I arrived at Culinary Experimentation Club Monday night to the unmistakable smell of slow-cooked beef. On any other night such deliciousness would delight me beyond measure but this night was supposed to be the first of an entire month of vegetarian cooking.
The guilty smiles and furtive looks from the menfolk assured me that indeed a mutiny was afoot. My ears were soon assaulted with all manner of excuses for their rebellion, including their assertion that “cows are vegetarian!”
In the end, it was the beef itself that won me over. Slow-cooked in sherry, hard cider, shallots and potatoes, it was fork tender and perfect with the rich gravy.
The rebellious meat-cookers were soundly forgiven.
It was definitely an evening of good-natured kerfuffles. Even simple biscuits caused a ruckus! Robin brought out a platter of her tender Lemon Thyme Biscuits and scolded us when we mistook them for scones. This started a discussion on what exactly the difference is between biscuits and scones. We have no idea. Whatever their “real” name, they are now officially known as Robin’s Lemon Thyme Scone-Shaped Biscuits.
To accompany the Vegetarian Pot Roast I made my favorite Aussie roast potatoes with Kalamata olives. It’s a wonderfully simple dish yet absolutely packed with flavor, and I’ve been craving it ever since I got back from Australia. I will share the recipe with you in an Australia post coming soon.
Robin contributed fantastic Curried Carrots, plump and soft, cooked in a savory sauce that was so good I wanted to scrape out the pan for every last drop.
We ended our night with a soak in the hot tub and rousing games of Uno with steaming cups of Darren’s Red Tiramisu tea and Michael’s splendid gluten-free chocolate chip cookie bars.
What is your favorite vegetarian dish?
Robin’s Curried Carrots
Click here for the recipe from A Veggie Venture
Robin’s Lemon Thyme Biscuits
Click here for the recipe from Cultivating Sustainability