Tag Archives: slow cooker

ACC Parties: A Masters Party

Marry a golfer and you marry golf they say.  Well “they” are right.  From about March to November I can count on Patrick golfing at least once a weekend, every weekend, and sometimes twice.  I am not planning on taking up this incredibly frustrating and expensive sport, I will leave that to the husband.  However, I am not opposed to wearing preppy golf clothes, vacationing at lovely golf resorts and throwing a golf themed party when called for.  The Masters is actually the one golf tournament that I used to watch even before I met Patrick, simply because Augusta is that beautiful.  Even before HD the greens just always seemed so green and the rows of azalea bushes in bloom made you want to don a funny hat and some white pants and start wacking around a little ball.  I decided the best way to celebrate this annual event was with a party, so the golf lovers could watch the Saturday rounds, and those of us less invested would have yummy food and drinks to keep us entertained.  I may have gone a little theme overboard but that’s part of the fun.  Here are some great menu and decoration ideas to get you ready for the 2017 Masters.  You know I love a party favor and personalized tees were a no brainer for this one.  I got them at Oriental Trading and then put them in cello bags with Masters green ribbon.  Super easy to do and actually functional (if you golf).

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Every party needs a bar and a signature cocktail.  The signature cocktail here was really easy – a John Daly.  This refreshing mix of lemonade, iced tea and vodka is a twist on the original Arnold Palmer and named for another, lets say more notorius golfer.  I split the difference on making my own iced tea and adding Trader Joe’s lemonade.  Just make sure to make a BIG pitcher and add fresh lemon slices, easy on the vodka.  This is an all day drinking affair so slow and steady wins the race.  We also had a selection of beer and wine over in the bar corner as well as in the other rooms.  For the bar set up I decided to riff on the famous Amen Corner of the Augusta National Golf Club.  Amen Corner is a nickname for the 11th, 12th and 13th holes and has something to do with the first time Arnold Palmer won his first Masters (ask a golf expert please – my expertise is parties).  Anyway since our fireplace is a perfect bar set up and in a corner – viola!  Some letters from Paper Source and we have Amen Corner.

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Since Augusta is in Georgia I went with a Southern theme for the food.  Pulled pork sliders are delicious and easy to keep warm in a slow cooker so people can help themselves through out the day.  I made my own but you can also make life easier by ordering from your local BBQ place.  You also need a classic slaw that acts as a veggie side and works so well inside those sliders.  Make sure to have a spoon handy for people to serve the pulled pork and a big bowl of buns.

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To keep the table themed and fun I used a grass table runner you can find on Etsy and glass jars full of golf balls.  The Masters always serves Pimento Cheese sandwiches so I made them using Southern Living’s recipe and then added cute little flags I made out of toothpicks and yellow paper.  Round things out with chips and mini corn muffins and people will have enough food to hang out all day.

DSC03333Last but not least you are going to need something sweet so I made Peaches and Cream Oatmeal cookies (georgia peaches get it??) and had a friend bring her delicious brownies.  Golfers and non golfers alike had a blast – I hope you enjoy this year’s Masters in style.  DSC03335

Slow Cooker Lamb Tagine

When I was a kid and got a present I would immediately use it, even if that meant wearing a parka in July or playing with my ice cream stand at Christmas.  I haven’t grown up all that much because when my brand new slow cooker arrived in the mail it was less than 24 hours before I broke that baby in.  My friend Tommy had convinced me to upgrade from my old school crock pot to one with a digital timer.  After some research I settled on the Set n’ Forget from Hamilton Beach and have been really happy with it so far.  The best thing about having the timer is that I put the lamb tagine in before I went to work and set it for 8 hours – once it hits the proscribed time the slow cooker switches to a warming mode.  I was worried that the food would be overcooked and dry but it was perfect.  I always wondered how people were cooking in their slow cooker and working a full work day but now I can be one of those people!  Browning the lamb at 7:00am wasn’t the highlight of my day but coming home to an almost complete meal was – I served this dish alongside some couscous which only requires boiling water.  Viola, a dinner party!

Le Souk Ceramique Citronique Design Cookable Tagine - 30 (Tunisia)

A tagine is actually an earthenware cooking vessel from Northern Africa (and the name of dishes made in it).  Its conical shape helps seal in moisture to braise chicken or lamb dishes just like its more modern slow cooker friend.  I would love to have this hand-painted one from Tunisia, maybe not to cook in but to use as a serving dish, but tagines are pretty large for a single use item!  So the slow cooker it is, just make sure to serve it up in a pretty dish before devouring it.  I included some traditional Northern African flavors like the olives and preserved lemons to give this dish a lot of contrasting flavors.  If you have never cooked with preserved lemons before this is a great way to start – you can buy them in a jar or make them yourself (I did once and went back to buying them as I couldn’t tell the difference).  Because they are processed in salt the lemon rind becomes edible and has a lovely smooth flavor unlike the sharp citrus bite of fresh lemons.  They last forever in the fridge and really punch up the slow cooked lamb.  I like the Les Moulins Mahjoub brand but any will do.  This dish also freezes really nice so make up a big batch this weekend and squirrel some away for a rainy day.

Slow Cooker Lamb Tagine (printable version at the end of the post)

Inspiration:  my new slow cooker!
Special Equipment:  slow cooker

  • 2 – 3 tablespoons canola or vegetable oil
  • 2 pounds of lamb leg, trimmed and cut into 1 to 1 1/2 inch cubes
  • 1/2 cup flour
  • 1 large onion, chopped
  • 4 carrots, peeled and cut into large pieces on a diagonal
  • 3 cloves garlic, peeled and sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamon
  • 1/2 teaspoon cayenne
  • 1/2 cup port (or red wine)
  • 1/2 cup water
  • 1/4 of a preserved lemon, rinsed, seeded and chopped finely
  • 1/3 cup golden raisins
  • 1/3 cup green pitted olives
  • 1/4 cup chopped parsley

In a large skillet heat 2 tablespoons of oil over medium high heat.  Put the flour in a bowl and season it with salt and pepper.  Working in batches (should take 2 to 3 max) dredge (i.e. toss the meat in the flour and then shake off the excess) the lamb cubes adding them to the hot oil.  Only do enough that can fit in the pan.  Brown the pieces all over, cooking a couple of minutes on each side, before adding them to the slow cooker.

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Add more oil if necessary to brown all the batches of lamb.  Then add the onion, carrot and garlic to the skillet, lowering the heat to medium if necessary to keep from burning.  Cook for 5 minutes or so until the onion begins to soften, then add all of the spices along with salt and pepper.  Cook for another minute or so, stirring until all the veggies are combined with the spices.

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Pour in the port and use it to deglaze the pan (i.e. get all the brown bits off the bottom of the pan).  Dump everything in the skillet in to the slow cooker on top of the lamb.  Add a 1/2 cup of water and stir everything together.

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Set for 8 hours on low or 5 hours on high.  Once it has finished cooking you can refrigerate for several days or freeze for several months.  Right before serving (or while you are reheating it) stir in the chopped preserved lemon, raisins and olives, stirring to combine.  Let those ingredients heat through and then serve with the parsley sprinkled on top.

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Slow Cooker Lamb Tagine

  • Servings: 4-6
  • Time: 5 to 8 hours
  • Print

Special Equipment:  slow cooker

  • 2 – 3 tablespoons canola or vegetable oil
  • 2 pounds of lamb leg, trimmed and cut into 1 to 1 1/2 inch cubes
  • 1/2 cup flour
  • 1 large onion, chopped
  • 4 carrots, peeled and cut into large pieces on a diagonal
  • 3 cloves garlic, peeled and sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamon
  • 1/2 teaspoon cayenne
  • 1/2 cup port (or red wine)
  • 1/2 cup water
  • 1/4 of a preserved lemon, rinsed, seeded and chopped finely
  • 1/3 cup golden raisins
  • 1/3 cup green pitted olives
  • 1/4 cup chopped parsley

In a large skillet heat 2 tablespoons of oil over medium high heat.  Put the flour in a bowl and season it with salt and pepper.  Working in batches (should take 2 to 3 max) dredge (i.e. toss the meat in the flour and then shake off the excess) the lamb cubes adding them to the hot oil.  Only do enough that can fit in the pan.  Brown the pieces all over, cooking a couple of minutes on each side, before adding them to the slow cooker.  Add more oil if necessary to brown all the batches of lamb.  Then add the onion, carrot and garlic to the skillet, lowering the heat to medium if necessary to keep from burning.  Cook for 5 minutes or so until the onion begins to soften, then add all of the spices along with salt and pepper.  Cook for another minute or so, stirring until all the veggies are combined with the spices.  Pour in the port and use it to deglaze the pan (i.e. get all the brown bits off the bottom of the pan).  Dump everything in the skillet in to the slow cooker on top of the lamb.  Add a 1/2 cup of water and stir everything together.  Set for 8 hours on low or 5 hours on high.  Once it has finished cooking you can refrigerate for several days or freeze for several months.  Right before serving (or while you are reheating it) stir in the chopped preserved lemon, raisins and olives, stirring to combine.  Let those ingredients heat through and then serve with the parsley sprinkled on top.

Slow Cooker Lamb Tacos

I hope you all saw my post on Thursday about the fantastic new Mexican resturant in DC, Espita Mezcaleria.  Everything I ate there was delicious but the lamb barbacoa tacos were out of this world.  Before my second bite I told Patrick I needed to figure out how to make these at home.  I have had lamb tacos before but usually they consist of grilled lamb that has been thinly sliced or ground lamb served in hard shells.  The Espita tacos had richly sauced braised lamb folded into their homemade tortillas.  A slow cooker seemed like the best way to ensure that the lamb got fall-apart tender.  Lamb shoulder would be perfect for this but it can be difficult to find most of the year, whereas lamb leg you can pretty much always  track down.  I bought my lamb boneless and pre-butterflied because that’s all they had at the store but I promise it’s really easy to do and a good skill to have.  Here is a helpful link if you have never “butterflied” before, which is essentially cutting the meat open like a book.

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It really doesn’t have to be perfect at all since it’s all going into the slow cooker – if you are butterflying for the grill you want to make sure the meat is even thickness.  This recipe is a little more fussy than most of my slow cooker recipes – you want a decent amount of liquid to cook the lamb in but then you should cook it down to help concentrate the flavor.  If I really had all day I would have cooked all of the liquid down to the 1 1/2 cups needed but the house smelled too good to wait.  The lamb at Espita had a nice smokey, spicy sauce on it so I thought chipoltes were in order.  I used the dried peppers in the cooking process and then chipoltes in adobo to flavor the sauce.  If you cannot find dried chiptoltes in the store, any dried chili pepper will do.  As for the chipolte puree, I just take a can of the chipoltes in adobo (which you know about from here) and puree it in the food processor.  I use what I need and then keep the rest in the fridge for whenever I want to add a little kick (it will last indefinitely because of the vinegar content).  If you don’t want to do that just take one or two of the chipoltes, smash it with a fork and add them to the lamb along with some of the adobo sauce.  I served the tacos with chopped raw onion, some purple cabbage and a squeeze of lime.  I also added some of my Habanero Hot Sauce which I will be posting on Tuesday (yowza it’s hot!).  This would be perfect for Cinco de Mayo celebrations, just make it this weekend, pop it in the freezer and then defrost for next weekend!

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Slow Cooker Lamb Tacos (printable version at the end of the post)

Inspiration:  the lamb barbacoa tacos at Espita
Special Equipment:  slow cooker, blender or food processor

  • 3 dried chipolte peppers, stems removed
  • 1 tablespoon canola oil
  • 2 1/2 to 3 pound boneless leg of lamb, butterflied
  • 1 onion, thinly sliced
  • 3 gloves of garlic, sliced
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon coriander
  • 2 tablespoons cider vinegar
  • 14.5 ounce can of diced tomatoes
  • 3 cups of beef stock
  • 1-2 tablespoons chipolte puree (a can of chipoltes in adobo pureed)

Heat a large skillet over medium high heat.  Add the dried chilis and toast them in the dry pan for 3 or 4 minutes, flipping once, until they darken a bit and you can smell the chili.  Remove and put into the slow cooker.  Add the oil to the pan and salt and pepper the lamb while you wait for the oil to heat.  Once the oil is hot add the lamb to the pan and brown on one side without disturbing it for 5 minutes.

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Flip and cook for 5 minutes more until both sides are nice and brown.  Remove the lamb from the pan and add to the slow cooker.  There should be enough fat from the lamb and the oil in the pan but if not add a touch more canola oil   Add the onions to the pan and lower the heat to medium. Cook for a minute or two and then add the garlic, cumin, oregano, coriander and salt and pepper.

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Cook for another 2 minutes until the onions are softened.  Add the can of tomatoes and use the liquid to deglaze the pan of any brown bits stuck on the bottom.  Add the contents of the pan into the slow cooker with the lamb and chipoltes.  Add beef stock so the liquid comes up at least three-quarters of the way up the lamb (you may not need all 3 cups).  Turn on the slow cooker to low and cook for 5 to 6 hours.

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Carefully pull out the lamb and place it on a cutting board to cool (it’s ok if it falls apart a bit as you do this as you are just going to shred it anyway).  I used a large spatula and a wooden spoon to get it out of there.  Pull out the dried chipoltes and toss.  Pour the rest of the content of the slow cooker and its liquid into a blender or  food processor (carefully!) and blend until smooth.  Transfer one and a half cups of the puree to a saucepan and bring it to a simmer.  Simmer over low for 30 minutes until the liquid has thickened a bit, stir in desired amount of chipolte puree.

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While the sauce simmers shred the meat once its cool enough to handle, it should fall apart very easily.  Once the sauce it done combine it with the shredded lamb.  You can serve right away or store in the fridge for several days or the freezer for several months.

Slow Cooker Lamb Tacos

  • Servings: 4-6
  • Time: 6-7 hours
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Special Equipment:  slow cooker, blender or food processor

  • 3 dried chipolte peppers, stems removed
  • 1 tablespoon canola oil
  • 2 1/2 to 3 pound boneless leg of lamb, butterflied
  • 1 onion, thinly sliced
  • 3 gloves of garlic, sliced
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon coriander
  • 2 tablespoons cider vinegar
  • 14.5 ounce can of diced tomatoes
  • 3 cups of beef stock
  • 1-2 tablespoons chipolte puree (a can of chipoltes in adobo pureed)

Heat a large skillet over medium high heat.  Add the dried chilis and toast them in the dry pan for 3 or 4 minutes, flipping once, until they darken a bit and you can smell the chili.  Remove and put into the slow cooker.  Add the oil to the pan and salt and pepper the lamb while you wait for the oil to heat.  Once the oil is hot add the lamb to the pan and brown on one side without disturbing it for 5 minutes.  Flip and cook for 5 minutes more until both sides are nice and brown.  Remove the lamb from the pan and add to the slow cooker.  There should be enough fat from the lamb and the oil in the pan but if not add a touch more canola oil   Add the onions to the pan and lower the heat to medium. Cook for a minute or two and then add the garlic, cumin, oregano, coriander and salt and pepper.

Cook for another 2 minutes until the onions are softened.  Add the can of tomatoes and use the liquid to deglaze the pan of any brown bits stuck on the bottom.  Add the contents of the pan into the slow cooker with the lamb and chipoltes.  Add beef stock so the liquid comes up at least three-quarters of the way up the lamb (you may not need all 3 cups).  Turn on the slow cooker to low and cook for 5 to 6 hours.  Carefully pull out the lamb and place it on a cutting board to cool (it’s ok if it falls apart a bit as you do this as you are just going to shred it anyway).  I used a large spatula and a wooden spoon to get it out of there.  Pull out the dried chipoltes and toss.  Pour the rest of the content of the slow cooker and its liquid into a blender or  food processor (carefully!) and blend until smooth.  Transfer one and a half cups of the puree to a saucepan and bring it to a simmer.  Simmer over low for 30 minutes until the liquid has thickened a bit, stir in desired amount of chipolte puree.

While the sauce simmers shred the meat once its cool enough to handle, it should fall apart very easily.  Once the sauce it done combine it with the shredded lamb.  You can serve right away or store in the fridge for several days or the freezer for several months.

Slow Cooker Chicken Tikka Masala

Yikes it is cold out there!  Lucky you if you are reading this from somewhere warm but DC is freeeezing, like Boston style cold.  I moved 400 miles south for a reason!  Anyway the best way to fight of the cold is nice warm comfort food, bonus points if it’s a little spicy too.  Pop this baby in the slow cooker and you will have meals for several nights or freeze some and you will happily discover it in your freezer during the next snow storm.  Cooking Indian food can be a bit intimidating especially when you see a list of like 6 different required spices.  However, after you make the $10 investment up front pretty much the same spices are used over and over again so you can make awesome dishes like Turkey Biryani or Spinach and Chickpea Saute.

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I use chicken breasts here because I prefer the flavor and texture over thighs.  Most slow cooker recipes will have you use thigh meat because the extra fat helps keep the chicken from dying out in the long cooking process.  However, this dish is super saucy and the tomato helps tenderize the chicken so the result is, as my friend Lainie calls it, “falling apart chicken goodness.”  If you like thigh meat use it by all means and report back.  Obvious pairings for this dish are nice fluffy basmati rice and naan to dip in it – stay tuned for a Indian Dinner Party post which this dish is the star.  Stay warm!

Slow Cooker Chicken Tikka Masala (printable version at the end of the post)

Inspiration:  high of 20 degrees?  no thank you
Special Equipment:  slow cooker!

  • 2 tablespoons canola or vegetable oil
  • 4 boneless, skinless chicken breasts cut into large chunks
  • 1 onion, chopped
  • 5 cloves of garlic, chopped
  • 2 tablespoons chopped or grated fresh ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cardamom
  • 1 teaspoon cayenne
  • 14.5 ounce can of diced tomatoes with their juice
  • 28 ounce can of crushed tomatoes
  • 1/3 cup cream

In a large skillet heat 1 tablespoon of canola oil over medium high heat.  Add the chicken (in batches if you need to) and cook for about 5 minutes or until browned on all sides – don’t worry if they are still raw inside, in fact they should be.

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Place the chicken in the slow cooker.  In the same skillet (adding the other tablespoon of oil if you need it) sauté the onion, garlic and ginger with a pinch or two of salt for about 5 minutes.  This should help pick up any brown chicken bits from the pan.  Add in the tomato paste and all of the spices and cook for another minute or two until the spices are fragrant and the tomato paste is deepening in color.  DSC02375Add in the diced tomatoes and stir, picking up anything stuck to the pan.  Dump everything in the slow cooker with the chicken then add the crushed tomatoes.  Season with salt and pepper and stir so everything is combined.

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Set the slow cooker to high for 4 hours or low for 8 hours (I prefer the low setting if you have the time).  After 4 or 8 hours the chicken should be very tender/almost falling apart – stir in the cream and taste for seasonings.

Slow Cooker Chicken Tikka Masala

  • Servings: 4 to 6
  • Time: 4.5 to 8.5 hours
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Special Equipment:  slow cooker!

  • 2 tablespoons canola or vegetable oil
  • 4 boneless, skinless chicken breasts cut into large chunks
  • 1 onion, chopped
  • 5 cloves of garlic, chopped
  • 2 tablespoons chopped or grated fresh ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cardamom
  • 1 teaspoon cayenne
  • 14.5 ounce can of diced tomatoes with their juice
  • 28 ounce can of crushed tomatoes
  • 1/3 cup cream

In a large skillet heat 1 tablespoon of canola oil over medium high heat.  Add the chicken (in batches if you need to) and cook for about 5 minutes or until browned on all sides – don’t worry if they are still raw inside, in fact they should be.  Place the chicken in the slow cooker.  In the same skillet (adding the other tablespoon of oil if you need it) sauté the onion, garlic and ginger with a pinch or two of salt for about 5 minutes.  This should help pick up any brown chicken bits from the pan.  Add in the tomato paste and all of the spices and cook for another minute or two until the spices are fragrant and the tomato paste is deepening in color.  Add in the diced tomatoes and stir, picking up anything stuck to the pan.  Dump everything in the slow cooker with the chicken then add the crushed tomatoes.  Season with salt and pepper and stir so everything is combined.  Set the slow cooker to high for 4 hours or low for 8 hours (I prefer the low setting if you have the time).  After 4 or 8 hours the chicken should be very tender – stir in the cream and taste for seasonings.

Fresh Tomato Slow Cooker Sauce

CVS is now carrying Halloween candy for anyone who wants to get a jump on their shopping.  Isn’t it still summer?  Well I am a bit guilty of this fast forward myself – once the calendar page turns to August I start thinking about football, roasted dinners and comfy sweatshirts.  I love everything about fall, in part because it means the DC swealter is over but there are a couple of things that I always miss about summer.  Perfect corn, delicious drippy tomatoes and darling berries are at the top of my list.  I already gave you a terrific way of bringing those strawberries back in the winter.  Corn will just never be as good after the summer because there really isn’t a way to keep those sugars from losing their flavor after even a couple of days after being picked.  The good news is that those amazing tomatoes can be made into delicious sauce and used year round.  I hit the H Street Farmers market and asked for the biggest and ugliest tomatoes they had.  The genius of this sauce is that you don’t need or want instagram worthy tomatoes.  They are all getting cooked down anyway so bigger is easier to peel and ugly usually means the farmers will give you a discount.

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Last summer I made sauce in a dutch oven which also worked but to get that really good slow cooked flavor it meant keeping the stove on for hours which in August is not advisable!  This year I decided to try my slow cooker and the flavor was just as good.  This recipe makes a ton of sauce but that’s perfect because it should last a good 6 months in the freezer.  It’s a pretty basic tomato sauce that would be great with meatballs, on pizza, in chicken parm etc.  I threw in a couple of parmesan rinds to add flavor but it’s definitely not necessary.  If you buy hunks of DSC00792parmesan to grate as opposed to the pregrated stuff (hint – you should!) then when you get to the rind don’t throw it away.  Store them in a plastic baggie in the freezer and throw the rinds into sauces like this, or when you are making soup.  As it cooks, the rind releases salty parmesan flavor into the sauce.  Depending on how big it is the rind might melt completely into the sauce which is great, if not just scoop it out when you are done cooking.  Now you know why my freezer is always so full!  Another tip to pick up here is that when using tomato paste always make sure to cook it a little in the pan before adding your liquid.  Cooking it carmelizes the paste a bit and really deepens the tomato flavor.  This takes a little more work than your average slow cooker recipe as I like to sautee the onions and other aromatics before putting them into the slow cooker, but I really think it adds a lot and only takes a couple more minutes.  So go rescue those ugly tomatoes this week and make sauce that will last you well into dreary winter.

Fresh Tomato Slow Cooker Sauce (printable version at the end of the post)

Inspiration:  H Street Farmer’s Market bounty
Special Equipment:  slow cooker, immersion blender (optional)

  • 7 to 8 pounds fresh tomatoes
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 8 garlic cloves, chopped
  • 6 ounces tomato paste (one small can)
  • 2 tablespoons fennel seeds
  • 2 tablespoons sugar
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine
  • 2 parmesan rinds (optional)
  • 1/2 cup chopped basil leaves

Score the bottom of your tomatoes with an X – you should have 10 or so large tomatoes.

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Get an ice bath ready – fill a large bowl with ice and water and place next to the stove.  Bring a large pot of water to boil and CAREFULLY drop in the tomatoes.  Let them boil for a minute or so, you will see the skin beginning to peel back at the X.  Use a scoop to take them out of the water and into the ice bath.  I did my tomatoes in 2 batches which was fine.  Once they have cooled down in the ice bath it should be really easy to pull off the skins.

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Here is a good time to have an extra bowl to put all the skins and seeds in.  Once you have peeled all the tomatoes, cut out the core and chop them into large pieces.  Once the seeds are exposed they are easier to get rid of, squeeze or use your fingers to dig out the seeds and discard them.  Its ok if some seeds end up in the sauce, you just want to try to get rid of the majority of them.  Add all of the tomatoes to the slow cooker.  Your kitchen will look like a murder scene – just roll with it.

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In a large skillet heat the olive oil over medium heat.  Add the onions and garlic and cook for 5 minutes until softened.  Add the tomato paste, sugar, fennel seeds, red pepper flakes and salt and pepper and cook for another 3 to 5 minutes until the paste has darkened a bit and you can smell the spices.  Use the red wine to deglaze the pan and cook until most of the wine has cooked off, about 2 minutes.  Add the contents of the pan to the slow cooker along with the parmesan rinds (if using).  Stir everything together and set the slow cooker on high for 5 hours.  When its done, turn off the slow cooker, scoop out the parmesan rinds if they remain, and stir in the basil.

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Blend the sauce until smooth – easiest way to do this is with an immersion blender right in the slow cooker.  If you don’t have an immersion blender carefully transfer the sauce to a regular blender or food processor and blend until smooth.  Use right away or let cool and then store in the fridge for several days or the freezer for 6 months.

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Fresh Tomato Slow Cooker Sauce

  • Servings: approximately 14 cups of sauce
  • Time: 5 and a half hours
  • Print

Special Equipment:  slow cooker, immersion blender (optional)

  • 7 to 8 pounds fresh tomatoes
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 8 garlic cloves, chopped
  • 6 ounces tomato paste (one small can)
  • 2 tablespoons fennel seeds
  • 2 tablespoons sugar
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine
  • 2 parmesan rinds (optional)
  • 1/2 cup chopped basil leaves

Score the bottom of your tomatoes with an X – you should have 10 or so large tomatoes.  Get an ice bath ready – fill a large bowl with ice and water and place next to the stove.  Bring a large pot of water to boil and CAREFULLY drop in the tomatoes.  Let them boil for a minute or so, you will see the skin beginning to peel back at the X.  Use a scoop to take them out of the water and into the ice bath.  I did my tomatoes in 2 batches which was fine.  Once they have cooled down in the ice bath it should be really easy to pull off the skins.  Here is a good time to have an extra bowl to put all the skins and seeds in.  Once you have peeled all the tomatoes, cut out the core and chop them into large pieces.  Once the seeds are exposed they are easier to get rid of, squeeze or use your fingers to dig out the seeds and discard them.  Its ok if some seeds end up in the sauce, you just want to try to get rid of the majority of them.  Add all of the tomatoes to the slow cooker.

In a large skillet heat the olive oil over medium heat.  Add the onions and garlic and cook for 5 minutes until softened.  Add the tomato paste, sugar, fennel seeds, red pepper flakes and salt and pepper and cook for another 3 to 5 minutes until the paste has darkened a bit and you can smell the spices.  Use the red wine to deglaze the pan and cook until most of the wine has cooked off, about 2 minutes.  Add the contents of the pan to the slow cooker along with the parmesan rinds (if using).  Stir everything together and set the slow cooker on high for 5 hours. When its done, turn off the slow cooker, scoop out the parmesan rinds if they remain and stir in the basil. Blend the sauce until smooth – easiest way to do this is with an immersion blender right in the slow cooker.  If you don’t have an immersion blender carefully transfer the sauce to a regular blender or food processor and blend until smooth.  Use right away or let cool and then store in the fridge for several days or the freezer for 6 months.

Short Rib Tacos and a Shopping List

Yea I know, what won’t this woman put in a taco??  Pretty much nothing but honestly these are incredible, not just because of the flavor but how easy they are.  Time consuming sure but the “hands on” time is almost zero.  I got the methodology from Cooks Illustrated – if you have never picked up their magazine it’s definitely worth a try.  They basically do all the work for you by testing and retesting different ingredients, proportions and cooking methods in a super methodical, almost scientific way.  I can find sometimes the flavors a bit lacking, but the techniques they share are always spot on and flavor is easy to enhance with some tweaks.  This method is just genius because it cuts out the two most annoying things about slow cooking – browning and chopping.  Browning meat is incredibly important to flavor, as the heat carmelizes the sugars in the meat and really develops them.  By lifting the short ribs out of the liquid it’s braising in on onion slices these folks have discovered a way to get the browned meat without having to spend the time cooking each side before adding it to the pot with the aromatics.  Also by pureeing the sauce you lose the need to chop any of the veggies, meaning all you have to do is slice an onion and then everything else is just tossed in the pot.  I did this in a dutch oven but you could easily convert this to a slow cooker (especially in the summer not to heat up the house).  I included both so you can do either.  This recipe makes a ton so perfect for your next taco party.  It can be frozen for up to 6 months so if you don’t eat it right away divide the rest into smaller portions and then you can have pulled short rib tacos on a week night and blow everyone away.

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Short Rib Tacos (printable version at the end of the post)

Inspiration:  Cooks Illustrated
Special Equipment:  dutch oven or slow cooker

  • 1 ½ cups beer (I used Negro Modelo)
  • ½ cup cider vinegar (or white wine vinegar)
  • 6 ancho chiles, stemmed and torn into 1 inch pieces (I leave the seeds in but you can take them out for less heat)
  • 2 tablespoons tomato paste
  • 6 garlic cloves, crushed and peeled
  • 3 bay leaves
  • 2 teaspoons cumin
  • 2 teaspoons oregano (dried)
  • ½ teaspoons ground cloves
  • ½ teaspoons cinnamon
  • 1-2 large onions, sliced ½ inch thick slices
  • 3 pounds boneless short ribs

Take the short ribs out of the fridge at least 30 minutes before you are going to cook.  Pat them dry with paper towels and season well with salt and pepper.  Preheat your oven to 325 degrees (if using the dutch oven).  Then dump in the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, clove and cinnamon in a large dutch oven (or slow cooker).  Season with salt and pepper again and then nestle in the onion rounds so they form a layer on the bottom of the pot (or slow cooker) that will keep the short ribs from touching the bottom.

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Depending on the size of your onion it will probably only take one but have a second on hand just in case.  Place the short ribs on top and cover.  Place in the oven and cook for 3 hours (if using a slow cooker cook on high for 3 hours or on low for 6 hours).  The meat, even without browning, should have a nice crust on it.

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Take out the meat and put it in a bowl.  Pull out the bay leaves and then blend the onions and the liquid in a blender or food processor.  The original said to trash the onions but why throw away flavor??  At this point you could probably just use the sauce but I like to get as much fat out of it as possible.  Easiest way to do this if you have time it to place it in the fridge or freezer until the fat creates a solid layer on top that you can scrape off (that will take a couple of hours).  If not just let sit until the fat rises to the top and skim it off.

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Shred the meat with 2 forks or your fingers and stir it into the sauce.  It can be served right away, or stored in the fridge for a couple of days and the freezer for a couple of months.

Short Rib Tacos

  • Servings: 8
  • Time: 3 hours 10 minutes
  • Print

Special Equipment:  none

  • 1 ½ cups beer (I used Negro Modelo)
  • ½ cup cider vinegar (or white wine vinegar)
  • 6 ancho chiles, stemmed and torn into 1 inch pieces
  • 2 tablespoons tomato paste
  • 6 garlic cloves, crushed and peeled
  • 3 bay leaves
  • 2 teaspoons cumin
  • 2 teaspoons oregano (dried)
  • ½ teaspoons ground cloves
  • ½ teaspoons cinnamon
  • 1-2 large onions, sliced ½ inch thick slices
  • 3 pounds boneless short ribs

Take the short ribs out of the fridge at least 30 minutes before you are going to cook.  Pat them dry with paper towels and season well with salt and pepper.  Preheat your oven to 325 degrees (if using the dutch oven).  Then dump in the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, clove and cinnamon in a large dutch oven (or slow cooker).  Season with salt and pepper again and then nestle in the onion rounds so they form a layer on the bottom of the pot (or slow cooker).  Place the short ribs on top and cover. Place in the oven and cook for 3 hours (if using a slow cooker cook on high for 3 hours or on low for 6 hours).  Take out the meat and put it in a bowl.  Pull out the bay leaves and then blend the onions and the liquid in a blender or food processor.  At this point you could probably just use the sauce but I like to get as much fat out of it as possible.  Easiest way to do this if you have time it to place it in the fridge or freezer until the fat creates a solid layer on top that you can scrape off (that will take a couple of hours).  If not just let sit until the fat rises to the top and skim it off.  Shred the meat with 2 forks or your fingers and stir it into the sauce.  It can be served right away, or stored in the fridge for a couple of days and the freezer for a couple of months.

Here is the shopping list for this week’s menu calendar dishes which can be found here.

Shopping List for July 20-24

Items are tagged with the day of the week they are used so if you don’t want to cook that day just scratch it off

  • butter (Mon/Thurs)
  • ginger (Mon/Tues)
  • jasmine rice (Mon)
  • unsweetened coconut milk (Mon)
  • dark rum (Mon)
  • brown sugar (Mon)
  • 3 limes (Mon)
  • allspice (Mon)
  • cayenne (Mon)
  • 1 pound pork tenderloin (Mon)
  • 1 bell pepper (Mon)
  • 2 red onions (Mon/Thurs)
  • 2 1/4 pounds center-cut salmon fillet (Tues)
  • soy sauce (Tues)
  • rice vinegar (Tues)
  • 2 lemons (Tues)
  • oyster sauce (Tues)
  • fish sauce (Tues)
  • sesame oil (Tues)
  • chili paste (Tues)
  • 2 scallions (Tues)
  • garlic (Tues)
  • panko (Tues)
  • snap peas (Tues)
  • 1 large bunch of swiss chard (Thurs)
  •  white wine (Thurs)
  • 8 ounces penne or other short cut pasta (Thurs)
  • red pepper flakes (Thurs)
  • nutmeg (Thurs)
  • 1/2 cup cream (Thurs)
  • 1 to 2 rotisserie chicken breasts (Thurs)

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