Chop:
2 Carrots
1 Onion
1 Shallot
2 Stalks celery
3 chunks of ginger
Rinse a couple pounds chicken parts (bones in!) Place chicken in a large pot with veggies.
Add:
1 handful fresh parsley
1/2 lemon
6 cloves garlic
2 bay leaves
salt and pepper
Add enough cool water to cover, bring to a boil and simmer low for 3 hours.
After 3 hours, remove solids, remove everything BUT the chicken. Allow broth to cool and refrigerate or freeze. When chicken is cool, pull apart with fingers, remove bones.
Adapted from: chatN’chow
This is an amazing soup stock. I mean look at all those colors too! Read more…
petitepirate All, Dinners, Favorites, Slow Cooking
2 pounds of pork shoulder/butt (it’ll reduce)
1 tablespoon of paprika
A pinch of ground cinnamon
1 teaspoon of onion powder
1 teaspoon of kosher salt
1/4 teaspoon of freshly ground pepper
1/2 cup of low sodium chicken stock
2 bay leaves
In a small bowl, add the paprika, onion powder, cinnamon, salt and pepper. Using your hands, rub the mixture on all sides of the pork. Set to marinate in the fridge for an hour. (I’ve actually omitted marinating before too.)
Preheat your oven to 220 F. Place the pork in a stockpot. Pour the chicken stock around the pork and add the bay leaves. Cover and cook for 4-5 hours, until the pork is fork tender. Flake the pork using a fork or your fingers.
Adapted from: Chocolate Shavings
I’m making this right now. Please don’t judge my loved-but-clearly-burned pot. Read more…
petitepirate All, Dinners, Favorites, Slow Cooking
½ pound bacon, diced
3 pounds beef chuck, cut into 1-inch cubes
1 large onion, chopped
Salt and pepper to taste
4 tablespoons all-purpose flour
3 cups of a hearty red wine (burgundy if you have it)
3 cups beef stock
2 tablespoons tomato paste
1 tablespoon rosemary (fresh or dried is fine)
4 large carrots, peeled and cut into 1 inch pieces
1 bag of frozen white pearl onions
8 ounces fresh mushrooms (any kind you like, but wild is nicest)
1 tablespoon unsalted butter
1 tablespoon red currant jelly
Preheat the oven to 350 degrees.
In a Dutch oven or ovenproof casserole, sauté the bacon until crisp. Remove the bacon with a slotted spoon and set aside. Pour off all but 2 tablespoons of the bacon drippings. Brown the beef in the bacon fat in batches so as not to overcrowd the beef. When all are brown, return the beef to the pot and add the onion. Sprinkle the beef and onion mixture with salt, pepper and the flour. Stir to combine well and cook, continuing to stir for 3 minutes (the idea here is to make sure that the flour has cooked enough to lose its “flour” taste—it should brown a bit with the onions and the beef). Add the wine, the beef stock, the tomato paste, the rosemary and the reserved bacon. Stir to deglaze the pot and bring the mixture to the boil. Cover and place in the oven to cook for hours or until the meat is very tender.
While the beef is cooking, prepare the vegetables. Drain the pearl onions in a colander (they can be thawing while they’re draining). Bring water to the boil in a small saucepan. Add the cut carrots and parboil for about 7 minutes until crisp tender. Add them to the colander with the onions and drain. Wipe the mushrooms clean, remove their stems and cut the caps into quarters. In a small sauté pan, melt the butter and then sauté the mushrooms until they have released all of their juices and are slightly browned. Set aside.
When the meat has cooked for 1 ½ hours, add the onion, carrots, mushrooms and jelly to the pot. Return to the oven and continue to cook for another 30 to 40 minutes to heat the vegetables through. Serve immediately or cool and store in the refrigerator. This stew improves with age.
Adapted from: Sauce and Sensibility
I’ve neither cooked or ate beef bourguignon before. But I do love me some stew. Read more…
petitepirate All, Dinners, Slow Cooking
2 Bone-in lamb chops, 6-8oz each
Coarse kosher salt / Coarse sea salt
1 Tablespoon fresh rosemary / 1.5 Tablespoons dry rosemary
Black pepper
Canola oil
Salt the lamb very-very generously, you can’t overdo it at this stage. Set the lamb aside for 15-20 minutes. Then, rinse the salt off under cold water and pat dry with a paper towel. Season chops with only pepper and rosemary.
Heat your skillet over med-high to high heat. Drizzle some canola oil on your pan to coat it. Cook one side of the chops (don’t crowd) for 4 minutes. Turn and cook them for 2 minutes more for medium-rare (for chops that run on the small to medium size).
Serve with penne and the sauce from the above recipe.
Link to The Kitchn’s recipe
Sorry, no photos this time. We ate it before I remembered to get my camera. Also, I didn’t really make this recipe completely. I realized this recipe calls for 3-4 hours of wonderful baking for delicious, tender lamb. Which, I didn’t have. So I decided to combine this recipe with another I had. Oh, and I also wasn’t able to find stew lamb for some reason so I had planned to use my lamb shoulder chops (cut into chunks for the ragu).
Read more…
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Link to Food Wishes Video Blog’s recipe
I REALLY have to rave about this recipe. So I’m making an exception and blogging way after making it. I think I made it two Fridays ago.
This recipe is really simple, with few ingredients, and turns out amazing. I got a standing ovation when I made it for the first time a couple weeks ago. Yep, it’s the first time I’ve ever made – or even thought about cooking – beef short ribs. I will definitely be making it again.
I didn’t even save the recipe in my feed when I went to make it so I had to surf around on the internet just to find it again. Oh, but don’t worry, I usually write down my favorite recipes on index cards. Index cards are so handy.
petitepirate All, Dinners, Favorites, Slow Cooking
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