Monday, November 15, 2010

Roasted Three Ways

The cold weather makes me want to cook hot tasty dinners that smell deliciously for hours while they simmer away in the oven. Tonight we had a roast of beef, cooked with mushrooms and onions and a bit of stock and white wine. An hour before the beef was done we put in vegetables to roast: carrots with orange juice and zest, fresh ginger and a bit of sugar, and potatoes tossed in olive oil, Dijon mustard and freshly ground black pepper.
Yummy! The house smells wonderful, we are warm and well fed and so very blessed.

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