Slow Cooker Pot Roast

Fifteen below and 4 feet of snow - no excuse but to stay inside and eat, eat, eat.  Valentines Day and Tim gave me a couple gifts.  He grouted a good portion of the back hall ( you know how much I hate grouting) and he cooked a great dinner.  Delicious!

Slow Cooker Pot Roast

Total Time:

8 hr 50 min

One 4-pound beef chuck roast

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour, plus more for coating

3 tablespoons olive oil

4 medium carrots, cut into 2-inch pieces

3 stalks celery, peeled and cut into 2-inch pieces

1 medium onion, cut into 1/2-inch wedges

3 cloves garlic, mashed

3 tablespoons tomato paste

1 cup red wine

3 cups low-sodium beef broth

3 bay leaves

2 sprigs fresh thyme

1/2 teaspoon ground allspice

1/2 cup loosely packed parsley leaves, chopped

Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.

Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.

Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.

Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Baby, It's Cold Outside!

Like the song, "Baby, It's Cold Outside"- the temperatures outside and Valentines Day couldn't be timed more perfectly.  Cold but cozy, romantic weekend with Tim and a 3 day holiday. We napped a lot, worked on the back hall remodel, and Tim cooked up a storm.  I love how perfectly quiet it is this time of year and how comfortable and cozy the house feels especially when I am sitting in the living room while Tim is in the kitchen cooking.  4 feet of snow on the ground and it's really difficult to get out with my knee in the state it is in .  Looking forward to spring but enjoying the little cocoon we are in at the moment.

Brunch Strata

Tim made an amazing Strata for brunch on Sunday for company.  It was delicious.  All we have done is eat this weekend!

1 1/2 cups finely chopped onion
1 cup finely chopped scallion
2 large tomatoes - seeds removed
3 tablespoons olive oil
3 zucchini
1 pound bacon
Enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
1 cup freshly grated Parmesan
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon-style mustard
Tabasco to taste


In a large skillet cook the onion, the scallion, tomatoes and zucchini in the oil over moderately low heat, stirring, until the onion is softened. Salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheese, top them with the remaining vegetables, and sprinkle the remaining cheese over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt & pepper to taste, pour the egg mixture evenly over the strata. Let the strata stand for 15 minutes and bake it in the middle of a preheated 350 F oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.

Chicken Tortilla Soup

Tim trying out soup recipes this winter.  

• 1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
• 2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
• Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
• 3 cups water
• 1 1/2 tablespoons corn oil
• 4 plum tomatoes
• 2 small onions, halved lengthwise (unpeeled)
• 4 garlic cloves (unpeeled)
• 1/2 teaspoon coarse salt
• 1 1/4 cups fresh or frozen corn kernels
• 3/4 cup rinsed, drained canned chickpeas
• 5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
• 1/2 small avocado
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon minced jalapeno
• 3 tablespoons reduced-fat sour cream

1. 
   In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
   
2. 
   Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
   
3. 
   Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
   
4. 
   Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.

Homemade Slowcooker Split Pea Soup

Tim is obsessed with soups lately and these were a couple he made lately.  The split pea slow cooker soup is one of my favorites!

• 10 cups low-sodium chicken broth
• 2 pounds dried green split peas, picked over, rinsed, and drained
• 1 medium onion, diced small
• 4 small carrots, diced small
• 1 celery stalk, diced small
• 1/2 red bell pepper, diced small
• 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
• 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
• 2 dried bay leaves
• 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
• Coarse salt and ground pepper

1. 
   In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker. Add split peas, onion, carrots, celery, bell pepper, garlic, thyme, bay leaves, and ham hocks; season with salt and pepper.
   
2. 
   Cover and cook on high until split peas are creamy, 6 hours, stirring occasionally.
   
3. 
   Remove ham hocks from pot. Discard skin and bones; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.

A Doggy Weekend

It was a dog-filled weekend. I love animals.  I have always had dogs, cats, birds, mice, rabbits, fish.... you name it.  I don't think a house is a home without animals.  Animals make a house come alive.  Our friend, Jerry, spent the weekend with us and brought his dog, Raineer, an adorable dachshund that I have known for the past 14 years.  Jerry was a neighbor of mine in my old West Village apt. and I used to babysit for his dog all the time. This dog is as much a part of my history as it is Jerry's.  It was so much fun having him and Jerry upstate.  Raineer is getting a little old and his teeth are mostly gone and his little tongue hangs out the side of his mouth but he is as adorable as he always has been.  Despite the snow and cold, the house felt alive with this little soul running through our house.  We had a great weekend.  Lunch and shopping in Delhi and dinner at Mountain Brook Inn.  Gary, who owns the inn,  has a new "puppy" - a gorgeous St. Bernard named Otis.  At the end of the evening, Otis joined all the diners and like a great host - mingled with all of the diners.  He is beautiful and sweet and made the evening.  I really need a dog!

Blue Bee Cafe

Blue Bee Cafe
114 Main St.
Delhi, NY 13753
(607) 764 8060

Our friend, Jerry and his dachsund, Raineer, were up for the weekend and we decided to go have lunch in Delhi.  Our friends, Stephanie and John, had remodeled their restaurant - the Blue Bee Cafe - and we had not been over there yet to enjoy it.  What a gorgeous transformation!  The old cafe and bookstore was beautiful but the new cafe which expanded the restaurant and moved the bookstore across the street to their store, Stewarts, is so pretty.  Beautiful vintage marble and subway tile kitchen area which reminds you of a french candy store - Ladoree.  The gorgeous vintage wooden booths with the lead glass details - so pretty. It's a visual feast but then there's the food - I had the curry egg salad and Tim had the meatloaf.  So delicious!  The one and a half sandwiches is a brilliant idea and the flavors are original and amazing.  Stephanie has such incredible taste and I will miss the gorgeous bookstore but love the new restaurant.  A perfect place to dine in Delhi and they have certainly transformed the Main St of the town.