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Wednesday, October 19

Pinot noir-braised pot roast with root vegetables

Oil, extra-virgin olive
2 tablespoons +
Beef chuck roast, cut into 1 ½-inch cubes
2 pounds
Salt, kosher
1 tablespoon
Pepper, freshly ground

Flour, all-purpose
Carrots, peeled, cut into 1-inch pieces
6 medium
Parsnips, peeled, cut into 1-inch pieces
3 medium
Leeks, white & green parts only, cut into 1-inch pieces
Celery root, peeled, cut into 1-inch pieces
1 pound
Pinot noir, fruity
750 ml
Butter, unsalted
4 tablespoons +
4 tablespoons
Vinegar, white balsamic
1 teaspoon +
½ cup
Onion, red, thinly sliced
Bay leaf
1 tablespoon
Peppercorns, pink, whole
1 teaspoon
1 ½ cups +
Potatoes, Yukon, peeled, cut into 2-inch pieces
1 ½ pounds
Onion, sweet, chopped
1 large
Parsley, chopped
  1. In a large enameled cast-iron casserole, heat the oil. 
  2. Season the meat with salt and pepper, and dredge in flour. 
  3. Working in two batches, sear the meat over moderately high heat until browned on all sides, about 5 minutes per batch; transfer to a plate. 
  4. Add the carrots, parsnips, leeks, and celery root, and cook over moderate heat for 5 minutes. 
  5. Return the meat and juices to the casserole, add the wine, and bring to a boil. 
  6. Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 ½ hours. 
  7. Stir in 4-tablespoons butter and vinegar; season with salt and pepper. 
  8. Meanwhile, pack the sliced onion into a 1-quart jar. 
  9. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns, and water; bring to a boil until the sugar is dissolved. 
  10. Pour the brine over the onion, and let cool; drain well. 
  11. In a medium saucepan, cover the potatoes and onion with cold water; bring to a boil. 
  12. Add a big pinch of salt, and simmer until the potatoes are very tender, about 40 minutes. 
  13. Drain the potatoes; return the saucepan. 
  14. Add 4-tablespoons butter, season with salt and pepper, and whisk until a chunky puree forms. 
  15. Spoon the mashed potatoes into shallow bowls. 
  16. Top with the pot roast, garnish with the pickled red onions and parsley, and drizzle with olive oil.
Recipe from Food&Wine Magazine, November 2016

Mini bourbon pumpkin praline cheesecakes

Gingersnap cookies, crumbled
1 ½ cups
Cinnamon, ground
1 teaspoon
Butter, unsalted, melted
¼ cup
Salt, kosher
1/8 teaspoon
Cream cheese, room temperature
16 ounces
¾ cup
Flour, all-purpose
1 ½ tablespoons
Pumpkin pie spice
2 teaspoons
2 large
Pumpkin puree
1 cup packed
2 tablespoons
Vanilla extract
1 teaspoon
Sugar, granulated
1 cup
Half & half
½ cup
Butter, unsalted
1 tablespoon
Baking soda
Vanilla extract
½ teaspoon
Pecans, chopped
1 cup +
  1. Preheat the oven to 325°F; mini cheesecake pans lightly buttered (yield: 36). 
  2. In a small bowl, combine the cookie crumbs, cinnamon, butter, and salt until moistened. 
  3. Divide evenly among the wells of the mini cheesecake pan, and press down firmly. 
  4. Bake for 8 to 10 minutes, until set; cool to room temperature. 
  5. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. 
  6. Beat in the flour and spices. 
  7. Add the eggs one at a time. 
  8. Beat in the pumpkin, bourbon, and vanilla. 
  9. Divide the mixture among the wells of the cheesecake pan, filling to just below the top of the pan. 
  10. Bake the cheesecakes for 20 minutes, until the edges are firm but the center is still jiggly. 
  11. Transfer the pan to a cooling rack; cool to room temperature, then transfer to the refrigerator to chill overnight. 
  12. Remove the cheesecakes from the pan and place on a wire rack set in a baking sheet. 
  13. In a large saucepan over medium-high heat, combine the sugar, half & half, butter, salt, baking soda, and vanilla. 
  14. Stir the mixture until boiling and the sugar has dissolved completely. 
  15. Turn the heat to medium-low and continue stirring until the mixture reaches 238°F to 241°F on a candy thermometer (soft ball stage; the mixture will begin to take on a light caramel color). 
  16. Stir in the pecans, and remove from heat. 
  17. Stir the mixture until it begins to thicken and become creamy. 
  18. Using a spoon, drop heaping tablespoons of the praline mixture onto the top of each cheesecake, and garnish with a toasted pecan halve; allow to cool. 
  19. Chill the cheesecakes until ready to serve; can be made up to 1 day in advance. 
Recipe mildly adapted from The Suburban Soapbox.