February 21, 2010

This Little Piggy Had Roast Beef...


Sam and I needed a vacation.  After a not so relaxing long weekend away and a business trip to LA (for me), we were ready to sit around and do a whole lot of nothing this weekend.  Of course, that never works out exactly how you’ve planned, but we did an excellent job of staying (mostly) in our neighborhood and using the weekend as a great stay-cation.  That included a delicious Saturday night of local beef and collard greens, a good bottle of wine, and a whole lot of watching of curling (is it just me, or is that “sport” on more than ever these Olympics?)
One of our favorite weekend activities is a trip to Chelsea Market.  If you live in New York, it is a must visit.  Every time we go, the selection just gets better and better – it’s really become a one-stop-shop for all our foodie desires.  With the addition of a great cheese shop filled with an all-American selection, and a big time local butcher, there’s little need to go anywhere else for all the fixings for a great gourmet meal.  Biggest plus?  Our gourmet meal for two cost only $20 – a price unheard of in our expensive Manhattan zip code.
Our meal was simple – a sirloin tip roast, collard greens, and polenta – but really hit the spot. Plus, I found another green winter vegetable that I just can’t get enough of! I made enough polenta to feed an army, but I’m going to use it later this week, so be on the look out! 

Roast Beef for Two

1 ½ lbs. sirloin tip roast
2 garlic cloves, thinly sliced
salt & pepper
1 tbsp. olive oil

Preheat the oven to 350 degrees. Heat the oil in a heavy pan.  When the oil is very hot and smoking, add the beef and sear, browning on all sides, about 2 minutes a side.  Remove from heat and add to a roasting pan.  Put the roast in the oven and cook for about 45 minutes, or until the temperature in the middle of the roast reaches 150 degrees.

Prepare the polenta according to the package instructions.  For a creamier polenta, add a tbsp. of butter and a little whole milk or cream once the polenta has finished cooking.

Culbreth Collard Greens

My southern grandfather would have been very proud of me on Saturday night.  My first attempt at cooking this hearty green was a success!  I chose to cook this much like I do kale and broccolini. 
 
olive oil
1 bunch collard greens, chopped length-wise, then in thirds.
1 shallot, thinly sliced
1 garlic clove, thinly sliced
salt
juice of half a lemon
2 tbsp. water

In the same pan that you browned the beef, heat oil.  Add the shallots and garlic and saut√© until tender.  Add the collard greens and salt generously.  Add the lemon juice and turn to coat all of the greens.  Add the water and cover.  Cook for roughly 5 minute, or until the greens are just tender but still retain their crunch.

1 comment:

  1. Yey for curling! Hero and I went up to Vancouver last Wednesday and saw a game! It was so much fun and actually really exciting!

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