Saturday, June 18, 2016

MISS ISS I PP I Pot Roast Sans Packets

I'm not known for using packets of anything, with very few exceptions. Here is a recipe I found on Pinterest that called for a packet of ranch dressing and au jus mix....Both definitely out for me.

I start with my garden and pick a large handful of each of these herbs:


Carry to your prep area, wash and dry, then set aside.

Then I carmelise a large onion.  Just use a smidge of oil and add sliced onions, sprinkle with a pinch of brown sugar.   Cook slowly, about 20 minutes with a stir now and again.  Place in a slow cooker.

Next, Brown both sides of a 3 lb. chuck roast in the same pan as the onions.  Place the roast on top of the onions in the slow cooker.  Deglaze the pan with 2 cups veg, or beef stock and a splash of Marsala, and a dab of Marmite.  Pour all this into the cooker. Next mix together dashes of garlic powder, onion powder, and smoker paprika, salt and pepper into 1/4 cup of cornstarch.  Put this mixture over the meat rubbing it in a bit.

Now comes the fresh herbs, grind them up in a food processor and put on the meat.  It is time to adorn the roast with 6 pepperoncinis chopped into rings. The shining glory on the top is a stick of butter. 

Slow cook for 8 hours.  Forget about it!

You will left with a tasty gravy ready to serve with the meat and over potatoes of your choice.  Garnish with a few more pepper rings for a bit of jestiness and color.


Wednesday, June 1, 2016

Capers with Dandelions

The word is out about the health benefits of dandelions.  Here we will talk about the edible treatments of the flowers, buds.  In a future time we can discuss the benefits of the leaves and roots.  On another blog we made infused oil and hair rinse - Salve, Rinse, Repeat

The buds can be used as capers!  The capers shown here are pickled in a sweet and sour brine.

 I also used some flowers to make an infused syrup.  

Collect your flowers and buds.

Leave some for the bees!


Dry the flowers in a low heat oven.  As low as your oven will go.  Leave for a few hours, until dry.  

The buds will be placed in a jar waiting for the company of the rest of the ingredients.

For the caper brine:

1/4 c. apple cider vinegar
1/4 c. honey

Heat until bubbly and pour all at once into the jar with the buds.  Add a few pinches of juniper berries and a few pinches of pink peppercorns.  Let cool and then cover.  Put into the refrigerator to mature, about a week.  Use as you would use bought capers in dishes like chicken piccata. 

For the syrup:

1 c. dried dandelion flowers
1 c. cane sugar
1 c. water

Bring the sugar and water to the boil.  Pour over the dried flowers in a jar.  Cool.  Cover and put in the refrigerator to infuse over night.  Strain.  This can be used in any dessert you want to try it on.