Deb’s Crockpot Pot Roast

Even though I work out of my home, I don’t always have time to cook a really nice meal. Yeah, I can whip up some spaghetti or a stir fry, but sometimes I want my man to come home to something a  little more special. My crockpot pot roast is a little more special than our average week day meals, but it doesn’t take a whole lot of extra time to make.

As this is my own recipe, I can’t give you exact measurements, but I’ll try and get as close as I can. Besides, cooking is all about tweaking and making your own.

Ingredients:

• 1 roast suitable for potting (I’m using a top round)
• A couple of cups sliced mushrooms
• Half dozen shallots, sliced very thin
• 4 to 6 large carrots
• 1 cup beef broth
• 1 cup dry red wine (I’m using a Cabernet today)

The Nitty Gritty:

1. While heating up a frying pan (make it really hot, folks) cut fat off the roast and rub in some salt and pepper. Add some olive oil to the hot pan, let it sit a bit, then add the roast, browning all sides at high heat.
2. While roast is browning, add wine, beef broth, shallots and mushrooms to the crockpot and turn on high. When roast is browned, add that to the pot as well. Leave on high for one hour, then shoot it to low for a good six to eight hours until tender.
3. At just about two hours left, make a roux by melting two teaspoons of butter and mixing two teaspoons of flower to form a paste. Mix it into the gravy to thicken. Chop carrots and add to the pot.

That’s it. Cook until tender. I sometimes add potatoes, but we also like to make mashed potatoes and use all that tasty gravy.  Note: If yo have a seven year old son, he’ll probably prefer canned gravy or ketchup.

Now, if Diana was making this, she’d probably shred the meat. I’m not a big fan of shredded meat, however. So I slice it and arrange it on a platter with a healthy drizzle of the gravy over top.  If you make it, tell us how you served it for your family and friends – and how well it went over.

Enjoy!

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Turducken for the Holidays

A few weeks ago, a client sent me a turducken as a holiday “thank you” gift. Though it’s very much appreciated, it serves 25 which is way too much for our family of three. Instead of roasting it right away, I kept it in the freezer until Christmas when I defrosted it so my large, extended family could all enjoy.

What’s that? You don’t know what turducken refers to? My friend, are you missing out!

A turducken is a deboned chicken stuffed with cornbread stuffing wrapped in a deboned duck, stuffed with cajun sausage stuffing, stuffed inside a turkey rubbed with cajun seasonings. If you haven’t enjoyed one of these tasties, I’m going to insist you save your pennies and invest in this holiday treat for next year. It’s divine.

My family didn’t know what to expect but most were curious. Some folks were afraid it might be too spicy for their delicate palates, while others weren’t sure they wanted to eat a bird stuffed inside of a bird stuffed inside of a bird. I’m happy to tell you everyone thought it was delicious. My Mom has a little reflux issue and couldn’t really take the Cajun seasonings, but, for most of us, it wasn’t spicy in a bad way.

My problems with spicy foods is that the heat overpowers the flavors and all you can taste is heat. The turducken is perfectly seasoned. It’s not spicy in an overpowering sort of way, and I didn’t even find it hot. I found it to be seasoned with the right amount of everything. The sausage stuffing probably was the spiciest part of the dish, but again, more flavor than heat.

On the whole my family and I enjoyed the turducken. My mom even suggested I stay on good terms with this client so he send me another turducken next year. If you ever get a chance to sample a turducken may I recommend you jump at the opportunity. I promise, you won’t be disappointed.

Diana’s response: The turducken was delicious. I’m not big on sausage stuffing, but I tried it and it tasted like sausage stuffing. The biggest problem was that we wanted to try the duck and had to dig to find it. According to my husband the duck had an earthy flavor. My sister in law didn’t like the duck part, but the rest of us did. It was still way to much food for all of us, and Deb ran off with the leftovers so we didn’t get cold turducken sandwiches as leftovers darn it. I’m with my mom, stay friends with the client and hope for another one next year. Visually, it’s not as pretty since the bones are out, so it’s kind of a flat turducken. Tastewise, we loved it. Turduckens rock.

Deb’s response to Diana’s response: Darn tootin’ we ran off with the leftovers. I’m all about sharing, but I don’t mind telling you when the sharing is done. We went to my mother in law’s for Christmas and missed out on the leftover love there. You can bet I’m going to make up another turducken dinner tonight complete with smashed potatoes and some steamed broccoli. It’s the gift that keeps on giving. Well, at least for another day or so anyway.

A big fat P.S. Our turducken came from Pfaelzer Brothers and comes highly recommended.

Another big fat P.S. Turducken is even better the second time around. Leftovers rock. You know how turkey leftovers are sort of a hodgepodge of turkey bits? Well turducken leftovers (plus stuffings) are sort of a leftover trifecta. The duck, turkey and chicken are all mixed together and make a divine combination. We have more for another night or two as well. My son ate 3 helpings before I cut him off.

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Meyer Natural Angus Winner Announced!

I’ve been remiss. I’ve been too busy fa la la ing that I keep forgetting to announce the winner of the Meyer Natural Angust Beef sampler. Not that Diana hasn’t been nagging reminding me just about ever chance she gets. Since we’re going to be spending the weekend together at our mom’s, I thought I’d better post this so I wouldn’t have to receive her ever so gentle reminders in person.

Congratulations to Sonya, who, besides winning, introduced us to a new awesome blog, “Sanity is for Those Without Children.” She should win for her clever title alone.

Congrats, Sonya. We’ll be in touch this week or send your name and address to cookeratiblog@gmail.com.

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Last Minute Sweets for the Foodies Who Have Everything

I’ve been remiss in my gift giving suggestery. All this hall decking and fa-la-la – ing is keeping me from my laptop, which really isn’t a bad thing when you think about it. However, Diana sent me a note today suggesting I post something because her busy-ness is more important than my busy-ness and I’m obliged to oblige. Besides, I feel bad for her because our parents loved me best.

I have a couple of cool gift suggestions for folks who enjoy their just desserts. Mind you, I do have to get my disclaimer on and advise you that I’ve received samples in exchanged for me getting my review on, but that doesn’t mean I won’t be honest in my findings. Allow me to share:

Baklava and Enrobed Macroons with Almonds from Sinbad Sweets

I still haven’t come down off the sugar high I obtained after enjoying the Baklava. Ooey and gooey, they’re everything good baclava should be. I always found these Greek pastries to be a little on the sweet side so I brought them to my husband’s family Thanksgiving dinner and they were enjoyed by all.

We sampled two different types of baklava. The traditional, be-triangled variety and mini chocolate drizzled squares. So yummy.

Also popular were the Enrobed Macaroons with Almonds except I didn’t share them as much. I love coconut and coconut and chocolate is simply decadence. I let the inlaws share a couple, but I hoarded most for myself. Whereby I immediately went into sugar shock followed by a week straight on the treadmill.

Each set of treats arrived in an elegant gold box. Simply tie a ribbon and you’re good to go.

About Sinbad Sweets
Sinbad Sweets is the country’s foremost specialty baker of the Mediterranean delicacy baklava and many old-world style pastries.  Their baklava varieties, nut tarts, and macaroons are hand-crafted by a team of highly skilled artisan bakers. The unique combination of old-world recipes and proprietary innovations allow Sinbad Sweets to keep their assortments of sweets consistently delicious and authentic.

Sinbad Sweets’ holiday line up priced at from $16.95, $24.95 and $26.95 (shipping included). Check the website for more details.

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How’s This for a Cooking Video?

Western Spaghetti by PES and it’s Time Magazine’s second most viral video of the year. Enjoy!

(Thanks to my friend Keith for bringing it to my attention)

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Holiday Gift Guide: Certified Humane Beef – and Win a Sampler Too!

When the Meyer Natural Angus people contacted me and asked if I’d like to try and give away a sampler of their Certified Humane Angus Beef, I was intrigued. “Certified Humane” sounds like something I should know about – and something I’d approve of.

Indeed it is…

To quote the Humane Farm Animal Care Website:

Win a Meyer Natural Angus Holiday Gift Package

The Meyer Natural Angus beef isn’t only cruelty free, it’s darn good. Mr. Ng loves nothing mre than to grill up a steak on the weekend and is very vocal to cuts of meat that don’t live up to their packing. We enjoyed the sampler the Meyer Natural Angus company so generously provided for the purpose of this review. We didn’t marinade or cover the beef with overpowering rubs. We used some salt and pepper and charred it to perefection. People, this is the real deal.

Don’t take our word for it though, the Meyer Natural Angus people want to share with someone from the Cookerati community as well. We’re going to give you the opportunity to win a Holiday Gift Package courtes of Meyer Natural Angus.

Details:

I always believe in giving back to our sponsor, so here’s what I’d like you to do. Visit the Meyer Natural Angus website. Pick out three items and tell us who you would give them to this holiday season. If you’re purchasing beef as a result of this contest, let us know what you got and who you got it for.

Rules and regs:

1. No grunting responses. We know many of you only visit us for the contests, but we don’t want to feel as if you do. Put a little effort into it and give us a few sentences or a paragraph.

2. One entry per household please.

3. The contest ends one week from today on December 12th at 11:59 p.m.

Enjoy!

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Pumpkin Brownies

If you’re looking for something tasty and unusual to make for Thanksgiving, I have a dessert suggestion – Pumpkin Brownies!

This recipe comes to us courtesy of the Stonewall Jackson Inn in Harrisonburg, VA. It also comes courtesty of a very nifty search engine that features recipes from Bed & Breakfasts around the country, called BnBFinder. I tried this recipe over the weekend and I can tell you they’re incredible. Top them with freshly whipped cream (not that fake stuff!) and you won’t regret it!

Pumpkin Brownies

Ingredients:

• 1 15-ounce can of pumpkin
• 1 ¼ cups vegetable oil
• 4 eggs
• 1 cup brown sugar
• 1 cup granulated white sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon salt

Directions:

• 1 container whipped topping or cream cheese frosting (optional)
• Preheat oven to 350 degrees. Beat together eggs, oil, pumpkin, and sugars. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9-by-13 inch baking dish.
• Bake for 30 minutes, or until center springs back when touched.
• Top with whipped topping or cream cheese frosting – or serve warm with vanilla ice cream a la mode.

Enjoy!

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Subscribe to the Cookerati Newsletter

If you’re an occasional visitor to Cookerati, we’d like for you to continue to receive news and updates regarding our contests, product reviews, recipes and stories. We understand that you don’t have time to visit us each day, so we’re offering to bring Cookerati to you – via your online mailbox.

We hope it will encourage you to become a part of the Cookerati community, but even if it doesn’t we hope you’ll enjoy the free recipes and chances to win some cool food-related prizes.

Feel free to subcribe to the Cookerati newsletter so you don’t miss out on a thing!

Thanks for your support of Cookerati!

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How Being a Food Blogger is Turning Me Into a Food Snob

My Cookerati co-blogger (and sister) Diana and I were having a little Skype chat the other day, talking about the different foods we like to eat and how our tastes have changed over the years. Since taking on a food blog we’ve both been exposed to some premium food and drink. That’s not a complaint, mind you, but Diana and I don’t exactly come from a house filled with culinary excellence. Growing up in our budget-minded household meant that dinners consisted of huge vats of pea soup or spaghetti with watery tomato sauce. For us, fast food was a gourmet meal.

Except I can’t really take fast food anymore.

Recently my husband, son, and I met my sister in law’s family at Friendly’s to share a meal and I wasn’t down with any of the options – all of which were obviously frozen then fried. Friendly’s used to be a favorite late night after concert munchie haunt with my friends and I when were in our teens and early 20’s, but lately, I can’t take it. Ditto other family friendly restaurant chains. In many the food ranges from “meh” to “palatable.”

When we started Cookerati it was to discuss our love of home cooking and baking, but in the past years since, our palates have become much more refined.

A few cases in point:

• Before becoming a food blogger I used to raid my son’s candy jar for mini-chocolate bars from Halloween. Now I hold out for the premium stuff. Having access to a food blog means being able to taste some of the world’s finest chocolate, and let me tell you, it’s better than anything you can buy in the supermarket.

• I’m a coffee snob now too. That stuff on sale at Stop ‘N Shop is good for a caffeine fix, but it’s not what I’d consider a good cup of coffee.

• Instead of mixing up a quick casserole from the back of a soup can, I find myself looking up some recipes from scratch created by top chefs and cookbook kings. There is, indeed, a difference.

• My mom loves what I call “wine cooler” wines. You know the kind I mean. They’re blackberry flavored and sweet as all get out, but they don’t taste a thing like wine. I used to drink them too until I started learning about real wines.  My preference is for a Chilean Merlot or California Chardonnay over a sickeningly sweet Raspberry Peach Zinfandel.

• We’re learning about ingredients we never would have tried before. Diana is cooking with lemon grass and quinoa, for goodness sake!

So yeah, I think I’m turning into a food snob and I don’t think that’s such a bad thing. As a food snob I’m eating less friend and processed food and learning how to cook with fresh, organic ingredients. That’s never a bad thing.

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Pumpkin Cheese Pie

This is another of those recipes I found somewhere or other and tweaked to make it my own. This recipe makes enough for two pies. As I was baking these pies yesterday, the UPS man rang my doorbell, which he doesn’t usually do. He said he just wanted to tell me the smells coming from my house were “super amazing.” Here’s to a holiday season filled with good smells and good foods.

Pumpkin Cheese Pie

Ingredients

• *1 29 ounce can pumpkin
• 2 14 ounce cans sweetened condensed milk
• 3 large eggs
• 1 package of cream cheese – softened
• 1 teaspoon vanilla
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 (9 inch) unbaked pie crust

Nitty Gritty

1. Preheat oven to 425 degrees F. Beat pumpkin, condensed milk, eggs, cream cheese, spices and salt in large bowl until smooth. Pour into crusts.
2. Bake for 40 minutes until knife inserted comes clean.

Serve with a healthy dollop of freshly whipped cream.

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