Barbecue Ribs in a Crock Pot

After this hard, cold winter I couldn't wait any longer for the summer flavor of barbecue.  I've never made ribs at home, even during the grilling season.  I've heard that ribs need to be boiled, smoked, tenderized ..... in short, too many steps to intimidate a home cook into driving to the nearest rib joint and placing an order.

I was inspired by online posts of doing them in a crock pot.  Once again my slow cooker made magic.

I saw several rub recipes with a teaspoon of this, two teaspoons of that, but I didn't even get that complicated.  It was so simple, I don't need to write it up as a recipe - just a method.

Sprinkle salt, pepper, garlic powder, onion powder, cumin, smoked paprika and brown sugar on both sides.  I used a fork to rub the seasonings in rather than my hands.

Set the slow cooker on 4 hours.

Then place the ribs on foil-lined trays and put them in a 350 degree oven.  I had to be careful as the meat was already falling off the bone.  Baste with your favorite sauce and cook for 15 minutes for the sauce to bake in.

Add another layer of sauce and bake for another 10 minutes.  You can do this with another layer of sauce if you think it's necessary, or even turn on the broiler to low for about 5 minutes to char it a bit for more of a grilled flavor.

I plan on doing the crock method and using the grill to finish in summer.  Ribs will now be on the menu all four seasons in this household.

Au Gratin Potatoes - Easier than You Think

You'll never want to make a boxed version again.

I served these last night for our next door neighbor and his 5th grade daughter.  She was the first to finish.

This will be an easy crowd pleaser for holiday get-togethers.  Mom serves homemade au gratin potatoes every Christmas, so I know this will go very well with an Easter ham.

They also were a great accompaniment to our crock pot BBQ ribs last night.

This recipe can be done economically or you can be really decadent and use artisan cheeses.  The cheese sauce is the same as when I make homemade macaroni and cheese.

My special ingredient is cream cheese, or goat cheese when I can afford to splurge.  I have found that they bring the same creaminess as using whole milk or cream but adds more flavor and dimension ; therefore, more delicious and addictive.


Prep Time:  approx. 20-30 minutes.  Cook time: 1 1/2 hours  Makes approx. 6-8 servings  (you or your guests will WANT leftovers)

Ingredients:

2 Tablespoons butter
2 Tablespoons olive oil
4 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dry rosemary, or 3 teaspoons fresh (I used 2 teaspoons of powdered rosemary from Penzey's Spices - online ordering possible if no retail stores are around)
2 Tablespoons parmesan cheese

2 cups of shredded or finely diced cheese.  (I used a cup of extra sharp cheddar and a cup of sliced swiss chopped into tiny squares)
4 ounces of cream cheese (half of a standard package) or 4 ounces of goat cheese

6 cups of yukon gold or russet potatoes, peeled and thinly slices (about 6-7 medium potatoes)

3/4 cup of white or yellow onion, finely diced (about one medium)

1 large or two small cloves garlic, minced

Non stick cooking spray


Preheat oven to 350

Peel and slice onions as thin as possible.  Use a mandolin if available and use most narrowest blade.  Keep the slices submerged in a bowl of cold water so they don't turn gray by the time you need them.

Dice onion and garlic and set aside

In a large saucepan, melt butter and add oil on low heat 

Sprinkle in flour and mix until all is smooth

Add milk slowly while mixing to retain smoothness

Add salt, pepper, rosemary and parmesan

Turn stove to medium heat and add the rest of the cheese.  Stir until melted and smooth.  

Turn stove onto high and stir until sauce starts to bubble up.  Remove from heat.

Add onion and garlic, drain potatoes from the water and add.  Stir well.

Pour into a casserole dish or individual gratin bakers that have been sprayed with non-stick cooking spray.  Cover with foil.

Bake one hour.  Uncover.  Bake 30 minutes until fork tender and until desired browning.

Enjoy.

Baked Eggs and Mushrooms in Ham Crisps - by Steve Goldberg

My friend Steve is a poet, home chef and one heck of a nice guy.  I enjoy reading his work on his website and looking at photos he posts on his Facebook page when he makes something delicious.

When he posted these photos last Sunday I knew I had to share.

As you can see, these look impressive for company and cool for the kids.  

I've seen several yummy looking photos on Pinterest, Instagram and food blogs making something similar to this with bacon; but always with some kind of layering or weaving involved to make some kind of basket to hold the egg.  Steve's method seems much more simple without sacrificing presentation or taste.  Plus, it's less greasy which means less mess and less calories.  I love how some of the ham edges wrinkle almost like petals.

As for taste, his recipe calls for more than just an egg.  There is more decadent stuff hidden between the egg and ham which makes a delicious and classy surprise.   I'll be making these soon, and I will definitely be making these when we host out-of-town guests this summer.  Thanks, Steve.

Ingredients:
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups

Preheat oven to 400 degrees F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Easiest Way to Make Fresh Mozzarella Cheese

Making tasty, fresh mozzarella cheese is easier than you think, especially with this 30 minute method.

 I tried two other 'traditional' methods I found online.  I can see where these methods were necessary in the process and most likely had spectacular results for the seasoned at-home cheese maker with a double boiler, curd cutting knife, etc.  This newbie came upon humorous, lumpy and tasteless results.

This method was the easiest and tastiest.   All you need is milk, distilled water, citric acid and rennet.  Citric acid can most likely be found in the section of canning materials at most local groceries and even big box stores.  Or, you can buy it online along with your tablet or liquid rennet, which may be the only place you will find rennet to buy.

You will also need a cooking thermometer and thick dishwashing gloves.  

Don't skimp on the salt.  Without salt, any cheese will only taste like hard milk.  

Hey, that sounds like a cool band name: Hard Milk.  That now ranks up there with the other name for my fantasy rock band, The Meaty Bits, inspired by our cats' favorite canned food.

Whole milk of course works best.  2% will be a bit more like string cheese; just a bit.

DO NOT use ultra pasteurized milk for ANY cheese you try to make.

Distilled water IS the best, for this and any cheese you try to make, especially at the beginner stage like me.

Here is the link to my favorite, easiest mozz recipe.  I divided it by half and came up with the photo you see.

Enjoy, and a BIG THANKS TO THE CREATOR OF THIS EVERYMAN METHOD.

http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/

My First Time Making Cheese

India calls this Paneer.  The US calls it Farmer's Cheese.  I call it easy and delicious.  I was astonished at how wonderful this was.  It does taste like chevre goat cheese and has a similar texture - spreadable with a light creamy fluffiness.  

I had NO plans on blogging about my first evening (second try) of making cheese.  I had plans on blogging about my 6th or 7th creations, after authentic and more complex ingredients will be delivered.

Yet,   this recipe link is too good and too easy not to share.  I made this the first time with 1 pint of whole milk with 2 tablespoons of lemon juice.  After a lot of squeezing after taking the warm curd out of the cloth,  I rolled it into a ball and put it into a bowl of ice water.  I stored it in some of its drained whey.  It tasted fine, but had more of a firm texture.  It was actually more chewy, slicable and meltable.  

I prefer the goat-like--chevre.  Goat's milk is not easy to find around these parts.  Regular milk, lemon, vinegar or pure citric acid is.  No wonder this is a simple "Farmer's Cheese" across the globe or part of your own family's heritage.

I don't know how to mold this yet, nor do I yet have any cool molds. Time will come.

Until then, this cheese does just fine in a small bowl or ramekin.

If this is your first time, consider making half or a quarter of the batch that I am posting.  I did, and wasn't sorry I got two different outcomes.  Everyone deserves a practice swing.

I'll have more photos of my own when I'm actually ready to post.  Until then, and always, refer to THIS LINK:  as my inspiration.

Salami Cheese Ball - Perfect for the Holidays and Other Assorted Parties

This simple party snack can even be easier to prepare.  You don't have to make it into a ball.

It will be just as addictive in a bowl for a spread.

This was a mandatory tradition at Grandma's house for Christmas.  Since she has passed, I have taken over the simple duty.  I've also brought this to parties and had it my own gatherings.  Each time I have served this I have been asked for the recipe.

This is so easy, folks who have never turned on an oven can make this to impress many.  Non-cooks can finally take pride and credit for something they made, instead of bringing something pre-made from a market or deli.

Grandma never wrote down the recipe, so this is my 'eyeball' estimation, on the amount of salami to use.

Ingredients:

Approximately a 1 to 1 1/2 inch chunk of hard salami cut at the deli counter, diced and fills one      measuring cup
One 8 ounce package of cream cheese, room temperature
1/2 stick of (4 tablespoons) butter, room temperature
Crackers or pita chips
* very flaky crackers, like Ritz do not work well - they tend to crumble when spreading.  Crunchier crackers or pita chips tend to hold up better when spreading.

  

Slice and dice the salami the best way you can to get the smallest chunks possible, about a 1/4 of an inch.  When it fills a 1 cup measuring cup, you're done, and may have some slices left over for a sandwich.

Slice the butter and cream cheese on the same cutting board used to slice the salami.  Don't let that extra flavor go to waste.  Mash it in there.

Mash butter and cream cheese with a fork until well blended.

Add salami, a little at a time, until all is used and all is blended well.

(Don't be afraid to turn the mixture over, you may find lots of salami cubes have settled to the bottom.)

You can do one of two things at this point:

Option #1:  Scoop into a bowl, cover and chill overnight, or at least 4 hours for flavors to marry.  Serve with crackers or pita chips.

Option #2: 

It's actually not too hard to form it into a ball, even with a fork.

Form into the best ball you can with the fork, then place on a plate with plastic wrap.

Fold the corners over.  When all wrapped, it's even easier to make into a ball -- like making a snowball.

Chill overnight or at least 4 hours for flavors to marry.  Serve with crackers.

Chocolate Pecan Pie

You really won't believe how easy this is unless you read and try it for yourself.  You don't even need an electric mixer.

I have done this recipe with homemade pie crust, as well as the refrigerated and frozen crusts and pie shells.  However, I generally use one or two pre-made graham cracker crusts which seem to be a huge hit.  It may not look as pretty when served.  The mixture soaks into the crust and creates a toffee-like, chewy bottom, which seems to induce much eye-rolling and yummy sounds.  

This recipe with the graham crusts has become a favorite of my husband's, his co-workers and our friends.  So, here's the easy-peasy:

Pre-heat oven to 300 degrees F

1 or 2 ready-made graham cracker crusts

1 cup brown sugar, firmly packed
2 tablespoons of melted, salted butter (you can use unsalted if necessary)

1 teaspoon vanilla extract

1/2 teaspoon of almond extract

1/4 cup of unsweetened cocoa powder
3 eggs
1 cup light corn syrup or molasses
1 cup (8 ounces) of pecan halves or pieces

Add everything except eggs and syrup and nuts to a large bowl.  Mash together until well blended.  Add eggs and mix them in.  Add syrup and mix until throughly combined.  Add nuts and stir until distributed.

Pour into one pie shell, or evenly distribute to two.

Bake 60 minutes for one, 40 - 45  minutes for two, or until the middle has a slight spring-back to the touch.

If you leave the mixture to only one pie shell you may have some extra or overflow.  Cover cookie sheet with foil and place pie on top.  If you use two graham crusts you will definitely see graham on the top, but it usually crumbles during baking or slicing.

As I said before, this won't be the easiest or prettiest slice of pie that you have served.  But, because of the flavor and the now-demanded graham crust to make a chewy bottom crust, no one will worry about its appearance.