I was bemoaning the lack of fall in the southwest, but now I am celebrating its abundance in the northeast. Sailor, West, and I landed in Rochester, New York early Wednesday morning. I am struck, dumb-founded, twitter-painted by all the beauty. You don't have to look hard or drive far away. It is in the backyard, across the street, growing just beyond the parking lot. Today we are heading out on a packet boat for an afternoon fall foliage tour of the Erie Canal. All of this beauty has a time limit. Frost said that nothing gold can stay. I know that one violent gust of wind will steal away all of my lovely leaf friends. I'm heading outside while I can. In the meantime, here's a savory fall recipe to share on the wake of Cookie Bookie. (If you missed any Cookie Bookie, scroll down and lick your lips.) I've got a luscious, tender beef recipe in a sumptuos tomato and basil gravy. Pour it over mashed potatoes, polenta, or buttered noodles. It will warm the soul after a chilly afternoon looking at the winsome wonders of my favorite season.
Money saving tips: Use a very economical cut of steak, since it's going to get tender in the crockpot. Don't waste your money on anything for the grill. Choose skillet or braising cuts of beet.
Italian Tomato and Basil Steaks in the Slowcooker
Estimated Cost: $5.00
1 lb. steaks-any economical cut since it will be made tender in the crockpot
1/2 medium onion, finely minced
1 clove garlic, minced
1 and 1/2 cups tomato sauce
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
2 teaspoons dried basil, or 1 tablespoon fresh
pinch of crushed red pepper flakes
1/3 cup whipping cream mixed with 1 tablespoon cornstarch
Combine all ingredients in the slowcooker, EXCEPT cream and cornstarch. Cook on low for 6-8 hours or on high for 3-4 hours, or until tender. Stir in cream and cornstarch and cook for an additional 10 minutes. Serve over pasta, mashed potatoes, or polenta.
Try the steaks over these buttered noodles. Toss a pound of campanelle with a couple tablespoons of browned butter, chopped basil, and salt and pepper.
Mini Freeform Meatloaves