Instant Pot Roast Beef

|
By
|
Comments are off for this post

I don’t use my InstantPot as often as I should. I break it out once a week or two, usually for chicken stock from my leftover bones. I’ve had it for a couple of years now, kind of buying it just to see what all the fuss was about – but being pleasantly surprised by the power it wielded. The saute function has quite a  bit of gumption, and you can get a pretty decent sear on a hunk of meat.

Searing your proteins in the same pan you cook your dish in yields a TON of flavor, that goes right back into whatever it is you’re making. In this case it made for one of the most incredible pan sauces I’ve had in my life. That’s another nice perk too – you can thicken your sauce right in the same pan as well. Who doesn’t love one less dish to wash?

I’d pinned this method for a cheap, lean cut of beef in the Instant Pot a couple of years ago. Scoffing at the idea that a rare roast could be attained in a pressure cooker! It got buried in my pins, and hadn’t given it a thought until I came across a nice sirloin roast marked down at my grocery store last week. For $9 I figured I could take a gamble…

Made it at lunchtime one day, thinking I could just slice it and use it for roast beef sandwiches for lunches. It ended up turning out so good we ate it for dinner, popping it in the oven for a few minutes to reheat. Everyone loved it. And it really couldn’t be any easier or more foolproof.

A quick sear on all sides. A few additions of onions, garlic, and spices. Beef broth. Then cook under pressure for 3 minutes, and let the pressure release naturally for 30 minutes. I then added some red wine to the pan drippings, along with a little cornstarch to thicken. Served it over the thinly sliced beef along with some roasted reds and asparagus. One of the best meals we’ve had in a long time! It was honestly just as good as prime rib, for about one quarter of the price and time involved in preparing it.

I used a 3 pound roast, and it was the perfect hair scant of medium-rare. If you want your roast more well done, or it’s larger – you can continue cooking by recovering and keeping InstantPot on warm for more time. If you don’t have a meat thermometer, get one. They’re cheap and are worth their weight in gold when it comes to worrying about the doneness of things.

Instant Pot Roast Beef with Red Wine Sauce

3 Tbsp olive oil
3 pound sirloin roast
6 cloves garlic, minced
1 large onion, peeled and sliced
1 tsp dried thyme
1 bay leaf
1 1/2 cups beef broth
2 Tbsp soy sauce
kosher salt
fresh ground black pepper
1 cup red wine (Merlot or Pinot Noir)
3 Tbsp cornstarch

With InstantPot on Saute function, heat up 2 Tbsp of olive oil. Season roast on all sides with salt and pepper. Place roast into pot, cook for 4 minutes – then flip roast and cook for another 4 minutes on other side. Remove roast from pan to a platter and set aside.

Add remaining olive oil to pan, along with the sliced onions and garlic. Cook until onions are starting to soften, about 3 minutes. Add thyme and bay leaf and cook for additional minute. Pour the beef stock in, and using a wooden spoon – scrape the bottom of the pan to scrape up any browned bits that are lingering. Add soy sauce and turn off.

Place the trivet in the bottom of the instant pot, on top of the beef broth mixture. Place the roast on top of the trivet. Close and seal the valve. Place on High pressure for 3 minutes. Once it’s done, let it sit for another 30 minutes to release the pressure naturally and continue to cook.

After 30 minutes, remove lid and check the temperature with a meat thermometer. You’re looking at 120-125 for rare to medium rare. And 130-135 for medium to well done (but, why would you do that?). Remove roast to a platter and tent with foil while you prepare the pan sauce.

If you like, strain the onions out of the pan drippings. Pour broth back into pot, along with the red wine, and place on Saute function. Bring to a boil. Whisk cornstarch with 1 Tbsp cold water, and add to sauce. Stir until just thickened – which happens very quickly.

Slice beef thinly across the grain and serve with pan sauce on the side.

Bacon Broccoli Salad

|
By
|
Comments are off for this post

We had our first snow fall on Chincoteague last night. It wasn’t much – but was enough to get the kids out of school for the day, and enough to make a batch of snow cream for breakfast. I made an affogato with mine (I got a new espresso machine a couple weeks ago, y’all!), and it was pretty much life changing.

So now that we’ve gotten our dose of snow, I’m really ready for the warmer days ahead. Ready to have my playlist be whole again, for one. I have to remove quite a few songs that I just can’t listen to in the winter, without bawling like a baby…

This year I’ve been in better spirits due to our get-together’s we’ve had with the LBC (Little Beach Crew) in the off-season. Friends who are like family, that we spend so many glorious boat days with in the summer.  And while that’s been great, it’s safe to say that we’re all ready to resume our Sunday suppers out on the water!

We usually plan out our meal via Facebook chat during the week, everyone bringing something. This broccoli salad was something I always begged Rebecca to bring. Her sister Jessica also makes it as well, but I’m usually begging her to bring cookies…

I happily ate this broccoli salad, week after week, month after month. Always squirreling away any leftovers into our cooler, so that I could enjoy another round later – after the boat was out of the water and boys were in bed. Figure that’s better than the cookies, right? There are never any of those leftover, by the way.

Everyone has their own riff on broccoli salad – but for me this one will always win. Slightly crunchy broccoli, crisp bacon, and chunks of cheddar are the centerpieces. And the dressing couldn’t get easier: mayo (I substitute in some Greek yogurt), a sprinkle of sugar, and a splash of vinegar. It’s not QUITE as good as it is out on the boat, but everything always tastes better outside anyway.

So until the LBC is pulling into our “one particular harbor” – I’ll be getting by with my broccoli salad and Buffett ballads. Which really isn’t all that much different than summer anyway, I suppose. Stay warm, friends!

Bacon Broccoli Salad

6 pieces thick cut bacon, chopped
2 heads broccoli, florets removed and roughly chopped
1 red onion, peeled and finely diced
8 oz cheddar cheese, diced
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
2 tsp granulated sugar
1 Tbsp apple cider vinegar
kosher salt

In a medium skillet over medium high heat, cook the bacon until evenly brown and crisp. Remove to paper towel lined plate and set aside.

In a large bowl prepare the dressing by whisking mayo, sugar, and vinegar.

Add in chopped broccoli, diced onion, cheddar cheese, and cooked bacon. Toss to combine with the dressing. Season to taste with salt.

Chill for at least an hour before serving.

Italian Sausage Soup

|
By
|
Comments are off for this post

Italian Sausage Soup

Much of the East Coast is getting bogged down with rain today. And, I’m feeling it. I made and photographed this recipe a couple of weeks ago – and meant to share it last week. However, I lost a very close friend last week kind of suddenly. I say “I” – but I really mean our whole community – as everyone is mourning the loss of our dear Laura. I haven’t really felt like doing much of anything the past few days, besides moping around the house, with the occasional uncontrollable sobbing. I’m getting there. Grief just sucks, ya’ll.

Needless to say, a couple of rainy days to stay in my pajamas is just what the doctor ordered. Figured I could at least take a few minutes to share this recent recipe find with you guys! And, what better meal is there to enjoy on days like this, than a warm bowl of filling soup?

I came across this recipe in the Loaves & Fishes cookbook by Anna Pump, another favorite which was lurking in the “lost pile”. All of her cookbooks are phenomenal. She was a close friend of our Majesty The Queen (Ina Garten) and collaborated at Barefoot Contessa in the Hamptons with Ina for years, as well as running her own successful shop and bed & breakfast. She too passed rather suddenly back in 2015, and I will always treasure the books and recipes she left behind. But, I digress… As I’d mentioned, I made this substantial soup a couple of weeks ago now – and haven’t been able to stop thinking about it since!

It came together really quickly, with simple ingredients that are easy to find – or you may even have on hand already. It was also really quick to cook too. Most soups take ALL DAY to have a really deep flavor. But the addition of two kinds of sausage, both ground and link, really pack a punch in that department – yielding a soup that tastes like its simmered for hours, in less than one.

I served it along side some warm crusty rolls and a simple fresh green salad to round out the meal. Everyone really enjoyed it, and it will definitely be one I make again soon! Might try adding cannellini beans the next go-round.

Italian Sausage Soup

2 Tbsp olive oil
5 links sweet Italian sausage (1 package)
12 oz hot bulk pork sausage (1 tube – I like Jimmy Dean)
2 medium yellow onions, chopped
1 green pepper, diced
2 carrots, peeled and sliced
6 cloves garlic, minced
1 (28 oz) can diced tomatoes
1 1/2 cups dry red wine (Pinot Noir or Merlot)
6 cups chicken stock
1 tsp dried oregano
3 zucchini, diced
1 cup orzo
1 tsp kosher salt
1 tsp black pepper
fresh basil or parsley, chopped (for garnish)
1/2 cup grated Parmesan cheese (for garnish – optional)

Heat oil in 5-quart dutch oven over medium heat, add the link sausage and cook for about 6 minutes on each side, until cooked through. Remove and set aside to cool. Once cool, slice into 1/2-inch slices.

Meanwhile, add the bulk sausage to the same pan, breaking up with a spoon to brown evenly. Cook over medium-high heat for about 5 minutes, until cooked through. Remove to plate and set aside. Discard all but 2 Tbsp of fat from the pan.

Return pan to heat and add the onions, green pepper, carrots, and garlic – saute for about 3 minutes until onions are starting to soften. Add the tomatoes, wine, chicken stock, zucchini, oregano, salt, pepper, and both kinds of sausage back to the pan. Increase heat to high and bring to a boil – about 10 minutes.

Once soup is boiling add the orzo, and reduce heat to medium-low. Cover and let simmer for about 15 minutes. Stir in fresh basil or parsley before serving. Season to taste with salt.

Serve with bowl of grated parmesan cheese for sprinkling, if you like.

*If you have leftover Parmesan rinds saved, this soup is a great place to use it! Just toss it in when you add the liquids.

Source: The Loaves and Fishes Cookbook – Anna Pump

Hot Pizza Dip

|
By
|
1 comment

With Super Bowl Sunday coming up this weekend, I thought it was only pertinent that I share one of my favorite easy appetizers. Honestly, it’s probably my favorite appetizer. Ever. During football season I probably make it close to every weekend. For years now.

It’s all of your favorite things about pizza, in a creamy dip form, that is approximately one million times easier than making traditional pizza. The recipe is easily scaled up, making it convenient to feed a large crowd. I also love that it is layered, and not mixed together – making for a nice presentation.

As far as toppings go, you can certainly get creative. But, I like to stick with classic options – pepperoni, mushrooms, olives, green peppers, red onion (they, along with the peppers, lend a  lovely little crunch). I serve with store-bought pizza crust that I’ve cut into bite size pieces, but it’s equally good on crackers if you don’t have that on-hand.

Add this to your line-up this weekend, you won’t regret it!

Hot Pizza Dip

1 (8 oz) block cream cheese, softened
1/2 cup pizza sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese
1 mushroom, thinly sliced
1/4 cup mini-pepperoni (or quarter regular sized)
2 Tbsp black olives, sliced
2 Tbsp green peppers, finely diced
2 Tbsp red onion, finely diced
1 tsp dried oregano
store-bought pizza crust (like Boboli), cut into bite-size pieces

Preheat oven to 400 degrees.

In a 9-inch pie plate, spread the cream cheese evenly over the bottom of the plate. Spread pizza sauce on top of cream cheese. Top with mozzarella and Parmesan cheeses.

Place mushroomms, pepperoni, and olives evenly over the cheese. Sprinkle the peppers, onions, and oregano on top.

Bake in preheated oven for 15-20 minutes. Serve with warmed pizza crust pieces or crackers.

Source: adapted from Taste of Home