Pork Loin Roast with Garlic and Rosemary (Crockpot)

Here is an easy and delicious Pork entrée for the Crockpot:

Skillet Brown Roast First then add to Crockpot

Ingredients:

·         2-3 Pound Pork Loin (I buy a Whole Loin, when it’s on sale, then purpose portion and freeze)

·         2 Sprigs rosemary, coarsely chopped or 1 Tablespoon Dry

·         1 Large onion, (Coarsely Sliced)

·         2 Cups water

·         2 Cloves Garlic (minced)

·         1 Large Bouillon Cube (Chicken)

·         1 Tablespoon sea salt

·         1 Tablespoon Olive Oil for browning the roast

·         For the Gravy

·         3 Tablespoons arrowroot or cornstarch

·         1 Teaspoon sea salt

·         1/4 cup white wine (I use vermouth)

·         1/2 cup sliced mushrooms

Instructions

1.       Preheat a cast iron skillet, add the oil and brown the roast over medium-high on all sides. Put Water, Bouillon and Salt into a Crock Pot and turn on the heat.  Remove roast from skillet and place in the crock-pot. Place onions around the roast, smear the minced garlic over the roast and sprinkle rosemary over the top. Turn crock-pot to high and cook 8 hours or until tender and falling apart.

2.       When ready to serve place the roast on a serving platter and cover to keep warm. Transfer liquid and onions from the crock-pot to a pan on the stove. Add the Mushrooms and bring to a boil then reduce liquid to a simmer.

3.       Mix together the arrowroot and Wine then add a little of the boiling liquid to the mixture to temper it. Then, slowly add the arrowroot mixture to the simmering liquid whisking all the while. Season to taste and simmer for a few minutes until thickened. Transfer to a serving container and serve with the roast.

Note! I am always asked what the difference between Flour, Corn Starch and Arrowroot is for Thickening.  Here is my response:  There are two categories here; Grain Starch and Root Starch and they all will thicken, however produce different results.  Flour in a 1 -1 with fat (typically butter) is a basic Roux in French Cooking, and is used in 3 of the 5 French Mother Sauces, i.e., Béchamel, Espagnole and Veloute.  It adds flavor, stands up to long cooking and produces an Opaque Sauce. Arrowroot does not stand up well to long cooking and is generally used toward the end of a sauce.  It is more expensive and has a neutral flavor, with a silky feel to the tongue and makes a translucent shiny presentation that does not gel when cooled. Finally Cornstarch is a more efficient thickener, than flour and you need less.  It gelatinizes at a higher temperature, gels when cooled and produces a shiny but semi opaque sauce.  There are other types of thickeners but these are the top three.

Enjoy

David

Loaded Potato Soup (Crock Pot)

Crock Pot Potato Soup

I probably have at least a dozen recipes for Potato Soup.  Some with Onion or without, with cheese or without, Cream, Milk or a mix thereof, with butter or without, Puree or Chunk, Thick and Thin.  This recipe however is one of my favorites for a number of reasons.  First it contains Garlic and I love Garlic, then it doesn’t heat up the kitchen, time is not critical, finally the smells in the house are incredible.  The point I am making, is start with the Potato then use your imagination to create what you enjoy.  Of course, I hope you enjoy this recipe.  Pare it with a couple of slices of crusty Garlic Bread.

Ingredients & Directions:

5 large Eastern Potatoes, Peeled and Cubed to bite size.

Serve with some nice Toasted Garlic Bread

1 Large Vidalia Onion, Diced

1 Large Carrot, Diced

1 large stalk of Celery, Diced

5 Cups of Water

4-5 Chicken Bouillon Cubes (I actually like this better than Stock)

3 Cloves Garlic, Minced

1/2 Stick (1/4 cup) Butter

1 Tablespoon Parsley (use half this amount if dry)

1/2 Teaspoon Thyme

1 Tablespoon Salt

Pepper to taste

Combine the above ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8-10 hours (potatoes should be tender). In the last hour stir in the Chives, Milk, Cream and Cheese

3 Tablespoons Chopped Chives or Spring Onion

1 Cup Shredded Sharp Cheddar Cheese

1 Cup of Milk

1/2 Cup of Heavy Cream

Serve with a large Dollop of Sour Cream, sprinkled with Bacon and more Cheese

8 Strips of Bacon Fried Crisp and Crumbled

Sour Cream

 

Enjoy

David

Halupkies ( Hungarian Stuffed Cabbage)

Halupkies (Hungarian Stuffed Cabbage)

When I was a kid, every month or so Mom, Dad and I would head to the Hungarian Church, in my home town of Phoenixville, Pennsylvania, with our pots and dishes, with the expressed goal of obtaining those delicious morsels called Halupkies that the church ladies were making in the basement kitchen in huge vats, to raise money.  The people would be lined up into the street, and deservedly so, they were a real treat for supper and I loved them.  Ah!, those were the days. 

Over the Years I have attempted to recreate those memories and the following recipe is about as close as I can come to those Hungarian Church lady Creations.  Hope you enjoy.

First let me tell you that good things take time and these will take about one hour of prep and 3 hours of cook time so plan your day, they are well worth it.

Mise en Place (Minden a helyén) for Halupkies

Ingredients:

·        1 large head of tight cabbage, (Remove the core)

·        1 pound ground beef, pork or a mixture (I grind my own)

Grind your own

·        1/4 cup of rice (raw)

·        1 small onion, (Minced)

·        2 eggs

·        1 teaspoon salt

·        1/4 teaspoon pepper

·        1 Large Onion (thinly sliced, use a mandolin if you have one on 1/8 setting)

·        16 ounces Tomato Sauce I make my own(see Below) or (two 8 0z cans tomato sauce)

·        1 #2 can (20 oz about 3 ½ cups tomatoes) I use whole

·        1/4 cup lemon juice

·        1 teaspoon salt

·        1/4 teaspoon pepper

·        3/4 cup brown sugar

·        1/2 - 1 clove garlic, minced

·        1/2 teaspoon oregano

Directions:

1.     Core the cabbage and drop into boiling water for about 2 minutes to blanch so you can remove about 12 large pliable leaves. (The rest of the cabbage you can refrigerate and make coleslaw etc. with.)  On each of the leaves, cut away the thick part of the leaf at the bottom, with a paring knife so they can be easily rolled. Be sure the leaves are drained well.

Blanch 2 minutes

Cut away Thick part

Mound Meat in center and Roll

2.     Combine the raw meat, rice(raw), onion, eggs, salt and Pepper.  Get your hands into it and mix well.  Place mounds of meat mixture on each leaf.  At the thinned out thick end.  I use a small Ice-cream scoop to ensure uniformity. Then Roll loosely, folding over and tucking in the edges as you complete the roll.  Place them in a casserole or Dutch oven, cover with the sliced onion.

Place in Casserole Dish or Dutch Oven

3.     Mix the tomato sauce, tomatoes, lemon Juice, salt and pepper, and brown sugar.  Pour the mixture over the rolls.  Sprinkle with a little Oregano over the top. Bake covered for 1 hour in a 350 degree oven.  Reduce the heat to 325.  Bake 1 more hour then remove the cover and bake an additional 1 hour uncovered at 325 degrees.

4.     I enjoy them with mashed potatoes and a little of the tomato sauce and maybe a small salad. Hope you attempt them and enjoy.

Tomato Sauce

 

Make and Freeze your own Tomato Sauce

Ingredients

·         28 oz can Tomatoes puree

·         2 tablespoons tomato paste

·         3 tablespoons grated Parmesan cheese

·         1 teaspoon minced garlic

·         2 tablespoons honey

·         1 teaspoon anchovy paste (optional)

·         3/4 teaspoon onion powder

·         1/4 teaspoon dried oregano

·         1/4 teaspoon dried marjoram

·         1/4 teaspoon dried basil

·         1/4 teaspoon ground black pepper

·         1/8 teaspoon cayenne pepper

·         1/8 teaspoon dried red pepper flakes

·         salt to taste

Directions

1.     In a 10 inch Iron Skillet, combine tomato paste,  Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

2.     Simmer in a 10 in skillet 1 hour

3.     Sauce should sit for 30 minutes to blend flavors

4.     Freeze what you don’t use.