It's what's for dinner!

Aaaah, beef! I used to think that the only thing preventing me from becoming vegetarian was bacon, but as I have aged (yes, I know it doesn't look like I have, but really I have), I have grown more and more fond of meat. And particularly meat cooked long and low in the oven or slow-cooker so it is meltingly tender. This recipe is an example of just the kind of stew that goes down well in the Farrar house at this time of year. And if the idea of a beef stew doesn't float your tastebuds' boat, then how about a stew cooked in a large quantity of beer.... Mmmmmmmm! Satisfying both the carnivore and the beer-lover in one fell swoop!

This recipe comes from one of those random post-it notes I found at the bottom of my 'Must-Cook-This' file. I have no idea where it came from. But I'm keeping it.

Beef and Ale Hotpot
Serves 6

olive oil
2lbs lean braising beef, cubed
1 large onion, chopped
3 TBSP flour
500ml/17 fluid oz brown ale (I used 'Arrogant Bastard', because, well, I like the name!)
4 tsp wholegrain mustard
1 TBSP brown sugar
2 TBSP tomato paste/puree
salt and pepper
400 ml/3/4 pt beef stock
14oz celeriac (celery root), peeled and thinly sliced
1 1/4lb baking potatoes, peeled and thinly sliced
1 oz melted butter

1. Brown beef and onion with olive oil in a large skillet.
2. Add flour, stir to coat meat and onions, and then add in beer, mustard, sugar, tomato paste and season with salt and pepper.
3. Bring to the boil, then add stock and return to boil.
4. Pour into slow cooker.
5. Arrange celeriac slices overlapping over the top of the beef mixture, then the potatoes over the top of that. Brush with melted butter.
6. Cook on high for 5-6 hours.

Heralding the coming of winter

It's getting dark around 5pm, we just turned the heating on, and this morning there was this weird wet stuff falling from the sky. Yep, winter has arrived. I know I can't complain, since the East of the country is languishing under feet of the white stuff, which is wet and cold. Nevertheless, even in California, our diet changes somewhat with the seasons, even if the change in the seasons isn't quite as drastic. It is at this time of year that I crave bowls of steaming stew and soup, and my slow cooker comes into its own. This week has been no exception, with a couple of great new recipes filling the Farrar bowls.

This one is a recipe which came originally from Skinnytaste, but I modified it a little since it wasn't as rich and spicy as I wanted it (spicy as in flavorful, rather than hot!). And I added extra vegetables, since I wanted it to be a complete meal in a bowl, with no sides required. Other than that, I stayed true to the original. It even made enough to feed my evidently starving family. So go put on a sweater, load up the crockpot, and then languish under a duvet while it bubbles away...or do a full day's work, the choice is yours :-)

Moroccan-style Turkey and Chickpea Stew
Serves 6

1 1/4lbs ground turkey
olive oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
1 poblano/pasilla pepper, finely chopped
1 cup diced carrots
1 cup diced celery
28 oz can petite diced tomatoes
2 cups chicken broth
2 tsp ground turmeric
3 tsp paprika
1 1/2 tsp ground coriander
2 bay leaves
3/4 tsp crushed red pepper flakes
2 tsp coarse sea salt
2 cans chickpeas/garbanzo beans, drained and rinsed
3 cups chopped chard or spinach.
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
couscous to serve

1. In a large skillet, brown the ground turkey in some olive oil, breaking it up as you cook. Put the meat into the slow cooker stoneware.
2. Add more olive oil to the skillet if necessary and sauté the onions, garlic, carrots and celery together until softened (about 8 minutes).
3. Transfer to the slow cooker, and add the tomatoes, broth, spices and chickpeas.
4. Cook on LOW for 6-8 hours.
5. 15 minutes before serving, stir in the spinach or chard.
6. Just before serving, stir in the fresh parsley. Serve over couscous with mint sprinkled over the top.

Sweet sides

I have often waxed (un)lyrical about how hard I find it to put on a traditional roast dinner. The knowledge that I'm British, and therefore should be able to rustle up a hearty table full of roast beef and all the trimmings without breaking a sweat or a whimper, only serves to reinforce the depth of my shame. Sigh. Occasionally though, I have my moments, and usually they are moments resulting from the discovery of some nifty shortcuts. One such shortcut is the possibility of roasting a chicken in the slow-cooker. That was an eye-opener. And don't get me wrong, I am also not averse to the odd purchase of one of those ready-roasted rotisserie chickens from the supermarket. With either of these options, all I need worry about is the sides, the trimmings for my roast dinner. And there is no point to a roast without the trimmings. They are often my favorite bits.

The two recipes below are awesome in the trimming department, mainly because any prep is done in advance, is reasonably limited, and then the cooking is done last minute in the oven, so there is no standing over a hot stove, wielding of basting brushes etc. You will notice that they can't easily be cooked simultaneously, since the cabbage cooks at a low temperature. However, the cabbage is very accommodating, and can easily be cooked in advance, and then left on a stove-top with the lid on to stay hot while the squash cooks, or simply reheated in fact. Both are dishes packed with great fall and winter flavors.

Braised Red Cabbage with Apples
from Delia Smith's Complete Cookery Course
Serves 8 as a side

2lb red cabbage, finely shredded
1 lb onions, finely chopped
1 lb sharp apples (e.g. Granny Smiths), peeled, cored and chopped small
1 clove garlic, minced
1/4 whole nutmeg, grated
1/4 tsp ground cinnamon
1/4 tsp ground cloves
3 TBSP brown sugar
3 TBSP red wine vinegar
1/2 oz salted butter
salt and pepper

1. Preheat oven to 300 degrees F (150 degrees C).
2.  In a large bowl, mix together the onions and apples with the spices and sugar.
3. In a large dutch oven or lidded casserole dish, place a layer of shredded cabbage, seasoned with salt and pepper. Cover this with a layer of the onion/apple mixture. Continue alternating these layers until all the ingredients are in the dish.
4. Sprinkle over the wine vinegar and dot the butter over the top.
5. Put the lid on and cook in the oven for 1 1/2 to 2 hours, stirring once or twice during the cooking time.

Roasted Delicata Squash with Onions and Bacon
adapted from EatingWell
Serves 6 as a side

2lbs delicate squash
1 large red onion, sliced
2 TBSP olive oil
4 oz pancetta/bacon, in small cubes
1/4 tsp salt
1 tsp fresh rosemary, finely chopped
1 TBSP maple syrup
1 TBSP Dijon mustard

1. Preheat oven to 425 degrees F (220 degrees C).
2. Cut squash in half lengthwise (do NOT peel), and scoop out the seeds. Cut squash into 1/2" thick slices. Toss with the onion, 1 TBSP oil and salt, and spread onto a large baking sheet in an even layer.
3. Roast until tender and starting to brown (about 30 minutes), stirring once during cooking time.
4. In the meantime, sauté the pancetta until crisp and brown.
5. Combine remaining 1 TBSP oil, rosemary, syrup and mustard in a small bowl.
6. Toss together the vegetables, dressing and bacon/pancetta and serve hot or warm.