In Love with Dinner

This is a group of recipes that just made my toes wiggle as dinner for myself and my eight year old daughter one night last week.. As I write this, I still have a bowl of this leftover beef in my fridge. And a half loaf of Poppy-seeded challah and some of my favorite tub spread with flax seed oil, and there’s also some too fabu sliced mozzarella cheese and some horseradish in there…do you see where this is going? Make one or all of these recipes, either way, they are definite keepers. Enjoy!

Fabulous Pressure Cooker Beef

2 1./2 lb. bottom round roast
3 cups well seasoned cold chicken stock
Adobo seasoning to cover

Scrape layer of fat from stock, and heat in Pressure Cooker, failing this, heat two T vegetable oil till hot and thin. Lay beef in, season liberally with Adobo. Let sear 4 minutes. Turn, season, add chicken stock, let simmer 5 minutes. Cover, put at 10 lbs. pressure, set timer to 25 minutes after top begins to hiss. Turn stove control to whatever heat will give you a constant hiss from the steam guard, not just a regulated regurgitation. you want heavy pressure here. Also, you’ll need to oversee, pretty constantly, arching an eyebrow in the direction of the pot every ten minutes or so. Ears always attentive. Don’t stay upstairs too long, if you have an upstairs.

Release pressure using the quick method, placing pot in sink and dowsing with a constant stream of cold water, until cool, and top can be removed easily. Check consistency by scoring with a meat fork or steak knife. Continue to score meat all the way through. Return to pot, and replace lid. Set timer to 15 minutes, at 10 lbs. pressure after top exudes constant steam. Adjust range control as before. Release heat by slow method, allowing pressure to come down as the pan cools with the top on. Release lid when cool, allow meat to rest 5 minutes. Slice thinly and enjoy!!! Store leftovers immersed in sauce. Yum.

Smashed Red Potatoes

To serve 2,
Adjust accordingly otherwise

3 medium sized red potatoes about ¾ lb.
I stalk celery. Sliced, then, minced or chopped, your choice.
1/2 yellow onion, minced
Good Quality Olive Oil
Kosher salt
Course black pepper, freshly ground, preff.
1 bunch Parsley, washed, dried, chopped roughly
Dijon mustard or great stone ground
Quality cold sour cream

Using good quality drinking water, barely cover 3” inch cubed potato , skin on, preff.,