Easy, Breezy, Lazy Thursday

It's Thursday again and despite a sick day and snow day this week, I still feel as if I've earned my "lazy Thursday" cooking.

If I haven't already mentioned it, I heart my crock-pot.

Today's recipe was totally inspired by my, um, creative side?  Or maybe a lack anything solid planned. With that said, it was great and I now have leftovers for some yummy later-in-the-weekend creation.

I also paired my unique meat with something that has been a long-standing love in my life--Jasmine Rice.

Don't wince: Pot Roast with Tomato Coffee and Jasmine Rice

Ingredients:

1 medium pot roast (or brisket) browned on each side
1 onion, quartered
4 carrots, chopped
6 new potatoes, rinsed and whole
1 6oz can of tomato paste
3 Tbs. Worcestershire sauce
2 Tbs. freshly chopped parsley
1 cup coffee, brewed

Jasmine Rice, prepared.

Directions:

Place onion, carrots and potatoes in the crock pot, set browned meat on top.  In a medium bowl, whisk tomato paste, Worcestershire sauce and coffee.  Pour over meat/vegetables.  Sprinkle parsley on top.  Set crock-pot to low and simmer 6-8 hours.

Leftovers Done Right: Brisket Rague with Pappardelle Noodles

So, today was my first "official" no-recipe night and I was a wee-bit-nervous with how the hubbs would react to this new dish.  If I haven't said it before, he's a man who knows what he likes to eat-and sticks to it.  To add insult to his lack of culinary adventure, he's also, what I call, a "food purist."  This man likes plain food.  He hates condiments, sauces and the like.  He hates cheese (unless on pizza or macaroni).  He eats salads and potatoes plain.  No salt, no pepper, nada, nothing, zero additives.  He doesn't even put pickles, ketsup and mustard on his burgers. 

BOOORRRING!

Understandably, I approached tonight's leftovers (which he hates) a bit carefully--and tried to make something similar to what I know he likes, but with a different twist.  My muse: spaghetti and meatballs, which he loves.

With my brisket leftovers, I thought that they'd make the perfect, yummy sauce, but wanted something a bit lighter than a thick rague.  I also wanted to try these noodles I'd heard about, but never used.  It's the pappardelle noodle.  Tricky little sucker to find too.  You're probably not going to find it in the supermarket and certainly not at the walmart--you'll have to make a visit to the Whole Foods or a specialty shop to nab this one.  Interestingly enough, you can also order on Amazon.  (If you can't find it, don't dismiss the recipe, your average wide egg noodle will work too!)  The pappardelle noodle is a HUGE hit in Italy and has traditionally been used with thicker meats.  Sounded like a perfect fit for this meal!

For some reason this week I also went a bit crazy at the deli counter and bought a few things I rarely pick up: pancetta for one.  I figured I'd add this into the sauce....because really, who doesn't like pancetta or bacon?

The meal came together rather quickly, less than 30 minutes start to finish.  I served with some yummy homemade french bread (thanks to the fantastic bread maker I scored for Christmas!) and aside from my husband calling it beef stroganoff all night, it was a hit.  We even had seconds.  That's a rarity in our house!

The thrill of cooking something sans-recipe is certainly a mixed bag of emotions--first nerves wondering if it'll turn out right and excitement when it comes together delightfully. 

Looking forward to more exploration!



Ingredients:

2-3 oz. pancetta (sliced from deli)
2 garlic cloves, minced
2 cups cooked brisket, shredded (use leftovers!)
1 cup sauce from brisket
1 can diced tomatoes, with all juices
1/4 cup fresh basil, minced (or 2 tbs of dried basil)
2 Tbs. salt
3/4 bag (1lb) pappardelle noodles (or other wide egg noodle will work)
1/2 cup tomato sauce

Directions:

In a large frying pan over medium heat, cook the pancetta until browned.  Transfer to plate to drain excess fat and cool.  Once pancetta is cook, crumble pancetta.

In the same pan, add the minced garlic and saute until tender.  Add diced tomatoes, basil, sauce from brisket, and tomato sauce.  Bring to boil then reduce to simmer.  Add shredded brisket and pancetta and simmer.

Meanwhile, in a large pot, bring water with salt to a boil, add noodles and cook per package directions.  Cook the noodles al dente.  Drain noodles.

Gradually add the sauce to the drained noodles toss. (Stirring makes the meat bind together, tossing the mixture ensures its evenly mingled with the noodles!)

Serve alone or with grated Parmigiano-Reggiano cheese.  A shredded Asiago works well on this dish too!

To Sear or Not to Sear is NOT the question.

Last nigh I just couldn't get it up to cook much of a dinner for the hubs.  I'm blaming the lingering flu I've had, married with the fact that I was woken up (again) by the most annoying 13 year old girls who can shut their traps at 6:15a.m. as they wait for the bus outside my house.  (I'll save you the horror of what I yelled at them from my window.  Let's just say, they were quite today.)

I digress. 

Since I didn't really "cook" much last night, I had to get busy today on my brisket.  Tonight's menu: Slow-cooked Brisket, mashed potatoes and gravy.  Nothing fancy or really new today--but I needed the brisket for a "leftover" idea I had for later this week. (I'll get to that later.)

At any rate, the choice cooking method in my house for weekday brisket is the slow cooker--becuase really, who doesn't LOVE the crock pot?!  If I could, I'd marry it. 

For years I've been crockin' it up because of simplicity.  I throw the ingredients in, usually some form of veggies, set and forget it.  That's the beauty of it, right?  It usually comes out to be pretty darn good and all are happy at my place.  But, as cooks will tell you--you should sear your meat before you cook it....so I figured I'd give it a shot.

I will never go back, even in the crock pot, meat must be seared.

The benefits of it are really a mixed bag of reviews--some say that it helps trap the juices, others say it doesnt.  What I did find to be true though is that it did leave the meat with a yummy carmalization and better drippings to make gravy from later.  I also liked the texture difference.  A little crispiness to my meat is good.

Tonights brisket: a hit, one-hundred times over.  Here's the recipe:

Ingredients:
One Brisket (medium, about 2lbs)
3-5 potatoes (I used creamer yellows and red)
1/2 cup all purpose flour
2 carrots, diced into large pieces (hint: cut at an angle, they're prettier when served!)
1 can (15 oz) diced tomatoes w/ juices
1 garlic clove, peeled
1/4 cup beef broth
4 tablespoons olive oil

Get the crock pot ready--set it out, but DON'T turn it on untill all the food is in, lid is on.  Chop up all the veggies and layer the carrots, potatoes and garlic on the bottom of the pot. 

In a large saute pan, on medium heat, bring the olive oil temperature.  Using a large mixing bowl, flour all sides of the brisket. (A thin layer is good, be careful to not let it cake/become thick.)  Over heat, brown all size of the brisket until brown/carmalized color appears.  (approx 2-3 minutes per side) 

Transfer the roast to the crock pot.  Layer with tomatoes and beef broth.  Cover. 

Cook on low for 4 hours. Or 6. Whatever suits your fancy, it's really hard to overcook in the pot.

Transfer the roast to a cutting board and let it rest for 5-10 minutes.  Resting ALL meat is a good idea before you slice and serve.  It gives the meat an opportunity to come back together, let the juices settle I've learned. 

So tonight's recipe isn't all that interesting really--but good.  HOWEVER, on slate for tomorrow night is a pasta dish using the left over brisket, egg noodles and a homemade sauce.  Mmm.