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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / ZWT 8 ~ A French Love Affair Challenge
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    ZWT 8 ~ A French Love Affair Challenge

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    Mia in Germany
    Mon Jul 23, 2012 1:29 am
    Forum Host


    For the Lively Lemon Lovelies I adapted Boeuf Bourguignon #483151 by LifeIsGood for making in the crock pot.

    The adapted recipe is Boeuf Bourguignon for the Crock Pot #484002.

    The changes I made were only to the preparation, of course, the ingredients remained completely the same. Only addition I made was to say that the beef broth has to be hot when used and the onions should be thawed.
    I followed the instructions until I added the wine, tomato paste and thyme to the pot. After bringing it to a boil, I put everything into the crock pot, then added the broth and cooked for 3 hours on high.
    Meanwhile I let the frozen onions thaw.
    After three hours, I sauted the mushrooms in butter, then sauted the thawed onions as well in the remaining butter Instead of adding them frozen to the crock pot.
    To the translucent onions I added the flour instead of combining butter and flour and then adding to the pot.
    Then I mixed onions and sauted mushrooms and added them to the crock pot to cook for another 45 minutes.
    Bonnie G #2
    Mon Jul 23, 2012 9:06 am
    Food.com Groupie
    lazyme wrote:
    Bonnie G #2 wrote:
    lazyme wrote:
    Lainey6605 wrote:
    Lainey6605 wrote:


    I will be doing this challenge for the Diners, Winers and Chives. icon_smile.gif
    I will also be back later with the recipe. icon_smile.gif



    I will be making and reviewing "Beef Bourguignon" #54850 for this challenge.


    Will get it noted.


    Wanted to make sure you saw my recipe # to finish this challenge off, just checking - not trying to be pushy.


    Bonnie - you're not pushy, hon. Keep me on my toes!

    I was just in the kitchen............



    Did you make a brand new recipe with you as the posting chef and post it to Food.com for your crockpot version of this recipe? Once that's done, then come back here and let me know the recipe number of your own version of this recipe.

    Let me know if that was clear as mud. icon_wink.gif


    Yes, I did - the new recipe is 484000 Crock Pot Bouef Bourguignon
    IngridH
    Mon Jul 23, 2012 9:39 am
    Food.com Groupie


    I started with lazyme's Country Dijon Beef Burgundy #249018
    To adapt, I cut the water out completely, and cut the wine in half. I could have cut both the water and broth in half; but since water brings no flavor, and the long cooking tends to dull flavors, I just omitted it.

    Next, I doubled the garlic, thyme and basil, for very much the same reason.

    Next, I added a step to reduce the liquids on the stove before adding to the beef in the crock, so that I'd keep all the flavor, yet not end up with too much liquid.

    Lastly- I increased the cooking time for all of the steps once in was in the crock, to ensure that everything was done.

    The final recipe is Country Dijon Beef Burgundy- Slow Cooker Version #484045 by IngridH. Hope you like it!
    lazyme
    Mon Jul 23, 2012 11:22 am
    Forum Host
    Mia in Germany wrote:


    For the Lively Lemon Lovelies I adapted Boeuf Bourguignon #483151 by LifeIsGood for making in the crock pot.

    The adapted recipe is Boeuf Bourguignon for the Crock Pot #484002.

    The changes I made were only to the preparation, of course, the ingredients remained completely the same. Only addition I made was to say that the beef broth has to be hot when used and the onions should be thawed.
    I followed the instructions until I added the wine, tomato paste and thyme to the pot. After bringing it to a boil, I put everything into the crock pot, then added the broth and cooked for 3 hours on high.
    Meanwhile I let the frozen onions thaw.
    After three hours, I sauted the mushrooms in butter, then sauted the thawed onions as well in the remaining butter Instead of adding them frozen to the crock pot.
    To the translucent onions I added the flour instead of combining butter and flour and then adding to the pot.
    Then I mixed onions and sauted mushrooms and added them to the crock pot to cook for another 45 minutes.


    Sounds good! Thanks Mia.
    lazyme
    Mon Jul 23, 2012 11:23 am
    Forum Host
    Bonnie G #2 wrote:
    lazyme wrote:
    Bonnie G #2 wrote:
    lazyme wrote:
    Lainey6605 wrote:
    Lainey6605 wrote:


    I will be doing this challenge for the Diners, Winers and Chives. icon_smile.gif
    I will also be back later with the recipe. icon_smile.gif



    I will be making and reviewing "Beef Bourguignon" #54850 for this challenge.


    Will get it noted.


    Wanted to make sure you saw my recipe # to finish this challenge off, just checking - not trying to be pushy.


    Bonnie - you're not pushy, hon. Keep me on my toes!

    I was just in the kitchen............



    Did you make a brand new recipe with you as the posting chef and post it to Food.com for your crockpot version of this recipe? Once that's done, then come back here and let me know the recipe number of your own version of this recipe.

    Let me know if that was clear as mud. icon_wink.gif


    Yes, I did - the new recipe is 484000 Crock Pot Bouef Bourguignon


    Perfect. Thank you.
    lazyme
    Mon Jul 23, 2012 11:24 am
    Forum Host
    IngridH wrote:


    I started with lazyme's Country Dijon Beef Burgundy #249018
    To adapt, I cut the water out completely, and cut the wine in half. I could have cut both the water and broth in half; but since water brings no flavor, and the long cooking tends to dull flavors, I just omitted it.

    Next, I doubled the garlic, thyme and basil, for very much the same reason.

    Next, I added a step to reduce the liquids on the stove before adding to the beef in the crock, so that I'd keep all the flavor, yet not end up with too much liquid.

    Lastly- I increased the cooking time for all of the steps once in was in the crock, to ensure that everything was done.

    The final recipe is Country Dijon Beef Burgundy- Slow Cooker Version #484045 by IngridH. Hope you like it!


    Sounds great. Thanks Ingrid.
    Cadillacgirl
    Mon Jul 23, 2012 12:54 pm
    Food.com Groupie
    Cadillacgirl wrote:
    Cadillacgirl wrote:


    I'll be doing this challenge for the Lively Lemon Lovelies!

    I'm attempting to turn Bistro Beef & Noodles #324282 into a slowcooker recipe! It's cooking now so wish me luck!!


    I DID IT! I DID IT! I made a few changes based on FloridaNative's update and some personal preferences. My slow cooker update is Bistro Beef Noodles a La Slow Cooker! #484058. I think that's all I had to do to complete the challenge?
    lazyme
    Mon Jul 23, 2012 2:31 pm
    Forum Host
    Cadillacgirl wrote:
    Cadillacgirl wrote:
    Cadillacgirl wrote:


    I'll be doing this challenge for the Lively Lemon Lovelies!

    I'm attempting to turn Bistro Beef & Noodles #324282 into a slowcooker recipe! It's cooking now so wish me luck!!


    I DID IT! I DID IT! I made a few changes based on FloridaNative's update and some personal preferences. My slow cooker update is Bistro Beef Noodles a La Slow Cooker! #484058. I think that's all I had to do to complete the challenge?


    Yay! That looks great!
    FloridaNative
    Mon Jul 23, 2012 8:21 pm
    Food.com Groupie


    For The Herbaceous Curvaceous Honeys...
    I've completed the ZWT 8 ~ A French Love Affair Challenge

    I created a new recipe called French Love Affair Crockpot Peppered Herbes De Provence Roast #484031 for use with a crockpot, modifying Annacia's original recipe for Peppered Lavender Beef #457488.

    The major changes were:
    The use of Herbes de Provence
    The use of the crockpot to prepare the recipe
    The addition of vegetables to make this a "one-pot" meal

    After cooking the recipe, I did make a few modifications (just tonight) and the changes have not yet posted to the new recipe:
    (1) I added a note to measure the peppercorns before grinding. I did not do that when I made this, so I ended putting about 2 tablespoons of freshly ground pepper in the herb rub icon_eek.gif WHOOOO-HOOOOO !! This made for a bit of a bite icon_lol.gif - but not uncomfortably so. I did amend the recipe to say "...add 1-2 tablespoons peppercorns" and a note to measure before grinding them !!
    (2) I changed the addition of water to the addition of beef broth, as this gave a really good flavor. I'm all in favor of additional flavor and water sometimes seems to thin out the seasonings, while the broth enhances.

    I thought the resulting "new" recipe was good - DH loved it, and he is my main guinea pig for ANY new creation...he is loving life right now since its ZWT8...he enjoys this event every year LOL.

    The only caveat is that for photographs - which I did not take - the crockpot tends to turn the potatoes a dull putty-beige color...so maybe photgraphing when everything goes IN the pot is better than AFTER 6 hours of cooking icon_lol.gif

    FN wave.gif
    lazyme
    Mon Jul 23, 2012 8:43 pm
    Forum Host
    FloridaNative wrote:


    For The Herbaceous Curvaceous Honeys...
    I've completed the ZWT 8 ~ A French Love Affair Challenge

    I created a new recipe called French Love Affair Crockpot Peppered Herbes De Provence Roast #484031 for use with a crockpot, modifying Annacia's original recipe for Peppered Lavender Beef #457488.

    The major changes were:
    The use of Herbes de Provence
    The use of the crockpot to prepare the recipe
    The addition of vegetables to make this a "one-pot" meal

    After cooking the recipe, I did make a few modifications (just tonight) and the changes have not yet posted to the new recipe:
    (1) I added a note to measure the peppercorns before grinding. I did not do that when I made this, so I ended putting about 2 tablespoons of freshly ground pepper in the herb rub icon_eek.gif WHOOOO-HOOOOO !! This made for a bit of a bite icon_lol.gif - but not uncomfortably so. I did amend the recipe to say "...add 1-2 tablespoons peppercorns" and a note to measure before grinding them !!
    (2) I changed the addition of water to the addition of beef broth, as this gave a really good flavor. I'm all in favor of additional flavor and water sometimes seems to thin out the seasonings, while the broth enhances.

    I thought the resulting "new" recipe was good - DH loved it, and he is my main guinea pig for ANY new creation...he is loving life right now since its ZWT8...he enjoys this event every year LOL.

    The only caveat is that for photographs - which I did not take - the crockpot tends to turn the potatoes a dull putty-beige color...so maybe photgraphing when everything goes IN the pot is better than AFTER 6 hours of cooking icon_lol.gif

    FN wave.gif


    Hey FN. Too funny about the peppercorns! I love pepper - but that might be a bit much even for me! icon_lol.gif Your recipe adjustments sound really nice. And I agree about photos of CP potatoes too.

    Well done!
    FloridaNative
    Mon Jul 23, 2012 9:04 pm
    Food.com Groupie
    lazyme wrote:
    FloridaNative wrote:


    For The Herbaceous Curvaceous Honeys...
    I've completed the ZWT 8 ~ A French Love Affair Challenge

    I created a new recipe called French Love Affair Crockpot Peppered Herbes De Provence Roast #484031 for use with a crockpot, modifying Annacia's original recipe for Peppered Lavender Beef #457488.

    The major changes were:
    The use of Herbes de Provence
    The use of the crockpot to prepare the recipe
    The addition of vegetables to make this a "one-pot" meal

    After cooking the recipe, I did make a few modifications (just tonight) and the changes have not yet posted to the new recipe:
    (1) I added a note to measure the peppercorns before grinding. I did not do that when I made this, so I ended putting about 2 tablespoons of freshly ground pepper in the herb rub icon_eek.gif WHOOOO-HOOOOO !! This made for a bit of a bite icon_lol.gif - but not uncomfortably so. I did amend the recipe to say "...add 1-2 tablespoons peppercorns" and a note to measure before grinding them !!
    (2) I changed the addition of water to the addition of beef broth, as this gave a really good flavor. I'm all in favor of additional flavor and water sometimes seems to thin out the seasonings, while the broth enhances.

    I thought the resulting "new" recipe was good - DH loved it, and he is my main guinea pig for ANY new creation...he is loving life right now since its ZWT8...he enjoys this event every year LOL.

    The only caveat is that for photographs - which I did not take - the crockpot tends to turn the potatoes a dull putty-beige color...so maybe photgraphing when everything goes IN the pot is better than AFTER 6 hours of cooking icon_lol.gif

    FN wave.gif


    Hey FN. Too funny about the peppercorns! I love pepper - but that might be a bit much even for me! icon_lol.gif Your recipe adjustments sound really nice. And I agree about photos of CP potatoes too.

    Well done!


    Thanks lazyme...I appreciate the encouragement

    for sure about the peppercorns...I had to laugh at DH, as he had his helping before I got home from work. when I walked in the door, i asked him, " so how was the roast?"...and he said, "it was a little hot...spicy" so after MY first bite, I said, "oh yeah...gotta cut down on the pepper just a bit..." LOL
    i mean, it wasn't so bad that I needed to drink water with every bite...and you could definitely taste the fennel and the lavendar..but, DD had some and she came walking through the kitchen saying..."moommm, my mouth is on fire..." LOL rotfl.gif keep me away from the pepper grinder folks !!
    FN
    lazyme
    Mon Jul 23, 2012 9:19 pm
    Forum Host
    FloridaNative wrote:
    lazyme wrote:
    FloridaNative wrote:


    For The Herbaceous Curvaceous Honeys...
    I've completed the ZWT 8 ~ A French Love Affair Challenge

    I created a new recipe called French Love Affair Crockpot Peppered Herbes De Provence Roast #484031 for use with a crockpot, modifying Annacia's original recipe for Peppered Lavender Beef #457488.

    The major changes were:
    The use of Herbes de Provence
    The use of the crockpot to prepare the recipe
    The addition of vegetables to make this a "one-pot" meal

    After cooking the recipe, I did make a few modifications (just tonight) and the changes have not yet posted to the new recipe:
    (1) I added a note to measure the peppercorns before grinding. I did not do that when I made this, so I ended putting about 2 tablespoons of freshly ground pepper in the herb rub icon_eek.gif WHOOOO-HOOOOO !! This made for a bit of a bite icon_lol.gif - but not uncomfortably so. I did amend the recipe to say "...add 1-2 tablespoons peppercorns" and a note to measure before grinding them !!
    (2) I changed the addition of water to the addition of beef broth, as this gave a really good flavor. I'm all in favor of additional flavor and water sometimes seems to thin out the seasonings, while the broth enhances.

    I thought the resulting "new" recipe was good - DH loved it, and he is my main guinea pig for ANY new creation...he is loving life right now since its ZWT8...he enjoys this event every year LOL.

    The only caveat is that for photographs - which I did not take - the crockpot tends to turn the potatoes a dull putty-beige color...so maybe photgraphing when everything goes IN the pot is better than AFTER 6 hours of cooking icon_lol.gif

    FN wave.gif


    Hey FN. Too funny about the peppercorns! I love pepper - but that might be a bit much even for me! icon_lol.gif Your recipe adjustments sound really nice. And I agree about photos of CP potatoes too.

    Well done!


    Thanks lazyme...I appreciate the encouragement

    for sure about the peppercorns...I had to laugh at DH, as he had his helping before I got home from work. when I walked in the door, i asked him, " so how was the roast?"...and he said, "it was a little hot...spicy" so after MY first bite, I said, "oh yeah...gotta cut down on the pepper just a bit..." LOL
    i mean, it wasn't so bad that I needed to drink water with every bite...and you could definitely taste the fennel and the lavendar..but, DD had some and she came walking through the kitchen saying..."moommm, my mouth is on fire..." LOL rotfl.gif keep me away from the pepper grinder folks !!
    FN


    LOL. At least with whole peppercorns - you can slide them off into a pile. Did your family hide the pepper grinder?! icon_lol.gif
    Deantini
    Mon Jul 23, 2012 9:52 pm
    Food.com Groupie


    I have completed Magpie Diner's Provencal Tomato Sauce (Uses Fresh Tomatoes) as a crock pot recipe; Tomato Sauce in Crock Pot #484110

    It was a fun challenge and it highlighted for me that I should use my crock pot more often and with more imagination. I also found your advise in the challenge informative and helpful
    loof
    Tue Jul 24, 2012 8:49 am
    Food.com Groupie



    Here's my completion for this challenge....I had fun working on this and the results were really good....of course I started with a really good recipe so that helped icon_lol.gif

    I made magpie diner's Vegan Bean Cassoulet #373286 and adapted it for the crock pot. I posted the adapted Crock Pot Vegan Bean Cassoulet #484128.



    Here are the changes I made for crock-pot cooking:

    * Cut the veggies into bigger chunks and did not saute them first (so didn't need 2 T of the oil)

    * Doubled the herbes de provence and used half the amount of veggie broth

    * Cooked half of the breadcrumb mixture in the crock pot with the veggies the entire time, then toasted the remaining crumbs in a skillet and topped the veggies with them at serving time

    This was a fun challenge! Thanks to whoever thought it up! icon_lol.gif
    lazyme
    Tue Jul 24, 2012 9:32 am
    Forum Host
    Deantini wrote:


    I have completed Magpie Diner's Provencal Tomato Sauce (Uses Fresh Tomatoes) as a crock pot recipe; Tomato Sauce in Crock Pot #484110

    It was a fun challenge and it highlighted for me that I should use my crock pot more often and with more imagination. I also found your advise in the challenge informative and helpful


    Deantini, glad you had fun with the challenge. I need to use my crockpot more often too.
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