I definitely get asked for slow cooker recipes more than anything else. As it gets colder outside the number of requests for war, comforting food just skyrockets!
This is a really great recipe that I modified to be slow cooker friendly. It’s tasty, relatively inexpensive to make, and leftovers make for a delicious soup!
In addition, Giada Laurentii’s recipe calls for a touch of bittersweet chocolate over top to really make the flavours of the dish pop. It was certainly a first for me!
Beef Short Ribs with Tagliatelle
Adapted from Everyday Italian
1/2 cup smoked meat, chopped
2 1/2 pounds short ribs
Salt & pepper, to taste
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 x 14-ounce can tomatoes, whole or diced
1 tablespoon tomato paste
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle*
4 teaspoons bittersweet chocolate, shaved
* – you can substitute fettuccine if tagliatelle is not available
Combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse. Place mixture in slow cooker.
Season the short ribs with salt and pepper, and add to the crock pot. Add the smoked meat to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Cook on low for 8 hours.
Pass the contents of the crock pot through a strainer and reserve the liquid as soup or stock for another time (freezes well). Discard the bones and fat. Shred the meat with a fork and return the beef and vegetables to the crock pot to stay warm. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes for dried pasta. Drain the pasta, add to the crock pot and stir to combine.
Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
Hanukkah is right around the corner, and I have been cooking up lots of traditional holiday dishes. I thought, though, that I’d opt for a twist on the traditional latke. These hybrid sweet potato latkes topped with some super charged sour cream make for a great combo.
If cilantro’s not your thing, try mixing it up with another fresh herb you may prefer.
Sweet Potato Latkes with Chili-Cilantro Sour Cream
1/2 medium yellow onion
1/2 pound Yukon gold potato, about 1 large, peeled
1/2 pound sweet potato, about 1 medium, peeled
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 large egg, lightly beaten
1 cup Chili-Cilantro Sour Cream (recipe below)
Grate the onion into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring.
Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
Heat a 1/4-inch oil in a large skillet over medium to medium-high heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form latkes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side.
Serve the l atkes topped with a small dollop of Chili-Cilantro Sour Cream.
Chili-Cilantro Sour Cream:
1 cup sour cream
1 tablespoon freshly squeezed lime juice
2 teaspoons sweet chili sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped cilantro
Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.
Serves: 4 to 6