Friday, October 31, 2014

Happy Halloween: Sriracha Bloody Mary Cocktail

Happy Halloween! Whether you're planning on trick-or-treating, heading to a Halloween party, or just spending the evening at home watching ALL the best horror movies, you should definitely incorporate this spicy Bloody Mary into your evening (or perhaps brunch tomorrow morning?)

Have a safe and wonderful night!

Sriracha Bloody Mary 
Excerpted from Red Hot Sriracha by Melissa Petitto

Serves 8 drinks

People who say they don’t like a Bloody Mary are people who haven’t had a good one. This version delivers. It’s peppery and piquant and begging for you to host brunch already.


1 32-ounce bottle tomato juice
½ cup (120ml/4fl oz) freshly squeezed lemon juice
2 cups (475ml/16fl oz) vodka
¾ cup (180ml/6fl oz) Worcestershire sauce
1 tablespoon salt
2 tablespoons pepper
2 tablespoons freshly grated horseradish
1 tablespoon dry mustard
½ cup (120ml/4fl oz) sriracha
Jackie O’s Dark Apparition Imperial or a local stout beer, for topping off

Sea or kosher salt
Freshly ground black pepper
8 celery stalks
16 green olives
16 pickled haricot verts (optional)
16 pickled baby carrots (optional)

*Have fun with these—use one or all! But don’t skip on the spicy rim coated with sriracha, salt, and pepper.


In a large pitcher, combine the tomato juice, lemon juice, vodka, Worcestershire sauce, salt, pepper, horseradish, dry mustard, and sriracha and stir vigorously.

When ready to serve the cocktails, rub or squirt sriracha around the rims of the serving glasses.

Combine the salt and pepper on a small plate and mix well. Dip the sriracha-rimmed glasses in the mixture to coat.

Fill each glass three-quarters with ice and then pour the pre-mixed Bloody Mary on top, topping the glass off with the stout beer.

Skewer olives or your favorite pickled veggies onto toothpicks. Garnish each glass with celery and veggie skewers and serve.


Red Hot Sriracha

Can't get enough sriracha? Neither can we! With over 50 of the hottest, eye-watering recipes featuring everyone's favorite hot sauce, celebrity chef Melissa Petitto brings heat to a whole new level with Red Hot Sriracha.

From Firehouse Beef Sliders and Pulled-Pork Tacos to Jalepeno Poppers and Cracklin' Candied Bacon, there's a fiery new sriracha-infused recipe for everyone. Breakfast, lunch, dinner, appetizers, drinks, and, yes, even sriracha desserts are covered here. Only true devotees will want to indulge in the Dillish Thriller Shot and Sizzling Chili and Lime Donuts.

Will these recipes kick your ass? Absolutely. But you can take the heat!
Blogger Tricks

Thursday, October 30, 2014

All About Squash and Pumpkins

'Tis the season for squash, pumpkins, and ...  lattes? Okay, maybe the lattes part is just me. Ha!

This time of year, there are pumpkins and squash just about everywhere and you may be tempted to pick up a few. If not for decoration, then why not take a look at this handy guide below on the different kinds of squash and on how to prepare, store, and partner them with other great ingredients. You'll be a squash pro in no time.

And if you've given up completely on cooking squash, then you should at least check out this video of pumpkin carving. Because... it's almost Halloween!

Excerpted from A Curious Harvest by Maximus Thaler and Dayna Safferstein

Squashes and gourds are a group of large, ground-dwelling plants with broad leaves and very large fruit. They are native to Mexico, where they were first cultivated by Native Americans as part of the famous “three sisters”: corn, beans, and squash.

Butternut squash is the sweetest of the common squashes and does well with a sweet palate.

Acorn squash has ridges that make it difficult to peel, so it is often cut in half and baked. The easiest way to peel it for soup is to cut it into sections defined by the ridges and peel each section separately.

Spaghetti squash should not be steamed. When it is baked, the flesh breaks up into spaghetti-like
tendrils that are fun to eat.

Pumpkins are larger, more fibrous, and blander than other squash varieties, which is why they are often used decoratively rather than for cooking. Pumpkins can be cooked, but they require longer cook times and extra flavorers.


- Squash can be stored unrefrigerated for about a month.

- When squash goes bad, the sides get mushy and the skin cracks. If you notice a mushy spot, cut it off and refrigerate the squash or cook it right away. If you catch rot early, most of the squash can be salvaged.


- Squash can be boiled, steamed, or baked. Boiling squash is quicker and easier than baking (as there is no risk of burning or overcooking), but baking tends to bring out better flavors

- Cook time: Squash takes quite a long time to cook. Steaming is significantly faster than baking but still takes at least half an hour. Squash is done when its color becomes more vivid and the flesh can be easily scooped with a spoon.

- Baking: Squash should be baked whole, and baking can take over an hour in some cases. It is a good idea to add oil or water or both to baking squash to make sure it stays moist. If you are not adding flavorers, baking squash facedown also prevents the flesh from drying out.

- Boiling: Boiled squash makes an excellent base for soups. Squash chunks can be left in the soup
whole, or they can be blended with an immersion blender to give the entire soup a rich, creamy texture.


- Squash is one of the few ingredients that goes well in both sweet and savory dishes. Its synergies are diverse.

- Yogurt can be nice as a topping on baked squash. It adds coolness and moisture and balances out the flavor.

- Baked squash can be served alongside other bakeable foods like sweet potato, carrots, or beets. It’s good to also serve it with something like fresh leafy greens for textural diversity.

- Squash can add a richness and sweetness to the broths of chicken or lentil soup.


Squash seeds can be baked in the oven for a tasty snack. They are crunchy and high in protein. Here's how to bake squash seeds:

- Remove the seeds and clean off any residue with water.
- Put them in a baking pan with a very generous amount of oil, salt, and other flavorers like garlic,
turmeric, or pepper.
- Bake on a medium heat for over an hour.
- Take the seeds out periodically to make sure they cook evenly.
- The seeds are done when they turn golden brown and puff up a little bit.


A Curious Harvest

"What do I have to eat?"

Long before supermarkets taught us what we should buy to eat, we simply looked around and ate what looked good. A Curious Harvest marks a return to this kind of thinking. Focusing on ingredients, from the common to the curious, rather than finished dishes Maximus Thaler of The Gleaner's Kitchen offers a choose-your-own primer for preparing tasty, nutritious meals without dogma or shopping lists. Inside each ingredient is beautifully and reverently illustrated by Dayna Safferstein. On each page is information about storing and preparing, when to roast and when to juice, and what goes well with what. What you won't find are complicated recipes requiring expensive trips to the supermarket. The result is nothing short of radical.

Ghostly Chocolate and Coconut Flour Cupcakes

Baking can be a little more rigid than cooking. Sometimes it's harder to bend the recipe without ending up with a total disaster. So we asked Erica Kerwien of Comfy Belly and The Healthy Coconut Flour Cookbook to take one of her favorite recipes from her book and give it a Halloween spin. Here's what she came up with. These cupcakes are made from coconut flour, so if you have kids or adults with allergies popping by, they're a great option.

Happy Halloween eve!

Ghostly Chocolate and Coconut Flour Cupcakes

Excerpted from The Healthy Coconut Flour Cookbook by Erica Kerwien of Comfy Belly (and edited by the author)

Ghostly Meringues

If you want marshmallow ghosts, keep them in the oven for about 1 hour. If you want full-on meringues that crunch and then melt in your mouth, leave them in closer to 2 hours. Test them by taking one out of the oven and letting it cool for a minute or so. These meringues tend to absorb atmospheric moisture due to the honey, so if you’re not in a dry climate, you might find you need to “re-dry” the meringues after a few hours. Just place them back in the oven or dehydrator for 20 minutes or so to re-dry. 


1/2 cup of honey
2 egg whites
Ghostly eyes (chocolate chips, nuts, currants, raisins)
Prepare two baking sheets with parchment paper, or non-stick mats. Also prepare a pastry bag, or a plastic freezer bag with one of the ends cut slightly to let a small amount of meringue out when you squeeze it to shape the meringues.

Add the honey to a saucepan and boil it somewhat vigorously until it starts to turn brown (takes about 5 minutes or so). It should form a ball when place a drop of the honey in cold water. Let it cool but keep it somewhat runny so you can pour it into the egg whites.
Place the egg whites in a dry, clean mixing bowl. Begin whipping the egg whites. They become frothy (after a few minutes). I use a Kitchen Aid mixer with the whip attachment, but you could use a hand beater.
Continue whipping the egg whites until they start to get glossy, and then slowly drizzle the honey into the egg whites while you continue to whip them. The honey may spray a bit – to avoid this I drip the honey almost down the side of the bowl. Continue whipping them for a minute or two to maintain their peaks. They should be very light and fluffy at this point. Keep an eye on them. If they’ve turned to liquid you’ve gone too far.
Transfer the meringue mixture to the pastry bag or plastic bag.
Preheat an oven or dehydrator to 200°F (93ºC).
Holding the bag of meringue mixture, squeeze the bag in small circles to form the ghosts (on the parchment paper or non-stick surface). Don’t worry if they’re not perfect – they can easily pass as ghosts (or mummies).
Place the meringues in the oven for 1 to 2 hours, or until they are dry to the touch.
Store them in a dry place for a few days. Re-dry as necessary.

Makes about 25 to 30 ghosts


Chocolate Cloud Cupcakes

1/4 cup coconut flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs
1/2 cup of maple syrup or honey

Preheat your oven to 350°F (175°C or gas mark 4).
Combine all the dry ingredients and blend well.
Add the dry and wet ingredients to a standing or hand mixer and blend until completely mixed. Let the batter sit for a few minutes, mix once more and go to the next step.
Fill each cupcake liners to 1/2 way mark. (If you’ve added chips, they tend to sink to the bottom of the cupcake, so try adding the chips after you’ve added the batter to each liner.)
Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool the cupcakes before decorating.
Decorate them with the ghostly meringues and eat! Store these cupcakes at room temperature for a few days, covered in the refrigerator for a week or so, or freeze for a few months.

Servings: 8; Calories: 99; Fat: 3 g; Carb 17 g ; Fiber 2 g; Protein 3 g; Sugar 12 g; Sodium 149 mg; Cholesterol 70 mg.


The Healthy Coconut Flour Cookbook

Discover the Wonders of (Naturally Gluten-Free) Coconut Flour!
Coconut flour is quickly becoming one of the most popular flours on the market today, and deservedly so. It contains no gluten and no grain, and is low in digestive carbs and high in fiber, making it a favorite among Paleo, gluten-free, grain-free, nut-free, and low-glycemic dieters. In addition to what coconut flour doesn't contain, what it does contain is just as impressive. Not only is it packed with protein, but it also contains four times more fiber than oat bran; just a few tablespoons provides you with between 25 to 50 percent of your daily required intake! Unlike gluten-free flour mixes, however, coconut flour may be used on its own and contains only one, all-natural ingredient coconut. Yet its pure, slightly sweet taste is subtle enough that even coconut haters won't be able to detect it, and it lends itself perfectly to baked goods, creating results far superior to many other gluten-free treats. One bite of light and moist coconut flour bread is sure to have you addicted!

Inside, you'll learn how to bake wonderful muffins, cakes, cookies, savory bites and more with this amazing flour, which is now easy to find in most grocery stores and online. No fillers, additives, and gums here - just simple, all-natural treats such as:

* Cheddar Biscuits * Skillet Cornbread * Chocolate Chip Scones * Spiced Pumpkin Bread * Carrot Cake * Chocolate Layer Cake * Red Velvet Cupcakes * Pesto Flatbread Pizza * Garlic-Cauliflower Breadsticks * Spinach Mushroom Feta Crêpes * Coconut Shrimp with Sweet Chili Dipping Sauce

Author and blogger Erica Kerwien ( will walk you through everything you need to know for using the flour with great results. You'll also find a handy icon guide for those recipes that are (or can be made) Paleo, grain-free, gluten-free, dairy-free, nut-free and more, so in no time you'll be whipping up new favorites that will please everyone (and every diet) at your table.

Wednesday, October 29, 2014

Halloween Pumpkin Chocolate Chip Bread

Halloween is around the corner and you may be tempted to try your hand at all sorts of fun-filled baking and cooking projects like spiderweb cakes and pumpkin Jello shots. If you're anything like me, you're fairly terrible at the actual decorating part of baking. If that's the case, you should give this pumpkin chocolate chip bread a chance this Halloween. Orange, pumpkins, but nothing too crazy in the decorating category. And it tastes amazing.

Pumpkin Chocolate Chip Bread
Excerpted from Sally's Baking Addiction by Sally McKenney

There are a million things I look forward to each October. Crisp air, crunchy leaves, Halloween,
cardigans, and a whole lot of pumpkins. It’s the time of year you can squeeze pumpkin into just about
anything, including this bread. I call it my “disappearing quickbread” because whenever I make it,
the slices are gobbled up within a day—and mostly by me! The flavorful spices and chocolate chips
dancing inside this moist pumpkin bread are completely irresistible. Be sure to buy a few cans of
pumpkin because when you try this bread, you’ll want to make it again and again.

Prep time: 10 minutes • Total time: 1 hour 15 minutes, plus cooling • Makes: 1 loaf

1¾ cups (220g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar
1 tsp baking soda
2 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¾ tsp salt
2 eggs
1½ cups (340g) pumpkin purée
½ cup (120ml) vegetable oil
¼ cup (60ml) orange juice
2∕3 cup (120g) semi-sweet chocolate chips

Adjust the oven rack to the lower third position and preheat the oven to 350°F. Spray a 9x5in loaf pan with non-stick cooking spray. Set aside.

In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt together, making sure to break up any large brown sugar lumps. Set aside.

In a medium bowl, whisk the eggs. Add the pumpkin, vegetable oil, and orange juice, whisking until combined. Pour the wet ingredients into the flour mixture and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not overmix the batter. Gently fold in the
chocolate chips.

Pour into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack before removing and cutting. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.

Sally Says:
I like to taste the batter before pouring it into the loaf pan. Sometimes I stir in more ground cloves, sometimes more ground nutmeg. Go by your preference. Make sure you use pumpkin purée for this recipe though, not pumpkin pie filling. Canned or homemade purée will work just fine.


Sally's Baking Addiction

Named by Huffington Post as one of the "Top 10 Food Blogs to Watch" in 2013, Sally's Baking Addiction has skyrocketed in popularity since its inception in late 2011. Baking addict and food blogger, Sally McKenney loves to bake. Her famous Salted Caramel Dark Chocolate Cookies won Nestle's Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. Try her No-Bake Peanut Butter Banana Pie, her delectable Dark Chocolate Butterscotch Cupcakes, or her yummy Marshmallow Swirl S'mores Fudge. Featuring a brand new selection of desserts and treats, the Sally's Baking Addiction Cookbook is fully illustrated and offers 75 scrumptious recipes for indulging your sweet tooth--including a chapter of healthier dessert options for those who follow a vegan or gluten-free lifestyle. With dozens of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss!

Tuesday, October 28, 2014

Kitchen Science: Frankenworms

Halloween is around the corner and you're likely bombarded with recipes for adorable homemade candy, cakes, cupcakes, and more. Definitely make those. You will thank yourself for being so clever.

If you're looking for something unique to do this Halloween, why not incorporate some Kitchen Science into your day? This science project for kids uses those Halloween gummy worms you know you bought "for the kids" and teaches those kids about science. Win win. And you can eat the rest of them ... or put them into a dirt cake. No one's judging.

Excerpted from Kitchen Science Lab for Kids by Liz Heinecke

Bring gummy worms to “life” with a simple chemical reaction.

Gummy worms candy
Scissors or kitchen shears
3 tablespoons (42 g) baking soda
1 cup (235 ml) warm water
Jar or clear drinking glass
White vinegar

Safety Tips and Hints:
To avoid cuts and frustration, help young kids cut the gummy worms into long strips

Step 1: Using scissors or kitchen shears, make super-skinny gummy worms by cutting them into long strips. Cut each worm lengthwise at least four times. The skinnier you make your worms, the better they’ll work.

Cut the gummy worms into very thin strips.
Step 2: Mix the baking soda with the warm water. Stir well. Drop your skinny gummy worms into the baking soda solution. Let them soak for 15 to 20 minutes.

The thinner they are, the better they’ll work.
Step 3: While your worms are soaking, fill a clear glass or jar with vinegar.

Soak your gummy worms in the baking soda solution.
Step 4: When the 20 minutes are up, fish the gummy worms out of the baking soda solution with a fork and drop them into the glass of vinegar to bring them to “life.”

Drop the baking soda–soaked worms into the vinegar.
The Science Behind the Fun
The gummy worms float and move as the vinegar (acetic acid) in the cup reacts with the baking soda (sodium bicarbonate) you've soaked them in to form carbon dioxide gas bubbles. The gas bubbles are less dense than the vinegar and will float to the surface, pulling the worms with them. This makes the gummy worms wriggle until the chemical reaction stops.


Kitchen Science Lab for Kids

At-home science provides an environment for freedom, creativity and invention that is not always possible in a school setting. In your own kitchen, it's simple, inexpensive, and fun to whip up a number of amazing science experiments using everyday ingredients. Science can be as easy as baking. Hands-On Family: Kitchen Science Lab for Kids offers 52 fun science activities for families to do together. The experiments can be used as individual projects, for parties, or as educational activities groups. Kitchen Science Lab for Kids will tempt families to cook up some physics, chemistry and biology in their own kitchens and back yards. Many of the experiments are safe enough for toddlers and exciting enough for older kids, so families can discover the joy of science together.

Monday, October 27, 2014

Cocoa-Mango Lassi

What's a "lassi", you may ask? Well, according to Wikipedia, it's a "popular traditional, yogurt-based drink from Bangladesh, India, and Pakistan."

Why should you try one? Well, for one, this recipe is made with cocoa and looks simply amazing. See the photo below? Why wouldn't you try it? Secondly, cacao and/or chocolate is actually a superfood, so it's good for you too. Now you don't have any reasons left to avoid this amazing drink. So go ahead, take a sip.

What Makes Cacao a Superfood?

• Cacao has an insanely high phytochemical and antioxidant content. These naturally occurring chemical compounds are the future of nutrition, disease prevention, and good health. Cacao is loaded with them.
• It’s nutrient dense. Cacao is full of minerals, fiber, and healthy dietary fat. These nutrients in combination with the phytochemicals may help lower your risk of heart disease, stroke, and more.
• It makes you happy. Chocolate may be the most craved food in the world. It’s full of (good!) chemicals that affect our brain and our mood.
• Chocolate is a high-quality food with subtle tastes, like good coffee or wine.
• It’s a great accompaniment to physical activity. Today it’s popular in drinks and other workout foods during and after exercise because of its caloric density and antioxidant content.
• It’s extremely versatile. From Quinoa–Chocolate Chip Energy Bars to Ghoulishly Delicious Goulash and Flavanol-Full Chocolate Pudding, cacao can be added to any nutrition plan.
• It’s commonplace and accessible. Most everyone is familiar with chocolate and enjoys the taste. Although some work may be required to find high-quality cacao and chocolate, it is available more readily than most people realize.
• You only need to consume a small amount to get the benefits. Most of the research on cacao is done using cocoa powder—a low-calorie, nutrient-dense powder that can be added to a plethora of foods and dishes.

Cocoa-Mango Lassi
Excerpted from Superfoods for Life, Cacao by Matt Ruscigno with Josh Ploeg

Who doesn’t love a lassi? It’s a refreshing and nutritious yogurt drink, and chocolate is an obvious match. Mango adds vitamin C and beta-carotene, the precursor of vitamin A. How about strawberries, honeydew melon, or peach? The sky (or your imagination) is the limit! If coconut is not your milk of choice, others will work here as well!

½ cup (40 g) cocoa powder
2 or 3 tablespoons (42 or 63 g) sugar syrup or agave nectar, or to taste
1½ cups (355 ml) coconut milk with cream (or coconut yogurt, even better!)
¼ cup (60 ml) lemon juice
Couple pinches salt
½ teaspoon cardamom
1 cup (175 g) chopped mango (frozen works great)
½ cup (120 ml) mango juice

Blend all the ingredients until smooth and add more liquid if needed for a drinkable texture. Season to taste. Pour over ice in tall glasses.

Yield: 2 large or 4 small lassis


Superfoods for Life, Cacao

Are you craving chocolate? Go ahead, give in! Cacao--raw chocolate--often referred to as "food of the gods" is high in antioxidants. It is also an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. A good source of omega-6 fatty acids and rich in heart-healthy oleic acids, it will boost your mood, improve cognition and help lessen stress! Sounds too good to be true, but it isn't! As author Matt Ruscigno explains, this hot superfood has powerful benefits. Then Matt gives you what you really want--recipes for chocolate! Superfoods for Life, Cacao contains 75 recipes for sweet and savory cacao recipes--from main dishes to desserts--including Huitlacoche-Chocolate Empanadas, Cocoa Buffalo Tempura Vegetables, Dolmathes with Currant-Chocolate Rice and Cacao Tzatziki.

Friday, October 24, 2014

Kansas Mother Earth News Fair, King Arthur Flour Giveaway, and a Yankee Pot Roast

The Mother Earth News fair in Kansas is THIS WEEKEND and we are so incredibly excited to get the chance to attend. Grit's very own, Brandy Erzen, created these amazing applesauce doughnut holes that we'll be sharing with anyone who comes by our booth. Hope you stop by to try one. They're certain to be delicious.

AND we're co-hosting a giveaway with our friends at King Arthur Flour. Come by for your chance to take home a pretty amazing prize pack that contains Grit Magazine's Comfort Food Cookbook along with some must-have swag from KAF.

If you can't make it there this weekend, then don't dismay. You can still make this succulent pot roast from the book.

Yankee Pot Roast
Excerpted from Grit Magazine's Comfort Food Cookbook
Post written by Reggie Macon

As many of you know, I have Southern roots, but I was raised in the Northeast; Connecticut, to be exact. To celebrate my "Yankee" upbringing and the beginning of the fall season, I decided to make a comfort food dish that’s hearty, delicious, and warm enough to take away the chill on a crisp autumn day.

My mom cooked mostly Southern-inspired meals, so I had to look elsewhere for a delightful
carte du jour option made north of the Mason-Dixon line. Grit Magazine's Comfort Food Cookbook had several recipes that worked. I decided on a Yankee Pot Roast recipe.

For some of you, pot roast was what your grandma made on Sundays. Although my mom and grandma did not cook pot roast often, once in a while, I really crave it!

If you've never had Yankee Pot Roast, you are in for a treat! You will be amazed how a traditionally tough cut of meat like chuck roast will become super tender and extremely flavorful when braised slowly! This easy-to-make on top of the stove and fork-tender recipe is the perfect meal choice during the fall/winter months. 


1 clove garlic, crushed
1 teaspoon dried oregano leaves, crushed
½ teaspoon lemon-pepper seasoning
½ teaspoon salt
1 boneless beef arm pot roast (3 to 3.5 pounds)
1 tablespoon olive oil
¾ cup plus 1 tablespoon water
8 small new red potatoes, halved
2 medium carrots, peeled and cut into 2½ inch pieces
2 medium parsnips, peeled and cut into pieces
1 small leek, cut into 1½-inch pieces
2 teaspoons cornstarch


In a small bowl, combine garlic, oregano, lemon-pepper seasoning, and salt to form a paste. Rub paste evenly over the surface of the pot roast. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides. Pour off drippings.

Add ¾ cup water and reduce heat to low. Cover tightly and cook slowly on the stovetop for 1. hours. Add potatoes, carrots, parsnips, and leek; cover and continue cooking for 30 minutes or more until vegetables and beef are tender.

Transfer the roast to a warm platter. Strain the cooking liquid, reserving 1 cup; skim and discard fat. Dissolve the cornstarch in remaining 1 tablespoon of water; stir into the cooking liquid. Bring to a boil. Cook for 1 minute, until thickened, stirring constantly.

Trim excess fat from the roast before serving. Serve with vegetables and gravy.


Comfort Food Cookbook

This cookbook contains the best comfort food recipes from the files of Grit Magazine. The recipes in this cookbook are a guide to simple and delicious comfort food, from a centuries worth of cooking. Comfort Food Cookbook brings together recipes for traditional comfort food with nostalgia for the kitchen of another era. Cook your heart out with 200 recipes--home-style favorites for each meal--illustrated with full-color photos and pages full of old recipe cards and letters from cooks of years past. With guidance from the editors of the popular Grit magazine (who personally selected these recipes from the magazine's archives), your favorite meals, along with your mom's, and even her mom's, will live again. Bring the best of Grit's comfort food recipes into the modern, twenty-first-century kitchen. Comfort Food Cookbook offers 200 recipes, organized by dish (breakfasts, soups and stews, sandwiches, breads, casseroles, sides, main dishes, cookies and bars, desserts, and preserves), as well as guides to measuring, storing, and entertaining.