Montana’s Date of Statehood – November 8th, 1889
When I think of Montana, I think of wide-open spaces and cowboys on horseback. And, aside from baked beans, you can’t think of cowboys without thinking of beef! This meal of beef slow cooked with lots of root vegetables makes a hearty but not heavy supper, along with a side of deliciously herby mushrooms to cut the richness of the meat. All you need is a metal plate and clear view of the stars to feel like you’re at home, on the range!
Tips and Tricks
- Leeks grow in layers which often trap bits of grit and sand. So, in order to clean a leek, cut it in half lengthwise and fan the layers apart under running water. This will flush the grit out from between the layers.
- Here is how to clean and store Mushrooms:
- Before use, refrigerate mushrooms in a loose brown paper bag or cardboard box. Avoid plastic wrap at all costs.
- To clean mushrooms, simply wipe the dirt off. Never, ever, ever rinse them under water.
- Because mushrooms have a high water content and are very absorptive, rinsing them can cause them to become waterlogged and result in a slimy, flavorless final product.
- Slicing, dicing, and quartering are the most common ways to prep mushrooms, though you can also cook them whole.
- To determine how you should cut your mushrooms, take into consideration what will work best in the recipe you’re making. If you’re whipping up a salad, sliced or quartered mushrooms both work well. If you’re making a soup, you’ll want to dice them into small even bits so you get the same amount of mushroom in every bite. If you’re going to grill them, consider leaving them whole (this method works especially well with big, juicy portabellas). You can also grind them up to make vegetarian meatballs—they have an uncanny meat-like texture.
- And don’t throw away those stems!
- When it comes to mushrooms with delicate stems, like cremini or button, you can actually slice up the stems and add them to your food the same way you would with the caps.
North Woods Beef Pot Roast
4-6 Servings
- 2 Lbs. Beef Shoulder Roast
- 1 Tbs Vegetable Oil
- 1/2 Tsp Salt
- 1 Lbs. Small Red-Skinned Potatoes, scrubbed and halved
- 4 Large Carrots, peeled and chopped into large pieces
- 2 Large Parsnips, peeled and chopped into large pieces
- 1 Leek, root removed, cut in half length-wise, and the white and pale green parts chopped into large pieces
- 1 Can Beef Broth
- 4 Large Garlic Cloves, peeled and minced
- 4 Tbs Cold Water
- 2 Tbs Cornstarch
Step 1: Place a large pot over medium heat. Season the beef evenly with the salt. Once the pot is hot, add the vegetable oil. When the oil starts to shimmer, carefully add the roast and brown on each side for about 5 minutes.
Step 2: Once the roast is deep brown on all sides, add the beef stock and garlic cloves. Bring the stock to a boil, reduce the heat to low, cover, and cook for 2 hours.
Step 3: After 2 hours, add the vegetables (potatoes, parsnips, carrots, and leek.) Cover and cook for another 30-45 minutes.
Step 4: Once the vegetables are tender, remove the pot from the heat. Take 2 cups of the beef cooking liquid and place it in a small saucepan over medium heat. If you do not have 2 cups of cooking liquid, add enough water to make the correct amount. While the liquid is heating, whisk together the cold water and corn starch in a small bowl until it is thoroughly combined. Pour the cornstarch liquid into the beef broth and stir to combine. Bring to a boil and cook, stirring constantly, until the gravy is thickened, about 2 minutes.
Step 5: Carve the roast into slices and serve the beef with the vegetables and gravy on the side.
Baked Mushrooms with Butter and Thyme
Serve 4
- 1 Lb. Baby Portobello Mushrooms, cleaned
- 3 Garlic Cloves, peeled and minced
- 1/4 tsp Salt
- 2 Tbs Fresh Thyme Leaves, roughly chopped
- 3 Tbs Butter, Melted
Step 1: Preheat the oven to 350 degrees.
Step 2: Place the cleared, whole mushrooms in a large, zip-top bag. Add the remaining ingredients (garlic, salt, thyme, and melted butter,) to the mushrooms and gently manipulate the bag to get everything evenly coated.
Step 3: Empty the contents of the bag onto a baking sheet and spread the mushrooms out to give them each as much room as possible.
Step 4: Bake for 20 minutes or until the mushrooms are tender.
Step 5: Serve warm.
Fun Facts about Montana: 1. Montana is the only state in the U.S. with a Triple Divide, which allows waters to flow to Hudson Bay, the Atlantic Ocean, and the Pacific Ocean. 2. Montana has more different species of mammals than any other state in the U.S. There are approximately 100 species of mammals, including elk, bighorn sheep, caribou, and bobcats. 3. The North Entrance of Yellowstone National Park, located at Gardiner, is the original entrance to the world’s first National Park when it opened. 4. The largest observed snowflake fell during a storm in 1887 in Montana. It was measured at 15 inches wide. 5. “Tufts-Love Rex,” a giant Tyrannosaurus skeleton, was found in 2016 in Hell Creek, Montana. It is one of only 15 virtually intact T. Rex skeletons and one of the largest ever found. 6. Jeannette Rankin from Missoula was the first woman elected to the U.S. Congress in 1916. 7. Montana holds the world record for the greatest temperature change in 24 hours. On January 14-15, 1972, the temperature went from -54°F to 49°F. That is a difference of 103 degrees!
Edible U.S. 