Lemonato with Patates Fournou Lemonates

 

Friday was literally a day of terror here in Kentucky.  Weather forecasters painted a very grim picture for the entire state of Kentucky, especially those of us who live in the central part of the state.  The threat of large tornadoes was imminent.  It was no longer a matter of "if" we had a tornado.  It was a matter of where and when.  A for sure thing. 

Schools across Kentucky dismissed the children at noon.  It was a chaotic scene up at the school with parents in a panic and children crying.  Then as the hours wore on everything across the state closed early, including the shopping mall.  Nothing was open.  Everyone was on lockdown.  It was eerie. We just sat and waited.  Like sitting ducks.  Sitting ducks without a basement.  

As the storm approached I felt numb.  In a way you have to make your peace with it all.  We watched as the storm parted and went directly north and directly south of us.  Tornadoes hit all over the state of Kentucky that day, but our entire city was spared.  A few cracks of thunder, a few lightning bolts, and a few minutes of large hail.  No damage.  The relief I felt when the storm was over was unreal.  I thought for sure we were going to lose everything that day.  We all have a tendency to take life for granted, but after hiding out in a tiny coat closet with your small children and a few favorite belongings it really opens your eyes. My heart goes out to all the people who lost everything, including their lives.  I watch the coverage and I think "that could've easily been me and my family."

The events of this week called for a special and comforting Sunday dinner, a twist on the traditional pot roast and mashed potatoes.  This Greek pot roast is called Lemonato, or Lemoned, because it calls for the juice of one lemon near the end of cooking.  I was a little scared to add the juice of an entire lemon to a pot roast, but the flavor of the lemon wasn't really pronounced.  The addition of the lemon did, however, add a bright and vibrant flavor to the dish.  We really enjoyed it.  I served this roast alongside Patates Fournou Lemonates, otherwise known as Roast Lemon Potatoes. This was a delicious and comforting Sunday dinner. 

Lemonato

(Lemoned Beef)

Adapted from Food From Many Greek Kitchens 

by Tessa Kiros 2 tablespoons

Serves About 4-6

2 tablespoons olive oil

3 tablespoons butter

2-1/2 pounds beef roast (chuck roast/shoulder roast), sliced lengthwise into thin steaks 

salt and freshly ground black pepper

4-5 garlic cloves, peeled

1/2 small onion

juice of 1 large lemon

Note: Cut the roast into long slices, across the grain.  My roast was almost 3 pounds and I got 4 thick 2-3 inch slices

Heat the oil and butter in a Dutch oven, or a pot where the meat will fit compactly.  Brown the beef, sprinkling the done side with salt and pepper as you go.  Add the garlic and onion, saute for a moment to make lightly golden, then add 1 cup of water and put the lid on.  Simmer over very low heat for about 2 hours, turning it over a few times and adding 1/2 cup water and the lemon juice 15 minutes before the end.  It should be soft, with a good amount of lemony sauce.  Add a little extra water if needed.  Remove the onion and garlic (I left mine in).  Take off the heat and let rest in the pot, still covered, for 10 minutes before slicing and serving.

Patates Fournou Lemonates

(Roast Lemon Potatoes)

Adapted from Food From Many Greek Kitchens

Serves 6

2 pounds 10 ounces potatoes, peeled and rinsed

Juice of 1 large lemon

6 tablespoons olive oil

salt and freshly ground black pepper

1 heaping teaspoon dried oregano

Preheat the oven to 350F.  Halve the potatoes lengthwise then cut each half into 2 or 3 wedges, depending on the size of your potatoes.  Spread them in an 8-1/2 x 12-inch nonstick baking dish.  Splash the lemon juice and olive oil over them, and add salt and pepper generously.  Crush the oregano between your fingers, letting it fall over the potatoes.  

Turn the potatoes to coat them well with everything.  Drizzle 2 cups of water down the sides of the dish and give it a shufffle.

Roast until the potatoes are tender and melting and a bit golden here and there with still a bit of sauce in the dish, about 1-1/2 hours, turning and basting them every 20 minutes or so.  Add more salt and pepper to taste and serve hot.

Note:  I roasted my potatoes for a total of 2 hours and then broiled them at the end to get a little extra color.

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