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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

Pot Roast cooked low and slow brings back some of your best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner time couldn’t come quick enough!!!

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I always use organic carrots with their leafy tops. When the tops are in place, the carrots remain fresh. One bunch is all you’ll need for this dish.

Starting out by searing the meat is essential. This method locks in the juices during the cooking process as well as to give a nice outer crust. Once the meat has been seared really well on both sides, what’s left in the bottom of the skillet are delicious bits that shouldn’t be wasted. These bits are flavor.  They are easy to remove and should be used in the dish that you’re making.

Using 1/2 cup of unsalted beef stock, I was able to deglaze the cast iron skillet and get all those delicious bits off from the bottom of the pan. That’s what I have here in the bowl above. I’ll explain that in more detail below.

Slow Cooker Pot Roast

Prep Time: 20 minutes
Cook Time: 5- 5-1/2 hours (on high)
Yields: 6 servings
Equipment: 7 quart slow cooker

Ingredients:
4-1/2 pound chuck roast, seared
2 large sweet onions, large dice
1 bunch of carrots cut into 2 inch pieces
5 cloves of halved garlic cloves
1-15 ounce can, fire roasted tomatoes
2 tablespoons tomato paste
5 medium size Yukon gold potatoes, quartered
1-10-1/2 ounce can beef consomme
reserved 1/2 cup beef stock from the deglazing
2 cups unsalted beef stock
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Directions:
Note: Make sure the meat is a room temperature. Liberally season the roast on both sides with Kosher salt, freshly cracked black pepper, and garlic powder. Add  1 tablespoon of Canola oil to the skillet. Wipe thoroughly and evenly the inside, including the sides,  of the pan.  Preheat the skillet on med-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for about 4 minutes on each side then transfer the roast to a plate.

This is a great tip in making clean up, of your pans, much easier!  With the pan still hot, and still on med-high heat, add in 1/2 cup of unsalted beef stock. Using a wooden spoon, scrape up all those delicious bits from the bottom on the skillet. Transfer that liquid to a bowl and set aside.

In a 7 quart slow cooker, add in the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top of the veggies. Add the reserved deglazing liquid, beef consomme, and the unsalted beef stock. Place the lid on and set the time and temperature for 4 hours on high.

After the 4 hours has passed, carefully remove the tender roast. Using 2 forks, break the meat up into somewhat large chucks. Remove, if any, large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender.  If not, continue cooking for another 30 minutes or until tender. Serve hot!

 

 

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Oven Roasted Whole Grain Mustard Potatoes

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This has to be my favorite side dish because it really goes with anything else that I’m making. I wanted to post this recipe in the vegetarian and gluten free categories. I believe those that live “meatfree” or “gluten free”  will enjoy these potoatoes as much as I do. This dish is so very simple that I’m going straight to the ingredients and then the directions.

Prep Time: 10 minutes
Equipment: sheet pan
Oven Temp: 425 degrees
Cooking Time: 50-60 minutes

Ingredients:
2 pounds: 1 pound each of small Yukon gold and red potatoes halved
3 tablespoons of olive oil
2 tablespoons of whole grain mustard
1 large sliced in half moons, yellow onion
2 teaspoons of Kosher salt
1 teaspoon of black pepper
1/4 cup of fresh chopped Italian flat leaf parsley
1 tablespoon of fresh chopped dill

Directions: Preheat oven to 425 degrees. Clean dry and cut all the potatoes in half then place on a sheet pan. Next add the sliced onion to the pan. To that, add the olive oil, whole grain mustard, Kosher salt, and black pepper. Toss really well with your hands until all the potatoes and onions are coated. Place in the oven to roast. Half way through, take them out of the oven, using a spatula, turn all the onions and potatoes over. Place them back into the oven to finish roasting. Once finished, then sprinkle on the the chopped Italian parsley and dill.

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Sweet Italian Sausage And Potato Hash

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I have to tell you, whenever I make this my Sweet Italian Sausage And Potato Hash, Steve gets very happy. It’s so comforting and so delicious he can’t get enough. This is why today I’m making a double batch. I do everything in my cast iron skillet so there’s really no cleanup. For me, that’s always a plus.

The other thing about this dish is, it’s really so versatile. You could use hot Italian sausage, or maybe Chorizo, really whatever you like. For this recipe, I’m using a sweet Italian sausage. I also used a variety of those mini sweet bell peppers, but you could use a mix of peppers. For example, maybe a Poblano, or something a little spicier. The combination of ingredients is up to you. One thing I do for this recipe first is to make sure all my potatoes are diced and ready to go before starting this recipe.

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A good tip to make all this go smoothly. is to be slicing and dicing all the veggies, getting those all prepped and ready while the potatoes are browning in the pan.

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To the veggies, I add in the sliced sausage and stir all the ingredients around. Now, this is the time where the sausage will finish cooking. Again still on medium-high, this takes around another 8-10 minutes, max. Last I add the cooked potatoes and just stir them to warm them through. Finally, I have some chopped fresh basil and flat leaf Italian parsley. Off the heat, I toss in the fresh herbs and stir through. This dish is so delicious and comforting, you’ll want seconds.

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Yields:  4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 1 hour 15 minutes
Equipment: 12-inch cast iron skillet, 8-inch sauté pan with a tight-fitting lid

Ingredients:
2 packages of sweet Italian sausage cooked and sliced
1 28-ounce package of small multi-colored baby Yukon potatoes, 1-inch dice
6 tablespoons of unsalted butter, divided
2 tablespoon olive oil
1 pound package of mini sweet bell peppers sliced
2 medium-size sweet onions diced
3 garlic cloves minced
1 cup of unsalted chicken broth (1/2 a cup for the steaming, 1/2 a cup for the deglazing of the pan).
1 tablespoon of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of fresh chopped Italian flat-leaf parsley
2 tablespoons of fresh chopped basil leaves

Directions:
First, dice all your potatoes. It’s really important to pat, using a paper towel, the dice potatoes dry to remove any excess water/starch on them.

In a large cast iron skillet on medium-high heat, melt 3 tablespoons of unsalted butter on medium-high heat. Add the dried oregano first giving the herb a chance to bloom (become fragrant) then add half of the diced potatoes, stir to coat with the butter. Season with half the Kosher salt and pepper. Remember you want the potatoes to brown not steam, don’t overcrowd the pan. Leave to cook for 10 minutes. Do not touch! Turn the heat down to medium, turn the potatoes over. Place a lid on the skillet and cook for another 10 minutes.

Transfer the potatoes to a large mixing bowl and repeat the process for the remaining half. This whole process will take around 40 minutes to complete.

A good tip is to be slicing and dicing all the veggies, getting those all prepped and ready while the potatoes are browning in the pan.

While the potatoes are browning, on medium heat, poach the sausage links in a sautépan in a half a cup of unsalted chicken broth, poach for 5 to 7 minutes. Par-cooking the sausage links ensures a good head start. Transfer the links to a plate lined with paper towel.

After sausage links are finished poaching, and all the potatoes are cooked, transfer the sausage links to the medium-high, preheated skillet. You won’t have to add any fat to the pan. Place the links into the skillet and brown on both sides, around 10 to 12  minutes, then transfer them to a plate.

At this point add to the skillet the onions. Season with Kosher salt and pepper to taste. Let the onions sauté until translucent, then add the bell peppers and minced garlic stirring occasionally. This will take around 5 to 7 minutes. While this is happening, slice on the bias the sausage links.

Once the veggies have softened, add the remaining chicken broth, scraping up the bits from the bottom of the pan. Allow the broth to reduce by half. This will take a few more minutes to happen. Add back in the sliced sausage. Stir everything around and let simmer for another 10 minutes until sausage is fully cooked through.

Next, add the cooked potatoes stirring the potatoes until they’re warmed through. Finally, turn the heat off, and add the fresh herbs, toss through. This Sweet Italian Sausage And Potato Hash have so much flavor, that it gives you “warm fuzzies” inside.

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Coq Au Vin

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To be honest, I haven’t had the opportunity to be able to travel to France, but I can dream right?. If I did get the opportunity it would be during my favorite season, Autumn. I thought how can I get to experience a taste of Paris then it came to me, Coq au vin, chicken cooked in red wine. It’s a comforting dish that’s perfect when you want something that has all the elements of great French cuisine.

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Whenever you’re cooking something for a long time all the flavors tend to get slightly dull. People way smarter than I figured out how to bring braised dishes back to life, make them pop! They top braised dishes right before serving with what’s called a *Gremolata.

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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Yields:  2 to 4 servings
Equipment: 6-quart Dutch oven with a tight-fitting lid, large mixing bowl

Ingredients:
6 to 8 bacon slices, cut into lardons
4 chickens breasts, bone-in, skin on, cut in half
2 cups all-purpose flour
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons of olive oil
1 medium-size onion, small dice
1 tablespoon of garlic, minced
3 carrots, cut diagonally into 1-inch pieces
1-pint Cremini mushrooms, quartered
8 baby Yukon gold potatoes halved
1 cup unsalted chicken broth
3 tablespoons fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
1 cup of Cabernet Sauvignon

Ingredients For Gremolata:
1 cup of Italian flat-leaf parsley, finely chopped
2 garlic cloves, minced
zest of 1 lemon
pinch of Kosher salt
pinch of fresh ground black pepper
pinch of crushed red pepper flakes (optional)

Directions:
Preheat oven to 350-degrees F.
Preheat a Dutch oven on medium-high heat for 3 to 5 minutes until hot. Add the *lardons. When the fat begins to melt reduce the heat to medium. Cook for 2 to 3 minutes. As more fat gathers in the pot reduce the heat to medium-low. Cook for another 2 to 3 minutes. Using a pair of tongs, flip the *lardons and cook for another 2 to 3 minutes. Remove any crisp lardons onto a plate lined with paper towel and move any lardon that needs additional time to the center of the pot to continue cooking until the remaining lardons are all crisp.

Meanwhile, lay the chicken out on paper towels and pat dry. In a large mixing bowl add the all-purpose flour, 2 tablespoons of Kosher salt and 1 tablespoon fresh ground black pepper, whisk to combine. When the bacon is all removed, turn the heat back to medium, dredge the chicken pieces into the seasoned flour, shake off excess flour, brown the chicken pieces in batches in a single layer for around 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon (lardons) and continue to brown the remaining pieces, Set aside.

To the pot add olive oil, onions, carrots,  Kosher salt, and freshly ground black pepper, cook over medium heat for 10 minutes, stirring occasionally, until onions are lightly browned. Add the garlic, cook for 1 minute more. Put the bacon (lardons) and chicken back into the pot. Add the wine, chicken broth, fresh thyme, fresh rosemary, mushrooms, and potatoes and bring to a simmer. Cover with a lid and place into the oven for 35 to 45 minutes, until the internal temperature of the chicken reads 165-degrees F. and the potatoes are fork tender.

Whenever you’re making a stew or braising some type of meat where it needs to cook for a long time, all the flavors tend to get slightly dull. People much smarter than me figured out how to bring braised dishes back to life, make them pop! They top braised dishes, right before serving, with a *Gremolata.

Directions For The *Gremolata:
Start with lemon zest, garlic, flat-leaf Italian parsley, Kosher salt, black pepper, and crushed red pepper flakes. Place all the ingredients on a cutting board and chop them up together as finely as possible. Place into a bowl. Spoon on top of the finished dish. This way you can stir it in right before you eat. *Gremolata brings all the flavors back to life from any long cooking process.

To Serve:
Ladle the Coq Au Vin into a porcelain serving bowl with a dollop of that amazing Gremolata on top. Alongside, a good loaf of crusty French bread for dipping. You must give this dish a try, it’s so delicious.

*Lardons, also called lardoon or larding, are small 1/4″ strips of fatty bacon used in a wide variety of cuisines.

*Gremolata or Gremonlada is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It’s a traditional accompaniment to many braised dishes., Gremolata is also used as a garnish.

 

 

 

 

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