superdaintykate: (Default)
The recipe is originally from the LA Times, but I plan to make it in the Crockpot and need to blog about it because HOLY SHIT it was good.

Adapted from "Heart of the Aritchoke and Other Kitchen Journeys" by David Tanis.
4 to 6 servings.

6 oz dried NM chiles
2 T lard or veg oil
1 lg onion, diced fine
salt and pepper
6 garlic cloves, roughly chopped
1 t coriander seeds, toasted and ground
1 t cumin seeds, ditto
1 bay leaf
3 lbs boneless pork shoulder, left whole or cut into chunks
prepared hominy

Rinse and dry the chiles, then toast them in a dry cast-iron skillet over medium heat until they puff a bit and become fragrant (2 - 3 minutes). Cut them lengthwise in half and remove the stems and seeds.

Put the chiles in a small pot of water and bring to a boil. Simmer until softened, about 5 minutes, then set aside in the liquid to cool. Puree the chiles with a cup of their liquid in a blender until smooth.

Heat the fat in a large skillet over medium heat. Add the onion, season with 1/4 t salt and 1/8 t pepper, and and cook for about 5 minutes. There should be no color and no browning. Add the garlic, coriander, cumin and bay leaf, then add the chile puree and 1/4 t salt and simmer for 5 minutes. Cool the mixture (you can do this ahead of time).

Preheat the oven to 350. Put the pork in a low roasting pan and season generously with salt and pepper. Pour the chile over and mix to coat, and then cover tightly.

Bake until the meat is falling apart, about 1 1/2 to 2 hours. Serve with a big spoonful of hot hominy.

Amazing. I did half a batch and it turned out great. Instead of toasting the chiles in a pan I did them in a broiler so OF COURSE they got away from me and burned a little, but they were fine. I need to get a fine-mesh strainer for the puree, since there is always little flecks of unsoftened chile skin left over, but we didn't let them stop us. I also neglected to get coriander seeds so J ran out and got me powdered coriander and it was just fine. I also used whole cumin and doubt I toasted it and that was fine too.

So good. Tastes like fall.
superdaintykate: (Default)
I have insomnia, but I also had an amazing dinner last night, so you get a recipe. It's this: http://simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/
but I made it in the crockpot and OH MY GOD, you guys.

I'm going to go ahead and type this out so I have it archived.
Read more... )

good lord

Mar. 19th, 2009 07:13 pm
superdaintykate: (Default)
So good.

I'm sorry I'm not getting pics of these recipes because they look fantastic, but we just can't stand smelling them cook and then not shoveling them into our faces the moment they are ready.

From Atkins for Life Low Carb Cookbook by Veronica Atkins.

Serves 4.

1 T olive oil
2 garlic cloves, minced (1 t)
1 T minced fresh ginger
1 T Thai red curry paste
1/4 t ground allspice
1/2 t salt *
1/4 t pepper
4 1-lb short ribs
1 cinnamon stick (about 2" long)
1 large onion, finely chopped (1 c)
1 14.5 oz can of low-sodium beef broth
1/4 chopped cilantro

Combine oil, garlic, ginger, curry paste, allspice, salt, and pepper in a small bowl to make a paste. Rub on ribs.

Put ribs, cinnamon, onion, and broth into a 4.5 qt. or larger slow cooker. Cover and cook until beef is tender, 6-7 hours on low, 31/2 - 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.

If you prefer a glazelike sauce, remove the lid to the slow cooker when the ribs are done. Turn the heat to high (if it isn't already) and simmer until thickened.

Read more... )
superdaintykate: (Default)
Jon and I just got finished inhaling this and I had to share.

From Atkins for Life Low Carb Cookbook, by Veronica Atkins. According to her, the recipe is appropriate for all phases of Atkins, if you are into that sort of thing. I'll post the nutritional info after the recipe proper.

ingredients:
6 1-pound lamb shanks
1 t salt
1/2 t pepper
10 garlic cloves, peeled
1 sprig fresh rosemary or 1 t dried
1 sprig fresh thyme (3 - 4" long) or 1 t dried
1 large onion, chopped (1 cup)
1/4 c dry vermouth or dry white wine
1/2 c diced tomatoes in juice
1 14.5 oz can low-sodium beef broth
3 T ThickenThin not/Starch thickener
1/4 c chopped fresh parsley

Season lamb with salt and pepper; arrange in a 4.5 qt or larger slow cooker with meaty ends down. Add garlic, rosemary, thyme, onion, vermouth, tomatoes, and broth; the bone end of the shanks should be exposed slightly above the liquid. Cover and cook until lamb is very tender, 8 - 9 hours on low, about 5 hours on high.

Transfer lamb to a serving platter and cover. Remove and discard herb sprigs; remove garlic and mash with a fork, then return to broth. Skim excess fat from broth and whisk in thickener until smooth. Pour over lamb. Serve, sprinkled with parsley.

nutritional info and tweaks )

oh yum.

Nov. 28th, 2008 01:31 pm
superdaintykate: (Default)
Jon, of course, rocked the kitchen yesterday and made us a fabulous Thanksgiving feast. We found that a dark-meat turkey roast plus an apple-juice marinade equals ham, for some weird reason -- the meat tasted so much like pork that we actually took the package out of the trash to make sure. It's also fucking delicious -- Jon stuffed it with apples and little slivers of garlic. Also on the menu was stuffing with sage and oysters, roasted brussels sprouts with red onion, and my mom's cranberries and bananas with toasted walnuts. I can't believe that as an adult I have actually requested brussels sprouts but of course they were delicious. I limited myself to one plate of dinner so I would have room to snack later, but also so I could enjoy my dessert. I am astonished it worked, but I made cheesecake in my crockpot.

The original recipe is here:
http://crockpot365.blogspot.com/2008/11/crockpot-pumpkin-cheesecake-recipe.html

Which is actually adapted from a real-oven recipe here:
http://www.goodhousekeeping.com/recipefinder/pumpkin-cheesecake-709

I made the mistake of looking at the original recipe before I started making the thing and blanched at the nutritional information. Yeah, I know, cheesecake, but 16 servings at 300+ cals a pop was bad juju. I also am working with a small crockpot (at the time I thought it was 1.5 qt but I think I did the math wrong somewhere along the line and it's actually a 4 qt) so I figured I would cut the recipe down and make a quarter-size batch. Four servings seemed a lot less dangerous. I ran out to Target to see what kind of ramekins or small straight-sided casseroles they had that would fit in my oval cooker and came away with four Pyrex custard cups that have plastic lids, so we can use them for storage, too.

Here's how the ingredients broke down:
crust:
1/4 c of graham cracker crumbs
2 1/4 t melted butter
1 1/2 t sugar

cake
4 oz cream cheese, softened
5 T sugar
1/4 can pumpkin puree (about 1/2 a cup)
3 T sour cream
1/2 t vanilla
1/4 t cinnamon
1/8 t allspice
pinch salt
1 egg

topping
1/4 c sour cream
2 1/4 t sugar
1/4 t vanilla

First, I blended the crumb ingredients together and pressed them into the bottom of the cups.

Good Housekeeping gives an order in which to combine the cake ingredients, and I have no idea why, seriously. I just dumped everything into a bowl and beat it with a mixer for a while until the cheese blended and the sky didn't fill with locusts, so I figured we were good to go.

I poured the cake mixture into the cups, set two into the crockpot, and put two into the fridge to cook later (only two fit into the crock at a time). Then I poured about two cups of water into the crock -- it was supposed to come halfway up the sides of the dishes but I wasn't being particular -- put the lid on, and set it to high.

The thing about crockpot cooking is that a little variation of wattage or make of crockpot or, you know, whims of the gods, means that the length of cooking time in crockpot recipes can vary by a couple hours. I started checking on them at the two-hour mark, poked one with my finger, and got a fingertip full of pumpkin napalm for my trouble. At the five-hour mark the tops of the cakes had firmed up and the edges looked pretty set, so I deemed them done and turned off the crockpot. I mixed the sour cream topping and dolloped it on top of the cakes, let them cool in the water bath for an hour, and them stashed them in the fridge to cool and set up. The second set of cakes got baked Thanksgiving morning.

Oh god, they are good.
superdaintykate: (Default)
There's a gent who attended a few of our Shows while I was still Magenting who started IM'ing me. He seemed nice enough, in high school, bright, and we would chat every so often. He was your typical RockyFan; we'd chat about music and his drama classes and various topics, but he was always enthusiastic.

One night he asked me if I'd come to a party he was throwing. I told him he probably didn't really want me to be there. When he asked why, I asked him how old he thought I was. Poor dear guessed ten years too young. When I told him my actual age he said "Well, you could hang out with my parents..." Ouch.

Now he still IM's me occasionally but it's stilted. He likes to talk about wine now. I think next time he IM's me I'll tell him I'm getting my dentures fitted. Or changing my Depends.

In other news...Scrow's Tasty Gumbo? Is even better as leftovers. Holy cow.

Also, I rocked the Crockpot again last night and made Drunken Rosemary Chicken. Nyom nyom nyom. )
We actually opted for mashed potatoes and Jon steamed some fresh green beans and yellow squash for a side. Oh MAN. Though not what I should have eaten right before a two-hour rehearsal. Urp.
superdaintykate: (Default)
Vacation stories aplenty to come, I promise, but I just had to share my excitement over the fact that I may have actually ruled a school or two last night in the kitchen. )

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