Cooking at the Cove: A simple, traditional oven meal for loved ones

When was the last time you made a traditional Sunday dinner for someone you love? Here’s an easy oven meal with a simple, seasonal dessert. Karen Schneider

This is the kind of Sunday dinner my mom and aunties made when I was growing up. A roast was the star of the show, there had to be potatoes, and of course, a tasty homemade dessert.

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at iwrite33@comcast.net.

I’m not saying you need to prepare a big company meal every Sunday, but I do recommend you make it happen occasionally. I’ve found that having friends and family gathered at your table is quite fulfilling. Whether you want to cook the entire meal on your own, have your guests assist, or invite them to contribute a side dish or two, you won’t regret coming together for nourishment and conversation.

This tender, braised pot roast with cheesy oven potatoes and a seasonal fruit crumble are ideas to get you started, but of course, put your own spin on things as you prepare a meal for those you love.

Pot Roast with Porcinis

1 (5-pound) boneless beef chuck roast

Kosher salt and freshly ground black pepper

1/4 cup olive oil, divided

2 onions, chopped

6 cloves garlic, crushed

1 cup red wine

1 (15-ounce) can low-sodium beef broth, plus extra, as needed

1/2 ounce dried porcini mushrooms

1 large sprig fresh rosemary, leaves removed and chopped

6 sprigs fresh thyme, leaves removed and chopped

Preheat the oven to 350 degrees. Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Place beef in pot and cook until browned on all sides, about 12 minutes then remove and set aside.

Reduce the heat to medium. Add remaining oil and onions. Cook, stirring frequently, until tender, about 8 minutes. Add garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan. Stir in broth and mushrooms.

Return beef to the pot and bring the liquid to a boil. Cover and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through the cooking time and adding more broth, if needed.

When done, transfer the beef to a platter and tent with foil. Let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth or blend carefully in a blender. Add rosemary and thyme leaves. Bring sauce to a simmer and cook for 5 minutes. Season with salt and pepper, to taste.

Slice the beef and serve the sauce on the side.

Yield: 8 servings

Baked Mashed Potatoes

1 tablespoon butter

4 pounds russet potatoes, peeled and cut into 1-inch pieces

1 cup milk

1/2 cup butter, melted, plus more for the topping

1 1/2 cups grated mozzarella

1 cup freshly grated Parmesan

Salt and freshly ground black pepper

3 tablespoons bread crumbs

Preheat oven to 400 degrees. Butter a 13×9-inch baking dish and set aside.

Cook potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well, mixing in milk and melted butter. Stir in mozzarella and 3/4 cup of the Parmesan. Season to taste with salt and pepper.

Transfer potatoes to prepared baking dish. Combine bread crumbs and remaining 1/4 cup Parmesan in a small bowl to blend then sprinkle over potatoes and dot with butter. (Recipe can be prepared up to this point up to 6 hours ahead of time; cover and chill.)

Bake, uncovered, until the topping is golden brown and potatoes are heated through, about 20-30 minutes (or longer if potatoes have been refrigerated).

Yield: 8 servings