Even Easier Polenta

I know I've gone on and on about the various virtues of polenta made in the oven. "I'll never make it any other way," I declared -- that was before my oven was a rainy walk across the yard. I've found another way -- perfect for a crowd or a party -- my beloved crock pot. Simple.
First I coated the ceramic insert with spray olive oil -- thinking about a potentially sticky clean up later. I poured 3 cups of polenta and 8 cups of water into the pot along with a glug of olive oil, 2 TB of butter, and more than a pinch of salt. I set the temperature to high, covered the crock pot and gave the contents a whisk every half hour or so - to keep out polenta creamy and smooth. After about two hours (the polenta was really starting to thicken) I added a good sized handful of grated cheese, a few more TB of butter and S&P to taste. After 4 hours on low (I could have let it go for maybe 8 or 10 hours if I had a party waiting) I topped James' polenta with roast chicken, pan-fried cauliflower (with garlic and pine nuts) and piquant Italian style salsa verde, a chopped mixture of capers, anchovies, parsley, arugula, sage, garlic and olive oil also great on steaks and sandwiches.
Polenta makes great leftovers. I love it for breakfast with eggs or chilled, sliced and fried as a side dish treat later in the week.

Crock Pot Cuban

The days are getting shorter and the hours at work seem to be getting longer. There's a chill in the air. It's the perfect time to bring the crock pot out of summer retirement.

I left everything assembled in the insert for James put in and turn to low for a day of slow cooking.

Today's effort, a Cuban style pork roast. I marinated a bone in shoulder roast (about 4 pounds) in 1/2 cup lime juice, 1/2 cup orange juice, 1 tsp of dried oregano, 1/2 tsp of cumin seeds, 3 cloves of chopped garlic, and salt and pepper for about 24 hours (I think even 4 would have been fine). I added two sliced onions, 3 peppercorns, and 3 bay leaves to the crock pot insert and laid the meat (and all of the marinade) on top. After 10 hours cooking we had our slow cooked pork with white rice and one of James' favorite salads -- sliced avocado and red onion with a drizzle of olive oil and a splash of red wine vinegar.

"Mmmm,: was all I heard James say.

Pot Roast

Maybe pot roast isn't for us. It's easy and homey somehow but also -- let's face it -- dull. I make lots of slow cooked meat dishes but the standard New England style dish never seems as good as the idea. But, if I were a pot roast fan I'd be pulling this super easy recipe out time and time again. Since I've been working so much I've been spending a lot of leisure time sorting through easy make ahead and slow cooker recipes. It doesn't get much easier than this.

In the bottom of the crock pot mix 1 TB cornstarch with 2TB cool water until smooth. Add in eight peeled carrots, cut in thirds, two onions cut in eighths, S&P and toss. Lay a trimmed chuck roast (about 3 lbs) on top and sprinkle with 2 TB Worcestershire sauce on top. Cook on low for about 10 hours.

Maybe, better than dinner this could be a good recipe for when we need roast beef sandwiches for a crowd. Thinly sliced with caramelized onions and melted Gruyere cheese I think the big man might feel differently about the slow cooker specialty.

Laundry Day?

I can't believe it's happened to me, just when I least expected it, I've become a crock pot cook. A product of the 70' s somehow wrapped up in the Women's Day magazines I read as a child -- those were the days before I discovered Gourmet (sigh -- I can't believe it's gone), getting dinner on the table in a timely manner even if I've been at work all day is a daily accomplishment I relish. And, take on as my solemn obligation.

We had some ham trimming in the fridge and I always have dried beans, so I mixed up some sliced onions, bay leaves, thyme, garlic, parsley, S&P, dried chiles and water. Turned the crockpot on low -- set the timer on the rice cooker and drove off into the world confident that dinner would be ready when James was ready.

If I'd had it I would have liked to brown some smoked sausage (it's been a big pork month) on the stove and stir it into the cooked beans . . . but for a workday weeknight . . . I admit, it was no French Laundry but it felt warm and hearty on a rainy night.

Crock Pot Ropa Vieja

Writing a blog is somewhat like being a radio DJ -- or the way I've imagined being a radio DJ must be. Sending slightly vapid thoughts about the minutia of the day out into the universe wondering (I suppose until the Neilsens come out) if anyone is listening or amused -- and yet I feel a compulsion to complete my daily on-line meals. Sigh.

If only I had more time I'd write flowery details and take pictures of every step -- perhaps one day down the road between jobs. But for now I am the picture of 1970's womanhood making friends with the crock pot and making slow cooker meals I can leave going in the morning (or have readied an ask the big man to put in the crock pot at a prescribed (by email -- it is the 2000's after all) time.

The latest creation -- Ropa Vieja -- Spanish for old clothes, is a slow cooked mix of shredded beef and peppers. I layered sirloin tip steak (I would have rather flank or skirt but we had a nice big package of sirloin) in the crock post with sliced red bell peppers, oregano, cumin, 1 sliced onion, and a large can of tomatoes (yes from our garden -- from the summer when I had more time), S&P, and let it cook for about 8 hours on low.

If it had been an energetic night I would have shredded the beef and quickly browned it in some hot oil before serving over rice with some of the tasty broth. that one's for extra credit. Instead I shredded the tender meat, piled the beef and some of the broth over rice and topped with chopped fresh onions, white cheese, cilantro leaves, and lime wedges for squeezing.