Weekend Cooking: Sunday Dinners by Dina Crowell

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Sunday Dinner, by Dina Crowell, the blogger behind Buttercream Bakehouse, is collection of the recipes she grew up on. Each one was handed down from her parents, and they recall lazy weekend meals when the whole family would be gathered around the table.

There are no real surprises or fancy dishes in this cookbook, but does all food have to be on the cutting edge? There is much to say for the down-home comfy meals that are spiced with love and laughter, friends and family. And that's exactly what Crowell shares with us in her new cookbook.

Family favorites in Crowell's universe include the expected chili, and mac n' cheese, and shepherd's pie. But you'll also find a world of flavors such as Cajun rice, picadillo, vodka penne, soy chicken, and Thai coconut soup. No matter the ethnic origin of the recipe, though, the ingredients are all commonly found in any grocery store around the country.

The recipes are dead easy to make, and several call for a slow cooker. In case it matters to you, know that Crowell doesn't hesitate to use premade spice mixes, frozen vegetables, and jarred sauces when it makes sense. Almost all of the recipes are accompanied by a full-page photograph of the finished dish, which I know is important to many cooks.

I don't have a lot to say about Sunday Dinners except this: If you're looking for a good basic cookbook with familiar foods to serve to  both family and company, then you should give this cookbook a try. I would also recommend it as a great gift for people just settling in to their first apartments. Sunday Dinners will get them through a lot of casual dinner parties.

A couple of warnings: If you're a vegetarian, you won't find many recipes that will suit your diet. In addition, if you have a lifetime of experience cooking roasts and turkey breasts and oven-fried chicken, Sunday Dinners might not have very many new recipes for you, so check it out before you buy.

Here's a very simple slow cooker recipe that I plan to try. (Photo scanned from Sunday Dinners; all rights remain with Dina Crowell.)

Firecracker Barbacoa
Serves 4-6

• 3 lbs. chuck roast, fat trimmed
• 3 cloves garlic, minced
• 3 chipotles from a (7 oz.) can of chipotles in adobo sauce
• 1 small white onion, finally chopped
• 1/3 cup fresh lime juice
• 2 Tbsp. apple cider vinegar
• 2 bay leaves
• 1 Tbsp. ground cumin
• 1 Tbsp. dried Italian seasoning
• 2 tsp. salt
• 1 tsp. fresh cracked black pepper
• 1/4 tsp. ground cloves
• 1 cup beef stock
• 6-8 pieces Greek-style flatbread
• Toppings: lime, cilantro, sour cream, salsa

Place roast into slow cooker. Combine remaining ingredients (except bread and toppings) in a separate bowl and stir to combine. Pour over roast and cover. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Once beef is shredded, toss with its juices and let it sit 10 minutes. Use a pair of tongs or slotted spoon to serve the barbacoa on Greek-style flatbread. Top it off with lime, cilantro, sour cream,and salsa, if desired.

Published by Cedar Fort / Front Table Books, 2016
ISBN-13: 9781462117642
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)