Every Saturday we host our
family Sabbath dinner and Bible study.
(No, we’re not Jewish. No, we’re
not Seventh Day Adventists.)
This is what we will be
making for our dinner tomorrow:
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- Roast by Michelle
Rolled rump roast (purchased from our favorite butcher
shop, Landes; no antibiotics or growth hormones in these cows)
½
glass of sweet red wine
1
tsp Real salt
Lots
of freshly ground pepper
1
heaping Tbs of powdered beef broth
Couple
of bay leaves
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http://www.landesfreshmeats.com/ |
First I brown the roast in a cast iron
skillet with the perfect blend of melted butter and olive oil (just
“some”). Using grilling tongs I turn the
roast over to get both sides and the ends just a little crispy; apply the salt
and pepper to both front and back of the roast.
Prep the cook pot with the wine and beef broth and add the roast, oil,
butter, and all to the cook pot. Hand
crush the bay leaves, toss them on top, and then secure the lid tightly. I like this roast to slow cook in the oven
for most of the day. After hours of
smelling the delicious aroma, everyone is hungry like lions. Turn the oven to 250 ° and let that roast cook for several hours until it
is fork tender and falling apart. Meanwhile,
use some coarse salt to clean the cast iron skillet and sample the wine!
- Smashed Potatoes by Marah
One Idaho potato per person, plus one for the “pot”
One pkg of cream cheese per 6 potatoes
One big “chunk” of butter – we buy THE BEST butter
EVER! It comes in a giant roll and is
made by the Amish. I just cut off a BIG
chunk…can yah tell we love our butter?!
One cup of sour cream
A dash of whipping cream (Enough to thin the
potatoes)
Lowry’s Seasoning salt to taste (I like salty
potatoes!)
A
dash of salt and pepper
I am one SERIOUS recipe
follower. Always have been, always will
be. But for whatever reason, I follow no
recipe when making these potatoes. I
just grab the needed amount of potatoes (usually 6), wash and peel them, cut
them in chunks, and toss them in a pot of boiling water. Let them
boil for about 25 mins, then drain. I
grab this awesome mashing tool by Pampered Chef (http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=15658&catId=96&parentCatId=96&outletSubCat= ) and give those potatoes a good smashing.
Next, I’ll add the butter, sour cream, and cream cheese and keep mashing
until all of the ingredients are good and mixed together. Then, I lick the masher…lick it clean! Next, I’ll add enough whipping cream to get
them to the desired consistency, and then add the Lowry’s, salt, and
pepper. This is my favorite part: grab a
saucer and a spoon, and give them a proper test taste! Accompany said test taste with some of the
wine!!
- Challah Bread by Rinaldo’s Bakery (http://www.rinaldosbakeshoppe.com/)
- Tossed Salad – tear clean romaine lettuce leaves, toss in some sliced cucumbers and two handfuls of cherry tomatoes – serve with homemade buttermilk ranch dressing
- Buttermilk ranch dressing: 1 carton of sour cream, 4 tsps dried buttermilk, 2 minced garlic cloves, some dried cilantro, some dried dill, whisk together until blended
- Sweet Red Wine by Manischewitz
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| Shabbat Shalom! We hope you find time to watch this wonderful clip from "Fiddler on the Roof": https://www.youtube.com/watch?v=gRdfX7ut8gw |
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