CopyCat Kitchen Bouquet

Some readers asked what Kitchen Bouquet (an ingredient in my pot roast post) was. Although it’s available in most US supermarkets, here’s a DIY version.

Preparation Time : 0:15
Cook Time: 1:15
Categories: Condiment [Sauce], CopyCat

Ingredients

    2   tablespoons  butter
    1   carrot, diced
    1   onion, diced
    1   stalk  celery, diced
    1   turnip (or 1 parsnip), diced
  12   peppercorns
1/4   cup  flour
        salt and pepper, to taste
   1   quart  vegetable broth
   1   tablespoon  fresh lemon juice

Directions

Melt butter over medium heat in a heavy skillet. Add onion, carrot, onion, celery, turnip and peppercorns. Cook until it browns. Incorporate flour, stirring until it coats the vegetables.

Gradually stir in broth, deglazing pan and mixing with flour.Bring to full boil.

Cover. Reduce heat and simmer 1 hour.

Add lemon juice, stir and run through sieve. Store in container. *see Notes

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NOTES : *Can be frozen it in ice cube trays and then put them in a container in the freezer (I wrap them in parchment paper so they don't stick to each other) and use them that way.

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Per Recipe (excluding unknown items): 1084 Calories; 39g Fat (31.9% calories from fat); 31g Protein; 157g Carbohydrate; 21g Dietary Fiber; 72mg Cholesterol; 6885mg Sodium.  Exchanges: 8 1/2 Grain(Starch); 5 Vegetable; 0 Fruit; 8 1/2 Fat.

Homemade Browning Agent (Kitchen Bouquet)

Some readers asked what Kitchen Bouquet (an ingredient in my pot roast post) was. Although it’s available in most US supermarkets, here’s a DIY version.
Categories: Condiment [Sauce] , CopyCat
Yield:  1 cup
Cook Time: 20 min. 

Ingredients

1/2   cup  brown sugar
  1   cup  water
  1   teaspoon  beef soup base

 

Directions

PLACE 1/2 cup (4 oz. / 125 g) of brown sugar in a saucepan over very low heat, stirring it until it starts to melt and turn a darker brown (5 - 10 minutes).
ADD 2 cups (16 oz. / 500 ml) of water, stirring or whisking well until the brown sugar has dissolved in it.
ADD beef soup base, return to heat and stir until it is all mixed in, then use or store in refrigerator in a sealed container.
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Per Recipe (excluding unknown items): 283 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 72g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 935mg Sodium.  Exchanges: 4 1/2 Other Carbohydrates.

Yankee Pot Roast [Frugal Gourmet]

A frugal cut of meat cooked with patience until it is just right for a New England supper.
Another cold, rainy, miserable day. And another favorite comfort dish, I have been making this dish for years and it never fails to satisfy! I hope you find it as tasty as I do!

Recipe By: Jeff Smith, "The Frugal Gourmet Cooks America"
Servings: 8
Categories: Entrée, Meat [Beef]

1/8  pound  salt pork -- cut into 1/8-inch dice
4  pounds  chuck roast, salt and pepper to taste
1  bay leaf
2  cloves  garlic, peeled and sliced
2 teaspoons  thyme, whole leaves
1/2  cup  chopped parsley
6 carrots, cut into 1-inch pieces
6 medium  yellow onions, peeled and cut in half
1 turnip, peeled and cut into 1/2-inch dice
6 potatoes, peeled and cut in half
4 tablespoons  butter
4 tablespoons  Kitchen Bouquet, optional



Heat a large Dutch oven, about 6 to 7 quarts. Brown the salt pork. Remove pork from pan, leaving fat in the pan.

Salt and pepper the chuck roast. Brown it in the fat, on both sides, turning with a wooden fork or spatula as not to puncture the meat.

When brown, add 2 cups (475 ml) water to the pot. Add bay leaf, garlic, thyme and parsley. Cover and simmer slowly for 2 hours, keeping about 1 cup (225 ml) of water in the bottom of the pot.

Add carrots, onion, and turnip.Cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of pot.

Add potatoes and cook until they are tender. Watch the water.

Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few moments. Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux stirring constantly. Use as much or as little roux as you like. The thickness of the gravy is up to you.

Correct the seasoning in the gravy and serve with the pot roast. You may wish to darken the gravy with some Kitchen Bouquet.

NOTES: Jeff Smith (The Frugal Gourmet) mentions that his addition of garlic and thyme is not traditionally used in this New England dish. He even adds a little wine, mushrooms and extra garlic to spike up the flavor.

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Per Serving (excluding unknown items): 711 Calories; 47g Fat (60.1% calories from fat); 40g Protein; 31g Carbohydrate; 5g Dietary Fiber; 152mg Cholesterol; 295mg Sodium.  Exchanges: 1 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 6 Fat.