Index
~ Y ~
1. Yankee Pot Roast
2. Home-made Yogurt
~ Z ~
1. Zucchini Bread
1. Yankee Pot Roast 4 Tbsp. olive oil3 onions, quartered and seperated
3 to 4 pound top or bottom round beef roast
Flour for dredging
8 carrots, peeled and cut in large pieces
3 ribs celery, cut in thirds
5 or 6 sprigs fresh thyme
2 1/2 cups beef stock
1 1/2 cups red wine
salt & freshly ground pepper
2 tablespoons room temperature butter
2 rounded tablespoons flour
In a large, heavy dutch oven heat the olive oil and saute the onions until golden. Meanwhile, season the flour with salt and pepper, dredge the beef in the flour, covering all the surfaces and add to the pan and brown on all sides. Add the carrots, celery, beef broth, wine, thyme, and salt and pepper to taste. Reduce heat, cover, and bring to a low simmer for 3 to 3 1/2 hours, turning the beef occasionally. When cooked, remove the celery & carrots, cover to keep warm or return to pot for last 5 minutes to reheat.
When the beef is falling-apart tender, remove it and the thyme sprigs (and vegetables if applicable) from the pot. Cover roast with foil to keep it warm. Using a fork, work the butter and 2 tablespoons flour together until thoroughly combined. Add to the broth in the pot and stir until slightly thickened. Remove from the heat. Transfer to gravy boat.
Carve roast and serve with the vegetables and if you wish, mashed potatoes.
2. Home-made Yogurt
2 Litres Milk (whole milk makes a creamier yogurt but low fat works well too)
1 Tbsp. Plain unsweetened yogurt (be sure it has “active bacterial culture”)
Pour milk into a large pot, clip on a candy thermometer and warm the milk over medium heat, stirring occasionally until temperature reaches 180F (60C). Don’t let it burn or scorch on the bottom of the pot.
Remove from heat and allow cooling to 115F (54C). Preheat oven to 110F (43C).
Skim the milk skin off the top, add the Tbsp. yogurt and stir to combine. Pour milk through a fine sieve into sterilized glass jars. Place the containers in the warmed oven.
Turn the oven off and wait 6-8 hours. When the milk stays firm when the container is tilted remove the jars from the oven and refrigerate. (Save one Tbsp of this yogurt for your next batch)
Will keep, unopened and refrigerated, approximately 3 weeks.
(Note – I sterilize my jars by placing them on a small sheet pan and putting them in a 350F (180C) oven for 20 minutes.)
~ Z ~
1. Zucchini Bread
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 cup grated, unpeeled zucchini
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup vegetable oil
1 cup white sugar
1 cup grated, unpeeled zucchini
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
Beat eggs until frothy. Beat in oil and sugar. Add zucchini and vanilla, stir. In a seperate bowl put remaining 5 dry ingredients and whisk to combine. Pour into zucchini mixture and stir to moisten. Pour into greased 9x5x3 inch loaf pan. Bake at 350 degrees F. for 50-60 minutes. (Inserted toothpick should come out clean) Let stand 10 minutes, remove from pan and cool on a wire rack.
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