If it were not that my outdoor thermometer is reading 46ºF I’d be calling it a snow day–grey, chilly, misty, damp, dreary. It seems like a day for “oven food”. While the oven is on, the heat won’t be coming on as much. Food and warmth in one.

I’ve hit the time when cleaning out the refrigerator becomes a necessity–not that I had anything about to grow legs and crawl out, just things that should be used, and it’s also time to rotate stuff from the freezer, too. So a browse through the fridge, the freezer and from the counters is making a meal–a one-pot meal. I did have go to the grocery store because this kind of weather calls for potatoes–and I had only a baking potato in the house–and those just don’t do for braises. So, leaving the Romertopf to soak while I   went to do cat care for a friend and got some potatoes and then started to see what would b_shank_crop_20161204_153707happen for supper–it’s a no-recipe event this evening.

I scrabbled around in the freezer and came up with a very large beef shank (with marrow in the bone), the refrigerator gave up some under-cooked collard greens ( I attempted to cook them in the slow-cooker–not recommended if they are older greens). The counter yielded some cherry tomatoes that were getting wrinkly, and there were some sliced shiitake mushrooms loitering in the fridge.

Even though it’s the weekend, it’s a working day for me so I’m doing lazy cooking. All of b-shank-covered_20161204_153715the above-mentioned items went into the soaked Romertopf–with bite-size Yukon gold potatoes added. I did my lazy herb seasoning (herbs de Provence), lots of garlic cloves, and then those cherry tomatoes that had wrinkles. Add a couple bay leaves, salt and water, and put it into a cold oven set for 350ºF–a kitchen happening. Had I soaked the larger Romertopf, I would have added some rutabaga and carrots too–but those looked as if they could linger for just a bit longer in the fridge. Now–to work!

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Today has been one of those frustrating days when I’ve had difficulty really concentrating–even though I didn’t have to attend to cooking supper. For all the true productivity I might as well have been in the kitchen cooking. Even without any attention, about three hours later, I’ve a really tasty meal–quite suitable for the weather tonight.

20161204_200628It may not be styled and truly photogenic, but the beef shank was very tender–but very beefy–it’s one of the things that is great about some of the less popular cuts of the cow.  The smoky, earthiness of the shiitake mushrooms, the mellow flavor of the roasted garlic made a great contrast to the bitterness of the collard greens (these took a lot of cooking to get them really tender). The healthy dose of bay and herbs de Provence really added a lot of flavor. I did finish my plate with a drizzle of herbs de Provence infused olive oil (Bull City Olive Oil). To accompany this casual meal I had a glass of 1999 Domaine Cros Minervois wine. Just the ticket to go with the very “beefy” beef and the collard greens!

 

A great supper for a rainy, damp, chilly evening. A successful kitchen happening without the vestige of a recipe in sight.

A son gôut!

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