I’ve only ever made veal roast in rubut, and while that’s amazing and delicious, I wanted to try something new.
Fig season came to Brooklyn a little late this year, so we had extra time to think up recipes using fresh figs. Fall came a little late, too, and the idea of not turning my oven on was appealing last week while the air conditioning was shut off, but we still had summer temperatures inside my apartment. That’s why when I found this recipe, I turned it into a CrockPot recipe.
Happy first birthday to the Kosher Connection! For this special linkup, we were each assigned a blog to cook from; our blog was Peike’s Cookbook. It was hard for us to pick which recipe to choose, but we finally narrowed it down to a few, and the winner was a kosher adaptation of Alton Brown’s Chili for the slow cooker. Continue reading
I’m pretty obsessed with my Crock Pot right now. I love to come home to the smell of a slow-cooked meal and to not have to cook dinner when I come home. It’s win-win. It’s pretty amazing how everything I make in there turns out delicious. I don’t even have to cook meat in it, vegetable stews work great, too. I always tell myself I will use it more often, then go through a slow cooker phase, and then put it away and leave it there for a couple of months. I hope this phase lasts longer!
I’ve been making a lot of stews to eat over rice lately, and I was in a pasta mood, so I decided to cook up a tomato sauce to serve on top of spaghetti, though it would be equally delicious with rice.