uncertain... this is what I did......
3 lbs of roast beef
Amazing rub
Canola oil
4-6 pieces of young yellow potatoes
3 large jersey tomatoes
Preheat oven to 400 degrees F
Heat canola oil in an oven proofed pan and sear (brown) all sides of the roast beef to golden brown. About 2-3 minutes on each side. Salt and add the young potatoes and the 3 whole tomatoes into the pan and put in the oven to roast for about 20 minutes (30 minutes if you want the beef well done). Take out the beef and leave the potatoes and tomatoes in the pan to roast for another 10 minutes or so. Lower the heat to 350.
Cover the beef with aluminum foil to keep the meat juices in for at least 10 minutes. I left it alone for half hour to give it a chance to ponder its future. Slice thinly and serve hot or cold with the roasted potatoes and tomatoes.
FENNEL and CUCUMBER's easy too....
Whole fennel root washed (microwaved for 2 minutes let cool and slice thinly)
English cucumber thinly sliced
chopped fresh dill to garnish
Pinch or 2 of Kosher salt and black pepper
2 tablespoon mayonnaise
1 tablespoon white wine vinegar diluted with 1 teaspoon water
Combine all of the above and whisk thoroughly
Enjoy your dinner with a good bottle of red.... in our case we enjoyed 2-1/2 bottles....I think..!...I would have to check the recyclables....a relaxing Friday night indeed!

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