Slow-Cooker German Potato Salad

This recipe was found in Eating
Well Magazine. Here is the recipe.
I cut this recipe in 1/2 for the two of us. The following, is how I made it.





Printable Version
Ingredients:
2 slices bacon
1/6 cup cider vinegar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons whole grain mustard
1/4 teaspoon each of salt and freshly ground pepper
1 1/2 pounds potatoes--I did not use fingerling potatoes.
1 cup diced celery
1/2 medium onion, diced
1 sprig of dill, chopped
Method:
1. Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to cool. Place in refrigerator until ready to use. Reserve 1 tablespoon bacon drippings.
2. Take the drippings off the heat and add the vinegar to the pan. Scrap up any browned bits from the bottom of the skillet.  Whisk mustard and flour in a small bowl, add the vinegar mixture and whisk until combined. Whisk in salt and pepper.
3. Combine potatoes, celery, onion and the dressing in a 5-6 quart crock pot. Stir until the vegetables are well coated. Cover and cook on low for 5 hours.
4. To serve, stir in the dill and bacon.

Saffron Risotto with Butternut Squash

http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe.html

    This recipe comes from Ina Garten and I think it may be the best

side dish that I have ever tasted. It is a little labor intensive, but oh so worth it.  I made my massaged kale salad and grilled salmon. May be my favorite meal ever. (Have I said that before?)







Printable version
Ingredients:
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced (I bought a 4 oz. package that was already diced and it was not too much)
1/2 cup minced shallots (2 large)
1 1/2 cups Aborio rice (10 oz. )
1/2 cup dry white wine
1 teaspoon saffron threads (I happen to have some, but you could probably leave it out)
1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4 inch cubes. You should have about 6 cups.  Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute' the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5-10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Marcella Hazan advises that correct heat is important in making risotto. It should be "lively"; too high heat and the grains don't cook evenly, and too low heat will result in a gluey mess. It should cook in 30 minutes.

You can use bacon instead of pancetta if you so desire.

Not your Mama's Green Bean Casserole

Printable Version

Gather

1 1/2 pounds fresh green beans, cleaned and cut into halves or thirds

2 tablespoons olive oil, divided

1/2 tablespoon butter

1 cup minced shallots

1/2 cup panko breadcrumbs

9-10 ounce package crimini mushrooms, thinly sliced

1/4 cup all purpose flour

1 1/2 cups low sodium chicken broth

1/3 cup half and half

1/2 teaspoon salt

freshly ground pepper

1/2 teaspoon ground sage

Step by step

1. Preheat the oven to 350F.
2. Bring a large pot of water to a boil.
3. Throw the green beans in and cook for 4 minutes.
4. Drain and shock the beans in an ice water bath; set aside.
5. In a medium skillet, heat 1 tablespoon of the olive oil over medium high heat.
6. Add 1/2 cup of the shallots and cook, stirring often, for about 5 minutes. Allow the shallots to caramelize and brown, but don't burn them!
7. Remove the skillet from heat and add the butter, allowing it to melt.
8. Add the breadcrumbs to the shallots and stir to combine. Season to taste with salt and pepper and set aside.
9. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat.
10. Add the rest of the shallots and cook, stirring, for about two minutes.
11. Next, the mushrooms. Throw all of them into the skillet and cook for about five minutes more, stirring often, till the mushrooms are browned.
12. Sprinkle the flour over the mushrooms and stir to combine.
13. Continue stirring while the flour cooks into the mushrooms for about a minute.
14. Slowly pour in the broth, whisking as you go to get out any lumps and to pick up the delicious brown bits from the bottom of the pan.
15. Once the broth is incorporated, add the half and half and sage and stir to combine.
16. Allow the mixture to come to a boil, then reduce heat to medium and simmer till thickened, usually a few minutes.
17. Season to taste with salt and pepper.
18. Add the green beans into the mushroom mixture and fold together.
19. Pour the green beans and mushroom sauce into a baking dish.
20. Sprinkle the breadcrumb mixture over the top.
21. Slide the baking dish into the oven and bake uncovered for 25-30 minutes.
22. Pull that beauty out of the oven and allow to cool for a few minutes before serving.