Recipes

Slow Cooker Pot Roast

Miss Jane and Susan really liked this roast. It’s easy and plays up the flavor of good beef. Think of this of the recipe as a guide rather than a prescription, because you can vary it according to your tastes and what you have on hand (besides the beef). I think chuck roast produces the best results. Don’t cringe about the suggestion of Asian fish sauce. It does not taste fishy but punches up the flavor of the beef. Indeed, read the label of Worcestershire sauce and see what’s in that!

• 1 3-4 pound chuck roast, with or without bone
• ¼ cup flour
• 2 tbsp tomato paste or ¼ cup crushed tomatoes
• ½ cup mild beer
• 1 ½ cups stock –beef, chicken, or vegetable
• 2-3 onions, cut in about ¼-inch slices
• 1 Tbsp. Worcestershire sauce or 2 tsp. Asian fish sauce
• 4 or more carrots, peeled and cut in 2-inch pieces
• 3 celery ribs cut to match the carrots
• lots of garlic – 6 or more cloves, peeled

Cut as much fat as you can off the beef, then brown the meat on all sides over medium- high heat. An iron skillet is great for this step. Mix the flour into the juice and fat in the skillet, and stir and cook until the mixture is light brown. If you want to show off, tell folks you are making a brown roux. Then confound them by stirring in the tomato paste or crushed tomatoes. Stir in the beer and enough of the stock to make a too-thick gravy. (Remember, liquid does not evaporate in Crock Pot cooking.)

Put the meat into the cooker with the gravy, vegetables, and seasonings. Cook on high for about 5 hours or on low for 8 – 9 hours. If you want to prepare everything ahead of time, put all the ingredients together in a covered container (NOT the crock) and refrigerate. Then, to cook, turn everything into the crock, apply the lid, and select the heat, adding about half an hour to make up for the chilled ingredients. You will probably want to add some more stock as the roast reaches doneness, but don’t hurry. You want to end up with gravy, not soup.

Serves – 4-6 depending on how much they like it.

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Southwestern Pork Stew

Here is a spicy stew that makes good use of an (unsmoked) ham steak.

You could use pork loin, too, but that seems like a waste of such a succulent cut, which is good just grilled or baked. Since the recipe includes pinto beans, you can make a little meat go a long way if you want to. Don’t hesitate to toss in some extras here, some Ro- Tel green chilis and diced tomatoes, or some cooked white beans, for instance.

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Brown the ham steak and remove it from the skillet. Add the olive oil and sauté the onion, celery, garlic, and pepper until soft but not brown. Add the chili powder, brown sugar, cumin, tomato paste, pinto beans, diced tomatoes and chili peppers and cook over medium heat. While this mixture is coming to a simmer, cut the pork into small cubes and add it in. Cover and simmer gently until the pork is tender, about 30 minutes. Add the corn if you are using it and adjust the seasoning. At this point you can add a bit of water or cooking liquid from the beans to make a more soupy mixture, or you can thicken it by making a thin mixture of cornmeal and water and stirring it gradually into the stew. If you do that, let it simmer 20 minutes or so longer, stirring occasionally. If you like cilantro, sprinkle some over the top. If you think cilantro tastes like soap, skip it. This stew is good with rice or cornbread or corn chips or corn tortillas or plain old hoe cakes.

Makes a multitude of servings.

Serves – 4-6 depending on how much they like it.

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Easy Braised Pork

Back in the day, lots of us slapped pork chops in a baking dish, poured a can of
mushroom soup over them, pushed them into the oven and later ate them with
enthusiasm. A couple of things changed. Canned soup isn’t as good as it used to be.
And we began to mistrust such prepared foods. The new version of such pork chops is
based on what was probably the Italian original – before canned soup – pork braised in
milk. Thanks to the slow cooker, it’s every bit as easy as opening a can. A cut of pork
with a tad of fat gives the best results. Try chops or fresh ham steak.

Brown the pork chops steak.

Put them into the Crock Pot, with a little bit of fresh herbs, a sprinkle of salt, and a grind
of black pepper.

Pour enough milk over all to come about halfway up on the pork.

Cover and cook on low for 6-7 hours. If the milk looks lumpy and unappetizing at
the end, give it a quick whirl in the blender. Pour over the pork and serve with rice or
mashed potatoes and something green.

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Eggs and Sausage Souffle

Not just for breakfast anymore. Here’s one answer to anybody who is “too busy to
cook.” And no, it’s not really a soufflé; it is better. The beauty of this dish is that you
can make it ahead of time and slip it into the oven when you want to eat. And it can help
you stretch a little bit of sausage over several meals. Say you have sausage patties for
breakfast on a Sunday morning but don’t use up the entire package. Go ahead and fry out
the rest and pop it into the fridge. Later, even several days later, assemble the soufflé.

For each serving allow:
• ½ to 1 cup dried (or at least stale) bread cubes. The better the bread, the better the soufflé.
• A small handful of fried out sausage
• 1 fresh egg
• About ¾ cup milk
• A handful of grated cheese such as Swiss, cheddar or Gouda Salt and pepper to taste.

Butter a baking dish that will hold everything and allow a little room for the soufflé to
puff up. Mix everything together in the dish, cover, and refrigerate for as much as 24
hours.

To finish, put the dish, uncovered, into the center of a cold oven, set the heat for 325
degrees, and bake for about an hour, until the soufflé is puffed and set in the center. It’s
better eaten hot or at least warm, but if you’ve got any left, I’ll eat it any old way.