Food Therapy

I had a great weekend of family time, which is a huge accomplishment, to say the least. Most times when you get more than 2 Clem's in a room, it is a recipe for disaster. God knows there is not enough room for all of our opinions. But, it was Morgan's birthday so we all were in the mood to celebrate. It was probably one of the best family times that I can remember...no drama, no BS, just good times and good food...and no, I am not talking about the hot dog at 2am Saturday morning or the Wendy's late nite last night.

Unfortunately for me Morgs went to back to Bah-stan today, but I still was able to throw together a dinner worthy of a family of 4. Tonight we stuffed our bellies with Eye Round Roast, mashed potatoes and steamed broccoli & cauliflower.

Most people get immediately turned off by Eye Round roast. It has a reputation for being dry and tough. But, with the right method, even this cut of meat can be tender and delicious.

Eye Round Roast 2-3 lb. eye roast
salt (I always use coarse sea salt)
pepper (fresh cracked)
garlic powder
3-5 garlic cloves (peeled)

Heat oven to 500 degrees. Place room temperature roast into roasting pan. Using a paring knife, pierce 3-5 holes the roast and place garlic cloves inside. Sprinkle the roast generously with salt, pepper & garlic powder. Once the oven is preheated place the roast into the oven, reduce to 475 degrees and let cook for 7 mins. per pound. When the time expires turn the oven off and leave the door closed. DO NOT OPEN THE OVEN DOOR. Let the roast remain in the over for 2 1/2 hours. I know that this sounds so strange and my Dad told me that I was crazy, but this is absolutely the best way to cook this meat. It comes out tender, delicious and a beautiful medium-medium rare.

Use the pan drippings to make a gravy.

Gravy
pan drippings
3/4 c. beef stock (or water) - more as needed
2-4 tbsp. flour - more as needed
1-2 beef bullion cubes

Place baking dish over a burner on medium-high heat. Add beef stock and wisk...this will remove all of the "goodness" from the bottom of the pan. Sprinkle with 2 tbsp. flour (or wondra). It should begin to thicken. You can continue to add water and flour to add volume and thickness. Add bullion for more "beef flavor". Please note, it is super salty so start with a little and then add more...

Gravy is a game of trial and error. Don't get discouraged if the first couple of times don't come out quite as good as you would hope. Just keep playing with it...you will get it!

Veggies and Cheese Sauce
Broccoli and/or cauliflower
Velveeta cheese
milk
butter

The ratio should be ~6:1:1 (6 parts velveeta, 1 part milk, 1 part butter). Place in microwave in 30 sec. intervals. Stir in between. Add more milk to thin, more velveeta to thicken. This stuff is great on veggies or as a homemade mac and cheese.

I served this dinner with a caprese salad (tomato, fresh mozzarella & basil) drizzled with extra virgin olive oil and balsamic vinegar.

Both of the items on this menu may take some "playing with" but you have to start somewhere, right? We are all back to the grind tomorrow but I have some good recipes planned this week, so keep checking in....I'm off for a night-cap of oreos and milk.


Ahhh...food therapy complete!