Recipes

Put that in your pot and crock it.

Whoever invented the slow cooker deserves a Nobel Prize. I’m not kidding. Economics, Peace, Medicine… any one of them would fit. You put almost any combination of things into it, and four to ten hours later (depending on your patience level) you have a delicious thing to eat that doesn’t bust the budget, and makes everyone feel good. Usually, there are even leftovers.

I’m probably preaching to the choir, right? YOU know.

So, consider today’s recipe for Pot Roast with Mushrooms as an ode to the slow cooker. It’s not necessarily an original, but it’s a go-to for me. It’s gotten a little bit of tweaking over time, so I feel pretty confident in guaranteeing a scrumptious end result, and if you’re lucky, enough leftovers for pot roast sliders later in the week.

Equipment:
1 Slow cooker
1 large saute pan
tongs or something to flip a large piece of meat
1 cup measuring cup
Knife (for slicing mushrooms, if you don’t buy the pre-sliced ones)
Possibly a can opener, if you get canned broth/stock
Mixing spoon or whisk
Large pot, if you intend to further reduce the mushroom gravy at the end.

Ingredients:
1 4lb chuck roast
Salt and Pepper
1 T olive oil (or canola, or any vegetable oil, really)
3 cups beef stock
2 1/2 cups mushrooms
1 packet onion soup mix
2-3 sprigs of fresh thyme

Directions:
1. Season the chuck roast well on all sides with salt and pepper. Add the oil to the saute pan and heat until the oil is shimmery. Add the chuck roast to the pan and sear it well on all sides. You’re not trying to cook it through, just give it flavor and color. Remove from the pan and set aside.

2. Don’t forget about all those lovely brown bits on the bottom of the pan! That’s flavor, too, and we don’t want it to go to waste. Add about half a cup of your stock to the pan to deglaze, scraping up all the brown bits. Pour the deglazing liquid into the crockpot, along with the rest of the stock. Add the onion soup mix and stir or whisk to dissolve into the stock.

3. Stir the sliced mushrooms into the liquid, and add the fresh thyme. Then, nestle your roast into the crockpot, so that it’s covered by the liquid.

4. This roast can cook for pretty much whatever time is convenient for you, from 4 hours on high to 10 hours on low. I like to let it go as long as possible on low, if I have the time, because the longer it braises, the more tender and fall-apart-y it gets.

5. Once the roast is cooked through, remove it from the liquid, allow it to cool a bit, then shred it and put it back into the liquid. Alternatively, if you like a thicker, more gravy-like consistency for the sauce, pour it into a large pot, crank the heat to medium-high and allow it to reduce by as much as needed to reach the consistency you want. You can do this while you shred the pot roast, and then add the shredded meat to the gravy.

NOTE: If you decide to reduce the sauce, as described above, don’t add any additional salt until AFTER it’s reduced. If you add salt too early, your sauce flavor with concentrate and may end up too salty.

I served this with a super easy mashed sweet potato side.

Equipment:
Large pot
Potato masher, fork, or whatever you like to use to mash things up
Fork
Colander
Mixing spoon

Ingredients:
5 medium sweet potatoes, peeled and cut into equal sized chunks
6 cups water
1/2 cup evaporated milk
3 T unsalted butter
2 T fresh ginger (the stuff that comes in the tube is fine if you don’t want to deal with fresh)
3 T maple syrup
2 tsp Salt plus more, plus Pepper to taste

Directions:
1. Add the water, potatoes, and 2 tsp salt to a large pot. Bring to a boil, and continue cooking until a fork pierces the sweet potato chunks easily.

2. Strain the water from the sweet potatoes, then add them back to the pot over low heat to help dry them out a little further.

3. Turn off the heat. Add the butter and begin mashing. Add the evaporated milk a little at a time as you mash until all large lumps are removed.

4. Add the ginger and maple syrup. Stir well to combine. Season with salt and pepper to taste.

Dig in!

Kitchen Tech Saturday: New York Public Library Digital Collections

Normally, when we’re talking technology, we think of the future, as in, new technology. The latest digital, computerized whatchamacallit that will change the way we cook, or shop, or go out to eat.

But today’s Kitchen Tech Saturday is actually kind of a time machine… one that only goes backwards.

A few years ago, the New York Public Library put all of it’s digital collections online, for free, and available to the public. The collections grow all the time, and you can look up everything from old political campaign pins to pin-ups, but today, we’re talking about a couple of search terms I’ve been using lately: recipe and cookbook. I’ll warn you up front– this website can become quite the rabbit hole.

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Right off the bat, the word “recipe” will get you not only cool, old images from, oddly enough, a tobacco company, but also their corresponding recipes. Decades ago, tobacco companies were the source of a lot of collectibles… things like baseball cards, and obviously, recipes.

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But as you dive deeper into the search results, you’ll see everything from old advertisements for a variety of products, handwritten recipes, snippets from old cookbooks, recipe collection brochures and their covers.

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For a real treat, also add “menu” to your list of search terms. You’ll see some really great menus from restaurants, events, and even hotel room service menus!

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If you’re a big culinary history nerd like me, you’ll find that this time machine also has the odd effect of also speeding up time. You sat down for a quick little poke around in the archives, and before you know it, it’s 2am, your tea’s gone cold, and some random infomercial for people who have a hard time with pancakes is playing in the background. Seriously. Don’t say I didn’t warn you.

Online digital archives are a real treasure trove of information, and the NYPL collection is definitely my favorite. There’s material in there on a huge array of subjects, although, obviously, this is the one I come back to time and time again for not only a NerdyFunGoodTime, but also some serious culinary inspiration.

Kitchen Tech Saturday – Reduce food waste with the foodkeepr app!

I’m going to try this cool (?) thing for Saturdays, and I’d love some feedback. Every Saturday, I’m going to introduce you to a piece of tech designed to help you out in the kitchen, doing your shopping, keeping track of recipes, etc.

I’m not so clever with the names. If you can think of a better name for all this *waves hand around the post*, please speak up! I haven’t designed a graphic to go with the series because I’m sincerely hoping someone far more clever than me can help.

Anyhoots, this week’s technological wonder is the foodkeepr app. It’s a simple little app that helps you create a shopping list, then, once you’ve made your purchases, keeps track of the expiration dates of all perishables and will remind you to use them up before they go bad. It’ll even connect you to Food Network to help you find recipes to use up those last little bits of things before they’re past their prime.

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$200 BILLION (!) dollars worth of food, or about $1100 per household, is wasted in this country… Thrown away because we didn’t get around to using it before it went bad. That’s both horrifying, and preventable. Little things, like shopping lists based on what you really need, meal planning, and getting over that weird fear you have of leftovers (ok, maybe those of you who have been subjected to 4 day old tuna noodle surprise might not find that so easy) can help.

Join me in the fight against food waste by using foodkeepr grocery list!

Android: http://goo.gl/t0QBZJ

iOS: http://goo.gl/zMIWLq

Demystifying Lamb: Advice Straight from the Rancher

This post is one of a series of posts I’m sharing about Sacramento IFBC 2016. In exchange for a discounted ticket, I agreed to share my own personal experience about IFBC on my blog.

“Agriculture was not always a source of pride for Sacramento.” Mary Kimball, Executive Director of Winter, California’s Center for Land-Based Learning shared that sentiment with an audience of food bloggers during an IFBC Panel on what it really means to be America’s Farm-to-Fork Capital.

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That lack of pride changed when perspectives started to shift, thanks to a full on Farm-to-Fork campaign launched by the Sacramento Convention & Visitors Bureau. As consumers, farmers, and retailers started to feel more connected, and the story of Sacramento’s agricultural bounty was told, it became a shared experience for everyone involved in the local food cycle, from start to finish. These days, it’s a story most Sacramento residents will gladly share.

Pride in his product came through loud and clear as lamb rancher Ryan Mahoney showed us around Brown Road Ranch in Rio Vista. While the bloggers on the tour peppered him with questions about everything from the stock, to feeding cycles, to how the lamb gets to market, it was easy to see his sincere interest in making sure we all “got it,” and came away with a real education. Of course, because we’re food bloggers, we quickly started digging around about flavor and recipes we could share to help home cooks get the very best from the lamb they buy, regardless of the cut. A quick peek at Ryan’s Instagram account (@californiasheeprancher) shows he eats plenty of his own product, and from chops to meatloaf, he knows what he’s doing.

The first thing we all wanted to know—what’s the difference between American lamb and the product from New Zealand and Australia? American lamb is bred for flavor, as opposed to the Merino stock the imported product comes from, which was primarily bred for wool.  That means American lambs go to market about 30 pounds bigger than the imports, on average, with more even fat distribution and better platability, which refers to the tenderness, juiciness, and flavor of the cooked product.

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I’ve heard people say they’re a little intimidated by the idea of cooking lamb at home. But I say, don’t be scared! While the flavor is different, the same basic cooking rules as the ones we follow for beef still apply.   Among the more tender cuts, Ryan says the easiest cut to cook is the center loin chop, seasoned with garlic salt, pepper and rosemary then grilled just like a steak.

Harder working, tougher muscles get lower heat with longer cooking time– think braising or stewing. He shared his family recipe for a leg of lamb.. Marinate the leg overnight in a mixture of brown sugar, Dijon mustard, lemon pepper and soy sauce. Braise it in low, moist heat in the oven, then reduce the marinade down in a pot on the stove to use as a sauce. Lamb shanks are even easier, and slow cooker friendly. His advice? “Throw ‘em in a Crock Pot with a bunch of stuff and they come out real tender and good.”

Just before sitting down to write this post, I noticed a picture of a lamb meatloaf Ryan posted to his Instagram account. I immediately asked for the recipe. He wasn’t very specific about some of the seasoning amounts, so I had to play around a little to find the right ratios. But, I think I figured out a version that worked well. We ended up with moist, juicy meatloaf that was packed with deep, complex flavor, and will make some excellent meatloaf sandwiches later in the week.  Give it a shot, and tell me what you think.

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Equipment:
Knife and cutting board
Measuring cups and spoons
Mixing bowl
Rubber spatula, or maybe just a pair of disposable gloves if you’re mixing by hand
Loaf pan

Ingredients:
1 lb ground American lamb
1 lb ground beef chuck
1 C milk
1 egg
1 T Kosher salt
½ T lemon pepper
½ tsp smoked paprika
1 T garlic, finely chopped
½ medium white onion, small dice
1 T fresh ginger, or ¼ tsp ground ginger
1 tsp ground sage
¼ tsp mustard powder
1 T Worcestershire sauce
3-4 shakes of your favorite hot sauce (I used Cholula)
Pan spray

Preheat your oven to 350°. Spray the loaf pan generously with pan spray and set aside. Combine all the ingredients in a large mixing bowl until just evenly combined. Don’t overmix.

Pour the mixture into the loaf pan, evening out the top with the spatula. Bake for 1 hour and 15 minutes, or until the internal temperature reaches 160° on your meat thermometer. Allow to rest for 15 minutes, then slice and serve. Should make eight slices.

If you’re a beer fan, like me, pair it with a rich, malty Porter. Yum! Looking for other pairings? Check out this cool chart on the American Lamb Board website.

Wait, what? You don’t have a meat thermometer, you say? You don’t have a cutting board? You don’t really understand all those cuts I mentioned? Don’t fret, my pet! I just might be able to help. Thanks to the folks at the American Lamb Board, I’m going to hook up one of you with a fun little goody bag full of everything you need to get started exploring the wonderful world of American lamb.

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Inside the reuseable lunch bag, you’ll find a meat thermometer, a flexible cutting board, a cute little tin of a wonderful seasoning blend you can use on just about any cut of lamb, a great collection of lamb recipes as well as a little “Curriculamb” education on lamb cuts, and a few other goodies.

All you need to do to win is leave a comment below telling me your favorite way to eat lamb. If you’ve never tried it, let me know that, too. The winner will be drawn randomly at 7pm MST on Saturday, August 13th and announced on my Facebook page, so be sure to go over there and hit that “Like” button to be sure you stay in the loop.

Against the Grain

That’s actually a horrible title for this post, because I’m so very NOT against the grains. In fact, I’ve been really getting into using lots of different grains for my “starchy element” instead of just rice or pasta. The grocery store had quinoa and barley on sale, so I loaded up.

This week, the barley made an appearance in a really easy, but at the same time, kind of complex spring salad made with roasted radishes, barley, fresh strawberries, Manchego cheese (my favorite), and a bright, slightly sweet vinaigrette made with apple cider vinegar and honey. We’re talking layers of flavor and texture here, folks– great on its own or with some additional protein to give it a little more umph for a lunch or dinner sized portion.

Equipment:

Medium pot with a lid for cooking the barley
Measuring cups & spoons
Knife and cutting board
Sheet pan for roasting the radishes
Large bowl
Mixing spoon

Ingredients:

For the salad (makes 4 side salad sized servings):
1 16 ounce package of radishes, washed, trimmed and halved or quartered
1 tablespoon vegetable oil
Salt & Pepper
1 cup strawberries, large dice
1 1/2 cups cooked barley (follow the package directions for cooking)
2 oz Manchego cheese, shaved or broken into chunks

For the vinaigrette:
3 tablespoons apple cider vinegar
1/2 cup light olive oil
2 tablespoons honey
salt and pepper to taste

Preheat the oven to 400°.

Wash the radishes and strawberries, and prep as described above.

Toss the trimmed and halved radishes with the vegetable oil, salt and pepper, then roast for 25 minutes. While they’re roasting, cook the barley according to the package directions. Allow both to cool after cooking while you prepare the vinaigrette.

Whisk the apple cider vinegar and honey together until well combined. While whisking, slowly drizzle in the olive oil until the mixture emulsifies. The traditional ratio for a vinaigrette is 3:1, oil to vinegar, but if you want to make it even lighter, just drizzle in enough oil to make sure the vinaigrette will coat all the salad components well. Season to taste with salt and pepper and set aside.

Combine the roasted radishes, diced strawberries, barley, and cheese in your large mixing bowl. Drizzle as much of the vinaigrette as you like over everything, and stir gently. I recommend letting this salad hang out in the fridge for at least 15 minutes to let the barley soak up some of the vinaigrette. I didn’t have any on hand, but you could also throw in a handful of some fresh chopped herbs like mint or Italian parsley to add another interesting layer of flavor.

We had this salad for dinner with some poached jumbo shrimp, and it was pretty great. Grilled chicken would also be nice, or even just a handful of toasted almonds, walnuts, or pecans. This would actually be a great make-ahead lunch for work, now that I think about it.

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Enjoy!