Posts Tagged ‘Roasts’

From Dish Danielle:


A week before Thanksgiving with no real holiday plans, the bf and I decided to host a little something at my place. We felt the right thing to do was to bring all the turkey day strays together to share a proper feast. The 8-10 person guest list quickly grew to 18… My one requirement: bring a dish to share with the group! This was a holiday potluck, so I honed in on the one dish the hostess would be responsible for: the turkey complete with stuffing.* I ordered a bird from a local farm upstate and was informed she (Florence…yes we named her…), was sacrificed only 4-5 days before our feast! Fresh as a daisy, I had to do right by her. I resolved to use every scrap of pretty Florence that I could, both pre/post roasting.

florence thanksgiving

This meal was honestly the very best Thanksgiving spread I have ever seen/eaten. Everyone’s contributions were absolutely deeeelicious. Although I sent everyone home with piles of left-overs, the bird was far from stripped. I decided to make a soup with the leftover odds & ends.

DISCLAIMER: This recipe is NOT meant to be followed to a tee! Riff on it however you see fit. Hang onto your roasting scraps and see where your soup takes you. This kind of soup can be made all winter long and interpreted in many different ways.  It’s time consuming but fairly hands off, so great to make while you’re having a cozy afternoon at home. What scraps do you having looming in your fridge right now?

soup ingredients


1 bird carcass

3 leeks, rinsed and sliced (tops also rinsed, sliced and set aside)

4 shallots, sliced

1 head of fennel cut into 1” chunks

10 garlic cloves, sliced

2 parsnips

3 carrots

¾ bottle of white wine

1 box veggie stock

3 qts water

3 bay leaves

1 apple, pitted & chopped

1 pear, pitted & chopped

2 apple cores (leftover stuffing scraps)

2 pear cores  (leftover stuffing scraps)

2 stems of sage

1 handful of rough chopped fresh parsley

2 handfuls small potatoes, cut into 2” chunks

1 bunch fresh thyme, pruned and rough chopped

red chili pepper flakes




Start by sautéing leeks, shallots, and fennel in your largest stock pot over med-low heat. Add garlic and cook until fragrant. Add parsnips/carrots and cook for 5mins. Add wine and raise heat to simmer. Pour the rest into a wine glass and enjoy. Sip and simmer for 20mins. Add stock, water, and bay leaf. Once you’re back to a simmer add Flor the bird! Arrange so it’s completely submerged. Toss in two pinches red chili flakes. Let it bubble awhile…

cheese cloth

Now, pile the leftover scraps into several small heaps: the apples/pears, the cores, the leek tops, and the sage. Using the cheesecloth, bundle 2-3 small piles up into the cloth and tie with kitchen string. Drop satchels into soup and continue to simmer. Add thyme. Season with S&P. Add potatoes. Soup should be just about done when potatoes are cooked to your liking. Remove from heat and discard cheesecloth bundles. Pull the bird out of the soup and allow to cool on large platter. Tear meat off bones, shred into smaller pieces and toss back into the pot.


Once soup has cooled, skim fat off top.

Garnish with fresh parsley, serve with crusty bread and a glass of apple cider. Enjoy turkey day’s bounty one more time and count the things you’re thankful for. It’s holiday season y’all.

*I hate to admit it but, dish Amelia’s pumpernickel & rye stuffing bested this hostess’s!

Florio final

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Ed.’s Note: We’re trying something new at SLD! This month, the Dishes have each agreed to flip through the archives and cook another girl’s recipe, with modifications to reflect differences in her own taste preferences and/or cooking style. The idea is to feature some of the terrific recipes we’ve collected in 2+ years at Saucy Little Dish, and also to show by example the way that these posts are just guidelines that can inspire new dishes, with just a dash of creativity.

From Dish Gwen:

Brisket? In July? During a New York City Heat Wave? What are you thinking?!

I was thinking “Let’s get this freaking brisket out my freezer and make room for ice cream!” And I wanted brisket sandwiches to take to the beach. Just four hours of blistering inferno in my kitchen and it was all worth it.

This is based on Dish Jodi’s leg of lamb recipe from back in April. The only difference is that I used a brisket, which is a big hunk of fatty beef, instead of lamb, which is a baby sheep. I also substitute paprika for cumin because I didn’t have any cumin, and I used both white and red wine, because I had two half bottles of white and red.

– A 3-4 lb brisket
– Salt
– Black Pepper
– Olive Oil
– 1/2 bottle of white wine
– ½ bottle of red wine
– 1 head of garlic
– 4 or 5 sprigs of thyme
– 4 or 5 sprigs of oregano
– a dozen or so cardamom pods
– 1 teaspoon paprika
– 1 cinnamon stick


Preheat oven to 300 degrees. Heat oil to medium in a large pot, and rub the brisket with with olive oil and salt and pepper generously. Sear the brisket on all sides until brown and crispy, then set aside on a plate.

Keep the pot simmering, and pour in the wine into pot and stir with the meat drippings (as Jodi puts it, “scrape up all the yummy brown bits”). Break up the head of garlic and put it and the rest of the ingredients into wine.

Bring to simmer then put the brisket back in, and add water until the brisket is completely covered (this is also something that strays from Jodi’s recipe – a braised Brisket generally requires to be fully submerged in liquid. Don’t ask me, ask your Jewish grandmother.) Cover and put in oven for FOUR HOURS.

While your meat simmers, you should retire to the air conditioned bedroom and watch a couple of movies or several HBO miniseries episodes in a row. And have a beer.

Pull out the brisket, eat half of it with some bread and salad, and put the rest in the fridge so you can slice it up and make sandwiches later. Save all of the beef stock that’s left in the pan too – it’s good broth and you can make gravy with it. Just strain the stock into a couple of tupperwares and throw them in the freezer for later. Brisket!

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From Dish Rachelle:

I realize that as I write this, NYC is coming off the heels of a heatwave, and so the last word that East Coast readers probably want to hear is “roast”. Feel free to ignore the second half of this post if you’re too busy sweating your face off to think about using your oven! I made this meal a few weeks ago, when it felt like Spring would never arrive; when my little sister’s outdoor graduation ceremony was so cold that the family stole towels from the hotel to keep ourselves warm. That said, making croutons is a terrific way to salvage stale bread, and they can be used in all sorts of seasonally appropriate meals – like Caesar salads, panzanella salads (it’s almost tomato season!) – really, anything cold.

Stale bread – I used ciabatta, but any ol’ baguette will do.
Olive oil
Garlic powder
Dried rosemary
Dried thyme

This bread, from Aroma Bakery, was a day or two away from being hockey-puck hard.

Time to make croutons! Preheat oven to 350 and cut the bread into small squares.

In a bowl, drizzle with olive oil and toss, so that the pieces are mostly coated but not drenched. Add spices, salt and pepper – there’s no need to be overly precise. Just shake and toss until each bit of bread is nicely seasoned. Go ahead and stick your fingers in to taste it. You’ll be surprised by how familiar that “crouton” flavor is.

Spread bread out on a baking sheet…

And bake for 10-15 minutes until bread is toasty, golden brown.

Now, these croutons are ready to eat, but if it isn’t 90 degrees outside, and you have a whole chicken on hand…get ready to stuff!

Stuffing Ingredients:
A few handfuls of fresh croutons (depending on the size of the bird)
1 shallot, chopped
1 stalk celery, sliced thin
3 tbsp. unsalted butter

Saute butter over medium heat until mostly melted, and add shallot and celery. Cook until vegetables are soft. Pour butter and veggies over the dry croutons and stir. For moisture, add about a quarter cup of chicken stock or water, so that the croutons will smush together (though you don’t want them to be too mushy).

Stuff damp croutons into the cavity. When the bird is in danger of overflowing, grab your string and truss it shut.

Roast your bird (about 20 mins per pound at 350) and let it rest. When you’re ready to eat, untie him and scoop out the stuffing with a long spoon.

Croutons are so versatile!

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From Dish Jodi:

The husband was out of town this weekend, so I hosted a handful of ladies at our house. I’m a dinner party addict and have gotten the routine pretty well down. Don’t make anything that needs active attention as guests arrive, clean up the cooking and prep dishes and start the night with as spotless kitchen as possible (because it will be filled with dirty dishes and wine-glasses in a few hours), put away leftovers, but tackle the real cleaning the next morning, while hungover.

Further taking advantage of my day alone, I tried out new LA butcher shop Lindy & Grundy and though I’d called the day before to reserve my leg of lamb, they’d been so busy they hadn’t had time to prep it for me. Owners/butchers/bad-ass chicks Amelia and Erika were so attentive, they said they’d butcher it for me right then and there…so out of the walk-in came a whole lamb, and one of their apprentices hacked it up special for me, even cutting it exactly to the size that would fit in my pot. What a great way to kick off a meal.

I served the lamb with a spread of dips, grape leaves, olives and other middle-eastern inspired fare. I kept the flavors in the lamb within the same theme, but you can use rosemary, thyme, etc…any profile you want.

This dish will totally impress your friends, but is so easy – it’s the perfect dinner party trick.

1 5 or 6 lb leg of lamb (you will probably have to have the shank cut depending on the size of your pot.
Olive Oil
1 bottle of dry white wine
1 head of garlic
4 or 5 sprigs of thyme
4 or 5 sprigs of oregano
a dozen or so cardamom pods
1 T cumin seeds
1 cinnamon stick

Preheat oven to 300 degrees.

Heat oil in a large dutch oven. Smear leg of lamb with olive oil and salt and pepper all over generously.

Sear the entire leg on all sides until brown and crispy. Remove to plate.

Pour entire bottle of wine into pot and scrape up all the yummy brown bits. Break up the head of garlic and put it and the rest of the ingredients into wine.

Bring to simmer then put lamb back in, cover and put in oven for FOUR HOURS, basting occasionally.

When your guests arrive, remove lamb to platter and pull apart with spoon and fork to serve in melty piles. If you’re feeling industrious, you can strain the cooking liquid and reduce it into a sauce, but I’d rather chat with friends and eat appetizers.
Note – also makes good leftovers…

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From Dish Gwen:

Most of the ham we’re familiar with is cured with salt or smoked or both, but this ham is fresh, meaning it’s basically a big raw piece of pork. As much as I love cured ham, fresh ham is great because you can control the flavors and ingredients – a lot of the ham you’ll find out there is treated with preservatives and artificial flavors that aren’t so desirable.

If you’ve got a lot of time on your hands, you can cure a fresh ham yourself by packing it in salt and drying it out on a rack in your fridge for a few days. If you’re like me and you rarely think about what you’re going to make for dinner until two hours before your guests are expected to arrive, you can prepare and roast a fresh ham in 120 minutes.

– 3-4 lb fresh ham
– 3 tablespoons sea salt
– 5 cloves garlic, diced
– 2 tablespoons fresh sage, diced

Set your oven to 450 degrees. Score the top of your ham in a crisscross pattern, slicing the meat about ½ inch deep and set it in a baking pan. Dry off the ham by dabbing with a paper towel, then rub the sage, salt and garlic evenly over all sides of the ham, sweeping up any extra that falls into the pan and packing it onto the meat with your hands.

Roast the ham for 1.5 to 2 hours, until the top is crusty and browned but not burnt. While the meat cooks, make some sides – I made mac-n-cheese and steamed kale, but there are all sorts of sides that would go well with this (salad, rice, polenta – get creative!).

Pull out the ham and let it rest on a cutting board for about 10 minutes. Then slice and serve, making sure that everyone gets some of the crust, which should be savory and salty. Enjoy!

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From Dish Erin:

It’s the holidays. Season of lengthy to-do lists, gluttony and stress. Oh, also joy. That, too. For some much needed downtime amidst the chaos, I locked myself in my apartment, put up a Christmas tree and focused on food. Oh and 2 buck Chuck. He’s never too far from me.

1 whole boneless pork loin roast
Salt & pepper
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
dash of sherry or apple cider vinegar
lemon zest
handful of fresh rosemary, finely minced
handful of fresh thyme, finely minced
2 cloves garlic finely minced
dash of olive oil

Brussels sprouts, halved
Fingerling potatoes, halved (make sure all the pieces are roughly the same size)
A few thinly sliced onions
More olive oil, salt, pepper and garlic

Preheat the oven to 400 degrees. Season the pork loin with salt and pepper. In a dutch oven or saute pan, heat some olive oil on high. When the pan is really hot, sear the pork on all sides until golden brown (about 4 minutes per side) to lock in the juices. Remove from heat.

Combine the next 8 ingredients in a small dish until it forms a nice paste. Coat the top and sides of the pork with the mustard paste and bake for about 50 minutes.

When the pork is about halfway cooked, saute some fingerling potatoes in a pan with olive oil (or bake them–I just didn’t have room in my oven!), some sliced onions and garlic, salt, pepper, and some of those leftover fresh herbs until tender. Ditto for brussels sprouts: coat with olive oil, salt, pepper, and saute in a pan with a lid for about 15-20 minutes. Throw a splash of Chuck Shaw wine in there. Why not?

When the pork is done, remove from the oven and let it stand for about 10 minutes. Then slice and serve with the sides.

Ho ho ho, ladies.

**Oven times and heat levels really vary, so check it at 45-50 minutes. The pork should register 160 degrees on a meat thermometer when done.

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From Dish Paige!:

IDK about you guys, but it seems like everywhere I go these days people are offering up extra apples – so-and-so brought some over, they were just too good to not get a bushel, etc. I thought I had seen it all until I went over to Guest Dish Jessica’s house Monday night to help make apple sauce and apple pie. Thinking that would be enough to help get rid of her abundance, I was sorely mistaken; there were apples EVERYWHERE!!!!! I went over again last night and helped her use up a few more from her bounty.

For the pork:
1 leek, sliced
1/2 coarsley chopped onion
1 coarsley chopped apple
1/3 cup toasted pumpkin seeds
1 tablespoon fresh thyme
2 teaspoons salt
1/4 teaspoon fennel seeds
2 tablespoons olive oil
1/3 cup plain breadcrumbs
3-lb pork loin roast

Preheat the oven to 425 degrees. In a food processor, combine the leek, onion, apple, pumpkin seeds, thyme, salt and fennel seeds and pulse a few times until the ingredients are chopped. Continue grinding the mixture and slowly drizzle in the olive oil. Wash the pork loin and pat dry with paper towels. Transfer to a roasting pan and salt the pork loin. Spread the leek/apple mixture on top of the meat and then sprinkle the breadcrumbs on top of that.
Place in the oven and roast for about 1 hour and 20 minutes or until your meat thermometer reads 140 degrees.

For the salad:
Whatever kind of lettuce you like in whatever combination (I used about half a bag of Spring Mix and half a bag of Italian Blend (whatever what is))
1 tablespoon butter
1 1/2 pounds apples, peeled, cored and cut into 1/2 inch thick slices
1 tablespoon sugar
1 cup crumbled blue cheese
1/2 cup toasted walnuts
1/4 cup olive oil
1/4 cup white balsamic vinegar
1/2 teaspoon thyme

Heat the butter in a large skillet and then add the apples and sugar, cooking on medium heat until the apples just start to soften. Turn the heat up to high and continue cooking until the apples become really soft and golden brown but before they turn to absolute mush. Meanwhile, in the bottom of a salad bowl, whisk together the olive oil, vinegar and thyme. Add in the toasted walnuts and toss to coat. Add in the lettuces and again toss to coat. Add the blue cheese & cooked apples and one more time…toss!

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