Veggie Roast

Sean
https://youtu.be/Dwx3BaIop4k We love Love LOVE a good veggie roast, and this one always pleases.  Here we get away from those boring baked veggies that everyone calls veggie roast, and we move into lovely dark, flavorful fully roasted veggies.  The good news here is that there's no real recipe.  It's more…
Continue Reading

Yankee Pot Roast

Sean
https://youtu.be/MBpimXjdY4I This is the classic Yankee pot roast that you see on TV all the time.  The problem with most of these is that the veggies are way overcooked and mostly flavorless.  Remember, season in layers.  If you don't season all the components then the final dish will be flat. …
Continue Reading

Tomato Concassee

Sean
https://youtu.be/oN7Y88O_wYs Tomato concassee is one of the most beautiful tomato sauces you'll ever make.  It can be rough and rustic or it can be smooth and refined and fancy.  It's a major ingredient in dishes like Chicken Chasseur and Sauce Choron, but it can also be used in my fabulous…
Continue Reading

Old-World Tomato Soup

Sean
https://youtu.be/7L6hF_-HdQY I'm calling this old-world tomato soup because of the way the French originally thickened things like bisque.  Bisque was originally (and with many classically trained chefs) thickened with rice instead of roux.  So we're going to thicken our tomato soup with brown rice instead of roux or cornstarch.  Now,…
Continue Reading

Roast Beef with Veggie Gravy

Sean
https://youtu.be/2y3xNGE8dNI This is an excellent method for making gravy.  Many people don't like the extra calories and fat of traditional gravies because they require butter or oil and flour to thicken.  That adds gluten, fat, calories, etc to your sauce that you just don't need.  Here I show you how…
Continue Reading

Beet Stalk Saute

Sean
https://youtu.be/TSxy3SZEaMw I love to use everything I buy.  It lowers your food cost and stretches your grocery money to its limit, and when you have a large family that's essential.  Here I show you how to saute your beet stalks.  You've already used the beets themselves, and hopefully you've sautéed…
Continue Reading