Hot from the Oven!

Hot from the Oven!

My mother Barbara was a terrific cook and made delicious meals.  I have vivid and wonderful memories of her in the kitchen preparing our family dinners.  I often revisit some of her best works only now I have updated them a bit to fit into my busy lifestyle.  I don’t think she’d mind at all.  I’m sure she’d appreciate why I’ve chosen a little different cooking or preparation style.

I love good food but I also value getting the best flavors and results with the convenience of saving time and effort!

I recently prepared one of my mother’s classic meals which included roast beef with onions, potatoes and carrots and fresh baked biscuits.  Where mom would actually roast her beef in the oven , I chose the carefree slow and easy cooking that a crock pot provides.

I chose a beef rump roast and after trimming it a bit, I browned it well on both sides in a well oiled, medium hot pan.  Then I threw in thick slices of onion and let those brown well creating a nice coating on the bottom of the pan.  Next came a few shakes of garlic powder and freshly ground pepper.

To get the good flavor off the browned pan I added about ½ cup of red wine (Merlot, Burgundy or Cabernet all work well) and let that cook for a minute.  If you don’t use wine a little water will do the trick.

Now here is my mom’s secret weapon – a packet of Lipton Onion Soup mix!  This all goes into a crock pot to cook on low for 6 -7 hours, until the beef is just tender.  Then I cut up carrots, parsnips, potatoes and turnips (all about the same size) and throw those in, cooking until the veggies are just tender.

Mom would be proud of my biscuits though! She preferred to make a drop biscuit as opposed to rolled and she generally used buttermilk. My father was one of the few people I knew that would poor a big glass of buttermilk and drink right down! I don’t drink buttermilk but I do appreciate what it does for the flavor and texture of a biscuit.

After mixing the biscuits I brush oil on a cheesecake pan like a Wilton Springform.  It’s a two piece pan with a platform bottom that has a side wall which releases and can be removed for serving.   I use an old-fashion ice cream scoop to create my rustic biscuits. Enjoy with lots of butter!

Get the recipe!

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