Wednesday, March 31, 2010

Pot Roast Bonanza!

Holy Smokes!!!! I can hardly believe the amazing aroma wafting out of my crock pot! It comes with promises of juicy meat, layers of flavor and mouth watering fun!

I am trying out a new pot roast recipe. I usually use the Lazy Pot Roast recipe from The Complete Meat Cookbook but just didn't feel like babysitting something in the oven for three hours today. I hit the world wide web in search of something that sounded delicious and/or inspired my own cooking ideas. I found total inspiration! Here is the recipe for some delicious goodness with the help of one of my favorite kitchen appliances:

Erin's Mouthwatering Pot Roast

1- 3.5lb. chuck roast
1 medium onion, sliced thinly
3 cloves garlic, minced
1 tbsp grated fresh ginger
1/4 c. Worcestershire sauce
1/2 c. soy sauce
4 c. water

Put the roast in your crock pot. Add onions, garlic & ginger. Pour liquids over the top (this should almost cover the meat). Cook on low for 10-12 hours or high for 5-6. Serve with mashed potatoes or shredded on rolls.

My roast will be served with a delicious Crispy Potato Roast from Martha Stewart Everyday Food issue 68 and a lovely green salad. Here's to rainy days and crock pot cooking!

Tuesday, March 2, 2010

Oranges...the spreadable fruit!

Ok, if we're friends on Facebook then you already know that I have been making marmalade like a mad woman! A friend of mine gave me a laundry basket full of oranges and I am trying desperately to cook them up before they go south. My first batch of marmalade was a double recipe of the one found in Ina Garten's cookbook Barefoot Contessa At Home and the results were EXTRAORDINARY! The rich caramel color of the marmalade is the first tip off that it's not your average King marmalade! As one recipient said "Rich, full flavored, dark, I LOVE it!" Then you have the actual meaty texture of the orange peel as you nibble (or gobble) your toast and sip some tea. It really is fantastic!
Tonight I started my second batch...but I felt experimentish so I substituted two handfuls of kumquats for a lemon. The scent is heavenly! Tonight is simply the prep, bring to a boil, add sugar and cool step. Tomorrow I will be cooking this lovely citrus mixture down until it is about half of its current volume and a scorching 220F. This process can take upwards of 4 hours so I'll be starting in early! Maybe I'll bake some bread while I wait...
Next up...Orange-Grapefruit Marmalade! I'm also very interested in adding candied ginger to a grapefruit marmalade...hmmmmm....we shall see what kind of spread I'll cook up next!
Ladies and gentlemen...start your toasters!