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Slow Cooker Sunday Gravy

I am a firm believer that a slow cooker has a specific place in the kitchen of love. That is in the realm of soups and chili and now gravy. While I am not overly fond of large (or small)pieces pf meat prepared this way, I do find that soups, chili and other “liquidy” recipes work well. I do also like the convenience of setting and then forgetting these long cooking recipes.

Soups and chilies benefit from long slow cooking. With a slow cooker to keep an eye on things, the cook is able to go about life without the burden of being constantly available to stir and adjust the heat. At times that can feel like a life changing occurrence.

I had never thought to make Sunday Gravy in the slow cooker. I rather enjoy the process of stirring and tasting and adjusting. It brings back wonderful memories of my father making his gravy, meatballs, and sausage. Please, journey back with me by clicking on this link:

More Memories From the Kitchen of Love 

Back to the present and the slow cooker. This recipe takes the heart of my father’s recipe and introduces it to elements of the classic Bolognese Sauce. San Marzano tomatoes replaced my father’s Tomato paste and puree, though a good amount of tomato paste was needed to pay respect to the bolgonese.

I used meat that I had in the freezer; in this case two spicy Italian sausage links and a bag of “meat bits”. The bits were mostly chicken, remnants of trimmed thighs and breasts, but there were a few pork scraps as well.

I browned the meat and onions before adding them to the cooker. We all know that a slow cooker can’t brown things. Which in my opinion is one of the factors that contribute to the watered down taste. In this case it was worth the time because the flavors were really there. The tomato paste also had a chance to cook out a bit before jumping into the “hot tub”.

I originally planned to let the sauce cook 6 – 8 hours. It wound up going closer to 10. That was a good thing. It resulted in a thick rich sauce that was wonderful. I strongly suggest waiting until the next day to eat this. The aroma that is created in the house will make that difficult but be strong, I guarantee that the wait will be worth it. You have my permission however, to dip a chunk of bread into the pot to check for proper seasoning. That’s where the salt, pepper and perhaps a bit of sugar listed in the recipe come in.

Serve this over your favorite pasta. I chose spaghetti (Papa D’s favorite). I also used my mother’s technique of serving. A ladle of gravy in the bottom of the bowl with a sprinkle of cheese. Half of the pasta and another ladle of gravy, a quick toss, then repeat. Top with two generous ladles of gravy and a generous sprinkle of cheese and bring it to the table. 

I don’t know if my father would have embraced the slow cooker. Back then I think he was as concerned about the process as the product. I do believe that if he were around now he would approve of this take on his prized recipe.

Slow Cooker Sunday Gravy
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Servings
12
Servings
12
Slow Cooker Sunday Gravy
Print Recipe
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Pour the tomatoes into a 5 -6 quart crock pot. Use a potato masher or your hands (if you want to be one with the tomatoes) to crush the tomatoes.
  2. In a large skillet, heat a bit of the olive oil. Crumble the sausage meat into the skillet. Discard the casing. Brown the sausage lightly. When it is barely cooked through add it to the slow cooker.
  3. Add a little more olive oil to the pan and add the finely chopped chicken meat. You want this to brown, so if you need to, do it in two batches. Again we are looking for some color and barely cooked. Add this to the cooker as well
  4. Add the remaining olive oil to the pan and add the onions and garlic. cook these until they are just getting translucent and lightly browned.
  5. Add the tomato paste to the onion mixture along with a splash of stock. Cook for 3 to 5 minutes.The onions should be coated and the mixture should be a lovely russet color.
  6. Add this to the cooker along with the parsley and Italian herbs. Stir everything together and cover the pot. Set the temperature on low and let it go. 8 -10 hours should do it.
  7. When you feel that it can't get any more wonderful, turn off the pot. If it seems to thick, add a little more stock. .
  8. Cool slightly. Divide the gravy into 3 containers. Freeze 2 and put the other one in the refrigerator for dinner tomorrow.
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Gazpacho

DIGITAL CAMERAIf I invited you to dinner and told you we were having cold soup, you’d probably think I had lost my mind. But if the cold soup was Gazpacho, you’d be quite happy, indeed. This Andalusian transplant is the consumate summer soup. Garden fresh vegetables are blended into a chunky soup that is hearty yet light, satisfying enough to fill you up, but light enough so you have room for dessert.

Traditionally this is made with tomatoes, cucumbers and peppers, but fruits and other vegetables can be included. Gazpacho can be chunky enough to eat with a spoon or smooth enough to drink as a remarkable Bloody Mary mixer.Chicago Open House 2013 130We had these at Mercat a la Planxa, a Spanish restaurant that has one of the most impressive Bloody Mary Bars I’ve ever seen. This is about my gazpacho, so if you want to learn more about the restaurant click here.

My gazpacho included the above mentioned ingredients along with some grilled corn. I used vegetable juice to keep things moving as well as sherry vinegar for a little tang.DIGITAL CAMERAThis is one of those dishes that I make differently every time. It’s usually based on what’s in season and what looks the most beautiful. Sometime I give it some spice with jalapenos and a plethora of peppers. Other times it’s a cucumber extravaganza. It all depends…

This recipe is a guideline that includes the techniques needed to make gazpacho. As I always say, make it you own. Add or subtract at your whim. Fruit gazpacho is quite tasty, so feel free to go there.  Don’t let the summer go by without trying this recipe.

Gazpacho
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Servings
4
Servings
4
Gazpacho
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Peel the cucumber and chop into pieces about 1 inch. Quarter the tomatoes. Core and seed them and chop into pieces about the same size as the cucumber. Put both in a large bowl.
  2. Chop the onion into one inch chunks. Do the same with the bell pepper. Add them to the bowl.
  3. Roughly chop the garlic, parsley, and cilantro and toss them in with the other vegetables. Mix everything together.
  4. Cut the corn kernels off the cobs and set aside
  5. Place a manageable amount of the vegetable mixture into the processor bowl. Add some of the vegetable juice and process until the mixture is slightly chunky. ( make this as smooth or chunky as you like) Put the processed vegetables back in the bowl.
  6. Continue to process the vegetables with the vegetable juice until they are all the consistency you want. Add the corn to the bowl of vegetables and stir to mix everything well.
  7. Add the juice of the lemon half, the vinegar, paprika, and cumin. Stir well and taste for seasoning. Add a little salt and any more of the flavorings that you want.
  8. Cover and chill for several hours. Serve in soup bowls or goblets and garnish with cilantro or whatever you would like.
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