Slow Cooker Sweet & Savory Pork Roast with 'Gumes & Roots!

My fabulous husband got me a super-duper fantastic slow cooker!! Now, the reason for my excitement is that until last year, no one in Norway even knew what the Hell I was talking about when I asked about slow cookers or crock pots. This is something very new to Norway.

As an American, crock pots have been a part of our lives for decades. They were the "go to" way of cooking for working folk or if you wanted to slowly cook meats, beans, chickens, hens and such. Now that I have one here in Langevåg, life will never be the same. In a good way.

Cheaper cuts of meat or fattier meats will tend to benefit the most from slow cooking. The long low cooking process tenderizes the meat and the more fat content, the juicier the meat.

I had this lovely center cut pork roast just waiting to find a home in my cooker. Last night I seasoned it up:

Pork Roast Prep

1kg center cut pork roast
6 cloves garlic
2 tbsps molasses syrup
salt
crushed red pepper
2 tsps cumin powder
Creole Seasoning, to taste (optional)
1 tbsp dried marjoram
1 tbsp dried oregano
1 tbsp balsamic creme
1 tbsp olive oil

1 large yellow onion, chopped
2 stalks celery, large slices
2 large carrots, large slices
1 small leek, sliced, washed

Cut pockets into your roast so that the garlic tucks deeply inside without peeking out. You don't want it burning or slipping out while you're searing it.

Cover it with all of the spices, herbs, molasses syrup, balsamic creme and oil. Let it rest for 1 hour.

After the roast rests for an hour, cover it with the sliced veggies, cover it well and put into the refrigerator over night or for at least 8 hours.

Most people think when you slow cook it's all about throwing everything into a pot, setting it and not having to think about it until it's time to eat. Some slow cooker recipes are like that, this is not one of those. It's going to be some work involved here.

Remove the roast from it's little nest under the veggies. It's going to smell like heaven!

To ensure a lovely, juicy roast I like to sear the meat. I heat a skillet with a touch of oil on high heat. When it's nice and hot, sear the meat on all side for a couple of minutes to get a nice brown crust.

My slow cooker has a stainless steel rack, if your's doesn't, it's okay you can make a little riser for the roast with your veggies. I place half the veggies on and under the rack, the roast on top and then the rest of the veggies on top of the roast.

Set the cooker to medium and set a timer for 5 1/2 hours. Now onto my side dishes!!

You may be wondering what 'Gumes & Roots is all about. 'Gumes is my short word for Legumes or beans and their relatives. Roots are root vegetables of which there are many. The legumes I'm using are white beans and dark red kidney beans. I soaked them over night so they were ready to cook today.

My roots are sweet potato, new potatoes and carrots.

'Gumes & Roots

1/2 cup dried white beans, soaked overnight
1 cup dried dark red beans, soaked overnight
1 small sweet potato, cubed
2 new potatoes, cubed
2 small carrots, cubed
1 medium yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 stalk celery, diced
2 tsps oregano
2 tsps basil
2 tsps thyme
salt & pepper to taste
1 tsp Spanish paprika powder
1/2 tbsp olive oil

In a saucepan, heat your oil and sautee onions, garlic, bell pepper and celery until your onion are slightly transparent. Add herbs, beans a cover with water, about 2-3 inches over the beans. Add spices and stir. Cover and simmer over medium low heat. I like them to cook for 4-4 1/2 hours, adding more water as needed. In the last 30 minutes of cooking add diced root veggies and cook until those are tender. They will also help to thicken the liquid in the beans. Adjust salt & pepper as needed.

Fuzzy is in charge of sharpening the knife and slicing this pretty roast. After it comes out of the cooker, I let it rest for 5 minutes before slicing.

I serve with steamed brown rice.

Now...

Go, eat!!

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Thanksgiving Leftovers! Turkey, Bacon & Black Eyed Pea Soup (Photos)

When you have that beautiful carcass with beautiful chunks of meat all over, pieces of the bacon that was wrapped around it stuck here and there and the delicious bits stuck to the bottom of the pan, soup is necessary!

I soaked a handful of dried black eyed peas overnight so they'd be ready to roll today.

You can make soup with almost everything. I had half of a small cabbage, a handful of Brussels sprouts, red onion, celery, carrots, peas, and a 1/2 cup of barley.

Put everything into to the pot, add water, don't completely cover because the veggies will make some liquid.

I let it simmer for 1.5 hours, covered. I went through with tongs and picked out the bones. Serve hot with crusty bread. If there's any left, it freezes beautifully for a meal on a chilly day!!

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Shrimp & White Beans (Photos)

Shrimp & White Beans

3 tablespoons vegetable oil
1/3 pound smoked bacon, diced
1 large onion, chopped
1 large red bell pepper, chopped
2 stalks celery, finely chopped
1 tablespoon minced garlic
2 teaspoons dry thyme
2 bay leaves
1 pound white beans, rinsed well and soaked overnight, drained
6 cups chicken stock
2 cups water
2 teaspoons Creole Seasoning
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons dried parsley leaves
1/2 cup chopped green onion
Cooked rice, I prefer brown rice, but most New Orleanians like long grain white rice

 



In a heavy stock pot, heat the vegetable oil over medium-high heat until hot. Add the bacon and cook until lightly golden, around 5 minutes. Add the onion, bell pepper, and celery and cook until softened, 4 to 6 minutes. Add the garlic, thyme, and bay leaves and cook for 1 minute. Add the beans, chicken stock and water and bring to a boil. Partially cover the pot, reduce heat to a simmer and cook, stirring occasionally, until beans are tender and creamy. It takes about 2 hours. 

When the beans are tender, season with 1 1/2 teaspoons of the Creole Seasoning, 3/4 teaspoon of the salt, and the black and red pepper flakes and stir well. In a small bowl toss the shrimp with the remaining 1/2 teaspoon Creole Seasoning and remaining 1/2 teaspoon salt, and mix until the shrimp are coated with the seasoning. Add the shrimp, parsley and green onions to the beans and stir to combine. Remove beans from the heat, cover them, and allow to sit for 5-7 minutes, or until the shrimp are pink and just cooked through.  

Stir well and serve beans right away, spooned over cooked rice. 

Now...

Go, eat!!


- Posted using BlogPress from my iPad


Location:Sloghaugvegen,Langevåg,Norway

 

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Braised Veal Shanks with Tomato, White Beans, and Basil

Braised Veal Shanks with Tomato, White Beans, and Basil


Serves 4 - 6


Beans, ¾ pound frozen or fresh beans or ½ pound dried white haricot, cannelloni, or Great Northern beans (soaked overnight, if dried)
1 carrot, trimmed, peeled, and cut in half
2 medium onions cut in half through the roots
1 head garlic, cut crosswise to expose the cloves
1 bay leaf
4 sprigs thyme
10 black peppercorns
Spring Stock [or other stock] or water, to cover
2 tablespoons butter
Coarse or kosher salt
Freshly ground black pepper


Veal - 4 veal shanks (about 2 pounds)
Coarse or kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 onion, sliced thin
2 bay leaves
2 tablespoons all-purpose flour
1 cup white wine
6 ripe tomatoes, cut in half and seeded
2-3 branches basil leaves, torn into small pieces,
3 cups Spring Stock [or other stock] or water, more if needed




1. If you are making this dish with dried beans, place them in a bowl, cover them with water, and soak them overnight. Drain and rinse them, picking out any bad beans or stones before proceeding with the recipe. 2. Put the beans in a medium saucepan. Cover with water and bring to a boil. Drain and rinse the beans once more. Add the beans back to the pan along with the carrot, onion, garlic, bay leaf, thyme, and pepper-corns. Pour stock over the beans, covering them by 4 inches (this allows room for evaporation). Place the pan over high heat and bring to a boil. Reduce the heat and simmer for 50 to 60 minutes, until the beans are just tender, not mushy, and yet no longer chalky. Taste one to see. Drain, and discard the herbs and vegetables. Stir in the butter and season the beans with salt and pepper. You should always season beans after cooking. If you salt their cooking liquid, the skins will be tough.
3. Prepare the veal shanks:  Season them with salt and pepper. In a heavy braising pot or deep flameproof casserole fitted with a lid, large enough to fit the shanks in one layer, heat the oil over medium-high heat. Sauté the veal shanks on all dies, browning them well, 10 to 15 minutes. Remove the shanks to a plate.
4. Reduce the heat to medium-low and add the onion and bay leaves. If you have electric heat, you may want to do this off the heat because your stove will take a while to cool to a temperature that won’t char the onions. Soften them slightly until translucent and wilted, stirring them in the oil in the pan, 2 to 3 minutes. Sprinkle in the flour and stir vigorously to coat the onion and cook the flour. Pour in the wine and bring it to a boil. Reduce by half.
5. Place the veal back in the pot, add the tomatoes and half the basil, and pour in the stock until it is about 3/8 inch below the top of the veal shanks. Add more stock if necessary. Bring to a low boil, and then reduce the heat so the liquid is just percolating. Cover and braise the veal until it is extremely tender, 1 to 1 1/4 hours.
6. Turn the veal once or twice while braising so it cooks evenly, and add the beans when you think the veal is just about done, so they can absorb some of the braising liquid and soften a touch more, about 10 minutes. The veal is done when it appears to be pulling away from the bone and when the tines of a fork slide in and out of the meat without any difficulty. Taste the braising sauce for seasoning, adding salt and freshly ground black pepper as desired. Sprinkle over the remaining basil.
7. To serve:  Place a veal shank on each of four individual shallow bowls or plates. Using a slotted spoon, spoon some beans and tomato over the shanks, and then spoon over some sauce. Serve. If you have leftover beans and sauce, you can make soup by adding more veal stock and some blanched green beans and beet greens.

Authentic New Orleans Red Beans and Rice

Authentic New Orleans Red Beans and Rice
8 servings

1 lb. dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Creole or Cajun seasoning
1 lb. andouille sausage, sliced
               ½ lb. salt pork, diced and browned
4 cups water
2 cups long grain white rice


Rinse beans, and then soak in a large pot of water overnight.

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir sausage and browned salt pork into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice with crusty French bread and butter.