pot roast - low & slow

Slow Cooker Pot Roast. I love Pot Roast, just tired of the same old >>> add onion soup dry mix, soy sauce....... What you see above is flavorful Chuck Roast served with Corn Pudding and Bodacious Biscuits. If you follow my blog you know you should have Corn Pudding and Bodacious Biscuits in the freezer, ready to heat and serve along with the meat and taters. If by chance you don't, click on the links above. I divided the meat in five servings, put one on my plate for dinner along with some potatoes, carrots and onions. I divided the vegetables and put the Chuck Roast, Potatoes, carrots, onions and juice in quart freezer bags, squeezed the air out, flattened and put them in the freezer. I did share a little with Picasso (me Perro), my dog. I live alone with Picasso, so, almost everything I cook freezes well. A little butter on my Bodacious Biscuits, Aji Sauce on my chuck roast and a little Mambo Sauce for dipping and the vegetables, these recipes are a click away. Ready to do a little sous chef work? After that you come back in 10 hours and eat.

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INGREDIENTS

2-3 pound roast, I'm using Chuck Roast. 

1 TBL olive oil

1 TBL salt

1 tsp thyme

1 tsp basil

2tsp black pepper

2 bay leaves

4-6 cloves garlic (chopped)

1 pound carrots

3-4 med size potatoes ( I used yellow potatoes)

2 small apples, I Used gala (cut into wedges)

2-3 small onions, I used red onions (cut in wedges)

32 ounces chicken or beef stock (I used chicken base and made my own, dissolve in 32 oz water)

2 TBL cornstarch

2 TBL soy sauce ( I know, just had to to add a little)

DIRECTIONS

Combine salt, thyme, basil, black pepper in a small bowl (spice blend). Rub roast with olive oil and coat with spice blend. Any spice blend and olive oil left over, add to slow cooker.

Heat skillet with a spot of oil to med high and brown all sides of the roast, transfer to slow cooker. Add vegetables and bay leaves to cooker. Mix stock with soy sauce, cornstarch and garlic, add to slow cooker.

Cook low and slow, use that 10 hour setting. I know sometimes you are in a hurry, go ahead use the 5 hour setting, either way, it's great!

  

rosquitas

My final bake of Rosquitas with a few Spritz cookies

Earth Chef, Open Border Experimental Fusion Cooking. Have you wondered what that means? Well, here's the experimental part. As I have stated in previous post, I have spent a little time in Peru. Rosquitas are sold in the grocery stores, open market, convenience stores, etc, etc. Spritz cookies (butter cookies) are made with a cookie press, post for a later date (Spritz cookies are not Peruvian). Rosquitas are slightly sweet, dense, crunchy and addictive, some have sesame seeds others do not, all have a hint of Anise. Normally I don't like Anise (licorice) flavor, however it makes the Rosquitas. I tried to get the recipe for these addictive treats from the Metro Grocery baker. In his broken English and my few words of Spanish he explained the simple ingredients, flour, sugar, shortening, anise. He told me regular azúcar (granulated sugar). Long story longer, I found a recipe on Morena Cuadra's blog, Peru Delights.com , as you will notice she uses powdered sugar (azúcar fina or azúcar polvo). I made a batch using her exact recipe, the dough was crumbly and came apart when rolling even after adding a little more water. Experiment time, I made a batch using granulated sugar, on one of those days my excitement was greater than my mental capacity. I used the same amount of granulated sugar as powdered sugar, oops, can you say sweet Rosquitas. But, from this mistake I found the dough to be more pliable and rolled easy. It's a good thing I like sweet. I also tried using butter, I even added lime juice and a little baking soda (using powdered sugar). I love butter but not in this cookie, better to make Spritz cookies (butter cookies). With all this said the following is my adaptation of Morena's Rosquina's recipe, Thank you Morena! Please check her site out, great Peruvian recipes. 

I have several shots of different batches I have made, I will throw a few in. This recipe is like the original except I add fresh squeezed mexican lime juice and toasted sesame seeds. I really like the addition, just wish I had Peruvian Lemons (limes). I think the granulated sugar would be great and give a more workable dough, I need to calculate the correct amount. Anyone have the formula for powdered sugar to granulated? I did add more water to the dough and it made it easier to work and platt.

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325 degree oven

INGREDIENTS

3 cups flour
1 cup confectioners sugar (powdered sugar)
1/2 tsp salt
3/4 cup shortening, melted
1 tsp anise extract
juice of one mexican lime (about 1 TBL)
2 TBL toasted sesame seeds
1/4 cup water (plus more as needed)

DIRECTIONS

Sift flour, salt and sugar in a medium bowl, mix well and make a well in the center. Add the melted shortening, lime juice, anise extract, water. Knead until mixture forms a soft dough, adding a little water as needed, add sesame seeds and knead until distributed evenly. Important: Cover dough with a clean cloth and let rest for 30 minutes or so.                          

Spray two baking sheets (I used 13 1/2" X 16 1/2" pans, I got 20 smaller Rosquitas per pan) with no stick cooking spray and place the rosquitas close together. Pinch off a small portion of dough, a little smaller than the size of a golf ball, divide ball in half and roll with your hands to make two ropes, a little smaller than a pencil, six to nine inches long. Join the ends of two ropes and flatten them, platt, one piece over the other. Make in the shape of a circle and join the ends, place on sprayed pans. Repeat process. The larger you roll the ropes, the more dough you use, the bigger the Rosquitas and the bake time is longer. I prefer a smaller, bite size Rosquita cookie. Try to keep your Rosquitas the same size. Spray two baking sheets (I used 13 1/2" X 16 1/2" pans, I got 20 smaller Rosquitas per pan) with no stick cooking spray and place the rosquitas close together. Put in the fridge for two or more hours, better overnight. Preheat the oven to 325 degrees, and bake the rosquitas until they are a light golden brown. Do not over bake, they brown more after you remove from oven. Place on cooling racks. Store in an airtight container, freezer bags work well and Roquitas freeze well. TIP: Just as they begin to brown around the edges, check the bottom of one. If it is nice and brown, the Rosquitas are ready to remove from oven.

I know this seems like a lot of trouble for a basic cookie but they are sooo worth it! I actually use the juice of two limes, however I really like lime in most all baked goods (and sauces, pot roast, most everything), it seems to explode the flavor without being in your face. Enjoy!

  

Lime and toasted sesame seeds not shown