Cook's Challenge!

bread crumbs, egg, carrots

Brown the chuck roast, season with salt, pepper and sage and place in roaster with carrots and slow bake until very tender.

Mix the bread crumbs with the pamesan blend cheese. Slice the zucchini, dip in egg and bread crumb mixture and fry in oil, drain

Halve the nectarines, and grill for dessert.

I never thought about doing the zuke like that, Sue. And I should have since that is one of the ways my mom cooked it.

Italian Festival

extras: diced canned Italian style tomatoes, balsamic, macarpone

Add roast to a slow cooker with tomatoes, a little water, snipped sage, balsamic and salt and pepper. Cook til tender.

Saute zuke in oil. Simmer in tomatoes til tender. Add salt and pepper to taste.

Meanwhile, halve nectarines and set aside. Simmer balsamic til reduced. Serve over nectarines with mascarpone and sage.

Serve shredded roast alongside zucchini. Top with cheese and additional sage.

Shannon - just dropping by a few of my friends before we finally - yay - head out for Germany tomorrow morning:) I'll be back the end of August.

I like the Italian festival idea:)

Enjoy, Rose. And don't forget my souvenir ;)

Extra ingredients: baby carrots, Zinfandel, baby new potatoes


In a dutch oven, quickly sear/brown all four sides of the roast. Put the roast in a crock pot. Add baby carrots, potatoes.

In a small mixing bowl, combine 1/4 cup of Zinfandel, two tablespoons olive oil, salt and pepper to taste, and fresh chopped sage. Mix well, then pour over roast. Cook for four hours or until at desired doneness.

When the roast is done, slice the zucchini lengthwise into strips. Brush with olive oil, sprinkle generously with the parmesan cheese blend. Broil in oven for two minutes on each side.

Serve alongside the roast and vegetables.

Halve the nectarines, remove the seed and serve for dessert.

Shannon's or Sue's idea do sound so good,
well I can't think of anything better ;-)

Red wine
Red onions
Sugar

Beef Chuck Roast "Bourguignonne", Sauteed Zucchini and Nectarine Granita

Peel and cut the stones out of the nectarines; puree the flesh. Combine the nectarine puree, sugar, and well-crushed ice in a freezer bag or large bowl and place in the freezer for several hours, stirring regularly so it doesn't freeze solid, to make granita.

Cut the chuck roast apart along the fat lines, then cut into bite-size pieces. Season the meat with salt and fresh ground black pepper.

In a large pot, saute some onions in olive oil, then brown the beef cubes in the same pan. Remove the onions and beef, deglaze the pan with red wine, then return the meat and onions to it. Cover the beef with a half-and-half mixture of red wine and water and add some sage leaves for flavor. Bring to a boil, reduce to a simmer and cook, partially covered, on a low simmer until sauce has reduced and beef is tender.

Slice the zucchini into thin rounds. Saute quickly in olive oil with red-onion rings until just tender; season with salt and pepper.

Serve the beef with the sauce ladled over it. Sprinkle the Parmesan over the sauteed vegetables.

so many good ideas already...

Jack, I've got a bunch of nectarines, and I need ideas. How about some rum mixed in the granita?

I'd make the granita and then add the rum afterwards - it won't freeze as fast if there's alcohol in it.

Good idea though.

beef roast put in crock pot over nite with a cup of water and let cook all nite with the sage and some garlic  and after it is done  save the juice and  then cut up zuchine and add garlic and  some of the beef juice and  serve with a nice slice of bread and butter  with the necturines as a desert

Way to go, Rainne! Thanks for playing!