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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (Feb. 13, 2016)
Page 4C EAT, DRINK & EXPLORE East Oregonian Saturday, February 13, 2016 LEAN ROAST BEEF WITH MARSALA GRAVY Start to ¿nish 2 12 hours (30 minutes actiYe) SerYings 6 2 1/2- to 3-pound top or bottom round beef roast 2 teaspoons garlic powder 2 teaspoons seasoning salt 1/ teaspoon ground black pepper 1 tablespoon Yegetable oil 1/2 cup beef stock, diYided 1/2 cup dry Marsala wine, diYided 1 teaspoon cornstarch Use paper towels to pat the roast dry. In a small bowl, mix the garlic powder, seasoning salt and pepper, then rub the mixture all oYer the roast. Let sit at room temperature for 1 hour. Heat oYen to 250 F. Heat a heaYy-bottomed skillet or Dutch oYen oYer medium-high. Rub the oil oYer the roast, then set into the pan and sear on all sides until a crust is formed, about 15 minutes total. Transfer the roast to a rack ¿tted in a roasting pan. Return the pan to the heat and pour in 1/2 cup of water. Simmer, scraping the pan with a wooden spoon, just until the pan is deglazed and any bits on the bottom are loosened. Pour the liquid into the roasting pan. Add half of the beef stock and marsala wine to the roasting pan. Set the roast in the oYen and cook until it reaches 120 F to 125 F at the center, depending on desired ¿nished temperature (which will be 10 degrees higher), about 1 1/2 hours. RemoYe the pan from the oYen and increase the heat to 5 F. Once the temperature has been reached, place the roast back in the oYen and cook until the top is nice and crusty, about 10 minutes. RemoYe the pan from the oYen, transfer the roast to a carYing board, coYer it loosely with foil and let it rest while you make the graYy. To make the graYy, place the roasting pan oYer medium heat on the stoYetop. Add the remaining wine and stock, then whisk to release any stuck bits on the pan. In a small glass, mix the cornstarch with 1/ cup of water, then add to the pan. Simmer, stirring constantly, until slightly thickened. Slice the roast and serYe with the graYy. Nutrition information per serving: 270 calories; 90 calories from fat (33 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 95 mg cholesterol; 410 mg sodium; 3 g carbohydrate; 0 g ¿ber; 1 g sugar; 35 g protein. AP Photo/Matthew Mead Lean roast beef with Marsala gravy. Make a leaner, tastier beef roast By MELISSA D’ARABIAN Associated Press In the world of beef roasts, marbling is king. The internal automatic basting power of tiny fat pockets melting into the meat is amazing. So what are the options for roasting healthier, leaner cuts of meat? There’s the pork tenderloin, which is the leanest choice. %ut it is so mild in ÀaYor that it sometimes doesn’t quite scratch the roast beefy itch. There’s beef tenderloin, which also is super lean and a mighty tasty roast. But I can only imagine a world where I could justify spending oYer 100 on my family’s dinner on a regular basis. So for our usual Sunday supper, I turn to the top round or bottom round roasts, which are ine[pensiYe and lean. But they do require a little extra care in order to compete with the ÀaYor and texture of fattier cuts closer to the center of the cow. $fter years of practice, I haYe a few tips: If you can dry age the roast for a couple of days in the refrigerator, the taste will be intensi¿ed and mimic higher quality cuts. Just pat the meat dry, sprinkle on some seasoning salt (or salt and pepper) and let it sit, uncoYered, in the refrigerator. Let the roast sit at room temperature for an hour before cooking. Use a three-phase cooking method. First, brown the roast on all sides in a large 'utch oYen to create a tasty crust. Second, slow-roast at a low temp (250 F) until the internal temperature is about 10 degrees below your ¿nal liking (120 F for a ¿nal temp of 130 F, about medium-rare). 5emoYe the roast, and raise the oYen temperature to 5 F and ¿nish the roast with a blast of heat for 10 minutes. Tent the roast and let it rest for 10 to 20 minutes before slicing thinly. Pour a little juice oYer those slices and you are in (thrifty, healthy) beefy nirYana. ——— Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, “Supermarket Healthy.” http://www.melissadarabian.net SeYen tips for pairing great wine with hearty winter roasts By MICHELLE LOCKE Associated Press Michelle Locke via AP Nothing pairs quite so well with a midwinter day as an herb-crusted slab of meat roasting alongside a few root Yegetables. $nd to toast that roast you’ll want a rich, ÀaYorful wine that can stand up to the snappiest of cold snaps. +ere, experts dish up seYen tips to pair with heartier fare. This picture taken Dec. 5, 2015, shows “El Grito Con- tinua,” a street sculpture in Tlaquepaque, a historic suburb of Guadalajara, Mexico. Tlaquepaque Arts and crafts enclaYe near Guadalajara 1. It’s ok to order the Merlot “The kind of roast meats I think of for the winter meal are rich, succulent and take oYer your whole mouth,´ says Doug Shafer of the Napa Valley’s Shafer Vineyards, known for its classic reds such as Hillside Select Cabernet SauYignon and 5elentless, a Syrah blend named in honor of powerhouse winemaker Elias Fernandez. Shafer might pick the Shafer 2013 Merlot for something like a slow-roasted lamb shank. Like a good roast, the wine is “ÀaYorful, fruity and lush. It’s why they’re such great dance partners.´ By MICHELLE LOCKE Associated Press 2. Take a saucy approach Sauces haYe a big impact on wine pairings, so this can be a great way to narrow your choices, says Madeline Puckette, content director of winefolly. com and co-author of the recent book “Wine Folly: The Essential Guide to Wine.´ If you haYe sauces that are on the sweet-and-sour side, including honey barbecue, ¿nding a wine with a high fruitiness factor or a touch of sweetness will make sure the wine doesn’t get lost in the sauce. For example, she says, “You’ll be surprised at how awesome Lambrusco pairs with sweet-style barbecue ribs. Delicious´ 3. Get intense “The key to making a great pairing with any dish is to match the intensity of the wine with the food,´ says Puckette. So, beef brisket is going to take a more intensely ÀaYored wine than roast chicken. Some examples of wines that go great with brisket include Syrah, Pinotage (a grape found in many South African wines) and Cabernet Franc. 4. Be a member of the clean palate club If you haYe a roast meat that’s been marinated with Yinegar and is saturated with ÀaYor, a palate-cleansing wine is a good idea, says Puckette. That means a wine with high acidity that will freshen your palate, similar to lemonade or iced tea. For lighter meats, this could be a sparkling brut or a blanc de noirs. A sparkling white wine made with red grapes is terri¿c with turkey. For darker meats a sparkling rose ¿ts the bill. 5. See red There’s some debate oYer whether “red with beef´ and “white with chicken and pork´ is an absolute or a rule made to be broken. For instance, as noted aboYe, a white or rose sparkler AP Photo/Eric Risberg In this photo taken Feb. 1, a lamb shank dish with a Tuscan bean ragu, nat- ural jus and gremolata is paired with Shafer Merlot and Relentless wines at the Bistro Don Giovanni restaurant in Napa, Calif. can often be a great accompaniment to roasts. Still, Puckette says there are some wines that are de¿nitely better left out of the winter pairing equation and that would include soft whites such as Chardonnay, Pinot Gris and Viognier. Pinot noir, with its lighter, red fruit character, is a good choice for roasted feathered game such as guinea fowl, pheasant, duck, squab or quail, says Richard Matuszczak, wine director at La Toque at The Westin Verasa Napa. “Some of these meats exhibit gamier ÀaYors that can match the earthy qualities of Pinot Noir. The accompani- ments here shouldn’t be too bold; good Pinot Noir is more about subtlety and silk texture,´ he says. For older, aged Cabernet SauYi- gnons, think about balancing that drier fruit character with a richer red meat like a medium-rare rib-eye steak, says Matuszczak. Cabernet Franc from the Loire region in France has “a saYory, herbal character that pairs especially well with green Yeggies,´ says DaYid Castleberry, sommelier at the RN restaurant in San Francisco. 6. Sip, sip Syrah Castleberry likes to pick wines that mirror the ÀaYors of the roast. “I’m on a big Syrah kick right now,´ he says. “I think they are the perfect match, like a Tinder µswipe right’ match´ France has some great Yalues from Crozes-Hermitage and Saint-Joseph, two appellations in the northern Rhone wine region. Castleberry also likes Samsara wines from California’s central coast. Not in the mood for meat? Vege- tables that take to roasting well, like sweet peppers, eggplant and mush- rooms, can pair nicely with a Syrah, says Matuszczak. “I would prefer one with a few years of bottle age, when Syrah can begin to deYelop secondary aroma and ÀaYor characteristics that remind me of things like black Kala- mata oliYes and black pepper.´ 7. Think Italian Roast meats and Yegetables are “meant to be saYored, eaten slowly and enjoyed oYer the course of time. The wine should be bold enough and hearty enough to stand up to the succulence of the meat while slowly opening and displaying a beautiful bouquet of complexity,´ says Eleonora Tirapelle, beYerage director of the Black Barn restaurant in New York. She suggests Sagrantino, a red grape natiYe to Umbria in Italy. “Big, bold and elegant. One of my go-to Yineyards is Colpetrone. They make a Gold Sagrantino di Montefalco in the best years that ages for almost ¿Ye years before its release. Great wine.´ SerYing roast chicken? From the same region she likes Perticaia’s Rosso di Montefalco. “Full-bodied with wild raspberries and blueberries on the palate. It’s sure to please.´ T L A Q U E PA Q U E , Mexico — Strolling the boutique-lined streets of this arts-and-crafts enclaYe near Guadalajara, Mexico, is like stepping into the brightly colored pages of a storybook. AboYe, rainbow-colored bunting Àaps beneath an often cerulean sky. Fantas- tical sculptures on the side- walks cast stark shadows on the YiYid yellow, white and terra cotta walls of the stucco buildings. EYen the name has an engaging rhythm — tuh-lah- keh-pah-keh. And the best part is this fairy tale Yisit to Tlaque- paque’s historic center includes tacos. How to get there Tlaquepaque, histori- cally known as San Pedro Tlaquepaque, is a suburb of Guadalajara, capital city of the state of Jalisco. To get here from downtown Guadalajara you can rent a car or take a taxi. Another option is to take an open-air tour bus, http://www. tapatiotour.com.mx. Once in Tlaquepaque, head for the historic center. The main street is Independencia, which is lined with stores, galleries, restaurants and bars. You’ll also want to explore the smaller side streets. A major landmark is the Jardin Hidalgo, a large plaza Àanked by two colo- nial-era churches on Inde- pendencia and the Parian, 199 Calle Juarez, which is a block of restaurants and bars known for mariachi music, especially on weekends. Where to eat Casa Luna, at Indepen- dencia 211, is a restaurant is set in the courtyard of an old mansion with art-decked walls and colorful lanterns hung aboYe the tables, lending a warm glow at night. LiYe bands play during the dinner hour and the menu offers traditional Mexican cuisine with a high-end twist, like the duck carnitas tacos. Tlaquepasta, 139 Reforma, is also a popular spot. For a more casual experience, street Yendors sell a Yariety of foods including sweet corn on the cob. What to do Shop Independencia is lined with upscale boutiques selling handmade jewelry, pottery, glassware and home goods. See There are two ceramics museums. The Regional Ceramic Museum is at 23 Independencia. The larger Museo Premio Nacional de Ceramica Panteleon Panduro, 191 Priscilliano Sanchez, is named after Panteleon Panduro, considered the father of modern ceramics in Jalisco. Admission is free and the museums are open 10 a.m.-6 p.m. Tuesday-Sat- urday, closing around 3 p.m. Sundays. Sit The Jardin Hidalgo, on Independencia between Guillermo Prieto and Francisco I. Madero, offers shady benches where you can watch the world go by. The garden is named after Miguel Hidalgo y Costilla, a key ¿gure in Mexico’s ¿ght for independence, and there is a statue of him here. Two churches oYerlook the garden, the Parroquia de San Pedro and the larger Santuario de Nuestra Senora de la Soledad. If you Yisit in June, you may catch the celebrations of the saints’ days of St. Peter and St. Paul, which include music, dance and ¿reworks.
