
So I'd like to issue a big, hearty thank you to my oven for churning out lots of wonderful supplementary heat (along with some pretty decent food) over the past few months. Any meal that emerges from a hot oven is a treat at this time of year, but I've devoted myself to the oven with a special intensity lately. Dishes that require long hours of slow roasting or braising create the opportunity for lots of luscious, wonderful heat to leak out of the oven and into the house. These dishes also tend to be meltingly tender with lots of deep caramelized flavor. Both outcomes are most welcome. I've dusted off old some old recipes from winters past and also discovered some good new recipes in my quest to make the oven serve double duty both as both a food-cooker and a house-heater. Some recent oven-as-furnace favorites include pot roast with root vegetables (3.5 hours oven time), a french onion soup that uses oven-braised caramelized onions (2.5 hours oven time), carnitas with corn tortillas and green sauce (4 hours oven time), and roast chicken with roasted smashed red potatoes (1.5 hours oven time). Recipes to follow. Stay tuned. Thanks again, oven!
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