Pickled Red Onions - Version 2

On more than one occasion I have used this space to share my trials and tribulations of being a food blogger, runner, amateur photographer, etc. Why I intentionally spend time in an uncomfortable place to experience self-doubt and discomfort with the hope of experiencing growth might be indicative of my bipolar glutton for punishment and no risk/no reward personalities. Or, in other words, I find jumping into the learning curve equally exhausting and exhilarating. Sometimes I can be persuaded to jump in, while other times I need to at least think I am ready (although who really is ready to ever to choose temporary discomfort?). This past week I took the plunge into the world of Reels. All I can say it's akin to jumping into the deep end of a pool without wearing a life preserver or knowing how to swim. While it's only been a few short days of entering into this 'discomfort zone', already I can hardly wait for the feelings of angst and uncertainty to be replaced with some sense of accomplishment. Let's hope that is sooner rather than later! I am anticipating (actually hoping) that someday I will look back at my early Reels and realize all of my discomfort wasn't all for naught. Sort of the same 'yikes' feeling I get when I look back at some of my early blog posts. Like the one for Pickled Red Onions I posted eight years ago. 

Anyone who was drawn to that early post did so because they were either on the hunt for a Pickled Red Onions recipe or they were one of my loyal friends supporting my endeavor. While it's still a really good recipe, the photos themselves were not ones actually inspiring anyone to make Pickled Red Onions. But back then, I didn't know what I didn't know (now). Sometimes looking back in that proverbial rearview mirror can serve to reaffirm the time and energy spent being uncomfortable was well worth it. 

Now I know I am taking a bit of a leap here, but I really do hope both the photos and the super easy Pickled Red Onions - Version 2 recipe posted here will inspire you to make a batch of these incredibly versatile, tender-crunchy, tangy-sweet flavored, pretty in pink pickled red onions. They are game changers on burgers, fish tacos, carnitas, deviled eggs, pork sandwiches, charcuterie boards, a Ploughman's lunch platter, avocado toast, hot dogs, and salads to name a few. And, if you happen to be someone who enjoys eating pickles out of a jar, well you might just find yourself happy to nosh on a jar of pickled red onions. 

When it comes to choosing a vinegar when making pickled onions, half of the decision is made based on use (will you be refrigerating or canning) and the other half on flavor. If you looking to can pickled onions, you need to use a vinegar having at least a 5% acidity. Which is why many choose to use either white vinegar or apple cider vinegar when making pickled vegetables. But, if you are looking for a vinegar that not only enhances the gorgeous pink hue created when mixed with thinly sliced red onions, but has even more flavor than a white, red wine, or apple cider vinegar, then you definitely want use a seasoned rice vinegar. With an acid level ranging from 4.2% to 4.3%, you won't be able to 'can' your pickled red onions, but you can keep them refrigerated for up to three weeks. If they last that long.

Flaky sea salt, granulated sugar, sliced garlic cloves, and black peppercorns all get mixed together with the seasoned rice wine vinegar to create the pickling brine. The flaky sea salt not only gives the pickling brine flavor, it dissolves better in vinegar than Kosher salt. The granulated sugar adds some sweetness by balancing out the acidity and tanginess of the vinegar. Sliced garlic cloves, black peppercorns, and even a few sprigs of thyme add flavor and a bit of complexity to the pickled red onions. When all of these ingredients are mixed in with the red onions, magic happens.

When cutting the red onions, think thin. Not see-through thin, but closer to about an 1/8" in thickness thin. You want them to be able to quickly absorb the pickling mixture, yet still have a bit of a crunch factor while they marinate. Cutting red onions goes quickly using a mandolin, but a good sharp knife works just as well. 

In this recipe, there is no need to rinse or blanch the thinly sliced onions in warm or even hot water before mixing them into the pickling mixture as you will be refrigerating them, not canning them. Note: This way of making pickled red onions might be a slight departure from most other pickling recipes. 

For the most optimal flavor, allow these incredibly easy to make irresistible pickled red onions to chill in the refrigerator for at least four hours or overnight before you take your first bite. If there was ever a condiment that could single-handedly, significantly elevate the droolworthy flavor and texture of anything it was put on, without a doubt it would be Pickled Red Onions. Especially, these Pickled Red Onions.

If, by some remote chance pickled red onions have been outside of your condiment comfort zone or if you just have never had them before, I promise, that in one bite you will be wondering why and how you had lived without them. Yes, they are that extraordinary! Last, but not least, I genuinely hope I have inspired you to make these Pickled Red Onions (Version 2) this time around.

Recipe

Pickled Red Onions - Version 2

Ingredients

Two large red onions (about 1 1/4 pounds), thinly sliced (about 1/8" thickness)

1 1/2 cups (12 ounces/355 ml) seasoned rice wine vinegar (see notes)

4 teaspoons flaky sea salt

3 Tablespoons (48g) granulated sugar

1 teaspoon black peppercorns

2 large garlic cloves, cut into quarters

Optional: sprigs of fresh thyme

Directions

1. In a medium sized bowl, whisk together the seasoned rice vinegar, flaky sea salt, granulated sugar, and black peppercorns. 

2. Add in the sliced red onions and toss until the onions are well coated. Let sit for 3-5 minutes.

3. Add in the garlic cloves, then carefully pour the red onion mixture into a 32 ounce glass jar. Note: It's easier to transfer the mixture when you use thongs to place the sliced onions in the jar and then pour the brining liquid over the onions.

4. Top with a couple of sprigs of fresh thyme, if using.

5. Put the lid on the glass jar and place in the refrigerator for at least 4 hours or overnight before using them for the first time. The Pickled Red Onions will be good kept covered and chilled in the refrigerator for several weeks, if they last that long.

Notes: (1) I used a 12 ounce bottle of Marakan Seasoned Rice Vinegar in this recipe. (2) Mix and store Pickled Red Onions in glass bowls and glass jars. Do not use a metal bowl or metal storage container as the acidity of vinegar mixture will react with the metal. (3) I used 1 litre/33 ounce size wide mouth Weck jar. You can find them on Amazon, at Williams-Sonoma, at World Market or any good quality kitchenware store.

Zion National Park, Springdale, Utah  (March 2022)

Boursin Cheese Beef Wellington Bites

Last December a very good friend asked me if I would make some cookies and an appetizer for a large gathering she was having. There was just one catch. She asked me to make an appetizer I had never made before. At the time my first angst filled, plummeting self-confidence thought was 'omg, what if I muck it up and ruin her event'. This was immediately followed by another slightly more positive thought 'she has more faith and confidence in me than I have in myself''. All the while as my lips were saying 'yes', my head couldn't help but wonder 'what am getting myself into?'. The cookies would be a no-brainer, but the miniature Beef Wellington Balls (pieces of beef tenderloin and tiny spoonfuls of Boursin cheese wrapped and rolled in puff pastry), well they out to be one of those appetizers on the labor and time intensive side.  Even after making and delivering them, I irrationally worried they wouldn't turn out when she baked them in her oven. And yet, in spite of vowing to myself to never make those little balls again (even for very, very good friends), the savory gods stepped in and made certain the appetizers were devoured at the party. So as it turned out, not only did I worry for naught, I was inspired to create a much easier, maybe even more impressively elegant appetizer made with beef tenderloin, Boursin Cheese, fresh thyme, and puff pastry. Had I fallen victim to self-doubt and fear of failure, these scrumptious, gorgeous Boursin Cheese Beef Wellington Bites may have never been created. The moral of this story: Do what scares you because the fear of regret is always greater than the fear of failure.

Normally when you think of Beef Wellington you think of beef tenderloin and sautéed mushrooms wrapped in puff pastry. However, this version of Beef Wellington pairs beef tenderloin with a garlic and herb Boursin Cheese and some fresh thyme semi-encased in an egg washed square of buttery puff pastry. The combination of savory flavors is ethereal. They are nothing short of pure bliss. 

In all seriousness, these sinfully delicious Boursin Cheese Beef Wellington Bites are destined to guarantee you earning the highly coveted culinary designation of either 'hostess with the mostess' or 'host with the most'. A platter of these beauties served with a fabulous bottle of wine will definitely make for an epic gathering.

When you make anything with five or less ingredients, the quality of the ingredients really matters. So splurge on a good piece of beef tenderloin and buy some high quality puff pastry. While I have used Pepperidge Farm Puff Pastry before (and with good results), Dufour Puff Pastry yields great results. I generally prefer to buy Boursin Cheese at Trader Joe's as it's almost half the price you pay for it at most grocery stores. 

The thawed sheet of puff pastry is rolled out very slightly on a lightly floured surface before it's cut into 16 three inch squares (you will actually get 15 squares but have enough to piece together the 16th one). After spraying a mini-muffin pan with canola or avocado oil, the pastry squares are placed into the wells of the pan and just lightly pricked with a fork. Next goes in a teaspoonful of the Boursin Cheese, followed by a pinch of fresh thyme leaves. After placing a piece of the beef tenderloin on top, brush the egg wash on the edges of the puff pastry, then season the beef with some Kosher salt and black pepper. Place the muffin pan in the refrigerator for at least 30 minutes before placing it in a preheated 400 degree (F) oven. Note: The Boursin Cheese Beef Wellington Bites could be made earlier in the day, wrapped and chilled in the refrigerator until ready to bake.

Baking time ranges from 22-26 minutes or until the edges of the puff pastry have puffed up and are golden in color. 

Remove from the muffin tin, top with some additional fresh thyme, and arrange the Boursin Cheese Beef Wellington Bites on a platter. Serve with a small bowl of garlic aoili and bowl of cornichons. This is definitely one of those appetizers having a high 'wow' mouthwatering factor. They are pure perfection. Even better, they are neither labor nor time intensive to make.

I strongly encourage you to make these easy to make delectable, bite sized appetizers for your next gathering of really good friends. The kind of friends who believe in you even more than you believe in yourself, who inspire you to channel your inner domestic goddess, and who you just love to invite over. Open up a bottle of sparkling wine, a really good Pinot Noir, a great red blend, an impressive Cab, or mix up a batch of your favorite 'house' cocktails and you have the makings of a really great evening.

 

Recipe

Boursin Cheese Beef Wellington Bites

Makes 16 bites

Ingredients

14 ounces (396g) puff pastry, thawed (see notes)

5 ounces (150g) Boursin Cheese (Garlic and Herb), slightly softened

5-6 ounces (145-175g) beef tenderloin (filet mignon), cut into 3/4" pieces

Fresh thyme

Kosher salt and black pepper

1 large egg mixed with one teaspoon of water  to make an egg wash

Garlic Aoili (homemade or store-bought) - see notes

Optional for serving: cornichons

Directions

1. Generously spray a non-stick mini-muffin tin with canola or avocado oil. Set aside.

2. On a lightly floured surface, unfold the thawed (but chilled) puff pastry and roll out just to even the surface. Cut into 16 three inch squares. Note: If you are using a sheet of Dufour puff pastry, you will get 15 squares out of the sheet, but will have enough left over to piece together the sixteenth piece.

3. Place the squares into the wells of the prepared muffin pan. Use a fork to make one poke into the bottom of each piece of pastry.

4. Put a teaspoonful of the Boursin cheese into each one. If you have Boursin cheese left over, distribute evenly amongst them.

5. Sprinkle a few leaves of the fresh thyme on top of the Boursin Cheese.

6. Place a piece of the cubed beef tenderloin on top. Press down lightly. Season with Kosher salt and black pepper.

7. Brush the egg wash on the edges of the exposed puff pastry. Place the muffin tin in the refrigerator and chill for at least 30 minutes (or make early in the day, cover and chill until ready to bake).

8. Preheat oven to 400 degrees (F). Once the oven has preheated, put the muffin tin on a baking sheet and place in the oven. Bake for 24-27 minutes or until the pastry is puffed and golden.

9. Remove each bite with an offset spatula and place on a serving platter. Top each of the Boursin Cheese Beef Wellington Bites with a small sprig or a few leaves of fresh thyme. 

10. Serve with some garlic aoili and cornichons. 

11. Enjoy these bites immediately after they have been plated. They are great warm, but still really good when they come to room temperature.

Notes: (1) I used a package of Dufour Puff Pastry to make these bites. If you can't find it (I usually find it at Whole Foods), then use a package of the Pepperidge Farm Puff Pastry. (2) To make your own homemade aoili, mix together 1/2 cup of good quality mayonnaise with one clove of garlic finely minced. Chill at least one hour before serving to allow the flavors to blend. (3) In addition to buying the Garlic and Herb Boursin Cheese at Trader Joe's, I also buy cans of spray canola and avocado oil there as well.

Joshua Tree, Arizona, March 2022

Flourless Chocolate Crinkle Cookies

Sometimes the reality of going to a place on one's bucket list, doesn't always live up to either the hype or the expectations. But then sometimes, the experience more than exceeds them. Nothing, not even the thousands of images I had drooled over prior to going on this trip, prepared me for a recent bucket list trip. As just last week, I was in a state of head spinning, heart racing visual nirvana while taking in the sunrise beauty at Horseshoe Bend, exploring the Lower and Upper Antelope Canyons in Page, Arizona, and hiking in Zion National Park in Springdale, Utah. Places I had dreamt of going for years. The landscapes in northern Arizona and southwestern Utah were unlike anything I had ever seen before and they were beyond spectacular. And while all of the other worldly, mesmerizing images will be permanently etched in my memory, I would jump at the chance to go back there again. With everything that has gone on in the world and is going on now, being able to freely travel feels like such a privilege these days. One I don't think I will ever take for granted. In addition to the lifetime of memories, there many takeaways from this long awaited, breathtaking adventure. But there was that one resonated with me the most. Never give up on your dreams. 

After eating almost every meal at a restaurant for several days, it felt good to get back home to my kitchen, to get back to cooking and baking. There had a been a cookie recipe I had been wanting to make for months, but for some reason I kept putting it off. Had I known how decadently delicious these Flourless Chocolate Crinkle Cookies would be, I wouldn't have procrastinated for so long. Like the magnificent landscapes out west, these cookies will take your breath away. 

Months back I stopped at Stephanie Izard's Sugargoat Bakery in Chicago to buy some cupcakes and cookies. While they all had varying wow factor levels, there was a chocolate cookie I feel madly in love with. As luck would have it (or when you put something out in the universe and the universe is listening) one of my friends actually had it. And as luck would have it, she shared top chef winner, cookbook author, restaurant owner Stephanie Izard's recipe for Flourless Chocolate Crinkle Cookies with me. At the time I looked over the ingredients for the recipe, there were two things holding me back: going out to get a jar of her 'this little goat when to Belize hearty and bright spice mix' and trying to wrap my head around how a spice mixture made of savory garlic, onion, smoky paprika, and chilies could be responsible for creating a rich, intensely chocolatey, mouthwatering cookie. Let's just say getting the jar of spice was easier than reconciling my spice-challenged imagination.

Made with only seven ingredients, these Flourless Chocolate Crinkle Cookies are the kind causing a chocolate lover to become weak in the knees. They are dense yet moist, decadent, rich, and perfectly spiced. The recipe makes somewhere between 14-16 cookies and takes somewhere around 40 minutes to make from start to finish. And having a standing mixer with a whisk attachment will make whipping up the egg whites to firm (but not dry) peaks easier than whisking by hand. 

Allowing the batter to rest for 7-10 minutes is key to enabling the dough to become 'scoopable'. Using an ice cream scoop (about 1 1/4" in diameter) makes forming the balls of dough a breeze. But if you don't have a metal ice cream scoop use a tablespoon to form golf balled size balls of dough. Note: The dough likes to stick to the ice cream scoop. If you run the ice cream scoop under hot water and dry it, the heat from the metal scoop will make scooping a little easier. But I used my fingers to release the dough from the scoop and it worked just fine.

Baking time for the cookies ranges from 12-14 minutes. The cookies will still be slightly soft in the center when you take them out of the oven, but they will firm up as you let them cool on the baking sheet. Note: Do not transfer the baked cookies to a cooking rack. Let them come to room temperature on the baking sheet.

The recipe called for rolling the balls of dough in confectionary sugar before putting them into the oven. I decided to sift even more confectionary sugar over them when they finished baking. Which means they look a little less crinkly, but I think the extra confectionary sugar made them slightly more delicious.

Chocolate Whoppers, a recipe from Maida Heatter, has been a long time favorite semi-flourless chocolate cookies. But these (truly) Flourless Chocolate Crinkle Cookies are definitely giving my death by chocolate cookie loving self a run for their money. 

I often have friends asking me to make a gluten-free cookie. And until I made and devoured these Flourless Chocolate Crinkle Cookies I never thought a gluten-free cookie could be as good as (or better than) a cookie with gluten. These cookies prove me wrong! If you are looking for a great cookie to serve for Passover, you definitely want to make these Flourless Chocolate Crinkle Cookies!

Recipe

Flourless Chocolate Crinkle Cookies (inspired by Stephanie Izard's Flourless Chocolate Crinkle Cookies)

Makes 14-16 good sized cookies

Ingredients

1 1/2 cups (8 ounces/255g) semi-sweet chocolate chips, divided

4 large egg whites

1 teaspoon good quality vanilla

2 3/4 cups (330g) confectionary sugar, divided

1/2 cup (50g) Dutch Processed Cocoa Powder

2 teaspoons This Little Goat Went to Belize spice (See Notes)

1/2 teaspoon kosher salt

Directions

1. Preheat the oven to 350 degrees (F). Line two large, heavy bottomed baking sheet with parchment paper.

2. In a small-medium bowl, melt 1 cup (170g) of the semi-sweet chocolate chips in the microwave. Set aside to cool slightly.

3. In a medium sized bowl, whisk together 2 cups (240g) confectionary sugar, cocoa powder, Kosher salt, and the This Little Goat Went to Believe spice. Set aside.

4. In the bowl of a standing mixer fitted with a paddle attachment, whip the egg whites until firm peaks form. Beat in the vanilla until blended.

5. Reduce the mixer speed to low, and add in the dry ingredients until combined.

6. Mix in the melted chocolate chips. Blend until combined.

7. Add in the remaining half cup (85g) semi-sweet chocolate chips and mix using a spatula.

8. Allow the batter to rest for 7-10 minutes to allow it firm up slightly.

9. Use a 1 1/2 inch in diameter ice cream scoop or tablespoon to form golf ball sized balls of dough. Roll each ball of dough into the remaining 3/4 cup (90g) confectionary sugar. 

10. Place balls of dough on prepared baking sheets, spacing at least one and a half inches apart.

11. Bake cookies until they puff up and are crackly on top (about 12-14 minutes). Allow the still slightly soft in the center cookies to cool completely on the baking sheet. Note: Start checking for doneness at the 12 minute mark as some ovens can run hot.

12. If desired, sift more confectionary sugar over the baked cookies.

Notes: (1) You can buy the Little Goat Went to Belize spice at many Whole Food stores, some grocery stores, or on Amazon. (2) I used Nestle Dark Chocolate (53% Cacao) Chocolate Chips. (3) Cookies remain delicious for several days if kept in an air-tight container.

Lower and Upper Antelope Canyons, Page, Arizona, March 2022

Rhubarb and Raspberry Crisp

Spring is a little more than four weeks away, however, from my perspective it can't get here soon enough. Between the snow, ice, dreary gray skies, bitter cold, and more snow, I have experienced all of the winter I need to this year. Although when you live in the midwest you begrudgingly understand winter often likes to linger or reappear well beyond it's meteorological end date. Which means there is always the possibility April will have snow showers. More than the return of milder temperatures and a green landscape, I look forward to seeing stalks of fresh rhubarb at the grocery store. Last summer one of my running friends gave me enough rhubarb to feed an army. And for once I did the responsible thing and froze more than half of it. Which meant this year I wasn't going to have to wait months to satisfy my rhubarb cravings. Being able to savor the taste of spring in the winter not only took a bit of the chill out of the air but it made the snow and cold slightly more tolerable. 

For those you who don't happen to have a stash of rhubarb in your freezer, you might be wondering (or maybe cursing) why in the heck am I sharing this recipe with you know now. Well, hear me out before you stop reading. Besides being barely able to contain my excitement at the surprising deliciousness of the rhubarb and raspberry combination along with the off chance that some of you have rhubarb in your freezer too, I wanted you to have this recipe now so you could make it the first day rhubarb arrives in the markets or is ready for harvest in your garden. Because after you make it the first time, it's likely to be something you put on repeat well beyond rhubarb season. Which is my way of saying, freezing bags of rhubarb this year will be one of those decisions you will never regret. 

Sweet, ripe raspberries temper the tartness of rhubarb in such a divinely, delightful way, I think it rivals the classic strawberry-rhubarb combination. If, by some chance, you have lived a rhubarb-free life, this Rhubarb and Raspberry Crisp should be how you experience it for the first time. Or, if you grew up eating so much rhubarb you now refuse to eat it, this crisp is the one to make you VERY glad you gave it another chance.

If there was ever a crisp worthy of being both a casual weeknight/weekend dinner or a dinner party dessert, this Rhubarb and Raspberry Crisp would be a serious contender. Especially when served with some really creamy vanilla ice cream.

There are essentially two parts to the crisp: the topping and the filling. Both come together easily and quickly. Some crisp toppings are made with room temperature butter cut into the flour, oats, sugar and salt. But this one is made with melted butter. Which means it can be made on a whim. And without having to remember to take the butter out of the refrigerator the night before or early in the day. In addition to the more customary crisp ingredients, there are coarsely chopped pecans. The nuts not only add both crunch and sweet, buttery flavor to the topping, they take it from a good to great level!

I used frozen rhubarb when making this crisp (and it worked great), but will shift to using fresh rhubarb when it starts showing up in the market. The recommended amount of sugar to use in the filling is a half-cup (plus one tablespoon). The sugar adds sweetness and helps to counteracts the tart/sour flavor of the rhubarb. If your rhubarb is more green than red you may need to increase the amount of sugar to 2/3 cup to help temper the green rhubarb's slightly sharper flavor. Conversely, if you are cutting up mostly red rhubarb stalks, you might want to reduce the sugar to a generous 1/3 cup. The amount of sugar to add to a rhubarb mixture isn't an exact science. It's more trial and error and more personal preference. 

The three tablespoons of cornstarch will help to thicken the juices released from the fruit. To help evenly distribute the cornstarch, I recommend mixing it first with the sugar and Kosher salt, before adding it to the fruit mixture.

I used a deep 9" pie dish to make for a pretty presentation. Although the crisp could have easily been made in a 9" cast iron pan for a more refined rustic one. The crisp is baked in a preheated 375 degree (F) oven for 50-60 minutes (or until the filling is bubbling and has thickened). From start to finish, it takes less than ninety minutes to be ready to devour!

Allowing the crisp to rest 10-15 minutes before serving will also help tighten up the filling a bit more. Serve the Rhubarb and Raspberry Crisp either warm (my favorite way to eat it) or at room temperature. Either way everyone is bound to be scraping their bowls to get every last morsel. If there are any leftovers, indulge your sweet tooth, reheat it in the microwave and have a bowl for breakfast!

If there was ever an easy to assemble, simple dessert to lessen the winter doldrums, this Rhubarb and Raspberry Crisp would be it. Bursting with sweet, tart, flavor notes and having a buttery, crunchy texture, this crisp is destined to make your taste buds deliriously happy, be a crowd pleaser and become one of your most favorite recurrent rhubarb recipes! 

Recipe

Rhubarb and Raspberry Crisp

Serves at least 8

Ingredients

Topping

1 cup (130g) all-purpose flour

1 cup (100g) old-fashioned oats 

1/3 cup (65g) granulated sugar

1/2 teaspoon Kosher salt

8 Tablespoons (113g) unsalted butter, melted

1/2 cup (62g) pecan halves, coarsely chopped and divided

Rhubarb and Raspberry Filling

1-2 Tablespoons of room temperature butter (to coat the baking dish)

4 cups (500g) rhubarb, cut into 1" pieces

3 cups (360g) fresh raspberries

1/2 cup (100g) granulated sugar, plus a Tablespoon to sprinkle on before adding the topping

3 slightly rounded Tablespoons cornstarch

1/2 teaspoon Kosher salt

2 Tablespoons freshly squeezed lemon juice (from a half of lemon)

Vanilla Ice Cream, for serving

Directions

Topping

1. In a medium sized bowl, combine the flour, oats, sugar, salt, half of the pecans. Stir until blended. 

2. Mix in the melted butter and create a mixture having a consistency of coarse crumbs. Squeeze the mixture with your fingertips to create a tighter dough.

3. Place in the refrigerator while you make the filling.

Filling and Assembly

1. Preheat the oven to 375 degrees (F). Lightly butter a 9" baking dish or cast iron pan.

2. Mix the cornstarch, sugar, and salt together in a small bowl. Set aside.

3. In a medium-large bowl, toss the rhubarb, raspberries, and lemon juice together. 

4. Mix in the sugar mixture and toss to combine. Transfer the filling to the prepared baking dish. Sprinkle on tablespoon of sugar over the top.

5. Top with the crisp topping and the remaining pecans. Put the baking dish on a baking pan and place in the preheated oven.

6. Bake for 50-60 minutes or until the filling is thick and bubbly and the crisp top is golden. Remove from the oven and let rest for at least 10-15 minutes before serving. Note: Check for doneness at the 45 minute mark.

7. Serve either warm or at room temperature. Top each serving with a generous scoop of vanilla ice cream.

Mississippi Pot Roast

It was only a matter of time before I brought my 'used only a handful of times' slow-cooker up from the basement where it had been waiting patiently for me discover a recipe where it could work its' magic. Whatever aversions you may have toward or whatever you think about slow cookers, they have a way of transforming a chunk of beef into the most heavenly melt-in-your tenderness it would be a travesty not to own one. Yes, I know Instant Pots have been all the rage for awhile now, but having endured the test of time, slow-cookers deliver a kind of deliciousness not easily replicated. Not to mention having the ability to add in all of the ingredients into the pot, place the lid on, set the heat level and timer, and then walk away for hours while you do whatever it is that makes you happy is akin to having an in-home personal chef. Sure there was a time way back when, when my culinary-fussy self would have easily dismissed a recipe made in a slow-cooker. But with time, along with finally making a recipe for pot roast that had gone viral years back, has a way of softening one's rigidly held beliefs. 

Some years back a woman by the name of Robin Chapman from North Mississippi got more than her fair share of ten minutes of fame for her Mississippi Pot Roast recipe. Her adaptation of her grandmother's slow cooker pot roast recipe called for adding ranch dressing mix, au jus mix, and pepperoncinis. From Robin's appearances on major network morning shows to magazines extolling the virtues of her recipe, Mississippi Pot Roast became quite THE thing. Yet, in spite of sometimes suffering from FOMO, I didn't succumb to all the hype because at the time cooking with a slow cooker wasn't really MY thing. Besides, I was an Ina Garten-wannabe at the time firmly believing great food was made with recipes having an ingredient list almost as long as your arm (although that still hasn't completely changed). Which meant that a recipe made with only five ingredients was highly suspect.

Call it being unfashionably late to the party or call it finally letting go of previously held preconceived notions, but I finally stopped dragging my feet and made a slightly adapted version of the original Mississippi Pot Roast. And let's just say the old adage 'better late than never' have never been more true. In other words, I am publicly admitting that my preconceived notions were wrong. Wrong about the wonders of a slow cooker and it's ability to create craveable foods, wrong about the level of deliciousness created from five ingredient recipes, and wrong about a recipe about pot roast that was just different. So what prompted this change of heart? Let's just suffice to say the pandemic has taken a toll on and upended many of my beliefs.

Like with most recipes, the original recipe for the Mississippi Pot Roast has undergone some subtle changes over time. So hey, maybe it's a good thing I waited so long? With boneless chuck pot roast on sale, I knew the universe was trying (yet again) to send me a message. This time I listened. But instead of using us jus gravy mix (as was recommended in the original recipe), I used a packet of onion soup mix (not claiming this to be my idea). Spoiler #1: That was a really good decision. To sear the chuck roast or not to sear, that was one of the slightly debated issues surrounding this recipe. Being a huge fan of searing methods, I went with and would go so far as to say you absolutely must sear the chuck roast first. Spoiler #2, that was a great decision. Once the chuck roast is seared, simply put everything on top of the roast in the slow-cooker, set the timer on low for 8 hours (it may take slightly longer if you have a larger or thick cut of roast), and walk away.  How simple is that?

The only decision you have left to make is will you serve it over a bed of homemade mashed potatoes or will you turn it into Mississippi Pot Roast French Dip Sandwiches (maybe topped with some provolone cheese)? Either way you can't go wrong. The only way you could go wrong is not making this highly flavorful, juicy, melt-in-your-mouth, one pot wonder Mississippi Pot Roast in the first place. A simple recipe that truly takes pot roast to whole new level of deliciousness. Not only has the slow cooker now become my new best friend, I have now officially become the newest member of the Mississippi Pot Roast fan club. Hope you will join me!

Recipe

Mississippi Pot Roast

Serves 6-8

Ingredients

3 1/2 to 4 1/2 pound boneless beef chuck pot roast

Kosher salt and black pepper

2 Tablespoons canola or vegetable oil

1 packet (1 ounce/28g) Ranch Seasoning Salad Dressing

1 packet (1 ounce/28g) Onion Soup & Dip Mix

8 Tablespoons unsalted butter, cut into 6 pieces (see notes)

8-10 pepperoncini peppers

Mashed Potatoes 

Directions

1. Season both side of the pot roast with Kosher salt and pepper.

2. Heat oil in a cast iron skillet. Sear both sides of the pot roast (approximately 2 minutes per side).

3. Transfer the seared pot roast to a slow cooker.

4. Top the pot roast with the ranch dressing, onion soup mix, butter, and pepperoncini peppers.

5. Cook on low heat for 8 to 9 hours (depending on size of the roast).

6. When knife tender, shred the pot roast up into large pieces using two forks.

7. Spoon the mashed potatoes onto a large platter. Use thongs to top the mashed potatoes with the pot roast. Ladle some of the remaining juices over the meat.

8. Serve immediately.

Notes: (1) I used an unsalted European style butter. (2) Instead of serving the Mississippi Pot Roast over mashed potatoes, serve them on hoagie rolls, turning them into Mississippi Pot Roast French Dip sandwiches topped with provolone cheese!! (3) If you don't have time to make Wendy's Mashed Potatoes, buy some good quality store bought mashed potatoes (found in the refrigerator section of most grocery stores).

Reverse Sear Roasted Ribeyes w/ Dijon Aoili

In a little less than two weeks several items on my endless bucket list will get checked off. Ever since first seeing jaw dropping photos of the Upper and Lower Canyons in Page, Arizona I have dreamt about seeing them in person. More importantly, I have been longing to try my hand at photographing them. Already I am anticipating Enimen's lyrics "You only get one shot, do not miss your chance to blow. This opportunity comes once in a lifetime." will be swirling in my head as I try to simultaneously take in the canyon's surreal beauty, conquer my camera setting fears, breathe, and channel my inner Ansel Adams. After coming down from that high, we will head to another place on my bucket list: Zion National Park. In spite of having less than 48 hours to explore and hike there, I will have to do my best to capture as much of its' breathtaking landscapes as possible. If my first time in the majestic Zion will be anything like my first time at Rocky Mountain National Park, then more than likely at some point I will become emotionally overwhelmed. In other words, I will probably weep (with joy) while in this 'kingdom of Heaven'. Nature's beauty has a way of getting to me.

 

Next to spending time in nature, I get an equal amount of pleasure making a great meal. And these Reverse Sear Roasted Ribeyes with Dijon Aoili made for an absolutely phenomenal dinner this past weekend. In spite of having a gas grill, going out on the deck in the winter weather can often make grilling challenging. When that happens, I will often sear steaks in a cast iron skillet and finish them with a quick roast in the oven. Having recently learned about about the reverse searing method, I thought may I needed to learn firsthand if it was as foolproof of a method for cooking steaks as some claim.

Most of us have been taught to believe that searing a steak first helps to ensure all of its' juices are locked in. Turns out that isn't actually true. Instead the benefit of searing is that it adds flavor. So much for having that 'truth' upended!

For the best results when using a reverse sear method, steaks need to be thick (as close to the 1 1/2 inch or 2 inch mark as possible) and the oven temperature needs to be low (250 degrees F to 275 degrees F). Letting the steaks rest uncovered on a cooling rack in the refrigerator for several hours (or preferably overnight) will help to dry the surface of the steak, resulting in an even more beautiful browned finish.

Another key to the reverse sear process is generously seasoning both sides of the steak with Kosher salt and pepper as they rest in the refrigerator. Cooking time for the steaks ranges from 20-25 minutes for medium-rare to 25-20 minutes for medium doneness. If you happen to live in a household where not everyone is a fan of medium-rare (seriously, right?), the reverse sear method allows you to remove one of the steaks from the oven for a few minutes more while the other roasts a bit longer. 

After heating some vegetable oil in a cast iron pan, the roasted steaks are seared for approximately one minute on each side. Before removing the steaks from the pan, add in room temperature butter, thinly sliced garlic, and some fresh rosemary pan. Spooned the butter/herbs over the seared steaks (additional cooking time is about a minute) before removing the beautifully seared steaks to a cutting board. Allow the steaks to rest for about five minutes before cutting into thick slices. Note: Technically in the reverse sear method you don't need a rest period. But some old habits die hard.

Changing up the cooking method gave me the opportunity to shift the way 'some' around here like to eat their steaks. Yes, some commit the sacrilegious sin of dipping a perfectly cooked steak in ketchup. Serving the Reverse Sear Roasted Ribeyes with a Dijon Aoili (along with hiding the bottle of ketchup) turned out to have an even outcome better than I expected. Seems the creamy, slightly tart dijon aoili had just the right flavor profile for the ketchup lover at the table. Mission accomplished!

If there is a downside to the reverse sear method is that it takes longer to cook a steak than it would to grill it or sear first/roast second. But that is a very small price to pay for such a satisfying steak eating experience. Once you taste it, you too might be converted to using the reverse sear method to cook steaks. 

It took me years to realize the benefits of serving thick slices of a cooked ribeye on a platter. Everyone takes what they want and no longer is there any waste. Gone now are the days of serving 'whole' ribeyes on a platter. Another added benefit of serving a platter of sliced roasted and seared meat is being able to pour the melted butter and quickly sautéed garlic slivers over it. 

So the next time you want to make a simple, yet impressive dinner for family and/or friends, make Reverse Sear Roasted Ribeyes with Dijon Aoili. Serve them with some fresh bread, a beautiful salad, maybe a roasted vegetable or two, and an exceptional bottle of wine. I hope you decide you may never cook steak any other way. Or at least have another equally loved option. And, if by chance, you can turn steak eating ketchup lovers in steak eating aoili lovers, may you feel as jubilant as I did.  I could have cried I was so happy!

Recipe

Reverse Sear Roasted Ribeyes w/ Dijon Aoili

Serves 2-3

Ingredients

Aoili

5 Tablespoons (75ml) extra-virgin olive oil

1/4 teaspoon Kosher or flaky sea salt

2 large egg yolks

1 teaspoon good quality dijon mustard

1 large garlic clove, grated

2-3 teaspoons of freshly squeezed lemon juice (about a half of a small-medium lemon)

Ribeyes

2 ribeye steaks, approximately 1 1/4 pounds each and cut to about a 1 1/2" inch thickness

Kosher salt and black pepper

2 Tablespoons canola or vegetable oil

4 Tablespoons unsalted, room temperature butter

2-3 garlic cloves, thinly sliced

2-3 sprigs of fresh rosemary, plus more for garnish

Directions

Aoili
1. In a medium sized bowl, whisk together the salt, egg yolks, mustard, garlic, and lemon juice. Slowly add in the olive oil, whisking until the mixture is thick and luscious. Season for taste. Note: Make the aoili shortly before serving. Cover and keep at room temperature. If made ahead, bring to room temperature and whisk until smooth.

Ribeyes

1. Generously season both sides of the ribeyes with Kosher salt and black pepper. Place on rack on a baking sheet and chill in the refrigerator for several hours or the night before.

2. Preheat the oven to 275 degrees (F). Place the pan with the ribeyes in the oven. For medium-rare, roast for 20-25 minutes. For medium rare, roast for 25-30 minutes. Remove from the oven when they reach desired doneness.

3. Heat a cast iron skillet with oil When the oil is hot, sear the steaks for approximately one minute on each side. Working quickly add the butter, garlic and rosemary to the pan. Spoon the melted butter and herb mixture over the steaks. Remove from the pan and place steaks on a cutting board (reserve pan drippings).

4. Let the ribeyes rest for approximately 5 minutes. Cut into thick slices, season with some Kosher salt & pepper, and arrange on a serving platter. Pour the reserved drippings over the meat. Garnish with some fresh rosemary. Serve with the Dijon Aoili.