I thought I would share with you one of my favorite cookbooks.
This was given to me many years ago by a very close friend when I moved from Boston to Dallas, Texas. That was a very exciting time for me as I accepted a job post with a large advertising agency. Moving to the South, starting a new job in my career path, meeting new people and making new friends was just something I could not say, "no" to! It meant leaving my family and friends here for a while. I also left a good job here that was working out very well for me. So, it was a most trying time to make sure I was making the right decision for myself, and thankfully, that proved to be true! I always knew I would come back to Boston!
The picture posted is in far better condition than my book, as the cover has faded in color, edges are ragged, and torn in one place! Truly the sign of a well-loved and often used cookbook! I don't think it is in circulation any more but check amazon.com
This cookbook is a wonderful collection of recipes from various inns throughout New England, compiled by Sandra J. Taylor. I do use the book frequently as many dishes are a favorite and fairly easy to make. I really enjoyed cooking traditional New England fare for my southern friends!
The recipe that I just made the other day was a true autumn favorite;
Yankee Pot Roast
Longfellow's Wayside Inn
Concord, Massachusetts
1 bottom round roast (4-6 lbs.)
1/2 cup oil
2 celery stalks
2 carrots
1 onion
1 can tomatoes (1 lb.)
2 tsp. salt
1/2 tsp. pepper
3 cups of water
1/4 cup of flour
1/3 cup of each- cooked peas, cubed carrots, cut string beans
1/2 cooked, chopped celery
In Dutch oven, brown roast in oil with celery stalks, carrots and large slices of onion around meat. Add tomoatoes, salt and pepper and cover with water. Bring to a boil and let simmer over low heat or in oven at 350 for 2 1/2 hours.
Lift out roast, and keep warm. Strain vegetable stock, discarding the vegetables. Skim fat off stock, returning just a 1/4 cup of fat to Dutch oven. Stir the flour into fat in Dutch oven, stirring regulary. Add (what you should now have as 4 cups) of vegetable stock. Cook and stir until thickened. Add the cooked peas, carrots, celery and string beans.
Serve a gravy with the sliced beef.
I served this with a french bread and herb butter.
I hope you try this and do enjoy.
I plan to feature more recipes from this cookbook in my blog periodically.
