Beef Carne Adovado on July 12
I made beef carne adovado with a chuck roast from our 1/2 grass-fed beef. I threw the roast and the following ingredients into the slow cooker: onion, New Mexican red chile powder, garlic, oregano, cumin, ground coriander, apple cider vinegar, salt, sugar, and a couple ladlefuls of veggie stock ( Bruce made on Saturday), and cooked it at 300 F for about 4 hours. Bruce shredded the meat, I blended the sauce, we threw the meat back in the cooker with the sauce, and reheated it. We served the adovado as tacos with homemade frijoles borrachos, corn tortillas,avocado, jack and cheddar cheese, green onion, shredded arugula and radish tops, radish, black olives, and tomato (for me). We drank a bottle of Chateau St. Michelle 2007 Rose and had ricotta cheesecake for dessert.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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