Posts Tagged ‘crock pot’
I can hardly believe it but jonesing for… turned 3 years old last week! Looking through all my recipes and photos was a wonderful little trip down memory lane until I realized I was missing something huge. Quite possibly one of the most important recipes I’ve ever written.
When I was a senior in college every weekend (well, it felt like every weekend) I would make carnitas at my friend’s apartment on Saturday afternoon so it would be ready and waiting for the weekly party festivities that evening. We’d eat tacos, drink margaritas, keep reheating the microwaveable queso, and devour our bodyweight in tortillas chips. Most of my fondest memories of college revolve around those nights, and thus, revolve around carnitas.
I’ve shared this recipe with my college friends but realized I’d never shared it on my blog, which is just a shame! It seems so fitting I would finally share one of my all-time favorite things in celebration of my blog turning 3, so here it is. It’s dead simple and just takes a little time and patience in the end. Just be sure to get a bone-in pork butt (it could also be labeled pork shoulder roast) – it makes all the difference in the world. I hope you create as many fond memories of this dish as I have. And here’s to 3 more years of jonesing for… !
I’m tempted to create a tag which reads “Slow Cooker Sunday” since that’s all I seem to be doing lately, but it’s just so perfect for my life (and food cravings) right now, y’all just have to roll with me for awhile.
I know this is far from what a real cassoulet is (mmm pork fat) but let’s just call this a lightened, long-cooked homage to the French classic. You still get the meaty, rich white beans and aromatics with vegetables, but just a whole lot less pork and fat. I’m just on a mad hunt for any slow cooker stews that are figure-friendly but also very filling, and let me tell you, it’s harder than it seems, so this recipe was a delightful surprise.
Be sure to leave your vegetables very chunky and thickly cut for this recipe. If you slice them too thin or small they’ll disintegrate over the long cooking period (same with the sausage, which I just add at the end). If you’re vegetarian, feel free to use meatless Italian sausage or just add more beans to make this a little heartier.
I know, I know, my last update was a slow cooker dish too, but I just had to make something in my crock pot again because look what I got on Friday:
We had our annual prop sale in the test kitchen / studio and tons of wares sent to us from companies and retailers (to test) all went on sale for crazy cheap prices. I got this $65 crockpot for $20 and frankly it looks like a rocketship compared to my old one. And when Pam was giving out packages of short ribs she ended up not using, I snatched up a couple pounds and knew immediately what I’d be doing with them this weekend.
I’ve had this dish bookmarked since right before summer started and finally felt like it was the right time (aka 60° and cloudy) to make them. Braised short ribs are something I’ve lovingly talked about before, and this is a fun Vietnamese twist on the flavors. These short ribs are unbelievably hearty and rich and have a nice subtle flavor from the ginger. The refreshing rice noodles served alongside (or under) help cut the richness of the beef, which may sound like heresy, but once you taste it, you’ll be on board.
I could honestly dance a jig right now.
Not only did I find out I get to go to Louisiana for culinary/press tour at the end of the month (carriage rides! fabulous restaurants! touring John Besh’s ranch!), but the entire week the temperature stayed below 80°, and often evenings were in the low 60′s. I have never felt happier to welcome fall, and my God, I am welcoming it by dusting off the Crock Pot and cooking me some soup!
I had a ton of errands to run today and knew it was going to be rainy and slightly chilly, so this morning I threw all these things into the pot and went on my merry way. 8 hours later I had an aromatic, hearty (but healthy) and delicious soup I could eat for the next few days. It’s just so easy – how can people not love the slow cooker life?
Okay, it’s not the most photogenic thing in the world, but trust me – the ugliest foods always taste the best.
My buddy Clif recently asked me about making green chile chili and ever since I gave my tips, I couldn’t get it out of my head. And then as I was cleaning out the seemingly bottomless cabinet of appliances I have under my sink, my crock pot was staring me in the face, practically glowing with the suggestion to use it.
So here is quite possibly the easiest recipe I have on the site so far – even easier than the 2-ingredient ‘ice cream’! Only one step! This is the greatest set it and forget it kind of meal, and it reheats superbly, which is exactly what I need right now. Thick and rich from the beans and their natural starch, plus packed with flavor from all the spices – it could be served on a cold winter’s day with hot cornbread, or a warm summer afternoon with chips and guacamole.
Freshly ground white pepper.