Just before Christmas friends of ours dropped into the Yacht Club with a box of things that they had decided they no longer needed: 2 hummingbird feeders, a roll of 1/4″ hemp line, a family-sized slow cooker (crock pot) and a bunch of cigars.  An eclectic mix, to say the least.

Robin was very glad of the cigars and bought Bill & Jo a few drinks to thank them for the rewards of Bill’s having gone “cold turkey”.  John took one of the hummingbird feeders to replace one of his that had been damaged in the previous summer’s storms.  I took the slow cooker.

I used to have a slow cooker, but parted with it in a divorce (I had thought that it might be useful in my ex’s new-bachelor household, along with the microwave).  I didn’t miss the slow cooker until I had one again.  My experiments have left me wondering whether I should equip the kitchens at Les Terraces with them, as they are so useful and perfect for people who want to head out from Sainte-Foy-La-Grande for a days exploring and come home to a meal that is ready to eat.  Winter guests might really appreciate being able to use the superb market produce like this.  Your input is most appreciated.

The first weekend after the family had returned home following the Christmas holidays I bought a small piece of “bottom round” and lots of root vegetables.  At o-dark-30 on a weekday morning I pan-seared the beef and threw it into the slow cooker with the veg, a can of Guinness and some herbs and left it for the day (not without a degree of trepidation).  I was concerned that it might cook dry, but it didn’t.  The meat was juicy and tasty,the veg still had texture and, thanks to the addition of a little beurre manier, the sauce was nicely thickened.  It went brilliantly for a second night with dumplings cooked in the sauce.

My next use was to try and create a frankly faux cassoulet using smoked pork loin, chicken drumsticks, hot & sweet Italian sausage, canellini beans and tinned tomatoes.  It was surprisingly good.  Again, a bit too much juice but that can always be reduced down and its far better to do that than dry things out.

I have an idea for a completely new dish (of my own invention, but with a nodding aquaintance to central American food) using pork tenderloin and sour orange juice.  Watch this space!