Pot Roast, Italian-Style

This recipe is one that evolved over time into our standard main course at Christmas dinner. It is very easy and always turns out great.

Pot Roast, Italian-Style

Olive Oil
3-4 Pound Rib Roast
Salt
Black Pepper
4-5 large shallots (sliced thickly)
2 large carrots cut into quarter inch thick slices
2 celery ribs cut into quarter inch thick slices (include the leaves)
6 cloves of crushed garlic
1 cup of dry red wine (it needs to be drinkable, two buck Chuck is okay, but not 50 cent Fred)
1 pound of peeled, seeded and chopped Roma tomatoes

Preheat the oven to 325 degrees.

In a large Dutch oven heat 2-3 tablespoons of olive oil over a medium heat.

Salt and pepper the beef on all sides.

Brown the beef on all sides (including the ends) in the Dutch oven. It should take about eight minutes. When done remove the beef and set aside.

Add 2-3 more tablespoons of olive oil to the Dutch oven then add the carrots, celery, garlic and shallots. Cover and cook for about 8 minutes, stirring about every half minute.

Add the wine and tomatoes to the pot and bring to a boil for about 5 minutes.

Remove from the heat, add the beef and push it down into the liquid.

Cover and put it in the oven for about two hours or until the meat is fork tender.

When it comes out of the oven, remove the meat, tent it with foil, and let it rest on a cutting board for about 15 minutes.

For the next part be careful, this year is the first time I have not burned myself. Ladle about one and a half cups of the solids from the pot into your blender. Blend until smooth adding liquid from the pot as required. When you start this, it looks all wrong, that’s okay. When you are done, you will get a rich, orange looking tomato sauce that is to die for.

Serve with your favorite pasta or potatoes for some of the best comfort food around.

The Rombauer Family Joy of Wine Fundraiser

And for those of you that are not into cabs, how about a killer Chardonnay release party just up the Silverado Trail from Silver Oak.

The ninth annual Charitable Fundraiser benefits the UCSF Rombauer Cancer Research Fund for Pancreas Cancer and Hospice of Napa Valley. The event will include wine tasting, hors d' oeuvres, live music, 2006 Chardonnay release.

http://www.rombauervineyards.com/

Saturday, August 04
Phone: 707-963-5170
Tickets are $50 per guest.
Must be 21 years or older to attend.
Event is from 10:30am to 3:00pm.

Fort Cronkhite Hike

Recently on weekends we (Lisa, Alexa and I) have been doing to some hiking around bay area parks. What we have found are some breathtaking views that are just a short walk from the parking lot. On a recent outing we visited Fort Cronkhite, located in the Marin Headlands just north of the golden gate bridge. Fort Cronkhite is part of the Golden Gate National Recreation area. The fort is a former World War II military post that stands at the edge of the Pacific Ocean. Today it is one of the few preserved examples of these World War II "mobilization posts" remaining in the country. The fort's barracks, mess halls, supply buildings, and other structures are preserved to tell the story of the soldiers who waited here for an enemy that never came.

From the parking lot take the trail that heads north into the Marin Headlands coast line. You will see signs that say "Battery Townsley". As you get up the hill the trail splits into paved and unpaved trails. The unpaved trail goes lower and closer to the ocean, and the paved trail goes higher and ends at the battery. Both trails are very safe, well marked, and easy going once you get up the first hill. If you have a young one in a stroller, the paved trail is the best option. After about a ten minute walk, this is what you will see.

Rombauer Vineyards, 2005 Rombauer Zinfandel (Junk)

This is the worst wine I have had in a long time. I don't really think it qualifies as wine, it is port, or at least it tastes like port to me. The winery tasting note says "Rombauer Vineyards' 2005 Zinfandel represents the very essence of California Zinfandel". Nope, not even close. As a general rule, buy Rombauer Chardonnay, and pass on the red wines you can do much better for much less. Or to quote my friend Bob, "The red wine here sucks!".

Silver Oak, 2003 Alexander Valley Cabernet Sauvignon

The 2003 Alexander Valley Cabernet Sauvignon is fairly typical of Silver Oak, not great, but very good. The wine is dark ruby red, and initially comes out of the bottle very tight. Very nice nose of black cherry, and oak (might be because I tasted it in the barrel room). Very full-bodied (again high alcohol content), nice hints of cherry and spice. Very long and tannic finish. Basically this wine is not ready for prime time, lay it down for about six month to a year, or decant about an hour before serving.

Rombauer Vineyards, 2006 Carneros Chardonnay

This wine is full-bodied (meaning high alcohol content) with peach and butter flavors. A slightly oily texture in your mouth and not much oak. As usual it ends with a long complex and buttery finish. If you want Chardonnay and you don't know anything on the wine list, this one is always a good choice.

Bob's Pepperoni Risotto

This is a great risotto for summer time, it is slightly spicy with a firm texture that goes great with a good cabernet. Bob was nice enough to train me up on this recipe over the 4th of July and it is a new favorite of mine. The other thing that makes this great (for me anyway) is that I have only cooked it on the barbeque grill.

1 cup of diced pepperoni, casings removed
1 cup of 1 inch pieces of asparagus.
2/3 cup chopped onion
1/3 cup chopped shallot
2 large garlic cloves, chopped
1 cup arborio rice
4 to 5 cups canned low-salt chicken broth
1 cup grated Parmesan cheese
1/3 cup chopped fresh Italian parsley

Bring broth to simmer in large saucepan. Cover and keep warm over low heat. Sauté pepperoni, onion and garlic in heavy large saucepan over medium heat until onion is tender, about 8 minutes. The pepperoni should have enough fat to keep the onion from sticking, but if it doesn't add a little olive oil. Add rice and stir 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next, about 20 minutes total. As you are cooking the rice taste it every few minutes to determine if it is done. When almost done, stop adding broth, add the asparagus cover and cook until slightly rice is slightly over done (three to four more minutes). This gives the rice a more firm, almost crispy texture. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.Transfer risotto to large bowl. Sprinkle with remaining parsley. Pass remaining 1 cup cheese separately.