Holiday Dinner Delights
I’ve been busy cooking my heart out in the kitchen all afternoon. Dinner is just a couple of hours away, and my apartment is filled with wonderful smells!
I made a batch of dinner rolls earlier, which decided they did NOT want to rise properly. Fortunately, my live-in taste tester extraordinaire says they still taste delightful!
I also made a batch of asparagus potato chowder.
The recipe called for this to be served cold, but it tastes DELIGHTFUL warm, so that’s how I’ll be serving it. The link to the recipe is here: http://www.npr.org/templates/story/story.php?storyId=9497433
We’ll also be enjoying a mixed green salad with a cranberry-orange viniagrette dressing that I’ll be making shortly.
Our main course will be a beef eye of round roast. The fact that I got the roast on sale for $1.89 a pound makes this meal even tastier! The cut of meat comes from the back portion of the animal, making it a bit tricky to cook without getting tough. The key is to keep as much moisture in it as possible. So, I dry rubbed it with a blend of sea salt, garlic powder, and black pepper. That’s it…nothing more will be needed to make it INCREDIBLY moist and delicious. It’s ALL in the cooking method:
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Our dessert will be simple and sweet. A steaming hot cup of coffee and some of the Christmas cookies that I made last weekend.