Ingredients
For the beef
8 cloves garlic, separated and peels left on
1 (approximately 4 pound) top sirloin roast

For the garlic-salt rub
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon table salt

For the garlic paste
12 cloves garlic, peeled and cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
1/2 cup olive oil
Ground black pepper

For the jus
1 1/2 cups beef broth
1 1/2 cups chicken broth

Instructions
1. For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers.

2. Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.

3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.

4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 10 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.

5. Adjust oven rack to middle position, place nonstick roasting pan, broiler pan, or oven-safe skillet on rack, and heat oven to 450*F. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.

6. Reduce oven temperature to 300*F. Remove roasting pan from oven.  Using spatula, coat top or roast with garlic paste. Return meat to oven and roast until internal temperature reaches 125*F on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes.

7. For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into 1/4-inch slices. Serve with jus.



Comments
This recipe is from Cook’s Country 2005.  I do wish I had reduced the jus more, as you can see from the picture it was very watery all over the plate!  This roast had tons of great garlic flavor thanks to the triple garlic attack of rub, paste, and studding.  I was very happy with how it turned out and how nice the roast was.  I might give this recipe another go in the future since it worked out so well. 

Shown here with Creamy Potato Casserole.

Ingredients
2 1/2 pounds russet potatoes, scrubbed, skins left on
1 cup heavy cream
1 cup chicken broth
4 cloves garlic, minced
4 tablespoons unsalted butter
3/4 cup Parmesan cheese, grated or shredded
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups sharp cheddar cheese, shredded

Instructions
1. Heat oven to 350*F.

2. Place potatoes in large pot and add enough cold water to cover by 2 inches. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are just barely tender, 15 to 17 minutes. Drain potatoes. When cool enough to handle (5 to 8 minutes), shred potatoes using shredding attachment of food processor or large holes on box grater. Place shredded potatoes in large bowl and set aside.

3. Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan. Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper. Scrape potato mixture into 2-quart oval baking dish and sprinkle with cheddar.

4. Cover baking dish with foil and bake for 30 minutes. Uncover and continue cooking until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.



Comments
This recipe is from Cook’s Country 2005.  I like creamy potato dishes, what can I say?  This one was nice due to the shredded texture of the potatoes; they still had some bite to them unlike mashed potatoes.  I left the peels on, since I see no reason to remove them, but you’re welcome to peel your potatoes if that’s what you’d like to do.  You can use any type of cheese you like as well, depending on your tastes or the flavors you’d like to pair the casserole with.  This was a fairly tasty dish and also pretty basic. 

Shown here with Garlic Roast Beef.

1-5. L&G: Out, A: Fends for himself
6. Chipotle
7. Wawa

The meal plan for the last week of the Norway trip!  Lance and I have reservations at Maaemo during this week and that’s super exciting.  (It has two brand new Michelin stars!)  We’ll be arriving back home for meal 6 and I assume Lance will be craving Chipotle at that point and that his crave will win over mine.  We’ll satisfy mine, for Wawa hoagies, the following night.  Then I’ll get back to meal planning and cooking the next week!  (I hope.)

1-7. L&G: Out, A: Fends for himself

The meal plan for the first complete week of the Norway trip!  Lance and I have a Viking Feast scheduled for this week.  I shall practice throwing my mug on the ground like Thor.