ossobuco
 
  1  
Reply Wed 12 Nov, 2008 01:08 am
@Butrflynet,
Sounds good to me too. One thing I've never tried making is cabbage rolls - and I like cabbage.
ehBeth
 
  1  
Reply Wed 12 Nov, 2008 01:10 pm
@mckenzie,
I was at the Royal Winter Fair yesterday. We went to a cooking demo by the chef at Big Momma's Boy here in Tranna. He made the most amazing beef ribs - he did them in the oven for 4 hours - said the recipe would be perfect in a crock pot/slow cooker. He'll have the recipe up on the website on Friday. Til then it's his smothered chicken recipe - his baked version of the fried smothered chicken served at his favourite resto in Harlem.
mckenzie
 
  1  
Reply Wed 12 Nov, 2008 05:08 pm
@ehBeth,
I found their website, Beth, and saved their chicken recipe. We eat so much chicken in our family, it's a wonder we don't cluck! It appears to reheat well for leftovers, so that's a huge plus.

I'll be looking forward to Friday and the beef ribs. If you remember, will you post it? I'm afraid I'll forget to look on the website. I wasn't able to find good ones for quite a while, but Sobeys has had meaty ribs lately ...
ehBeth
 
  1  
Reply Wed 12 Nov, 2008 05:14 pm
@mckenzie,
I'm definitely going to be looking for that beef rib recipe on his website (as will my pal, who went to the fair with me, one of us will get it saved).

I think Chef Michael will be worth keeping an eye on (especially if you need gluten-free/celiac-friendly food).

When asked, he did not recommend the recipe he used for pork ribs - he didn't think the flavour of the pork would hold up to the other flavours. Beef ribbbbbs (do you have any Asian/Chinese markets near you? you find beef ribs in any market that caters to Korean cooks)
farmerman
 
  2  
Reply Wed 12 Nov, 2008 05:24 pm
osso. Cabbage rolls, (golumpki, pronounced Go-WUMP'-KEE) is made by making a pork and veal hamburger mixture seasoned with chopped onion, bay leaf, S&P, a wee bit of a paprika and cinnamon mix (very teeny amount cause cinnamon can go far). The meat mixture is browned and the fat removed. This is then mixed with a sticky rice in about equal parts, seasonings are adjusted here . The meat mixture is rolled into the cabbage leaves and held togethre with toothpicks. The mix is cooked in a sweet tomato sauce in a slow cooker or in an oven till cooked through and through). The dish is a single plate supper and is good with crusty bread and sliced boiled new potatoes with sour cream or butter.

mckenzie
 
  1  
Reply Wed 12 Nov, 2008 05:41 pm
@Butrflynet,
Butrflynet, I use more bacon, onion, salt and pepper than are called for but the basic ingredients are here:

1 medium cabbage
2 cups rice
1 medium onion (finely chopped)
1/4 pound bacon (diced)
salt and pepper to taste
2 cups tomato juice or tomato sauce

I partially cook the rice - about 10 minutes. Fry the bacon and then saute the onion in the bacon fat. Add the bacon, onion, remaining bacon fat and seasoning to the rice. It's very simple, but how Bill remembers they tasted when his mom used to make them.
0 Replies
 
mckenzie
 
  1  
Reply Wed 12 Nov, 2008 05:56 pm
@ehBeth,
Thanks. By the time I remember, he'll probably have taken it down.

Yes, several Asian markets that we visit regularly, but they don't have much, other than pork and chicken.

Wait a minute! Are you talking about beef ribs, as in prime rib bones, or the Korean style beef ribs that are short ribs cut into thin slices? Even better! I have a great recipe for those that our butcher gave me, but it's meant for the grill, not the crockpot.
0 Replies
 
mckenzie
 
  1  
Reply Wed 12 Nov, 2008 06:22 pm
@ossobuco,
If you've never made them, Osso, and you'd like to, remove the core from the head of cabbage and scald for a few minutes to soften the leaves. Remove the leaves separately and slice off the stem so that they won't break in rolling.

Spread a spoonful of the mixture on each cabbage leaf, then roll tightly. Use a toothpick if you need to.

Line a baking dish with discarded leaves. Place the cabbage rolls closely together and pile others on top, until the dish is almost full. Pour tomato juice/sauce overtop and cover with more cabbage leaves and the lid, if you're using a slow cooker.

If you're using an oven, follow the same process, but cook at 375 for about 1 1/2 hours.
ehBeth
 
  1  
Reply Thu 13 Nov, 2008 09:21 pm
@ehBeth,
After the cooking demo, I talked to Chef Michael for a bit. I thought that a salad with fennel would really pop with the flavour of the beef ribs. He thought it was a good idea and gave me a couple of suggestions for other possible ingredients in that salad.

Well, don't you know that in looking at Jamie Oliver's site, I found just the thing.

http://www.jamieoliver.com/recipes/soup-and-salad/unbelievable-root-vegetable-salad

Ingredients
* 3 fresh beetroots (all different colours if possible), peeled
* 3 carrots, peeled
* 1 celery heart, with leaves
* ½ a small radicchio, washed and dried
* a bunch of radishes, topped and tailed
* 1 fennel bulb, herby tops reserved
* 1 x grilled chilli dressing
* sea salt and freshly ground black pepper

http://www.jamieoliver.com/core/images/recipes/lrg_1391.jpg

Quote:
unbelievable root vegetable salad
This salad is a favourite of my good mate Pete Begg. He was inspired to make it when he lived in Italy, where each stall at the local market would offer its own seasonal salad mix. Come spring and summer, a beautiful veggie salad can be made with baby asparagus, broad beans or small, sweet courgettes (which you can treat just like cucumbers: slice them thinly or cut them into long strips with a speed peeler).

All these vibrant flavours need a powerful dressing to bring them together, so Pete decided to flavour his with chilli and mint as they are very good friends " brilliant!

Very finely slice or shave the beetroots and carrots, using good knife skills, a mandolin on a fine setting or, most easily, a speed peeler, until you have a pile of thin, wavy, crunchy slices. Place in a big mixing bowl. With a sharp knife, slice the celery heart and leaves, the radicchio, the radishes and the fennel as finely as you can and add to the bowl of root veg slices.

Toss the root vegetables in the grilled chilli dressing, season carefully to taste, and serve sprinkled with the reserved fennel tops.


Fennel is a new love for me, and that love is a bit passionate Very Happy
ossobuco
 
  1  
Reply Thu 13 Nov, 2008 10:55 pm
@mckenzie,
Thanks, mckenzie... I'm going to buy two cabbages on my next grocery run.. one to have around as usual, and one for the little rolly pollys.
0 Replies
 
ossobuco
 
  1  
Reply Thu 13 Nov, 2008 11:02 pm
@ehBeth,
I love fennel too..

Um, fennel and blood oranges and pecorino (pref fresh, but never mind)
0 Replies
 
ossobuco
 
  1  
Reply Thu 13 Nov, 2008 11:06 pm
@farmerman,
Missed your galumpy, er golumpki, recipe up there, farmerman... listening.

Thanks!
0 Replies
 
Butrflynet
 
  1  
Reply Fri 14 Nov, 2008 12:05 am
This sounds a lot like my childhood neighbor's recipe. She was a really great cook and taught me a lot about cooking.

Quote:
Stuffed Cabbage Rolls (Galumpkis)

Easy Serves about 1 dozen

Sweet and Sour Tomato Sauce:

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper

Cabbage Rolls:

11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

To make the sauce:

Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.


0 Replies
 
farmerman
 
  1  
Reply Fri 14 Nov, 2008 06:16 am
Butterflynets Galumpkis sound awesome. I have only to say that one must adjust the sauce for taste since it infuses everything during cooking. My momma used to put some sugar in the sauce to adjust the seasonings and bring em togethre. The only other thing is the teeny amount of cinnamon and adding a few bay leaves to the sauce while cooking. It complexifies the sauce a bit.

SInce we have a ready source of veal, we use that instead of beef burger. There are a lo of secondary cuts in veal that make a great burger mix.
0 Replies
 
mckenzie
 
  1  
Reply Fri 14 Nov, 2008 03:09 pm
@ehBeth,
It's Friday ... no recipe from Chef Michael so far.
ehBeth
 
  1  
Reply Fri 14 Nov, 2008 03:55 pm
@mckenzie,
I guess we'll have to poke him with a stick if it doesn't show up soon.
0 Replies
 
msolga
 
  1  
Reply Sat 22 Nov, 2008 05:12 pm
I've been thinking of buying a new crockpot to replace the small cheapie model I bought ages ago. I've been reading consumer reports online about potentially quite dangerous "accidents" involving the cheaper lines & suddenly I don't feel very confident about leaving mine on all day while I'm out Shocked.... Anyway, I discovered mine was too small for say, a pot roast or a largish chicken plus vegies ... So I'd like to know what size crockpots you regular users have ... & also what brands you'd recommend. (remember I live in Oz, so not all the US brands would be available or easily tracked down here. )

Thanks.
ehBeth
 
  2  
Reply Sat 22 Nov, 2008 05:16 pm
@mckenzie,
http://www.bigmammasboy.ca/menu.html

the pdf for the Korean Braised Beef Rib recipe is there now

mmmmmmmmmmmmmm
djjd62
 
  2  
Reply Sat 22 Nov, 2008 05:22 pm
@msolga,
use a sunbeam, not sure of the size, i'd say around 2 liter capacity

basic, lo, hi & warm function
msolga
 
  1  
Reply Sat 22 Nov, 2008 05:29 pm
@djjd62,
Thanks, djjd.
I assume this is what you use?
Could I ask then, what's you're favourite crockpot recipe? (You don't have to include the actual recipe Wink .... just curious .....
 

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