Beef Ragout

Around Halloween I started to see articles and blog postings of people throwing "Last Dinner on the Titanic" dinner parties. I was intrigued, and quickly learned that there is a cookbook of the same name, which people were using for this spooky, but elegant, dinner idea. I was able to find most of the recipes online, and I have been eager to try them ever since.

The beef ragout was the first recipe I found, and I knew that it would be the perfect, comforting dish for today's cold weather. This was the last meal served to the third class passengers. I didn't follow the original recipe, instead, I adapted it for my crockpot.

1 pack beef chuck tips
2 potatoes, chopped into bite sized pieces
2 carrots, chopped into bite sized pieces
1 onion, halved and thinly sliced
2 cloves garlic, minced
2 strips bacon
1 cup beef broth
1 cup tomato juice (I used tomato sauce, because I had it on hand)
1 tbsp cider vinegar
1 tsp dried thyme
1/4 tsp allspice
1/4 tsp nutmeg
salt and pepper
1 jar pickled cabbage

Combine all ingredients (minus cabbage) in crockpot, stirring to blend. Heat over medium heat for for 7-8 hours, until meat and vegetables are tender. Serve with pickled cabbage on the side.

Jalapeno Popper Dip

Over the weekend my husband and I hosted a Halloween party. Whenever we have a party I usually go all out on the food, but this time I wanted to spend less time cooking, and more time getting into costume. I decided to make chili, jalapeno popper dip, and cupcakes. They were all easy to put together, and I served the chili and dip straight out of crockpots. It could not have been simpler.

I got so many compliments on this dip. I made a triple recipe, and it was almost all gone at the end of the night. In fact, most people didn't even bother with the chili! Everyone who tried it said it tasted just like a regular jalapeno popper!

3 blocks cream cheese
1 1/2 cup mayo
2 jalapenos, finely chopped with seeds
1 4 ounce can pickled jalapenos, finely chopped
4 strips of bacon, cooked and chopped
1 cup shredded Mexican cheese
1 bag gluten-free tortilla chips

Combine all ingredients in crockpot, stirring to blend. cook on low, until melted, stirring occasionally. Serve with chips for dipping!

Slow Cooked Pork Tenderloin with Cabbage

It has been a very busy few days around here. I have had a lot of meetings, errands, a job interview, and work events for my husband. Its days like this when I love my crockpot. It is so nice to not have to worry about making dinner when I get home at 9 o'clock. I use my crockpot all the time when I know it's going to be a long day, I can have a hot, comforting meal all ready to go when I come home. It's the best!

This meal is similar to something my mom used to make all the time when I was growing up. She used sauerkraut instead of cabbage, but David HATES sauerkraut, so I made the substitution so he would eat it.   

2 pork tenderloins
2 cups potatoes, chopped
1/2 onion, sliced
2 cups gluten-free chicken broth
1/4 head of cabbage, shredded
6 cloves of garlic
1 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tbsp whole grain mustard
salt and pepper to taste

In Crockpot, combine all ingredients. Cook on low for 6-8 hours, until pork is tender enough to be pulled apart with a fork.

Slow Cooker Chianti Beef Over Polenta

Back in January David and I went on a cruise to the Bahamas with his family. It was my first time on a cruise, and my first time leaving the country. It was a wonderful experience. There was so much to do on board, from pools with water slides, to bars, to cooking classes. It was only a 4 day trip, but we packed in so many activities that by our last day we were exhausted. We decided that going to one of the on board restaurants for a romantic dinner would be a great last activity.

The restaurant that we chose was an Italian restaurant, and for a flat fee we could order as many courses as we wanted. It was hard to narrow down our choices, but after some debate we made our selection. One of the appetizers I chose was a Chianti braised beef ravioli. I am not the biggest ravioli fan, but this was AMAZING! It ranks pretty high on my list of the best foods I have ever had. To be honest, I don't really remember anything else that we ordered, it was that good.

Last night David and I were talking about the cruise, and the possibility of going on another one. I said that the first thing I would do would be return to that restaurant and order that ravioli. Then, I had the crushing revelation that I won't be able to. David, seeing the disappointment on my face, suggested that I try to recreate the dish at home.

I spent some time googling recipes, and learned that Chianti braised beef is a pretty common Italian dish, typically served over polenta (which is usually gluten-free)!

Beef rump roast approx 2 lbs
2 cups Chianti
1 1/2 cups broth or water (I used vegetable, because I had it on hand)
1 cup chopped onions
1 pack sliced white mushrooms
3 carrots
5 cloves of garlic, crushed
2 sprigs of fresh rosemary
1 tsp dried oregano
1 tsp dried parsley
salt and pepper

1 pack polenta
2 tbsp olive oil

In a crock pot, combine all ingredients, minus the olive oil and polenta. Cook on low for 6-8 hours, until beef  is tender and can be pulled apart with a fork.

Slice polenta in to 1/2 to 1 inch thick slices. In a frying pan, warm oil over medium heat. Add polenta slices, and lightly fry, flipping, until both sides are golden brown.

Remove polenta to bowl, and top with beef mixture, spooning broth on top.