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The acclaimed
chef of Caesars Palace in Las Vegas Many people are going back to their kitchens to dig out recipes for American classics. Before you rummage through your family's cookbooks, try a simple and delicious menu from Bradley Ogden, award-winning chef of Caesars Palace in Las Vegas. Known for his farm-fresh American cuisine inspired by his youth spent on his grandparents' farm in Michigan Ogden shares an old-fashioned pot roast with mashed red potatoes and a winter vegetable garni.
INGREDIENTS
2 pounds boneless chuck roast
trussed DIRECTIONS Preheat over to 250-275 degrees. Trim excess fat from the chuck roast and truss. Season the roast with salt and pepper. Preheat a heavy-bottomed roasting pan over medium heat and add the oil. Lightly brown the roast on all sides. Remove the roast, add the diced carrots, onions, celery and leeks and lightly caramelize. Add the garlic cloves and cook for a few more minutes. Return the meat to the roasting pan and add the stock, red wine, balsamic vinegar and sachet bag. When the liquid comes to a simmer, cover and place on the lower shelf of the preheated oven. Cook the pot roast for about 3 hours. Turn the meat once or twice during the cooking. Prepare the mashed red potatoes and the vegetable garni. When the meat is fork tender, remove the roast to another pan and pour some of its juices over to keep moist. Cover lightly with aluminum foil. Hold in a warm place to maintain the heat. Discard the sachet bag from the original roasting pan. Strain the juices into sauce pots. Add the cooked vegetables to a food processor and puree until fine. Use this to thicken the sauce (you may not have to use all of the puree for thickening). Strain the pot roast sauce and adjust the seasoning if needed with a splash of balsamic vinegar and salt and pepper. Keep the sauce hot until ready to serve.
To heat the vegetables, add them to a pan and dot with butter and salt and
pepper. Roast lightly in a hot oven. To serve, cut the pot roast across the
grain into 4 portions. Place a spoon full of mashed red potatoes at the center
of the place. Place a slice of the pot roast and pour about 5 ounces of sauce
over the top and arrange the vegetables around the plate. Sprinkle with a
little chopped Italian parsley and serve.
INGREDIENTS
1 1/2 pounds small red
potatoes DIRECTIONS Cook the potatoes in salted water until tender. Drain potatoes and dry them out in a 350-degree oven for 10 minutes. While the potatoes are cooking, peel all the cloves from the head of garlic and in a small saucepan, simmer them with the cream or half-and-half, milk and butter. When the garlic is very tender, set the mixture aside. Puree the potatoes and garlic through the medium disc of a food mill. Add half the garlic milk liquid and fold in chives and crθme fraiche. If necessary, thin with more milk mixture. Season with salt and pepper and keep warm until serving.
INGREDIENTS
8 baby carrots, peled DIRECTIONS Preheat oven to 400 degrees. In boiling salted water, parboil separately the carrots, Blue Lake green beans and sweet peas. Cook until al dente, then shock in ice water and reserve for service. In the preheated oven, roast the cut rutabagas and turnips in separate pans with a little water, and dot of butter and salt and pepper. Cook for 10-15 minutes or until tender and lightly caramelized. Coat the beets with a little olive oil, salt and pepper. Cook in separate pans covered. Roast the beets until almost finished cooking, about 15-20 minutes. Let cool slightly and rub the skins off the beets with a towel. Cut the beets in half and reserve for service.
Optional:
Poached garlic cloves. 2 to 3 per serving. Poach in half milk and half water
until tender.
Parker House Bun |
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