Latin-Style Citrus Garlic Grilled Shrimp

Many worlds collided yesterday and resulted in this succulent summer entree.  The first being the local paper’s Wednesday Food Section, featuring Latin-influenced dishes.  Then there was my trip to my local Savory Spice shop to score some new spices, followed by a trip to the market for some beautiful 16-20 count shrimp, heirloom tomatoes and ripe avocados.  And finally, a stroll through my garden to snip some tender cilantro.

My sides were more reminiscent of Mexico as opposed to the Caribbean.  What can I say, the cilantro in my garden has been calling my name for weeks.

I decided to accompany this shrimp with a simple side salad of arugula dressed with lemon juice and olive oil, topped with chopped tomatoes, avocados and finished with a sprinkle of fresh cilantro.  Feel free to make some minor adjustments depending on which part of the globe you wish to channel.  Rice and black beans work equally as well.   And if shrimp aren’t your thing, then  substitute chicken breasts, pork tenderloin or pork chops (and adjust grilling time accordingly). The flavors will still be bright and fresh.  And by all means, keep the mojitos and Corona beer flowing.

When worlds collide, things can truly be delicious.

1/2 cup freshly squeezed orange juice

1/4 cup fresh lime juice

2 large garlic cloves, chopped

1/4 cup extra virgin olive oil

1/2 tsp each: Kosher salt, freshly ground black pepper

1/2 tsp. Savory Spice Peruvian Chile Lime Seasoning or 1/4 tsp chile powder (optional)

1 1/2 # shrimp, peeled and deveined (16-20 count shrimp recommended)

1/4 – 1/2 cup sliced green onions

Optional accompaniments: Warmed tortillas OR rice pilaf, sliced avocados and tomatoes

Combine the juices, garlic, oil, salt, pepper and optional seasoning in a large bowl.  Reserve approximately 1/2 cup of the dressing in a separate container for serving. Toss shrimp in remaining marinade.  Refrigerate for at least 30 minutes and up to 2 hours.

Heat grill to medium-high heat.  Thread shrimp onto skewers.  Grill, turning once, until pink and just firm, about 2 minutes per side. Place on a platter and drizzle with some reserved sauce. Sprinkle green onions and serve.

Serves 6

S’Mores Cookie Bars

 

For some reason, I’m in a list-making mood today.  So here it goes…the top ten remarks about these S’mores Cookie Bars:

1. Yes, I have been baking again and no, I haven’t lost my mind (yet). 
2. I would like to thank my theatre friend, Karen Arnold for asking for a S’Mores cookie bar recipe on Facebook.  Her post prompted me to do a bit of online exploration, which eventually led me to this recipe on the Hershey® website.
3. These are beyond easy to make and even better to eat!  See the one in the photo?  That was the lone survivor, and it disappeared moments after this photo was taken.
4. Speaking of the photo, it’s a little different, isn’t it?  It also shows off my awesome King Arthur 8″ baking pan.
5. Speaking of the baking pan, this one is fabulous!  I’ve learned the hard way over the years, that good-quality bakeware makes all the difference in the world.  This particular one is available on King Arthur Flour’s website for $16.95.  Buy it!
6. Something else that makes all the difference: fresh ingredients, especially baking powder!  If you bake infrequently, like I do, it pays to always check the expiration date of your baking powder.  Again, a lesson learned the hard way.
7. While we’re discussing ingredients, I need to confess that there is marshmallow fluff in this recipe.  I’m not exactly sure what is in marshmallow fluff other than corn syrup and a lot of air.  As my daughter would say “A substance not found in nature.”  Typically I don’t use ingredients like this, so if you could just keep this between the two of us, I would greatly appreciate it.
8. You’re tired of reading this list, I can tell.  You want to bake and eat these NOW! Well, ok.  I get it.  I’ll stop short of ten points, so that we can get down to business here.  Happy baking!

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 (1.55 oz. each) HERSHEY’S Milk Chocolate Bars
• 1 cup marshmallow fluff

Directions:

1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow fluff. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Halibut with Pine Nuts, Tomatoes and Niçoise Olives

So a funny thing happened to me today as I was having a rare moment of down time.  I realized it had been a while since I posted to my blog.   Time to head to my “thinking chair” and craft a brilliant piece on the  Chicken Piccata recipe I made last week.  Only to discover I already had another blog post in draft form.  Just sitting there like a well behaved dog wagging its tail.   Ready to be shared with the masses.  My most awesome halibut recipe…how could I have forgotten!  So without further adieu…

I can say without hesitation that this is perhaps one of THE finest seafood recipes I have ever encountered.  Especially for those of you that may be slightly intimidated by preparing fish, really…honestly…you cannot go wrong with this dish.   The fish steams in a succulent mixture of tomatoes, olives and pine nuts.   Healthy and as pretty as a picture.  What more can one ask?

Note the bread in the photo?  An absolute must for soaking up the sauce.  Or alternatively, serve over a bed of angel hair pasta.  Most definitely dinner-party-worthy, although I’m still a tad conflicted on a wine pairing for this one.

Halibut recipe?  I’m ready to click the Publish button.  Go forth and conquer the food world my friend.  Your time has come.

1 Tbs. extra-virgin olive oil
3 medium cloves garlic, chopped
1/2 cup dry white wine
3 cups grape tomatoes, halved (quartered if large)
1-1/2 cups lower-salt chicken broth
1/2 cup pitted, halved Niçoise olives (or other pitted, black brine cured olives)
4 skinless filets of halibut (black cod or Pacific cod may be substituted)
Sea salt and freshly ground black pepper
1 Tbs. chopped fresh thyme
2/3 cup pine nuts, toasted

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Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.

Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Serves 4

Emmy’s Frozen Peanut Butter Pie

Before I begin to gush about this sinfully delicious dessert, I must first pay tribute to my dearly departed Cuisinart food processor, whose last heroic deed was to process the pie filling before it’s 30+ year old motor finally gave out.

The machine was passed down to me in the late 1980′s by by late mother-in-law, Jean.   Judging by the “Made in France” label on the bottom,  I am guessing the unit dates back to the mid-1970′s, making it one of the earliest models available.  As a friend of mine commented on Facebook “It looks like something the Brady’s had.” (reference to The Brady Bunch).  Indeed, it’s very likely they did!

Anyway, my Cuisinart was a true workhorse in the kitchen, processing countless batches of pesto and hummus, pureeing soups and kneading dough.  I rarely used it for slicing and dicing, though.  Still prefer to do that the old-fashioned way with my hands and my chef knife.   A few years ago, the plastic bowl developed a hairline crack, which meant it’s liquid processing days were over.  I was tempted at the time to replace it, but by then it was like an old friend. I was not ready to put it out to pasture quite yet.

Then yesterday, my daughter decided she wanted to make a peanut butter pie.  I brought up “Old Faithful” from the basement and we began to process the ingredients, but from the very beginning, the motor seem to labor and slow…and eventually, it just went out on us.  Sad indeed.

Our mourning period, however,  was rather short-lived.  After we tasted the pie, we were soon doing happy dances around the kitchen.   This recipe is going right to the top of  my “Awesome Desserts to Make” pile.  We used a store-bought Oreo® pie crust, but if you’re so inclined, feel free to make your own.  Garnishes can be fun and varied as well.  We opted for chocolate syrup and whipped cream.

Today’s task is to search for a replacement for Old Faithful

…and also resist the temptation to eat a slice of the pie for breakfast!

• 1 1/2 cups powdered sugar
• 1 cup creamy peanut butter
• 1 8-ounce package cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• 1 cup chilled whipping cream
• 1 purchased 6-ounce chocolate cookie pie crust
• Optional garnishes: chocolate syrup, whipped cream, chopped peanuts

Blend powdered sugar, peanut butter, cream cheese and vanilla in processor until smooth, occasionally scraping down sides of work bowl. Transfer mixture to large bowl. Beat cream in medium bowl to soft peaks. Fold cream into peanut butter mixture in 2 additions. Spoon peanut butter filling into crust and smooth top. Freeze pie until filling is firm, at least 3 hours. (Can be prepared 1 week ahead. Cover and keep frozen. Let stand room temperature 20 minutes before serving.)

Old Faithful R.I.P

Italian Easter Bread

A few nights ago I was making a short shopping list for Easter Sunday supper.  Just a few last minute items, including dinner rolls.  Of course being the multi-tasker that I am, I was also browsing through various food blogs on the internet.  And when I spotted this recipe on Pennies on a Platter, I stared in awe.  Store bought rolls were scratched.  With Mixmaster and yeast in hand, I was ready to put my baking hat on!

The results even surprised me, as I do not consider myself much of a bread baker at all.   The dough is very forgiving and comes together in minutes.  It rose beautifully and as you can see, turned out pretty as a, well…picture!   Nice crust and a soft, buttery interior.  A bread truly deserving of the lamb-shaped butter that I serve every year.  This is is definitely going to be a new Easter family tradition, even if we’re not Italian!

Here is a link to the recipe: Italian Easter Bread.  Thanks to Pennies on a Platter and to one and all, wishing you a blessed day.

Braised Chicken Thighs with Basil & Olives

I love food matches made in heaven:  lamb and rosemary, port and chocolate, french fries and ketchup, Mama Nunz garlic cheeseburger and Little Kings Ale  at 3:00 a.m. (don’t ask).    You just know when that flavor combination hits the mark, and in this dish these classic flavors are absolute soulmates.  Garlic, olives, basil and tomatoes have existed together for centuries, in cuisines throughout the world.

I will also admit to being completely olive obsessed lately, ever since I discovered Castelvetrano olives in mass quantity at Costco.  But I digress…

I was led to this recipe by necessity: chicken thighs on sale at Whole Foods, along with a spare package of fresh basil in my fridge.  Just had to pick up a can of crushed tomatoes, kalamata olives, some green beans for a side dish and a bottle of wine.   You may also want to stock up on garlic because this recipe calls for a whopping twelve cloves.  Which in turn brings me to one of the most interesting aspects of this recipe and a first for me: cooking with whole cloves and mashing them at the end with a fork.

No surprise that Food and Wine nailed this technique and I am now a big fan!  This gives the sauce a nice mellow garlic flavor.  Not overpowering and not burned.  A perfect marriage with the bright flavors of the fresh basil and tomatoes.  And yes….those olives, oh my!

May they all live happily ever after.

Braised Chicken Thighs…

 with Basil & Olives

INGREDIENTS

1 TBS olive oil

8 chicken thighs (about 3 pounds in all), bone-in or boneless, skin on or off

1 teaspoon salt

Fresh-ground black pepper

1 onion, chopped

12 cloves garlic, peeled

2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried rosemary

1/2 cup dry white wine

1/2 cup canned low-sodium chicken broth or homemade stock

1 cup canned crushed tomatoes in thick puree

1/3 cup halved and pitted black olives

1/3 cup chopped fresh basil

1. In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
2. Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the rosemary and wine. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately 1/4 cup, 1 to 2 minutes.
3. Add the broth, tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Stir in 1/8 teaspoon pepper and the basil, bring just to a simmer, and serve.

Serves 4

Simple.Spring.Salad

So yes it feels more like summer here in Chicago than spring.  I’m not complaining.  Trust me, NO ONE is complaining.

Outdoor dining tables and umbrellas are popping up all over town.  Weekend burgers on the grill are wafting through the air.  And my slow cooker is taking a leave of absence in my basement.  Heck I even wore a skirt and sandals to work yesterday.

Of course this being Chicago, we may be knee deep in snow next week, so while the going is good, I’m definitely taking advantage of it! For me, that means simple meals on the grill and always a fresh, simple green salad.  Simple, as in green greens with a sweet, garlicky white balsamic vinaigrette dressing and  sprinkle of fresh goat cheese.

The beauty here is there are no hard and fast rules for the salad.  Just keep it green and keep it fresh.  Fresh…as NOT salad in a bag.  Know there is a time and a place for bagged salads, but this isn’t it.   Spring is the time to pick up a bunch of fresh spinach, a head of butter lettuce, romaine, green garlic, tender peas, spring onions and fresh herbs.  Then take about 30 seconds of your life and make a fresh homemade vinaigrette.  Actually, make a lot of it, because it will keep well in the fridge for weeks and you may quickly reconsider bottled dressings.

Speaking of bottles, a nice Chenin Blanc from South Africa would do quite well with this salad.  Maybe a grilled salmon fillet or some sauteed shrimp.

Simple spring is simply…divine.

6 cups fresh greens, rinsed and dried (any combination of spinach, iceberg, romaine, endive or frisee)

2 scallions or spring onions, thinly sliced

1 TBS fresh delicate herbs (parsley, chives, chervil)

1 cup fresh cooked peas or edamame (optional)

1/2 cup crumbled goat cheese

White Balsamic Dressing

2 cloves garlic, minced

1 TSB Dijon mustard

1/3 cup white balsamic vinegar

3/4 to 1 cup extra virgin olive oil

1/4 tsp Kosher salt

1/4 tsp coarse black pepper

1. For salad, combine greens until ready to serve.
2. To make dressing, place garlic, mustard and vinegar in a glass bowl.  Whisk to combine.  Slowly pour in olive oil, whisking constantly.  Add salt and pepper and taste.
3. Pour just enough dressing over greens to coat (you will have way more dressing than you need.  Just place the remaining dressing in an airtight container and refrigerate).  Toss lightly with tongs or salad forks.  Place in bowls or on plates.  Top with goat cheese and serve with an extra grind of black pepper.

Serves 4

Seared Scallops with Creamy Spinach and Leeks

As a ten year old girl, there is no way I ever imagined myself blogging about scallops and spinach.  First of all, in 1971, there were no personal computers and no internet..and thus no such thing as blogging.  Then there was the matter of my intense dislike of all things green and swimming creatures.

After all, I was the kid who when treated to lunch at the legendary seafood restaurant Bookbinders, in Philadelphia, ordered a hamburger.  I was also the kid who spent most Sunday suppers at my grandparent’s home, frantically trying to conceal my peas under my mashed potatoes.   I suppose my parents took some comfort in the fact that every now and then I would eat a pickle.  You know, pickles are green.

Indeed, my culinary transformation has been as remarkable as the tech revolution.  Because here I sit decades later, giddy with excitement over the meal I made last night: a bed of cream spinach and leeks topped with seared scallops, fresh ciabatta and a fragrant Pinot Gris from Oregon.  And, thanks to the marvels of microchips and mysterious things that happen in the airwaves, I can share this recipe with you.

One point I need to emphasize: this creamed spinach is rich and flavorful beyond belief.  So if seafood isn’t your thing, feel free to make the spinach and serve it with a grilled filet mignon, roasted lamb chops, or a sauteed chicken breast.  Of course the seared scallops are in this case, total icing on the cake.  Remember the four simple rules of scallops:

• buy fresh, preferably dry packed scallops
• pat them dry
• season only at the last minute and
• get that oil as hot as possible before adding scallops to pan

This meal is minimal prep and comes together in about 15 minutes.  Nice for a busy weeknight and yet elegant enough for a dinner party, served with a dry sparkling wine.

Oh Bookbinders, had I known then what I know now…

2-1/2 Tbs. unsalted butter
10-12 oz. baby spinach (about 12 loosely packed cups)
2 medium or 1 large leek (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
Sea salt and freshly ground black pepper
2 large cloves garlic, minced
1/3 cup dry white wine
1/3 cup heavy cream
Pinch freshly grated nutmeg
2 Tbs. freshly grated Parmigiano-Reggiano
10 large dry-packed sea scallops
4 tsp. vegetable oil

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Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (adding a tad more butter if necessary). Squeeze handfuls of the spinach to release as much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it’s thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm.

Pat the scallops dry and remove the side muscle if still attached. In a large nonstick skillet, heat the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Serve the scallops over the spinach.

Serves 2-3 adults

Turkey Bolognese Sauce

I have found over the years, that people frequently make assumptions about chefs and serious cooks.  One of the more common ones ones being  that the children of cooks and chefs are extraordinarily adventuresome eaters.  That products like foaming cheese substance in a can, pizza flavored “anything,” smiley fast food meals with toys, etc. never grace our childrens’  lips.

Under this theory,  Rick Bayless’s daughter is toting Guajillo Chilaquiles to school instead of a PB&J.  Emeril’s little ones snack on crawfish etouffee instead of microwavable pizza bagels.  And my children are clamoring for seared salmon, warm lentil salad and sauteed swiss chard every night for dinner.  While  I cannot speak for Rick or Emeril, I can say with great certainty at Chef Ann’s household, this couldn’t be further from the truth!   Especially when it comes to my beautiful and wonderfully talented 16-year-old daughter, the one whose culinary adventures rarely extend beyond pickles, pasta, pizza and milk.

Thank God for milk.

And as common to many selective young eaters, there must never EVER be bits.  If you’re a parent, you know what this means.  Tomato sauces must be smooth as silk without a trace of an onion or (heaven forbid) an actual tomato.  Orange juice must be free of any pulp.  Every occurrence of a vegetable or herb will painstakingly be removed to the dismay of her food loving mother.

Enter Bolognese sauce.  That supremely flavorful and seductive sauce with origins in Bologna, Italy.  Traditionally made with a variety of minced meat and vegetables, milk and about as many variations are there are varieties of pasta.  Let’s focus on that word “minced,” shall we?  Minced means chopped into teeny pieces and cooked until they literally melt into the sauce.  And that, in turn, means.  Yes, you guessed:  NO BITS!

My children adore Bolognese sauce and this version surprised me with it’s flavor and complexity.  Bonus feature: using lean ground turkey, low fat cottage cheese and cream cheese, really lightens it up.  Processing the veggies in a food processor saves times.  It’s a win all around.

My daughter would also like to add that it goes great with a side of pickles and milk.

1 Tbsp olive oil
1 lb. ground turkey breast
8oz bulk Italian turkey sausage
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 Tbsp minced garlic
1 cup 2% cottage cheese
1/4 cup tomato paste
1 can (28oz) Italian style diced or crushed tomatoes in juice  (I like Muir Glen brand)
1 cup dry red wine
2 Tbsp balsamic vinegar
1 tsp each dried oregano and basil
1/2 tsp kosher salt
1/4 – 1/2 tsp red pepper flakes
1/2 cup low fat cream cheese (also called Neufchatel)
1 cup chopped fresh parsley

Heat oil in a large sauté pan or Dutch oven over medium-high.  Add ground turkey breast and sausage breaking into smaller chunks; cook until browned.

Process onion, carrot, celery and garlic in a food processor until minced; add to browned meat. Cook vegetables until softened, 5 minutes. Process cottage cheese in food processor until smooth, 2 minutes; stir into meat mixture in pan.

Stir in tomato paste, cook 1 minute. Add tomatoes, wine, vinegar, oregano, basil, salt and pepper flakes. Reduce heat to medium-low; simmer sauce for 40-45 minutes, stirring occasionally. Add the cream cheese, stirring until melted, then stir in parsley.  Season to taste and add additional salt or pepper if necessary.  Serve over rigatoni, penne,  or pappardelle.

Makes 7-8 cups sauce

Slow Cooker Pot Roast with Garlic Thyme Gravy

Alternate title to this post “Channeling June Cleaver.”  Because every time I think of pot roast, I think of the Cleaver family meals and I’m pretty sure they were always eating pot roast or meat loaf.  And gosh darn it, June pulled it off every single time in her nicely pressed dress, high heels and pearls.   I am nowhere near being a 50′s fashionista, but what I lack in couture, I more than make up with kitchen gadgetry.

When  it comes to pot roast, I’ll take my slow cooker over cultured pearls any day!

Slow cookers and pot roast = a match made in heaven.  That said, I am a recent convert to slow cookery.  Prior to my going back to work in the fall of 2010, the only slow cooker I owned was a relic Crock Pot from the 1980′s (pretty sure that’s the Paleolithic era, correct?).  In my mind all it was suitable for was serving hot apple cider at a party.  I also admit to being somewhat of a food snob.  Crock Pots were the realm of the “I’m Too Lazy to Really Cook” crowd.  You know, throw in a cheap piece of meat, a couple cans of cream of anything soup and cook it till it’s mush.

OK, so I was really wrong.   I quickly realized after starting work, that I just couldn’t pull off getting dinner on the table with lightening speed.  Not even Rachael’s 30-minute-meals could save me.  I thought about trying the Crock Pot again, but the vintage model definitely had to go.  After doing some thorough research I settled on this mighty fine Hamilton Beach programmable 6-quart model, for a mere $40.  Collected a batch of new recipes.  We’ve been living happily ever after.

As for this pot roast, I will say there is a fair amount of front end time, but it is way worth it.  And when it’s done, it’s done.  No last minute gravy making, etc.  You want a bit of over the top?  Serve these with a side of mashed potatoes made with a little creme fraiche and garnished with chives.

Oh Ward, Wally and the Beave would be so proud.  And I doubt they’d even notice I traded in the dress and pearls for sweat pants and sneakers.

3 TBS vegetable oil

1 3-4 lb chuck roast

Kosher salt and coarsely ground black pepper

1/4 cup all purpose flour

2 TBS tomato paste (see Note>)

1/2 cup dry white wine

1 1/2 cups low-sodium beef broth

1 TBS Worcestershire sauce

2 cups sliced onions

6 medium carrots, peeled and cut into 3-inch pieces

3 large celery ribs, cut into 3-inch pieces

6 cloves garlic, chopped

3-4 sprigs fresh thyme

2 dried bay leaves

Chopped parsley (optional)

Preparation

Remove roast from fridge about 30 minutes prior to cooking.  Pat dry and season with Kosher salt and freshly ground black pepper.  Heat oil in a large saute pan and brown roast on all sides, about 10 minutes.  Transfer roast with a slotted spoon to a 4-6 qt. slow cooker.

Stir flour into saucepan and cook for about 1 minute.  Add tomato paste and cook for about 1 additional minute.

Deglaze saute pan with wine, cooking until liquid evaporates.  Stir in broth and Worcestershire sauce; bring mixture to a simmer, scraping up any browned bits.

Transfer broth mixture to the slow cooker.  Add the onions, carrots, celery, garlic, thyme and bay leaves.  Cover and cook on high setting for 4-5 hours or on low setting for 8-9 hours.

Remove roast from cooker and cut into serving pieces.  Spoon any fat from the gravy in the slow cooker.  Serve roast with vegetables and some spoonfuls of gravy and fresh chopped parsley for garnish.

Serves 4-6

Note> Recipes that call for just a tablespoon or two of tomato paste can pose a challenge if all you have available is a small can.  The leftovers frequently end up getting discarded or buried in the back of the fridge.  My solution is to purchase tomato paste in a tube.  And most recently, I’ve discovered a fabulous tomato powder at the Savory Spice shop near my house.  It can be reconstituted to create paste, sauce or juice.  A must have and available online!