Mas Comidas

For another dinner last night, Sonia made a beef roast with potatoes and sweet potatoes. I wandered into the kitchen as she was preparing to cook it, and I finally figured out how she does this dish. She puts a mustard and herb rub onto the beef, and then places it on top of a broiler rack. Below the rack, she places sliced potatoes and sweet potatoes.

She then cooks this on the stovetop, so the heat is getting to the starchy vegetables first, and the meat cooks slowly with the dry heat. In turn, the drippings from the beef (although it seems fairly lean) flavor the vegetables as it falls through.

The resulting meal ends up really good. I may have to try this at home – especially eating more sweet potatoes.

The dessert was a layered gelado, but instead of neopolitan flavors, we got a more authentic Uruguayan gelado. The layers were dulce de leche, and two variations of an egg cream, which Sonia then topped off with strawberry and chocolate sauces.