Faithful Reader, do recall how, a couple months ago, our family used the July/August issue of Food Network Magazine to try new recipes that suited our supper themes for all the nights of the week? (If not, refresh your memory here and here.) Well, we're doing it again with the September issue. Susan worked her magic tonight by making horseradish-crusted beef with carrots, roasted potatoes and sweet potatoes, and vanilla poached pears.
She seasoned a beef roast with salt and pepper, coated it with flour, and browned it in olive oil. To the pot, she added onions to caramelize and then added garlic, tomate paste, red wine, sugar, celery, rosemary, bay leaves, and carrots. After it had roasted for several hours, she removed the beef and rubbed on a crust of mashed garlic, salt, horseradish, and chopped parsley. She returned it to the braising liquid until the crust turned golden, and then she sliced it to serve with the sauce drizzled over each piece. What an absolutely wonderful combinaton of flavors. The aromatics plus the sauvignon plus the spices equaled a terrific bath for the roast to soak in for nearly four hours, when all was said and done. Just delicious.
Susan cubed some potatoes and sweet potatoes and tossed them in olive oil, salt, and pepper before roasting them in the oven. They were delicious on their own, of course--roasting vegetables that way is always an awesome choice--but I loved how well they soaked up the extra sauce on my plate from the roast.
Susan peeled, halved, and cored some pears and put them in a baking dish with white wine, sugar, grapefruit zest, and vanilla extract. When they were done baking, she served the pears drizzled with the vanilla syrup and topped with Schwan's vanilla ice cream (it is "Ice Cream Sunday" in our house, of course). One taste of that citrusy vanilla syrup, and we all looked at each other and nodded in affirmation . . . it was heavenly.
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