Let's Dish With Linda Lou

Where You Taste The Love

Homemade Plum Crumble

2016-03-31 15.33.32

2016-03-31 19.18.13

2016-03-31 19.18.25

I guess it must be the English and Italian in me that makes it impossible to resist a fruit crumble. I never really understood the difference between a fruit crisp and a fruit crumble, but I do now. The difference is the oats that go into the topping. It makes the topping extra special. There’s the English. Now I’m guessing the Italian part are the plums. My grandmother always had plums in her house.

My Homemade Plum Crumble is perfect when you’re hosting a dinner party.  Stored in the refrigerator, the topping can be made a day in advance. Hot, room temperature, or with a scoop of good vanilla ice cream, it’s the perfect ending to a meal.

2016-03-31 14.00.49

2018-09-26-18.51.34

2015-11-27-08-59-18

2016-03-31 14.00.54

2016-03-31 14.04.16

2016-03-31 14.16.15

2017-12-04-16-46-32

2016-03-31 14.29.46

All-Purpose Flour

2016-03-31 14.29.07

2016-03-31 14.30.52

2016-03-31 14.36.33

2016-03-31-14-39-57

2016-03-31 15.33.32

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: a ceramic pie dish or a 9 x 13 baking dish, rimmed baking sheet pan

Ingredients:
2 pounds of large dark red plums, pits removed, cut into 8 slices per plum (6 cups of sliced plums)
1/2 cup granulated sugar
1/4 teaspoon of Kosher salt
1/2 teaspoon of orange zest
1/4 cup of all-purpose flour
2 tablespoons of organic apple juice

Topping:
1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon ground cinnamon
1/2 cup of packed light brown sugar
Pinch of Kosher salt
1 cup of whole oats
2 sticks of cold cubed unsalted butter, reserve half for the top of the crumble.

Directions:
Butter a baking dish really well. In a large bowl throw in your sliced plums. To the plums add granulated sugar, flour, apple juice,  orange zest, and a pinch of Kosher salt. Mix all this together so all the plums are coated nicely. Transfer the plums to a buttered baking dish. I like my fruit crumbles to be piled high. It gives it an old fashion look.

In another large bowl, add the ingredients for the crumble topping. Flour, granulated sugar, light brown sugar, ground cinnamon, whole oats, a pinch of Kosher salt. Whisk all those ingredients together before adding in the cold cubes of unsalted butter. Reserve back 1/2 a stick of the butter to dot the top. Using a pastry cutter, cut the butter into the flour mixture until it looks coarse meal, shown above.

Sprinkle the crumbled topping evenly over the plums. If a little of the crumble topping slips down between the fruit, that’s fine. If some of the plums are showing through that’s also fine. Using the reserved butter cubes to dot the top. Using a baking sheet to place under the pie dish, bake for 50 to 60 minutes, at 350-degrees F., until the plums are tender and bubbling, and the top is golden brown.  Let rest for at least 15 minutes before serving.

Serve my Homemade Plum Crumble, hot or room temperature. Don’t forget the ice cream!

1 Comment »

Slow Cooker Pot Roast

2016-02-22 19.27.37

I have to believe that one of the most beloved dishes ever made is Pot Roast. I’ve never come across anyone who didn’t adore this one-pot meal until now. That’s right until now! Steve doesn’t like stews of any kind. I thought… how can I turn him around? This is one challenge I’m up for!

This is my Slow Cooker Pot Roast.

photo-jun-08-10-11-36-am

2016-02-22 12.41.37

2016-02-22 12.41.34

2016-02-22 12.44.06

2016-02-22 12.50.14

2016-02-22-12-57-40.jpg

photo-jun-08-9-52-42-am

2016-02-22 13.11.15

Rosemary\2017-12-23-09-27-161

2016-02-22 13.13.23

Crock Pot

Onions

Potatoes (2)

Potatoes (3)

2017-12-23-09-02-30

2015-09-03-11-06-02

Photo Mar 30, 8 03 02 PM

2016-02-22 13.09.34

2016-02-22-13-34-38

2018-06-20 14.23.22

2016-02-22 13.12.17

2016-02-22 13.13.46

2016-02-22 13.09.54

2016-02-22 13.11.09

2016-02-22 15.34.40

2016-02-22 15.20.55

2016-02-22-13-11-15

2015-09-03-18-14-24

2016-02-22 15.34.40

2016-02-22 19.27.37

 

 

 

 

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 50 minutes
Yields: 4 to 6 servings
Equipment: 12-inch cast-iron skillet,  7-quart Crockpot, chef’s knife

Ingredients:
1 (3-pound) chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of fresh ground black pepper

2 onions, quartered
5 cloves of garlic, roughly chopped
3 tablespoons of tomato paste
2 sprigs of fresh rosemary
2 quarts plus 1/2 a cup of beef stock, unsalted (reserve 1/2 cup for *slurry)
1 pound of organic colored carrots, cut into 2-inch pieces
5 medium-size Yukon gold potatoes, quartered
2 pints of whole Cremini mushrooms, cleaned
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3 heaping tablespoons of cornstarch

Directions:
I needed to start with a pan that could take this 3-pound piece of chuck roast over the top. Yes, an affordable yet so forgiving piece of chuck roast. I compare this piece of meat to the Boston pork butt of the beef family. Lots of marbling and fat running through it. Cooking low and slow, this fat will melt and add so much flavor to the finished chuck roast.

Sart by allowing the meat to sit out on the counter until it reaches room temperature, about 30 minutes. Next, season the chuck roast, on both sides, with 2 tablespoons of Kosher salt and 1 tablespoon of fresh ground black pepper. Pour 2 tablespoons of Canola oil onto a sheet of paper towel. Wipe the bottom of the skillet down using the oiled paper towel.

Preheat the skillet over medium-high heat. Just as it starts to smoke, lay the meat right into the skillet No matter what, don’t fuss with it. The meat will let you know when it’s ready to flip. How can you tell? Take your tongs, and try to lift up the roast. If it gives you no resistance, then it’s ready to flip, 3 to 5 minutes. Cook for another 3 to 5 minutes on the other side. Once both sides are beautifully caramelized, transfer the roast to a plate. Set aside.

Note: While the meat is searing, quarter the onions and roughly chop the garlic.

To the Crockpot add the quartered onions, sliced garlic, and tomato paste. Next, place the roast nestling it right on top with two sprigs of fresh rosemary. Add enough beef stock to the Crockpot where it comes 3/4 of the way up the sides of the roast. Place the lid on, and set the timer for 4 hours on high.

Note: The liquid may vary depending on the size of the slow cooker. You want the liquid to come up 3/4 of the way up the sides of the roast.

Three and a half hours in, remove the roast, transfer it to a cutting board. Add the carrots, cremini mushroom, potatoes, Kosher salt, and fresh ground black pepper.

What I like to do at this point is… the meat is starting to become somewhat tender. It’s easy enough at this point to remove any connective fatty pieces. Trim those all off and cut the meat into large chunks. Place the meat back in over the veggies and continue cooking for another 2 hours.

During this part of the cooking process, the veggies will release their water and the meat will submerge back into the juices.

After six hours the slow the Crockpot is at a slow boil and it’s time to make the *slurry.  In a small bowl add 1/2 cup of beef broth with cornstarch, whisk until paste-like and combined.

Add the *slurry to the Crockpot, give a gentle stir to combine. Continue to cook for another 10 minutes until the sauce thickens. Set the Crockpot on warm until your ready to serve.

To serve, I like to add the potatoes and vegetables to the bottom of the bowl. Place the meat on top and ladle that delicious sauce over everything. This dish does not require a knife. The meat is so tender that it will break apart using only a fork. After Steve took his first bite, he said, “This is the best Pot Roast I’ve ever had!”

*Slurry: A thin paste of water and starch (flour, cornstarch or arrowroot), which is added to hot preparations (such as soups, stews, and sauces) as a thickener. After the slurry has been added, the mixture is typically stirred and cooked for a few minutes in order to thicken and lose any raw taste.

2 Comments »

Slow Cooker Pot Roast On Toasted Ciabatta Bread

2015-09-03 18.38.45

2015-09-03 18.38.57

It may have been a deal-breaker when I learned that Steve didn’t care for pot roast. He just doesn’t care for those stewed vegetables like potatoes, carrots, and such. Growing up north, both here and in England, we ate all kinds of stewed meats. As far as vegetables go, I love them any way they’re prepared.

I really had to figure out a way to make this traditional dish in a way that Steve would love it as much as I do. I believe I have the answer. The first order of business is to break out my Crockpot. This is my Slow Cooker Pot Roast On Toasted Ciabatta Bread.

I’m serving this with a side of my Sautéed Spinach With Garlic. This recipe’s available by clicking the link at the bottom of this post.

2017-12-23-09-27-161

2015-09-03 10.55.27

2015-09-03 11.00.17

2015-09-03 11.03.35

photo-jun-08-9-52-42-am

2015-09-03 11.06.02

Photo Mar 30, 8 03 02 PM

Photo May 29, 8 05 39 AM

Rosemary

thyme (1).jpg

thyme (2)

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2015-09-03 11.14.08

2015-09-03 11.16.50

2015-09-03 11.24.18

2015-09-03 11.25.00

photo-jun-08-10-08-23-am.jpg

2015-09-03 11.26.22

2015-09-03 11.24.16

2015-09-03 11.25.43

2015-09-03 11.32.11

2015-09-03 16.52.58

2015-09-03 17.18.05

2015-09-03-18-07-01.jpg

2015-09-03 17.28.55

2015-09-03 17.22.33

2015-09-03 17.25.16

2015-09-03 17.29.24

2015-09-03 17.29.52

2015-09-03 18.14.24

2015-09-03 18.15.31

2015-09-03 18.15.52

2015-09-03 18.20.20

2015-09-03 18.01.40

2015-09-03 18.28.23

2015-11-27-08-58-18

2015-09-03 18.17.20

2015-09-03 18.18.00

2015-09-03 18.17.51

2015-09-03 18.18.33

2015-09-03 18.21.36

2015-09-03 18.23.11

2015-09-03 18.25.58

2015-09-03 18.28.12

2015-09-03 18.38.57

2015-09-03 18.38.45

 

 

 

Prep Time: 10 minutes (while the meat is searing, prep your veggies)
Cook Time: 8 hours 15 minutes (8 hours on high) (add an additional 15 minutes for making the gravy while toasting the ciabatta)
Total Time: 8 hours 25 minutes
Yields: 4 servings
Equipment: 7-quart Crockpot, 10-cup food processor, 12-inch cast-iron skillet, 6-quart saucepot, 2 rimmed baking sheet pan

Ingredients:
3-pound brisket roast
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper

2 chopped large onions
4 ribs chopped celery with their leaves
1 pound of chopped organic  multi-colored carrots (7 small carrots)
4 whole garlic cloves
2 bay leaves
3 tablespoons of fresh thyme leaves, roughly chopped
2 sprigs of fresh rosemary
1 tablespoon of Kosher salt
1 1/2 teaspoons of  freshly ground black pepper
2 tablespoons of tomato paste
1/2 cup of beef stock, unsalted
2 (10.5-ounce) cans of beef consommé
1/2 cup plus 1 tablespoon of water
1/4 cup of Kitchen bouquet seasoning
1 heaping tablespoon cornstarch
4 ciabatta rolls, sliced in half and toasted
Italian flat-leaf parsley for garnish

Directions:
First, add 2 tablespoons of Canola oil to 1 sheet of paper towel.  Using the oil-dampened paper towel, wipe down the bottom and sides of the cast-iron skillet. Preheat the oven over medium-high heat until the skillet is smoking hot. Carefully lay the roast into the pan. Sear the first side for 3 to 5 minutes. Once the meat releases, from the pan, without giving you any resistance flip and sear the other side for another 3 to 5 minutes. Transfer to a large plate. Set aside. While the pan is still over medium-high heat add 1/2 cup of beef stock. Using a wooden spoon, scrape the bits off the bottom of the skillet. Transfer that flavorful liquid to a small bowl. Set aside.

In the meantime, prep the carrots, celery, garlic, and onions. Transfer to the Crockpot. Add tomato paste, thyme, rosemary, bay leaves, Kosher salt, and fresh ground black pepper. Place the seared brisket on top. Pour in the beef consommé, 1/2 cup of water, and the reserved beef juices from the pan.

Place the lid on the Crockpot and set to cook for 8 hours on high.

After 8 hours turn the Crockpot off and carefully remove the brisket. Remove and discard the sprigs of rosemary. Break up the roast into large pieces, transfer to a plate. Set aside.

Transfer the vegetables into a food processor. Pour the remaining cooking liquid from the Crockpot into a large saucepot. Purée all the vegetables then transfer them into the saucepot. Over medium heat allow the sauce to come up to a bubble then reduce the heat to medium-low. Add the browning seasoning (Kitchen bouquet) and simmer for 15 minutes.

In a small bowl, whisk together cornstarch and 1 tablespoon of water (this is what’s known as a *cornstarch slurry) until the mixture is paste-like and smooth. Turn the heat back up to medium, add the *slurry, stirring occasionally, bring the sauce back up to a boil. Once the sauce thickens, reduce the heat to (lowest setting) warm. Carefully add the pot roast and cover.

Preheat oven to 350-degrees F.
For the Ciabatta rolls, slice each one in half. Place 4 halves onto each rimmed baking sheet pan. Drizzled a little olive oil of each one, sprinkle with  Kosher salt, and fresh ground pepper to taste. Transfer to the oven, bake for 7 to 10 minutes, or until golden brown.

All I do to serve this dish is to lay the toasted Ciabatta bread cut side up on a plate. Arrange a good helping of the pot roast onto the toasted slices of Ciabatta. There you have it, my Slow Cooker Pot Roast On Toasted Ciabatta Bread. Garnish with Italian flat-leaf parsley. Served with a side of my Sautéed Spinach With Garlic.

Sautéed Spinach With Garlic

1 Comment »

%d bloggers like this: