Coffee-Braised Brisket with Potatoes & Carrots

I found this recipe in Real Simple recently and, knowing that I had a few pounds of brisket in the freezer, decided to try it out. It is really simple, and as long as you plan ahead for using the slow cooker, it comes together quick when it's time to serve. 

I'd like to think of this as an updated version of (enter your name here) mom's pot roast. I have not so pleasant memories of coming home from church to the smell of pot roast in the oven, and so does my husband. I guess this was a Southern staple for Sunday afternoon lunch. Ranks up there with meatloaf if you ask me. Anyway...it's a nice change up with the coffee flavor and if I make it again I'll be sure to spice it up with maybe some bright coriander, or even use a nice dark beer, like Guinness, instead of coffee. You could always change up the vegetables to for a modern update as well, such as using parsnips or sweet potatoes. 

I didn't take any pictures because a) it was getting late and we were hungry and b) even with it's updated flavor, admittedly it didn't look much more appetizing than a blob of pot roast with overcooked potatoes (although I assure you my carrots and potatoes were not overcooked).  

My husband used the leftover brisket to make sandwiches the following days after we had this; really good according to him!

Coffee-Braised Brisket with Potatoes & Carrots

1 medium onion, peeled and quartered, stem and end left intact

1 lb. red potatoes, quartered

1 lb. baby carrots

2 1/2 lbs. beef brisket, trimmed

Kosher salt and black pepper

1 6 oz. can tomato paste

3/4 cup strong brewed black coffee

2 T worcestershire sauce

2 T brown sugar

In the bottom of a slow cooker, combine the onion, potatoes, and carrots. Season beef with 1 tsp salt and 1/4 tsp pepper and place on top of the vegetables.

In a small bowl, whisk together the tomato paste, coffee, worcestershore, and brown sugar; pour over the beef and vegetables. Cover and cook on low 7-8 hours until beef and vegetables are tender. 

Slice the beef across the grain and serve with vegetables and sauce.

(Recipe adapted from Real Simple)

Beetroot Pizza

Remember the beet risotto? Well, courtesy of my sister once again, I tried out this pizza dough that uses beets. What a great way to incorporate this super food into your diet, particularly if you have kids, or don't like vegetables yourself! The dough was easy to make and came together nicely in the food processor with the dough blade. I have to say that I chose an extremely non-traditional pizza topping to go with this non-traditional pizza dough. You may want try something a little more normal...or you could go whole hog and try my rendition: kale salad! What?! That's right, I took the recipe for Kale Salad (here) and dumped it on top of this pizza dough covered in grated black peppercorn Parmesan cheese.

The shaved asparagus idea would have been delicious, or really any veggie combo like broccoli or spinach would be nice as well. The dough did not taste like beets at all, but had a really nice color... sorry the picture looks kind of gross...between my low end camera and the pile of kale it does not look very appetizing! The take away here is try the beet dough!

Beetroot Pizza Dough

8 oz. package prepared beets (I found this in the produce section; beats peeling and cooking them yourself)

2 oz. warm water

1 package active dry yeast

1 tsp honey

3 cups white whole wheat flour (or bread flour)

1 tsp kosher salt

2 Tablespoons extra-virgin olive oil, plus more for the bowl

Place the prepared beets and warm water in a food processor and process until smooth; add more water if needed. It should be smooth but slightly thick. (If you buy fresh beets, use about 3/4-1 cup cooked beets + the water).

Add all the ingredients into a stand mixer bowl or large food processor. Mix with the dough hook until well kneaded.

Remove from the bowl and knead by hand for 2 minutes on an unfloured surface. (If you have a counter that stains find another place). Then pat into a ball.

Grease a large bowl with olive oil and add the dough, flipping once to coat. Cover the bowl with plastic wrap and let rise in a warm spot until doubled.

Roll out the dough on a floured surface, do the final stretches by hand by gently pulling the ends with your fingers. Place on a lightly oiled and coarse cornmeal covered pizza pan, and then add the toppings. 

Pad Thai

I finally tried my hand a Pad Thai, one of my favorites (and recently top pregnancy craving). My sister forwarded me a recipe/procedure she uses from Chez Pim. If you've ever made Pad Thai, then you know it's just as much about the method as the ingredients. It seems overwhelming, but as I moved through each step, it actually comes together pretty quick and easy as long as all of your ingredients are ready. I'm not going to re-post the lengthy instructions, but you can find them here. It does require specialty ingredients, such as tamarind pulp, but the recipe makes a lot of sauce you can freeze and use in the future, as I will do. 

I found success with this recipe and made little changes (gasp!); I was particularly impressed with how good it tasted for my first try with the wok and my first try at making Pad Thai. If you're feeling brave...well even if you're not, try this recipe! Beats take out any day!

Chicken Turnovers with Broccoli & Blue Cheese

Hmmm, what to do with the remainder of the rotisserie chicken? Well, upon survey of the refrigerator, I also have some left over blue cheese. Chicken and blue cheese...in puff pastry?! Yes. These chicken turnovers have chicken, broccoli, and white cheddar and blue clue cheeses all wrapped up in puff pastry. Easy and delicious. If I had to do it again, however, I would attempt to season the chicken a bit more...after sitting in the refrigerator for a few days, it lacked flavor that the cheese and broccoli just could not quite elevate.  

Chicken Turnovers with Broccoli & Blue Cheese

1 (17.5 oz) package puff pastry, thawed

About 1/2 of a rotisserie chicken, shredded

4 oz. white cheddar, shredded

4 oz. blue cheese, crumbled

8 oz. frozen broccoli, thawed, drained and chopped

pinch kosher salt

1 egg, beaten

Caramelized onion dip (recipe follows)

Preheat oven to 350 deg F. Beat the egg in a small bowl to make an egg wash and set aside. 

Once the puff pastry is thawed, cut along each seam to make 6 rectangles. Working one at a time, place each piece between two pieces of plastic wrap and roll out slightly. Peel off the top piece of plastic wrap and begin layering cheddar cheese, chicken, broccoli then blue cheese on one half of the pastry. Sprinkle with salt. Pick up one end of the bottom plastic and gently fold over the pastry on itself. Roll in the three cut sides and pinch to seal. Pick up the turnover using the bottom plastic wrap and as you place it onto a greased cooking sheet, peel the plastic off. Cut two vent holes and brush with egg wash. Repeat with 5 remaining pastry sheets.

Bake for 25-30 minutes until golden brown. Serve with caramelized onion dip (below).

Caramelized Onion Dip

1 large onion, sliced

1 T olive oil

1/2 tsp kosher salt

1/3 cup sour cream

2-3 scallions, chopped

Over very low heat, combine the onion, olive oil and salt. Toss and cover with a lid. Cook for about 30 minutes, stirring about every 5-8 minutes until onions are deep brown and caramelized. Place onions in a small food processor with sour cream and process until smooth. Fold in scallions and serve with turnovers.    

Curried Chicken with Ginger: Disaster!

I found this easy slow cooker recipe in my Real Simple magazine and immediately added it to this week's menu. I love slow cooker meals, although I don't utilize my slow cooker near as often as I should. The problem with juggling a 2 yr old, work and a pregnancy at the same time is that you often are forgetful. So I had planned this meal for tonight and totally forgot it was a slow cooker meal. Hello. So when 5pm rolled around and I saw that this needed 8 hours to cook, well. Plan B indeed. I thought I would go ahead and assemble and make this meal, refrigerate it when it was finished (although this would require setting an alarm to get up at 2am) and serve it for dinner tomorrow night. Can you see where this is going?

Short story: started slow cooker by 6pm, went on with evening routine, forgot to set alarm, woke up at 6am to burnt (BURNT) chicken gook. 

Hesitant to post anything about this disaster, I remembered that in the beginning I set out to chronicle kitchen successes and failures. Failure: check!

I would like to try this again some time, and if you would to here is the recipe from Real Simple:

Curried Chicken with Ginger

1/3 cup tomato paste

1 cup chicken stock (my addition)

4 cloves garlic, minced

2 T curry powder

1 T grated fresh ginger

1 tsp ground cumin

1 medium onion, chopped

2 pounds boneless, skinless chicken thighs

salt and pepper to taste

1 1/2 cups wild rice

1/2 cup plain Greek yogurt

2 scallions, thinly sliced

Whisk together the tomato paste, garlic, curry, ginger, cumin and chicken stock in your slow cooker. Add the onion and stir to combine. Place the chicken on top and season with 1 tsp salt and 1/4 tsp black pepper.

Cover and cook until chicken is tender, 8 hours on low.

Thirty minutes before serving, cook the rice according to package directions. Just before serving, add the yogurt and 1/2 tsp salt to the chicken and stir to combine. Serve with rice and sprinkle with scallions.  

Wild Blackberry Yogurt Parfait

Blackberries are in season, and were on sale this week. I eat them over cereal and with granola and yogurt, but I decided to take some of them and make a yogurt parfait. It's a little unique in that I added some goat cheese for a twist, so if you don't like goat cheese, just leave it out! I thought it turned out well and was quite a nice snack this afternoon! 

Wild Blackberry Yogurt Parfait

2 cups wild blackberries, divided

1/3 cup brown sugar + 2 oz water

1 cup Greek yogurt

2 T goat cheese

2 T honey

1/4 cup granola or muesli or bran flakes, etc.

Make the blackberry compote first (ideally the day before) by simmering 1 cup of the blackberries with the sugar and water over low heat until blackberries are soft and sweet, about 30 minutes. Keep checking on it and stir occasionally, taking care not to burn it! Cool completely (or refrigerate overnight)

Using a small food processor or hand mixer, cream the yogurt, goat cheese and honey. Adjust the goat cheese and honey to your taste for sharp versus sweet. 

To layer the parfait, scoop the yogurt mixture into the bottom of an 8 oz. glass. Top with blackberry compote and spread evenly over the top. Sprinkle with granola and a few wild blackberries. Serves 2. Using a small glass, this would serve 4.