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Archive for the ‘Crock Pot’ Category

The chef at our favourite French Bistro has left and his long-time sous chef has taken over. In general, the menu changes to suit the new chef but, because this is a traditional French Bistro, very few of the menu items changed. Sadly, one item that did change was the serving of the braised short rib, one of JT’s favourites. Instead of blue cheese risotto, the chef serves it with greens and pommes fourchette (literally, forked potatoes) and it’s not quite the same. When I mentioned that I was going to make short ribs, JT specifically asked me to make the blue cheese risotto. This dish is extremely rich, so I suggested that I make it with cauliflower rice instead of real rice and JT agreed. The meat is cooked on low for a long time but that is what makes it so delicious, so don’t fast forward and use high, low and slow is the way to go. Also, cut the carrots into good sized chunks so that they don’t disintegrate during the cooking process, my carrots still had great texture at the end.

Sherry Braised Short Rib with Cauliflower Blue Cheese Risotto

A KitchenInspirations Original Recipe

Please click here to print this recipe.

Serves 2-3

Ingredients:

  • 500 mL beef short ribs
  • 200 g onions, finely chopped
  • 125 mL beef stock
  • 125 mL cooking sherry (or red wine)
  • 15 mL (1 tbsp) tomato paste
  • 200 g (1 medium) carrot, cut into one-bite chunks
  • 120 g (1 stalk) celery, finely chopped
  • 20 g (3 cloves) garlic, finely minced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Salt and Pepper to taste
  • 10 g (1 tbsp) corn starch, dissolved in a small amount of cold water

 

Directions:

  1. Season short ribs with salt and pepper.
  2. Brown the short ribs in small batches in a cast iron pan, transfer to a pre-warmed slow cooker.
  3. Add onions to the hot cast iron pan and cook until translucent, add celery and garlic and cook until garlic becomes aromatic. Add the carrots and cook for about a minute. Transfer to the slow cooker.
  4. Combine the stock, sherry, tomato paste and mix well, use to deglaze the cast iron pan, turn the heat off. Add the cornstarch that has been dissolved in a small amount of water and stir well into the deglazing liquid. Pour the liquid over the meat and carrots in the slow cooker. Stir well.
  5. Lay the fresh thyme and bay leaf into the slow cooker and cover with braising liquid. Cook the ribs for 5-6 hours, covered on low or until meat comes cleanly off the bone. Remove thyme sprigs and bay leaf.
  6. Serve on top of a bed of cauliflower blue cheese risotto (I didn’t jot down the recipe, but this one would be delicious).

 

Notes:

  • Always brown meat in small batches, otherwise you’ll end up steaming them instead of browning.
  • I sprinkled the seasoned ribs with Mycryo and got a gorgeous sear.
  • My sauce turned out to be the perfect consistency, not soupy at all.

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vegetarianbutternutsquashchili_first

We had a bunch of dear friends for Superbowl a few weeks ago and I made this vegetarian chili. I know I’m a little late, but I wanted to capture the recipe for next year. It was delicious and it makes a huge amount (1 L or 8 cups). It has a lot of great flavours and textures, I’ll definitely add it to my repertoire for future Superbowl parties.

Vegetarian Butternut Squash Chili

A KitchenInspirations Original Recipe

Makes 1 L (8 cups)

Ingredients:

  • 180 g (1 cup) dried red kidney beans (soaked for 12 hours)
  • 1 small onion, diced (100 g)
  • 1 small carrot, diced (100 g)
  • 1/2 butternut squash, diced (150 g)
  • 2 celery ribs, diced (100 g)
  • 250 mL puréed tomatoes (200 g)
  • vegetable stock or water, to cover
  • 1 tbsp tomato paste
  • 1 tbsp red pepper paste
  • 2 tsp ground cumin, toasted
  • 1 tsp oregano
  • 1 tsp cocoa powder
  • 1 tsp smoked sweet paprika
  • 1/2 tsp chili powder
  • 1 cup frozen corn
  • 1 cup Pearl Barley, cooked
  • 1 avocado, for garnish
  • 1/2 cup sour cream, for garnish
  • chopped cilantro, for garnish

Directions:

  1. Put the beans in a pot, cover with 2 inches of water, and bring to a boil. Boil for ten minutes. Drain.
  2. Combine beans with everything but the frozen corn, cooked barley and the garnishes in the bowl of a slow cooker. Add enough water to cover. Cook for 8 hours on low or until beans are tender. Add frozen corn and cooked barley about 30 minutes before serving to allow to heat through.
  3. Serve with garnishes or plain.

vegetarianbutternutsquashchili

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TurkeyChiliFirst

JapaneseCherryBlossoms

The Japanese Sakura Cherry Blossoms in High Park

CherryBlossomTree

Our Cherry Blossom tree in the front yard

Cinco de Mayo Inspired Turkey Chili

A Kitcheninspirations Original Recipe

Serves 8-10

Ingredients:

  • 1 cup dried red kidney beans, soaked overnight in water
  • 250 g sweet onions, chopped
  • 25 g garlic, finely chopped
  • 300 mL tomato sauce
  • 2 tbsp tomato paste
  • 500 mL water and or chicken stock
  • 900 g ground turkey breast
  • 1 1/2 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili
  • 1/2 tsp sea salt
  • 5 g dried ancho chili (seeds and veins removed)
  • 1 tbsp unsweetened cocoa
  • 30 mL tequila (a nice smokey one)

Garnish:

  • 1 ripe avocado, sliced thinly
  • 10 tbsp Greek Yogurt (approx 150 mL)
  • 10 tbsp mozzarella cheese
  • handful of Cilantro, or to taste
  • 3-4 Green onions, finely chopped
  • 1 red chili pepper, finely sliced

Directions:

  1. Pre-heat slow cooker on high. Rinse beans and add to the slow cooker along with the onions, garlic, tomato sauce, tomato paste and the water and/or stock and give it a good stir.
  2. Brown the turkey meat in a very hot cast iron pan in batches. Add the browned turkey and juices into the slow cooker in batches. Once you have browned all of the turkey, remove the pan from the heat and deglaze the pan with the tequila, scraping off all the delicious turkey bits from the pan. Add this liquid into the slow cooker.
  3. Give the chili a good stir. Cook on high for 4-5 hours or until the beans are fork tender. If the chili is too liquidy, then remove the lid for the final hour of cooking.
  4. Serve hot garnished with sliced avocado, a tablespoon of yogurt or sour cream, cilantro, chopped green onion, shredded mozzarella cheese and finely sliced peppers.
Based ib 10 Servings

Based on 10 Servings

It's heavy on the points but high on flavour.

It’s heavy on the points but high on flavour.

TurkeyChili

A delicious Mexican Flavoured Chili

Ladies Night May 2015

Ladies Night May 2015

LadiesNight2

I should have set up the tri-pod for an all in shot.

 

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