Amazing Meal Tonight -- Thanks Julia!
(apologies to my FB flist -- you may have already seen this)
Today whilst shopping at my local Target (and getting supplies for my older son to take to college {*sigh*}), I came across a copy of "Mastering the Art of French Cooking" which has pretty much disappeared from local bookstores following the opening of "Julie & Julia". Of course, I grabbed it up. And since I had pedestrian fare planned for supper, I decided to see what Julia had to say about the dishes I was planning to cook.
It was an outstanding meal (hubby looked like he hadn't dined so well in years), and Julia Child gets a big thank you for at least part of the meal. The method of cooking the entree came from many sources (combined to make one gorgeous roast), and from being able to get fresh produce at the Dekalb Farmer's Market.
Tonight's Menu:
Herb-Crusted Sirloin Tip Roast, Haricots Verts à la Maître d'Hôtel, Champignons Sautés au Beurre, and Potatoes baked on a bed of Kosher Salt (I need to find the French translation for that)
The French-style dishes were merely green beans blanched, then tossed with salt, pepper, butter and lemon, and baby portabellos sautéd in butter and olive oil. It was an *amazing* meal (if I'm allowed to say so). The beans turned out tender, sweet and savory, and still lovely green. The mushrooms, though. They were amazing. I've sautéd mushrooms many times, but following Julia's recipe, including using a very hot pan and butter (waiting until the foam dies down), and not crowding the mushrooms, they came out ... browned and heavenly. I wish I could describe them better, but this is the way portobellos *should* taste all the time.
If you're interested in cooking a Sirloin Tip Roast (a lovely, inexpensive cut of meat - on sale this week at Publix for $2.99 a pound). Cooking to temperature rather than time is the trick. I have a "remote" thermometer which I love. I can stick the probe in the meat and never have to open the oven to see how it's doing. Here's the recipe: (the rub was originally shared by "Joel" on allrecipes.com, although I've reduced the amount of salt -- it could use even slightly less)
Ingredients
1 1/4 T paprika
2 tsp kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp (freshly) ground black pepper
1/2 tsp ground cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2 T olive oil
1 (2-3 lb) sirloin tip roast
Method
Heat the oven to 475-500°F. Line a shallow pan with foil and put the rack in.
Take the roast out of the fridge. (It should be close to room temperature before cooking.)
In a small bowl, mix the dry ingredients and stir to combine. Stir in the olive oil, and allow the mixture to rest for 15 minutes.
Place the roast on the rack , and cover on all sides with the herb mixture.
When the roast is about room temperature, put it into the oven and immediately turn down the temperature to 325°F. Cook to an internal temperature of 140°F (for medium rare), then turn off the oven and let the roast stay in for 15 minutes (it will continue cooking).
Serve, cutting thin slices at a angle. It's tender and juicy!
Today whilst shopping at my local Target (and getting supplies for my older son to take to college {*sigh*}), I came across a copy of "Mastering the Art of French Cooking" which has pretty much disappeared from local bookstores following the opening of "Julie & Julia". Of course, I grabbed it up. And since I had pedestrian fare planned for supper, I decided to see what Julia had to say about the dishes I was planning to cook.
It was an outstanding meal (hubby looked like he hadn't dined so well in years), and Julia Child gets a big thank you for at least part of the meal. The method of cooking the entree came from many sources (combined to make one gorgeous roast), and from being able to get fresh produce at the Dekalb Farmer's Market.
Tonight's Menu:
Herb-Crusted Sirloin Tip Roast, Haricots Verts à la Maître d'Hôtel, Champignons Sautés au Beurre, and Potatoes baked on a bed of Kosher Salt (I need to find the French translation for that)
The French-style dishes were merely green beans blanched, then tossed with salt, pepper, butter and lemon, and baby portabellos sautéd in butter and olive oil. It was an *amazing* meal (if I'm allowed to say so). The beans turned out tender, sweet and savory, and still lovely green. The mushrooms, though. They were amazing. I've sautéd mushrooms many times, but following Julia's recipe, including using a very hot pan and butter (waiting until the foam dies down), and not crowding the mushrooms, they came out ... browned and heavenly. I wish I could describe them better, but this is the way portobellos *should* taste all the time.
If you're interested in cooking a Sirloin Tip Roast (a lovely, inexpensive cut of meat - on sale this week at Publix for $2.99 a pound). Cooking to temperature rather than time is the trick. I have a "remote" thermometer which I love. I can stick the probe in the meat and never have to open the oven to see how it's doing. Here's the recipe: (the rub was originally shared by "Joel" on allrecipes.com, although I've reduced the amount of salt -- it could use even slightly less)
Ingredients
1 1/4 T paprika
2 tsp kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp (freshly) ground black pepper
1/2 tsp ground cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2 T olive oil
1 (2-3 lb) sirloin tip roast
Method
Heat the oven to 475-500°F. Line a shallow pan with foil and put the rack in.
Take the roast out of the fridge. (It should be close to room temperature before cooking.)
In a small bowl, mix the dry ingredients and stir to combine. Stir in the olive oil, and allow the mixture to rest for 15 minutes.
Place the roast on the rack , and cover on all sides with the herb mixture.
When the roast is about room temperature, put it into the oven and immediately turn down the temperature to 325°F. Cook to an internal temperature of 140°F (for medium rare), then turn off the oven and let the roast stay in for 15 minutes (it will continue cooking).
Serve, cutting thin slices at a angle. It's tender and juicy!