Pasta Sauce...from scratch?!?!

One of Mr. D's claim to fame is that he can make pasta sauce from SCRATCH. I was honestly skeptical, but THIS sauce is amazing! I can't let Mr. D one-up me in the kitchen, so decided test my tomato peeling skills this week. Mr. D has a helpful technique, but peeling tomatoes is tough! They are slippery and messy...I had tomatoes flying off my counter and splattering on the floor.

It was all worth it because I was able to make two pots of tomato sauce and improve Mr. D's recipe by adding sausage and mushrooms. Now we have an extra jar in the fridge that will save me from cooking a few meals in the coming weeks. I also think I'm going to whip up another batch and freeze it for when I get lazy during the cold Chicago winter.

I started by using Mr. D's tomato peeling technique on my beautiful Roma tomatoes. It made it petty easy, but it still took me a good 30 minutes to get them all peeled.

I started by cutting an "x" in the bottom of the tomatoes. This helps the skin slide right off the bottom later on.

Working with 5 tomatoes at a time, place them in boiling water for 20-30 seconds and then immediately shock them in ice water. The skins should peel right off after about 5 seconds.

Now its time to take your tomatoes from gorgeous to MESSY. Be sure to guard your fingers watch out for slippery culprits. Cut each tomato in half lengthwise and squeeze out all the juice and seeds into the sink.

Chop your carrot, onion, and 4-5 cloves of garlic. Sautee the vegetables in olive oil until the onions are translucent.

I chose to add mushrooms and sausage to give Mr. D's recipe a little more pizazz. I went with spicy Italian sausage and 2 teaspoons of red pepper flakes because like a little heat in my pasta sauce. Instead of regular white mushrooms, I got some flavorful Creminis at the market. Let the sausage and mushrooms cook then add the contents of the pan and peeled tomatoes to a slow-cooker pot.

Finish it off with some whole, peeled garlic cloves and fresh basil. I cut off the bottom of the garlic heads and zapped them in the microwave for 1 minute to make them easier to peel. Set your slow-cooker on simmer and cook for 10 hours. I broke some slow-cooker rules; occasionally stirring the sauce and breaking apart the tomatoes a little more. The sauce may look a little "juicy" when its done cooking, but I used a pastry blender and it really improved the consistency. If its still to runny when you go to serve it just pour the juice off the top.

Fresh Pasta Sauce

Prep Time: 45 mins          Cook Time: 10 hours       Original Recipe Yields ~6 cups

Ingredients

• 15 Roma tomatoes
• 3 tablespoons olive oil
• 1 medium carrot chopped
• 2 medium onions (chop 1)
• 2 heads of garlic
• 3 Italian sausage links (use hot if you like spice)
• 3 cups of mushrooms, sliced
• 2 cups basil, chopped
• 2 teaspoons red pepper flakes (optional)
• Salt and Pepper to taste

Directions

To peel the tomatoes:

1. Bring a pot of water to a boil.
2. Cut an "x" on the bottom.
3. Cook in boiling water for 20-30 seconds.
4. Immediately shock in ice water, then peel off the skin.
5. Half each peeled tomato lengthwise.
6. Squeeze out the seeds and juices.
7. Place in slow cooker pot and break up. 

 For the Saucs:

1. Chop 1 carrot, 1 onion, and 4 cloves of garlic.
2. Heat oil in a large saucepan.
3. Cook carrot, onion, and garlic for 10 minutes on medium heat. Season with salt and pepper to taste.
4. Add sausage and break-up your links in the pan. Cook until browned.
5. Add mushrooms and red pepper flakes (optional) and cook for another 5 minutes.
6. Combine contents in the saucepan into the slow cooker.
7. Add chopped basil.
8. Peel the rest of the garlic cloves and add to slow cooker.
9. Slice one onion in half and put in slow cooker.
10. Cooker on simmer for 10 hours.
11. Before serving break-up tomatoes with a potato masher or a pastry blender.

Restaurant Quality Chicken Madras Curry

Mr. D and I love Indian food! We've scoured the city of Chicago, from Devon st to downtown, for the best take-out and dine-in options. Unfortunately, our go-to choice is a budget buster and happens to be right near our apartment.

When I began my journey through the kitchen I knew I needed master Indian curries that made me think I was eating take-out from India House. After finding impossible looking recipes on the internet I sought out my mom's friend, C. She cooks wonderful curries and gave me a great recipe for Coconut Chicken Curry that resembled my Chicken Madras order from India House. This seemed like something I could do and after seeing Mr. D's reaction, it will definitely be a repeat recipe. I changed C's recipe a bit by taking a few liberties with the spices and decided to try out my new slow-cooker.

First I chopped up 1 large onion, peeled 5 cloves of garlic, and chopped and de-seeded 4 dried, hot red chillies.

Heat 2-3 tablespoons of oil in a large sauce pan. Fry onions on high for a few minutes. Add 2 tablespoons of tomato paste, the minced garlic, 1-2 inches fresh minced ginger root, and chopped chillies.

Cook for another 2-3 minutes stirring occasionally. Add 1 teaspoon turmeric, 1 teaspoon ground cumin, and 1 teaspoon ground corriander. Turn the heat to low after another minute and add one can of coconut milk.

Take in the fragrant aromas and continue cooking while you prepare your chicken. I used a package of boneless chicken thighs (8 pieces). Pour sauce into your slow-cooker and cover for later.

Add 1-2 tablespoons oil to your saucepan and heat on medium. Add chicken thighs. Season with 2 t. curry powder, 2 t. ground cumin, 2 t. ground coriander, and cayenne pepper per your taste preference. Brown chicken until it turns white then add it to the curry sauce in the slow cooker.

Cook on low for 7-8 hours. When its finished skim some of the fat off the top and stir curry. I served my curry with some left over basmati rice and naan I bought at Trader Joe's.

My Chicken Madras was a HUGE success with Mr. D! Next time I would half the amount of chicken or double the amount of sauce I made. The best thing about curry is your can customize the spices and hotness to taste preference. You can also make extra sauce to save for a later date. I'm officially sold on the slow-cooker curry!

Chicken Madras Curry

Prep Time: 20 mins      Cook Time: 7-8 hours        Serves: 2
20 mins

Ingredients

For the Sauce:

• 1 large yellow onion
• 4-6 cloves of garlic
• 1-2 inches ginger root
• 4 dried red chillies - chopped and deseeded
• 4-5 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground corriander
• 1 can coconut milk (light is fine also)

For the Chicken:

• 4 boneless chicken thighs
• 2 teaspoons curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper (adjust for preference of spice)

Directions

For the sauce:

1. Chop onion.
2. Peel garlic cloves
3. Heat 2-3 tablespoons of oil in a large saucepan.
4. Add onion and cook on high for 2-3 minutes.
5. Stir in tomato paste, garlic, ginger, and chillies.
6. Add turmeric, cumin, and corriander.
7. Turn the heat to low after another minute and add one can of coconut milk.
8. Cook, stirring occasionally for another 5 minutes. Then pour curry sauce into your slow cooker.

For the chicken:

1. Heat 1-2 tablespoons oil in your saucepan.
2. Add chicken.
3. Season with curry powder, cumin, coriander, and cayenne pepper.
4. Cook until all sides are white, then add to the slow cooker pot.
5. Cook the curry on low for 7-8 hours. When done, skin fat from the top and serve over basmati rice.

The Perfect Tailgating Addition - Pulled Pork

I would say fall is my favorite season. I love waking up for an early morning run and feeling that crisp air bite at your lungs. Spending most my high school years and college in the beautiful Northeast, I was able to witness the magical changing of seasons and pristine fall colors. Now that I live in Chicago, I have learned to appreciate fall and enjoy every crisp, sunny weekend I can before the dreaded snow hits our city.

Fall also means football, chili, tailgating, and Halloween! I've adopted the Northwestern Wildcats as my Big 10 team and spend many Saturday afternoons (rain or shine) rooting on the cats at Ryan Field. Aside from the annual Chili Cook-off, I usually just contribute mimosas or beer. This year I thought I'd step it up and try out Mr. D's aunt's Pulled Pork recipe along with some coleslaw. I figured the seemingly easy recipe for slow cooker pulled pork would be a perfect addition to our Northwestern tailgate this Saturday. I got it from Mr. D's sister and have heard rave reviews! After checking out grill master, Bobby Flay's, recipe for pulled pork I decided the only alteration I needed to make was the addition of a rub to give the meat a little more flavor.

I went to my new favorite butcher at Paulina's Market and he helped me pick a hearty 4 lbs chunk of pork shoulder and their homemade BBQ sauce. Pulled pork wasn't going to be the only highlight of the tailgate so I planned for 1/3lbs per person. We ended up with more than enough for 10 people!

I started by seasoning the pork shoulder with salt and pepper on all sides. Then I set-off to create the dry rub. I had to modify Bobby Flay's recipe because I was missing some of the ingredients and I scaled it down, but it worked out pretty well. I combined 1/3 cup Blackened Creole Seasoning, 1/3 cup chili powder, 1 t cumin, 2 t dry mustard, and 2 t coriander in a small bowl. I didn't have any paprika, so I substituted the pre-made blackened creole seasoning because it had paprika and most the other dry rub ingredients. I even saved the left over mix in an extra spice jar for a later date.

 Then I massaged the dry rub into all sides of the pork shoulder. You've got to make sure to work it into the meat so it doesn't all fall off.

It gets easier once this is done! Now you just have to DUMP all the ingredients into the slow-cooker. Cut the onion into 8 sections and add half to the pot. Pour in 1/2 a bottle of BBQ sauce and 1/4 cup cider vinegar. Then add the seasoned pork shoulder, the rest the BBQ sauce, and the can of coke. My 4lbs of pork shoulder was a little too big for the 3.5 quart dish so I had to make sure everything was covered.

Cook the meat for 6-7 hours on high. I accidentally only cook the meat on low for 8 hours and it turned out JUST fine - I'll let you know if its any different when I cook it correctly next time.

The hardest part of the recipe was pulling the pork shoulder off the fat or bones. (There is apparently a TOOL that can help.) I also didn't make it any easier by waiting until 11pm on Friday night after my flag football game and couple drinks with the team. I used two forks and then switched to my hands when I got close to the bone.

Notice all the fat I picked off the meat...maybe this means its a healthy addition to the tailgate?!?!

I put my pulled pork in the fridge until the next morning right before I was going to serve it. Before reheating the pork the next morning I tossed it in BBQ sauce and cooked it on 350 degrees for 20-30 minutes. My pulled pork sandwiches were another successful attempt at food courting. I served them with Barefoot Contessa's coleslaw (modified recipe below), optional hot sauce, and a little extra bbq sauce.

Pulled Pork

Prep Time: 40 mins      Cook Time: 10 hours      Servings: 10

Ingredients

• 3-4 lbs pork shoulder
• 1 large yellow onion
• 1/2 cup cider vinegar
• 2 bottles of your favorite barbecue sauce
• 1 can of coke

Dry Rub:

• 1/3 cup blackened creole seasoning
• 1/3 cup chili powder
• 1 t cumin
• 2 t dry mustard
• 2 t coriander

Directions

1. Get your slow-cooker ready. (I used a 3.5 quart cooker)
2. In a small bowl combine the ingredients for your pork rub and stir until mixed.
3. Season the pork shoulder with salt and pepper on all sides then rub the dry rub over the pork.
4. Cut you onion into 8 pieces and place half in the slow-cooker.
5. Add the cider vinegar and 1/2 bottle of bbq sauce.
6. Place the pork in the slow-cooker, covering it with the sauce.
7. Add the rest of the barbecue sauce and the can of coke.
8. Cover and cook on low for 10 hours.
9. Remove pork should and let it cool for 20-30 minutes.
10. Pull the pork apart from fat and bones using your hands or a fork.
11. Place the pulled pork in a roasting pan and cover with onions.
12. When ready to serve, toss other bottle of barbecue sauce into the pulled pork.
13. Bake for 20-30 minutes at 350 degrees and serve! 

Barefoot Contessa's Coleslaw

Prep Time: 25 mins     Serves: 10

Ingredients

• 1/2 small head green cabbage
• 1/2 small head red cabbage
• 2 large carrots, peeled
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup chopped cilantro leaves
• 1 cup chopped green onions
• 2 cups (16 ounces) mayonnaise
• 1/4 cup Dijon mustard
• 3 tablespoons whole grain mustard
• 2 tablespoons apple cider vinegar
• 2 teaspoon celery seed
• 1 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Chop cabbage, cilantro, green onion, and parsley.
2. Peel your carrots and chop into appropriate size.
3. In a medium bowl combine mayo, Dijon mustard, whole grain mustard, vinegar, celery seed, and celery salt.
4. Stir thoroughly and add pepper to taste.
5. When ready to serve mix in dressing and serve. This helps prevent the vegetables from getting soggy.

Testing my patience with the slow-cooker

Whenever I meet a busy, young professional who cooks I find myself asking them how. When do they have time? What do they make? People either respond by shrugging it off and saying it's not "too difficult" (we all know that's a lie!) or they admit to how much work it takes to plan out their weekly meals. A different friend attributed her success to a slow-cooker. She apparently throws the food into the pot in the morning and has a scrumptious, hot meal waiting when she gets home from work. Sounds too good to be true right? I've been wanting to test a slow-cooker ever since she mentioned it! Unfortunately the overwhelming amount of options on the market and my busy schedule prevented me from taking the plunge. That changed last week. My wonderful Mr. D decided my hospitality in our new, joint-living arrangement was the perfect excuse for a housewarming gift. A slow-cooker is akin to the blender wedding gift in "Father of the Bride," but Mr. D knew I wanted a slow-cooker and picked out just the one I've be pining after.

He got me the Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker with removable ceramic pot, touch-pad control panel, 24-hour timer, and automatic keep-warm function. I had to wait a week to test it out, but I found the perfect, "slow-cooker approved" meat at Paulina's market. I decided to test my hand with some gorgeous beef short-ribs cooked barbecue-style. I modified a recipe found on allrecipes.com (recipe link) to give it a little more pizazz and based on Mr. D's consumption I would say the slow cooker was a SUCCESS! The were even a hit with last weeks left-overs. Next time I would try mashed potatoes and corn on the cob, but left over red potatoes and veggies did the trick as well. 

Start with some bone-in beef short ribs. Bone-in is key since they turned out "fall-off the bone" delicious. Liberally sprinkle the ribs with salt and pepper to season. 

Dredge the ribs in flour. Turn your burner on high,  to prepare your pan heat oil and 3 gloves of garlic. Brown meat for about 1 minute on each side. When done, place them in your slow-cooker pot. Your mouth will already be watering at this point.

Change the heat to medium and cook the onions, remaining garlic, and butter in the same saucepan. Stir them around and cook until they start to soften.

 

Add the remaining ingredients and bring your sauce to a boil. Reduce the heat to low and cook for a few more minutes.

Pour the sauce over the short ribs in the slow-cooker. Take a good look at your concotion because it will be locked up in the slow-cooker for the next 9 hours. According to my Cuisinart instructions you are NOT supposed to remove the lid to take-in the appetizing aromas: if you do, it requires an extra 15-20 minutes of additional cooking time. 

Now for the best part. Set it and forget it! Put your slow-cooker on low heat and in nine hours dinner will be served. 

Your meat will be fall-off the bone tender and you will have some amazing barbecue gravy to serve over your accompanying starch. I also chose to remove some of the fat liquid off the surface. 

Mr. D's meat could barely hang on to the bone! His plate looks pretty delicious even though the barbecue short-ribs are being served with last week's, cold leftovers. 


I will definitely be using my slow-cooker again soon! Next on the list is an Indian curry, Julia Child's Beef Bourguignon, and chili in honor of football season.

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Slow-Cooker Barbecue Short Ribs

Prep Time: 35 mins    Cook Time: 9 hours       Serves: 4

Ingredients

• 2/3 cup all-purpose flour
• Salt and pepper to taste
• 6-8 large bone-in beef short ribs (a 3.5 quart slow-cooker only fit 6)
• 2 tablespoons oil
• 7 cloves garlic, minced
• 1 tablespoon butter
• 1 large onion, chopped
• 1 1/4 cups beef broth
• 3/4 cup apple cider vineger
• 3/4 cup packed brown sugar
• 1/2 cup chili sauce (find in the ketchup section)
• 1/3 cup ketchup
• 1/3 cup Worcestershire sauce
• 1 1/2 teaspoons cayenne pepper
• 2 teaspoons prepared horseradish
• 2 teaspoons dry mustard

Directions

1. Sprinkle your short-ribs with a liberal amount of salt and pepper.
2. Dredge ribs in flour, rubbing the flour on the meat to make sure each is thoroughly coated.
3. Heat oil and 3 cloves of garlic in a large saucepan on high heat.
4. Add ribs and brown them on all sides. (shouldn't need more than 1 minute a side)
5. Remove the ribs and set in the ceramic pot of your slow-cooker.
6. In the same saucepan, add onions, remaining garlic, and butter. Let them cook for a few minutes on medium heat until soft.
7. Add remaining ingredients and bring the mixture to a boil.
8. Lower temperature to med-low and cook for a few more minutes.
9. Add liquid to your slow-cooker pot.
10. Cover the pot and cook on low for 9-10 hours or until meat is tender.