I think I may have, inadvertently, created a new weekly task. Last weekend I cooked our first feast of the season and this weekend, well, I am doing it again. Although not planned, I have found that Sundays are a wonderful time for me to devote a few hours in the kitchen. Sundays I typically spend time with my laptop, in my “soft clothes”, and doing things about the house. Lately, we rarely even leave the house on Sundays resulting in lots of extra time that is difficult to come by during the week. Therefore, Sundays are cooking days!
This week’s Fall-ish feast consists of roast, veggies, and apple pie. Roast is a bit heavy for summer however, today the high is 74 degrees – perfect. And apple pie, while some may say is typical summer fare, I say was made for the Fall. Apples are in season right now and a warm pie, right out of the oven, is best on a cool day. I have my favorite apple pie recipe, given to us by a friend of Jason’s grandparents, that results in some serious melt-in-your-mouth deliciousness.
A roast is best when prepared in a slow cooker. Jason and I have a lovely slow cooker that must be feeling quite lonely underneath the cabinet as it was neglected for many months. Not any more. Slow cooker, prepare yourself to be utilized! We purchased a 2.5 pound Kobe beef roast that, I swear to you, stared at us from within the butcher case, softly beckoning us to take it home. A bag of carrots, two large russet potatoes, and a large yellow onion later and we only lack the finishing touches. After slicing and dicing the veggies, we placed the roast on top. Next, we poured a liquid demi-glace (made on the stove) over the top followed by a package of onion soup, dissolved in water. Some Worchestershire sauce, salt, and pepper and the roast is good to go!
Now, it is simply a matter of waiting. We started the slow cooker at 10 AM, knowing the cooking time is ten hours. Plenty of time for writing, cleaning, laundry, and apple pie making.
Speaking of apple pie, the greatest challenge here is slicing and peeling the apples. The rest is, well, easy as pie. It takes about half an hour of prep and an hour in the oven, sometimes a bit longer in our oven.
Ten hours later and much accomplished, it’s time to enjoy feast number two. I think I’m ready!
What seasonal delights are you enjoying this week, readers?
I am really getting to where Sunday is my favorite day of the week, and I can really see why a day of rest is so good! Man, that roast was so good – thanks for all your hard work, babe!
Thank you, mister! I, too, love Sundays. Yay for Sunday this week as well.