Dinner for Six: Salad, Pot Roast, Potato, Green Beans,

From epicurious (more of this kind at http://www.epicurious.com/recipesmenus/holidays/hanukkah/menus)

Butter Lettuce and Radish Salad
Pot Roast with Caramelized Onions
Potatos
Long Green Beans (or French cut green beans)

Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette

Epicurious | December 2006

yield: Makes 6 servings

Ingredients

• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sherry vinegar
• 1/2 teaspoon sugar
• 1 clove garlic, smashed and peeled
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon kosher salt
• 1/4 cup canola oil
• Table salt and freshly ground black pepper to taste
• 3 heads butter lettuce, outer leaves discarded, leaves torn
• 12 radishes, trimmed and thinly sliced
• 1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced
• 1 (3-ounce) piece Parmesan cheese

Preparation

In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.

In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

Okay, Sheri HATES onions, or rather dislikes the taste of a onions, especially raw onions. I don't believe she would enjoy the carmelized onions, but if the onions were removed AFTER cooking, I think she might like the pot roast.

Pot Roast with Caramelized Onions and Roasted Carrots

Epicurious | December 2006

yield: Makes 6 servings

Ingredients

For pot roast

• 1/2 cup canola oil
• Kosher salt and freshly ground black pepper
• 5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
• 1 cup dry sherry
• 4 carrots, peeled and roughly chopped
• 2 large onions, peeled and roughly chopped
• 8 stalks celery, peeled and roughly chopped
• 8 cloves garlic, unpeeled
• 1 bay leaf
• About 8 cups (2 quarts) chicken stock or low-sodium chicken broth

For roasted carrots and caramelized onions

• 6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices (about 6 to 7 cups)

Preparation

Prepare pot roast
Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.

In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.

While beef is roasting, prepare roasted carrots and caramelized onions
During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.

During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.

Finish dish
When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.

Pour half of juices into bowl with carrots and onions; toss to combine. Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.

Potato-Parsnip Latkes with Savory Applesauce

Epicurious | December 2006

yield: Makes 6 servings

Ingredients

• 1 1/4 cups (2 1/2 sticks) unsalted butter
• 2 russet potatoes (about 1 1/2 pounds), peeled
• 2 parsnips (about 1 pound), peeled
• 2 large egg whites
• 2 tablespoons fresh chives, chopped
• 1 teaspoon salt
• Pinch of freshly ground black pepper
• 1 cup crème fraîche
• Savory Applesauce (Recipe enclosed beneath this paragraph)
  

Preparation

In small, heavy saucepan over moderate heat, bring butter to boil. Boil, uncovered, until layer of foam forms on top, then reduce heat to very low. Continue to cook, stirring occasionally, until thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Strain through sieve lined with triple layer of cheesecloth into heatproof liquid measuring cup. Set aside.

Using medium holes of box grater, grate potatoes and parsnips into large bowl. Stir in egg whites, chives, salt, and pepper.

In large nonstick sauté pan over low heat, heat 1/2 of clarified butter until hot but not smoking. Drop 3 (1/4-cup) portions of potato mixture into pan and flatten with spatula to form 3 1/2-inch pancakes. Fry until golden-brown, turning once, about 5 minutes per side. Drain on paper towels and keep warm in oven. Add more butter as necessary and cook remaining pancakes in same manner.

Serve pancakes warm with crème fraîche and SAVORY APPLESAUCE

Savory Applesauce

Epicurious | December 2006

yield: Makes 6 servings

Ingredients

• 10 Granny Smith apples, peeled, cored, and cut into 8 pieces each
• 1 cup sugar
• 3/4 cup fresh lemon juice
• 2 (1-inch) pieces fresh ginger, peeled
• 3 whole cloves
• 2 sprigs fresh savory

Preparation

In large, heavy-bottomed stock pot, combine apples, sugar, lemon juice, ginger, cloves, and 1 cup water. Cover and set over high heat. Bring to boil, then reduce heat to moderate and simmer, covered, stirring occasionally, until apples are very soft, about 20 minutes.

Remove from heat and blend with whisk, breaking up any remaining apple pieces. Pass through ricer, food mill, or fine-mesh strainer. While applesauce is still warm, stir in sprigs of savory. Let applesauce cool, then remove savory before serving.

Long-Cooked Green Beans

yield: Makes 6 servings

Ingredients

• 4 pounds green beans (preferably Blue Lake variety), trimmed
• 1 cup extra-virgin olive oil
• 1 medium Spanish onion, thinly sliced
• 4 garlic cloves, smashed and peeled
• 1 bay leaf
• 1 dried red chile pepper
• 4 cups chicken stock or low-sodium chicken broth
• 1/2 cup aged balsamic vinegar
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper

Preparation

Bring large pot salted water to boil. Add green beans and boil, uncovered, until slightly tender but still crisp, about 3 to 4 minutes. Drain and set aside.

In large saucepan over moderately high heat, heat 1/2 cup olive oil until hot but not smoking. Add onions, garlic, bay leaf, and chile pepper. Sauté, stirring occasionally, just until soft, about 4 to 5 minutes. Add green beans, chicken stock, vinegar, salt, pepper, and remaining 1/2 cup olive oil. Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes. Strain, remove chile and bay leaf, and serve immediately.