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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Scott Tjaden's Pot Roast!

Category: Entrees  |  Permalink

Published: Thursday, March 31, 2011

Scott Tjaden's Pot Roast

Tomato Bisque Pot Roast

4 tablespoons unsalted butter

1 stalk celery, chopped

5 small vine tomatoes, peeled

Handful pearl onions, peeled

½ cup oil

¼ cup all-purpose flour

1 chicken bouillon cubes or ½ can chicken stock.

1 qt heavy cream

1 tsp orange pepper

1tp black pepper

1tsp salt (salt may be eliminated due to canned chicken stock)

Directions

Using food processor puree tomatoes. Dissolve a bouillon cube in 1c boiling water.

In a medium pot over low heat, put in cream, butter, bringing to a slight boil. Stirring frequently for 10 to 15 minutes. Slowly add the flour. Add the pureed tomatoes, celery. Add oil. Add bullion and water. Put on low heat.

Take 2lb roast. Rub with orange pepper, salt and pepper. Place roast in small bread pan. Pour mixture over roast making sure roast is covered. Add pearl onions after 2 hours.

Bake 3- ½ hours in a preheated 350 degree oven.

When done, pull out roast from mixture. Slice into medallions. Pour some of the mixture onto serving dish. Lay the sliced roast onto plate. Drizzle rest of mixture atop roast. Serve immediately.

Thank You Scott!

Posted by: Juliane
Saturday, April 16, 2011 @ 3:18:39 PM

This pot roast looks creamy and delicious. I will try it very soon. Kind regards, Juliane Norbridge Antiques

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