Pot Roast with Carrots and Parsnips

 

Exactly one year ago my life changed. The unexpected passing of my husband completely altered what the last 46 years of my life had been. These past twelve months have taught me much about grief, forced me to find the strength to be resilient, shifted some of my thinking and some of who I was, played havoc with my emotions, discovered joy (even if fleeting) and grief are not mutually exclusive, and tested my sense of bravery. For someone who never loved carnival rides, imagine feeling as if you are riding a roller coaster where someone forgets to let you off. For those of you who have experienced a significant loss, you know all too well that the grief journey isn't the same for everyone. Mine may be different than yours, but we are all still linked by loss. As I have shared much about my life on this blog, I thought this was important to share with you as well. Thank you for allowing me to get real with you, for trying to get comfortable living with the uncomfortable.

In many ways this post pays homage to my husband, the meat and potatoes lover. Without a doubt he would have given this Pot Roast with Carrots and Parsnips a rating of 9.9. And why not a 10? Well mostly because he got a kick out of seeing my reaction to a 'less than 10' rating. However, there were unspoken ways of me knowing how much he loved something I made even if he held back on giving it a 10. A cleaned plate, second helpings, and no leftovers after a couple of days were the more obvious, immediate tell-tale signs. There were also more obscure signs. The sometimes spoken, sometimes unspoken ones you learn over the course of being married for forty-six years.

The recipe for this Pot Roast with Carrots and Parsnips is a mash-up of a multitude of recipes. It's one deeply layered with flavors and served with mashed potatoes. Onions, carrots and parsnips are the only vegetables used in the making of the Pot Roast. Why mashed potatoes instead of adding potatoes to the Pot Roast? First, it's a personal preference. We loved mashed potatoes in our house. Second, potatoes cooked with pot roast can sometimes get a little mealy, especially if they absorb to much liquid. And lastly, mashed potatoes not only better compliment the rich meat and sauce, but they also add an ambrosial texture to the dish. 

Searing the chuck roast before it cooks for hours is an absolutely critical step to making a mouthwatering pot roast. Seasoning and dredging the roast in flour before searing is an absolutely critical step in developing a savory crust as well as aiding in the thickening of the sauce. In other words, this process adds flavor! 

The liquids used in this pot roast were cognac, red wine and beef broth. Each were added in separately to optimize the flavor of both the meat and the sauce. Fresh thyme, fresh rosemary and bay leaves, a flavor trifecta, were the herbs used. 

Deciding when to add the vegetables to the pot roast is a decision with consequences. Add them too early and the vegetables become mushy. Add them too late and they are under cooked. For a four-pound beef roast, adding the vegetables in after the first 90 minutes of cooking (with 2 hours left) resulted in perfectly cooked carrots and parsnips. They were flavorful and had great texture. So my recommendation is to add them at the 90 minute mark if you are making a 4 pound chuck roast. Or at the 2 hour mark if making a 5 pound roast.

Many recipes for Pot Roast will give you a recommended cooking time, however, I have found using a food thermometer is a much better way to determine doneness. For a pull-apart tender pot roast, I recommend cooking it until it reaches somewhere between 205-210 degrees (F). The meat will have a little more structure at 205 degrees and will be 'more shredable at 210 degrees. So, depending on your plans for serving it, you can decide which temperature works best for you. But I still recommend you also testing it with a fork when you get to this point to confirm its' doneness.

With cooking the roast in only 2 cups of beef broth, you will need to another cup when making the sauce so that you have 'enough' to smother the meat and potatoes. For a smooth, thick sauce I like to make a roux with cornstarch and the hot liquid from the pan. By adding and whisking it in slowly into the pan cooking over low-medium heat on the stovetop, you should end up with a sauce resulting in a great, luscious consistency. If the sauce becomes too thick, add a little more beef stock. Whisking in a tablespoon of butter into the finished sauce makes it glisten! Don't forget to add it in!

I can honestly think of no better dish than Pot Roast with Carrots and Parsnips to serve to those you love. It's the epitome of comfort food, especially in cold weather. Because it has a long cooking time (3 1/2 to 4 hours), it's a Saturday night dinner or Sunday dinner. Served with big bowl of mashed potatoes and a salad, you have the makings of an epic meal. One that should get you accolades. Maybe you would even get a rating higher than 9.9.

If I were making this meal for my husband, the finishing touch would be the Graham Cracker Custard Pie (with or without the meringue topping) for dessert. It was the one thing his paternal grandmother made especially for him. And it remained his lifelong favorite dessert and the only thing he never played around with the rating. It was always a 10. In retrospect, I wish I had made it for him more often. 

Recipe

Pot Roast with Carrots and Parsnips

Serves 8-10

Ingredients

4-5 pound beef chuck roast, let sit out at room temperature for 30 minutes before preparing

4 teaspoons Kosher salt, divided

1 1/2 teaspoons black pepper, divided

All-purpose flour, for dredging the roast

2 Tablespoons olive oil

2 large yellow onions, peeled and cut into 1/4" slices

5-6 garlic cloves, peeled and smashed

3 Tablespoons tomato paste

1 Tablespoon cognac

1 cup red wine (Pinot Noir or Cabernet Sauvignon) Note: I used a Pinot Noir.

3 cups beef stock, divided

5-6 large carrots, peeled and cut diagonally into 2-3 inch pieces (see notes)

3 large parsnips, peeled and cut diagonally into 2-3 inch pieces (see notes)

2 bay leaves

6 sprigs of fresh thyme

2 sprigs of fresh rosemary

2 Tablespoons cornstarch

2-4 Tablespoons of liquid from the pan

1 Tablespoon butter

Mashed Potatoes, for serving

Directions

1. Take the chuck roast out of the refrigerator at least 30 minutes before starting to prepare.

2. Preheat oven to 325 degrees (F).

3. Season both sides of the roast with 3 teaspoons of Kosher salt and 1 teaspoon black pepper. Dredge the roast in the all purpose flour.

4. In a large Dutch oven, heat 2 Tablespoons of the olive oil. Sear the roast on both sides for about 4-5 minutes per side. Remove the meat and place on baking sheet or platter.

5. Add in the onions to the pan. Cook for 5-6 minutes or until softened.

6. Add in the garlic, Cook for an additional minute.

7. Add the tomato paste. Cook for 2 minutes stirring continuously.

8. Add in the cognac. Cook for less than a minute. Note: The alcohol will cook off.

9. Add in the red wine. Cook until the wine is reduced to about 1/4 cup or less.

10.  Add in 2 cups of beef stock, the thyme and rosemary (bundled together with kitchen string), the bay leaves, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper.

11. Place the seared roast back into the Dutch oven. Put the lid on the Dutch Oven and place in the oven. Roast for 90 minutes.

12. At the 90 minute mark add in the carrots and parsnips. Cover the pot and return back to the oven. Continue cooking for another 2 hours or until the meat has reached a temperature of 205-210 degrees (F). The meat should be fork tender and ready to fall apart.

13. Place the meat and the vegetables on a platter while you make the sauce. Note: Cut the meat into slices or large chunks before adding the vegetables to the platter.

14. In a small bowl whisk together 2 Tablespoons of cornstarch and 2-4 Tablespoons of the sauce from the pan until smooth.

15. On medium-low heat add in the remaining one cup of beef stock. Heat for 3-4 minutes. Remove the bay leaves and bundle of herbs. Slowly add in the cornstarch mixture, whisking continuously until the sauce reaches the desired consistency. Then add in one tablespoon of butter to finish the sauce. (Note: The onions will have broken down considerably during the cooking process. Keep them in the pan while you make the sauce.)

16. Pour some of the sauce over the meat but put the majority of the sauce into a gravy boat.

17. Serve immediately with some homemade (or store-bought) mashed potatoes. Swoon and savor.

Notes: (1) Cooking time for a 5 pound roast may be 30 minutes longer. If you have a 5 pound roast, add in the carrots and parsnips at the 2 hour mark. (2) I use the tomato paste in a tube as it is much easier to measure and there is less waste. (3) If you don't have a full bottle of cognac, buy the small airplane sized bottles at your favorite liquor store. (4) I use Kettle and Fire Beef Broth. (5) If my carrot pieces were more than inch in diameter, I cut them half lengthwise. (6) Store any leftovers in the refrigerator. Or create individual meals in freezer proof container and freeze for up 2 months. Thaw and reheat when ready to serve.

Yellowstone and Devil's Tower (May, 2024)

It was on the trip to Yellowstone that Greg finally got his wish to see Devil's Tower.

Honey and Brown Sugar Baked Ham

 

This year's Christmas saw the replacement of some of the long-standing traditions with some new ones. Life events over the course of the past year were responsible these changes. Ones that turned out to be saving graces on so many different levels.

Growing up and continuing into my adult life, Christmas always meant having an afternoon, elaborate Christmas Dinner. Usually, one where the main course was a prime rib roast, beef tenderloin or turkey and all of the fixings. However, a hearty, mid-afternoon Brunch, only slightly less elaborate than a dinner, was going to be our main, the only meal of the day. In addition to the homemade cinnamon rolls, an egg, cheese & sausage breakfast casserole, a cheesy hash brown potato casserole, bowls of fresh berries, and a chocolate peppermint cake, I made this scrumptious, moist, tender Honey and Brown Sugar Baked Ham. This significant departure to the Christmas holiday meal turned out to be a well-received change. And to be perfectly honest, I think a slightly epic Brunch, one to include this incredibly delicious baked ham, will be the meal repeated on every Christmas going forward. The pivotal change to this and all future holiday meals may be one of the few good things to come out of a year characterized by grief, exhaustion, and sadness.

Like some of you, we generally had a baked ham for our New Year's Day meal. Not because it was traditionally believed to bring good luck or prosperity for the year ahead, but usually because after the holidays a much simpler to make meal was preferred. And nothing could be simpler to make than a baked ham. As an added bonus, any leftover baked ham was great for sandwiches, soup, ham salad, quiches, and/or omelets in the week following.

Almost every baked ham recipe calls for some kind of a glaze. The glaze for this baked ham is honey. Yes, honey. It not only adds flavor, but it serves as the 'glue' for the dark brown sugar/spice mixture that covers the entire surface of the ham. Both the glaze and the brown sugar/spice mixture get added after the ham has baked for almost 2/3's of the way. Adding it later in the game will not only prevent burning, but it will result in a more beautiful, rich, flavorful finish to the ham.

What makes this baked ham so addictively delicious is the honey glaze and dark brown sugar/spice mixture. Cinnamon, nutmeg and cloves add a deeply spiced flavor to the ham. Instead of the traditional studding of the ham with cloves, ground cloves are used instead along with the slightly atypical spices of cinnamon and nutmeg. (Note: I have made this baked ham with and without the use of the cloves. Both options are equally delicious.) 

In general, baking time for a bone-in (non-spiral cut) ham takes 18-25 minutes per pound when baked at 325 degrees (F). Boneless hams take slightly more time per pound. The key reasons for baking the ham at 325 degrees (F) are: (1) the lower heat will prevent toughness and dryness, (2) the lower heat will allow for even heating, especially to the center, more dense section of the ham, and (3) the lower heat helps the ham to reach its' baked internal temperature of 145-148 degrees safely. Note: To ensure a ham is perfectly and fully cooked, I highly, highly recommend using a meat thermometer. 

With New Year's Eve and New Year's Day less than a week away, I thought it was the perfect time to share this recipe with you!  Just in case you believe that eating ham on New Year's Day will bring you good luck in the year ahead!  And if you are looking to change some of your Christmas traditions next year, make sure to remember this baked ham recipe!!

I wish you all peace, good health, good fortune, happiness in the year ahead. May 2026 bring you many unexpected blessings.

Recipe

Honey and Brown Sugar Baked Ham

Serves 10-12, depending on the size of the ham 

Ingredients

7-9 pound ready to cook, bone-in ham shank (found in the refrigerator section of the meat department in your grocery store)

3/4 cup good quality honey

1 cup (200g) dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves (optional, but really good)

Directions

1. Preheat the oven to 325 degrees (F). Line a large baking sheet or baking pan with aluminum foil. Set aside.

2. Mix together the dark brown sugar, cinnamon, nutmeg and cloves (if using). Set aside.

3. Score the top of the ham in a diamond pattern.

4. Place the ham on the baking sheet or pan, placing the fat side up, and bake on the low oven rack for 1 hour 20 minutes.

5. Remove from the oven and evenly pour the honey all over the ham. Use a pastry brush to ensure the entire ham is coated in honey.

6. Press and pat the brown sugar/spice mixture onto the ham. Press firmly and coat the entire ham.

7. Return the ham to the oven and continue to bake for at least another 35-45 minutes (see notes). Check the ham after 20 minutes, if the crust is starting to burn (it shouldn't but anything is possible), loosely cover with aluminum foil and continue baking until it is done.

8. The ham is done when it reaches an internal temperature of 145-148 degrees (F). Make certain to take the ham's temperature in the middle as well as along the ends of the ham.

9. Remove from the oven. Allow the ham to rest for at least 15 minutes before slicing.

10. Store any leftover ham in the refrigerator. Use for sandwiches, omelets, quiches, soup, ham salad, breakfast sandwiches, etc.

Notes: (1) Some will remove the hard outer skin of the ham, exposing the thin layer of fat, before scoring. I do not. However, if my ham hand an extraordinarily thick outer skin layer, I would remove some of it. (2) Some with freezer leftover cooked ham meat. I do not. (3) Use a good quality honey. I used Tupelo Honey from the Savannah Bee Company. (4) Baking time for the ham will vary slightly based on the weight of the ham. A large ham (9-10 pounds) could take as long as 2 hours 30 minutes to bake.

Christmas Brunch 2025

Best Ever Chili aka Karen's Chili

A few weeks back, I stayed overnight at my friend Karen's house. Kind of a girl's staycation while her husband went pheasant hunting out West. We went for a long walk on a beautiful trail, shopped at the local stores in her town, drove out to a favorite antique gift store in Indiana, watched an episode of "Slow Horses" and, of course, ate. It was a fun, memorable 36 hours. But the most memorable part was having a large bowl of her homemade chili for dinner. It was unlike any chili I had ever tasted or made before. In all seriousness, I could have probably eaten two bowls of the chili, not because I was still hungry, but because my palate wanted to remember the combination and depth of flavors. I knew after the first couple of bites I absolutely had to have her 'family' recipe.

There are six chili recipes on the blog (Red Chicken Chili, Texas Style Chili, Beef and Bean Chili, Beef Chili, Chipotle Turkey Chili, Three Bean Chili). Now there are seven. This one being lucky number seven. Although this chili recipe shares some of the same of ingredients as the others, this one has some palate surprisers! And while there are 19, yes 19, ingredients in the chili recipe, 12 are there just for the flavor. Which means you want to, no you absolutely must, make it with every single ingredient in order to achieve what may be the most unforgettable bowl of chili. It's possible you won't have all of the spice ingredients on hand, however, don't let that be a deterrent to making this chili recipe. Because I promise, once you make this Best Ever Chili, your investment in new spices will be worth every penny spent. As this may be the only chili recipe you make from here on out. 

When assembling all of the ingredients for the chili, I discovered that finding a 15 ounce can of tomato puree is like looking for a needle in a haystack. Instead, I used a 15 ounce can of crushed tomatoes (and now I won't ever go on the hunt for that sized can of tomato puree again). I neglected to ask Karen what kind of beer she used when she made the chili, so I went down the rabbit hole to learn if there are 'best' kinds of beers to use when making chili. As it turns out, there are. But first, for those of you who aren't huge fans of beer, let me give you the strong arguments why beer is an essential ingredient in many chili recipes, especially this one. Beer adds value to the chili. Not only does it help tenderize the meat, it adds body, texture and a depth of flavor you will not get from 'water' or 'light beers'. While there may not be any bad beers to add to the chili, the type of beer you add in will have an impact on its flavor and texture. So as far as beer goes there are highly favored and least favored ones. Least favored are the light beers as they lack flavor complexity and texture. Highly flavored are the darker beers, like ales and stouts. I used Guinness Draught Stout because of its flavor profile (beer, coffee, chocolate) along with its roasted flavor, creamy texture, and its ability to bring out spicy flavors more than other dark beers. For me, this was the perfect choice. 

You might wonder why any chili recipe would call for the use of Aromatic Bitters. The short answer is that they are a flavor and aroma intensifier, add depth and complexity and essentially play the salt and pepper role. The use of Aromatic Bitters might be one of the ingredients you consider a surprise, but as far as surprises go, this is a really good one! Note: You do not want to use Orange Bitters!

Allowing the chili to simmer for at least two hours is key to developing its flavor. And simmering is one of the things responsible for making chili taste even better the next day. So, when you make this chili for the first time, I highly recommend you make it the day before you want to serve it. Because as delicious as it is the day it is made, it's insanely delicious on the second day.

If you are looking for a new chili recipe, make this one!! Other than serving it for family dinners, this is the one you want to serve when inviting friends over for dinner or having a girl's night in, It's also perfect for weekend game day watching. As far as hearty, comfort food goes, especially in chilly weather, chili ranks pretty high up there!

Recipe

Best Ever Chili aka Karen's Chili

Serves 6 to 8

Ingredients

2 pounds lean ground beef (85/15), crumbled

1 large yellow onion, coarsely chopped

3 - 4 cloves of garlic, minced

1 1b. 12 oz (794g) can peeled whole tomatoes, with juice (do not drain)

15 oz (425g) crushed tomatoes or tomato puree

2 cans (15.5 oz/454g) light and/or dark kidney beans, drained and rinsed (see notes)

3 Tablespoons Worcestershire sauce

3 Tablespoons Aromatic Bitters

12 ounces (1 1/2 cups) Guinness or a dark beer of choice (see notes)

1 beef bouillon cube

1 teaspoon crushed Aleppo pepper or crushed red pepper

1 Tablespoon chili powder

2 bay leaves

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried thyme leaves

1 teaspoon dried oregano

1 teaspoon dried basil leaves 

1 teaspoon Kosher salt

Serving recommendations: sour cream, shredded cheese, Fritos, sliced green peppers, sliced avocado, corn bread, biscuits, thick slices of sourdough bread, etc.

Directions

1. In a large Dutch oven, brown the crumbled ground beef (leaving some small sized chunks).

2. Add in the onion and garlic and cook until the onions have softened.

3. Add in all of the remaining ingredients (peeled tomatoes w/juice, crushed tomatoes, kidney beans, Worcestershire sauce, Aromatic Bitters, Guinness, beef bouillon cube, Aleppo pepper, chili powder, bay leaves, coriander, cumin, thyme, oregano, basil and Kosher salt. Bring to a boil.

4. Immediately reduce the heat to simmer and continue cooking uncovered for at least 2 hours. Remove bay leaves.

5. Serve immediately with your favorite chili toppings. OR let cool, cover, and chill in the refrigerator overnight to allow the flavors to further develop. Reheat when getting ready to serve.

6. To freeze chili, put in sealed containers and store in the freezer.

Notes: (1) You can use all dark kidney beans, all light kidney beans or a combination of both. I used a can of each. (2) The beer you choose will matter. I would highly recommend a Guinness Stout Lager sold either in the bottle or can. If you buy the bottles you will need to add a smidge of water as the bottles are just shy of 12 ounces. (3) You can freeze this chili. Just make sure it's well packaged before placing in the freezer.

Meatballs in Buttery Marinara

 

If you haven't already figured out that I tend to skew more toward chaos and complexity (with regard to cooking & baking) than I do toward calm and simplicity, then today is the day for that revelation. On occasion, yet most recently, I have been reminded that there is much to be said for a simple, delicious meal. With the Thanksgiving holiday just weeks away (the epitome of chaos and complexity), there has never been a better time to make an uncomplicated, straightforward, scrumptious meal for your family and/or friends. And nothing could be more effortless, more enjoyable than a serving a platter of Meatballs in Buttery Marinara. Served with some garlic bread or a crusty loaf of bread and maybe a salad, this is an impressive, soul satisfying, hearty weeknight meal, an intimate dinner party worthy meal, or a date night meal. Yes, you can serve this over pasta, but why complicate things (who is writing this blogpost?). 

The most straightforward comment I can make about these Meatballs in Buttery Marinara is that they are CRAZY GOOD! Beautifully arranged on a large (white) platter, who amongst your family and friends wouldn't want to savor a plate of the most impeccable meatballs at your dinner table? 

When it comes to making meatballs, there can be very strong opinions on which ingredients to use as well as which is the best method to use to cook them. So, let's start with the ingredients. Some swear by using seasoned/unseasoned bread crumbs, others are staunch supporters of using stale cubed bread; some strongly believe meatballs should be made with a combination of ground beef (80/20) and Italian sausage, while others lean toward the ground beef, ground pork combination; some rely on dried herbs, while others use only freshly chopped ones; some use pre-grated cheese, while others are relentless in their belief that only freshly grated cheese (Parmigiano-Reggiano) will do; and last but not least, some add in ricotta to achieve a lighter, more tender textured meatball while others prefer a more traditional (yet equally scrumptious) denser meatball. At the end of the day, it's sometimes a matter of personal preference and taste. These meatballs use cubed stale Italian bread, ground beef (only 80/20) and ground pork, freshly chopped herbs, freshly grated Parmigiano-Reggiano cheese, and no ricotta. 

Just as there are variations in what goes into making a crazy good meatball, there are also differences in the method used to make them. Options range from frying them, to par baking them and finishing by simmering in a marinara sauce, to adding them raw into the marinara sauce, to fully baking them before adding to the marinara at the very end to enable them to absorb some of the flavor of the sauce. This recipe bakes the uniformed, golf-ball sized meatballs in a 350-degree (F) oven for 35-40 minutes or until they reach an internal temperature of 160 degrees (F) and then they are slowly simmered in the marinara sauce for at least 10-15 minutes. While the meatballs simmer their internal temperature will reach 165 degrees (F). Note: Meatballs with an internal temperature of less than 160 degrees (F) are not safe to eat.

Rather than use a marinara sauce this recipe calls for the use of a buttery marinara sauce. Adding butter to the marinara sauce creates a richer flavor, smoother, more velvety, silky texture, adds a glossier finish, and helps coat the meatballs beautifully. Adding butter to either a store-bought or homemade marinara is a flavor game changer and it is what sets this meatball recipe apart from all others. It's also what makes these meatballs even more luscious!

In full disclosure I used a store-bought sauce (for simplicity purposes) for this recipe, however, the flavor was not at all sacrificed as I used two high-quality marinara sauces (see notes). Remember this was all about creating an exceptional, outstanding, delicious, simple meal. 

Rather than making the Meatballs in Buttery Marinara your main course, you could serve them as an appetizer. And instead of serving them simply with garlic bread or a crusty loaf of bread (with lots of softened butter to slather on), you can serve them over pasta (highly recommend a fettuccini, bucatini or linguine). So, whether you seek to entertain your friends and/or family simply or more elaborately, these meatballs absolutely must be in your repertoire! And adding butter to the marinara should be considered non-negotiable!

Recipe

Meatballs in Buttery Marinara

Makes 18 large meatballs

Serves 5-6 as a main course, Serves 9-12 as an appetizer.

Ingredients

2 cups (92g) small cubed slightly stale Italian Bread (see notes)

1/4 cup whole milk

1/4 cup chicken stock or broth

2 large eggs

4-6 large cloves of garlic, minced

1/4 cup freshly chopped oregano (or you can use flat Italian parsley, but if you can, use the oregano)

1 cup (100g) Parmigiano-Reggiano, finely grated

2 Tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

2 teaspoons Kosher salt, divided (and more to taste)

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

1 pound ground beef (80/20) - see notes

1 pound ground pork

32-36 ounces of marinara sauce (see notes)

4 Tablespoons unsalted butter, room temperature

Garlic Bread OR

A Fresh Loaf of Italian Bread served with a large bowl of whipped for or softened butter

Directions

1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat.

2. In a large bowl combine the cubed bread, milk and chicken stock. Stir to combine. Set aside.

3. Heat a medium sized skillet. Add in the extra virgin oil. When warmed add in the minced onion and 1 teaspoon of Kosher salt. Sauté until the onions have softened (approximately 5-6 minutes). Remove from heat and set aside.

4. Stir in the eggs, garlic, oregano, grated cheese, 1 teaspoon of Kosher salt, black pepper and red pepper flakes (if using) to the bread mixture.

5. Break up the ground beef and pork into chunks before adding to the mixture. Blend well. Using your hands works best.

6. Mix in the slightly cooled sauteed onions. Mix well. Note: You can add in additional teaspoon of Kosher salt at this point. Or you can leave the total amount of salt to 2 rather than 3 teaspoons.

7. Using a large (2 1/4") ice cream scoop to form the meatballs. Place the meatballs on the prepared baking sheet.

8. Bake for 35-40 minutes or until the meatballs have an internal temperature of 160 degrees (F).

9. During the last 15 minutes of baking time for the meatballs, heat the marinara sauce and butter in a large saucepan.

10. Transfer the baked meatballs into the heated marinara sauce. Continue to simmer for at least 10-15 minutes to give the meatballs a chance to soak up some of the marinara.

11. Arrange the meatballs and buttery marinara sauce on a large platter.

12. Serve with thick slices of freshly made garlic bread or thick slice of a dense Italian Bread.

Other Meatball Recipes: Meatballs in Marinara, Cranberry Meatballs with Creamy Ranch Dip, Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers, Swedish Meatballs with Lingonberry Sauce, Bucatini and Meatballs, 

Notes: (1) You can make the meatballs early in the day. Cover and chill in the refrigerator until ready to bake. (2) Cut half inch slices of the Italian bread and set side out overnight to get stale before cubing. Use a good quality loaf of Italian bread. (3) You can make your own marinara or use store-bought (which I did here). I used a combination of a chunky marinara sauce (Bertolli Rustic Cut Marinara) and a smooth marinara sauce (my favorites are Carbone and Rao's for the smooth marinara sauce). They were used in equal ratios. (4) You definitely want to use an 80/20 ground beef mixture for the most flavorful and juiciest meatballs. Leaner cuts of beef will result in a drier meatball. (5) I used a large ice cream scoop (2 1/4" in diameter) to form the meatballs. If you make them by hand, they must be uniform in size.

Early Morning in Yellowstone (May 2024)

Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce

Many of us have bought a rotisserie chicken from the grocery store. While they are great when you are starving and want to put a meal on the table without any work, they can sometimes disappoint. Especially when the meat isn't juicy, it isn't pull off the bone tender, and it's flavor falls short of expectations. Did you know it is possible to create a rotisserie style at home? One having mouthwatering meltingly, tender, deeply flavorful meat that can be made in your own oven! I am here to tell you that you can! And here's the spoiler alert. The secret to creating the juiciest, most flavorful roasted chicken is a low and slow roasting time. 

Roasted for 3 hours (yes, three hours) at 300 degrees (F) is the key secret to making a roasted chicken far superior to any rotisserie chicken you can buy from your market. The secondary secret is rubbing the chicken with a butter and fresh herb mixture to add even more flavor to the juices as well as to the baby potatoes and garlic cloves roasting along with it. And yes, the potatoes and garlic cloves roast for 3 hours as well.

There are two ways of roasting the chicken. Place it breast side up and roast for 3 hours. Or place it breast side down, roast for 90 minutes, then turn it breast side up and continue roasting for another 90 minutes. In the first method, the skin has maximum exposure time to the heat and is more likely to get golden and crispy. In the second method, the breast meat retains its' moistness, yielding exceptionally juicy white meat. The downside is that the skin does not become as brown or crispy. So, you have to choose what matters most to you. A golden, crispy skinned chicken or one with incredibly succulent breast meat. I choose the later. Could I have increased the temperature to broil for 2 minutes before pulling the chicken out the oven to get a little more color? Yes, I could have. But I didn't. However, that is an option for you.

There are enough pan juices to make a gravy if you want. But why fuss if you don't have to. Besides the pan juices can be easily mopped up with some thick slices of a great bread. The Lemon Mustard Sauce is a great, very unexpected accompaniment to the roasted potatoes. The flavor of the chilled, creamy, tangy sauce served on the warm roasted potatoes creates a complex flavor profile that is certain to wow your palate! I highly recommend you serve it on the side and insist everyone at the table take a small spoonful to try before fully committing. I am willing to bet more than half of them will go in for larger spoonfuls! The addition of the sauce (served on the side) elevates a seemingly simple, rustic dinner to a whole other level. And turns an at home chicken dinner into something that feels more like a fine dining experience.

Paired with a great loaf of bread, a beautiful salad, and some wine (if you are wine lover) makes perfect weekend or Sunday afternoon dinner. This Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce is effortless and dinner party worthy! I wouldn't be surprised if it's one you decide is your signature dish, one you put on regular repeat. I also wouldn't be surprised if you never purchased a store-bought rotisserie chicken again. 

Recipe

Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce

Serves 4-5

Ingredients

1 (4 to 4 1/4 lb.) whole chicken (see notes)

2-3 pounds baby potatoes (see notes)

1 large head of garlic, cloves peeled

2 1/2 teaspoons Kosher salted, divided

4 Tablespoons unsalted butter, room temperature

2 Tablespoons chopped fresh herbs (thyme, rosemary, oregano)

1 teaspoon black pepper

3/4 cup mayonnaise

2 Tablespoons whole grain mustard

2 Tablespoons freshly squeezed lemon juice

Directions

1. Remove the chicken at least one hour before prepping for the oven.

2. In small bowl, mix together the butter, fresh herbs, 2 teaspoons Kosher salt and pepper. Blend well.

3. Preheat oven to 300 degrees (F).

4. Butter a 9"x13" baking pan. 

5. Add the potatoes and garlic cloves to the pan. Sprinkle with 1/2 teaspoon of salt.

6. Towel dry the chicken. Rub the butter/herb spread all over the chicken.

7. Place the chicken on top of the potatoes and herbs. Note: You can make a well by moving the potatoes around, so the chicken sits in comfortably.

8. Place the baking pan on a baking sheet and insert into the oven. Bake for 3 hours! Note: You can begin by placing the chicken breast side down and baking for 90 minutes. Then turn chicken breast side up and continue baking for another 90 minutes. If you use this method, the skin on the chicken will not get to a golden-brown color, but it will still be very delicious!!

9. Remove the chicken and potatoes and arrange on a serving platter along with all of the juices. Note: Stir the potatoes in the juices before transferring to a serving platter.

10. Mix together the mayonnaise, whole grain mustard and lemon juice. Serve with the chicken and potatoes. Note: Ideally, make the Lemon Mustard Sauce when you begin baking the chicken, so it has time for the flavors for blend. Once made, cover and keep chilled in the refrigerator.

Notes: (1) If you baby potatoes are more than 1 1/2" in diameter, cut in half. If smaller, keep whole. (2) I used an equal proportion of thyme, rosemary and oregano to create 2 Tablespoons. (3) If you live in the Midwest, look for Miller Chicken (they have small family farms in northern Indiana and southern Michigan). Their chicken is absolutely the best.

Roasted Chicken Salad

For some admittedly selfish reasons, September has long been one of my favorite months of the year. From the long ago days of the return to the new school year, to a wedding anniversary, to birthdays, the arrival of the month was like a reward for surviving the sweltering humid summer weather. However, with having experienced a profound loss this year, September had lost some of its' appeal and enchantment. Fortunately for me, I am blessed with and surrounded by an incredibly supportive, thoughtful, generous, intuitive group of friends who have, through their gestures and words, ensured my affinity for the month of September was not completely lost. In addition to having a happy, memorable birthday this year, one of the unexpected outcomes of their love has been my increased return to creating sweet things and savories in the kitchen. So, in some ways, the recipe for this scrumptious Roasted Chicken Salad may have never come about if it hadn't been for them.

The other source of inspiration for this Roasted Chicken Salad was the flavors typically associated with the fall season. Specifically, apples (Honey Crisp) and dried cranberries. If your ideal chicken salad contains those two ingredients, then either keep reading or scroll down to the recipe. Today is your lucky day!

Initially when making this chicken salad I briefly considered poaching the chicken breasts. But I wanted this it to have a depth of flavor only roasted chicken could bring. I vacillated between making it with a store-bought rotisserie chicken or bone-in chicken breasts roasted in the oven. I went with the second option. But if you like simplicity or are short on time you could easily make this chicken salad with a rotisserie chicken you shred yourself.  

I was this many years old when I learned the easiest way to shred a roasted chicken or roasted chicken breasts was to do it a standing mixer fitted with a paddle attachment! That may sound a little crazy, but it actually works. Throwing big chunks of still slightly warm (versus cold) chicken in the mixer and then stirring on low-medium until it's shredded results in perfectly shredded chicken done in only a few minutes without a big mess. You might end up with a few huge pieces of shredded chicken, but those can easily be broken up with your fingers or a fork.

One of the keys to a perfectly textured chicken salad is size of the diced apples, shallots, and celery. While the shallots will be more finely minced, the apples and celery should be small diced (about a 1/4" in size) so your finished chicken salad has some crunch and texture to it.

The dressing is made simply with mayonnaise and Dijon mustard. The recipe below gives you a starting point for the dressing amounts you need for each. But the consistency of a great chicken salad is most often based on personal preference. Some like it less creamy, others like it very creamy. If you are on team creamy, keep in mind the following ratios when adding more of each. For every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard.

A Roasted Chicken Salad may be the most versatile "salad" out there. It can be enjoyed on croissants, slices of bread, rolls, buns, or pita bread for the sandwich presentation. It can be served with crackers, slices of a toasted baguette, or leaves of lettuce as an appetizer or light lunch presentation. Or you can just eat a small or large serving with a fork all by itself paired with or without your favorite fruits or vegetables. It's great for picnics, barbecues, girl lunches, informal gatherings, tailgating, or cocktail parties. In other words, this one bowl wonder is definitely something you absolutely need in your life. 

You will find many variations of a Roasted Chicken Salad, but, and I may be tad biased, I think this is the BEST, most flavorful, most satisfying to eat one. Great food doesn't have to be 'fancy' or 'complicated' or 'expensive' to make. Great food can be simple to make. And I would definitely put this Roasted Chicken Salad in the great food category!

Recipe

Roasted Chicken Salad

Ingredients

2 1/2 pounds chicken breasts (skin on, bone-in), roasted (or you can use a rotisserie chicken)

1 cup mayonnaise, plus more to taste

1 Tablespoon Dijon mustard. plus more to taste

3/4 teaspoon Kosher salt

1/2 teaspoon black pepper

1 cup small diced Honey Crisp apple (about one medium sized unpeeled apple)

1/3 cup small diced shallot (about one large shallot)

3/4 to 1 cup small diced celery (about two large stalks)

3/4 cup dried cranberries

Optional: 2 Tablespoons freshly minced tarragon

Directions

1. Preheat oven to 375 degrees (F). Line a baking sheet with aluminum foil. Drizzle olive oil on top of the chicken breasts. Season with Kosher salt, pepper, and onion powder. Roast for 45-60 minutes or until internal temperature is 165 degrees (F). Allow to cool to touch. Then remove the bone from the chicken breasts while they are still warm. Note: You want 1 1/2 pounds of roasted chicken after the bones are removed.

2. Use your hands to the chicken breasts apart into 2 or 3 pieces. Place the pieces in the bowl of standing mixer fitted with a paddle attachment. Turn on medium-low speed to shred the chicken. Alternately shred the chicken using two forks.

3. Mix together the mayonnaise, Dijon mustard, Kosher salt and pepper. Set aside.

4. In large bowl combine the shredded chicken, diced apples, diced shallots, diced celery and dried cranberries (and Tarragon if using).

5. Add in the mayonnaise/mustard mixture and stir to combine. If you want the chicken salad creamier add in more mayonnaise and Dijon mustard (for every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard).

6. Chill for at least one hour before serving to allow the flavors to blend. Can be made early in the day or day before serving. Covered and chilled in the refrigerator, the roasted chicken salad will be good for 3-4 days, if it lasts that long.

Notes: (1) If you don't want to roast your own chicken, use a good store-bought rotisserie chicken (skin removed). Shred all of the chicken to get a yield of about 1 1/2 pounds of meat. (2) Instead of shredding the chicken you can cut it into cubes, although I much prefer the texture of a shredded chicken salad.

Classic Bolognese

 

Some things cannot be rushed. Some things require care and patience. And a Classic Bolognese would be one of those things. A plate of a slowly simmered, rich, deeply flavored Bolognese tossed in pasta may be one of the most satisfying, comforting meals to serve to those you love. The most epic dinner parties or the most memorable Sunday dinners call for a large platter of this Classic Bolognese, a loaf of great bread, a bottle of a great wine, maybe a lovely salad, and maybe a simple affogato for dessert. While this meal itself may appear to be seemingly simple, one bite of the Bolognese and your taste buds will immediately recognize the complexity and layers of flavor in the sauce. It's a far from simple meal.

There are many versions and interpretations of Bologna's famed sauce. And as much as I love Ann Burrell's milk free, very tomato and red wine forward Bolognese (this one) as well as Mario Batali's veal, pork, and pancetta version (this one), a Bolognese sauce heavily based on the one created by Marcella Hazan is hands down the gold standard of ragus. While I wouldn't tell you to abandon your version of a Bolognese, the one your family and friends swoon over, I would tell you this version might have you wishing you discovered it first or maybe even sooner.

Onions, carrots, celery, ground chuck, whole milk, dry white wine, a dash of nutmeg, Kosher salt, black pepper, and imported Italian tomatoes come together to create the most highly nuanced, deeply flavored sauce. There is no garlic, red wine, tomato paste, pork, veal, guanciale, pancetta, or herbs in this sauce. While the absence of those ingredients may have you taking pause, I promise you not at all be mad about it.

Even though the ingredients here matter, the process of making the Bolognese matters even more. According to Marcella Hazan, there are three essential points you must remember when making a successful ragu. To start, the meat should only be sauteed just barely long enough to lose its' raw, red color. Browned meat will lose its delicacy. Second, the meat must be cooked in the milk before the tomatoes are added as this helps to keep the meat creamier and sweeter tasting. And lastly, the sauce must cook at a very low simmer for a very, very, very long time. Minimally for 3 1/2 hours and ideally somewhere closer to 4 1/2 hours (maybe even 5). For the most optimal, richest, deepest flavor, time matters.

The milk and wine are added in separately during the cooking process. And both must evaporate before subsequent ingredients are added in order to achieve the Bolognese's signature flavor. The slower cooking process enabling the milk to reduce and evaporate concentrates the flavors of the milk, meat and other ingredients and prevents curdling, thereby creating a deeper more complex sauce. Allowing the alcohol in the wine to evaporate not only concentrates its rich flavors, but it also adds depth to sauce. The result is a more complex, well-rounded sauce rather than one having a more dominant, overpowering alcohol taste. 

The long simmering time for the Bolognese is essential to tenderizing the meat as well as creating its signature rich, complex, almost velvety like texture. Additionally, it completely eliminates the possibility of a watery sauce. And there may be nothing worse than a watery Bolognese.

The union of a great pasta and the Bolognese is a marriage made in heaven. There are any number of great pasta options to pair with the ragu. From Tagliatelle, to Pappardelle, to Fettuccine, to Rigatoni, to Penne, to Ziti, to Bucatini, to the Tubular Pasta I used here. The only pasta I would recommend not using is spaghetti as the chunky meat sauce doesn't cling well to the slippery, thin pasta.

My new taste tester gave this Classic Bolognese a rating of 9.1. Which wasn't too far off from my rating of a perfect 10. Because you need nothing less than perfection (or as close to perfection as possible) in your life, this Classic Bolognese is destined to be your (newest) favorite, the one you make when you want to impress your family/friends, and the one bringing you much needed comfort. 

Recipe

Classic Bolognese

Makes at least 6-7 cups of sauce

Ingredients

1 Tablespoon olive oil

3 Tablespoons butter, plus 1 Tablespoon for finishing

1 cup diced yellow onion

1 cup diced celery

1 cup diced carrot

1 3/4-pounds ground chuck (80/20)

1 teaspoon Kosher salt, plus more to taste

1/2 teaspoon black pepper

2 cups whole milk

5-7 grates of a nutmeg

2 cups dry white wine (i.e., Pinot Gris, Pinot Grigio)
2 - 28 ounce cans imported plum tomatoes, chopped with all their juices (e.g., San Marzano)

1 to 1 1/4 pounds of pasta

Freshly grated Parmigiano Reggiano

Directions

1. In a large cast iron casserole pot, add in the olive oil and butter. When the butter has melted, add in the diced onion. Sauté over medium heat until slightly translucent (about 2-3 minutes).

2. Add in the celery and carrot and cook gently for 2-3 minutes.

3. Add in the ground beef, crumbling it the pot with a fork. Add in 1 teaspoon salt and 1/2 teaspoon black pepper and cook only until the meat has lost its raw, red color (do not overcook or brown).

4. Add in the milk, turn the heat to medium high and cook, stirring occasionally, until the milk has evaporated (this will take 10-15 minutes).

5. Add in the grates of nutmeg.

6. Add in the dry white wine. On medium high heat cook until the wine has evaporated. Stir occasionally (this will take 10-15 minutes).

7. Add in the tomatoes and juice and stir completely. When the tomatoes have started to bubble, turn the heat down to a simmer. Cook, uncovered for 3 1/2 to 4 hours, stirring occasionally.

8. Taste for salt and stir in one tablespoon of butter.

9. Cook your pasta.

10. Pour some of the Bolognese on the bottom of a platter.  Top with the cooked pasta. Pour some of the remaining sauce over and toss. When the pasta is lightly coated. Top with the remaining sauce and toss again, just lightly. Serve with some freshly grated Parmigiano-Reggiano. Important Note: You will not use all of this Bolognese if using 1 or 1 1/4 pounds of pasta. You will enough left over to freeze for reheating on a cold, chilly day. You only need 2 1/2 to 3 cups of sauce to toss with the pasta. You can always have another cup on the side for those who want an even heavier serving.

Notes: (1) This recipe highly based on Marcella Hazan's Meat Sauce Bolognese Style from her cookbook "The Classic Italian Cookbook". The amounts of the vegetables were increased and the order in which the milk and wine were added were the only two changes made to her recipe. (2) The Bolognese can be made a day ahead. Keep covered and chilled in the refrigerator. Reheat slowly over low heat when ready to serve. (3) Sauce can be frozen in freezer proof containers or plastic freezer bags for up to 3 to 4 months, but three months would be the optimal time limit.