I have a cold, and I feel like death. This has not stopped me from cooking.
Let's walk through what to do with a piece of beef that is nearing it's shelf life and a couple of potatoes. Also, how about some peach cobbler? The thought of peaches in any other form than cobbler reminds me of peach schnapps (and not positively-so, either), so if you hate peaches, just know you can sub with your favorite fruit.
Let's walk through what to do with a piece of beef that is nearing it's shelf life and a couple of potatoes. Also, how about some peach cobbler? The thought of peaches in any other form than cobbler reminds me of peach schnapps (and not positively-so, either), so if you hate peaches, just know you can sub with your favorite fruit.
Start with the ingredients. Flour is not pictured here. The butter was hard as a rock from the freezer, but a couple minutes in the microwave on soften will produce something you can work with.
To recap, you'll need:
To recap, you'll need:
- 2 cans of peaches
- 1 stick of butter
- brown sugar
- cinnamon
- salt
- oats
- vanilla
- flour
- small baking dish
I cut up the peaches after straining. I forgot to grease the dish, but I did it belatedly. Add the dry ingredients to a bowl. How much, you ask? One and a half good fists of brown sugar, about the same of flour, a sprinkle or 3 of cinnamon, a cup or two of oats, and a pinch of salt. Add a teaspoon of vanilla and the butter.
If you're making this with apples, I usually peel them and add a bit of lemon, then toss them in a little flour, brown sugar and vanilla.
If you're making this with apples, I usually peel them and add a bit of lemon, then toss them in a little flour, brown sugar and vanilla.
Turn the dry ingredients into a kind of strudel topping by squeezing the ingredients together with your hands. I used quick oats, but they are pretty hearty, so it will produce a granola-like topping, crunchy and sweet. You could add a little honey and back off the brown sugar slightly, too.
Once it's congealed together into crumb-like particles, with most of the butter incorporated (it can be a little buttery still), spread evenly across the peaches and pop into the oven for 35 minutes on 375 degrees F.
Once it's congealed together into crumb-like particles, with most of the butter incorporated (it can be a little buttery still), spread evenly across the peaches and pop into the oven for 35 minutes on 375 degrees F.
It should be golden (but not dark) brown with bubbly edges when the crumble is ready to exit the oven. Let it stand for 20 minutes or so for it to get a caramel texture before serving. Or eat it hot as hell!
When I put this together, I made the beef and potatoes first. It is going to take 5 hours to finish. I happen to love dessert over the main course, so you get what I like!
Wash the potatoes, and really get them clean with your fingers. Now dice them, keeping the pieces pretty big.
Wash the potatoes, and really get them clean with your fingers. Now dice them, keeping the pieces pretty big.
Let's make some bouillon. I like the paste, but I have cubes and granules on hand, too. 1 tsp of paste to 1 1/2 - 2 cups of hot water, stir until combined. Set the crock pot to high.
Add the bouillon and potatoes to the crock pot.
Sprinkle your favorite beef seasoning on both sides of the meat, then chop into big pieces.
Place the beef on top of the potatoes. Put the lid on and cook for 5 hours, or until the beef is separating from the chunks with a fork (like a pulled-meat, it should be tender).
Place into your favorite container and put it into the fridge overnight. I would normally add some carrots to this recipe, but I didn't have any, and because I have a cold, I couldn't summon the strength to go to the store to get anything else. When you heat this up the next day, it can be served as-is, or with some peas on the side. In the winter, I would make some crusty french bread rolls to go with it, hot with butter being the optimal serving style.
If you opt to make this using a much larger piece of beef, such as a small roast, add the carrots, potatoes and a little celery and a tiny bit of onion all to the bottom of the crock pot with some water, or bouillon, and let it cook overnight, at least 8 hours. The house will smell delightful upon rising. Unless you're a vegetarian, and then you've already switched off after the peach cobbler, so there we have it, and there we are!
If you opt to make this using a much larger piece of beef, such as a small roast, add the carrots, potatoes and a little celery and a tiny bit of onion all to the bottom of the crock pot with some water, or bouillon, and let it cook overnight, at least 8 hours. The house will smell delightful upon rising. Unless you're a vegetarian, and then you've already switched off after the peach cobbler, so there we have it, and there we are!
Addendums....
The tomatoes continue to grow throughout August. The heat has been perfect for doing just that. I usually harvest them when they are just beginning to get red, and let them complete their ripening on the counter top. The skins are much softer that way.
The rabbit sprang from the marigolds as I ventured down to the tomatoes this morning. I hope they eat marigolds because they are not letting up, either. Until next time...
The tomatoes continue to grow throughout August. The heat has been perfect for doing just that. I usually harvest them when they are just beginning to get red, and let them complete their ripening on the counter top. The skins are much softer that way.
The rabbit sprang from the marigolds as I ventured down to the tomatoes this morning. I hope they eat marigolds because they are not letting up, either. Until next time...
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