24 minute read
Cue the Grill
from TheLaker_March_2021
by The Laker
Slow Cooker Dinners
By Chef Kelly Ross
One of my favorite cooking styles this time of year, especially if I have other things going on, is utilizing the slow cooker. It is quite possibly my favorite cooking device when it comes to indoor cooking, especially in the winter season.
With St. Patrick’s Day just around the corner, I’m going to share a recipe that relies on an Irish tradition - pot roast and beer. This will feed six and the slow cooker method takes 6½ hours or so.
Slow Cooker Pot Roast & Stout Beef eye round or shoulder roast, 3-4 lb ½ cup fl our 2 tsp olive oil 1 large diced sweet onion 8-10 cloves of garlic 1 bunch fresh thyme leaf sprigs 2 bottles of stout beer, 16 oz each 1 quart of beef stock 6 medium-large carrots, peeled and sliced on the bias 3 large russet potatoes, peeled and sliced 6 stalks of celery, sliced on the bias Kosher salt and fresh cracked black pepper
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Heat a cast-iron skillet on high heat with 2 tbsp olive oil. Season all sides of the beef very generously with the salt and pepper and brown it on all sides. Put the beef into the slow cooker with the onion, garlic, thyme, beer, beef stock and season with more salt and pepper and cover and cook for 4 hours. Once the 4 hours are up, add the potatoes, celery and carrots and continue to cook on high for 2 hours. Remove the meat from the cooker with a slotted spoon, and then top with the juice, which is absolutely delicious. If preferred, with the slotted spoon, pull meat out after cooking and put in a large bowl, make a butter and fl our roux and slowly add to the broth to make a gravy, then add all the solid goodies back to the slow cooker.
Here is a delectable Asian slow cooker recipe that is as popular as any in my circle of friends and family. I love the fl avor, and as in almost any slow cooker recipe, the meat is so tender, and the sauce thickens just enough to coat everything so the fl avor is locked in. This will feed 6-8, and leftovers, if any, will be as popular as the fi rst time around. Total cooking time will depend on what temperature you set the cooker. Slow Cooker Korean Beef 3 lb fl ank steak ½ cup cornstarch ¼ tsp cracked black pepper ¼ cup sesame oil 3 cloves garlic, minced 1 cup soy sauce 1 cup beef broth 1 ½ cups brown sugar ½ cup chopped onion ½ tsp crushed red pepper fl akes Sesame seed and chopped scallions for garnish
Cut the fl ank steak into thin strips. In a Ziploc, add the fl ank steak as well as the cornstarch and pepper and shake well to coat the beef. In a slow cooker, add the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion and red pepper fl akes. Stir well. Add the coated beef strips and stir again until the beef is well coated. Cook on high heat for 2-3 hours or 4-5 hours on low until the meat is cooked throughout and tender. Serve over rice or as is and garnish with sesame seeds and scallions. You will think you are at an Asian restaurant with this delicious meal!
Keeping things different from recipe to recipe today, I want to share a great lamb stew that goes together quite easily and will feed 6-8 people.
Slow Cooker Persian Lamb Stew 1 lamb shoulder, 4-5 lbs Kosher salt and fresh grind black pepper 2 tbsp virgin olive oil 2 large onions, cut k-bob style, 3/4 inch squares 2 large carrots, peeled and sliced into ¼ - ½ inch coins 2 celery stalks, sliced 1 tsp dried dill 1 head of garlic, split into cloves, separated and peeled. (You will want the cloves whole) 3 sprigs fresh thyme 1 cup dry white wine 1 cup fresh squeezed orange juice
• ‘Cue The Grill
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• ‘Cue The Grill
Continued from page 8 1 lime, cut in half 1 large pinch of saffron, if available Cooked quinoa, coarsely chopped fresh dill, pomegranate seeds and unsalted pistachios
Preheat a 5-6 quart slow cooker. Season the lamb with salt and pepper all over and sauté in a skillet with the olive oil until browned on all sides and transfer to the slow cooker. Add the onions, celery, carrots, and dill to the skillet and cook on medium-high heat until the veggies are tender, about 8 minutes. Transfer to the slow cooker with the garlic, thyme, wine, orange juice, lime and saffron. Cover and cook on low until the meat is falling apart and shreds quite easily, about 7-8 hours, or on high for 5-6 hours. Skim the fat from the top of the liquid and serve the stew over the quinoa, then top with the dill, pomegranate seeds and pistachios and serve.
We now go to the Lombardy region of Italy for a veal recipe, and that is Osso Buco. This is done with veal shanks; to do this properly requires the help of your local butcher, as veal shanks are not common in the supermarket butcher case. When I ask my local butcher in the supermarket a few days in advance, the shanks are waiting for me. This meal creates a delightfully tasty gravy and is served over rice or 2 tbsp flour Salt and pepper 6 one-inch-thick slices of veal shank, sliced specifically for Osso Buco 2 tbsp butter 2 tbsp olive oil 2 onions, rough cut 2 large carrots, peeled and sliced into ½ inch coins 2 celery stalks, sliced 2 cloves garlic, thinly sliced 1 ¼ cups chicken stock 1 can of diced tomatoes, 14 oz 2 tsp fresh chopped oregano 1 bay leaf
Season the flour with salt and pepper. Toss the veal shank slices with the flour and coat them evenly. Melt the butter and olive oil in a large skillet over a medium heat and cook the shanks until golden brown on all sides, about 10 minutes per side. Combine the onion, carrots, celery and garlic in a large slow cooker. Set the browned veal slices over the veggies, then pour in the chicken stock and diced tomatoes. Season with the oregano and bay leaf. Cook on low for 8 hours until the meat is falling off the bones. Season accordingly, dig in and enjoy.
One protein you don’t see as often prepared in a slow cooker is fish. For the most part, fish cooks pretty quickly, so it generally isn’t very conducive
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to slow cooking, but sometimes we just have to be smarter than the slow cooker. Although this recipe, when cooked on low, takes 4 ½ hours or so, the fish isn’t added until the last 20-30 minutes or so. The other unique aspect of this recipe is it utilizes the curry, which is a very popular Indian spice. This will feed 4-6 of you. Indian Style Fish Curry ½ cup flaked unsweetened coconut 2 serrano chilies, sliced, with ribs and seeds removed if you prefer less heat – be cautious when slicing and do not touch your face/eyes when handling chilies 1 tsp coriander seeds ½ large onion, chopped 1-inch fresh turmeric, peeled and coarsely chopped 2 cloves garlic, sliced thin 1-inch fresh ginger root, peeled and coarsely chopped 2 tbsp tamarind paste 1 tsp ground cumin 1 tsp Fenugreek seeds 1 tbsp curry powder Kosher salt 2 cans, 13.5 each, coconut milk 2 lbs white fish fillets, such as cod or halibut, cut into 2-3 inch pieces Fresh chopped cilantro for garnish
Preheat a 5-6 quart slow cooker. Combine the first 10 ingredients, plus 1 tsp salt, in a food processor and puree until a paste forms. Transfer to a sauce pan, add the coconut milk, stir well and bring to a boil. Transfer this mixture to the slow cooker. Cover and cook for 2 hours on high or 4 hours on low. Season the fish with salt and add to slow cooker, submerging in curry sauce. Cook on low until fish is flaky, but not falling apart, about 20 minutes. Serve and sprinkle with cilantro.
Last, but not least, let’s go with a South of the Border Tex Mex slow cooker meal, a hearty Tex Mex chicken stew of sorts. To get the best possible flavor, I suggest using a homemade salsa. This will give you 8 servings.
Tex Mex Chicken and Beans 2 cups dried pinto beans, rinsed 3 cups of salsa - if using fresh, you can toss it in chunky style, or put in a food processor first ¼ cup chopped chipotle chilies in Adobo sauce ¼ cup flour 3 lbs skinless boneless chicken thighs Kosher salt and fresh grind black pepper 2 red onions, chopped 2 red bell peppers, diced Sour cream, chopped jalapeno, hot sauce and tortilla chips or strips for service
Put the beans in a large bowl and cover with water by several inches as they will absorb the water. Cover and refrigerate overnight. Drain about an hour before ready to put into the slow cooker. Preheat the cooker and toss in the beans, salsa, chilies, flour and 1 cup of water and stir well. Season the chicken with salt and pepper, arrange on top of the bean mixture. Top that with the onion and bell pepper. Cover and cook on low heat for 8 hours, or high heat for 4 hours. Transfer the finished chicken to a large bowl or platter and using 2 forks or tongs, shred the chicken and return back to the slow cooker. Mix well, and serve into large soup bowls and top with sour cream, chopped jalapenos, hot sauce and fried tortilla strips or chips and dig in.
Enjoy these slow cooker recipes. To touch base with questions or feedback, e-mail fenwaysox10@gmail.com.
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March 13, Tap Into Maple, see how maple syrup is made, 90-min. program at 10 am, 11 am, noon, 1 & 2 pm, Prescott Farm, 928 White Oaks Rd, Laconia, preregistration recommended: 366-5695, www.prescottfarm.org. Also 3/20 & 3/27. March 13, Wild Winter Walk, 10 am, Squam Lakes Science Center, Holderness, 968-7194, www.nhnature.org.
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March 20, Tap Into Maple, see how maple syrup is made, 90-min. program at 10 am, 11 am, noon, 1 & 2 pm, Prescott Farm, 928 White Oaks Rd, Laconia, preregistration recommended: 366-5695, www.prescottfarm.org. Also 3/27. March 20, Wild Winter Walk, 10 am, Squam Lakes Science Center, Holderness, 968-7194, www.nhnature.org.
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March 22, Books Sandwiched In, Educated by Tara Westover is the book to be discussed via Zoom; reviewer will be Peggy Merritt, to attend: call Samuel Wentworth Library: 284-6665.
March 24, Winter Outdoor Recreation Series: Over the Mt. - the Trails That
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March 27, Tamworth Farmer’s Market, 10 am-noon, KA Brett School, 881 Tamworth Rd., Tamworth, info: 323-2392.
March 27, Tap Into Maple, see how maple syrup is made, 90-min. program at 10 am, 11 am, noon, 1 & 2 pm, Prescott Farm, 928 White Oaks Rd, Laconia, preregistration recommended: 366-5695, www.prescottfarm.org.
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April 5, Green Mt. Book Club, meets once a month via Zoom for book discussion, Green Mt. Conservation Group, 3 pm, info: www.gmcg.org.
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Studio, 7 pm, virtual program, Museum of the White Mountains, Plymouth, email: rrenman@plymouth.edu.
April 17, Books ‘n Puzzles Sale, 9 am-noon, First Congregational Church, Rochester, info: 332-1121, email: firstucc@atlanticbbn.net.
April 17, Family & Friends Fun Day: Mud Tracking, 10 am-noon, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.
April 17, Become a Meteorologist, 1-3 pm, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.
April 24, Naturalist Led Hike, 10 am-noon, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.
April 24, Soapmaking 101, 1-3 pm, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.
April 27, Full Moon Hike, 7-8:30 pm, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration recommended: 366-5695, www.prescottfarm.org.
April 29, BJ Hickman Magic Show, 10 am, Franklin Opera House, 316 Central St., Franklin, info/tickets: 934-1901.
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Art to You with Larry Frates, free virtual cartooning lesson, Tuesdays at 1:30 pm, Belknap Mill, Laconia, on Facebook Live, 524-8813.
ArtWorks Gallery & Fine Crafts, winter hours: Sat. & Sun. 10 am-5 pm, closed month of March, www.chocoruaartworks.com, 132 Rt. 16, Chocorua, artworks4us2@gmail.com, 323-8041.
Believe in Books Literary Foundation/Theatre in the Wood, Intervale, www. believeinbooks.org, call 356-9980.
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Belknap Mill Book Club, 6 pm, meets virtually March 31, April 28, May 26, June 30, July 28, August 25, September 29, October 27, November 24 and December 29. Email: bookclub@belknapmill.org.
Chapman Sanctuary and Visny Woods, nature trails open for walking/ snowshoeing, please respect forests and do not litter, 740 Mt. Israel Rd., Center Sandwich, 284-6428, www.chapmansanctuaryvisneywoods.com.
Danbury Winter Market, 9 am-1 pm first Sat. of the month through April, social distancing during shopping hours, local products offered, also online ordering at www.harvesttomarket.com, Grange Hall, 15 North Rd., Danbury, info: donnaardena@gmail.com, 768-5579.
Freedom Gallery, artwork/exhibits by area artists, 8 Elm St, Freedom, info: 610762-2493.
Freedom Village Store, variety of goods from artisan items to baked goods and much more, 11 Elm St., Freedom, info: 539-3077, www.freedomvillagestore.org.
Gilmanton’s Own Market, farmers market with fresh produce and more, order goods and for pick-up details, visit https://gilmantonsown.wordpress.com.
In the Round, via ZOOM, Sundays at 8:45 am, thought-provoking topics related to tolerance, join the meeting at https://zoom.us/j/806102625. Info: 284-7532.
Knot Only Knitters, virtual knitting & fiber arts group meets every Monday 2:30-4:30 pm, Minot Sleeper Library, 744-3352, www.minotsleeperlibrary.org.
Lakes Region Art Assoc. Gallery, open Thurs.-Sundays from 11 am-7 pm, exhibits by local artists, Suite 132, Tanger Outlet, 120 Laconia Rd., Tilton, 9980029.
Laverack Nature Trail at Hawkins Brook, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Meredith, info: 279-9015.
League of NH Craftsmen Meredith Fine Craft Gallery, fine handmade crafts and art for sale, workshops, 279 Daniel Webster Highway, Meredith, hours/info: 279-7920.
Loon Center, 183 Lees Mill Rd., Moultonboro, 476-5666. Walking trails, please follow pandemic guidelines, wear facemasks.
Mount Washington Observatory Weather Discovery Center, interactive science museum, virtual programs only during COVID-19, science of climate and weather, 2779 White Mt. Highway, N. Conway, 356-2137, www. mountwashington.org.
Mount Washington SnowCoach Tours, reservations required, www. greatglentrails.com, Mt. Washington Auto Rd., Gorham, 466-3988.
Nature Story & Discovery Time, meets weekly via Zoom through March 25, for pre-K through first grade, Green Mt. Conservation Group, 10:30 am, info: www. gmcg.org.
NE Ski Museum, open Fri.-Mon., 10 am-5 pm, 2628 White Mt. Highway, N. Conway, info: www.newenglandskimuseum.org.
North East Motor Sports Museum, open Saturdays from 10 am-4 pm, this year’s exhibit: Midget Cars, 922 Rt. 106, Loudon, info: 783-0183. www.nemsmuseum. com.
Prescott Farm Environmental Education Center, Laconia, trails open for hiking. Prescott Farm is located at 928 White Oaks Road in Laconia; www. prescottfarm.org.
Quincy Bog Natural Area, 131 Quincy Bog Rd., Rumney, open to public, take the nature trail around the bog, please respect rules to protect animals and bog environment, free, info: www.quincybog.org.
Remick Country Doctor Museum, Cleveland Hill Rd., Tamworth, 323-7591, www.remickmuseum.org.
Sandwich Sidehillers, meets monthly, trail clearing for snowmobiles, snowshoers, etc., Sidehillers clubhouse, 303 Wing Rd., N. Sandwich, sidehillers@gmail.com.
