Last Christmas, my mom gave me a copy of Lauren Graham’s memoir Talking As Fast As I Can with a copy of Eat Like a Gilmore: The Unofficial Cookbook for Fans of Gilmore Girls  by Kristi Carlson. Needless to say, I was in heaven (aka Stars Hollow).

 Eat Like a Gilmore is a complete guide to, well, eating like the Gilmore Girls. The book includes a huge range of recipes relating to foods eaten throughout the course of the television show. Kristi Carlson enlisted the help of chef and baker friends to put together a delicious and cohesive array of recipes.

Since Lorelai’s recipes have been featured on here accompanying a review of Lauren Graham’s memoir Talking As Fast As I Can, I’ve included Rory-inspired recipes that are so good, you’ll wonder if you, too, “are dying” (and have gone to Stars Hollow heaven). Below is a passage and recipe from Kristi Carlson’s fabulous cookbook:

Pot Roast: it’s a quintessentially welcoming, “family” meal, isn’t it? Not at the Gilmores’. Pot Roast is the meal Emily serves Rory, causing Rory to ask, “Am I dying?” Rory was wise to look for an ulterior motive. But, no, Rory, wasn’t dying. Rory was just being baited to join a conversation with the good Reverend Boatwright, who had been called in to interrogate her about her sex life with Logan. That’s the power of the Pot Roast – even Rory, wise to her grandmother’s ways, suspicious she was being trapped, still sat down to dinner. Now you have the recipe. Use your power wisely.

 

Ingredients

Pot Roast:

2 lb Chuck roast (may be labeled “Pot Roast”) – flat, quality cut of meat

2 t Kosher salt

1 t Black pepper

2 T Butter, divided

½ Yellow onion, cut in wide half-slices

2 Garlic cloves, minced

3 Carrots, peeled, and cut wide slices

3 Celery stalks, trimmed and cut in wide slices

8 Red or new potatoes, quartered

3 Beef bouillon cubes

2/3 c Red wine

2 c Water

1 T Fresh parsley

1 T Fresh thyme

Gravy:

2 c Skimmed and strained pan juices

2 T Cornstarch

2 T Cold water

 

Directions

 Prep meat: Pat meat dry and rub 1 teaspoon kosher salt plus ½ teaspoon black pepper onto each side. Set aside.

Brown vegetables: In a Dutch oven, heat ¼ cup olive oil and 1 tablespoon butter over medium-high heat for 2 minutes. Add onion, garlic, carrots, celery, and potatoes. Use a spatula or wooden spoon to move the pieces around to coat each with oil/butter. Cook for 5-6 minutes, stirring occasionally. Once the onions are translucent and potatoes begin to show browning, use a slotted-spoon to remove all pieces from the pot. Set aside.

Sear meat: Add the remaining oil and butter to the pot. Apply high heat for 2 minutes. Carefully add meat. Oil may bubble up a little or pop – so take a step back. Cook for 2 minutes per side. While it’s cooking, press the meat up against the side of the pot to sear the sides, as well. Remove meat and set aside.

Simmer Pot Roast: Smash up the bouillon a little and put it in the pot. Turn the heat to high and use the oil remaining in the pot to dissolve it. Add wine and water. Bring to a boil. Reduce heat. Add meat back into the pot, then vegetables. Add parsley and thyme. If the liquid does not fully cover the meat and veggies, add just enough water to cover. Cover the pot with a tight lid. Cook on very low heat for 1 hour. When meat thermometer reads 200 degrees Fahrenheit, the meat is cooked and can be served. However, I like to leave the pot cooking at a very low temperature for 30-90 minutes more to make the meat very tender.

Plate the meat and prepare remaining liquids: Using a meat fork or two large forks, remove the meat and place in the center of a platter or large plate. Using a slotted-spoon, remove the vegetables and place them around the meat. Skim fat from the remaining liquids; discard fat. Strain liquids into a bowl to remove any remaining bits. Return liquids to pot.

Make Gravy: In a small bowl or jar, combine cornstarch and water. Mix until it turns into a smooth, runny paste, free from lumps. Mix the paste into the liquids in the pot. Over medium-high heat, continue to stir the liquids until they thicken, about 4-5 minutes. This is your gravy. Pour into a serving vessel. Serve.

Makes 4-6 servings.

 

Serve with Rory’s favorite Parker House Rolls!