Episode 13: Ross spends the first segment talking about etiquette and food sampling. Then, he calms down (etiquette is a big deal!) and covers the topic of braising, with special emphasis on the Moroccan Beef with Cinnamon in the recipe below. Finally, especially with braising on the brain, Ross tells us what to look for when choosing cookware, how to take care of it, and what to spend. Listen in!
CONGRATULATIONS to Slade T. for winning last episode’s LODGE PAN! Keep listening for more special giveaways!
Recipe: Moroccan Beef with Cinnamon, Sea Salt Noodles
This meal is truly like taking a vacation to Murrakech! From the time you start opening and measuring the spices to searing the meat and finishing up by tasting the flavors of this dish – it’s wonderful. The beef is coated with spices like turmeric and cinnamon then seared in Lodge Logic Pre-Seasoned 5-Quart Chicken Fryer with Iron Cover which doubles wonderfully as a tagine without the sticker shock. It is then braised in a mixture of crushed tomatoes, fresh lemon juice, and saffron for a couple of hours. Finally, topped with noodles that have been infused with cinnamon and sea salt. This is comfort food, Moroccan-style.
3-4 lb. boneless chuck roast, cut into 2” pieces
1/4 c. flour seasoned with ½ tsp. salt and ½ tsp. pepper
3 large red onions, sliced
1 cinnamon stick
1 tbsp. ground ginger
½ tsp. saffron
1 ½ tsp. pepper
1 ½ tsp. turmeric
4 tbsp. unsalted butter
Lavender presents this weekly podcast with Lifestyle Expert, Ross Sveback, called “Elevating the Everyday,” something Ross has been helping people do across the nation for years. Finding the imperfection charming, Ross takes the listeners through various talking points, food topics, and product discussions each week, rounding out each podcast with a Q&A session with questions submitted by listeners and followers over this website, Facebook, and Twitter. Some episodes might feature guests or include giveaways for fantastic new products–you just never know what might transpire every Wednesday on “Elevating the Everyday.”
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