Don't be fooled by the grim-faced picture. It was the only unblinking one. For me, words are worth a thousand pictures. I'm looking forward to saying hi to all of you.

Tuesday, September 7, 2010

This recipe is from my friend, Kim Ballerini, a English professor and the best cook I know.

This recipe and the Ostriker poem was sent to me by my friend, Kim Ballerini, for Rosh Hashonnah. Enjoy with me:

Pot Roast Brisket for slow cooker

3-4 lb beef brisket
2-3 Tbs flour1
2 Tbs herbs de Provence4-
5 carrots cut into circles2 big onions sliced1
14 ounce can of beef broth or beef stock
1 cup luscious red wine (optional) but it is a great option2
2 Tbs olive oil
2 cloves of sliced garlic
Salt and Pepper

Put flour, herbs, and salt and pepper in a large bowl or large Ziploc bag. Toss brisket in flour mixture and then place it in the slow cooker. If there is flour left over pour it over the meat. Layer the carrots and onions on the top. Add the beef broth and optional red wine and and cook on high for approximately 4 1/2 to 5 hours. Do not add potatoes--it just muddies it and I have no idea what those brussel sprouts were about—say no to such things. Let the ingredients be what they are. Serve the meat and sauce over "No Yolks" brand dumplings. They are in a clear bag and look like noodles but they call them dumplings. I don't know why. Serve the food and let the wine flow in deep red jewelled bliss. And all is well.

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