Slow Cooker SHort Ribs in Wine

Shorts ribs is one of those meals that is great to make when you have a lot to do that day. The gravy makes itself and whatever vegetables you like can be added to the pot, either in the beginning or towards the end. Cook a bowl of rice or mashed potatoes and you're all set.

Today we had a yard sale, went to the library, saw a movie and sat down to this hearty (easy) and warming meal.

Ingredients:

Boneless, beef short ribs (I allow 1 1/2 per person) For this recipe I made 6 short ribs for 4.
1/2 cup flour, seasoned with salt and pepper
1 tbsp canola oil
1 large onion, sliced very thin
2 garlic cloves, chopped fine
1 cup red wine, I used Sasquatch Merlot (very good to drink with the meal)
1 Tbsp sun dried tomato pesto (or use tomato paste as a sub)
2 sprigs fresh thyme, leaves removed form stem or use 1/2 tsp dried
12 baby carrots or 4 carrots, peeled and cut into chunks
1 cup mushrooms, cleaned
1 cup beef or chicken broth

Allow short ribs to come to room temp for about 1/2 hr, then heat oil in a skillet. Dredge each rib in the seasoned flour and place in skillet, Brown on both sides, do in 2 batches, don't crowd the pan or they won't brown.

Set ribs aside. In same skillet brown the onions and add garlic after 1 min. Turn heat off, and add the wine. Scrape the browned bits up. Add tomato pesto( or paste) and mix in, then transfer mixture to the crockpot. Add carrots and mushrooms and pour broth over, then add the ribs on top. You can check every so often and turn them, but it's not absolutely necessary, so if you can't, don't fret.

Cook on low for 8 hrs or high for 4 hours. Serve with mashed potatoes or cooked rice (we had some jasmati, only takes 20 min on the stove top), pour gravy over or serve separately.

Autumn and me

Autumn and me have a wonderful relationship. I come alive in autumn. Pumpkin everything, I try to add a few new recipes to my favorites every year. So, I came across a new one, pumpkin cupcakes! I will try it soon and post the recipe. It came from an amazing blog called honey and jam, how cute is that?!

So I started reading her blog and thought it was way more interesting than mine, and she's only 20!~ Good for her, maybe you'll find some new recipes in her blog, too. I love sharing.

Back to Autumn....cool, crisp days, a fire in the fireplace, gorgeous colors, sweaters, and of course, Halloween and Thanksgiving.

I think there is nothing so soothing as a big mug of tea after work, relaxing with my daughter and slipping into cozy slippers. Does it get any better than that? Our dog, Brownie, seems to like fall best, too. He looks especially perky, and at 11, that's a good thing. He loves to go on walks and search for his versions of treasures.

Stews, soups, chili and breads, this is the stuff that feasts are made of. I will try to keep up with my recipes while I savor the season!

Every year we take a fall trip to the mountains in PA and spend the whole day in the country. We eat, shop, hike, or antique, sometimes a little bit of all. One year a hot air balloon race passed directly over us as we were gathered outside listening to a Peruvian group playing songs. We had just gotten our coffee at the coffee shop. That had to be one of our best days ever.  The smell of the coffee, fires going, just fallen leaves and the cool breeze and bright sunshine...heavenly

Hope you all enjoy the season, too!

Mini Autumn Pumpkin Scones

Mini Autumn Pumpkin Scones


Recipe:
makes 18 mini scones


Scones
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 Tablespoons cold butter, cut into 1/2″ cubes
1/2 small can of pumpkin (not pie filling)

Icing glaze
1 cup powdered sugar
1 1/2 Tablespoons apple cider
2 Tbsp cinnamon

Preheat oven to 425˚F.
Using a fork stir together the dry ingredients in a large mixing bowl.
Using a pastry blender or your fingers, work butter into flour mixture until it resembles coarse sand.
Stir the pumpkin into the dry ingredients until barely combined, being careful not to over-mix. The mixture will look dry and crumbly. Divide the dough in thirds and gently form each into a 6″ round circle about  an inch thick. Working on a floured surface, cut each circle into 6 wedges and place onto a nonstick baking sheet.
Bake for about 13-15 minutes, or until the scones are beginning to turn golden brown.
Transfer to a wire rack, and let cool completely. Set the rack over a sheet pan.
For the glaze:  stir the powdered sugar and milk until smooth. Use a fork to drizzle over the scones. Let dry completely.

I thought it would be great to add chocolate chunks but forgot! Next time I make this (maybe next wknd) I will. Or craisins or raisins....

Spicy Italian Seafood Soup

We like spicy meals but if you don't, you can easily omit the pepper and this soup will be just as delicious.

Serves 4-6
Ingredients:

1 1lb pollack fillet
1/2 lb raw shrimp, deveined and shelled
1/2 cup chopped fennel
2 stalks celery, chopped
1/2 large onion, chopped
3 carrots, chopped
3 small potatoes, chopped
16 oz chicken broth (*1 carton)
1 lg can chopped or whole tomatoes, do not drain
1 tbsp tomato paste
3 cloves garlic chopped very small
1 poblano pepper OR 1 poblano from a can, chopped very small
1 tsp salt and 1 tsp fresh cracked pepper
3 sprigs fresh thyme
1 Tbsp olive oil

Saute' onions, garlic, celery, potatoes, carrots, fennel and thyme in olive oil. until just starting to carmelize (about 6 min). Add tomatoes, paste, salt, pepper and broth and bring to boil. Add whole poblano (minus seeds) or chopped poblano. Lower to simmer for 40 min. When potatoes are just tender, add shrimp and pollack, breaking it into chunks as it cooks. Simmer for 8-10 min. Take out poblano, if using a whole.

Note- You can add 1 tsp hot sauce instead of the poblano if you don't have it on hand.

Slow Cooked Provencal Stew

Total Time: 4 Hours Yield: 10 servings, about 1 1/3 cups each (I cut the recipe in half, serves 4with leftovers)
RECIPE INGREDIENTS

For Bouquet Garni:
2 large green leek leaves (about 6 inches long)
1 bay leaf
1 stalk celery
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
1 2-inch-long strip tangerine or orange peel

For Stew:
3 tablespoons extra-virgin olive oil, divided
2 ounces pancetta or bacon, cut into 1/2-inch pieces
3 pounds beef stew meat, cut into 1- to 1 1/2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 cloves garlic, chopped
1 1/2 pounds carrots, sliced into 1-inch rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir   note- I used Bella Sera Pinot Noir, fabulous to drink, too
1/2 cup chopped fresh parsley
Freshly grated zest of 1 tangerine or orange

DIRECTIONS
Preheat oven to 250°F.

bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.

To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.

Add beef (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.

Add 1 tablespoon oil to the pot and add onions and garlic.

 Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Pour wine into the pot and bring to a boil, scraping up any browned bits. Add bacon to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cover.

Transfer the stew to the oven and cook about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water or chicken broth.Meanwhile, brown muchrooms in 1 tsp olive oil and set aside. During the last 15 minutes of cooking, stir in the reserved mushrooms.

Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.(I forgot this step, but added the zest last minute, it really did enhance the flavor). I served with homemaded mashed potatoes. You could also use rice, polenta or toasted garlic bread.

It made a lot more than the pics show...I forgot to take a pic until we had plowed into it! The smell of this cooking all day was delightful and we were anxious to try it.

Recipe originates from Cooking.com with modifications.