Margaret Pilgrim

Probably excellent idea. Since they are unlabeled, I would pull them out one at a time, let it thaw and see what you have to work with. It will probably make more sense when you see it face to face.When I was first married, I mean within a week, my m-i-l brought me a zillion pounds of frozen elk meat. I was at the time a virgin cook. The easiest parcels were ground -> elkburgers. Prime cuts, i.e., t-bones or NY steaks, we flash-fried to greater or lesser success. Larger mystery cuts, we sliced and pounded and made a version of Swiss steak, a dish that is probably unknown today: pounded steak, breaded in flour, browned then braised either with or without tomato. Do let us know, parcel by parcel, about how you are handling your largesse.

You have suggested some lovely menus. When should we arrive? Some treatment of crepes might be a light breakfast course, maybe with local fresh fruit or preserves and (goat or sheep) cheese? re cold soup, a personal favorite is a cold beet soup: pureed cooked beets, beef/veal broth, sour cream. Whir in a blender and serve with a swirl of heavy cream and shower of fresh dill. Of course, season to taste with S & P. re the need to visit the fishmonger on Dec 24, many experts recommend freezing for at least 24 hours any fish you plan to eat raw. Problem solved. re turkey, how about turkey tonnato, thin sliced cold turkey breast topped with a cold tuna sauce, garnished with capers, cherry tomatoes or bits of your best local seasonal produce. re dessert, there is nothing I love more than Etan mess, particularly when adapted for local and season. Again, when and where and what can we bring?

I truly understand what you are saying. And I do make things to give away, namely breads. (7 loaves for next week.) But I have stopped fooling myself about making things that will stay in the house. I have taken to devouring French food magazines instead. (Saveurs, Vin et Cuisine, elle a table, etc.) A good way to learn a foreign language.

That looks fabulous, Paul. Another concept you might like to play with is a teriyaki burger. You could start with this. I know that it the teriyaki concept works beautifully with ahi tuna, but have given that up on basis of both cost and sustainability, but, my, were they good! Chicken sounds like a great variation on that theme.

Or to paraphrase, if you don't plan to eat it, don't make it or buy it! My new mantra while cooking or shopping is "To what end?" That seasonal pie will be eaten if I make it, similarly the box of snack crackers if it comes home with me from the store. Who am I fooling when I make it or buy it? Only myself.

Buffet. Let people serve themselves. This makes it easier for those who want less to personalize their choices without notice or comment. Our family has done this for several decades now. Also, it prevents the problem of "passing". I remember my adult brother, who was sitting at the middle point of the table years ago, commenting, "I've been sitting at this table for 15 minutes and haven't done anything but pass food."

Eye of round has always been a classic, although I wouldn't choose it since it is, in my opinion and as you warn, too lean.

Of course, classic pot roasts were substantial chunks of meat as you describe. And I certainly go along with browning. And depending on the cut, with shallow liquid, which also begs the configuration of the pot. But the main point is that it is a wet process. And that shank and brisket may well find their way into your cocotte unless you have a different understanding with the seller. And they may well turn out mouth-watering if not what we grew up understanding "pot roast".

I checked the book out of the library and scoured it for ideas. I was taken by its tongue-in-cheek attitude and delighted with his take on American ranch dressing. His pickled ramp dressing (sub cocktail onions and scallions if you must) is superb. Makes iceberg lettuce (or pork chops) almost "downtown"! I keep a pint in the fridge at all times.

Your post is an important one. Whenever one agrees to a portion of an animal, it is important to ascertain what precise "parts" will one get. Pot roast, as rotuts writes and as the name suggests, is simply any animal part that normally is braised rather than dry roasted, i.e. any tough piece. I usually slow roast these with cooking juice to cover and under a round of parchment paper (aka paper lid) at a very low temperature, 275 to 300 for at least 3 hours. Outcome = tender as love. Enjoy!

Quite reasonable appraisal, Will. I should fess up that I am very long at this cooking game. Been putting dinner on the table 365/year for 50 years. Thin cookware has my anathema since I began. I hate disk bottom cookware. All-clad has been an epiphany. For the first time in my trials, I caramelize sugar with my eyes closed, add cream and turn our caramels or go on to sauces and ice creams. Make fast reduction sauces. Stove top or oven braise. Saute up some veggies or seafood, deglase and reduce and turn out a spectacular pasta sauce. And the list goes on. Yes, I hate the inside rivets, but, heck, these pots belong to me. If I condone a bit of smutch around them, I only have myself to answer to. Perhaps the subject of another thread, but don't overlook tag sales, flea markets and other second tier market sources. IMHO, All-clad? Go for it!

As posted above, I make large quantities precisely to freeze for "kids'" fast food. And, yes, I have noticed that this sauce, like most braises, definitely improves in the refrigerator and possibly in the freezer as well.

Agree with much of what you wrote, Phil. FWIW, this summer when a close family member had extraordinary health issues (ICU, etc.), we needed to cancel a trip to France and all reservations for food and lodging. First class airline forfeitures were in the thousands per person, restaurants zero, lodging $300. for one sticky country inn. Life happens.

First, I love all-clad. I have a slew of it that I've picked up over time. (None is non-stick.) The 8qt stock-pot is my "reach for" braising piece. Produces a great fond, holds enough to cook for a table of 6 or 8 when necessary. Can't tell you how many slow oven braises mine has done. Cleans in a whiz with BarKeep'sFriend. (In fact, the other day I burned on a pot of beans, scraped off the solids and put to soak. Washed like a tea-cup in the morning."

I found the recipe here. Again, this is seriously good.

Amazingly delicious Kachoba squash and Italian sausage strozzapreti (choke the priest) pasta. Squash cubes seared and braised with white wine and veal jus, cream, basil. The squash melts to join the unctuous sauce. Oh, my!

I don't have the recipe at hand, but the best roasted root vegetables I tasted were brought to a Thanksgiving potluck. They included the usual suspects plus Jerusalem artichokes (can be hard to find) and bacon. The bacon added a wonderful complexity.

If that is others' reaction to your eating sensibly, it could be the biggest favor you have ever done them.

Kathyann, thanks for reminding us that it is lifestyle and not just weight loss that should be the goal. Your pattern is sustainable and, as you point out with meat, allows for the very occasional inclusion of richer foods. We need to remember to "just say no" to fads and quick fixes. It's everyday forever that counts. Again many, many thanks for the wake-up call.

My biggest epiphany: cook and eat anything you want IN MODERATE QUANTITIES. Do not fool yourself by thinking you can eat more of low fat foods. Unless they bring you satisfaction, mental as well as physical, you will eat more of them and wind up with additional pounds. So back to "cooking for weight loss": Cook no more than you should eat. Do not prepare a recipe that serves 6 if you are a family of 4, or for 4 if you are only 2. And read labels as to serving size. 2 oz of dry pasta is a serving size; I cook 3 oz for my husband and me and it has become enough. Again, we don't eat "diet food" or eliminate butter or cream or eggs. But we do eat them in moderation and along side lots of fresh vegetables.

Dave, since making fresh pasta is far from rocket science, might this be a subject of one of your future cook-offs? Flour and water (egg or not) and a will to eat pasta? Some years ago when I had several high metabolism males at table, I used to turn out a fresh pasta most nights a week. It's a simple feat that should be revived and made part of our general repertory.

Many thanks, nickrey, David and Shelby. It all goes to support the the old-country grandmother authenticity rule: mine is right, yours is wrong. But all delicious.

Okay, now I really need clarification. I can't get my arms around this sequence: "add the cream at the last "few" minutes of cooking--don't stir it in too early and let it cook for hours". So, when should we add the cream (or milk?) When should we start stirring? How many hours? Perhaps I read too quickly but what recipe did you follow?

Bravo, David. I am, as I'm sure others are, interested in your expected results.

My kitchen friend is a two-tined fork. Spot-on for fluffing couscous, polenta, rissoto, and...whirling small pasta like orecchiette. They never nest. BUT I also use de Cecco or an organic artisanal brand.