A Very Delicious Engagement

A Rustic Feast for Three

I just had the great pleasure of being present for my cousin Chelsea's proposal, from her truly lovely new fiancé Dustin.  They flew out to visit me ostensibly just for a fun ski trip. But after their first day of skiing, Dustin took Chelsea up to the summit of the mountain at sunset, out onto a lookout point surrounded by snowy mountains, and asked her to spend the rest of their lives together.  I showed up minutes later with an ice cold bottle of Champagne in hand and, after trudging through knee-deep snow to get to them, toasted to their happiness and snapped photos until our fingers went numb and we were forced back to the warmth of the cabin.

While they were out skiing that afternoon, I was busy prepping for what needed to be a very special and very delicious supper.  After all, it would be their first meal together as a couple engaged to be married.  The first meal of the rest of their lives! Ok, I might have been a little overzealous, but I'm a romantic that way and feel any important life occasion should be marked by a memorable feast.

I wanted something special but traditional, and nothing that would keep me a slave to the stove all night.  So while Chelsea made excited phone calls to family and friends, Dustin and I poured ourselves some whiskey and I set to work on supper.

What I decided on was this: a traditional Beef Roast with red wine jus, bacon Brussels sprouts and heavenly mashed potatoes.  Timeless, comforting, and full of love... as a great marriage should be.

Perfectly pink, the only color a roast beef should be

The Roast
Adapted from Nigella Lawson's How to Eat: The Pleasures and Principles of Good Food
I used a 2.5lb, grass-fed, top rump roast -- one of the many parcels wrapped in the freezer from the half cow that my father purchased from a friend.  It's good to be friends with farmers, let me assure you!  Buy a roast that is bigger than you will need for your immediate dinner-- there are few things nicer to pick at in the fridge than cold roast beef (the next best thing being cold fried chicken).  A 3 to 4lb roast would be good for 4-6 people I think.

Preheat your oven to 450.  Pull the roast from the fridge and let sit awhile (15 mins?) to get to room temperature (or close, not a big deal, just don't want it to be ice cold).  Rub the roast down on all sides with a good crust of salt and pepper.  Since I used a grass-fed roast, and there isn't much fat, I rubbed it down as well with some room temp bacon drippings.  Butter would be good as well to give it a nice crust.  If it already has a layer of fat on top, I wouldn't bother much.

A cast iron skillet is ideal for this, though I suppose a roasting pan or any oven-proof skillet would probably do just fine.  Heat up your skillet on the stove with a knob of butter (butter, I say- NOT oil.  Oil will not give it the crust you want), and when it is good and hot settle in your roast.  Let it sear for about 2 minutes, and then turn it and do the same to all sides of the roast, until there is a nice browed crust all over. Once you have finished your final side, pop the roast (in the skillet) into the hot oven.  You will want to cook it for about 15-17 minutes per pound.

Once the roast is finished in the oven, take it out and remove to a cutting board to rest (it needs to rest about 10 minutes, or as long as it takes to make the red wine jus).

For the jus (just fancied gravy, don't fret):
Put the skillet back on the stove and turn the heat up the medium high.  Pour in 1/2 cup to 1 cup each of red wine and beef stock, scraping up the beef bits from the bottom of the pan.  Add about a tbsp of white flour and stir in to thicken.  Turn the heat down to medium low after a minute or so to keep it from burning, then let it bubble away and reduce.  Taste for salt and pepper, and when it has thickened to your desired consistency, pour into a little pitcher or mug and keep warm for serving.

The crown jewels of winter vegetables

Brussels Sprouts with Bacon
This is my absolute favorite way to make these little gems, and has made a convert out of many a sprout-hater.  Its also great because you can make them on the stove top when your oven is otherwise occupied.

Bacon (the best you can find, no nitrates please)- about 4 strips
1.5 lb Brussels Sprouts
About a 1/2 cup crisp white wine
Squeeze of lemon
Salt and pepper

Prep the sprouts by cutting off the woody stem piece and then simply slicing the sprout in half. Cut the bacon into little bite sized pieces (about 6-8 per strip), drop into a hot skillet with a little olive oil, and cook until crispy. On high heat, drop all your halved brussels sprouts into the bacon fat (you may want to turn on your vent at this point).  Let them sear and get crispy on the outsides, tossing them to keep from burning.  Once they seem like they are all a little charred (though not burnt), pour in the white wine (stand back!) and cover with a lid, leaving it a little off for steam to escape. Turn down the heat to low/medium low, and let simmer for about 4 minutes.  Eat one to test for doneness- they should be tender but NOT mushy.  Take off the lid and give them a generous squeeze of lemon. Let any remaining liquid cook off.  Season liberally with salt and pepper to taste.

This is my portion, what shall you be eating?

Boursin Mashed Potatoes
I learned the secret for absolutely divine, fool-proof mashed potatoes from my Aunt Debbie at this year's family Thanksgiving, at her River House in the Texas Hill Country.  I was never totally in love with mashed potatoes until I tried these with Boursin, that spreadable, seasoned, goat-cheese-like round found at nearly all holiday gatherings. Because there really is no recipe, I'm going to give approximate amounts and let you make as much or little as you desire.... but should you happen to make too much, I don't think you'll have trouble finding a use for leftovers.

Ingredients:
Russet potatoes, peeled and roughly chopped
Whole milk
Butter
Boursin cheese (I like the Garlic and Fine Herbs)
Salt and Pepper

To Cook:
Put a big pot of salted water on the stove, drop all your chopped and peeled potatoes, and turn on the water to boil.  Once they come to a boil they will need about 20-25 minutes, or until they are easily poked through with a fork.

Once they are tender, drain the water and put the potatoes back in the pot.  Turn the stove on low. Add a big knob of butter and a glug of milk.  Using a potato masher or electric whisk, start to blend them all together.  If they are too dry, add a little more milk.  Once they are mostly combined, crumble in from a half to a whole round of Boursin (I used a half a round for about 8 small/medium potatoes, enough for 4 people).  Season liberally with salt and pepper.  Continue to whip or mash until you've reached your desired consistency.  Keep warm in covered pot on the stove on low until ready to serve.  Add more milk or butter if they get too dry.