Welcome to this week’s edition of “Dinners With Johnny”.
I’m excited to announce that, in addition to the weekly “Dinners With Johnny”, there will be a follow-up type of post called “Dinners With Johnny: The Comment Card”. This is where Johnny will post his blatant, sarcastic, wry, dry-witted and humorous review of my cooking.
I’m always on the look-out to try something new when I have time to really play in the kitchen. A friend shared this amazing Balsamic and Onion Pot Roast recipe with me and I was sold at everything about it. The one thing that I changed about this recipe: I added mushrooms. I had a partial container of them in the fridge and they just seemed to want to play.
I have to say, I browned that ro
ast like a pro (not that I didn’t doubt my abilities one bit).
Next, I threw together some beer bread, because that seemed appropriate. Someone very smart told me that it was important to have something to soak up the pot roast juices. I can’t disagree with that piece of advice. My sister recommended this whole wheat recipe (1/2 wheat/white) and said that my kids love it when they’re at her house. I used Guinness Black Lager instead of something domestic (blech). Because the Guinness comes in 14.9 ounce cans and I only needed 12 ounces, I had to do something with the rest–I poured a Smithwicks, sipped some off the top to make room, and poured the remainder of the Guinness on top.
Of course, what is a pot roast without a side of mashed potatoes and steamed carrots? My son would answer: “too many carrots”. I make him eat three of them, just to say that he had some.
The recipe tells you to reduce down the broth that the roast was cooked in. Don’t skimp on this. Do it like your life depends on it. I had mine at a rolling boil for over twenty minutes before it reduced down enough. It turns into a sweet, balsamic glaze that is nearly orgasmic.
Johnny has been informed that he needs to turn in his “Comment Card” soon, so that I may update with his review.