After I got my first slow cooker I started googling recipes (of course).
I saw lots of recipes for delectable-looking lamb shanks.
On the cooking channel Jamie Oliver was making ‘tender, fall apart lamb shanks’.
I wanted lamb shanks….. Not that I had ever eaten or even seen a lamb shank, but I wanted them.
Now there are two kinds … Continue reading.....
Calling these lamb steaks is really not correct. They are slices from the bigger end of a leg of lamb, with the small leg bone in.
The French call them ‘leg cutlets’ or ‘leg slices’, neither term being one I really want to use.
I just wanted the Food Police to know that I know that I’m not right.
But … Continue reading.....
It’s like not looking at an accident. I don’t want to but I look anyway.
After discovering that the bright pundits of the day decry using wine in the slow cooker one would have thought I’d learned my lesson.
One would be wrong.
I googled recipes for venison in the slow cooker.
In my defense, my sister always cooked venison … Continue reading.....
Slow-cooking lamb in wine is typical all over France.
But this is not a slow cooker recipe…. This is a stove-top recipe.
One has to shake things up a bit from time to time.
This uses red wine, similar to the version made in Avignon. The original recipe calls for the lamb to be slowly baked for 5 hours in … Continue reading.....
We had a venison roast over the holidays, which, of course, resulted in venison leftovers.
When we have leftovers I make risotto.
Most risottos use white wine but when I have venison or lamb I like to use red,
This would also be great with leftover beef roast – or even ground beef cooked with the Condimenti.
Venison, Carrot, Red
… Continue reading.....
I was looking for slow cooker recipes online the other day.
I came across a site that said not to use wine in the slow cooker as it doesn’t ‘cook-off’ like it would in a skillet or Dutch oven.
The article stated that the wine would impart an ‘unpleasant alcohol’ taste to the food.
Okay – I agree that … Continue reading.....
My potager is closed for the winter.
I managed to keep it productive for much longer than usual this year.
Strangely, I’ve been picking enough green beans every day for the last month to feed the village – more than I picked at the height of summer.
They had been doing so poorly I was going to pull them out … Continue reading.....
That lovely Venison Roast that I did in the slow cooker resulted in some lovely venison leftovers.
There were also leftover mushrooms and carrots.
A risotto seemed to be the logical solution…. a hearty, red wine risotto.
I tossed in a little fresh spinach at the end. One can never have too many greens.
And it made for a more … Continue reading.....