Trevor was in the mood for splurging last week and bought a beautiful roast from Highland Oak Farm, our favorite purveyor of grass-fed beef at the Portland Farmers’ Market. But it actually turned into several meals, so it wasn’t really a splurge after all.
I followed the Joy of Cooking guidelines for roast beef, but studded the roast with cloves of garlic and dusted it with kosher salt and pepper. Our meat thermometer kept saying it wasn’t to temperature, so we kept cooking it. It ended up a little more well done than we desired, but that didn’t stop us from devouring it. I made mashed potatoes and Brussels sprouts sautéed in butter and thyme to go with the roast beef. And gravy with the pan juices and some concentrated beef stock from Trader Joe’s. As much as I like to make stock, beef stock is little beyond me.
Two nights later I used the leftovers in recipe that I’d wanted to try. I love to watch PBS cooking shows. I’ve been a fan Ciao Italia for some time, but had never tried one of the recipes. After seeing a show on potato casseroles, I knew which recipe to try first: Piedmont Potato Casserole. It’s basically leftover roast sandwiched between layers of cheesy mashed potatoes. How could it not be good?! I wasn’t disappointed once it came out of the oven and served it alongside crispy kale. Although, the next time I make it, I’ll add some sautéed kale or spinach to the meat layer so it can truly be a one-dish meal. And maybe some chives or green onion to the potatoes for an extra punch of flavor.
This roast also provided a delicious lunch. I warmed up leftover roast with leftover gravy and poured it onto a toasted hoagie roll dabbed with mayo. I topped it with lettuce and tomato. It was reminiscent of a mouth-watering roast beef po’ boy I’d had at Bunk sandwiches in SE Portland. It would have been perfect if I’d remembered to add sliced pickles to the sandwich. It needed that extra salty element.
For all these meals, we used garlic, potatoes, Brussels sprouts, kale and lettuce that Trevor brought home after working at the Persephone Farm’s stand at the Saturday Farmers’ Market at PSU. And I realized spending a little extra proved to be worth it with the creative use of leftovers.