I was browsing through a recent issue of
Redbook (I think it was anyway) and saw a small little article about a good crock pot book. I am in
LOVE with my crock pot and trying new recipes because it means it will be one less meal I need to worry about making after I get off work. A while ago I received an awesome vintage 3 quart one as a hand-me-down from an old co-worker (similar to the photo)
thank you Gladys!! Since then, Mom treated me to a larger one with all the bells & whistles so I now have 2 pots to choose from depending on the size of the meal I'm cooking.
Anyway, the book the magazine recommended was "Not Your Mother's Slow Cooker"
by Beth Hensperger (a local writer and Bay Area native). I googled the book and read a few reviews about it. I have never bought a cook book without looking it over forward and backward but I ended up buying 4 used copies of the series through
Alibris.com with a hope & a prayer.
One of the things I love about this book is it's very thorough, offering recipes or suggestions for complimenting sides, tips and a history of where the recipe originated. The other thing I love about this particular book is it is the "for two" version so it's a smaller portioned recipe which will prevent D and I from having to eat leftovers all week.
Recipe attempt #1:
Merlot Beef Ragout (that's "
Ragu" but I couldn't type the special character over the "u").
According to the book this recipe is a spin off from one that is made of the idyllic Tavern on the Green in New York.
Note: My changes/additions/notes in yellow- 1 3/4 lb. lean, boneless beef stew meat, chuck or bottom round, trimmed of fat and cut into 1 1/2-inch chunks (I used the stew meat)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium-size onions, chopped
- 1 clove garlic, crushed (I used pre-chopped bottled garlic)
- 1 (14.5oz) can diced peeled tomatoes, drained
- 1 cup dry red wine, such as Merlot (the book suggested using a "quality Merlot" but being a budget savvy woman I bought "2 buck chuck")
Cooker: 1 1/2 to 3 quart
Setting & cook time: LOW for 7 to 8 hours; optional to cook on HIGH for the last 45 minutes.
1. Sprinkle the cubes of beef with salt and pepper. In a large saute pan
over medium-high heat, heat the oil until very hot. Add half of the beef and brown on all sides, 3 to 4 minutes. Transfer to the slow cooker. Repeat the browning with the remaining beef and transfer again to the slow cooker.
2. Add the onions to the skillet and brown slightly over medium-high heat; add the garlic and cook just for 15 seconds or so, then add the onions and garlic to the crock.
3. Pour the tomatoes and wine into the saute pan and raise the heat to high. Stir constantly while
bringing to a boil, scraping up the browned bits accumulated on the bottom of the pan. Pour into the crock. Cover and cook on LOW for 7 to 8 hours, until the meat is tender.
4. During the lat 45 minutes of cooking, check the consistency. If the juices are too thin for you, increase the heat to HIGH and leave the cover off, letting some moisture evaporate. Serve hot with
pasta,
spaetzle or (Russian Tea Room style) fluffy rice pilaf.
Chef's review: One of the reviewers that I read before purchasing the book suggested that this is not the normal
crock pot set-it & forget-it style cooking. Spending a bit more time in the prep with this book seems to be the theme. I will say it was TOTALLY worth it!! This was a FANTASTIC stew. It made me feel so proud that
I made something with such flavor!
D's happy belly rating: "4-ish (out of 5). It might have been good with a kick to it too."
So we've been invited to a gathering for Labor Day and the host has requested that guests bring an appetizer or side dish to share. I enjoy these invitations because it gives me a chance to try out a new recipe that would normally be too big (or too fattening) to make at home.
