Well, I may not be that great at the “adding ingredients together in the right order” aspect of cooking, but when it comes to veggie slicing, I feel like a pro. Check out these little tiny slivers of onion for my recipe – and not a tear was shed over their slicing!
I made Pot Roast Stew in my slow cooker Thursday night, and due to my excitement over the onion slicing, I ended up taking some pictures. Growing up, I admired my dad’s sure hand with veggie slicing when he helped my mom cook, and I always wanted to be as good as him. It’s good to have aspirations in life, don’t you think?
And here’s the finished product. I think that while it came out tasting the way it was supposed to, it didn’t come out anywhere near what I’ve come to expect from living with a chef for a mother…
After getting an email lesson from my mom about it, if I were to do it again, I’d only use one half or two thirds of an onion, and sauté it first, and I cooked the whole thing on low instead of high (what the recipe says) for those six hours. She also recommends including mushrooms, bacon (and use the drippings when cooking the beef), red wine, and tomato paste among other things – all of which sound appropriate to me from my little knowledge of the taste of it and of cooking flavors. Adding beans, possibly puréed beans, or instant mashed potatoes to thicken the broth stuff might also be a good idea. I’m still trying to figure out a “high note” for it, to add a sort of perky top flavor, since she said Tabasco sauce might not be ideal and I think it needs something to wake your tongue up – but maybe with her additions that won’t be necessary. Still would like to find an option for it though. Otherwise I’m looking forward to trying the recipe again with her suggestions, once I’m done eating the leftovers!