Today was one of those days. So, I decided that a batch of Rosemary Garlic bread and cinnamon pecan roll was in order! (Making bread also is a great stress reliever as dough must be punched and kneaded).
The first loafs up were the rosemary garlic loaves. These babies were made with fresh garlic, rosemary, thyme and oregano from the garden and a handful of dried herbs (and a touch of pepper).
I also made a batch of brioche style dough (sweet yellow dough) to make cinnamon pecan rolls later. Ooey goey rolls filled with pecans, melted brown sugar and butter, lots of cinnamon and drizzled with icing. Haven't even baked them yet but my mouth is watering!
Ask nicely and I'll post the recipe.
Well off to make supper. It will be the perfect peppered roast. (recipe follows)
Take 1 (approx 2.5 pound) round roast (or any cheap cut) thawed - best to let it sit on counter 20 minutes before cooking
Cut slits in roast and stuff with pieces of thinly sliced garlic
Cover roast with coarse ground pepper, some sea salt and rosemary.
Place in baking pan (I prefer a glass dish)
Heat oven to 500 degrees for 20 minutes
Put roast in oven and cook at 475 - 500 for 7 (seven) minutes per pound (9 mins for medium)
Turn oven OFF.
DO NOT OPEN OVEN DOOR.
Continue to let roast cook by heat left in oven for another 1.5 - 2 hours.
If your oven is gas like mine or loses heat more quickly, you can turn oven back on to lowest possible setting about 30 minutes before you take it out.
Let roast sit for 10 minutes before slicing. Slice thin.
This method will create a restaurant quality medium/medium-rare roast.
Serve with veggies etc. cooked on stove top such as carrots, steamed broccoli or cauliflower, sauteed green beans or mashed potatoes.
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