SEATTLE, October 14, 2014 — For the first time on Paried, we’re excited to announce a giveaway sponsored by our friends at Lodge. One caller will win a 5 quart dutch oven, cook book and silicone handle holders, shipped directly to them from Lodge*! Listeners can dial (914) 803-4460 to ask your questions and for a chance to win.
There’s no time of the year quite like the Fall to prepare delicious, easy and comforting slow-cooked meals. Few cooking vessels handle the heat like cast iron and nobody does it better than Lodge Manufacturing located in South Pittsburg, Tennesse.
Lodge PR Manager, Mark Kelly, joins us live on Monday at 6:30pm EDT to talk with us about all things cast iron, the incredible story of Lodge and to take your questions as well!
CDN’s wine guru, Duane Pemberton, has two incredible wines that are a bit on the higher price points but pair extremely well with Mary’s recipes. In this show, we look at the Duckhorn 2011 Napa valley Merlot and the Long Shadows 2012 Sequel Syrah.
Click the image below for the link to the show and be sure to bookmark it:
Check out the video below for some history of this great American company.
Traditional Pot Roast
2 ¼ pound boneless cross rib roast
4 carrots peeled and rough chopped cubes in similar ½ “ cuts
½ a yellow onion, cut into 8’s
1 shallot, cut into similar size as the onion
1-2 russet potatoes, peeled and cut into wedges
1 ½ tablespoons tomato paste
2 ½ cups chicken stock
½ cup flour
Salt and pepper
In a large roasting dish that is stove top safe heat the oil.
Sauté the vegetables in the oil until they are begin to turn brown.
Season with salt and pepper and remove them from the pot and set them aside.
Rinse and dry the meat.
Add the flour to the plate and coat the meat on all sides with flour.
Season the meat with salt and pepper.
Add the butter to the pot and sear the meat on all sides until it is golden brown.
Next add the vegetables to the pan and the tomato paste and cook it until the tomato paste has turned to a dark red brown color.
Add the chicken stock and stir well mixing everything.
Then add the potato wedges and bring it to a boil and then turn off the fire.
Place the lid on top.
Cook in a 300-degree oven for 3 ½ hours.
1 pound of pork shank
1-tablespoon olive oil
½ shallot, sliced into six sections
½ yellow onion, cut into 8 or 10 pieces
4 carrots, peeled and cut into 2 inch pieces
½-tablespoom Herbes de Provence
½ cup of white wine
2 cups water
1 tablespoon better than bouillon
1 bay leaf
Salt and pepper
Sprinkle the shanks with paprika, Herbes de Provence, salt and pepper.
Pour the oil over the top and use your hands to smear the seasonings all over the pork.
Add the butter to the pan and once the butter is melted put the pork into the pan.
Sear the pork and on both sides.
Add the vegetables to the pan and cook them until they are lightly brown.
Turn the fire off and add the white wine.
Reduce the wine by 2/3rds
Add the two cups of water and one tablespoon Better than Bouillon to the pot.
Bring it to a boil, add the bay leaf and place it in a 350-degree oven for two hours.
*Note: Contest is only open to person that live in the contiguous U.S.Click here for reuse options!
Copyright 2014 Communities Digital News
This article is the copyrighted property of the writer and Communities Digital News, LLC. Written permission must be obtained before reprint in online or print media. REPRINTING CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.
Correspondingly, Communities Digital News, LLC uses its best efforts to operate in accordance with the Fair Use Doctrine under US Copyright Law and always tries to provide proper attribution. If you have reason to believe that any written material or image has been innocently infringed, please bring it to the immediate attention of CDN via the e-mail address or phone number listed on the Contact page so that it can be resolved expeditiously.