Recipe(tried): Oven Braised Beef Roast, Mashed Potatoes with Scallions and Parmesan, Broccoli with Orange Butter, Baked Stuffed Tomatoes

Good Morning!

Well, it's off again to hunt for a leather chair. Thomasville called yesterday and told us that the company had dropped the leather on the Serengetti chair and would we like to order the chair in another leather. "I don't think so", I replied, "I fell in love with that particular leather and that's the one I want". Too bad, it really was a smart looking chair and would have been a warm addition to the library. Oh well, better luck next time. So we will go there after breakfast and get our money back and continue on the hunt. Could this been an omen of better things to come? I dunno.

This is the kind of dish you put everything in the pot, turn on the oven and let it cook for 3-4 hours. You will get fork-tender meat and the flavor, well you know, only the best passes my lips! This is delicious with Mashed Potatoes and a veggie. I will make two veggies for me though and indulge my DH with his love of potatoes.

Oven Braised Beef Roast
serves 6
6 garlic cloves, crushed
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. cumin
3 1/2 to 4 lb. boneless chuck roast
olive oil for browning
1 (28 oz.) can of crushed tomatoes
1 medium onion, chopped
4 or 5 garlic cloves to scatter around roast

Make a paste of the crushed garlic and all the seasonings.
Preheat the oven to 350.

Pierce roast all over with a knife and rub the paste making sure some of it goes into the holes you made. Heat olive oil in an oven-proof pot and brown the roast well. Pour in the crushed tomatoes, onion, and whole garlic and cover the pot, put it in the oven to braise at 350 for 3-4 hours. It should be fork-tender when done. Serve with mashed potatoes.

Mashed Potatoes with Scallions and Parmesan
serves 4

4 large russett potatoes, peeled and cut into chunks
1 large garlic clove
1/2 cup half and half
6 Tbsp. butter
2 scallion stalks, finely chopped
1 1/2 cup grated parmesan
salt and pepper to taste

Boil potatoes and garlic clove until potatoes are tender. Drain well and mash in a large bowl. Blend in half and half and 3 Tbsp. butter. Saute the scallions in the remaining 3 Tbsp. butter until wilted. Add sauteed onions and parmesan to potatoes and blend gently. Season with salt and pepper. Preheat oven to 350, transfer mixture to a well buttered casserole and bake for 15 minutes.

Broccoli with Orange Butter
Serves 4-6

1 bunch broccoli, separate into florets
2 navel oranges
2 Tbsp. butter
2 shallots, finely diced
1 small garlic clove, thinly sliced
slat and pepper to taste

Cook the broccoli until crisp-tender. Drain and let dry on paper towels.

Peel the oranges and cut into sections letting the juice fall into a small bowl. Place sections in bowl.

Melt butter in a skillet, saute the shallots and garlic until softened, about 3 minutes. Add the broccoli and season with salt and pepper. Cook stirring for about 2 minutes. Remove from heat and toss with oranges and juice, transfer to serving bowl.

Baked Stuffed Tomatoes
serves 4

4 medium tomatoes
salt and pepper
1/4 cup olive oil
3 scallions, chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1/3 cup fresh chopped parsley
1/2 tsp. dried basil
1/2 tsp. dried thyme
6 Tbsp. crumbled feta cheese
1 garlic clove, pressed

Slice the tops off the tomatoes. Scoop out the pulp, reserve. Lightly salt and pepper the inside of the tomatoes and invert on paper towels to drain. Saute the scallions and garlic and chopped tomato pulp in oil for 3 minutes. Add spinach, parsley, basil and thyme. Cook over med. til all liquid evaporates, stirring frequently. Stir in 3 Tbsp. of feta. Stuff the tomatoes and place on greased cookie sheet. Sprinkle the remaining cheee over tops and bake in preheated 375 oven for 10-15 minutes. Don't let the skins split.