Humble Feast Monday - plus recipe for Pot Roast with Winter Vegetables

Winter farmers market
Photo by Debra Gartenstein

Patty Pan's Humble Feast is a series of community-based, monthly dinner events featuring local ingredients sourced primarily from area farmers who are our friends and neighbors at the markets.

They are held the first Monday of each month, 5:30 to 7:30pm.

This month's dinner is Monday January 7, 2019 and features:

• Pot roast with lots of winter vegetables (and a vegetarian version, of course), 
• a tasty rice dish, 
• slaw, 
• mac and cheese, and 
• chocolate-dipped pears.

Patty Pan's Neighborhood Kitchen: 15550 27th Ave NE, Shoreline 98155.

The dinners are a flat rate of $12/person (plus tax). For $10 (plus tax) discounted tickets if you prepay via PayPal by 4pm on the day of the dinner. Kids half price.

And here's the recipe for one of the menu items, from Devra Gartenstein

Pot Roast with Lots of Winter Vegetables (serves 8)

2 tablespoons high heat vegetable oil, such as grape seed oil
2 pounds brisket
1 tablespoon salt, or more, to taste
2 onions, diced or sliced in rings (however you prefer)
½ cup red wine
1 cup chopped tomatoes or canned crushed tomatoes
1 cup water

2 pounds hearty vegetables, cut into one-inch pieces. (Potatoes, gold beets, turnips, rutabagas, yams, winter squash, Brussels sprouts, or anything else that will hold up to long stewing.)

2 tablespoons winter herbs, such as bay leaf, thyme, rosemary, or oregano
Black pepper

Heat the oil on medium-high heat in a large Dutch oven, or any other deep, wide, and thick pan. Hold your hand about four inches above the pan, and when you can feel the heat, add the meat. Sprinkle it with a third of the salt, let it cook for a few minutes, and then flip it over using a pair of tongs and sprinkle the other side with another third of the salt.

When both sides are nicely seared, add the chopped onions. Cook them for about five minutes, stirring them occasionally until they start to wilt. Add the remaining ingredients, bring the mixture to a boil, and then lower the heat, cover the pan, and let it cook for a couple of hours, checking it every twenty minutes or so.

When the meat is soft enough to cut, break it down into smaller chunks and then let it cook until it comes apart easily with a fork. This might take another hour or it may take another three hours, but it’s worth the wait. Taste and add additional salt, if desired.

Reservations