Complete Idiot's Guide to Slow Cooker Cooking

Table of Contents

Title PageDedicationCopyright PageIntroduction Part 1 - A Fast Course in SlowCooking

Chapter 1 - Gearing Up for Great FoodChapter 2 - Building Blocks Part 2 - Stellar Starters

Chapter 3 - In the Beginning: Dips

Chapter 4 - Appealing Appetizers Part 3 - The Bountiful Bowl:Soups as Supper

Chapter 5 - Vibrant Vegetable SoupsChapter 6 - Soups from the SeasChapter 7 - Poultry Soups Around theWorldChapter 8 - Soups for Carnivore Cravings Part 4 - Stews to Savor

Chapter 9 - Versatile and VegetarianChapter 10 - Fishy BusinessChapter 11 - The Best of the BarnyardChapter 12 - Meaty Morsels

Part 5 - Main Dishes for AllTimes of Day

Chapter 13 - Brightening Breakfast andBrunchChapter 14 - Sensational SeafoodChapter 15 - Our Feathered FriendsChapter 16 - Beefing Up DinnerChapter 17 - Beyond Beef Part 6 - The Side Show

Chapter 18 - Very Good Vegetab lesChapter 19 - Where Have You BeanChapter 20 - Celebrating Spuds andGrains

Chapter 21 - Enticing Extras Part 7 - Grand Finales

Chapter 22 - Perfect PuddingsChapter 23 - Sweet SensationsChapter 24 - Fruity FavoritesAppendix A - GlossaryAppendix B - Metric Conversion TablesIndex

This book is dedicated to David Krimmand Peter Bradley, the best almost-brothers a woman could have.

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IntroductionIt’s really easy to make great food in aslow cooker. You fill it up, plug it in, turnit on, and walk away. Then voilà! Youwalk back into the kitchen or the househours later to be greeted by the luxuriousaroma of the delicious, homemade dinnerthat awaits you. It’s not magic, but it sureseems like it if you’re harried and stressed—and hungry—at the end of a busyworkday. Or for those times when youhave an enjoyable day of leisure, now youdon’t have to feel tied to the stove or feelguilty that your pleasure precluded ahome-cooked meal for your family. Withthe slow cooker, neither work nor playrequires sacrificing a nutritious dinner.

There’s no question about it: slowcooking has a role in our fast-paced lives.As time has become such a preciouscommodity, our dinner tables areincreasingly filled with cardboard boxesfrom nutritionally bankrupt fast-foodchains. Slow cooking provides thealternative. It does take some advanceplanning, but that becomes almost secondnature once you’ve started using thissimple electric appliance.

The recipes in this book are “realfood.” They’re not made with convenienceproducts that list more chemicals on theirlabels than words recognizable as foods.A slow cooker doesn’t need modernmagic. The principles of slow cooking goback centuries.

Economy is another benefit of slowcooking. It’s the less-tender and less-expensive cuts of meat that are best suitedto a slow cooker’s low heat. They becomeincredibly tender after a few hours in theslow cooker. And foods like dried beans,the basis for a treasure-trove of dishes,are just pennies per serving.

Slow cooking is also easy, and thisbook assumes only the most basic cookingskills. Many of the recipes take no morethan 15 minutes of “hands-on” preparationtime, and I’ve included many tips for howto accomplish most, if not all, of the workthe night before you cook the food.Because few cooking skills are required,readying food for the slow cooker caneven be a job parceled out to young family

members—and why not make meal prepfamily time?

The slow cooker solves another of thesocietal quandaries we face today. Onnights the family can’t eat together, dinnercan become a catch-as-catch-can feedingfrenzy rather than a well-balanced meal.Problem solved with the slow cooker.When the slow cooker has completed itswork, it can keep dinner hot for a fewhours. That means one member of thefamily can eat before a sports practice andanother can enjoy the same quality of foodafter a movie.

The slow cooker is not a miraclemachine. It can’t do everything. It willnever produce a crispy french fry or afluffy angel food cake. But when you know

what it can do—and learn that what itdoes, it does very well—the slow cookerwill become part of your cooking regimen.

How This Book Is Organized

The book is divided into seven parts:Part 1, “A Fast Course in Slow

Cooking,” teaches you all you need toknow before turning on a slow cooker forthe first time. Sections explain how slowcooking works, giving facts about foodsafety, tips for using the slow cooker, andhow to modify your favorite recipes forslow cooking. I also include slow cookerversions of basic recipes for stocks, rice,beans, and more.

Part 2, “Stellar Starters,” showcasesone of the slow cooker’s many strengths—making delicious hot dips for parties. Youalso learn the range of other appetizers the

slow cooker can create, from satiny, richspreads to toppings for pizza.

Part 3, “The Bountiful Bowl: Soupsas Supper,” will convince you that soupis food for the soul. The recipes in thispart run the gamut from a wide range ofvegetarian and bean soups to meals in abowl made with seafood, poultry, andmeats.

The title of Part 4, “Stews to Savor,”says it all. But the only commondenominator of the recipes in these fourchapters are that all the foods are cut intobite-size pieces. There are vegetarianstews and ones made with fish andseafood. On the meat side, there’s achapter devoted to poultry stews andanother starring all sorts of grazing greats.

Part 5, “Main Dishes for All Times ofDay,” demonstrates the slow cooker’sversatility in creating delicious maindishes. The recipes in this part are forlarge fish steaks and fillets, whole poultrypieces, and meat roasts cooked whole oras chops. Completing the section aredishes appropriate for breakfasts andbrunches.

Part 6, “The Side Show,” focusesattention away from the center of the plate.In this part, you find recipes for those all-important supporting players. There’s achapter on vegetables and another onbeans—both hot and as bean salads.Carbohydrates—potatoes, rice, and othergrains—are stars of another chapter, andthere’s a group of little touches—the

sauces and jams that can make mealsspecial.

Part 7, “Grand Finales,” includesdozens of homey desserts that are asdelicious as they are easy to make.Included are recipes for healthful fruitdishes that glorify the best of the producedepartment, and also decadent chocolateand other rich concoctions that satisfyeven the most demanding sweet tooth.

After the dessert chapters come someuseful appendixes. There’s a glossary toadd to your knowledge of cooking lingo,and tables to aid in convertingmeasurements to the metric system.

Extras

In every chapter, many boxes give youextra information that’s either helpful orjust interesting. Here’s what to look for:

Crock TalesCheck out these boxes for

tidbits of food history andamusing quotes about food.They’re fun to read and share

with friends, and they’ll makeyou sound like a real gourmet.

Cooker CaveatsIt’s always a good idea to be

alerted to potential problems inadvance. Cooker Caveatsprovide just such a warning,either about cooking in generalor the recipe in particular.

Slow SpeakCooking has a language all

its own, and some of the termsand ingredients can beintimidating if you don’t knowwhat they mean. Look to theseboxes for technique andingredient definitions if youdon’t want to flip to theglossary.

Slow SavvySlow Savvy boxes are full of

cooking tips. Some are specificto the recipe they accompany;others boost your generalcooking skills or give you ideasfor food presentation. Thesetips are meant to make your lifeeasier and your time in thekitchen more pleasurable.

Acknowledgments

Writing a book is a solitary endeavor, butits publication is always a team effort. Mythanks go to ...

Michele Wells of Alpha Books forseeing the need for an updated volume.

Ed Claflin, my agent, for his constantsupport and great humor.

Gene Brissie, who led me masterfullythrough the book’s first edition.

Christy Wagner, Ross Patty, and MeganDouglass for their eagle-eyed editing.

My many friends whose palates aided

me in recipe development, includingSuzanne Cavedon, Janet Morell, GraceLefrancois, Vicki Veh, Nick Brown, HeidiHoward, Dan Potter, Constance Brown,Kenn Speiser, Edye DeMarco, and TomByrne.

Trademarks

All terms mentioned in this book that areknown to be or are suspected of beingtrademarks or service marks have beenappropriately capitalized. Alpha Booksand Penguin Group (USA) Inc. cannotattest to the accuracy of this information.Use of a term in this book should not beregarded as affecting the validity of any

trademark or service mark.

Part 1

A Fast Course in SlowCooking

Dishes made in a slow cooker deliver thesame great taste as those cooked on top ofthe stove or in the oven. But there arefundamental differences in how thosedishes get from mere ingredients tofinished dish. In Part 1, you learn aboutslow cookers and how to use them tobecome a slow cooking connoisseur.

After you become familiar with yourslow cooker and its potential, you’llprobably want to adapt your favoriterecipes to cook in “slow mode.” There’s a

section in Part 1 to help you accomplishjust that.

When you’ve made a permanent placefor your slow cooker on the kitchencounter, you’ll use it frequently for someof the basics of cooking, like rice andstocks. There’s a chapter on those foods,too.

“This time, we’ll see who can make thebetter meal. ”

Chapter 1

Gearing Up for Great FoodIn This Chapter

• Slow cookers and how they work• Choosing the slow cooker that’s

right for you• Slow cooker food safety• Adapting recipes for slow cooking

The mouthwatering aroma that greets youwhen you walk into your home at the endof the day is the first benefit of a slowcooker. Although the food is barelysimmering, it’s been cooking for longenough that the innate flavors of all the

ingredients have blended together andfilled the air. By the time a dish is ready,it’s been simmering for some time. Like apuff of smoke coming up from a genie’sbottle, it lures you right to the kitchen.

With some advance preparation, busypeople like you can enjoy a delicious,homemade meal that cooked without youneeding to stand around to watch it, thanksto the slow cooker! In this chapter, youlearn everything you need to know tochoose and use a slow cooker so you, too,can get your dinner wish.

A Quick Look at SlowCookers

Turning a piece of meat over an openflame was prehistoric man’s first culinarytechnique. This incendiary school ofcookery was the only act in town for morethan a millennium before it wascomplemented by slow cooking. The firstslow cooking was done in pottery, as it isstill today. By the fifth century B.C.E.,iron pots holding simmering food wereleft to cook all day and night in the fire’sembers.

Crock TalesRival introduced the first slowcooker, the Crock-Pot, in 1971,and the introductory sloganremains true more than 35 yearslater: it “cooks all day whilethe cook’s away.” Crock-Potswere originally produced incolors popular for appliances atthe time—avocado and harvest

gold.

Although slow cooking was a necessityin the past, today it’s a choice—andgrowing in popularity. In 2001, Appliancemagazine’s annual survey of householdsshowed 65 percent of American homescontained a slow cooker. By 2006,surveys place that figure at about 80percent; Rival, manufacturer of the Crock-Pot, estimates it at 79 percent while aBetty Crocker study found that 82 percentof moms between the ages of 25 and 45owned slow cookers. Gourmet Retailermagazine reports that more than 9 millionslow cookers were sold in 2004, andthat’s up 2.8 percent from the year before.

And cooks are also realizing the benefitsof using a slow cooker as a serving deviceto keep foods hot for guests, too.

Success Is the Sum of Its Parts

Part of the popularity of slow cookers istheir simplicity. They are by no meansrocket science; they are uncomplicatedelectric devices—energy efficient, too. Aslow cooker uses about as much power asa 60-watt bulb. And it only contains a fewparts.

A glass or plastic cover sits on top soyou can see if the food is simmeringwithout raising the lid—and lowering thetemperature inside. A crockery insert

holds the food and insulates it fromcontact with the heating elements. Oncethe food has cooked, the pottery holds theheat and keeps the food warm. A wrap-around heating element sits encasedbetween the slow cooker’s outer and innermetal layers that never directly touches thecrockery insert. As the element heats, itgently warms the air between the twolayers of metal. The hot air heats the innermetal casing that touches the crockery.This construction eliminates the need forstirring because no part of the pot getshotter than any other.

Each part of the slow cooker has apurpose that, when combined with theothers, helps produce the low, even heatneeded for long cooking times.

Slow SavvySlow cookers cook food usingindirect heat at a lowtemperature for an extendedperiod of time. Direct heat isthe power of a stove burnerunderneath a pot; indirect heatis the overall heat thatsurrounds food in the oven.Think of it this way: if you’restanding on a hot sidewalk,

you’re feeling direct heat, butthe heat you feel when you’relounging on the beach under thesun and your whole body iswarm is indirect heat.

And last but not least, there’s the

control knob. All slow cookers have lowand high settings. Some also have a “staywarm” position. Some new machines areprogrammable, letting you start food onhigh and then the slow cookerautomatically reduces the heat to low aftera programmed time. The low setting formost appliances is about 180°F, and highis about 300°F.

Reasons to Believe

One obvious reason to use a slow cookeris the flexibility it provides, especially forpeople who work outside the home duringthe day. Slowly cooked dinners canreplace the nutrient-poor fast-food option,and most often are healthier for you, too.Here are some other slow cookeradvantages:

• The slow cooker’s long cookingtime tenderizes less-expensivecuts of meat, stretching your foodbudget.

• Foods such as thick stews and beandishes that tend to stick to thebottom of a pan placed over directheat don’t stick in a slow cooker.

• Slow cookers provide a third handfor party prep. Use a slow cookerto free up the oven for food thatneeds higher heat. Plus, a slowcooker can be left alone whileyou’re tending to food in pans onthe stove.

• Slow cookers are forgiving. A dishcan cook for an extra hour or two,especially on low, without the riskof it burning.

• Slow cookers don’t heat up thekitchen so they’re perfect forsummer cooking.

• Slow cookers keep food warm sofamily members can still eat a hotmeal at different times, ifnecessary.

Cooker CaveatsSome appliances on the marketnow are called slow cookers,but they’re really not. Thesemachines have a differentassembly structure notconsistent with the way trueslow cookers operate: a metalinsert sits on a base and cooksby direct heat. Unless food isstirred frequently, it will burn

on the bottom.

Picking Your PotShape and size are the two criteria toconsider when buying a slow cooker. Thetiny 1-quart models are a great party paland hold dips warm for hours, but they’renot very versatile. If you’re going to haveonly one slow cooker, it should have a3½- or 4-quart capacity. These sizes holdenough food for 4 to 6 servings. This isthe size I term “medium” for the recipes inthis book.

Slow SavvyCookers come in round andoval shapes, and both workequally well. I prefer the ovalshape for general cookingbecause it accommodates largerpieces of meat better. However,round slow cookers are betterfor desserts because the regularshape ensures even cooking ofthe center of puddings or cakes.

The 6-quart models are good for largerfamilies or for cooks who like to makelarge batches of food and freeze some forfuture meals. Also, some dishes such aslamb shanks take up so much space that a6-quart model is needed just to hold allthe food. This is the size I call “large” inthe recipes.

I was initially reluctant to try one of therelatively new programmable slowcookers because I have never successfullyprogrammed a VCR (it inevitably flashes12:00 until I cover the clock with ducttape). However, these new pots are easierthan a VCR and solve a number of slowcooking dilemmas.

None of the pots currently on the marketare tied to a clock—that is, you can’tprogram them to start at noon when youleave the house at 8 A.M. That’s a goodthing, though, in terms of food safetybecause you don’t have to think about thefood spoiling in the intervening hours (asyou’ll read in the next section). Theseslow cookers do cook the food onceprogrammed and then either turn off orturn to the stay warm setting.

There’s variation among brands, butmost allow you to program a number ofhours either on low or high, or acombination thereof. So if you’re out for a10-hour day and you’re cooking a dish thateven on low completes in 8 hours, theslow cooker will automatically turn down

to stay warm until your arrival. A fewmodels specify only a certain amount oftime such as a maximum of 10 hours onlow or 7 hours on high. These are not asconvenient, especially if you’re cookingon low.

Safety FirstCooking with a slow cooker is not onlyeasy, it’s also safe. The Food Safety andInspection Service of the U.S. Departmentof Agriculture approves slow cooking as amethod of safe food preparation. Thelengthy cooking and the steam createdwithin the tightly covered pot combine todestroy any bacteria that might be present

in the food. Although slow cooking isinnately safe, it’s up to you as the cook tobe sure this translates to the food in yourpot. A slow cooker should always be atleast half full so it can generate thenecessary steam. A smaller quantity offood won’t produce the steam needed tokill bacteria.

Cooker CaveatsNever leave a slow cooker

plugged in when not in use. It’sall too easy to accidentally turnit on and not notice until thecrockery insert cracks fromoverheating with nothing in it.

Banishing BacteriaFruits and vegetables can contain somebacteria, but it’s far more likely that theculprits will grow on meat, poultry, andseafood. Store these foods on the bottomshelves of your refrigerator so their juicescannot accidentally fall on other foods.And keep these foods refrigerated untiljust before they go into the slow cooker,

as bacteria multiply at room temperature.It’s not wise to cook whole chickens or

cuts of meat larger than those specified inthe recipes in this book because duringslow cooking, these large items stay toolong in the bacterial “danger zone”—between 40°F and 140°F. It’s importantthat food reaches the higher temperature inless than 2 hours and remains at more than140°F for at least 30 minutes.

Cooker Caveats

If you’re dusting off a slowcooker that’s been in thebasement for years, it’s a goodidea to test it to be sure it stillhas the power to heat foodsufficiently. Leave 2 quartswater at room temperatureovernight and then pour thewater into the slow cooker inthe morning. Heat it on low for8 hours. Use an instant readthermometer to measure thewater temperature. It should be185°F after 8 hours. If it’slower, any food you cook in thiscooker might not pass throughthe danger zone rapidly enough.

If you want to cook large roasts, brown

them in a skillet on top of the stove overdirect heat before you place them into theslow cooker. This helps the chilled meatheat up faster as well as produces a dishthat’s more visually appealing.

Slow Savvy

If there’s condensation on thelid, rather than lifting it to seeinside, jiggle it and thecondensation will dribble intothe food so you can see what’sgoing on without affecting thetemperature inside.

Don’t Peek!

It’s always tempting to pick up that lid andsee what’s happening in the pot. But resistthe temptation. Every time you peek, youlet out some heat and steam, so you needto add some cooking time to the total. Ifcooking on low, add 15 minutes for eachpeek. If cooking on high, add 10 minutes.

That’s why slow cookers all havetransparent lids, so you can see what’sgoing on without lifting the lid.

A Safe Head Start

Because mornings can be frantic times in ahousehold, you might want to prepare thedish you’re cooking for the next day thenight before. If you cut meat or vegetablesin advance, store them separately in therefrigerator and layer them in the slowcooker in the morning. Always defrostmeats and poultry before placing them inthe slow cooker. Frozen foods cool thecontents of the slow cooker and prolongthe time period spent in the danger zone.

Do not store the cooker insert in therefrigerator because that also increasesthe amount of time it takes to heat the foodto a temperature that kills bacteria. Also,do not preheat the empty insert whileyou’re preparing the food because theinsert could crack when you add the coldfood.

Cooker CaveatsEven though slow cookers don’t

require a lot of power tooperate, they are electricalappliances, and the same safetyrules apply as with anyelectrical appliance. Be carefulthat the cord is not frayed in anyway, and plug the slow cookerinto an outlet that is not near thesink. Never immerse the metalhousing into water, even if theslow cooker is not plugged in,and never puncture the metalcasing. Clean the metal casingwith a soapy sponge only whenthe slow cooker is disconnectedfrom the outlet.

Worst-Case Worries

A slow cooker needs electricity to cook,so the lack thereof is about the biggestfood safety worry you have with a slowcooker. If you’ve been cooking in yourslow cooker and can tell from yourelectric clocks that the power has beenoff, throw away the food in the slowcooker, even if it looks done. You have noidea if the power outage occurred beforethe food passed through the danger zone.

If you’re home when the electricity goesoff, finish cooking the food by anothermethod. If you have a gas stove, transferthe dish to a pot and finish it that way.You can also place it in a metal pot on acharcoal or gas grill. Or call a friend who

might have power and rush your slowcooker right over.

Speeding Up Slow CookingIf at all possible, start the slow cooker onhigh for the first hour of cooking time toboost it through the bacterial danger zone.If you’re running out of the house andwon’t be home to turn the heat to low afteran hour, don’t worry. Remember that 1hour of cooking on high is equal to 2 hoursof cooking on low, so calculateaccordingly.

Cooker CaveatsAppliance manufacturers sayslow cookers can be left oneither high or low unattended,but use your own judgment. Ifyou’re going to be out of thehouse all day, it’s advisable tocook food on low. If, on theother hand, you’re going to begone for just a few hours, thefood will be safe on high.

To trim hours off a slow cooked meal,

add boiling liquid rather than roomtemperature or chilled liquid. To test howmuch time can be trimmed, place theamount of liquid in the slow cooker andsee how long it takes to come to a boil onhigh. Don’t subtract that time, becausewhen cooking, there will be otheringredients, too. Instead, subtract half thetime.

Slow Cooking High UpAll cooking is different at high altitudes

because the air is thinner so water boils ata lower temperature and comes to a boilmore quickly. Slow cooking also changesabove 3,000 feet. The rule is to alwayscook on high when above 3,000 feet; usethe low setting as a keep warm setting.

Other compensations include reducingthe liquid in a recipe by a few tablespoonsand adding about 5 to 10 percent morecooking time. The liquid may be bubbling,but it’s not 212°F at first.

Slowing Down FamilyFavorites

Once you feel comfortable with your slow

cooker, you’ll probably want to use it toprepare your favorite recipes you nowcook on the stove or in the oven. The bestrecipes to convert are “wet” ones with alot of liquid, like stews, soups, chilies,and other braised foods.

The easiest way to convert your recipesis to find a similar one in this book anduse its cooking time for guidance. Whenlooking for a similar recipe, take intoaccount the amount of liquid specified aswell as the quantity of food. The liquidtransfers the heat from the walls of theinsert into the food itself, and the liquidheats in direct proportion to its measure.Also, be sure the food fills the slowcooker at least half-way to ensure foodsafety. If it’s a smaller quantity, you might

want to increase the size of the batch.Here are some more guidelines to keep

in mind:• Most any stew or roast takes 8 to

12 hours on low and 4 to 6 hourson high.

• Chicken dishes cook more rapidly.Count on 6 to 8 hours on low and 3or 4 hours on high.

• Quadruple the time fromconventional cooking to cookingon low, and at least double it forcooking on high.

Retooling the Recipe

The quantity of ingredients and when to

add them also change when convertingrecipes to the slow cooker. First, cut backon the amount of liquid used in stews andother braised dishes by about half. Unlikecooking on the stove or in the oven,there’s little to no evaporation in the slowcooker. If the food isn’t totally coveredwith liquid when you start to cook, don’tworry. Ingredients like meat, chicken, andmany vegetables give off their own juicesas they cook.

For soups, cut back on the liquid by onethird if the soup is supposed to simmeruncovered, and cut back by one fourth ifthe soup is simmered covered. Even whencovered, a soup that’s simmering on thestove has more evaporation than onecooked in the slow cooker.

Put the vegetables in the slow cookerfirst, at the bottom. They take longer tocook than meat.

Cooker CaveatsNot all dishes can be easilyconverted to slow cookeddishes. Even if a dish calls forliquid, if it’s supposed to becooked or baked uncovered,chances are it won’t

successfully transform to a slowcooker recipe because the foodwon’t brown and the liquidwon’t evaporate.

Use leaf versions of herbs such asthyme and rosemary rather than groundversions. Ground herbs tend to losepotency during many hours in the slowcooker. And season the dishes withpepper at the end of cooking because itcan become harsh.

Remember, this dish is cooking in yourslow cooker, so don’t peek at or stir it!

Other Adaptations

You might find that even though you cutback on liquid, a dish still doesn’t havethe intense flavor it did when it wascooked on the stove. Don’t fret. After thedish has finished cooking, remove as muchliquid as possible from the slow cookerwith a bulb baster or strain the liquid fromthe solids in a colander. Reduce the liquidin a saucepan on the stove until it has theright flavor and consistency. Then return itto the slow cooker before serving.

Slow SpeakTo reduce in cooking termsmeans to cut down on thevolume of a liquid by applyingheat, which speeds evaporation.Simmering a gravy or sauceevaporates some of the water,which concentrates the flavor ofthe resulting liquid. Manyrecipes call for liquid to bereduced by half, but it can be a

greater or smaller amount.

If rice or small pasta is part of a recipe,

add it only during the last 2 hours ofcooking on low or 1 hour on high. Thesame rules apply to tender vegetables anddairy products.

The Least You Need to Know

• Slow cookers are simple electricaldevices that cook food for longperiods of time at lowtemperatures by indirect heat.

• A slow cooker’s low setting is180°F to 200°F; the high setting is

280°F to 300°F.• When food safety precautions are

followed, slow cookers kill anybacteria that might be present inthe uncooked food.

• Many conventional recipes can beadapted to slow cooking bychanging the quantity of liquid andthe cooking time, and the bestdishes for adaptation are soups,stews, and other “wet” foods.

Chapter 2

Building BlocksIn This Chapter

• Slow cooking beans and rice• Stocks to use for soups and stews• Foolproof ways to cook onions and

garlic

Any food that cooks for a long time overlow heat (like beans) and has a propensityto burn (like rice) is a natural candidatefor the slow cooker. So in this chapter,you’ll find information that helps youtransform your slow cooker into a ricecooker or a bean pot. And while burning

isn’t a problem when cooking stocks, theslow cooker relieves you of the worryabout a pot simmering when you’re out ofthe house. You’ll find great stock recipesin this chapter, too.

If you’ve ever been chained to the stovestirring onions to achieve that caramelizedglow, you’ll love the freedom of cookingthem perfectly in the slow cooker. Not tomention how many ways you’ll find to usesweet and mellow roasted garlic once youhave it in the kitchen.

The recipes in this chapter aren’tintended to be showstoppers, but they willgive you easy and indispensable ways tocreate foods you use all the time in myriadways.

Raves for RiceGo into almost any Asian home, and you’llfind an electric rice cooker. No electricrice cooker in your cupboard? Noproblem, because your slow cooker candouble as a rice cooker for not only whiterice but for whole-grain brown rice, too.The main difference when cooking rice inthe slow cooker is that you can use lesswater because it doesn’t evaporate asquickly as when cooking riceconventionally. (Brown rice takes longerto cook so you’ll use a bit more water tocompensate for eventual evaporation.)

In the following table, I list some cooktimes, temperature, and rice and watermeasurements to help you get started slow

cooking rice.

I usually season rice with salt andpepper after it’s cooked, but I add butterat the beginning of the cooking process.The butter lubricates the rice grains sothey don’t become gummy and sticktogether.

Bean BasicsWhen working with dried beans, the firststep is to rinse the beans in a sieve or

colander and look them over carefully todiscard any broken beans or theoccasional pebble that sneaks into the bag.Also, keep in mind when you’re cookingbeans to not fill the slow cooker more thanone third full with beans because theymore than double in volume when they’recooked.

Although I include guidelines for howlong each bean recipe takes to cook,variables can influence this time. If beansare a few years old, they’ll take longer tocook. Also, the minerals in your tap watercan retard the softening and require alonger cooking time.

The Soaking Step

With the exception of lentils and splitpeas, all beans should be soaked beforecooking. For many years, it was believedthat soaking was beneficial because theenzymes that make beans difficult forsome people to digest leach out into thesoaking water, which is then discarded.Lately, researchers have questionedwhether the amount of enzyme removed inthis way is significant. Many cooks agree,however, that soaking does soften thebeans and save cooking time.

You can soak beans using one of twomethods:

Cover the beans with water and letthem sit on the counter at least 6 hours orovernight. This method is consistent withslow cooking because you might have

already decided to cook a recipe the nextmorning.

The “quick soak”: in a mediumsaucepan, cover the beans with water andbring to a boil over high heat. Boil thebeans for 1 minute, cover the pan, and turnoff the heat. Let the beans soak for 1 hour.

Whichever method you use, drain thebeans and discard the soaking liquid.

Cooker Caveats

Even if you’ve soaked beans incold water, they should berefrigerated if not cookedimmediately. Dried beans areonly marginally perishable(which is why dehydration issuch an important form of foodpreservation), but once evenpartially hydrated, they becomevery perishable.

Time Talk

After you’ve soaked the beans (usingeither soaking method), place them in theslow cooker and cover them with hotwater by at least 3 inches. Here’s a table

to help you figure out how long it will taketo make your beans tender (based on 2cups dried beans, which yields 6 cupscooked beans):

Beans should always be covered withliquid at all times while they’re cooking,so toward the end of the cooking process,take a look through the glass lid and addboiling water if the water seems almostevaporated.

Cooker CaveatsAlthough many dried beans canbe substituted for one another,don’t substitute with cannedbeans in the slow cooker.Canned beans are already fullycooked, and they’ll fall apartbefore they absorb the flavoringfrom the slow cooked dish.

Bean Cuisine

It’s best to soften the beans before addingother ingredients to the slow cookerbecause certain foods can actually hardenbeans while they’re cooking—exactlywhat you don’t want! Two families ofingredients can retard bean softening asthey cook: sweeteners and acids.

Sweeteners include honey, any type ofsugar, molasses, and maple syrup. Acidsinclude tomatoes, any sort of vinegar, redand white wine, and lemon and lime juice.If you use any of these ingredients in yourbean dishes, be sure you fully soften thebeans beforehand.

Stocking UpIn a pinch, it’s great to have a can of stockto open, but nothing compares with therich flavor homemade stocks add to soups,stews, and braised dishes. Making stock isabout as difficult as boiling water, andstock is great made in the slow cooker.You’ll notice that none of these stocks issalted so you can add just the right amountof salt to a dish.

Chicken StockChicken stock is the most versatile foodyou can have in your house. You can cookrice in it for additional flavor or add

vegetables for a quick soup.2 qt. water 2 lb. chicken pieces (bones, skin, wing tips, etc.) 1 carrot, scrubbed, trimmed, and cut into ½-in. chunks 1 medium onion, peeled and sliced 1 celery rib, rinsed, trimmed, and sliced12 black peppercorns 3 parsley sprigs, rinsed 3 thyme sprigs, rinsed, or 1 tsp. dried 2 garlic cloves, peeled 1 bay leaf

Yield: 2 quarts Prep time: 10 minutes Cook time: 5 hours in a medium slow cooker

1. Pour water into the slow cooker.Add chicken pieces, carrot, onion,celery, peppercorns, parsley,thyme, garlic, and bay leaf. Cookon low for 10 to 12 hours or onhigh for 5 or 6 hours.

2. Strain stock through a sieve into amixing bowl. Press down onsolids with the back of a spoon toextract as much liquid as possible.Discard solids.

3. Chill stock. Remove and discardfat layer from top. Ladle stock intocontainers, and either userefrigerated within 4 days orfreeze for up to 6 months.

Variation: If you want stock that’s a darkcolor, start by browning the chicken bonesunder a preheated broiler until browned.

Slow SavvySaving meat and poultry scraps

in plastic bags in the freezer isthe most economical way tomake stocks. Cut your own stewmeat from a chuck roast andfreeze the bones. And keep thetips from chicken wings and thenecks and gizzards from wholechickens (but not the livers).

Beef StockThis hearty stock adds richness to meatstews and soups.


2 lb. beef shank, or 1 lb. beef stew meat or chuck roast 2 qt. water 1 carrot, scrubbed, trimmed, and cut into ½-in. chunks 1 medium onion, peeled and sliced 1 celery rib, rinsed, trimmed, and sliced12 black peppercorns 3 parsley sprigs, rinsed

3 thyme sprigs, rinsed, or 1 tsp. dried 2 garlic cloves, peeled 1 bay leaf

1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Broil beef for 3minutes per side or until browned.

2. Transfer beef to the slow cookeralong with any pan juices, and addwater, carrot, onion, celery,peppercorns, parsley, thyme,garlic, and bay leaf. Cook on lowfor 10 to 12 hours or on high for 5or 6 hours.

3. Strain stock through a sieve into amixing bowl. Press down onsolids with the back of a spoon to

extract as much liquid as possible.Discard solids.

4. Chill stock. Remove and discardfat layer from top. Ladle stock intocontainers, and either userefrigerated within 4 days orfreeze for up to 6 months.

Variation: If you want a more delicatestock, use veal bones and meat instead ofbeef. Veal breast is an inexpensive cutthat’s great for stock.

Slow SavvyMeasure the capacity of yourice cube trays with a measuringspoon and then freeze stock inthe trays. Transfer the cubes toa heavy plastic bag whenthey’re frozen and then just grabas many as you need from thefreezer when a recipe calls forjust a few tablespoons of stock.

Vegetable StockYou can always use vegetable stock eitheras a substitute for or in addition to

protein-based stocks to enhance the flavorof foods.

2 qt. water 2 carrots, scrubbed, trimmed, and thinly sliced 2 celery ribs, rinsed, trimmed, and sliced 2 leeks, white part only, trimmed, rinsed, and thinly sliced1 small onion, peeled and thinly sliced 12 black peppercorns 3 parsley sprigs, rinsed 3 thyme sprigs, rinsed, or 1 tsp. dried 2 garlic cloves, peeled 1 bay leaf


1. Pour water into the slow cooker,and add carrots, celery, leeks,onion, peppercorns, parsley,thyme, garlic, and bay leaf. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until vegetablesare soft.

2. Strain stock through a sieve into amixing bowl. Press down onsolids with the back of a spoon toextract as much liquid as possible.

Discard solids.3. Ladle stock into containers, and

either use refrigerated within 4days or freeze for up to 6 months.

Variation: If you’re using the stock forAsian cooking, feel free to add a fewslices of ginger and replace the leeks with4 scallions. If you’re making LatinAmerican food, substitute cilantro forparsley, and add a halved jalapeñopepper.

Cooker Caveats

You can add the water in whichmildly flavored vegetables suchas green beans or carrots cookto vegetable stocks. Don’t addthe cooking water frommembers of the cabbage familylike broccoli or cauliflower; theflavors will become tooassertive.

Seafood StockWhite wine and herbs add flavor nuancesto this stock that makes any soup or stewelegant.


3 lobster bodies (whole lobsters from which the tail and claw meat has been removed) or 2 lobster bodies and the shells from 2 lb. raw shrimp 2 qt. water 1 cup dry white wine 1 carrot, scrubbed, trimmed, and cut into ½-in. chunks 1 medium onion, peeled and sliced

1 celery rib, rinsed, trimmed, and sliced 12 black peppercorns 3 parsley sprigs, rinsed 3 thyme sprigs, rinsed, or 1 tsp. dried 3 tarragon sprigs, rinsed, or 1 tsp. dried 2 garlic cloves, peeled 1 bay leaf

Slow Savvy

Seafood stock is perhaps thehardest to make if you don’tlive near the coast. Here’s agood substitute: bottled clamjuice. Use it in place of thewater, and simmer it withvegetables and wine, as in theChicken Stock recipe, tointensify its flavor.

1. Pull top shell off lobster body.Scrape off and discard featherygills, and break body into smallpieces. Place pieces into the slowcooker, and repeat with remaininglobster bodies. Add shrimp shells,if using.

2. Pour water and wine into the slowcooker, and add carrot, onion,celery, peppercorns, parsley,thyme, tarragon, garlic, and bayleaf. Cook on low for 8 to 10hours or on high for 4 or 5 hoursor until vegetables are soft.

3. Strain stock through a sieve into amixing bowl. Press down onsolids with the back of a spoon toextract as much liquid as possible.Discard solids.

4. Ladle stock into containers, andeither use refrigerated within 4days or freeze for up to 6 months.

Variation: Use the same recipe with 1½pounds fish trimmings like skin, bones, orheads to make a finfish stock. Or you can

combine finfish and shell fish in the samestock.

Caramelized OnionsThere’s no end to the ways you can usecaramelized onions. In addition to therecipes in other chapters of this book, trythem in mashed potatoes or as an additionto omelets.

4 TB. unsalted butter, cut into small pieces 3 TB. olive oil 3 lb. sweet onions, such as Vidalia or Bermuda, peeled and thinly sliced

1 TB. granulated sugar Salt and freshly ground black pepper

Yield: 3 cups Prep time: 15 minutes Minimum cook time: 4 hours in a medium slow cooker

1. Set the slow cooker on high andadd butter and olive oil. Addonions after butter melts, followedby sugar, salt, and pepper. Tosswell to coat onions.

2. Cook for 1 hour, remove the

cover, and stir onions. Cook for anadditional 3 or 4 hours or untilonions are golden brown. Seasonwith salt and pepper.

3. Transfer onions to a storagecontainer or heavy resealableplastic bag. Refrigerate for up to 5days or freeze for up to 3 months.

Slow Savvy

Adding salt to onions aids insoftening them because the saltdraws out the natural moisture.Adding sugar helps in thebrowning process.

Roasted GarlicIn the past decade, roasted garlic, with itssweet and nutty flavor, has become astaple in many kitchens. Serve it instead ofbutter with bread, or present whole headswith bread as an appetizer.

Yield: 1 cup Prep time: 10 minutes Minimum cook time: 3 hours in a medium slow cooker

8 heads garlic 1 cup olive oil 1 TB. fresh thyme or 1 tsp. driedSalt and freshly ground black pepper

1. Cut off top ½ inch of each garlichead to expose cloves. Placeheads in the slow cooker, and pourolive oil over them. Sprinkle with

thyme, salt, and pepper.2. Cook on high for 3 or 4 hours or

until garlic is very tender whenpierced with the tip of a paringknife. Turn off the slow cooker,remove the cover, and allowgarlic to cool in oil.

3. Remove garlic from oil with aslotted spoon. Pop cloves out ofheads, and discard skins. Transfergarlic to a storage container orheavy resealable plastic bag.Refrigerate for up to 5 days orfreeze for up to 3 months.

Variation: Try oregano or sage instead ofthyme; each herb adds its distinctiveflavor to the mellow garlic.

Cooker CaveatsAs garlic ages, bitter greenshoots emerge from theindividual cloves. Never buy ahead if the shoots are visible,and for a recipe like this one,don’t use heads if you see greenshoots after cutting off the top ofthe head. You don’t have todiscard the heads; break theminto individual cloves and

remove the green centers beforechopping or mincing.

Part 2

Stellar StartersWhen you’re planning a party, you oftenthink you need an extra set of hands—ortwo—because you usually have manymore dishes to prepare than for youraverage meal. Enter your kitchen pal, yourslow cooker. Now you can go about yourparty-prepping, confident that the slowcooker’s low heat is producing delicioushot dips that you don’t have to think twiceabout burning. And when it’s time, youcan whisk the slow cooker out to the tableand use it as a serving dish that will keepthe dips hot.

The slow cooker proves its versatility

for first courses beyond just dips, though.And Part 2 ends with a chapter onappetizers, many of which can also beserved as hors d’oeuvres.

“I see a delectable nacho dip in yourfuture. ”

Chapter 3

In the Beginning: DipsIn This Chapter

• Traditional cheese dips fromaround the globe

• Hearty meaty and beany dips• Delicate vegetable and seafood

dips

If you haven’t guessed by now, the slowcooker can be used to make every part ofyour meal—including dips to serve asappetizers or that precede the main event.Those are the recipes you’ll find in thischapter, everything from gooey and rich

cheese fondue to bean dips withSouthwestern flair. In addition to dipsserved hot from the slow cooker, you’llalso find some cold dips that are slowcooked and then chilled.

There are many advantages to using aslow cooker for dips. Hot dips made inthe slow cooker stay hot and don’t burn.And if you like to serve hot dips as anhors d’oeuvre, it’s worth the smallexpense of buying a small, 1-quart slowcooker. Dips can be cooked in a largercooker in greater quantities, but a smallcooker doubles as a serving dish. Plus,you’ll have one less dish to clean up!

What to Dip WithAll the dips in this chapter are thick dipsand would break delicate potato chips orother fragile dippers. You’ll find thatsturdy corn chips work best for dippingwith all the Mexican and Southwesterndips. Bread cubes on bamboo skewers orslices of bread and crackers are betterchoices for the subtle flavors of cheeseand vegetable dips.

Cooker CaveatsRemember, for the sake ofhygiene, double dipping isnever acceptable!

Pita toasts are great dippers, too, andreally easy to make. Separate pita breads

into their two natural layers and spreadeach layer with melted butter. Sprinkle thepieces with salt, pepper, and any herbsyou like—from oregano to chili powder.Bake the bread at 375°F for 10 to 15minutes or until browned and crisp. Thenbreak into dipping-size pieces.

Tuscan White Bean DipFlecks of roasted red pepper and parsleyenliven this garlicky dip that also makes agreat bread spread.

1 cup dried navy beans, cooked (see Chapter 2) and drained ⅓ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice 3 garlic cloves, peeled ½ cup chopped fresh parsley

1 TB. fresh thyme or 1 tsp. dried 2 jarred roasted red bell peppers, seeds removed and cut into 1-in. pieces Salt and freshly ground black pepper

Serves: 8 to 10 Prep time: 15 minutes Minimum cook time: 2½ hours in a medium slow

cooker

1. Combine beans, olive oil, lemonjuice, and garlic in a foodprocessor fitted with a steel blade.Purée until smooth.

2. Add parsley, thyme, and roastedred bell peppers. Chop finely,using on-and-off pulsing. Seasonwith salt and pepper.

3. Serve immediately or refrigeratefor up to 2 days, tightly covered.Serve with crostini, pita crisps,bagel chips, or crudités.

Slow SpeakPurée is a French term thatmeans to process until you havea thick and totally smoothliquid, instead of a thinnerliquid containing solid piecesof foods. This can be done in afood processor fitted with asteel blade, in a blender, or bypushing foods through a foodmill.

Roasted Garlic HummusThe mellow flavor of sweet roasted garlicblends well with the nutty garbanzo beansand sesame flavor in this classic MiddleEastern dip.

Serves: 8 to 10 Prep time: 15 minutes Minimum cook time: 3 hours in a medium slow cooker

1½ cups dried garbanzo beans, cooked (see Chapter 2) and drained, or 2 (15-oz.) cans garbanzo beans, drained and rinsed 2 TB. roasted garlic, cooked (see Chapter 2) ⅔ cup well-stirred tahini⅓ cup freshly squeezed lemon juice ⅓ cup olive oil ¼ cup water Salt and freshly ground black pepper ¼ cup chopped fresh parsley

1. Combine garbanzo beans, garlic,tahini, lemon juice, olive oil, andwater in a food processor fitted

with a steel blade or in a blender.Purée until smooth.

2. Scrape mixture into a mixingbowl, season with salt and pepper,and stir in parsley. Refrigerateuntil chilled or serve at roomtemperature. Serve with crostini,pita crisps, bagel chips, orcrudités.

Variation: Want hummus that’s a bitspicier? Add 1 tablespoon puréedchipotle chiles in adobo sauce.

Slow SpeakTahini (tah-HEE-knee) is aMiddle Eastern paste madefrom sesame seeds. It’s whatgives hummus its characteristicsesame flavor. The oil alwaysrises to the top, so it’simportant to stir it well beforemeasuring it.

Artichoke and Parmesan DipHerbs and mayonnaise add to the flavorand creaminess of this easy dip.

1 cup freshly grated

Parmesan cheese ⅔ cup mayonnaise ½ cup crème fraîche 2 TB. freshly squeezed lemon juice 2 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried1 garlic clove, peeled and minced 3 scallions, white part only, rinsed, trimmed, and cut into ½-in. pieces 2 (10-oz.) pkg. frozen artichoke hearts, thawed and drained Salt and freshly ground black pepper

Serves: 8 to 10 Prep time: 15 minutes Minimum cook time: 1 hour in a small slow cooker

1. Combine Parmesan cheese,mayonnaise, crème fraîche, lemonjuice, parsley, thyme, and garlic inthe slow cooker. Stir well.

2. Place scallions and artichokehearts in the bowl of a foodprocessor fitted with a steel blade.Chop finely using an on-and-offpulsing action. Scrape mixture intothe slow cooker, stir well, and

season with salt and pepper.3. Cook on low for 2 or 3 hours or on

high for 1 to 1½ hours or untilmixture is bubbly and hot. Servewith crostini, pita crisps, bagelchips, or crudités.

Variation: Asparagus is just as deliciousas artichokes in this dip, but don’t try tomix the two.

Crock TalesArtichokes do not pair well

with wine because they containcynarin, a bioactive substancethat reacts with food eatenimmediately afterward, causingit to take on a sweet taste. Thecheese in this recipe mitigatesthat effect.

Spinach Dip with Feta andDill

This dip is right out of the Greek islandswith tangy cheese, aromatic dill, andlemon flavors.

Serves: 8 to 10 Prep time: 15 minutes Minimum cook time: 1½ hours in a medium slow cooker

2 (10-oz.) pkg. frozen chopped spinach, thawed 2 TB. unsalted butter 1 medium onion, peeled and chopped 1 garlic clove, peeled and minced ½ lb. (2 cups) crumbled feta cheese 1 (3-oz.) pkg. cream cheese,

softened¼ cup chopped fresh dill or 3 TB. dried 2 TB. chopped fresh oregano or 2 tsp. dried 3 TB. freshly squeezed lemon juice Salt and freshly ground black pepper

1. Place spinach in a colander orstrainer, and press with the back ofa spoon to extract as much liquidas possible. Set aside.

2. Heat butter in a small skillet overmedium heat. Add onion andgarlic, and cook, stirringfrequently, 3 minutes or until onionis translucent. Scrape mixture into

the slow cooker.3. Stir spinach, feta cheese, cream

cheese, dill, oregano, and lemonjuice into the slow cooker.

4. Cook on low for 3 or 4 hours or onhigh for 1½ to 2 hours or untilbubbly. Season with salt andpepper. Serve with crostini, pitacrisps, cooked tortellini, cookedgnocchi, or crudités.

Slow Speak

Feta cheese is a classic Greekcheese traditionally made fromsheep’s or goat’s milk, althoughtoday it’s often made withcow’s milk. White, crumbly,and rind-less, feta is usuallypressed into square cakes. It hasa rich, tangy flavor and canrange in texture from soft tosemidry.

Cheese FondueThere’s nothing like the creamy richnessof a classic Swiss fondue, complete witha pair of tasty cheeses.

1 garlic clove, peeled and halved ¾ cup dry white wine ½ lb. grated Gruyère cheese½ lb. grated Swiss cheese 2 TB. cornstarch 3 TB. kirsch

Serves: 6 to 8 Prep time: 15 minutes Minimum cook time: 1½ hours in a small slow cooker

1. Rub inside of the slow cookerwith cut side of garlic. Discard

garlic.2. Pour wine into the slow cooker,

and stir in Gruyère and Swisscheeses. Cook on high for 1 or 2hours or until cheeses are meltedand bubbly.

3. Stir cornstarch into kirsch, and stirmixture into cheese. Cook for anadditional 15 to 20 minutes oruntil bubbly and cheese thickens.Serve with bread cubes, cookedtortellini, cooked potatoes, orcrudités.

Slow SpeakKirsch, also calledkirschwasser, is a clear, tartcherry-flavored liqueur.There’s really no substitute forits taste. It’s excellent sprinkledon fresh berries and enhancestheir fruity taste. It can also beadded to sweetened whippedcream to give it a more complexflavor.

Crab DipThe “secret ingredient” to this creamy dipis an herb and spice blend called Old Bay.


½ lb. crabmeat 2 TB. unsalted butter 1 small onion, peeled and finely chopped1 (8-oz.) pkg. cream cheese, softened ¾ cup mayonnaise ½ to 1 tsp. Old Bay seasoning

1. Place crabmeat on a dark-coloredplate, and pick it over gently withyour fingertips to discard all shelland cartilage fragments. Placepicked-over crabmeat in the slowcooker.

2. Melt butter in a small skillet overmedium heat. Add onion and cook,stirring frequently, for 3 minutes oruntil onion is translucent. Scrape

onion into the slow cooker, andstir in cream cheese andmayonnaise.

3. Cook on low for 1½ to 2 hours oruntil cheese is bubbly. Stir in OldBay seasoning. Serve withcrostini, pita crisps, cookedtortellini, cooked gnocchi, orcrudités.

Variation: This dip is just as deliciouswhen made with small shrimp, cookedsalmon, or finely chopped cookedchicken.

Slow SpeakOld Bay is a seasoning mixdeveloped for the ChesapeakeBay’s prized steamed crabs. Itcontains celery salt, mustard,cayenne, bay leaves, cloves,allspice, ginger, and paprika.

Crab Rangoon DipCreamy coconut milk and subtle Asianseasonings add nuances of flavor to thiselegant cream cheese-based dip.

½ lb. crabmeat 3 scallions 1 (8-oz.) pkg. cream cheese, softened ½ cup coconut milk 2 garlic cloves, peeled and minced2 TB. soy sauce 2 TB. grated fresh ginger 1 TB. Worcestershire sauce 2 TB. chopped fresh cilantro Salt and freshly ground black pepper


1. Place crabmeat on a dark-coloredplate, and pick it over gently withyour fingertips to discard all shelland cartilage fragments.

2. Rinse and trim scallions. Discardall but 2 inches of green tops, andchop scallions.

3. Combine cream cheese, coconutmilk, scallions, garlic, soy sauce,ginger, and Worcestershire sauce

in the slow cooker. Cook on lowfor 3 or 4 hours or on high for 1½to 2 hours or until mixture is hotand bubbly.

4. Stir in crabmeat and cilantro.Season with salt and pepper.Serve with wonton crisps,crostini, pita crisps, bagel chips,or crudités.

Variation: Cooked fish or poultry (½pound) can be used instead of crab, orsubstitute finely chopped firm tofu to makethis a vegetarian dip.

Crock TalesCrab Rangoon was popularizedin the 1950s at the Trader Vic’schain of Polynesian restaurantsthat sprang up across thecountry. Capitalizing on thepopularity of movies such asSouth Pacific as well asthousands of soldiers returningfrom serving in the region, therestaurants featured exotic rum

drinks and appetizers dubbedPu-Pu.

Thai Shrimp and CoconutDip

Cream cheese is enlivened with some hotpeppers and other Thai flavors for thiseasy dip.

Serves: 8 to 10 Prep time: 15 minutes Minimum cook time: 1½ hours in a small slow

cooker

3 scallions 1 (8-oz.) pkg. cream cheese, softened ½ cup coconut milk 2 garlic cloves, peeled and minced ¼ cup chopped fresh cilantro 1 jalapeño chile, seeds and ribs removed, and finely chopped3 TB. fish sauce (nam pla) ½ lb. small (45 or more per lb.) cooked shrimp, peeled Salt and freshly ground black pepper

1. Rinse and trim scallions. Discardall but 2 inches of green tops, andchop scallions.

2. Combine cream cheese, coconutmilk, scallions, garlic, cilantro,jalapeño, and fish sauce in theslow cooker. Cook on low for 2 or3 hours or on high for 1 or 2 hoursor until mixture is hot and bubbly.

3. Stir in shrimp, and season withsalt and pepper. Serve withplantain chips, wonton crisps,crostini, pita crisps, or crudités.

Variation: Don’t feel like seafood?Substitute an equal amount of anythingfrom chopped cooked poultry or pork totofu or chopped cooked zucchini.

Slow SpeakFish sauce (nam pla), a saltysauce with an extremely pungentodor, is made from fermentedfish. It’s used as a dippingsauce/condiment and seasoningingredient throughout SoutheastAsia. Nam pla is the Thai term;it’s known as nuoc nam inVietnam and shottsuru in Japan.

Welsh Rarebit DipBeer is the liquid in this fonduelike dip,with crunchy bacon and colorful tomatoesdotting the creamy cheddar base.

¾ cup lager beer 4 cups (1 lb.) grated sharp cheddar cheese 1 TB. prepared mustard ¼ lb. bacon, cooked until crisp and crumbled (optional)2 tomatoes, cored, seeded, and finely chopped 1 TB. cornstarch 1 TB. cold water Salt and cayenne

Serves: 6 to 8 Prep time: 15 minutes Minimum cook time: 1¼ hours in a small slow cooker

1. Combine beer, cheese, mustard,bacon (if using), and tomatoes inthe slow cooker. Cook on low for2 or 3 hours or on high for 1 or 2hours or until cheese is melted andmixture is bubbly.

2. If cooking on low, raise the heat tohigh. Stir cornstarch into coldwater, and stir mixture into theslow cooker. Cook for anadditional 10 to 20 minutes or

until dip is bubbly and thickens.Season with salt and cayenne.Serve with crostini, pita crisps,cooked tortellini, cooked gnocchi,or crudités.

Variation: Try smoked cheddar cheese orsmoked Gouda in this dip, and to make itvegetarian, omit the bacon but add somechopped sun-dried tomatoes tocomplement the fresh ones.

Crock Tales

Welsh Rarebit, sometimescalled Welsh Rabbit, is aclassic dish served for high teain English pubs. Unlikeafternoon tea, which was for thegentry, high tea was the supperof the working class becausetheir main meal of the day wasat noon-time.

Mexican Beef and Chili Dip(Chili con Queso)

For a different way to serve this heartydip made with two cheeses, mound it oncorn chips and broil it as nachos.


2 TB. olive oil 1 onion, peeled and diced 3 garlic cloves, peeled and minced 1 lb. lean ground beef 1 (15-oz.) can petite cut diced tomatoes, drained 1 (4-oz.) can chopped mild

green chiles, drained½ cup heavy cream ½ lb. (2 cups) Monterey Jack cheese, coarsely grated ½ lb. (2 cups) cheddar cheese, coarsely grated 1 TB. cold water 1 TB. cornstarch Salt and freshly ground black pepper

Slow Savvy

Petite cut tomatoes are arelative newcomer to themarket, and they’re great fordips. Regular diced tomatoesshould really be cut into smallerpieces or someone’s dip intothe bowl could yield nothing buta tomato. The petite cut onesare preferable and save preptime.

1. Heat olive oil in a large, heavyskillet over medium-high heat.Add onion, garlic, and groundbeef. Cook, breaking up lumpswith a fork, for 3 to 5 minutes oruntil beef is brown and no pink

remains. Add tomatoes and greenchiles, and cook for an additional3 minutes. Remove the contents ofthe skillet with a slotted spoon,and transfer it to the slow cooker.

2. Add cream, Monterey Jack cheese,and cheddar cheese, and stir well.Cook on low for 3 or 4 hours or onhigh for 1½ to 2 hours or untilcheese is bubbly.

3. If cooking on low, raise the heat tohigh. Combine water andcornstarch in a small bowl, andstir to dissolve cornstarch. Stirmixture into the slow cooker.Cook for an additional 15 to 20minutes or until bubbly and cheesethickens. Season with salt and

pepper. Serve with tortilla chips,plantain chips, crostini, pitacrisps, or crudités.

Variation: Want this dip to have zestierflavor? Use chorizo or linguiça sausageinstead of ground beef. Or you can useground turkey to cut back on saturated fat.

Chapter 4

Appealing AppetizersIn This Chapter

• Asian-flavor appetizers• Vegetables-as-wrappers snackers• Cold dishes for noshing

Appetizers are so popular that somerestaurants have adopted appetizer-sizeportions—a.k.a. “little plates”—for theirentire menu. These dishes are intended tobe served at the table, but many of themcan do double duty as hors d’oeuvres for acocktail party.

Shrinking the SizeWhen turning an appetizer into an horsd’oeuvre, the key rule to follow is to makethe food bite size and easy to eat. Forexample, cut the French Onion Pizza into1-inch squares rather than larger slices, ormake the Southwest Black Bean Cakesinto 1-inch cakes.

Also the dishes really have to becomefinger food. All of the roll-ups made withlettuce leaves qualify, as do the steameddumplings and chicken wings. For disheslike the Chinese Chicken Liver Pâté, offerit with crackers or toast points and a knifefor spreading. Dishes like the Garlic-Steamed Clams should only be served atthe table, while the Spanish Shrimp can be

served with toothpicks.

Southwest Black Bean CakesThese sautéed cakes are flavored withherbs and spices, and they double as aside dish for Mexican or Southwesternmeals.

Serves: 6 Prep time: 30 minutes Minimum cook time: 3 hours in a medium slow cooker

6 TB. olive oil 1 medium onion, peeled and coarsely chopped 3 garlic cloves, peeled and minced 2 serrano chiles, seeds and ribs removed, and diced 2 TB. chili powder 1½ TB. ground cumin2 cups dried black beans ½ cup chopped fresh cilantro 6 cups water Salt and freshly ground black pepper 1 cup sour cream 1 cup good-quality refrigerated tomato salsa

Cooker CaveatsYou might think it’s notnecessary to dice and chopingredients that are destined tobecome a purée, but it really isimportant. If the pieces are toolarge, they won’t cook properlyand your finished dish will tastelike your raw ingredients.

1. Heat 2 tablespoons olive oil in a

large, heavy skillet over medium-high heat. Add onion, garlic, andserrano chiles, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Add chilipowder and cumin, and cook,stirring constantly, for 1 minute.Scrape mixture into the slowcooker.

2. Add beans, cilantro, and water tothe slow cooker, and stir well.Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or until beansare tender.

3. Drain beans, and transfer mixtureto a food processor fitted with asteel blade and purée. Scrapemixture into a mixing bowl, and

season with salt and pepper.4. Roll enough mixture into a ball the

size of a golf ball. Flatten betweentwo sheets of plastic wrap untilpatty is ¼-inch thick. Repeat withremaining mixture.

5. Heat remaining 4 tablespoonsolive oil in a large, heavy skilletover high heat. Add bean cakes,and cook for 1 or 2 minutes perside or until crisp, turning gentlywith a slotted spatula. Drain cakeson paper towels, and continue untilall cakes are cooked.

6. To serve, place 1 or 2 cakes on aplate and top each with 1tablespoon sour cream and 1tablespoon salsa. Serve

immediately. (Bean mixture can bemade up to 1 day in advance andrefrigerated, tightly covered. Frycakes just prior to serving.)

Variation: Want a lighter look? Usegarbanzo beans; you’ll have to cook themfor 3½ hours.

French Onion Pizza(Pissaladière)

Sweet caramelized onions are spread ontop of an herb base and dotted with blackolives in this classic snack food fromProvence.

½ cup olive oil

½ cup firmly packed fresh parsley leaves, rinsed 3 TB. anchovy paste 3 garlic cloves, peeled 2 TB. balsamic vinegar 1 large egg yolk 2 tsp. fresh thyme or ½ tsp. driedFreshly ground black pepper ½ cup plain breadcrumbs 1 unbaked pizza crust, home-made or purchased 2 cups Caramelized Onions (recipe in Chapter 2) ½ cup Niçoise or other black oil-cured olives, chopped

Serves: 4 to 6 Prep time: 20 minutes Minimum cook time: 4 hours in a medium slow cooker plus 45 minutes for baking

1. Combine olive oil, parsley,anchovy paste, garlic, vinegar, eggyolk, thyme, and pepper in a foodprocessor fitted with a steel bladeor in a blender. Purée untilsmooth. Add breadcrumbs, andpurée again. Scrape mixture into amixing bowl.

2. Preheat the oven to 375°F and

sprinkle a baking sheet withcornmeal. Arrange pizza crust onthe baking sheet and spread withherb mixture. Top mixture withonions, and sprinkle olives overall.

3. Bake for 45 to 50 minutes or untilcrust is brown and topping isbubbly. Allow to sit for 10minutes and then cut into servingsand serve.

Variation: Not crazy about anchovypaste? No problem! Omit it and use salt inthe herb mixture instead.

Crock TalesPissaladière vendors are the hotdog stands all along the FrenchRiviera, and the aroma of sweetcaramelized onions blends withthe salty smell of the sea. Theauthentic version frequently haswhole anchovies as part of thetopping, but I’ve modified it tojust add their salty flavor to themixture covering the crust.

Garlic-Steamed ClamsThis is a very easy dish to make becausethe clams open themselves during thecooking process and their juice creates theflavorful broth.


3 dozen littleneck or small cherrystone clams 3 TB. olive oil 6 garlic cloves, peeled and minced¼ cup water ¼ cup white wine ¼ cup chopped fresh parsley Salt and freshly ground black pepper

1. Scrub clams well under coldrunning water with a stiff brush.Discard any that do not shut tightwhile being scrubbed.

2. Heat olive oil in a small skilletover medium heat. Add garlic andcook, stirring frequently, for 2minutes. Scrape mixture into the

slow cooker. Add water, wine,and clams. Cook on high for 1½ to2 hours or until clams open. Shakethe slow cooker a few times—without opening it—to redistributeclams.

3. Remove clams from the slowcooker with a slotted spoon,discarding any that did not open.Stir in parsley, salt, and pepper.To serve, place clams in shallowbowls and ladle broth on top.Serve with soup spoons as well asseafood forks.

Variation: If you prefer, you can use thesame amount of fresh mussels instead ofclams.

Slow SavvyLeftover broth from a steamedmollusk recipe is a treasuretrove of flavor for saucingfuture fish dishes. Freeze it, andbe sure to note what dish it’sfrom so you know what flavorsyou’re adding.

Spanish Shrimp

This dish is part of the range of tapasserved in Spanish bars; the shrimp arecooked with lots of garlic and paprika andthen served over rice.

½ cup olive oil 6 garlic cloves, peeled and crushed 1 TB. paprika 2 lb. extra-large (16 to 20 per lb.) shrimp, peeled and deveined3 TB. chopped fresh parsley 2 (5-oz.) pkg. yellow rice mix, preferably Carolina brand Salt Red pepper flakes


1. Combine olive oil, garlic, paprika,shrimp, and parsley in the slowcooker. Cook on low for 3 or 4hours or on high for 1½ to 2 hoursor until shrimp are pink andcooked through.

2. While shrimp are cooking, cookrice according to packagedirections. Season shrimp withsalt and red pepper flakes.

3. Divide rice onto serving platesand top with shrimp. Serveimmediately.

Variation: You can make this dish with 2pounds of 1-inch cubes of cod or any firm-fleshed whitefish or with bay scallops.The cooking time will be the same.

Slow SavvyWhen you buy shrimp that arestill in their shells, they need tobe peeled. That’s step one. Step

two is to devein them. SeeChapter 10 for the procedure ondeveining.

Spicy Asian Chicken WingsAfter trying these, you’ll never want abuffalo wing again! When they’re slowcooked to tender and flavorful, they’rebrowned under the broiler to crisp them.

Serves: 6 Prep time: 15 minutes Minimum cook time:

2 hours in a medium slow cooker

18 chicken wings (about 3 lb.) 2 scallions, rinsed, trimmed, and finely chopped 2 garlic cloves, peeled and minced 2 TB. grated fresh ginger¾ cup chicken stock ¼ cup soy sauce ¼ cup dry sherry 2 TB. rice wine vinegar ¼ cup hoisin sauce ¼ to ½ tsp. red pepper flakes

1. Cut off tips from chicken wings,and save them for making stock.

Cut wings into 2 sections at thejoint, and arrange wings in theslow cooker.

2. Combine scallions, garlic, ginger,chicken stock, soy sauce, sherry,vinegar, hoisin sauce, and redpepper flakes in a mixing bowl.Stir well and pour mixture overchicken wings. Cook on low for 4to 6 hours or on high for 2 or 3hours or until wings are tender.

3. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Arrange wings inthe broiler pan, and broil for 3 or4 minutes per side or until they’relightly browned. Serve hot, atroom temperature, or chilled.

Variation: Don’t want the mess of eatingwings? You can cook 1½ pounds 2-inchcubes of boneless, skinless chicken breastor 1-inch cubes of boneless, skinlesschicken thighs the same way.

Slow SavvyYou’ll sometimes find thelower part of roaster wings inthe poultry case. They’re called“chicken drumettes.” These arelarger than fryer wings, so

you’ll need to add about 1 hourto the cooking time on low or30 minutes on high.

Chinese Chicken in LettuceCups

Crunchy water chestnuts add texturalinterest to the sweet and sour chickenfilling in these healthful roll-ups.

2 TB. Asian sesame oil 6 scallions, rinsed, trimmed, and thinly sliced 3 garlic cloves, peeled and minced

1 TB. grated fresh ginger 1 lb. ground chicken or ground turkey 1 (8-oz.) can water chestnuts, drained and chopped2 TB. soy sauce 2 TB. hoisin sauce 1 TB. cider vinegar 1 TB. cornstarch 1 TB. cold water Salt and freshly ground black pepper 18 Boston or iceberg lettuce cups

Serves: 6 Prep time: 20 minutes

Minimum cook time: 2 hours in a small slow cooker

1. Heat sesame oil in a mediumsaucepan over medium-high heat.Add scallions, garlic, and ginger.Cook, stirring constantly, for 1minute or until mixture is fragrant.Scrape mixture into the slowcooker.

2. Add chicken and water chestnutsto the slow cooker. Combine soysauce, hoisin sauce, and vinegar ina small bowl, and stir well. Addmixture to the slow cooker, andstir well again. Cook on low for 4

or 5 hours or on high for 2 or 3hours or until chicken is cookedthrough and no longer pink.

3. If cooking on low, raise the heat tohigh. Mix cornstarch and coldwater in a small bowl. Stircornstarch mixture into the slowcooker, and cook for an additional5 to 15 minutes or until mixture isbubbling and thickened. Seasonwith salt and pepper.

4. Place 1 tablespoon chickenmixture at the stem end of eachlettuce cup. Tuck the sides overthe filling, and roll up the cup likean egg roll. Serve immediately.

Slow SpeakHoisin (HOY-ZAN ) sauce islike a great Asian ketchup. It’s amixture of soybeans, garlic,chiles, and Chinese five-spicepowder. It’s a thick, reddish-brown sauce that’ssimultaneously sweet and spicy.

Chinese Chicken Liver Pâté

Aromatic sesame oil, ginger, and crunchywater chestnuts add Asian flair to this richdish.

Serves: 6 to 8 Prep time: 15 minutes Minimum cook time: 1½ hours in a small slow cooker, plus at least 2 hours for chilling

1 lb. chicken livers, rinsed 2 TB. Asian sesame oil 6 scallions, rinsed, trimmed, and finely chopped

3 garlic cloves, peeled and minced 1 TB. grated fresh ginger 2 TB. rice wine or dry sherry2 TB. Chinese oyster sauce 2 TB. soy sauce ½ cup finely chopped fresh water chestnuts Salt and freshly ground black pepper Crackers or toast points

Slow SpeakOyster sauce is a traditionalChinese condiment and cookingsauce, and although it doescontain oysters, it’s not “fishy”in flavor. The oysters and theirliquor are cooked with soysauce and some subtleseasonings until thick, whichgives dishes a richness.

1. Trim chicken livers of all fat, anddiscard veins connecting the 2lobes. Cut livers into ½-inchpieces, and set aside.

2. Heat sesame oil in a small skillet

over medium-high heat. Addscallions, garlic, and ginger, andcook, stirring constantly, for 1minute or until fragrant. Scrapemixture into the slow cooker.

3. Arrange chicken livers on top ofvegetables in slow cooker.Combine rice wine, Chineseoyster sauce, and soy sauce in asmall bowl, and pour mixture overlivers. Cook on low for 3 or 4hours or on high for 1½ to 2 hoursor until livers are cooked through.

4. Scrape mixture into a foodprocessor fitted with a steel bladeor a blender, and purée untilsmooth. Scrape mixture into amixing bowl, and stir in water

chestnuts. Season with salt andpepper.

5. Line a loaf pan with plastic wrap,and pack pâté into the container.Cover with plastic wrap, andrefrigerate for at least 2 hours oruntil well chilled. (You can do thisup to 2 days in advance.)

6. To serve, invert the pan onto aplatter, and discard the plasticwrap. Cut pâté into serving pieces,and serve with crackers or toastpoints.

Duck Confit TurnoversThese are incredibly luscious, with sweet

onions and tender duck flavored withherbs and tart dried cranberries in flakypuff pastry.

3 cups diced Duck Confit (recipe in Chapter 15) 1 cup Caramelized Onions (recipe in Chapter 2) ½ cup dried cranberries 2 TB. chopped fresh parsley1 TB. fresh thyme or 1 tsp. dried Salt and freshly ground black pepper ½ lb. puff pastry, thawed 1 large egg, whisked well

Serves: 4 to 6

Prep time: 20 minutes Minimum cook time: 7 hours in a medium slow cooker

1. Preheat the oven to 400°F, andliberally grease a baking sheetwith vegetable oil spray.

2. Combine confit, onions,cranberries, parsley, and thyme ina mixing bowl. Season with saltand pepper.

3. Roll puff pastry to ¼ inch thick,and cut into 4 to 6 squares. Place aportion of filling in the center of 1square, and fold it into a triangle.Seal the edges by pressing down

with the tines of a fork. Repeatwith remaining filling.

4. Arrange triangles on the preparedbaking sheet, and brush tops withbeaten egg. Cut 3 (1-inch) slits intops to allow steam to escape.Bake turnovers for 15 to 18minutes or until browned andpuffed. Serve immediately.

Slow SavvyDon’t own a rolling pin? Or it’s

propping open the kitchenwindow? No problem. Use anyglass bottle, dusting it withflour first so the dough doesn’tstick.

Asian Beef and BarleyLettuce Cups

Toothsome barley and hearty beef areflavored with Asian seasonings and thenrolled up in crispy lettuce leaves.

Serves: 6 to 8

Prep time: 20 minutes Minimum cook time: 2¼ hours in a small slow cooker

2 TB. Asian sesame oil 4 scallions, rinsed, trimmed, and thinly sliced 2 garlic cloves, peeled and minced 1 TB. grated fresh ginger ½ lb. lean ground beef ¼ cup pearl barley, rinsed ¾ cup water2 TB. soy sauce 1 TB. cornstarch 1 TB. cold water

⅔ cup fresh bean sprouts, rinsed and cut into 1-in. pieces Salt and freshly ground black pepper 18 Boston or iceberg lettuce leaves

Slow SavvySome cookbooks tell you topinch the ends off the beansprouts. This takes a lot of time

and really isn’t necessary. Oncethe bean sprouts are stirred intoa dish, no one will ever noticethe ends.

1. Heat sesame oil in a mediumskillet over medium-high heat.Add scallions, garlic, and ginger,and cook, stirring frequently, for 3minutes or until scallions aretranslucent. Scrape mixture intothe slow cooker.

2. Add ground beef to the skillet,break up any lumps with a fork,and cook until beef is browned.Remove beef from the skillet witha slotted spoon, and place it in the

slow cooker. Add barley, water,and soy sauce to the slow cooker.Cook on low for 3 or 4 hours or onhigh for 2 or 3 hours or untilbarley is tender.

3. If cooking on low, raise the heat tohigh. Combine cornstarch and coldwater in a small cup, and stirmixture into the slow cooker.Cook for an additional 15 to 20minutes or until juices arebubbling and thickened. Turn offthe slow cooker, stir in beansprouts, and season with salt andpepper.

4. Place 1 tablespoon mixture at thestem end of each lettuce leaf. Tuckthe sides over the filling, and roll

up the cup like an egg roll. Serveimmediately.

Variation: Want to make these lighter?Use ground pork or ground turkey insteadof beef.

Lamb and Garbanzo BeanPizza

Tart goat cheese is a foil to rosy rich lamband seasoned beans in this Middle Easternpizza.

2 cups dried garbanzo beans ¼ cup olive oil 1 large onion, peeled and chopped

4 garlic cloves, peeled and minced 2 TB. dried oregano1 TB. dried cumin ½ lb. lean ground lamb Salt and freshly ground black pepper 6 oz. goat cheese ¼ cup chopped fresh parsley 1 unbaked pizza crust

Serves: 4 to 6 Prep time: 25 minutes Minimum cook time: 3½ hours in a medium slow cooker plus 15 minutes for baking

1. Rinse beans in a colander, placethem in a mixing bowl, and coverwith cold water. Allow beans tosoak overnight. Or place beansinto a saucepan and bring to a boilover high heat. Boil 1 minute. Turnoff the heat, cover the pan, andsoak beans for 1 hour. Drain, anddiscard soaking water. Placebeans in the slow cooker.

2. Heat 2 tablespoons olive oil in asmall skillet over medium-highheat. Add onion and garlic, andcook, stirring frequently, for 3minutes or until onion istranslucent. Stir in 1 tablespoon

oregano and cumin, and cook,stirring constantly, for 1 minute.Scrape mixture into the slowcooker.

3. Add enough hot water to the slowcooker to cover beans by 3 inches.Cook on low for 7 to 9 hours or onhigh for 3½ to 4 hours or untilbeans are tender.

4. While beans are cooking, heatremaining olive oil in a mediumskillet over medium-high heat.Add lamb and break up any lumpswith a fork, and cook until lamb isbrowned. Remove lamb from theskillet with a slotted spoon. Addremaining 1 tablespoon oregano tolamb, and season with salt and

pepper.5. Preheat the oven to 400°F, and

sprinkle a baking sheet withcornmeal. Drain beans, and puréethem with ⅓ goat cheese in a foodprocessor fitted with a steel blade.Scrape beans into a mixing bowl,stir in parsley, and season withsalt and pepper.

6. Spread beans on crust, and topwith lamb. Top with remaininggoat cheese. Bake pizza for 15minutes or until crust is brownedand cheese melts.

Slow SpeakGoat cheese, or chevre, is awhite cheese with a tart flavorthat sets it apart from othercheeses. Goat cheese comes ina variety of shapes and issometimes coated with edibleash, herbs, or pepper.

Stuffed Grape Leaves

(Dolmas)The grape leaves hold a filling of herbedlamb and rice and then they’re cookedwith lots of lemon in this Mediterraneanappetizer.


2 (8-oz.) jars grape leaves packed in brine

1 lb. lean ground lamb 1 small onion, peeled and grated 2 garlic cloves, peeled and minced ½ cup uncooked white rice 3 TB. chopped fresh parsley1 TB. chopped fresh oregano or ½ tsp. dried ½ tsp. dried thyme Salt and freshly ground black pepper 3 TB. olive oil 3 TB. fresh lemon juice 1 cup chicken stock

Slow SavvyIf you live near a grape vine,feel free to use fresh grapeleaves for this recipe. Theymust be simmered for at least10 minutes to make them pliableenough to use and to cook themsufficiently.

1. Separate grape leaves and rinseunder cold running water. Place

grape leaves in a mixing bowl, andcover with boiling water. Soak for1 hour, drain, and run under coldwater again.

2. While leaves are soaking, combineground lamb, onion, garlic, rice,parsley, oregano, thyme, salt, andpepper in a mixing bowl. Stir wellto combine.

3. Place a grape leaf vein side up ona plate. Place 1 heapingtablespoon stuffing on the stemend, and pat mixture into an oval.Fold the sides of leaf over filling,and roll leaf like an egg roll. Placestuffed leaf in the slow cooker,and continue with remainingleaves, placing them tightly

together in the slow cooker.4. Combine olive oil, lemon juice,

and chicken stock in a small bowl,and pour over stuffed grapeleaves. Cook on low for 6 to 8hours or on high for 3 or 4 hoursor until meat is cooked through andrice is soft. Serve at roomtemperature or cold.

Variation: To make this a vegetarian dish,substitute 1 pound zucchini for the lamb,and chop it finely for the filling. Usevegetable stock instead of chicken stock,too.

Part 3

The Bountiful Bowl: Soups asSupper

Soups are the quintessential comfort food.Lewis Carroll of Alice in Wonder-landfame wrote “Beautiful soup! Who caresfor fish, game, or any other dish? Whowould not give all else for twopennyworth only of beautiful soup?”

In Part 3, you’ll find a range of recipesfor satisfying soups to fill the soul withjoy as they fill the stomach with delicioustastes. There’s a whole chapter onvegetable soups, ranging from light andthin to hearty and thick. And the same

holds true for the chapter on soups madewith fish and seafood. In Chapter 7, you’llfind that cooks all over the world haveways with chicken (and turkey) soups.And when it comes to meat soups, yourslow cooker will make you a star!Recipes for beef, lamb, and pork areincluded here as well.

“Let’s get out of here. I’ve got a badfeeling. ”

Chapter 5

Vibrant Vegetable SoupsIn This Chapter

• Chunky soups• Creamy soups• Beany soups

A steaming bowl of French onion soup ora hearty mug of black bean soup is a greatway to start a dinner—and can be dinneritself if served in a larger portion. Thoseand other great soups are the recipesyou’ll find in this chapter.

Vegetable soups are a great way tokeep up the number of servings of fresh

vegetables in your diet. And manychildren will gobble down theirvegetables when presented as soups whilethe same vegetables presented on a dishmight not be a welcome sight.

In addition, you’ll find many recipes forhearty bean soups here. The greatadvantage to simmering bean soups in theslow cooker is the low heat. You’ll neverfind burned beans stuck to the bottom ofthe pot.

In recipes for creamed soups, it’s thestock that actually cooks the vegetables.The cream itself is added at the end of thecooking cycle because cream and otherdairy products tend to curdle and separateif cooked for long hours, even at low heat.

Classic French Onion SoupSweet onions floating in a broth enrichedwith red wine are the hallmarks of a greatonion soup like this one.


3 cups Caramelized Onions (recipe in Chapter 2) 3 TB. all-purpose flour

6 cups beef stock or vegetable stock ¾ cup dry red wine 1 bay leaf 1 TB. fresh thyme or 1 tsp. dried2 TB. chopped fresh parsley Salt and freshly ground black pepper 6 slices French or Italian bread, cut ½ in. thick ⅓ cup freshly grated Parmesan cheese 1 ½ cups grated Gruyère or Swiss cheese

Slow SavvyThe purpose of cooking theonions and flour before addingthe liquid is to cook the flour toremove a “pasty” taste. Becausethe onions are already cooked,it’s fine to lift up the lid and stirthem a few times; the heat tocook the flour won’t change.

1. Combine Caramelized Onions andflour in the slow cooker, and stirwell. Cook on high for 20 minutes,stirring occasionally. Add stock,wine, bay leaf, thyme, and parsley.Cook on high for 2½ hours. Seasonwith salt and pepper.

2. While soup is cooking, preheat theoven to 450°F and cover a bakingsheet with heavy-duty aluminumfoil. Sprinkle bread with Parmesancheese, and bake slices for 5 to 8minutes or until browned. Removefrom the oven and set aside. (Youcan do this up to 3 days inadvance. Reheat soup over lowheat, stirring occasionally, andkeep toasts at room temperature,

covered with plastic wrap.)3. Preheat the broiler. Ladle hot soup

into ovenproof soup bowls and topeach with 1 toast slice. DivideGruyère on top of toast, and broil6 inches from the heating elementfor 1 or 2 minutes or until cheesemelts and browns. Serveimmediately.

Potato Leek SoupLeeks are the mildest member of the onionfamily, and their delicate flavor isshowcased when potatoes are the foil.

6 leeks, white part only 2 TB. unsalted butter

2 large boiling potatoes (about 1 ½ lb.), peeled and cut into ½-in. dice 4 cups chicken stock orvegetable stock ½ cup half-and-half (optional) Salt and freshly ground black pepper

Serves: 4 to 6 Prep time: 20 minutes Minimum cook time: 3¼ hours in a medium slow cooker

1. Trim leeks, split lengthwise, andslice thinly. Place leek slices in acolander and rinse well under coldrunning water, rubbing with yourfingers to dislodge all dirt. Shakeleeks in the colander.

2. Melt butter in a medium saucepanover medium heat. Add leeks, andtoss with butter. Cover the pan,reduce the heat to low, and cookfor 10 minutes. Scrape leeks intothe slow cooker.

3. Add potatoes and stock to the slowcooker, and cook on low for 6 to 8hours or on high for 3 or 4 hoursor until potatoes are tender.

4. If cooking on low, raise the heat tohigh. Add half-and-half (if using),

and season with salt and pepper.Cook for 15 to 20 minutes or untilsimmering.

5. Use a potato masher to crush someof potatoes in the slow cookerbefore serving. (You can do thisup to 3 days in advance andrefrigerate soup tightly covered.Reheat over low heat, stirringoccasionally.)

Variation: This soup is incrediblyversatile. You can purée it in a foodprocessor fitted with a steel blade or in ablender until it becomes smooth and thenchill it. Voilà! You’ve got Vichyssoise!And if you can’t find leeks, you canalways use 1 pound onions, although theflavor won’t be as delicate.

Slow SavvyIf you’re serving a soup coldrather than hot, always checkthe seasoning before serving it.Chilled foods tend to need moresalt than hot foods because thecold temperature numbs thetaste buds.

Sweet-and-Sour Red CabbageSoup

Red cabbage is the mild cousin in thecabbage family. Here, its inherentsweetness is amplified by hints of headybalsamic vinegar contrasted with brownsugar.


1 (1½-lb.) red cabbage 2 TB. olive oil 1 large red onion, peeled and diced 2 garlic cloves, peeled and minced 3 cups chicken stock orvegetable stock 1 (14.5-oz.) can crushed tomatoes ¼ cup balsamic vinegar¼ cup firmly packed dark brown sugar 1 TB. fresh thyme or 1 tsp. dried 1 bay leaf Salt and freshly ground black

pepper ¼ cup minced fresh chives 4 to 6 TB. sour cream or crème fraîche (optional)

Slow SavvyThe vinegar in this soup servesa second function by keepingthe cabbage’s bright red colorrather than turning it purple. Ifyou’re cooking cabbage as a

side dish, add 2 tablespoonsvinegar or lemon juice to thewater to keep the color bright.

1. Discard outer leaves from redcabbage, cut cabbage in half, anddiscard core. Shred cabbagefinely, and place it into the slowcooker.

2. Heat olive oil in a medium skilletover medium-high heat. Add onionand garlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker, andadd stock, tomatoes, balsamicvinegar, brown sugar, thyme, and

bay leaf.3. Cook on low for 8 to 10 hours or

on high for 4 or 5 hours or untilcabbage is tender. Remove anddiscard bay leaf, season soup withsalt and pepper, and stir in chives.(You can do this up to 3 days inadvance and refrigerate souptightly covered. Reheat over lowheat, stirring occasionally.) Serveimmediately, garnished with sourcream (if using).

Butternut Squash BisqueSweet molasses, heady bourbon, andspices enliven the flavor of this sweet and

creamy soup.3½ lb. butternut squash, peeled and cut into 1-in. chunks 3 cups chicken stock orvegetable stock ⅓ cup molasses ⅓ cup bourbon2 TB. chopped fresh parsley ½ tsp. ground cinnamon 1 pinch ground nutmeg 1 cup half-and-half Salt and freshly ground black pepper

Serves: 4 to 6

Prep time: 20 minutes Minimum cook time: 3½ hours in a medium slow cooker

1. Place squash, stock, molasses,bourbon, parsley, cinnamon, andnutmeg in the slow cooker. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until squash istender.

2. If cooking on low, raise the heat tohigh. Add half-and-half, and cookfor an additional 20 to 30 minutesor until bubbly.

3. Drain soup into a colander placedover a mixing bowl, and purée

squash in a food processor fittedwith a steel blade or in a blender.Stir purée back into soup, andseason with salt and pepper. (Youcan do this up to 3 days in advanceand refrigerate soup tightlycovered. Reheat over low heat,stirring occasionally.)

Variation: For any squash dish, you canuse acorn squash interchangeably withbutternut. Feel free to jazz up this soup:instead of bourbon, try rum or a fruit-flavored liqueur, and use Chinese five-spice powder instead of cinnamon for amore complex flavor.

Slow SavvyMany supermarkets now havepeeled butternut squash, at leastduring the winter months—ahuge time-saver when making asoup such as this one. Cut backto 3 pounds squash tocompensate for the peels.

Provençal Tomato SoupThis soup with rice added for additionaltexture has all the sunny flavors ofProvence, including a hint of orange zest.


2 lb. ripe tomatoes 1 large onion, peeled and diced

1 carrot, peeled and cut into 1-in. pieces 1 celery rib, rinsed, trimmed, and cut into 1-in. pieces 2 garlic cloves, peeled 2 TB. olive oil 4 cups chicken stock or vegetable stock 3 TB. tomato paste1 TB. grated orange zest 1 TB. fresh thyme or 1 tsp. dried 2 tsp. granulated sugar 1 bay leaf 1 pinch crumbled saffron threads ⅓ cup long-grain white rice ¼ cup chopped fresh parsley

or 1 TB. dried Salt and freshly ground black pepper

1. Bring a large pot of salted water toa boil. Cut a shallow X on thestem of each tomato. Blanchtomatoes for 30 seconds, removethem from the pot with a slottedspoon, and plunge them into icewater to stop the cooking action.Peel tomatoes and halve themcrosswise. Squeeze tomatoes overa sieve placed over a mixingbowl. Discard seeds and reservejuice. Finely chop tomatoes, andplace them in the slow cookeralong with reserved tomato juice.

2. Combine onion, carrot, celery, and

garlic in a food processor fittedwith a steel blade. Chop finelyusing on-and-off pulsing action.Set aside.

3. Heat olive oil in a medium skilletover medium-high heat. Addvegetable mixture and cook,stirring frequently, for 3 minutes oruntil onion is translucent. Scrapemixture into the slow cooker, andadd stock, tomato paste, orangezest, thyme, sugar, bay leaf, andsaffron. Stir well to dissolvetomato paste.

4. Cook on low for 5 to 7 hours or onhigh for 2½ to 3 hours or untilvegetables are almost tender.

5. If cooking on low, raise the heat to

high. Stir in rice and parsley, andcook for an additional 30 to 45minutes or until rice is soft.Remove and discard bay leaf, andseason with salt and pepper. (Youcan do this up to 3 days in advanceand refrigerate soup tightlycovered. Reheat over low heat,stirring occasionally.)

Variation: You can use the same basicrecipe but give it more Italian influence:omit the orange zest and saffron and add ¼cup chopped fresh oregano instead.

Slow SavvyThe most time-consuming partof this recipe is peeling thetomatoes. If a little tomato skindoesn’t bother you, skip thisstep and save time. You can addthe tomato seeds, too, for amore rustic look.

Curried Carrot SoupApple accentuates the inherently sweetflavor of carrots in this vividly coloredsoup.


2 TB. unsalted butter 1 medium onion, peeled and diced 2 TB. all-purpose flour 1½ to 2 tsp. curry powder or to taste 6 carrots, peeled and thinly sliced1 apple, peeled, cored, and sliced

5 cups chicken stock orvegetable stock ½ cup heavy cream Salt and freshly ground black pepper

1. Melt butter in a medium saucepanover medium heat. Add onion, andcook, stirring frequently, for 3minutes or until onion istranslucent. Reduce the heat tolow, and stir in flour and currypowder. Cook for 2 minutes,stirring constantly. Scrape mixtureinto the slow cooker.

2. Add carrots, apple, and stock tothe slow cooker. Cook on low for6 to 8 hours or on high for 3 or 4

hours or until carrots are tender.3. If cooking on low, raise the heat to

high. Add cream and cook for anadditional 20 to 30 minutes oruntil bubbly. Drain soup into acolander placed over a mixingbowl, and purée solids in a foodprocessor fitted with a steel bladeor in a blender. Stir purée backinto soup, and season with salt andpepper. (You can do this up to 3days in advance and refrigeratesoup tightly covered. Reheat overlow heat, stirring occasionally.)

Variation: Try subtle and sweet parsnipsin this soup for a delicate beige color. Usethe same 6 as the carrots.

Cooker CaveatsOne small step that makes a bigdifference in your final resultsis properly stirring and cookingthe flour used as a thickener fora good 2 minutes, until the flouris thoroughly incorporated intothe liquid and fully cooked.These few minutes of stirringensures that your soup won’thave the underlying librarypaste flavor.

Southwest Corn and SweetPotato Chowder

Bits of bright red bell pepper and thesmoky nuances of chipotle chiles addinterest to this creamy soup.

3 TB. unsalted butter 1 red bell pepper, seeds and ribs removed, and chopped 1 large onion, peeled and diced 2 garlic cloves, peeled and minced 2 large sweet potatoes, peeled and cut into ½-in. dice

2 (14.5-oz.) cans chicken stock or vegetable stock3 canned chipotle chiles in adobo sauce, finely chopped 1 TB. adobo sauce 1 (15-oz.) can creamed corn 1 cup frozen corn, thawed 2 cups half-and-half Salt and freshly ground black pepper


1. Heat butter in a heavy skillet overmedium-high heat. Add red bellpepper, onion, and garlic. Cook,stirring frequently, for 3 minutes oruntil onion is translucent. Scrapemixture into the slow cooker.

2. Add sweet potatoes, stock,chipotle chiles, and adobo sauceto the slow cooker. Cook on lowfor 6 to 8 hours or on high for 3 or4 hours or until potatoes arealmost tender.

3. If cooking on low, raise the heat tohigh. Stir in creamed corn, corn,and half-and-half. Cook for anadditional 30 to 40 minutes oruntil corn is cooked and soup isbubbly. Season with salt and

pepper, and serve immediately.(You can do this up to 3 days inadvance and refrigerate soup,tightly covered. Reheat over lowheat, stirring occasionally, until itcomes to a simmer.)

Slow SpeakChipotle (chee-POHT-lay ) aredried jalapeño chiles that havethen been smoked. They are

canned in a spicy sauce similarto a hot red pepper sauce madefrom chiles, vinegar, and salt.

Cuban Black Bean SoupGarlic and aromatic spices like cumin andcoriander add sparkle to this thick andhearty soup.

Serves: 4 to 6 Prep time: 15 minutes Minimum cook time: 4 hours in a medium slow

cooker

1 lb. dried black beans ¼ cup olive oil 1 large onion, peeled and diced 1 green bell pepper, seeds and ribs removed, and finely chopped 6 garlic cloves, peeled and minced 1 or 2 jalapeño chiles, seeds removed, and finely diced1 TB. ground cumin 2 tsp. ground coriander 5 cups chicken stock or vegetable stock

Salt ¼ cup chopped fresh cilantro Freshly ground black pepper 4 to 6 TB. sour cream (optional) 4 to 6 lime wedges

Cooker CaveatsSome cookbooks tell you towear rubber gloves whenhandling hot chiles. That’s not

really necessary (unless youhave sensitive skin), but you doneed to take care. I cut thechiles on a glass plate ratherthan on my cutting board so thevolatile oils do not penetrate.What’s most important is thatyou wash your hands thoroughlyafter handling chiles.

1. Soak beans (see Chapter 2). Drainbeans, and discard soaking water.

2. Heat olive oil in a medium skilletover medium heat. Add onion,green bell pepper, garlic, andjalapeño. Cook, stirringfrequently, for 3 minutes or until

onion is translucent. Reduce theheat to low, and stir in cumin andcoriander. Cook, stirringconstantly, for 1 minute. Scrapemixture into the slow cooker.

3. Place beans in the slow cooker,and stir in stock. Cook soup onlow for 8 to 10 hours or on highfor 4 or 5 hours or until beans aresoft. Season with salt during thelast hour of cooking.

4. Purée soup in a food processorfitted with a steel blade or in ablender. (You can do this up to 3days in advance and refrigeratesoup tightly covered. Reheat overlow heat, stirring occasionally.)Stir in cilantro, and season with

salt and pepper. Top with a dollopof sour cream, if desired, andserve with lime wedges.

Red Lentil and Carrot SoupLentils have an almost meaty texture, andthe Indian spices used to flavor them makethis a most hearty soup with a vividorange color.

3 TB. olive oil 2 carrots, peeled and finely chopped 2 garlic cloves, peeled and minced 1 large onion, peeled and finely chopped

1 tsp. ground cumin1 tsp. ground coriander 1 tsp. turmeric 2 cups red lentils, rinsed 6 cups chicken stock orvegetable stock 1 TB. grated orange zest Salt and freshly ground black pepper


1. Heat olive oil in a medium skilletover medium-high heat. Addcarrots, garlic, and onion. Cook,stirring frequently, for 3 minutes oruntil onion is translucent. Addcumin, coriander, and turmeric.Cook, stirring constantly, for 1minute. Scrape mixture into theslow cooker.

2. Add lentils, and stir in stock andorange zest. Cook on low for 7 to9 hours or on high for 3 to 5 hoursor until lentils are very soft.Remove 2 cups solids from soupwith a slotted spoon. Purée untilsmooth in a food processor fittedwith a steel blade or in a blender.

3. Return purée to the soup, and

season soup with salt and pepper.(You can do this up to 3 days inadvance and refrigerate souptightly covered. Reheat over lowheat, stirring occasionally.)

Slow SpeakZest is the very thin, coloredcoating on citrus fruits thatcontains the aromatic oils. Youcan buy a gizmo called a zesterthat strips off the zest in neat

little strips, or you can use thefine side of a box grater toremove it. Just be sure you stayout of the white pith, which canbe bitter.

Italian Garbanzo Bean SoupZesty tomato and aromatic rosemary addtheir vibrant flavors to this subtle soup.



3 TB. olive oil 1 large onion, peeled and diced 1 celery rib, rinsed, trimmed, and chopped 3 garlic cloves, peeled and minced 3 cups chicken stock orvegetable stock 1 (14.5-oz.) can petite diced tomatoes, undrained½ cups dried garbanzo beans (see Chapter 2) or 2 (15-oz.)

cans garbanzo beans, drained and rinsed 2 TB. chopped fresh rosemary or 2 tsp. dried Salt and crushed red pepper flakes ¾ cup freshly grated Parmesan cheese

1. Heat olive oil in a medium skilletover medium-high heat. Addonion, celery, and garlic, andcook, stirring frequently, for 3minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

2. Add stock, tomatoes, garbanzobeans, and rosemary to the slowcooker, and stir well. Cook on low

for 6 to 8 hours or on high for 3 or4 hours or until vegetables aretender. Season with salt and redpepper flakes. (You can do this upto 3 days in advance andrefrigerate soup tightly covered.Reheat over low heat, stirringoccasionally.)

3. Serve immediately, passingParmesan cheese separately.

Slow Savvy

For a soup like this one, inwhich the beans are addedalready cooked, you can alwayssubstitute canned beans. Ingeneral 1 (15-ounce) can beanscontains 2 cups, drained.

Chapter 6

Soups from the SeasIn This Chapter

• Marvelous mollusks• Creative crustaceans• Fabulous finfish

From the sun-drenched shores of theMediterranean coast of France to therocky coastline of New England,wherever you find water, you’ll find greatfish soups. Every culture with a coastlinehas a fish soup that’s a national favoriteand often a meal in itself. Those are thedishes you’ll find in this chapter. All you

need to complete dinner is a tossed greensalad and perhaps some crusty bread fromthe same region.

Cooking fish soups in the slow cookeris most often a two-step process becausethe vegetables and soup base require amuch longer cooking time than theseafood. But the majority of the cookingcan be done unattended.

Mad for MollusksMollusks, along with crustaceans, are alarge family of seafood that ranges fromtiny cockles to massive abalone. Whatthey all have in common is that theyprotect their soft bodies with hard shells.

When selecting mollusks, the mostcritical consideration is whether they arealive. The shells should be closed orshould close tightly when handled. To testa mollusk, with your forefinger above andthumb underneath, gently squeeze themollusk, as if to push the top shellforward. If the shell doesn’t firmly close,discard the mollusk immediately.

Slow Savvy

Removing bivalves from theirshells is a labor-intensiveprocess referred to as shucking. Increasingly, fish processorsare doing this for us. Pints ofshucked oysters, scallops by thepound, and minced fresh clamsare becoming the rule ratherthan the exception, so look forpreshucked mollusks whenyou’re shopping.

Nantucket Clam ChowderFresh herbs and vegetables add flavor andaroma to this classic chowder—and this

version was a prize winner on Nantucket!2 pt. fresh minced clams or 4 (6.5-oz.) cans minced clams 3 TB. unsalted butter 1 large onion, peeled and diced 3 TB. all-purpose flour 2 (8-oz.) bottles clam juice 2 celery ribs, rinsed, trimmed, and sliced2 large red-skinned potatoes, scrubbed and cut into ½-in. dice 3 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried 1 bay leaf 1 cup half-and-half Salt and freshly ground black

pepper


1. Drain clams, reserving juice, andrefrigerate clams until ready touse.

2. Heat butter in a small skillet overmedium heat. Add onion, andcook, stirring frequently, for 3minutes or until onion istranslucent. Reduce the heat to

low, and stir in flour. Cook rouxfor 2 minutes, stirring constantly.Raise the heat to medium-high, andstir in 1 bottle clam juice. Bring toa boil, and simmer for 1 minute.

3. Pour mixture into the slow cooker.Stir in remaining 1 bottle clamjuice, juice drained from clams,celery, potatoes, parsley, thyme,and bay leaf. Cook on low for 5 to7 hours or on high for 2½ to 3hours or until potatoes are almosttender.

4. If cooking on low, raise the heat tohigh. Stir in clams and half-and-half. Cook for an additional 30 to40 minutes or until clams arecooked through and soup is

bubbly. Remove and discard bayleaf, and season chowder with saltand pepper.

Slow SpeakRoux (pronounced roo, likekangaroo) is the French term forflour that is cooked in fat and isused to thicken sauces andsoups. For delicate creamsauces, the goal is to keep themixture white, but it’s the deep

brown roux that gives Cajunand Creole foods theircharacteristic nutty taste. A darkroux is made with oil or lardinstead of butter because butterwould burn long before the rightcolor is reached.

Manhattan Clam ChowderThe Manhattan version of chowder ismade with a tomato base but still includespotatoes and other chowder vegetables.


2 pt. minced fresh clams or 4 (6.5-oz.) cans minced clams 2 TB. bacon fat or vegetable oil 1 large onion, peeled and diced 2 celery ribs, rinsed, trimmed, and diced 1 carrot, peeled and finely chopped

½ green bell pepper, seeds and ribs removed, and finely chopped 2 large red-skinned potatoes, scrubbed and cut into ½-in. dice6 bacon slices, cooked and crumbled (optional) 1 (28-oz.) can crushed tomatoes 2 (8-oz.) bottles clam juice 3 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried 2 tsp. fresh oregano or ½ tsp. dried 1 bay leaf Salt and freshly ground black pepper

Crock TalesIn Melville’s Moby Dick,Ishmael and Queequeg land onNantucket and are sent to HoseaHussey’s Try Pots Inn. Thename of the inn comes from theiron cauldrons used to meltblubber into whale oil.Melville writes that the two had“chowder for breakfast,chowder for dinner, and

chowder for supper.”

1. Drain clams, reserving juice, andrefrigerate clams until ready touse.

2. Heat bacon fat in a medium skilletover medium heat. Add onion,celery, carrot, and green bellpepper. Cook, stirring frequently,for 3 minutes or until onion istranslucent and pepper has begunto soften. Scrape mixture into theslow cooker.

3. Add potatoes, bacon (if using),tomatoes, clam juice, juice drainedfrom clams, parsley, thyme,oregano, and bay leaf to the slow

cooker. Cook on low for 5 to 7hours or on high for 2½ to 3 hoursor until potatoes are almost tender.

4. If cooking on low, raise the heat tohigh. Add clams and continue tocook for an additional 30 to 40minutes or until clams are cookedthrough. Remove and discard bayleaf, and season chowder with saltand pepper. Serve immediately.

Variation: If you’d prefer finfish toshellfish, cut 1 pound of a firm-fleshedwhitefish like cod or halibut into ⅓-inchdice and use that instead of the clams.

Caribbean Shrimp Chowder

Spicy chorizo sausage adds its flavor tothis zesty stew cooked with healthfulorange juice. Serve it over white orbrown rice.

2 TB. olive oil 1 large onion, peeled and diced 4 garlic cloves, peeled and minced 1 celery rib, rinsed, trimmed, and thinly sliced 1 carrot, peeled and thinly sliced ½ lb. chorizo, finely chopped 5 cups shrimp stock, fish stock, or bottled clam juice 1 cup freshly squeezed orange juice

1 (14.5-oz.) can diced tomatoes, undrained ¾ cup coconut milk 2 tsp. ground cumin Salt and crushed red pepper flakes 2 lb. extra-large (16 to 20 per lb.) raw shrimp, peeled and deveined 5 cups Swiss chard, rinsed, stemmed, and thinly sliced ¼ cup fresh cilantro, chopped

Serves: 6 Prep time: 20 minutes Minimum cook time: 3 hours in a medium slow

cooker

1. Heat olive oil in a medium skilletover medium-high heat. Addonion, garlic, celery, and carrot.Cook, stirring frequently, for 3minutes or until onion istranslucent. Add chorizo, andcook, stirring frequently, for 2minutes. Scrape mixture into theslow cooker.

2. Add stock, orange juice, tomatoes,coconut milk, and cumin to theslow cooker. Cook on low for 4 to6 hours or on high for 2 or 3 hoursor until vegetables are almosttender.

3. If cooking on low, raise the heat tohigh. Season broth with salt andred pepper flakes. Add shrimp,Swiss chard, and cilantro. Cookfor 1 hour or until shrimp arecooked through and Swiss chardwilts. Serve immediately.

Variation: Not in a shrimp mood? Try 2pounds bay scallops or any firm-fleshedwhitefish like cod, halibut, or swordfishcut into ¾-inch cubes instead.

Slow SpeakChorizo (chore-EAT-zoh ) is ahighly seasoned pork sausageflavored with garlic, chilipowder, and other spices andused in both Mexican andSpanish cooking. The bestsubstitute is linguiça.

Creole Crab and CornChowder

Both corn and crab have inherently sweetflavors, so their pairing in this chowder

reflects well on both.

Serves: 6 Prep time: 25 minutes Minimum cook time: 2½ hours in a medium slow cooker

1 lb. crabmeat 2 leeks, white part only 4 TB. unsalted butter 2 celery ribs, rinsed, trimmed, and chopped 1 yellow or orange bell pepper, seeds and ribs

removed, and chopped 2 garlic cloves, peeled and minced 1 TB. Creole seasoning ¼ cup all-purpose flour 4 cups seafood stock or bottled clam juice½ cup dry sherry 2 large red-skinned potatoes, scrubbed and cut into ½-in. dice 1 (8-oz.) can creamed corn 3 TB. chopped fresh parsley 2 tsp. fresh thyme or ½ tsp. dried 1 bay leaf ¾ cup heavy cream 1½ cups fresh corn kernels or

frozen corn, thawed Salt and freshly ground black pepper

1. Place crabmeat on a dark-coloredplate, and pick it over gently withyour fingertips to discard all shelland cartilage fragments.Refrigerate crab until ready to use.

2. Trim leeks, split lengthwise, andslice thinly. Place leek slices in acolander and rinse well under coldrunning water, rubbing with yourfingers to dislodge all dirt. Shakeleeks in the colander.

3. Heat butter in a large skillet overmedium-high heat. Add leeks,celery, yellow bell pepper, andgarlic. Cook, stirring frequently,

for 3 minutes or until leeks aretranslucent. Add Creole seasoning,and stir for 30 seconds.

4. Reduce the heat to low and stir inflour. Cook, stirring constantly, for2 minutes. Raise the heat tomedium, and whisk in seafoodstock and sherry. Bring to a boil,stirring occasionally, and transfermixture to the slow cooker.

5. Add potatoes, creamed corn,parsley, thyme, and bay leaf to theslow cooker. Cook on low for 4 to6 hours or on high for 2 or 3 hoursor until potatoes are tender.

6. If cooking on low, raise the heat tohigh. Add crabmeat, cream, andcorn. Cook for 20 to 30 minutes or

until corn is cooked and chowderis bubbling. Remove and discardbay leaf, and season chowder withsalt and pepper. Serveimmediately.

Variation: You can use 1 pound smallshrimp in this chowder, or to make itvegetarian, use 1 pound yellow squash,cut into ¼-inch dice and substitutevegetable stock. Add any of these foods atthe same time you’d add the crab.

Slow Savvy

Shrimp are sold both raw andcooked, but crabmeat is onlysold cooked. That’s why it’salways added at the end of thecooking time; it basically justheats up and absorbs flavorfrom the soup or sauce it’s in.

San Francisco Seafood Soup(Cioppino)

If you’re looking for a seafood dish toserve with a light red wine, this is the one.Serve it with thick slices of garlic toast tomop up the broth.

1½ lb. red snapper, halibut, or any firm-fleshed whitefish 1 lb. king crab leg, thawed if frozen ½ lb. extra-large (16 to 20 per lb.) raw shrimp 3 TB. olive oil 2 medium onions, peeled and diced 1 red bell pepper, seeds and ribs removed, and finely chopped 2 celery ribs, rinsed, trimmed, and diced 3 garlic cloves, peeled and minced 2 TB. chopped fresh oregano or 2 tsp. dried

2 tsp. fresh thyme or ½ tsp. dried 1 (28-oz.) can diced tomatoes, undrained 1½ cups dry red wine 1 (8-oz.) bottle clam juice 2 TB. tomato paste 1 bay leaf Salt and freshly ground black pepper ¼ cup chopped fresh parsley 3 TB. chopped fresh basil or 2 tsp. dried



1. Rinse fish and pat dry with papertowels. Remove and discard anyskin or bones, and cut fish into 1-inch cubes. Hack crab leg into 2-inch pieces with a large, heavyknife. Peel and devein shrimp.Refrigerate all seafood until readyto use, covered with plastic wrap.

2. Heat olive oil in a medium skilletover medium-high heat. Addonions, red bell pepper, celery,garlic, oregano, and thyme. Cook,stirring frequently, for 3 minutes oruntil onions are translucent.

Scrape mixture into the slowcooker.

3. Add tomatoes, wine, clam juice,tomato paste, and bay leaf to theslow cooker, and stir well todissolve tomato paste. Cook onlow for 5 to 7 hours or on high for2½ to 3 hours or until vegetablesare almost tender. Season brothwith salt and pepper.

4. If cooking on low, raise the heat tohigh. Add seafood, parsley, andbasil. Cook for 30 to 45 minutes oruntil fish is cooked through. Serveimmediately.

Variation: To keep this a shellfish-onlystew, use 1½ pounds sea scallops insteadof red snapper.

Crock TalesLike many seafood soups, thisone was born as a way to useup the bits and pieces of theday’s catch. In the SanFrancisco area, it’s a ChristmasEve tradition within the Italiancommunity because it cancontain the “Seven Fishes” thatare part of the tradition, and itcomes at the high point of the

Dungeness crab season.

Provençal Fish SoupOrange juice is part of the broth, so this isa soup that appeals even to people whodon’t like “fishy food” because itssweetness covers up some of the inherentfish taste.

1½ lb. halibut, swordfish, or any firm-fleshed whitefish ½ lb. large (21 to 30 per lb.) raw shrimp ¼ cup olive oil 1 large onion, peeled and diced

2 garlic cloves, peeled and minced 1 TB. paprika 1 celery rib, rinsed, trimmed, and sliced 1 carrot, peeled and sliced 2 large potatoes, peeled and cut into ½-in. dice1 (14.5-oz.) can diced tomatoes, undrained 3 cups seafood stock or bottled clam juice 1 cup dry white wine ½ cup freshly squeezed orange juice 2 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried

1 TB. grated orange zest Salt and freshly ground black pepper 4 to 6 thick slices of toasted French or Italian bread


1. Rinse fish and pat dry with papertowels. Remove and discard anyskin or bones, and cut fish into 1-inch cubes. Peel and devein

shrimp. Refrigerate fish andshrimp until ready to use, coveredwith plastic wrap.

2. Heat olive oil in a medium skilletover medium heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Reduce theheat to low, and stir in paprika.Stir for 1 minute, and scrapemixture into the slow cooker.

3. Add celery, carrot, potatoes,tomatoes, stock, wine, orangejuice, parsley, thyme, and orangezest to the slow cooker. Cook onlow for 6 to 8 hours or on high for3 or 4 hours or until vegetables aretender.

Cooker CaveatsIt’s important to refrigerate

fish or seafood destinedfor the slow cooker. Thelength of time it wouldsit at room temperaturebefore being cookedwould place it in the“danger zone” of foodsafety.

4. If cooking on low, raise the heat tohigh. Add fish and shrimp to theslow cooker, and cook for 20 to40 minutes or until fish is justcooked through. Season with saltand pepper. To serve, ladle soupover slices of toast.

Variation: Clams, oysters, scallops,shrimp, and stronger fish such as tuna allwork well in this dish if you want to addor substitute. Keep fish at least ¾ inchthick.

Curried Fish SoupThe creaminess in this lightly seasonedbroth comes from flavorful coconut milk,

and the seasonings give it a lovely yellowcolor.


1½ lb. cod, halibut, swordfish, seas bass, or any firm-fleshed whitefish 2 TB. sesame oil 1 large onion, peeled and chopped ½ red bell pepper, seeds and

ribs removed, and chopped 2 garlic cloves, peeled and minced 2 TB. grated fresh ginger 2 TB. freshly squeezed lemon juice 1 TB. ground coriander 1 TB. turmeric1 TB. curry powder 3 cups seafood stock or bottled clam juice ¼ cup slivered almonds 1 cup coconut milk 1 (10-oz.) pkg. frozen cut green beans, thawed Salt and cayenne 3 cups cooked white rice ½ cup chutney

¼ cup raisins 4 scallions, trimmed and thinly sliced ¼ cup grated sweetened coconut

1. Rinse fish and pat dry with papertowels. Remove and discard anyskin or bones, and cut fish into 1-inch cubes. Refrigerate fish untilready to use, covered with plasticwrap.

2. Heat sesame oil in a mediumskillet over medium heat. Addonion, red bell pepper, and garlic.Cook, stirring frequently, for 3minutes or until onion istranslucent. Scrape mixture intothe slow cooker. Stir in ginger,

lemon juice, coriander, turmeric,curry powder, and stock.

3. Cook on low for 5 or 6 hours or onhigh for 2½ to 3 hours or untilmixture is bubbly and onions aresoft.

4. While soup is cooking, toastalmonds. Preheat the oven to350°F. Spread almonds in a singlelayer on a cookie sheet, and bakefor 5 minutes or until browned. Setaside.

5. If cooking on low, raise the heat tohigh. Stir in coconut milk, fish, andgreen beans. Cook on high for 1hour or until soup is simmeringand fish is cooked through. Seasonwith salt and cayenne. Serve

spooned over rice. Pass chutney,raisins, scallions, coconut, andtoasted almonds separately.

Variation: Try turning this into a poultrysoup by using 1½ pounds chicken orturkey cut into ½-inch cubes and alsochicken stock. Add the poultry at thebeginning of the cooking process.

Slow Speak

Curry powder is a blend of upto 20 spices, including driedred chiles, coriander seed,fenugreek seed, mustard seed,ground ginger, and cinnamon.The yellow color comes fromturmeric.

Spanish Fish Soup withPotatoes, Greens, and Aioli

(Caldo de Perro)Swiss chard adds color and texture to thissoup, and the garlicky topping enriches theflavorful broth.


1½ lb. halibut, cod, monkfish, snapper, sea bass, or any firm-fleshed whitefish 2 TB. olive oil 2 onions, peeled and diced 7 garlic cloves, peeled 4 cups fish stock or bottled

clam juice ½ cup dry white wine 2 TB. freshly squeezed lemon juice 1 lb. red-skinned potatoes, scrubbed and cut into ½-in. dice2 TB. chopped fresh parsley 1 tsp. dried thyme 1 bay leaf ½ lb. Swiss chard Salt and freshly ground black pepper ½ cup mayonnaise 4 garlic cloves, peeled and crushed 1 tsp. grated lemon zest 4 to 6 thick slices of toasted French or Italian bread


2. Heat olive oil in a small skilletover medium heat. Add onions andgarlic. Cook, stirring frequently,for 3 minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

3. Add stock, wine, lemon juice,potatoes, parsley, thyme, and bayleaf to the slow cooker. Cook onlow for 6 to 8 hours or on high for3 or 4 hours or until potatoes aretender.

4. While soup is cooking, prepareSwiss chard. Rinse leaves anddiscard stems, and cut leavescrosswise into ½-inch slices.

5. If cooking on low, increase theheat to high. Add fish and Swisschard. Cook for 20 to 45 minutesor until fish is just cooked through.Season with salt and pepper, anddiscard bay leaf.

6. Mix mayonnaise with garlic andlemon zest in a small bowl. Ladlesoup over toast slices, and passaioli separately.

Slow SpeakAioli is a garlicky mayonnaisesauce that hails from Provence.

Variation: This recipe works as wellwith seafood as with fish. Use extra-largeshrimp, sea scallops, or somecombination.

Asian Red Snapper SoupThis light and healthful soup is faster tomake than most because the Asianvegetables are meant to remain crisp and,thus, don’t have to cook as long.

1½ lb. red snapper or other firm-fleshed whitefish such as halibut or cod 2 TB. Asian sesame oil 4 scallions, rinsed, trimmed, and chopped 3 garlic cloves, peeled and minced 2 TB. grated fresh ginger 3 baby bok choy, rinsed, trimmed, and cut into quarters 2 carrots, peeled and thinly

sliced 2 celery ribs, rinsed, trimmed, and sliced4 cups seafood stock or bottled clam juice 1 cup coconut milk 2 TB. oyster sauce 2 TB. soy sauce 2 tsp. Chinese chili paste with garlic ⅓ cup half-and-half ¼ cup chopped fresh cilantro leaves Salt and freshly ground black pepper 6 TB. black sesame seeds (optional)



2. Heat sesame oil in a small skilletover medium-high heat. Addscallions, garlic, and ginger. Cook,stirring constantly, for 1 minute or

until fragrant. Scrape mixture intothe slow cooker.

3. Add snapper, bok choy, carrots,celery, stock, coconut milk, oystersauce, soy sauce, and Chinesechili paste to the slow cooker, andstir well. Cook on low for 3 to 5hours or on high for 1½ to 2 hoursor until fish is cooked through.

4. If cooking on low, raise the heat tohigh. Add half-and-half andcilantro to the slow cooker. Cookfor 30 minutes or until bubbling.Season with salt and pepper, andserve immediately, garnished withsesame seeds (if using).

Variation: This recipe is also deliciousas a pork soup. Use pork tenderloin,

trimmed and cut into ½-inch dice, andsubstitute chicken stock for the seafoodstock.

Slow SpeakChinese chili paste with garlicis a fiery thick paste made fromfermented fava beans, redchiles, and garlic. It’s availablein jars in the Asian aisle ofsupermarkets.

Chapter 7

Poultry Soups Around theWorld

In This Chapter• International noodle soups• Soups with poultry meatballs• Varied vegetable soups

More than just an old wives’ tale, medicalproof exists that there’s curative value tochicken soup. But for centuries, we’veknown that steaming soups made withpoultry are the quintessential comfortfood, and those are the recipes you’ll findin this chapter.

Chicken soups are part of every cuisine,and they can take different forms. Most ofthese soups contain nuggets of chicken orturkey, but in some, I’ve included poultrymeatballs that float in the broth.

Because poultry is so delicate in flavor,almost any seasoning is compatible.You’ll find everything from delicateItalian fare to assertive Mexican flairamongst these soups.

Versatile VeggiesSturdy vegetables like carrots, potatoes,and celery are staples for the soup potand, by extension, the slow cooker. Andbelieve it or not, it takes longer for these

vegetables to cook in the slow cooker thanit takes most meats or chicken. Whenprepping hard vegetables, peel and trimthem as usual and then cut them into bite-size pieces so they’ll cook faster.

Add more delicate vegetables likegreen beans, peas, and snow peas for thelast hour of the cooking time. If you’reanxious to serve food as soon as you walkin the door, it’s better to cook these tendervegetables in the microwave and then stirthem into the slow cooker. If they cook forthe whole time, they will be anunappealing gray color and very mushy.

You’ll see that in most recipes one ofthe first steps is to sauté the onions andgarlic before being adding them to theslow cooker. This preliminary cooking

makes the onions and garlic sweeter andless sharp. (I’ve skipped this step inrecipes where this doesn’t matter.)

Slow SpeakSauté is a common cooking termtaken from French. It literallymeans “to jump.” The idea is tokeep food moving in the pan bystirring it frequently, if notconstantly. Sautéed food is

cooked in a little hot fat in ashallow pan over medium-highor high heat. This causes thefood to release its naturalsugars and intensify in flavor.

Mediterranean Chicken andVegetable Soup

This chicken soup has all the hallmarks ofItalian cooking, including a wide range ofvegetables and pasta.

3 (6-oz.) boneless, skinless chicken breast halves 3 TB. olive oil

1 large onion, peeled and diced 3 garlic cloves, peeled and minced 5 cups chicken stock 1 (14.5-oz.) can diced tomatoes, drained 1 TB. tomato paste 1 carrot, peeled and sliced2 celery ribs, trimmed and sliced 1 TB. dried oregano 1 (10-oz.) pkg. frozen lima beans, thawed 1 (10-oz.) pkg. frozen Italian-style green beans, thawed 2 cups cooked small pasta,

such as macaroni or small shells Salt and freshly ground black pepper


1. Rinse chicken and pat dry withpaper towels. Trim chicken of allvisible fat, and cut into ½-inchcubes. Set aside.

2. Heat olive oil in a medium skillet

over medium heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker. Stirin stock, tomatoes, tomato paste,chicken, carrot, celery, andoregano. Stir well.

3. Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours. Add limabeans and green beans during thelast hour of cooking. Once beansare cooked, stir in cooked pasta,and continue to cook until pasta ishot. Season with salt and pepper,and serve immediately.

Variation: Feel free to experiment withthe vegetables in this soup. You can add

zucchini or yellow squash, as well as anysort of canned beans. You can also omitthe chicken and use vegetable stock for avegetarian feast.

Cooker CaveatsDon’t add green vegetables toslow cooked dishes until thelast hour of cooking. Thesetender foods will take on a dull,gray-green color and mushy

texture if they’re added sooner.Also, frozen vegetables, oncethawed, have already beenpartially cooked, so a brief timein the slow cooker is all theyneed.

Mexican Tortilla SoupThe vegetables for this soup’s broth arepuréed to create a complex flavor profile.The crispy strips of fried tortilla on topadd some fun texture.


3 boneless, skinless chicken breast halves, or 6 boneless, skinless chicken thighs 2 TB. olive oil 2 medium onions, peeled and diced 4 garlic cloves, peeled and minced 1 TB. dried oregano 1 TB. dried basil

2 tsp. ground cumin 1 (14.5-oz.) can diced tomatoes 5 cups chicken stock 2 TB. tomato paste 1 celery rib, rinsed, trimmed, and sliced1 small zucchini, rinsed, trimmed and cut into ¾-in. dice 1 carrot, peeled and sliced 1 medium potato, peeled and cut into ½-in. dice Salt and freshly ground black pepper ½ cup vegetable oil 4 corn tortillas, cut into ½-in. strips

1 ripe avocado, peeled and diced ⅔ cup grated Monterey Jack cheese

1. Rinse chicken and pat dry withpaper towels. Trim chicken of allvisible fat, and cut into ½-inchcubes. Set aside.

2. Heat olive oil in a large skilletover medium heat. Add onions andgarlic, and cook, stirringfrequently, for 3 minutes or untilonions are translucent. Addoregano, basil, and cumin. Cookfor 1 minute, stirring constantly.Add tomatoes and stir well.

3. Transfer mixture to a foodprocessor fitted with a steel blade

or a blender and purée. Scrapepurée back into the slow cooker,and add stock and tomato paste.Stir well.

4. Add diced chicken, celery,zucchini, carrot, and potato to theslow cooker. Cook on low for 6 to8 hours or on high for 3 or 4 hoursor until chicken is cooked throughand no longer pink and potatoesare tender. Season with salt andpepper.

5. About 30 minutes before soup isfinished, heat vegetable oil in amedium skillet over high heat. Addtortilla strips, and fry until crisp.Remove strips from the pan with aslotted spoon, and drain on paper

towels.6. To serve, ladle soup into bowls,

and garnish each serving withfried tortilla strips, avocado, andcheese.

Slow SavvyLike potatoes and apples,avocados turn brown whenexposed to air. It’s best to peeland dice this delicate fruit justbefore eating it. If you’re only

using half, keep the pit in theunused half and coat the cutsurface with lemon juice tokeep it green.

Old-Fashioned ChickenNoodle Soup

Now this soup is what Grandma had inmind for that cold! Thick with healthfulvegetables, it’s perfect for any winternight to keep from getting the cold, too.

Serves: 4 to 6


2 boneless, skinless chicken breast halves or 4 boneless, skinless chicken thighs 3 TB. unsalted butter 2 medium onions, peeled and diced 2 garlic cloves, peeled and minced 5 cups chicken stock 1 carrot, peeled and sliced 1 parsnip, peeled and sliced, or 1 additional carrot

1 celery rib, trimmed and sliced 2 ripe tomatoes, rinsed, cored, seeded, and diced 2 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried 1 bay leaf Salt and freshly ground black pepper 1 cup frozen peas, thawed 2 cups cooked egg noodles

Slow SavvyAlthough bay leaves add apungent and woodsy flavor andaroma to dishes, they can bequite a bitter mouthful if youaccidentally eat one, so be sureto remove them before serving.That’s also why bay leaves arealways added whole. If theywere broken into pieces, itwould be a real scavenger huntto retrieve them.

1. Rinse chicken and pat dry withpaper towels. Trim chicken of allvisible fat, and cut into ½-inch

cubes. Set aside.2. Heat butter in a medium skillet

over medium heat. Add onions andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker.

3. Add chicken, stock, carrot,parsnip, celery, tomatoes, parsley,thyme, and bay leaf to the slowcooker, and stir well. Cook on lowfor 6 to 8 hours or on high for 3 or4 hours or until chicken is cookedthrough and no longer pink andvegetables are tender. Remove anddiscard bay leaf, and season withsalt and pepper.


high. Add peas and egg noodles.Cook an additional 15 to 20minutes or until soup is bubbling.Serve immediately.

Variation: There’s almost an infinite listof vegetables you can include in ChickenNoodle Soup, and feel free to use up theleftovers from the night before, too. Addcorn kernels, green beans, lima beans, oreven asparagus tips.

Chinese Chicken NoodleSoup

By cutting the chicken into thin slices, itcooks through while the cabbage retains

some texture in this Asian version of theclassic soup.

3 (6-oz.) boneless, skinless chicken breast halves 3 TB. soy sauce 2 TB. dry sherry 2 TB. Asian sesame oil 1 TB. vegetable oil 4 scallions, rinsed, trimmed, and sliced 3 garlic cloves, peeled and minced 1 TB. grated fresh ginger 4 cups chopped Napa or bok choy cabbage6 cups chicken stock 2 TB. tahini 1 TB. rice wine vinegar

1 TB. granulated sugar 1 tsp. Chinese chili paste with garlic 2 cups cooked Chinese noodles or medium egg noodles 3 TB. chopped fresh cilantro Salt and freshly ground black pepper


1. Rinse chicken and pat dry withpaper towels. Trim chicken of allvisible fat, and cut into very thinslices. Place chicken into the slowcooker, and toss it with soy sauce,sherry, and 1 tablespoon sesameoil.

2. Heat remaining 1 tablespoonsesame oil and vegetable oil in asmall skillet over medium-highheat. Add scallions, garlic, andginger. Cook, stirring constantly,for 30 seconds or until fragrant.Scrape mixture into the slowcooker.

3. Add cabbage, stock, tahini,vinegar, sugar, and chili paste tothe slow cooker, and stir well.

Cook on low for 4½ to 6 hours oron high for 2¼ to 3 hours or untilchicken is cooked through and nolonger pink.

4. If cooking on low, raise the heat tohigh. Add noodles and cilantro tosoup, and season with salt andpepper. Cook for an additional 15to 20 minutes or until noodles areheated through and soup is bubbly.Serve immediately.

Variation: Try this soup with either rawduck breast or trimmed pork tenderloin.The cooking time will be the same.

Cooker CaveatsRegardless of brand, tahini hasa tendency to separate with thesesame oil rising to the top andthe paste setting below. Be sureto stir it well before measuring.

Chicken Soup with Fennel

and EscaroleThe licorice flavor of fresh fennel isreinforced by fennel seeds in this healthfuland easy Italian chicken soup.


3 (6-oz.) boneless, skinless chicken breast halves 1 fennel bulb

3 TB. olive oil 2 large onions, peeled and diced 3 garlic cloves, peeled and minced 5 cups chicken stock1 (14.5-oz.) can diced tomatoes, undrained 2 tsp. fennel seed, crushed 1 head escarole Salt and freshly ground black pepper ½ cup freshly grated Parmesan cheese

Slow SpeakFennel is a plant native to theMediterranean that looks likecelery and has a mild aniseflavor. It’s called finocchio inItalian markets, but it’s alsocalled fresh anise in manysupermarkets. The stalks can beused raw in place of celery insalads, and the bulb is usuallycooked at least partially.

1. Rinse chicken and pat dry withpaper towels. Trim chicken of allvisible fat, and cut into ½-inchcubes. Rinse fennel and cut in halflengthwise. Discard core and allbut 3 inches of ribs. Sliceremaining ribs and dice bulb into¾-inch pieces. Place chicken andfennel into the slow cooker.

2. Heat olive oil in a medium skilletover medium-high heat. Addonions and garlic, and cook,stirring frequently, for 3 minutes oruntil onions are translucent.Scrape mixture into the slowcooker. Stir stock, tomatoes, andfennel seed into the slow cooker,

and stir well. Cook on low for 5 to7 hours or on high for 2½ to 3hours or until chicken is cookedthrough and no longer pink.

3. While soup is cooking, rinseescarole and discard core. Sliceescarole into strips 1 inch wide.

4. If cooking on low, raise the heat tohigh. Add escarole to the slowcooker, and cook for an additional30 to 40 minutes or until escaroleis wilted. Season with salt andpepper, and serve immediately,passing cheese separately.

Mexican Meatball Soup

(Sopa Albondigas)Cornmeal gives these hearty turkey ballstexture, and the chili powder in the brothunderscores the Mexican nature of thissoup.

1½ lb. lean ground turkey ¼ cup yellow cornmeal ¼ cup milk 1 large egg, lightly beaten 2 TB. chili powder Salt and freshly ground black pepper 2 TB. olive oil 1 large onion, peeled and diced4 garlic cloves, peeled and minced

1 tsp. ground cumin ½ tsp. dried oregano 1 (28-oz.) can diced tomatoes, undrained 3 cups chicken stock ½ cup refrigerated commercial tomato salsa 2 TB. chopped fresh cilantro


1. Preheat the oven to 500°F. Line a

broiler pan with heavy-dutyaluminum foil, and grease the foilwith vegetable oil spray orvegetable oil.

2. Combine turkey, cornmeal, milk,egg, 1 tablespoon chili powder,salt, and pepper in a mixing bowl,and mix well. Form mixture into 1-inch balls, and place them on thegreased foil. Brown meatballs inthe oven for 10 minutes or untillightly browned.

3. While meatballs are browning,heat olive oil in a medium skilletover medium heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Reduce the

heat to low, and stir in remaining 1tablespoon chili powder, cumin,and oregano. Cook for 1 minute.

4. Scrape mixture into the slowcooker. Stir in tomatoes, stock,salsa, and cilantro. Stir well.Transfer meatballs to the slowcooker with a slotted spoon. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until meatballsare cooked through. Season withsalt and pepper, and serveimmediately.

Cooker CaveatsRefrigerated salsa, usuallyfound in the produce section, islike the good stuff you makeyourself—but easier becauseit’s already made for you! Don’tsubstitute the bottled stuff youcan find in the aisle with theMexican foods. It just won’ttaste as good.

Chinese Hot and Sour DuckSoup

Different varieties of dried mushroomsmake this rich soup visually appealing.Serve it over white rice.


1 oz. dried black tree fungus mushrooms

½ oz. dried lily buds 6 large dried shiitake mushrooms1 cup hot tap water 1 lb. boneless duck breast 5 cups chicken stock ½ 1b. firm tofu, well drained and cut into ½-in. dice 1 (8-oz.) can sliced water chestnuts, drained and rinsed¼ cup rice wine vinegar 2 TB. soy sauce 1 TB. Asian sesame oil ½ tsp. Chinese chili oil 3 TB. cornstarch 2 TB. cold water 2 large eggs, lightly beaten 2 scallions, rinsed, trimmed, and thinly sliced

1. Soak black tree fungus mushrooms,lily buds, and shiitake mushroomsin hot water for 10 minutes,pressing mushrooms down to keepthem submerged.

2. Discard skin and fat from duckbreast, and cut into ½-inch slices.Cut slices into thin shreds. Placeduck into the slow cooker.

3. Remove mushrooms from the cup,and strain liquid through a coffeefilter into the slow cooker. Rinsemushrooms well to remove anygrit. Discard stems from shiitakemushrooms, and slice shiitake andblack tree fungus mushrooms intothin slices; leave lily buds whole.Add mushrooms and lily buds to

the slow cooker.4. Add stock, tofu, water chestnuts,

vinegar, soy sauce, sesame oil,and chili oil to the slow cooker.Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or until duckis cooked through.

5. If cooking on low, raise the heat tohigh. Combine cornstarch and coldwater in a small cup, and stircornstarch mixture into soup. Cookon high for 10 to 20 minutes oruntil liquid has thickened and isbubbly.

6. Stir eggs into soup, and continue tostir so eggs form thin strands.Cover the pan and bring soup backto a simmer. Serve over rice,

garnished with scallion slices.Variation: You can use pork tenderloin orchicken in this recipe instead of duck. Thecooking time will be the same.

Slow SpeakBlack tree fungus and lily budsare dried mushroomstraditionally used in hot andsour soup. Find them in theAsian food aisle of somesupermarkets or in Asian

markets. If you can’t find them,use dried shiitake mushrooms.

Italian Wedding SoupDelicate turkey meatballs moistened withmozzarella cheese float in this broth lacedwith spinach, fennel, and orzo.


2 large eggs, lightly beaten ⅓ cup Italian breadcrumbs ¼ cup milk ¼ cup grated mozzarella cheese 5 garlic cloves, peeled and minced 1½ lb. lean ground turkeySalt and freshly ground black pepper 6 cups chicken stock 1 fennel bulb, rinsed, trimmed, and thinly sliced 1 (10-oz.) pkg. frozen whole-leafspinach, thawed¾ cup uncooked orzo or

other small pasta1. Preheat the oven to 500°F. Line a

broiler pan with heavy-dutyaluminum foil, and grease the foilwith vegetable oil spray orvegetable oil.

2. Place eggs, breadcrumbs, milk,cheese, and 2 minced garlic clovesinto a mixing bowl, and stir well.Add turkey, mix well, and seasonwith salt and pepper. Formmixture into 1-inch balls, andplace them on the greased foil.Brown meatballs in the oven for10 minutes or until lightlybrowned. Transfer meatballs to theslow cooker with a slotted spoon.

3. Add stock to the slow cooker

along with fennel and garlic. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until meatballsare cooked through and fennel issoft.

4. If cooking on low, raise the heat tohigh. Place spinach into a strainer,and press with the back of a spoonto extract as much liquid aspossible. Add spinach and orzo tothe slow cooker. Cook on high for20 to 30 minutes or until orzo iscooked al dente. Season with saltand pepper.

Slow SpeakAl dente literally means“against the teeth” in Italian. Incooking, it means that pasta orrice is cooked to the point thatit’s still chewy. It’s that magicalpoint between hard and mushy.

Variation: Want a heartier soup? Trymaking the meatballs with beef or a

combination of beef and veal.

Chapter 8

Soups for CarnivoreCravings

In This Chapter• Hearty beef soups• Rich and filling lamb soups• Pork, ham, and sausage soups

These recipes you’ll find in this chapterare for filling soups for a cold winternight. When cooked in the slow cooker,you’ll have hours while the soups simmerto anticipate the flavor and joy of the finaldish. You’ll find cuisines around theworld represented, from Italian to

Chinese, too.Many of these soups contain heart-

healthy beans. Because meat soups take along time to cook and have the meat reachtotal tenderness, meats and beans—whichalso need a while to cook—seem to gowell together, as you’ll see when cookingthese recipes.

“Meating” the ChallengeIt’s a happy coincidence that the cuts ofmeat best suited for slow cooking are alsothe least expensive ones. Even when seton high, a slow cooker is still cool enoughto slowly convert the meat’s connectivetissue from collagen to gelatin. (That’s

why slow cooked meat is described as“fork-tender.”)

Slow SpeakMarbling is the fat patterns thatswirl through some cuts ofmeat. Although you don’t wantmarbling in lean cuts of meatlike a tenderloin, the fat, whichleaches out of the meat during

slow cooking, is desirable forcuts destined for the slowcooker. It’s this fat thatpunctuates the strong musclefibers and makes the foodtender after cooking.

The well-marbled meat with thecollagen comes from the parts of theanimals that get the most exercise. Imagineyou’re running around in a field. Your legmuscles get much more of a workout thanyour back muscles. And if you’re runningaround on four legs, you can count yourfront legs and shoulders amongst thosewell-used muscles, too.

When shopping for meat destined for

your slow cooker, look for, shanks,shoulder, round, and rump. Even if they’renot labeled as such, you’ll know you’veselected the proper slow cooker cutswhen you compare the price of these cutswith cuts such as tenderloin, sirloin, andrib. And there’s no need to go for the high-priced Prime grade meats. Choice andStandard quality are just fine.

The Benefits of BrowningWhether or not to brown meat beforeputting it in the slow cooker is a matter ofchoice. I suggest it for all ground meatbecause browning also rids the meat ofinherent fat and keeps it from clumping.

This has to be done in a skillet on thestove.

If you’re preparing a stew or roast, youcan brown the meat under a preheatedoven broiler in a broiler pan lined withaluminum foil. Turn the meat so it brownson all sides. The juices that seep out gointo the pot and add flavor to the dish.Brown all beef and lamb before slowcooking. Browning adds a rich color toboth the meat and the finished sauce.Browning is optional for pork, veal, andchicken. These lighter foods absorb colorfrom the sauce.

Sweet and Sour Beef and

Cabbage SoupThis hearty soup dotted with zesty raisinsand dried currants is good ladled overcooked egg noodles.

1 small head green cabbage (about 1½ lb.) 1½ lb. stewing beef ¼ cup vegetable oil 1 large onion, peeled and diced 3 garlic cloves, peeled and minced 6 cups beef stock 1 (14.5-oz.) can diced tomatoes, undrained¼ cup cider vinegar ¼ cup firmly packed dark

brown sugar ¼ cup golden raisins ¼ cup dried currants 1 tsp. dried thyme 1 bay leaf Salt and freshly ground black pepper


1. Rinse and core cabbage. Shredcabbage, and set aside.

2. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil.

3. Rinse beef and pat dry with papertowels. Cut beef into 1-inch cubes,if necessary, and arrange on thebroiler pan. Broil cubes for 3minutes per side or until browned.Spoon meat into the slow cooker,along with any juices that havecollected in the pan.

4. Heat oil in a medium skillet overmedium-high heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker.

5. Add cabbage, stock, tomatoes,

vinegar, brown sugar, raisins,currants, thyme, and bay leaf. Stirwell. Cook on low for 8 to 10hours or on high for 4 or 5 hoursor until meat is tender. Removeand discard bay leaf, and seasonsoup with salt and pepper. (Youcan do this up to 3 days in advanceand refrigerate soup tightlycovered. Reheat over low heat,stirring occasionally.)

Variation: Want to make this a vegetariandish? Omit the beef, use vegetable stock,and add 2 (15-ounce) cans white beans,drained and rinsed, for the last hour ofcooking.

Slow SavvyWhen cooking bulky foods likecabbage, chances are good thatnot all the cabbage will becovered with broth at thebeginning of the cookingprocess. About midwaythrough, push it down; by then,it’ll have wilted considerably.

Italian Beef, Vegetable, andPasta Soup (Minestrone)

This thick and rich soup contains acornucopia of vegetables as well as pasta.It’s a delicious and well-balanced meal.


1½ lb. stewing beef 2 TB. olive oil

1 large onion, peeled and diced 3 garlic cloves, peeled and minced 1½ cups shredded green cabbage 1 (28-oz.) can diced tomatoes, undrained 3 cups beef stock or chicken stock 1 carrot, peeled and thinly sliced 1 celery rib, rinsed, trimmed, and sliced1 tsp. dried thyme 1 tsp. dried oregano 1 bay leaf 2 small zucchini, rinsed,

trimmed, and cut into ½-in. dice 1 (10-oz.) pkg. frozen Italian green beans, thawed 1 (15-oz.) can white cannellini beans, drained and rinsed ½ cup small elbow macaroni or small pasta shells Salt and freshly ground black pepper Freshly grated Parmesan cheese


2. Rinse beef and pat dry with papertowels. Cut beef into 1-inch cubes,if necessary, and arrange on the

broiler pan. Broil cubes for 3minutes per side or until browned.Spoon meat into the slow cookeralong with any juices that havecollected in the pan.

3. Heat olive oil in a medium skilletover medium-high heat. Add onionand garlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker.

4. Add cabbage, tomatoes, stock,carrot, celery, thyme, oregano, andbay leaf to the slow cooker. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until vegetablesare tender.


high. Stir in zucchini, green beans,cannellini beans, and pasta. Cookfor 1 to 1½ hours or until pasta iscooked. Remove and discard bayleaf, season with salt and pepper,and serve soup topped with gratedParmesan cheese.

Crock TalesIf you think this hearty Italiansoup changes from pot to pot,you’re right. Minestrone is theItalian word for “big soup”; it

comes from the Latin ministro,which means “to serve.” As abig soup, it always contains anumber of different vegetables,depending on what the chef hason hand or what’s in season.

Beef, Mushroom, and BarleySoup

The combination of fresh whitemushrooms and woodsy dried mushroomscreates an intense flavor to match theheartiness of the beef.


½ oz. dried porcini mushrooms 1 cup hot water 1½ lb. stewing beef 2 TB. unsalted butter 2 TB. vegetable oil 1 large onion, peeled and diced 1 celery rib, rinsed, trimmed, and diced

1 carrot, peeled and diced½ 1b. white mushrooms, rinsed, stemmed, and sliced 5 cups beef stock 1 cup pearl barley, rinsed 4 TB. chopped fresh parsley 2 tsp. fresh thyme or ½ tsp. dried 1 bay leaf Salt and freshly ground black pepper

Slow SpeakDried porcini mushrooms areextremely flavorful andaromatic. If you can’t findporcini mushrooms, driedPolish mushrooms are a goodsubstitute. Dried shiitakemushrooms don’t have the sameflavor, but they can be used in apinch.

1. Preheat the oven broiler,and line a broiler pan withheavy-duty aluminum foil.

2. Soak porcini mushrooms inhot water for 15 minutes.

Strain liquid through asieve lined with a coffeefilter into the slow cooker.Finely chop porcinis in afood processor fitted witha steel blade or by hand.Add porcinis to the slowcooker.

3. While mushrooms aresoaking, rinse beef and patdry with paper towels. Cutbeef into 1-inch cubes, ifnecessary, and arrange onthe broiler pan. Broilcubes for 3 minutes perside or until browned.Spoon meat into the slowcooker, along with any

juices that have collectedin the pan.

4. Heat butter and oil in alarge skillet over medium-high heat. Add onion,celery, and carrot. Cook,stirring frequently, for 3minutes or until onion istranslucent. Add slicedwhite mushrooms. Cookfor an additional 3 minutesor until mushrooms beginto soften. Scrape mixtureinto the slow cooker.

5. Stir in stock, barley,parsley, thyme, and bayleaf. Cook on low for 8 to10 hours or on high for 4

or 5 hours or until barley issoft. Remove and discardbay leaf, and season soupwith salt and pepper. (Youcan do this up to 3 days inadvance and refrigeratesoup tightly covered.Reheat over low heat,stirring occasionally.)

Moroccan Lamb andGarbanzo Bean Soup

Subtle yet aromatic spices like cumin andcoriander characterize much of NorthAfrican cooking, and you’ll find them inthis thick soup, too.

1 cup dried garbanzo beans 1½ lb. lamb stew meat 2 TB. olive oil 2 large onions, peeled and diced 3 garlic cloves, peeled and minced ½ tsp. ground cumin ½ tsp. ground coriander1 carrot, peeled and sliced 3 cups beef stock or chicken stock 1 (14.5-oz.) can diced tomatoes, undrained ¼ cup chopped fresh cilantro Salt and cayenne 2 cups hot couscous


1. Rinse garbanzo beans in acolander, and place them into amixing bowl covered with coldwater. Allow garbanzo beans tosoak overnight. Or place beansinto a saucepan and bring to a boilover high heat. Boil 1 minute. Turnoff the heat, cover the pan, andsoak beans for 1 hour. Drain,discard soaking water, and place

garbanzo beans into the slowcooker.

2. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Arrange lambcubes on the broiler pan, and broillamb cubes for 3 minutes per sideor until browned. Spoon lamb intothe slow cooker, along with anyjuices that have collected in thepan.

3. Heat olive oil in a medium skilletover medium-high heat. Addonions and garlic, and cook,stirring frequently, for 3 minutes oruntil onions are translucent.Reduce the heat to low, and stir incumin and coriander. Cook for 1

minute, stirring constantly. Scrapemixture into the slow cooker.

4. Add carrot, stock, and tomatoes tothe slow cooker. Cook on low for9 to 11 hours or on high for 4 or 5hours or until garbanzo beans andlamb are tender.

5. Transfer ½ garbanzo beans to afood processor fitted with a steelblade or a blender. Purée untilsmooth, and stir mixture back intosoup. Stir in cilantro, and seasonsoup with salt and cayenne. (Youcan do this up to 3 days in advanceand refrigerate soup tightlycovered. Reheat over low heat,stirring occasionally.) Ladle soupover hot couscous, and serve

immediately.Variation: Not fond of lamb? You canmake this soup with either beef or turkey.The cooking time remains the same.

Slow SpeakCouscous is not a grain eventhough it’s cooked like one. It’sa fine pasta made fromsemolina. Many instantcouscous mixes miraculouslyfluff up in tap water, but you’ll

have a much fluffier product ifyou buy regular couscous andsteam it for 15 to 20 minutes.

Red Lentil Soup with LambMeatballs

These oven-browned meatballs are thestar of this soup, made with crunchyalmonds, raisins, and herbs.

Serves: 4 to 6 Prep time: 25 minutes Minimum cook time:

3½ hours in a medium slow cooker

1 cup slivered almonds 2 small onions, peeled 1½ lb. lean ground lamb ½ cup breadcrumbs ¼ cup milk 1 large egg, lightly beaten ½ cup raisins, coarsely chopped 4 garlic cloves, peeled and minced 3 TB. chopped fresh parsleySalt and freshly ground black pepper 1 TB. turmeric

2 tsp. ground cumin 1 lb. red lentils, rinsed 6 cups beef stock or chicken stock 2 celery ribs, rinsed, trimmed, and sliced 1 TB. fresh thyme or 1 tsp. dried

1. Preheat the oven to 350°F. Placealmonds on a baking sheet andtoast for 5 to 7 minutes or untillightly browned. Chop almondsfinely, and set aside.

2. Chop ½ onion finely, and setaside. Dice remaining 1½ onions,and set aside.

3. Increase the oven to 500°F. Line abroiler pan with heavy-duty

aluminum foil, and grease the foilwith vegetable oil spray orvegetable oil.

4. Combine almonds, lamb,breadcrumbs, milk, egg, raisins,chopped onion, 2 garlic cloves,parsley, salt, and pepper in amixing bowl, and mix well. Formmixture into 1-inch balls, andplace them on the greased foil.Brown meatballs in the oven for10 minutes or until lightlybrowned.

5. While meatballs are browning,heat olive oil in a medium skilletover medium-high heat. Add dicedonion and remaining 2 garliccloves, and cook, stirring

frequently, for 3 minutes or untilonions are translucent. Reduce theheat to low and stir in turmeric andcumin. Cook for 1 minute, stirringconstantly.

6. Scrape mixture into the slowcooker. Add lentils, stock, celery,and thyme. Stir well. Transfermeatballs to the slow cooker witha slotted spoon. Cook on low for 7to 9 hours or on high for 3½ to 4hours or until lentils havedisintegrated. Season with salt andpepper. (You can do this up to 3days in advance and refrigeratesoup tightly covered. Reheat overlow heat, stirring occasionally.)

Variation: You can use either ground

beef, ground turkey, or some combinationof meats instead of lamb if you prefer.

Slow SavvyTo save time, make this or anymeatball mixture a day inadvance and refrigerate it. Butbrown the meatballs the daythey’re to be cooked. Bacteriacan grow in meat that’s onlypartially cooked.

Portuguese Kale Soup withLinguiça

Garlicky sausage and healthful greens arecombined with potatoes in this heartysoup.


2 TB. olive oil 1 large onion, peeled and diced 2 garlic cloves, peeled and minced 1 1b. Portuguese linguiça sausage, cut into ½-in. dice 1½ 1b. boiling potatoes, peeled and diced 5 cups chicken stock or vegetable stock ¾ lb. kale Salt and freshly ground black pepper

1. Heat olive oil in a medium skilletover medium heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or until

onion is translucent. Scrapemixture into the slow cooker.

2. Add sausage to the pan, and cookover medium heat for 5 to 7minutes, stirring frequently. Turnoff the heat, transfer sausage to acovered storage container, andrefrigerate until ready to use.

3. Add potatoes and stock to the slowcooker. Cook on low for 8 to 10hours or on high for 4 or 5 hoursor until potatoes are tender.

Slow SpeakLinguiça sausage is

Portuguese and oftenspiced with garlic,cumin, and cinnamon.The best substitute for itis Spanish or Mexicanchorizo.

4. While soup is cooking, rinse kaleand discard stems and center ofribs. Cut leaves crosswise intothin slices.

5. Drain soup through a sieve over amixing bowl. Purée solids in afood processor fitted with a steelblade or in a blender. Return soupto the slow cooker, and stir inpurée.

6. Add sausage and kale to the slowcooker. Cook on high for 1 or 2hours or until kale is cooked andtender. Season with salt andpepper. (You can do this up to 3days in advance and refrigeratesoup tightly covered. Reheat overlow heat, stirring occasionally.)

Variation: Having trouble findinglinguiça? You can also use chorizo oreven plain Italian sausage.

Split Pea Soup with HamA great split pea soup is so thick thespoon stands up in it, and that’s what thisrecipe makes, with fresh herbs addingnuances of flavor.

2 TB. vegetable oil 1 large onion, peeled and finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, peeled and minced

1 lb. green split peas, rinsed 1 (1-1b.) boneless ham steak, cut into½-in. dice6 cups ham stock or chicken stock 2 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried 1 bay leaf Salt and freshly ground black pepper


1. Heat oil in a medium skillet overmedium-high heat. Add onion,carrot, and garlic. Cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker.

2. Add split peas, ham, stock,parsley, thyme, and bay leaf to theslow cooker. Cook on low for 6 to8 hours or on high for 3 or 4 hoursor until split peas havedisintegrated. Remove and discardbay leaf, and season soup with saltand pepper. (You can do this up to3 days in advance and refrigeratesoup tightly covered. Reheat over

low heat, stirring occasionally.)Variation: Make this a vegetarian soup byomitting the ham, adding vegetable stock,and doubling the amount of parsley andthyme to boost the flavor.

Slow SavvyExtra fresh parsley? Rinse thebunch, trim off the stems, wrapit in bundles, and freeze it.When you need some, you can“chop” it with the blunt side of

a chef’s knife. It will chopeasily when frozen.

Tuscan Fava Bean andSausage Soup

This Italian soup enriched with Parmesancheese contains lots of healthfulvegetables, including colorful Swisschard.



2 cups dried fava beans 1½ 1b. bulk Italian sausage (sweet or hot) 2 large onions, peeled and diced 4 garlic cloves, peeled and minced 4 celery ribs, rinsed, trimmed, and diced 2 carrots, peeled and diced5 cups chicken stock ½ cup chopped fresh parsley 1½ tsp. dried thyme 2 bay leaves

¾ 1b. Swiss chard, rinsed, stemmed, and thinly sliced ⅔ cup freshly grated Parmesan cheese Salt and freshly ground black pepper

Cooker CaveatsIf you can’t find bulk sausage,you can always find sausagelinks at the market, but push the

sausage out of the casingsbefore browning it. You’ll thinkyou’re chewing rubber bands ifthe casings end up in the soup.

1. Rinse fava beans in a colander,place them in a mixing bowl, andcover with cold water. Allowbeans to soak overnight. Or placebeans in a saucepan, and bring to aboil over high heat. Boil 1 minute.Turn off the heat, cover the pan,and soak beans for 1 hour. Drainand discard the soaking water, andplace beans into the slow cooker.

2. Place a heavy large skillet overmedium-high heat. Add sausage,

breaking up lumps with a fork.Cook, stirring occasionally, for 3minutes or until sausage isbrowned and no longer pink.Remove sausage from the skilletwith a slotted spoon, and place itinto the slow cooker. Discard allbut 2 tablespoons sausage fat fromthe skillet.

3. Add onions, garlic, celery, andcarrots to the skillet. Cook, stirringfrequently, for 3 minutes or untilonions are translucent. Scrapemixture into the slow cooker.

4. Add stock, parsley, thyme, and bayleaves, and stir well. Cook on lowfor 6 to 8 hours or on high for 3 or4 hours or until beans are almost

tender.5. If cooking on low, raise the heat to

high. Add Swiss chard, and cookfor 1 hour or until Swiss chard iswilted. Remove and discard bayleaves, and stir Parmesan cheeseinto soup. Season with salt andpepper, and serve immediately.(You can do this up to 3 days inadvance and refrigerate souptightly covered. Reheat over lowheat, stirring occasionally.)

White Bean Soup withProsciutto and Spinach

Salty ham, aromatic rosemary, and bright

green spinach enliven this thick and richbean soup.

2 cups dried navy beans or other small dried white beans 3 TB. olive oil 1 large onion, peeled and diced 6 garlic cloves, peeled and minced 1 (14.5-oz.) can diced tomatoes, drained ½ cup carrots finely chopped ½ cup celery finely chopped1 (½-1b.) slice prosciutto 6 cups chicken stock or ham stock 1 TB. fresh thyme or 1 tsp. dried

1 TB. chopped fresh rose-mary, or 1 tsp. dried 1 (10-oz.) pkg. frozen leaf spinach, thawed Salt and freshly ground black pepper


1. Rinse beans in a colander, placethem in a mixing bowl, and coverwith cold water. Allow beans to

soak overnight. Or place beans ina saucepan, and bring to a boilover high heat. Boil 1 minute. Turnoff the heat, cover the pan, andsoak beans for 1 hour. Drain anddiscard the soaking water, andplace beans into the slow cooker.

2. Heat olive oil in a medium skilletover medium heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Add mixtureto the slow cooker, and stir intomatoes, carrots, celery,prosciutto, stock, thyme, androsemary. Cook on low for 7 to 9hours or on high for 3½ to 4 hoursor until beans are tender.

3. Remove prosciutto with tongsfrom the slow cooker, dice, andset aside.

4. Using a slotted spoon, transfer ½of solids to a food processor fittedwith a metal blade or a blender,and purée until smooth.

5. Place spinach in a colander andpress with the back of a spoon toextract as much water as possible.

6. If cooking on low, raise the heat tohigh. Return prosciutto and puréeto the soup, and add spinach. Cooksoup on high for 20 to 30 minutesor until spinach is cooked. Seasonwith salt and pepper. (You can dothis up to 3 days in advance andrefrigerate soup tightly covered.

Reheat over low heat, stirringoccasionally.)

Crock TalesProsciutto has been made formore than 2,000 years in theregion of Italy near Parma andmust come from Parma, SanDaniele, or Veneto to beauthentic. If you’ve wonderedwhy prosciutto seems to go sowell with Parmesan cheese, it

might be because the whey fromParmigiano Reggiano is one ofthe foods fed to the pigsprosciutto comes from

Part 4

Stews to SavorThe first food almost everyone makes in aslow cooker is some sort of stew. Stewsare meals in a bowl. Most of the timeevery component you need for a balancedmeal is right in the pot, or it’s just minutesto cook a dish that completes the meal.

The only common denominator for therecipes in Part 4 is that they’re all forfoods that come out in bite-size pieces.There are vegetarian bean stews from theMiddle East and seafood stews from theAmerican Southwest. You’ll find Italianpoultry stews and Chinese meat stews.There are also a number of variations of

ever-popular chili. Some are made withmeat or poultry, but there are alsovegetarian versions.

“Y’all aware of the variety ofscrumptious vegetable and fish dishesyou can make in that slow cooker? ”

Chapter 9

Versatile and VegetarianIn This Chapter

• International vegetable stews• Hearty chilies• Filling vegetable and legume stews

More and more Americans—me included—are realizing that increasing the numberof servings of vegetables in the course ofa day is important, and a deliciousvegetable stew is one way to do it. Thoseare the recipes you’ll be cooking in thischapter, and there’s quite a range ofoptions. There are stews from cuisines

that span the globe—everything from thesunny flavors of Provence to the aromaticcurries of India.

In addition to vegetables, many of thesestews contain healthful beans, which,when paired with a carbohydrate like rice,become a complete protein.

Not only are these dishes delicious,they’re also versatile. The serving sizeslisted assume the vegetable stew is yourentrée for the evening. But these dishescan also augment your repertoire of sidedishes (you’ll find chapters devoted tothose in Part 6). You can double thenumber of servings as a side dish and theneither omit the rice listed or serve some ofthe “soupy” vegetables over rice.

Provençal Vegetable StewThis mix of peppers, squash, and tomatoesis seasoned with sunny herbs.


1 (1-lb.) eggplant Salt ⅓ cup olive oil 1 large onion, peeled and

diced 3 garlic cloves, peeled and minced 2 red bell peppers, seeds and ribs removed, and thinly sliced 2 small zucchini, rinsed, trimmed, and cut into ¾-in. cubes1 small summer squash, trimmed and cut into ¾-in. cubes 1 (14.5-oz.) can crushed tomatoes 1 cup vegetable stock 2 TB. tomato paste 1 TB. herbes de Provence, or 1 tsp. dried thyme,

1 tsp. dried oregano, and 1 tsp. dried rosemary Freshly ground black pepper 2 or 3 cups cooked brown rice

Cooker CaveatsEven though the eggplant isrinsed, it still brings a fairamount of salt to the dish. Taste

the stew before addingadditional salt.

1. Rinse and trim eggplant, and cutinto ½-inch cubes. Put eggplant ina colander, and sprinkle itliberally with salt. Place a plateon top of eggplant cubes, andweight the plate with cans. Placethe colander in the sink or on aplate, and allow eggplant to drainfor 30 minutes. Rinse eggplantcubes, and wring them dry withpaper towels.

2. Heat half of olive oil in a mediumskillet over medium-high heat.Add onion, garlic, and red bell

peppers. Cook, stirring frequently,for 3 minutes or until onion istranslucent. Scrape mixture intothe slow cooker. Add remainingolive oil to the skillet, along witheggplant cubes. Cook, stirringfrequently, for 3 minutes or untileggplant is starting to soften.Scrape eggplant into the slowcooker.

3. Add zucchini, summer squash,tomatoes, stock, tomato paste, andherbes de Provence to the slowcooker, and stir well. Cook on lowfor 5 to 7 hours or on high for 2½to 3½ hours or until vegetables aretender. Season with salt andpepper, and serve immediately

over brown rice.

Italian Tomato and BreadStew (Pappa al Pomodoro)

This is a rich and creamy stew flavoredwith fresh basil and two cheeses.

3 lb. ripe plum tomatoes 1 1b. loaf Italian or French bread ¼ cup olive oil 1 large onion, peeled and chopped 2 garlic cloves, peeled and chopped 3 or 4 cups whole milk

½ cup firmly packed fresh chopped basil ½ cup grated whole milk mozzarella cheese ½ cup freshly grated Parmesan cheese Salt and freshly ground black pepper


1. Grease a slow cooker liberally

with vegetable oil spray.2. Rinse tomatoes and discard core.

Cut tomatoes in half and squeezeover the sink to remove seeds. Cuttomatoes into 1-inch dice, and setaside.

3. Cut bread into ½-inch cubes, andplace cubes in the slow cooker.

4. Heat olive oil in a medium skilletover medium-high heat. Add onionand garlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Add tomatoesand cook an additional 5 minutesor until tomatoes soften. Scrapemixture into the slow cooker.

5. Add milk and basil to the slowcooker, and stir well. Cook on low

for 4 to 6 hours or on high for 2 to3 hours, stirring midway throughthe cooking time, or until mixtureis thick and creamy.

6. If cooking on low, raise the heat tohigh. Stir mozzarella andParmesan cheeses into the slowcooker, and cook for an additional5 to 10 minutes or until cheesesmelt. Season with salt and pepper,and serve immediately.

Variation: If you want to make this dish inthe middle of winter when tomatoes aren’tso great, use 2 (28-oz.) cans dicedtomatoes, drained. And try it with freshoregano in place of basil; both work verywell.

Cooker CaveatsThere’s a tremendousdifference in flavor betweenwhole milk mozzarella and themore popular part-skim milkversion. The dish will suffer ifyou use the latter cheese.

Creole Vegetable Stew

This hearty stew lists okra, tomatoes, andsweet potato amongst its ingredients, soit’s both visually interesting and delicious.


2 TB. olive oil 1 large onion, peeled and diced 3 garlic cloves, peeled and minced

2 celery ribs, rinsed, trimmed, and sliced 2 TB. paprika 1 TB. fresh thyme or 1 tsp. dried 2 tsp. dried oregano 2 bay leaves 1 lb. sweet potato, peeled and cut into ½-in. cubes½ lb. fresh okra, rinsed, trimmed, and cut into ½-in. slices 2 (14.5-oz.) cans diced tomatoes, undrained 2 cups vegetable stock 3 TB. chopped fresh parsley 1 (10-oz.) pkg. frozen black-eyed peas, thawed

1 cup fresh corn or frozen corn, thawed Salt and hot red pepper sauce 2 or 3 cups cooked white or brown rice

Cooker CaveatsIf fresh okra isn’t available, it’salright to substitute frozen okra,thawed. But add it along withthe black-eyed peas and corn; itwill fall apart if it’s cooked

longer.

1. Heat olive oil in a medium skilletover medium-high heat. Addonion, garlic, and celery, andcook, stirring frequently, for 3minutes or until onion istranslucent. Reduce the heat tolow, and add paprika, thyme,oregano, and bay leaves. Cook,stirring constantly, for 1 minute.Scrape mixture into the slowcooker.

2. Add sweet potato, okra, tomatoes,stock, and parsley to the slowcooker. Cook on low for 5 to 7hours or on high for 2½ to 3 hours

or until potatoes are almost tender.3. If cooking on low, raise the heat to

high. Add black-eyed peas andcorn. Cook for 30 to 45 minutes oruntil vegetables are tender.

4. Remove and discard bay leaves,season stew with salt and redpepper sauce, and serveimmediately over rice.

Chinese “Chili” with BeansA range of Asian spices flavor the blackbeans cooked in the style of a traditionalchili in this dish.

1½ cups dried black beans 2 TB. Asian sesame oil

8 scallions, rinsed, trimmed, and cut into ½-in. pieces 3 garlic cloves, peeled and minced 2 TB. grated fresh ginger 3 (14.5-oz.) cans vegetable stock ½ cup dry sherry ¼ cup hoisin sauce¼ cup tamari 2 TB. Chinese black bean sauce 2 TB. white wine vinegar 2 tsp. Chinese chili paste with garlic 2 tsp. granulated sugar Salt and freshly ground black pepper

½ cup chopped fresh cilantro 2 or 3 cups cooked jasmine rice


1. Rinse beans in a colander, placethem in a mixing bowl, and coverwith cold water. Allow beans tosoak overnight. Or place beans ina saucepan and bring to a boilover high heat. Boil 1 minute. Turn

off the heat, cover the pan, andsoak beans for 1 hour. Drain, anddiscard soaking water. Placebeans in the slow cooker.

2. Heat sesame oil in a small skilletover medium-high heat. Addscallions, garlic, and ginger, andcook for 30 seconds, stirringconstantly. Scrape mixture into theslow cooker.

3. Add stock, sherry, hoisin sauce,tamari, black bean sauce, vinegar,chili paste, and sugar to the slowcooker. Stir well. Cook on low for6 to 8 hours or on high for 3 or 4hours or until beans are tender.Season with salt and pepper, andstir in cilantro. Serve immediately

on top of rice.

Slow SavvyYou can prolong the life ofleafy herbs like cilantro,parsley, and dill with goodstorage. Treat them like abouquet of flowers: trim thestems when you get home fromthe market and then stand thebunch in a glass of water in the

refrigerator.

Zucchini ChiliCubes of tender zucchini take the place ofmeat or poultry in this authenticallyseasoned Texas chili.


3 small zucchini (about 1 lb.) 2 TB. vegetable oil 1 large onion, peeled and diced ½ green or red bell pepper, seeds and ribs removed, and chopped 3 garlic cloves, peeled and minced 4 TB. chili powder 1 TB. ground cumin 2 tsp. dried oregano 1 (15-oz.) can red kidney beans, drained and rinsed1 (28-oz.) can crushed tomatoes in tomato purée 1 (4-oz.) can diced mild green chiles, drained

2 TB. tomato paste 1 TB. granulated sugar Salt and cayenne 2 cups hot cooked white or brown rice Chopped scallions Sour cream or plain yogurt Grated Monterey Jack cheese

Slow SavvyAn easy way to cut vegetables

like zucchini into even quartersis to trim both ends and then cutit in half horizontally. It will sitsecurely on the counter for youto cut, and it’s easy to gaugewhat a quarter would be.

1. Rinse and trim zucchini. Cut intoquarters lengthwise and then into½-inch slices. Set aside.

2. Heat vegetable oil in a mediumskillet over medium-high heat.Add onion, green bell pepper, andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Reduce theheat to low, and stir in chili

powder, cumin, and oregano. Cookfor 1 minute, stirring constantly.Scrape mixture into the slowcooker.

3. Add zucchini, kidney beans,tomatoes, green chiles, tomatopaste, and sugar to the slowcooker, and stir well. Cook on lowfor 6 to 8 hours or on high for 3 or4 hours or until zucchini is tender.Season with salt and cayenne.Serve over rice, and passscallions, sour cream, and cheeseseparately.

Variation: Want to try some differentvegetables? Yellow squash, green beanscut into 1-inch segments, and thinly slicedcarrots can all be used in this recipe, and

the cooking time remains the same. Useabout 1 pound any or all.

Butternut Squash Stew withBlack Beans

This is such a visually pretty stew, withpieces of bright dried apricot and leavesof baby spinach punctuating the squashand beans.

3 TB. olive oil 1 medium onion, peeled and diced 2 garlic cloves, peeled and minced 1 TB. paprika

2 tsp. ground coriander 2 tsp. ground cumin Red pepper flakes 1 (2-lb.) butternut squash, peeled and cut into ¾-in. cubes 3 cups vegetable stock1 (14.5-oz.) can diced tomatoes, drained 1 (15-oz.) can black beans, drained and rinsed ¾ cup chopped dried apricots 2 TB. freshly squeezed lemon juice 1 (3-in.) strip lemon zest ½ cup slivered almonds 4 cups firmly packed baby spinach leaves, rinsed

Salt 2 or 3 cups cooked couscous


1. Heat olive oil in a small skilletover medium-high heat. Add onionand garlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Add paprika,coriander, cumin, and red pepperflakes. Cook, stirring constantly,

for 1 minute. Scrape mixture intothe slow cooker.

2. Add squash, stock, tomatoes,beans, apricots, lemon juice, andlemon zest to the slow cooker, andstir well. Cook on low for 5 to 7hours or on high for 2½ to 3 hoursor until squash is almost tender.

3. While squash is cooking, preheatthe oven to 350°F. Toast almondsin a single layer on a baking sheetfor 5 to 7 minutes or until lightlybrowned. Set aside.

4. If cooking on low, raise the heat tohigh. Add spinach and season withsalt. Cook for 20 to 30 minutes oruntil spinach is tender. Removeand discard lemon zest, and serve

immediately over couscous.Variation: To vary the taste, use driedcurrants instead of apricots and substitutesliced Swiss chard for the spinach.

Cooker CaveatsIf you’re using baby spinach,there’s no need to stem theleaves; the stems are tiny andtender. But if you’re using more

mature spinach, be sure to stemthe leaves and also cut theleaves into 2-inch strips.

Moroccan Garbanzo BeanStew

Turmeric gives this stew a vivid yellowcolor, and cinnamon adds its aromaticflavor to the meaty garbanzo beans.



2 cups dried garbanzo beans 3 TB. vegetable oil 2 large onions, peeled and diced 3 garlic cloves, peeled and minced 1 (28-oz.) can diced tomatoes, drained4 cups vegetable stock 1 tsp. turmeric ½ tsp. ground cinnamon Salt and freshly ground black pepper 2 or 3 cups cooked couscous

1. Rinse beans in a colander, placethem in a mixing bowl, and coverwith cold water. Allow beans tosoak overnight. Or place beansinto a saucepan and bring to a boilover high heat. Boil 1 minute. Turnoff the heat, cover the pan, andsoak beans for 1 hour. Drain, anddiscard soaking water. Placebeans in the slow cooker.

2. Heat vegetable oil in a mediumskillet over medium-high heat.Add onions and garlic, and cook,stirring frequently, for 3 minutes oruntil onions are translucent.Scrape mixture into the slowcooker.

3. Add drained garbanzo beans,

tomatoes, stock, turmeric, andcinnamon to the slow cooker, andstir well. Cook on low for 7 or 8hours or on high for 3½ to 4 hoursor until garbanzo beans are soft.Season with salt and pepper priorto the last hour of cooking time.Serve immediately on top ofcouscous.

Slow SpeakTurmeric is sometimes called

“poor man’s saffron.” Althoughit doesn’t have the samefragrance as saffron, it has itsown stronger flavor and impartsthe same rich yellow color infoods. Turmeric is the root of atropical plant, and it’s whatgives American mustard itsdistinctive yellow color.

Spicy Garbanzo Bean andKale Stew

Iron-rich kale adds texture and color tothis bean stew flavored with chili powder.

1½ lb. kale ¼ cup olive oil 2 large onions, peeled and diced 3 garlic cloves, peeled and minced 2 green bell peppers, seeds and ribs removed, and chopped 3 TB. chili powder 1 tsp. dried thyme 1 tsp. dried oregano ½ to 1 tsp. dry hot red pepper flakes or to taste1 tsp. ground cumin 1 tsp. sugar 1 bay leaf 3 (15-oz.) cans garbanzo

beans, drained and rinsed 2 (28-oz.) cans diced plum tomatoes, undrained 1 (14.5-oz.) can vegetable stock 1 (6-oz.) can tomato paste Salt 3 or 4 cups cooked brown rice


1. Discard coarse stems from kaleand rinse and chop leaves. Placeleaves in the slow cooker.

2. Heat olive oil in a small skilletover medium-high heat. Addonions and garlic, and cook,stirring frequently, for 3 minutes oruntil onion is translucent. Addgreen bell peppers, and cook foran additional 2 minutes. Add chilipowder, thyme, oregano, redpepper flakes, cumin, sugar, andbay leaf. Cook, stirring constantly,for 1 minute. Scrape mixture intothe slow cooker.

3. Add garbanzo beans, tomatoes,stock, and tomato paste to the slowcooker. Cook on low for 3 to 5

hours or on high for 1½ to 2 hoursor until kale is tender.

4. Remove and discard bay leaf, andseason stew with salt. Serveimmediately over rice.

Slow SpeakKale is the renegade cousin ofthe cabbage family. Its flavor isvery mild, and it has frilly deepgreen leaves that look like abouquet of flowers rather than a

tight head. For best results, buysmall heads that are perky andnot limp.

Mexican Mixed-Bean StewUsing canned beans means this stew is oneof the fastest recipes in this book toprepare. Your diners might be surprised tofind the zucchini, too.



3 TB. olive oil 1 large onion, peeled and diced 3 garlic cloves, peeled and minced 1 red bell pepper, seeds and ribs removed, and finely chopped 2 TB. chili powder 1 TB. ground cumin 1 tsp. dried oregano, preferably Mexican ¾ cup refrigerated tomato salsa

1 (15-oz.) can tomato sauce 2 medium zucchini, rinsed, trimmed, and cut into ½-in. dice 1 (15-oz.) can red kidney beans, drained and rinsed 1 (15-oz.) can garbanzo beans, drained and rinsed Salt and freshly ground black pepper 2 or 3 cups cooked brown rice

1. Heat olive oil in a medium skilletover medium-high heat. Addonion, garlic, and red bell pepper,and cook, stirring frequently, for 3minutes or until onion istranslucent. Stir in chili powder,

cumin, and oregano. Cook for 1minute, stirring constantly. Scrapemixture into the slow cooker.

2. Stir in salsa, tomato sauce,zucchini, kidney beans, andgarbanzo beans. Cook on low for 3to 5 hours or on high for 1½ to 2½hours or until zucchini is tender.Season with salt and pepper, andserve over rice.

Cooker Caveats

Different dried beans requirevaried cooking times, but allcanned beans cook at the samerate. They are completelycooked when you take them outof the can and should not besubjected to long cooking timesor they’ll fall apart. Cookcanned beans only long enoughthat they absorb the flavor of thesauce, but not for more than afew hours.

Spicy Curried Lentil Stewwith Cashew Nuts

This stew, which also contains tomatoesand zucchini, is one of the most aromaticdishes you’ll ever eat. It contains a rangeof spices as well as curry powder.

¼ cup vegetable oil 2 onions, peeled and chopped 3 garlic cloves, peeled and minced 1 jalapeño chili, seeds and ribs removed, and finely chopped 1 TB. curry powder 1 tsp. ground cumin 1 tsp. ground coriander ½ tsp. turmeric 2 medium tomatoes, rinsed, cored, seeded, and chopped1½ cups brown lentils

2 (14.5-oz.) cans vegetable stock 2 (3-in.) cinnamon sticks 2 cardamom pods 1 cup cashew nuts 3 medium zucchini, rinsed, trimmed, and cut into ½-in. dice ¼ cup chopped fresh cilantro Salt and freshly ground black pepper 2 to 3 cups cooked basmati rice



1. Heat vegetable oil in mediumskillet over medium-high heat.Add onions, garlic, and jalapeño,and cook, stirring frequently, for 3minutes or until onion istranslucent. Stir in curry powder,cumin, coriander, and turmeric.Cook, stirring constantly, for 1minute. Scrape mixture into theslow cooker.

2. Add tomatoes, lentils, stock,cinnamon sticks, and cardamompods to the slow cooker. Cook onlow for 3 to 5 hours or on high for

1½ to 2 hours or until lentils arealmost soft.

3. While lentils are cooking, preheatthe oven to 350°F. Toast cashewnuts in a single layer on a bakingsheet for 5 to 7 minutes or untillightly browned. Set aside.

4. If cooking on low, raise the heat tohigh. Remove and discardcinnamon sticks and cardamompods, and add zucchini andcilantro to the slow cooker. Cookfor 30 to 45 minutes or untilzucchini is tender. Season withsalt and pepper, and serveimmediately over rice.

Slow SpeakCardamom, an aromatic spicenative to tropical countries, is amember of the ginger family.Each dried pod contains about20 seeds, which are the size ofa cranberry. The pod shells canbe lightly crushed and willdisintegrate while the dishcooks. If not, they’re easy toremove.

Chapter 10

Fishy BusinessIn This Chapter

• Saucy shrimp stews• International fish stews• Fish stews with varied vegetables

Any species of fish that comes from anocean or lake has probably ended up insome culture’s stew pot, and those aquaticoptions are the recipes you’ll find in thischapter.

Fish stews are essentially healthful, andall the recipes in this chapter containvegetables, too. You’ll also find serving

suggestions for which a carbohydrate goeswell with the recipes if they don’t containone as an ingredient.

The Dilemma of DeveiningTo devein a shrimp means to remove thegray-black vein (the intestinal tract) fromthe back of a shrimp. You can do this withthe tip of a sharp knife or a special toolcalled a deveiner. In one hand, hold theshrimp with its back facing up. With theother hand, cut gently down the back witha small paring knife. If there is a thinblack line, scrape it out. That’s the“vein”—actually the intestinal tract,which can be bitter and gritty.

On small and medium shrimp,deveining is more for cosmetic purposes.However, because the intestinal vein oflarge shrimp contains grit, you shouldalways remove it. For these recipes,devein the shrimp before cooking, anddiscard all peel, which is actually theshrimp’s paperlike shell.

If you’re cooking shrimp for a shrimpcocktail, it’s better to peel and deveinthem after cooking because they won’tshrink as much during the cooking processand will present a more pleasing shape.

Shrimp CreoleThis famed dish from New Orleans is

made with herbs and very little spice in arich tomato sauce.

3 TB. olive oil 6 scallions, rinsed, trimmed, and chopped 2 celery ribs, rinsed, trimmed, and sliced ½ green bell pepper, seeds and ribs removed, and finely chopped 3 garlic cloves, peeled and minced 1 TB. dried oregano 1 TB. paprika1 tsp. ground cumin ½ tsp. dried basil 2 (8-oz.) cans tomato sauce ½ cup seafood stock or

bottled clam juice 2 bay leaves 1½ lb. extra large (16 to 20 per lb.) raw shrimp, peeled and deveined Salt and cayenne 2 or 3 cups cooked white rice


1. Heat olive oil in a medium skilletover medium-high heat. Add

scallions, celery, green bellpepper, and garlic. Cook, stirringfrequently, for 3 minutes or untilscallions are translucent. Reducethe heat to low, and stir inoregano, paprika, cumin, andbasil. Cook 1 minute, stirringconstantly. Scrape mixture into theslow cooker.

2. Stir tomato sauce, stock, and bayleaves into the slow cooker. Cookon low for 4 to 6 hours or on highfor 2 or 3 hours or until vegetablesare soft.

3. If cooking on low, raise the heat tohigh. Remove and discard bayleaves, and stir in shrimp. Cookfor 15 to 30 minutes or until

shrimp are pink and cookedthrough. Season with salt andcayenne, and serve over whiterice.

Variation: Try 1½ pounds bay scallops,sea scallops cut into quarters, or 1-inchcubes of firm-fleshed whitefish as achange from the traditional shrimp.

Cooker CaveatsIt’s a great time-saver to double

or triple many of the recipes inthis chapter—including this one—to freeze some of the base fora future meal. However, do notfreeze the seafood. It will bemushy when it’s thawed andreheated. Freezing makes allliquids expand, and when thishappens to fish, it breaks downits delicate cell walls.

Chinese Shrimp in BlackBean Sauce

The colorful vegetables remain crisp inthis dish flavored with ginger and garlic

as well as heady black beans.


3 TB. Chinese fermented black beans, coarsely chopped but not rinsed ⅓ cup dry sherry 2 TB. Asian sesame oil 6 scallions, rinsed, trimmed, and thinly sliced

4 garlic cloves, peeled and minced 3 TB. grated fresh ginger ½ lb. bok choy, rinsed, trimmed, and cut into ½-in. slices 1 red bell pepper, seeds and ribs removed, and thinly sliced2 cups seafood stock or bottled clam juice ¼ cup soy sauce 3 TB. Chinese oyster sauce 1 TB. Chinese chili sauce or ½ tsp. hot red pepper sauce 1½ lb. large (21 to 30 per lb.) raw shrimp, peeled and deveined

1 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 2 or 3 cups cooked Chinese noodles or linguine

Slow SpeakFermented black beans aresmall black soybeans with apungent flavor that have been

preserved in salt before beingpacked. Chop and soak them inliquid to soften them andrelease their flavor prior tocooking.

1. Stir black beans into sherry toplump for 10 minutes.

2. Heat sesame oil in a small skilletover medium-high heat. Reserve 3tablespoons scallions, and addremaining scallions, garlic, andginger. Cook, stirring constantly,for 1 minute. Scrape mixture intothe slow cooker.

3. Add bok choy, red bell pepper,bean-sherry mixture, stock, soy

sauce, oyster sauce, and chilisauce to the slow cooker, and stirwell. Cook on low for 3 to 5 hoursor on high for 1½ to 2 hours oruntil vegetables are crisp-tender.

4. If cooking on low, raise the heat tohigh. Stir in shrimp, and cook for15 to 30 minutes or until shrimpare pink and cooked through. Mixcornstarch and cold water in asmall cup, and stir cornstarchmixture into stew. Cook for anadditional 5 to 10 minutes or untiljuices are bubbling and slightlythickened.

5. Season with salt and pepper,sprinkle with remaining 3tablespoons scallions, and serve

over noodles.

Spicy Southwest ShrimpChorizo sausage and jalapeño chilesflavor this shrimp dish made with pintobeans.

¼ lb. chorizo sausage, thinly sliced 2 medium onions, peeled and diced 5 garlic cloves, minced 3 jalapeño chiles, seeds and ribs removed, and finely chopped 1 TB. ground cumin 2 medium tomatoes, cored,

seeded, and diced 2 (15-oz.) cans pinto beans, drained and rinsed2½ cups seafood stock or bottled clam juice 1½ lb. large (21 to 30 per lb.) raw shrimp, peeled and deveined 3 TB. chopped fresh cilantro 2 tsp. fresh thyme or ½ tsp. dried Salt and freshly ground black pepper 2 to 3 cups cooked brown rice

Serves: 4 to 6


1. Place chorizo in a medium skilletover medium-high heat. Cook,stirring frequently, for 3 minutes.Add onions and garlic to theskillet, reduce heat to medium, andcook, stirring frequently, for 2minutes. Add jalapeño and cumin,and continue to cook for 1 minute.Scrape mixture into the slowcooker.

2. Add tomatoes, beans, and stock tothe slow cooker, and cook on low

for 4 to 6 hours or on high for 2 or3 hours or until vegetables aresoft.

3. If cooking on low, raise the heat tohigh. Stir in shrimp, cilantro, andthyme. Cook for 15 to 30 minutesor until shrimp are pink andcooked through. Season with saltand pepper, and serve over brownrice.

Variation: This recipe is also deliciousas a vegetarian entrée; substitute 2 pounds1-inch cubes of firm tofu for the shrimpand sausage, and use vegetable stock.

Cooker CaveatsBe careful when cooking hotchiles that the steam from thepan doesn’t get in your eyes.The potent oils in the pepperscan be transmitted in the vapor.

Italian Shrimp with Dried

Currants, Pine Nuts, andCapers

Crunchy nuts, salty capers, and sweetdried currants make this a distinctivetomato sauce for shrimp.


3 TB. olive oil 1 large onion, peeled and diced

4 garlic cloves, peeled and minced 2 celery ribs, rinsed, trimmed, and sliced 2 carrots, peeled and sliced 1 (8-oz.) can tomato sauce 1 (14.5-oz.) can diced tomatoes, undrained ¾ cup dry white wine 2 TB. chopped fresh parsley 2 TB. chopped fresh oregano or 2 tsp. dried2 tsp. fresh thyme or ½ tsp. dried 1 bay leaf ½ cup dried currants ¼ cup capers, drained and rinsed

¼ cup pine nuts 1½ lb. extra large (16 to 20 per lb.) raw shrimp, peeled and deveined Salt and freshly ground black pepper 2 or 3 cups cooked brown rice

Slow SpeakPine nuts, also called piñon inSpanish and pignoli in Italian,are the nuts located inside the

pine cones of various species ofevergreen. To remove them, youmust heat the pine cones andthen pull out the nuts, which arein thin shells, by hand. Thislabor-intensive method is whatmakes them so expensive.

1. Heat olive oil in a medium skilletover medium-high heat. Addonion, garlic, celery, and carrot,and cook, stirring frequently, for 3minutes or until onions aretranslucent. Scrape mixture intothe slow cooker.

2. Stir in tomato sauce, tomatoes,wine, parsley, oregano, thyme, bay

leaf, currants, and capers. Cook onlow for 6 to 8 hours or on high for3 or 4 hours or until vegetables aresoft.

3. While sauce is simmering, placepine nuts in a heavy small skilletover medium heat. Toast nuts,swirling the pan, for 3 minutes oruntil lightly browned. Remove nutsfrom the pan and set aside.

4. If cooking on low, raise the heat tohigh. Stir in shrimp, and cook for15 to 30 minutes or until shrimpare pink and cooked through.Remove and discard bay leaf.Season dish with salt and pepper,and serve over brown rice.Garnish each serving with pine

nuts.Variation: Use 1½ pounds bay scallops,sea scallops cut into quarters, or ¾-inchcubes of firm-fleshed whitefish in place ofshrimp.

Seafood GumboThis recipe is straight out of the bayous ofLouisiana, with okra and spices flavoringthe broth.

¼ cup plus 3 TB. vegetable oil ¼ cup all-purpose flour 1 cup water 3 medium onions, peeled and

diced 1 green or red bell pepper, seeds and ribs removed, and diced 2 celery ribs, rinsed, trimmed, and sliced 4 garlic cloves, peeled and minced 1 lb. fresh okra, rinsed, stemmed, and cut into ½-in. slices 1 (14.5-oz.) can diced tomatoes, undrained3 cups seafood stock or bottled clam juice 1 TB. fresh thyme or 1 tsp. dried 1 TB. fresh chopped basil or

1 tsp. dried 2 bay leaves 1 lb. snapper, cod, halibut, or other firm-fleshed whitefish, cut into 1-in. cubes ¾ lb. large (21 to 30 per lb.) raw shrimp, peeled and deveined ½ pt. shucked oysters or ¼ lb. additional shrimp Salt and cayenne 3 cups cooked white rice

Serves: 4 to 6 Prep time: 20 minutes Minimum cook time: 3½ hours in a medium

slow cooker

1. Heat ¼ cup vegetable oil in asmall saucepan over medium-highheat. Whisk in flour, and reducethe heat to medium. Whisk flourconstantly for 5 to 7 minutes oruntil roux is walnut brown. Whiskin water, and whisk until themixture is thick and smooth.Scrape mixture into the slowcooker.

2. Heat remaining 3 tablespoons oilin a medium skillet over medium-high heat. Add onions, green bellpepper, celery, and garlic. Cook,stirring frequently, for 3 minutes or

until onion is translucent. Scrapemixture into the slow cooker, andadd okra, tomatoes, stock, thyme,basil, and bay leaves. Cook onlow for 6 to 8 hours or on high for3 or 4 hours or until vegetables aretender.

3. If cooking on low, raise the heat tohigh. Add fish, shrimp, and oystersto the slow cooker, and cook for15 to 30 minutes or until fish iscooked through and oyster edgeshave curled. Remove and discardbay leaves, and season gumbowith salt and cayenne. Serve overwhite rice.

Variation: One pound smoked chicken orsmoked turkey, cut into 1-inch cubes, is an

excellent substitution for seafood, and usechicken stock instead of seafood stock.

Sweet and Sour Fish StewSweet and sour is a time-honored flavorcombination in many cuisines, and thisChinese fish stew includes a cornucopiaof colorful vegetables, too.


2 TB. Asian sesame oil 1 large red onion, peeled, halved, and sliced 3 scallions, rinsed, trimmed, and thinly sliced 4 garlic cloves, peeled and minced 2 TB. grated fresh ginger ½ tsp. red pepper flakes plus more to taste 1½ cups seafood stock or bottled clam juice 2 TB. balsamic vinegar 2 TB. soy sauce 2 TB. firmly packed dark brown sugar 4 bok choy ribs, rinsed,

trimmed, and sliced 2 celery ribs, rinsed, trimmed, and sliced 2 carrots, peeled and thinly sliced¼ lb. fresh shiitake mushrooms, stemmed and sliced, if large ½ lb. large (21 to 30 per lb.) raw shrimp, peeled and deveined ½ lb. bay scallops or sea scallops (cut into quarters), rinsed ½ lb. snapper, cod, halibut, or other firm-fleshed white-fish, rinsed and cut into 1-in. cubes

½ lb. snow peas, rinsed and trimmed 2 TB. cornstarch 2 TB. cold water Salt 2 or 3 cups cooked white rice or jasmine rice

1. Heat sesame oil in a mediumskillet over medium-high heat.Add onion, scallions, garlic,ginger, and ½ teaspoon red pepperflakes. Cook, stirring frequently,for 3 minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

2. Stir in stock, vinegar, soy sauce,and brown sugar. Add bok choy,celery, carrots, and mushrooms.

Cook on low for 5 to 7 hours or onhigh for 2½ to 3 hours or untilvegetables are tender-crisp.

3. If cooking on low, raise the heat tohigh. Add shrimp, scallops, fish,and snow peas to the slow cooker.Cook for 30 to 45 minutes or untilfish is cooked through. Mixcornstarch and cold water in asmall cup, and stir cornstarchmixture into stew. Cook for anadditional 5 to 10 minutes or untiljuices are bubbling and slightlythickened. Season with salt andadditional red pepper flakes, andserve stew over rice.

Slow SavvyFor this or any Chinese dish,you can vary the cooking time tomake the vegetables the textureyou like them. This timingrenders the vegetables soft, butif you want them crisper, cutback by as much as 1 or 2hours.

Caribbean Curried SeafoodPilau with Black Beans

Creamy coconut milk tempers the fierycurry and hot chiles in this colorful andhealthful stew.


½ lb. lump crabmeat 2 TB. olive oil

2 medium onions, peeled and diced 4 garlic cloves, peeled and minced 1 jalapeño or Scotch bonnet chile, seeds and ribs removed, and finely chopped 2 TB. curry powder 2 ripe plum tomatoes, rinsed, cored, and diced2 (14-oz.) cans light coconut milk Salt and freshly ground black pepper 1 (15-oz.) can black beans, drained and rinsed well 1 (10-oz.) pkg. frozen peas, thawed

1 lb. large (21 to 30 per lb.) raw shrimp, peeled and deveined 2 or 3 cups cooked white or brown rice

Cooker CaveatsThere’s very little difference intaste or texture between lightcoconut milk and the high-fatvariety, but using the lightversion cuts down substantially

on fat.

1. Place crabmeat on a dark-coloredplate, and pick it over gently withyour fingertips to discard all shelland cartilage fragments.Refrigerate crab, covered withplastic wrap, until ready to use.

2. Heat olive oil in a medium skilletover medium-high heat. Addonions, garlic, and jalapeño chile.Cook, stirring frequently, for 3minutes or until onion istranslucent. Reduce the heat tolow, add curry powder, and cook,stirring constantly, for 1 minute.Scrape mixture into the slow

cooker.3. Add tomatoes and coconut milk to

the slow cooker, and season withsalt and pepper. Cook on low for 6to 8 hours or on high for 3 or 4hours or until vegetables are soft.

4. If cooking on low, raise the heat tohigh. Stir in beans, peas, andshrimp. Cook for 15 to 30 minutesor until shrimp are pink andcooked through. Season with saltand pepper, and serve over rice.

Variation: Try bay scallops or ½-inchcubes of swordfish or cod for a differentcombination.

Cod Stew with SummerSquash and Rosemary

Aromatic rosemary flavors this delicatestew also made with potatoes and woodsyshiitake mushrooms.

½ lb. fresh shiitake mushrooms 3 TB. olive oil 3 shallots, peeled and minced 2 garlic cloves, peeled and minced ¼ cup chopped fresh parsley 3 TB. chopped fresh rose-mary or 1 TB. dried 1 bay leaf 1 cup dry white wine 2 cups fish stock or bottled clam juice

1 lb. small new potatoes, scrubbed and cut into quarters 2 yellow summer squash, trimmed, halved lengthwise, and thinly sliced 1½ lb. cod fillets, rinsed Salt and freshly ground black pepper 2 tsp. cornstarch 2 TB. cold water


1. Discard mushroom stems. Wipemushrooms with a damp papertowel, slice thinly, and set aside.

2. Heat olive oil in a Dutch ovenover medium-high heat. Addshallots and garlic, and cook,stirring frequently, for 2 minutes.Add mushrooms and cook, stirringfrequently, for 3 minutes or untilmushrooms are soft and shallotsare translucent. Scrape mixtureinto the slow cooker.

3. Add parsley, rosemary, bay leaf,white wine, stock, and potatoes tothe slow cooker. Cook on low for6 to 8 hours or on high for 3 or 4

hours or until vegetables are soft.4. If cooking on low, raise the heat to

high. Add squash and cod, andcook for 20 to 30 minutes or untilfish is cooked through. Seasonwith salt and pepper, and removeand discard bay leaf. Mixcornstarch and cold water in asmall cup, and stir cornstarchmixture into stew. Cook for anadditional 5 to 10 minutes or untiljuices are bubbling and slightlythickened. Serve immediately.

Variation: Salmon is also delicious inthis recipe, and its pink color makes thedish pretty, too.

Slow SavvySquash is a tender vegetablethat cooks in the same amount oftime as the fish, so you add itlater in the cooking process.The same is true for zucchini,snow peas, and sugar snappeas.

Portuguese Seafood Stew withRed Pepper Aioli

Aioli is a garlicky mayonnaise sauce, andit enlivens this fish stew made with redwine, orange juice, and linguiça sausage.


2 oranges ¼ lb. bacon, cut into 1-in.

pieces 1 medium onion, peeled and diced 1 carrot, trimmed, peeled, and thinly sliced 1 celery stalk, trimmed and thinly sliced 6 garlic cloves, peeled and minced ½ lb. mild linguiça sausage, diced 1 (14.5-oz.) can diced tomatoes, undrained ½ cup dry red wine 3 cups fish stock or bottled clam juice 3 TB. chopped fresh basil or 1 tsp. dried

2 TB. chopped fresh parsley 2 tsp. fresh thyme or ½ tsp. dried 1 bay leaf 3 large boiling potatoes, scrubbed and cut into ½-in. dice ½ cup mayonnaise ¼ cup pimiento, drained 1 TB. freshly squeezed lemon juice Salt and freshly ground black pepper ¾ lb. thick cod fillet, rinsed and cut into 1-in. cubes ½ lb. swordfish fillet, rinsed, skin discarded, and cut into 1-in. cubes

1. Rinse oranges, grate off zest, andsqueeze oranges for juice. Setaside.

2. Cook bacon in a heavy skillet overmedium-high heat for 5 to 7minutes or until crisp. Removebacon from the pan with a slottedspoon, and place it in the slowcooker. Discard all but 2tablespoons fat.

3. Add onion, carrot, celery, and 3garlic cloves to the skillet. Cook,stirring frequently, for 3 minutes oruntil onion is translucent. Addlinguiça and cook for 3 minutesmore. Scrape mixture into the slowcooker.

4. Add tomatoes, orange zest, orange

juice, red wine, stock, basil,parsley, thyme, bay leaf, andpotatoes to the slow cooker. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until vegetablesare soft.

5. While stew base is cooking,combine remaining 3 garliccloves, mayonnaise, pimiento, andlemon juice in a blender. Puréeuntil smooth. Scrape sauce into aserving bowl, and season with saltand pepper. Refrigerate until readyto serve.

6. If cooking on low, raise the heat tohigh. Add cod and swordfish, andcook for 15 to 30 minutes or untilfish is cooked through. Season

with salt and pepper, and removeand discard bay leaf. Serveimmediately, passing sauceseparately.

Crock TalesGeorge Brown Goode’sHistory of the AmericanFisheries was a landmark bookwhen the government publishedit in 1887. Goode writes thatfishing for swordfish dates back

to the 1840s in New England’swaters. “Its flesh is excellentfood, and it is captured byharpoon according an excitingand even dangerous sport …with the harpooner taking aposition at the end of thebowsprit.”

Chapter 11

The Best of the BarnyardIn This Chapter

• Old-fashioned American chickenstews

• Chicken and turkey stews fromMexico to Morocco to China

• Hearty dumpling-topped stews

Lean skinless, boneless chicken and turkeybreasts are becoming the main-stays ofmany diets today. There are endless waysto prepare this poultry, and as an addedbonus, they cook in less time than beef,lamb, or pork.

Pounding to PerfectionSome recipes tell you to pound the breastto an even thickness so it will cook evenlyand quickly. To do so, place the breastbetween two sheets of wax paper andpound with the smooth side of a meatmallet or the bottom of a small, heavyskillet or saucepan. However, don’t dothis unless instructed.

After you have boned and pounded thechicken breasts, you can keep a supplyfrozen. Wrap each breast separately inplastic wrap, and lay the wrapped breastsflat in a heavy resealable plastic bag.Once frozen, you can easily separate theindividual breasts and defrost only thenumber required for a recipe.

Chicken MarengoThis is a delicate chicken dish, with lotsof low-calorie mushrooms in the whitewine sauce.


4 (6-oz.) boneless, skinless chicken breast halves All-purpose flour for dredging

¼ cup olive oil 1 large onion, peeled and diced 3 garlic cloves, peeled and minced 1 orange, washed 1 (14.5-oz.) can diced tomatoes, undrained½ cup dry white wine ½ cup chicken stock ½ lb. white mushrooms, rinsed, stemmed, and sliced 1 tsp. dried thyme 1 bay leaf Salt and freshly ground black pepper 2 cups cooked buttered egg noodles or rice

Crock TalesThis dish was invented tocelebrate a victory. WhenNapoleon’s troops won theBattle of Marengo on June 14,1800, his cook, Dunand,produced this in the campkitchen.

1. Rinse chicken and pat dry withpaper towels. Trim fat, and cut

chicken into 1-inch cubes. Coatchicken with flour, shaking off anyexcess.

2. Heat oil in a large skillet overmedium-high heat. Add chicken,and brown cubes on all sides.Remove chicken from the pan, andplace it in the slow cooker. Addonion and garlic to the skillet.Cook, stirring frequently, for 3minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

3. Grate zest from orange, andsqueeze juice out of orange. Addzest and orange juice to the slowcooker along with tomatoes, wine,stock, mushrooms, thyme, and bay

leaf. Cook on low for 6 to 8 hoursor on high for 3 or 4 hours or untilchicken is tender. Remove anddiscard bay leaf, and season stewwith salt and pepper. Serve on topof buttered egg noodles or rice.

Variation: You’ll frequently see vealused as the meat in this dish. It’s fine toturn it into a veal stew; the cooking timeremains the same.

Chicken Stew with WildMushrooms

The woodsy flavor of wild mushroomsadds interest to the creamy sauce for this

easy recipe.4 (6-oz.) boneless, skinless chicken breast halves ¾ lb. fresh shiitake mushrooms 2 TB. unsalted butter 2 TB. vegetable oil 1 onion, peeled and chopped 3 garlic cloves, peeled and minced 2 carrots, peeled and sliced 1 celery rib, rinsed, trimmed, and sliced1 cup chicken stock ½ cup dry white wine 2 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried 1 TB. cornstarch

½ cup heavy cream Salt and freshly ground black pepper Cooked white or brown rice


1. Rinse chicken and pat dry withpaper towels. Trim fat, and cutchicken into 1-inch cubes. Wipemushrooms with a damp papertowel, discard stems, and cut

mushrooms in half if large.2. Heat butter and oil in a medium

skillet over medium-high heat.Add onion and garlic, and cook,stirring frequently, for 2 minutes.Add mushrooms, and cook, stirringfrequently, for 3 or 4 minutes oruntil mushrooms begin to soften.Scrape mixture into the slowcooker.

3. Add chicken, carrots, celery,stock, wine, parsley, and thyme tothe slow cooker. Stir well. Cookfor 6 to 8 hours on low or 3 or 4hours on high or until chicken iscooked through and no longer pinkand vegetables are tender.


high. Stir cornstarch into cream,and stir cream mixture into theslow cooker. Cook for anadditional 15 to 20 minutes oruntil juices are bubbling andslightly thickened. Season withsalt and pepper, and serve overrice.

Variation: This can become an excellentvegetarian stew. Substitute 1½ poundswhite mushrooms for the chicken, and usevegetable stock. The cooking time will bethe same.

Cooker CaveatsDairy products like cream andcheese tend to curdle if cookedin a slow cooker for the entirecooking time. Add them at theend and let them cook for nomore than 1 hour, unlessotherwise directed in therecipe.

Mexican Chicken StewThis easy to make, hearty stew containskidney beans in a spicy tomato sauce.


4 (6-oz.) boneless, skinless chicken breast halves 3 TB. vegetable oil 1 large onion, peeled and

diced 3 garlic cloves, peeled and minced ½ green bell pepper, seeds and ribs removed, and finely chopped1 TB. chili powder 1 tsp. ground cumin 1 cup refrigerated tomato salsa 1 (8-oz.) can tomato sauce 1 (15-oz.) can kidney beans, drained and rinsed Salt and freshly ground black pepper Cooked white or brown rice

1. Rinse chicken and pat dry withpaper towels. Trim fat, and cut

chicken into 1-inch cubes.2. Heat oil in a medium skillet over

medium-high heat. Add onion,garlic, and green bell pepper.Cook, stirring frequently, for 3minutes or until onion istranslucent. Stir in chili powderand cumin. Cook 1 minute, stirringconstantly. Scrape mixture into theslow cooker.

3. Add chicken, salsa, tomato sauce,and kidney beans. Cook on low for4 to 6 hours or on high for 2 or 3hours. Season with salt andpepper, and serve over rice.

Variation: Want to make this a vegetarianstew? Easy: add 3 more cans of kidney oryour favorite beans instead of the chicken.

Slow SavvyTo easily remove the seeds andribs from bell peppers, cut aslice off the bottom so thepepper stands up straight.You’ll see that there are naturalcurves to the sections. Holdingthe pepper by its stem, cut downthose curves, and you’ll be leftwith a skeleton of ribs andseeds. Throw it out, and you’reready to chop the pepper.

Moroccan Chicken Stew withDried Apricots

This is a North African version of sweetand sour chicken, with green olives addedto balance the sweetness of the driedapricots.

4 (6-oz.) boneless, skinless chicken breast halves 4 garlic cloves, peeled and minced ¾ cup dry white wine ¾ cup chicken stock ⅓ cup white wine vinegar

2 TB. olive oil ¼ lb. dried apricots, finely chopped ½ cup sliced pimiento-stuffed green olives¼ cup firmly packed dark brown sugar 3 TB. dried oregano 2 tsp. ground cumin 2 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 2 cups hot couscous or rice

Serves: 4 to 6 Prep time: 15 minutes

Minimum cook time: 3¼ hours in a medium slow cooker

1. Rinse chicken and pat dry withpaper towels. Trim fat, and cutchicken into 1-inch cubes. Arrangechicken in the slow cooker.

2. Combine garlic, wine, stock,vinegar, oil, apricots, olives,brown sugar, oregano, and cuminin a bowl. Pour over chicken.Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or untilchicken is cooked through and nolonger pink.


high. Mix cornstarch and coldwater in a small cup. Stir mixtureinto chicken. Cook for anadditional 15 to 20 minutes oruntil juices are bubbling andslightly thickened. Season withsalt and pepper. Serve stew overcouscous or rice.

Variation: I’ve made this stew with bothveal and pork, and the cooking time isalmost the same. Add about 1 hour on lowor 30 minutes on high.

Slow SavvyAn easy way to chop driedapricots is in a food processorfitted with a steel blade, usingthe on-and-off pulsing action.The dried apricots won’t stickto the blade if you chop themwith the brown sugar. In recipesthat call for flour, you can chopthe apricots with that as well.

Chicken Provençal withOlives

Vibrant seasoning, colorful red bellpeppers, and the fresh taste of orangejuice are all part of this easy dish.


4 leeks 2 oranges 4 (6-oz.) boneless, skinless chicken breast halves ½ cup all-purpose flour

3 TB. olive oil 4 garlic cloves, peeled and minced 2 red bell peppers, seeds and ribs removed, and thinly sliced 1 (14.5-oz.) can diced tomatoes, drained1 cup dry white wine 1 cup chicken stock ¾ cup pitted oil-cured black olives 3 TB. chopped fresh parsley 1 TB. herbes de Provence 1 bay leaf Salt and freshly ground black pepper 2 cups cooked rice or buttered egg noodles

Cooker CaveatsIt’s always worth the time tolook over pitted olivescarefully and not just dumpthem into a pot. More than onedentist has been called late atnight because a patient bit downon an olive to discover a molar-cracking pit.

1. Trim leeks, split lengthwise, andslice thinly. Place slices in acolander and rinse well under coldrunning water, rubbing with yourfingers to dislodge all dirt. Shakeleeks in the colander.

2. Grate zest and squeeze juice out oforanges. Set aside.

3. Rinse chicken and pat dry withpaper towels. Trim fat, and cutchicken into 1-inch cubes. Coatchicken with flour, shaking off anyexcess.

4. Heat oil in a large skillet overmedium-high heat. Add chickenand brown cubes on all sides.Remove chicken from the pan, andplace it in the slow cooker. Add

leeks, garlic, and red bell peppers.Cook, stirring frequently, for 3minutes or until leeks aretranslucent. Scrape mixture intothe slow cooker.

5. Add tomatoes, orange juice andzest, wine, stock, olives, parsley,herbes de Provence, and bay leafto the slow cooker. Cook on lowfor 6 to 8 hours or on high for 3 or4 hours or until chicken is cookedthrough and no longer pink.Remove and discard bay leaf, andseason with salt and pepper. Serveon top of rice or buttered eggnoodles.

Variation: Feel like meat tonight? Try thisrecipe with ¾-inch cubes pork loin, and

cook for 7 to 9 hours on low or 3¼ to 4hours on high.

Chinese Curried ChickenCreamy coconut milk is the base for thislightly seasoned stew that includes silkencabbage and red bell pepper.

4 (6-oz.) boneless, skinless chicken breast halves 1 carrot, peeled and sliced ½ red bell pepper, seeds and ribs removed, and cut into 1-in. squares 1 cup sliced bok choy or Napa cabbage 1 TB. grated fresh ginger

3 scallions, rinsed, trimmed, and chopped 3 garlic cloves, peeled and minced 1 cup chicken stock 1 cup canned unsweetened coconut milk2 TB. rice wine vinegar 2 TB. firmly packed dark brown sugar 1 TB. soy sauce 1½ tsp. curry powder or to taste 2 TB. cornstarch 2 TB. cold water Cooked white rice Condiments: chutney, raisins, thinly sliced scallions,

sweetened coconut, slivered almonds


1. Rinse chicken and pat dry withpaper towels. Trim fat, and cutchicken into 1-inch cubes.

2. Place chicken, carrot, red bellpepper, and bok choy into the slowcooker.

3. Combine ginger, scallions, garlic,

stock, coconut milk, vinegar,brown sugar, soy sauce, and currypowder in a mixing bowl and stirwell. Pour mixture over chickenand vegetables. Cook on low for 6to 8 hours or on high for 3 to 4hours or until chicken is cookedthrough and no longer pink.

4. If cooking on low, raise the heat tohigh. Mix cornstarch with coldwater, and stir cornstarch mixtureinto the slow cooker. Cook for anadditional 15 to 20 minutes oruntil juices are bubbling andslightly thickened. Serve overcooked rice, and pass condimentsseparately.

Variation: Try 1-inch cubes firm tofu and

vegetable stock to make this a vegetarianstew.

Slow SpeakBok choy is part of the family ofAsian cabbages and is the onewith the most delicate flavor.Select small heads with snowywhite stalks, and use just thestalks when cooking. Save theleaves for a salad or toss them

into a soup.

Turkey MoléUnsweetened cocoa powder and peanutbutter add richness to this easy dish’sancient sauce.


1 (1½-lb.) boneless, skinless turkey breast 3 TB. vegetable oil 2 large onions, peeled and diced 3 garlic cloves, peeled and minced 3 TB. chili powder 2 TB. unsweetened cocoa powder 2 TB. peanut butter1 tsp. Chinese five-spice powder ½ tsp. ground coriander 1 (14.5-oz.) can diced tomatoes, drained 1¼ cups chicken stock 1 TB. cornstarch 2 TB. cold water

Salt and cayenne 2 cups cooked white or brown rice

Slow SpeakChinese five-spice powder is aspice mixture I use in place ofcinnamon in dishes from manycultures. Cinnamon is one of theingredients, along with anise,ginger, fennel, and pepper.

1. Rinse turkey and pat dry withpaper towels. Trim fat, and cutturkey into 1-inch cubes.

2. Heat oil in a medium skillet overmedium-high heat. Add onions andgarlic. Cook, stirring frequently,for 3 minutes or until onions aretranslucent. Reduce the heat tolow, and stir in chili powder,cocoa powder, peanut butter,Chinese five-spice powder, andcoriander. Cook for 1 minute,stirring constantly. Scrape mixtureinto the slow cooker.

3. Stir in turkey, tomatoes, and stock.Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or until turkey

is cooked through and no longerpink.

4. If cooking on low, raise the heat tohigh. Mix cornstarch and water ina small cup, and stir it into theslow cooker. Cook for 15 to 20minutes or until juices arebubbling and slightly thickened.Season with salt and cayenne, andserve over rice.

Variation: Pork loin, cut into 1-inchcubes, is another approach to this dish.Cook it for an extra 1 hour on low or 30minutes on high.

Turkey Chili

This chili has all the seasonings andflavors you’d expect, but it’s leaner andlighter because of the turkey base.

1½ lb. ground turkey 1 onion, peeled and chopped 1 red bell pepper, seeds and ribs removed, and chopped 3 garlic cloves, peeled and minced 3 TB. chili powder 2 TB. ground cumin2 (14.5-oz.) cans diced tomatoes, undrained 1 (15-oz.) can red kidney beans, drained and rinsed Salt and cayenne 2 cups cooked white or brown rice


1. Combine turkey, onion, red bellpepper, garlic, chili powder,cumin, and tomatoes in the slowcooker. Stir well. Cook on low for6 to 8 hours or on high for 3 or 4hours.

2. If cooking on low, raise the heat tohigh. Add beans and cook for anadditional 20 minutes or untilbubbling. Season with salt and

cayenne, and serve over rice.

Slow SavvyAny chili can become a fingerfood by turning it into nachos.Pile the chili on large nachocorn chips, top with somegrated Monterey Jack cheese,and pop under the broiler untilthe cheese is melted.

Turkey Stew with CornmealDumplings

Apples and dried fruit are part of thisstew that’s topped with delicious light andfluffy dumplings.


1 (1½-lb.) boneless, skinless turkey breast

2 TB. vegetable oil 1 onion, peeled and diced 2 garlic cloves, peeled and minced 1 carrot, peeled and sliced 2 Granny Smith apples, peeled, cored, and thinly sliced ¼ cup chopped dried apricots ¼ cup raisins 1½ cups chicken stock ½ cup apple cider 2 TB. chopped fresh parsley 1 TB. chopped fresh sage or 1 tsp. dried 2 tsp. fresh thyme or ½ tsp. dried½ tsp. ground cinnamon

1 (10-oz.) pkg. frozen mixed vegetables, thawed Salt and freshly ground black pepper ½ cup all-purpose flour ½ cup yellow cornmeal 1 tsp. baking powder ½ tsp. salt 1 large egg, lightly beaten ¼ cup milk 3 TB. unsalted butter, melted

1. Rinse turkey and pat dry withpaper towels. Trim fat, and cutturkey into 1-inch cubes.

2. Heat oil in a medium skillet overmedium-high heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or until

onion is translucent. Scrapemixture into the slow cooker.

3. Add turkey, carrot, apples,apricots, raisins, stock, cider,parsley, sage, thyme, andcinnamon to the slow cooker. Stirwell. Cook on low for 7 to 9 hoursor on high for 3½ to 4 hours oruntil turkey is cooked through andno longer pink.

4. If cooking on low, raise the heat tohigh. Stir in mixed vegetables, andcook for 30 minutes. Season withsalt and pepper.

5. To make dumplings, combineflour, cornmeal, baking powder,and salt in a mixing bowl. Stir inegg, milk, and melted butter, and

mix well. Drop batter by 1tablespoon measures onto stew.Cover the slow cooker, and cookon high for 35 to 45 minutes oruntil a toothpick inserted into thecenter of a dumpling comes outclean.

Slow SavvyWhen you’re making a prettyapple tart, how the apples lookmatters. But in a stew like this

one, who cares? They fall apartanyway. Here’s an easy way toslice them: peel the apples, and,turning the apple, slice off thesides. Soon all you’ll be leftwith is the core to throw away.

Mexican Turkey with Chiliand Raisins (Picadillo)

While flavored like a traditional chili, theaddition of cinnamon and raisins givesthis adaptation a distinctive character.


2 TB. vegetable oil 1 large onion, peeled and diced 3 garlic cloves, peeled and minced 2 TB. chili powder ½ tsp. ground cinnamon 1½ lb. ground turkey 1 (14.5-oz.) can diced tomatoes½ cup beef stock

1 (4-oz.) can diced mild green chiles 2 TB. cider vinegar ½ cup raisins Salt and freshly ground black pepper 2 cups hot cooked white or yellow rice

1. Heat oil in a medium skillet overmedium-high heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Reduce theheat to low, and stir in chilipowder and cinnamon. Cook for 1minute, stirring constantly. Scrapemixture into the slow cooker.

2. Add turkey, tomatoes, stock, green

chiles, vinegar, and raisins to theslow cooker. Cook on low for 6 to8 hours or on high for 3 or 4 hoursor until turkey is cooked throughand no longer pink. Season withsalt and pepper, and serve overrice.

Slow SavvyUse Picadillo—or any recipesin this chili section—as the

stuffing for bell peppers or thebase for a “tamale pie.” Steamor microwave the peppers untiltender and fill them. For the pie,make a batch of cornbreadbatter. Place the hot Picadillo ina 9×13-inch pan, spread thebatter over the top, and bake itaccording to the cornbreaddirections.

Chapter 12

Meaty MorselsIn This Chapter

• Beef stews from plain to fancy• Stews starring pork and ham• European lamb stews• Delicate veal stews

The term stew is almost synonymous with“hearty meats.” The stew pot has alwaysbeen the repository of meat odds and endsleft over from sectioning larger cuts. It’sonly in the past few decades that stewmeat has found its way into the meat casein its own name. In this chapter, you’ll

find a wide variety of ways to season andsauce stews. Many of these are historicdishes that have been enjoyed forcenturies.

The key to the success of these stews ispatience. You can’t rush the cooking time.Although pork and veal become tenderbefore beef or lamb, all these dishes needmany hours to reach the perfect tendernesslevel.

Choosing Your CutsMany cuts on a cow require long, slowcooking; others are meant to be grilled,broiled, or roasted. Even if you knownothing about beef and what the various

parts are called, you can still pick theright ones for a stew. Just look at the pricetags. Look at the cost of a tenderloin roastand then look at the cost of a brisket. Buythe brisket for the slow cooker.

Price is a good guideline, but there areothers. Anything that says chuck, rump, orshank is a good slow cooker choice. Oneof the best cuts of beef for the slow cookeris the short ribs, also called flanken insome parts of the country. The terminologyfor the major cuts of meat is similar forbeef, lamb, pork, and veal.The cuts of meat from the legs,shoulders, and hindquarters are the bestcuts for slow cooking.

The shape of your slow cooker isanother important consideration. If yourslow cooker is round, a rump roast is yourbest bet. If it’s oval, go with a chuck roastor a brisket.

Beef Stew in Red Wine withMushrooms (Boeuf

Bourguignon)This dish is a classic of French cooking,with mushrooms and herbs flavoring thearomatic red wine sauce.

2 lb. stewing beef, fat trimmed and cut into 1-in. cubes 2 TB. olive oil 1 large onion, peeled and diced 3 garlic cloves, peeled and minced ½ lb. white mushrooms, rinsed, stemmed, and sliced

2 cups dry red wine ½ cup beef stock1 TB. tomato paste 1 TB. chopped fresh parsley 1 tsp. herbes de Provence, or 1 tsp. dried thyme 1 bay leaf 2 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 1½ lb. steamed new potatoes or 2 cups cooked buttered egg noodles


Minimum cook time: 4 hours in a medium slow cooker

1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Arrange beef on thefoil, and broil for 3 minutes perside or until browned. Transferbeef to the slow cooker, and pourin any juices that have collected inthe pan.

2. Heat olive oil in a medium skilletover medium heat. Add onion,garlic, and mushrooms. Cook,stirring frequently, for 4 or 5minutes or until onion is

translucent and mushrooms aresoft. Scrape mixture into the slowcooker.

3. Stir in wine, stock, tomato paste,parsley, herbes de Provence, andbay leaf. Cook on low for 8 to 10hours or on high for 4 or 5 hoursor until beef is tender.

4. If cooking on low, raise the heat tohigh. Mix cornstarch and coldwater in a small cup, and stircornstarch mixture into beef. Cookfor an additional 15 to 20 minutesor until juices are bubbling andslightly thickened. Remove anddiscard bay leaf, and season stewwith salt and pepper. (You can dothis up to 3 days in advance and

refrigerate stew tightly covered.Reheat over low heat, stirringoccasionally.) Serve stew withsteamed new potatoes or butteredegg noodles.

Slow SpeakHerbes de Provence is one ofmy favorite blended seasonings,and you can now find it in manysupermarkets and specialty foodstores. You can make it yourself

by blending equal parts driedthyme, tarragon, chervil,rosemary, basil, and lavender.

Beef StroganoffThe sour cream is what gives the tomatosauce its distinctive flavor in this classiccomfort food dish.

Serves: 4 to 6 Prep time: 15 minutes Minimum cook time: 4¼ hours in a medium

slow cooker

2 lb. stewing beef, fat trimmed and cut into 1-in. cubes 3 TB. unsalted butter 3 TB. vegetable oil 2 large onions, peeled and diced 3 garlic cloves, peeled and minced ¾ lb. white mushrooms, rinsed, trimmed, and sliced2 TB. paprika 1 (8-oz.) can tomato sauce ¾ cup beef stock 1 TB. prepared mustard

1 (1.2-oz.) pkg. dehydrated mushroom gravy mix ¾ cup sour cream Salt and freshly ground black pepper 2 cups cooked buttered egg noodles

Crock TalesBeef Stroganoff was named fora nineteenth-century Russiandiplomat, Count Paul

Stroganoff. It was one of thedishes that became a hallmarkof what Americans years agocalled “continental cuisine.”

1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Arrange beef on thefoil, and broil for 3 minutes perside or until beef is lightlybrowned. Transfer beef to theslow cooker, and pour in anyjuices that have collected in thepan.

2. Heat butter and oil in a largeskillet over medium-high heat.Add onions, garlic, and

mushrooms. Cook, stirringfrequently, for 4 minutes or untilonion is translucent andmushrooms are soft. Reduce theheat to low, and stir in paprika.Cook for 1 minute, stirringconstantly. Scrape mixture into theslow cooker.

3. Stir in tomato sauce, stock,mustard, and gravy mix. Cook onlow for 8 to 10 hours or on highfor 4 or 5 hours or until beef istender.

4. If cooking on high, reduce the heatto low. Stir in sour cream, andseason with salt and pepper. Cookfor 15 to 20 minutes or until themixture is hot. Do not let stew

boil. (You can do this up to 3 daysin advance and refrigerate stewtightly covered. Reheat over lowheat, stirring occasionally.) Servestew over buttered egg noodles.

Variation: This dish works well withchicken and turkey; just reduce the initialcooking time by 2 hours on low or 1 houron high.

Guinness Beef StewFlavorful dark beer and sautéed onionsmake this a rich and hearty stew.

2 lb. stewing beef, fat trimmed and cut into 1-in.

cubes 2 TB. vegetable oil 4 large onions, peeled and thinly sliced 2 garlic cloves, peeled and minced 1 (12-oz.) bottle Guinness Stout beer 1 cup beef stock2 TB. firmly packed dark brown sugar 2 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried 1 bay leaf 2 TB. cornstarch 2 TB. cold water Salt and black pepper

2 cups cooked buttered egg noodles


1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Arrange beef in asingle layer on the foil, and broilfor 3 minutes per side or until beefis lightly browned. Place beef intothe slow cooker along with any

juices that have collected in thepan.

2. Heat oil in a medium skillet overmedium-high heat. Add onions andgarlic, and cook, stirring, for 3minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

3. Add beer, stock, brown sugar,parsley, thyme, and bay leaf. Stirwell. Cook on low for 8 to 10hours or on high for 4 or 5 hoursor until beef is very tender.

4. If cooking on low, raise the heat tohigh. Mix cornstarch with coldwater in a small cup. Addcornstarch mixture to the slowcooker, cover, and cook for an

additional 10 to 15 minutes oruntil juices are bubbling andslightly thickened. Remove anddiscard bay leaf, and season stewwith salt and pepper. (You can dothis up to 3 days in advance andrefrigerate stew tightly covered.Reheat over low heat, stirringoccasionally.) Serve stew withbuttered egg noodles.

Slow Savvy

The general ratio of fresh herbsto dried herbs is about three toone. So if a recipe doesn’t giveyou an equivalent and calls for1 tablespoon fresh herb, use 1teaspoon dried herb.

Old-Fashioned Beef StewHere’s a stew that might remind you ofyour childhood, with potatoes and colorfulvegetables simmered with the beef in anherbed sauce.

Serves: 6 Prep time: 20 minutes Minimum cook time: 4 hours in a large slow cooker

2 lb. stewing beef, fat trimmed and cut into1-in. cubes 2 TB. vegetable oil 1 onion, peeled andchopped 2 garlic cloves, peeledand minced ½ lb. whitemushrooms,

rinsed, trimmed, andhalved, if large 3 carrots, peeled, andcut into ½-in. slices 2 celery ribs, rinsed, trimmed, and sliced 4 large red-skinnedpotatoes, scrubbed and cut into1-in. dice1 large turnip, peeledand cut into 1-in. dice 1 (10-oz.) pkg. frozenpearl

onions, thawed 3 cups beef stock 2 TB. Worcestershiresauce 2 TB. tomato paste 1 TB. fresh thyme or 1tsp. dried 1 bay leaf 1 cup frozen peas,thawed 2 TB. unsalted butter, softened 3 TB. all-purpose flour Salt and freshly groundblack pepper

1. Preheat the oven

broiler, and line abroiler pan with heavy-duty aluminum foil.Arrange beef in a singlelayer on the foil, andbroil for 3 minutes perside or until beef islightly browned. Placebeef into the slowcooker along with anyjuices that havecollected in the pan.

2. Heat oil in a mediumskillet over medium-high heat. Add onion,garlic, and mushrooms.Cook, stirringfrequently, for 3 to 5

minutes or until onion istranslucent andmushrooms are soft.Scrape mixture into theslow cooker.

3. Add carrots, celery,potatoes, turnip, pearlonions, stock,Worcestershire sauce,tomato paste, thyme, andbay leaf. Cook on lowfor 8 to 10 hours or onhigh for 4 or 5 hours oruntil beef is very tender.Add peas for the lasthour of cooking.

4. If cooking on low, raisethe heat to high. Mix

softened butter withflour in a small cup tomake a thick paste. Stirbutter-flour mixture insmall bits into the slowcooker, cover, and cookfor an additional 10 to15 minutes or untiljuices are bubbling andslightly thickened.Remove and discardbay leaf, and seasonstew with salt andpepper. (You can dothis up to 3 days inadvance and refrigeratestew tightly covered.Reheat over low heat,

stirring occasionally.)Variation: I’ve also used lambfor this stew, with the samecooking time.

Chinese Beef StewMushrooms, carrots, and asparagus roundout the colors and textures of this slowcooker version of a Chinese “sand pot”casserole.

½ lb. fresh asparagus spears 2 lb. stewing beef, fat trimmed and cut into 1-in. cubes

2 TB. Asian sesame oil 3 scallions, trimmed and thinly sliced 2 TB. grated fresh ginger 4 garlic cloves, peeled and minced 1 small red onion, peeled and thinly sliced ½ lb. white mushrooms, rinsed, trimmed, and sliced 10 baby carrots, peeled and halved lengthwise1½ cups beef stock 3 TB. soy sauce 2 TB. Chinese oyster sauce 1 TB. firmly packed dark brown sugar 1 TB. Chinese chili oil or

¼ tsp. red pepper flakes 2 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 2 cups cooked white rice or Chinese noodles


1. Rinse asparagus and discardwoody stems. Cut asparagus into

½-inch slices on the diagonal. Setaside.

2. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Arrange beef in asingle layer on the foil, and broilfor 3 minutes per side or until beefis lightly browned. Place beef intothe slow cooker along with anyjuices that have collected in thepan.

3. Heat sesame oil in a mediumskillet over medium-high heat.Add scallions, ginger, garlic, redonion, and mushrooms. Cook,stirring frequently, for 3 to 5minutes or until mushrooms beginto soften. Scrape mixture into the

slow cooker.4. Stir in carrots, stock, soy sauce,

oyster sauce, brown sugar, andChinese chili oil. Cook on low for8 to 10 hours or on high for 4 or 5hours or until beef is very tender.Add asparagus for the last hour ofcooking.

5. If cooking on low, raise the heat tohigh. Mix cornstarch with coldwater in a small cup. Addcornstarch mixture to the slowcooker, cover, and cook for anadditional 10 to 15 minutes oruntil juices are bubbling andslightly thickened. Season withsalt and pepper. (You can do thisup to 3 days in advance and

refrigerate stew tightly covered.Reheat over low heat, stirringoccasionally.) Serve stew overrice or Chinese noodles.

Variation: Try this stew with veal orpork, and reduce the initial cooking timeby 2 hours on low or 1 hour on high.

Slow SpeakOyster sauce is anotherseasoning staple of the Chinesepantry. It’s made from oysters,

brine, and soy sauce, and it’scooked until it’s deep brown,thick, and concentrated. It givesdishes a rich flavor, and it’s notas salty as soy sauce.

Chili Con CarneThere’s nothing like a steaming bowl ofchili on a cold winter’s night or in front ofa football game, and the slow cookermakes it so easy!

3 TB. vegetable oil 1 large onion, peeled and diced 4 garlic cloves, peeled and

minced 1 jalapeño chile, seeds removed, and finely chopped ½ green bell pepper, seeds and ribs removed, and finely chopped 3 TB. chili powder 1 TB. ground cumin1½ lb. lean ground beef 1 (8-oz.) can tomato sauce 2 (14.5-oz.) cans diced tomatoes, drained 1 (15-oz.) can red kidney beans, drained and rinsed Salt and cayenne Sour cream Chopped onion Grated Monterey Jack cheese


1. Heat vegetable oil in a mediumskillet over medium-high heat.Add onion, garlic, jalapeño, andgreen bell pepper. Cook, stirringfrequently, for 3 minutes or untilonion is translucent. Stir in chilipowder and ground cumin. Cookfor 1 minute, stirring constantly.Spoon mixture into the slowcooker.

2. Place ground beef in the skillet,and break up lumps with a fork.Cook beef for 3 to 5 minutes oruntil browned. Remove beef fromthe pan with a slotted spoon, andplace it in the slow cooker.

3. Stir in tomato sauce, tomatoes, andkidney beans. Cook on low for 6to 8 hours or on high for 3 or 4hours. Season with salt andcayenne. (You can do this up to 3days in advance and refrigeratechili tightly covered. Reheat overlow heat, stirring occasionally.)Serve, passing sour cream, onion,and cheese separately.

Slow SpeakChili powder is a blend ofherbs and spices, and if youmake it yourself the base shouldbe ground red chiles and groundcumin. Then add as muchpaprika, ground coriander,cayenne, and oregano as youlike. Some brands also includegarlic powder and onionpowder.

Pork Stew with Dried FruitRoot vegetables are joined by driedapricots and raisins in a light sauceflavored with Dijon mustard.


2 lb. pork shoulder, cut into

1-in. cubes 1 bunch scallions, trimmed and cut into 1-in. pieces 2 carrots, peeled and sliced 2 parsnips, peeled and sliced ½ cup chopped dried apricots ½ cup raisins2 cups chicken stock 2 TB. Dijon mustard 1 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 2 cups cooked buttered egg noodles or rice

1. Rinse pork and pat dry with papertowels. Arrange pork, scallions,carrots, parsnips, apricots, and

raisins in the slow cooker.2. Stir together stock and Dijon

mustard, and add to the slowcooker. Cook on low for 6 to 8hours or on high for 3 or 4 hoursor until meat is tender.

3. If cooking on low, raise the heat tohigh. Mix cornstarch with water ina small cup. Stir in cornstarchmixture, and cook for 15 to 20minutes or until juices arebubbling and slightly thickened.Season with salt and pepper. (Youcan do this up to 3 days in advanceand refrigerate stew tightlycovered. Reheat over low heat,stirring occasionally.) Serve stewover buttered egg noodles or rice.

Variation: If you want to make this stewwith chicken or turkey, reduce the cookingtime by 1 hour on low or 30 minutes onhigh.

Slow SpeakDijon mustard originated inDijon, France, and is known forits clean, sharp flavor. Althoughit’s made just about everywheretoday, the only “must” is that itcontain unfermented grape

juice. Other than that, themustard seeds can be brown orblack, and it can have a tastefrom mild to hair-curling hot.

Cajun Stewed Red Beans andHam

Red beans and rice are a classic inLouisiana, and the ham makes this versioneven heartier.

1 lb. dried red kidney beans, rinsed 1 (1½-lb.) boneless ham steak 2 medium onions, peeled and

finely chopped 2 celery ribs, rinsed, trimmed, and finely chopped 1 green bell pepper, seeds and ribs removed, and finely chopped 2 bay leaves 2 tsp. dried thyme 4 cups water Salt and cayenne 2 to 3 cups cooked white rice


1. Rinse beans in a colander andplace them in a mixing bowlcovered with cold water. Allowbeans to soak overnight. Or placebeans into a saucepan and bring toa boil over high heat. Boil 1minute. Turn off the heat, cover thepan, and soak beans for 1 hour.Drain beans, discard soakingwater, and place them in the slowcooker.

2. Trim ham of all visible fat, and cutham into 1-inch cubes.

3. Add ham, onions, celery, greenbell pepper, bay leaves, thyme,and water to the slow cooker. Stirwell. Cook on low for 8 to 10

hours or on high for 4 or 5 hoursor until beans are very tender.Remove and discard bay leaves.Season with salt and cayenne.(You can do this up to 3 days inadvance and refrigerate stewtightly covered. Reheat over lowheat, stirring occasionally.) Servestew over rice.

Variation: This dish is a snap to makeinto a vegetarian feast by omitting the ham.You might need to add some additionalsalt to compensate.

Crock TalesLouis Armstrong, whose nameis synonymous with NewOrleans jazz, used to sign hisletters “Red beans and ricelyyours.”

Veal Marsala

This garlicky Italian veal stew is fast topull together and a real crowd-pleaser forparties.


¼ cup olive oil 2 lb. veal stew meat, fat trimmed, and cut into 1-in. cubes All-purpose flour for dredging

6 garlic cloves, peeled and minced⅓ cup chopped fresh parsley ¾ cup dry marsala wine ¼ cup chicken stock Salt and freshly ground black pepper 2 cups cooked orzo, pasta, or rice

1. Heat oil in a large skillet overmedium-high heat.

2. Coat veal with flour, shaking offany excess. Add veal cubes to thehot skillet, and brown on all sides.Remove veal from the pan, andplace it in the slow cooker.

3. Add garlic to the skillet. Cook,stirring constantly, for 1 minute.

Scrape garlic into the slowcooker.

4. Add parsley, wine, and stock tothe slow cooker. Cook on low for6 to 8 hours or on high for 3 or 4hours or until veal is tender.Season with salt and pepper. (Youcan do this up to 3 days in advanceand refrigerate stew tightlycovered. Reheat over low heat,stirring occasionally.) Serve stewover orzo, pasta, or rice.

Variation: As is true with many dishes,you can substitute chicken or turkey for theveal and the cooking time won’t change.

Cooker CaveatsWhen you’re browning meatcoated with flour, browning theflour is even more importantthan browning the meat. Thisstep creates a sauce thatthickens slightly but does nottaste pasty. If you don’t want tobrown the veal, thicken thejuices with 1 tablespooncornstarch mixed with 2

tablespoons cold water instead.

Greek Lamb StewPearl onions and dried currants punctuatethis succulent stew’s cinnamon-scentedred wine sauce.

2 lb. lamb stew meat, fat trimmed, and cut into 1-in. cubes 2 TB. olive oil 2 onions, peeled and diced 3 garlic cloves, peeled and minced 1 TB. dried oregano ½ tsp. ground cinnamon

½ tsp. ground coriander 1 (14.5-oz.) can diced tomatoes 1 cup beef stock½ cup dry red wine ¼ cup orange juice 2 TB. lemon juice 3 TB. firmly packed dark brown sugar 1 TB. grated orange zest 1 lb. frozen pearl onions, thawed ¼ cup dried currants 2 TB. cornstarch 1 TB. cold water 2 cups boiled orzo or brown rice


1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Arrange lamb in asingle layer on the foil, and broilfor 3 minutes per side or untillamb is lightly browned. Placelamb in the slow cooker alongwith any juices that have collectedin the pan.

2. Heat oil in a medium skillet over

medium-high heat. Add onions andgarlic, and cook, stirringfrequently, for 3 minutes or untilonions are translucent. Reduce theheat to low and stir in oregano,cinnamon, and coriander. Cook,stirring constantly, for 1 minute.Scrape mixture into the slowcooker.

3. Add tomatoes, stock, wine, orangejuice, lemon juice, brown sugar,orange zest, pearl onions, andcurrants to the slow cooker. Stirwell. Cook stew on low for 8 to10 hours or on high for 4 or 5hours or until lamb is very tender.

4. If cooking on low, raise the heat tohigh. Mix cornstarch with cold

water in a small cup. Addcornstarch mixture to the slowcooker, cover, and cook for anadditional 10 to 15 minutes oruntil juices are bubbling andslightly thickened. (You can dothis up to 3 days in advance andrefrigerate stew tightly covered.Reheat over low heat, stirringoccasionally.) Serve stew overorzo or brown rice.

Slow SpeakOrzo is a rice-shape pasta useda lot in Greek cooking that’snow gaining fans on this side ofthe Atlantic. The best orzo isimported and has very longgrains. Unlike most pastas, itabsorbs the flavors of saucesbeautifully.

Variation: Not a lamb fan? No problem.You can make the stew with beef and thecooking time will remain the same.

Classic French Lamb Stew

(Navarin d’Agneau)Aromatic thyme and rosemary flavor thedelicate white wine sauce for this classicFrench dish.


2 lb. lamb stew meat, fat trimmed, and cut into 1-in. cubes

2 TB. olive oil 2 onions, peeled and diced 4 garlic cloves, peeled and minced ½ lb. mushrooms, rinsed, stemmed, and halved, if large 3 large carrots, peeled and cut into ½-in. pieces 2 cups beef stock 1 cup dry white wine 3 TB. tomato paste 2 TB. fresh thyme or 2 tsp. dried2 TB. chopped fresh rosemary or 2 tsp. dried 2 bay leaves 3 TB. chopped fresh parsley 1 (10-oz.) pkg. frozen pearl

onions, thawed 1 (10-oz.) pkg. frozen peas, thawed 2 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 1½ lb. boiled baby potatoes

1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Arrange lamb in asingle layer on the foil, and broilfor 3 minutes per side or untillamb is lightly browned. Placelamb in the slow cooker alongwith any juices that have collectedin the pan.

2. Heat oil in a medium skillet over

medium-high heat. Add onions,garlic, and mushrooms. Cook,stirring frequently, for 3 minutes oruntil onions are translucent andmushrooms are soft. Scrapemixture into the slow cooker.

3. Add carrots, stock, wine, tomatopaste, thyme, rosemary, bayleaves, parsley, and pearl onionsto the slow cooker. Stir well.Cook stew on low for 8 to 10hours or on high for 4 or 5 hoursor until lamb is very tender. Addpeas for the last hour of cooking.

4. If cooking on low, raise the heat tohigh. Mix cornstarch with coldwater in a small cup. Addcornstarch mixture to the slow

cooker, cover, and cook for anadditional 10 to 15 minutes oruntil juices are bubbling andslightly thickened. Remove anddiscard bay leaves, and seasonstew with salt and pepper. (Youcan do this up to 3 days in advanceand refrigerate stew tightlycovered. Reheat over low heat,stirring occasionally.) Serve withboiled baby potatoes.

Slow SavvyI’ve been faithful to the classicFrench recipe for this stew, butif you want to put the potatoesright into the slow cooker andnot cook them separately, goahead. It will save you washinganother pot.

Part 5

Main Dishes for All Times ofDay

Until now, the pieces of food we’ve beencooking have been small. They’ve been inappetizers, soups, and stews. Now it’stime to get larger. In Part 5, you’ll findrecipes for whole pieces of chicken stillon the bone, as well as shanks and chopsof meat. There’s also a whole section ofpot roasts and a chapter devoted topopular one-dish dinners. But don’t thinkPart 5 is for carnivore cravings only.There’s a wonderful chapter on fish andseafood entrées from around the world,too!

And because your slow cooker can’ttell time, there’s a whole chapter ofrecipes to serve for breakfast and brunch.

“I slime over to the other side of theroom, and when I’m back six hours later

the braised algae is ready to eat. Justamazing. ”

Chapter 13

Brightening Breakfast andBrunch

In This Chapter• Filling hot cereals• Savory bread puddings• Egg dishes for a crowd

Do you shy away from inviting people forbrunch because you think it’s too muchwork early in the day? Or do you pictureyourself endlessly cooking eggs? If so,you’re not alone. I used to be one of you.The slow cooker—and the recipes in thischapter—can change all that. Many of

these treats for early in the day can beprepared to be ready to cook the nightbefore. Eggs are one exception to the rulethat raw and cooked food should not becombined prior to cooking, so you can geteverything ready to go!

As is true with bean dishes and otherfoods that tend to scorch on direct heat,homey thick and hot cereals are foolproofwhen made in the slow cooker. You’llfind recipes for those in this chapter aswell.

Egg-CeteraThe slow cooker is very successful withegg dishes because eggs need to cook at a

low temperature to remain tender. Theprotein in an egg becomes hard at 165°F,which is just about what the slow cookerheats to on low. Eggs should be cooked tothat temperature to make them totally safeand bacteria-free.

The scientific reality is that if eggs arecooked at a high temperature, theytoughen. That might be the objective ifyou’re making fried eggs, because youneed them to be hard enough that you canflip them in the pan without breaking them.But the recipes in this chapter are tenderegg dishes, and the slow cooker treatsthem kindly.

Cutting CholesterolEggs have gotten a bad nutritionalreputation because of the fat andcholesterol in the yolk. But the white is the“good egg.” The white, made up primarilyof protein and water, is what gives eggstheir ability to bind.

If you want to be judicious about cuttingcholesterol, you can use an egg substituteproduct like Egg Beaters. These productsare essentially egg whites tinted yellow.But you can also make your own by using2 egg whites for each whole egg, or if arecipe calls for several eggs, use 2 eggwhites and 1 whole egg for every 2 wholeeggs listed.

Creamy Oatmeal with DriedFruit

Amber maple syrup joins tangy driedcranberries and apricots to flavor thishearty porridge.

2 cups old-fashioned rolled oats or Irish steel-cut oats 1 (12-oz.) can evaporated milk 1½ cups apple juice ¼ cup pure maple syrup¼ cup chopped dried apricots ¼ cup dried cranberries ¼ cup raisins ¾ tsp. ground ginger ½ tsp. salt


1. Grease the slow cooker liberallywith vegetable oil spray or meltedbutter.

2. Add oats, evaporated milk, applejuice, maple syrup, apricots,cranberries, raisins, ginger, andsalt to the slow cooker. Stir well.

3. Cook on low for 5 to 7 hours or onhigh for 2½ to 3 hours or untiloatmeal is soft and mixture is

creamy. Stir halfway throughcooking time. Serve immediately.

Variation: Another morning, try servingthis sweetened with dark brown sugar.Then use raisins in place of other driedfruit and substitute cinnamon for theginger.

Cooker CaveatsIt’s important to use old-fashioned rolled oats or Irishsteel-cut oats for this recipe.

Quick-cooking or instant oatswill turn into textureless mush.

Cornmeal Porridge withRaspberries

This is really a breakfast version ofpolenta, sweetened with brown sugar andspiced with cinnamon.


3½ cups water 1 (12-oz.) can evaporated milk ¼ cup firmly packed light brown sugar 1 cup yellow cornmeal or polenta¼ tsp. ground cinnamon ¼ tsp. ground nutmeg Pinch of salt 1 cup mascarpone cheese 1 pt. fresh raspberries, rinsed

Slow SpeakMascarpone (mas-kar-POHN)is a buttery rich triple-creamcheese from the Lombardyregion of Italy with a verydelicate flavor. If you can’t findit, substitute equal parts butterand cream cheese.

1. Grease the slow cooker liberallywith vegetable oil spray or meltedbutter.

2. Combine water, evaporated milk,and brown sugar in the slowcooker. Stir well to dissolvesugar. Whisk in cornmeal,

cinnamon, nutmeg, and salt.3. Cook on low for 6 to 8 hours or on

high for 3 or 4 hours or untilmixture is very thick. Stir everyfew hours after it comes to a boil.

4. If cooking on high, reduce the heatto low. Stir in mascarpone andwhisk well. Gently fold inraspberries, and cook for 5minutes to warm berries. Serveimmediately.

Variation: Any type of berry is wonderfulin this recipe, as are chopped ripepeaches or plums.

Hot Apple Muesli

This breakfast cereal is similar to anapple cobbler, with raisins added foradditional flavor and texture.

4 Granny Smith apples, peeled, cored, and diced ¾ tsp. ground cinnamon ¼ cup granulated sugar 2 TB. freshly squeezed lemon juice2 cups muesli cereal ½ cup raisins 4 TB. unsalted butter, melted


cooker

1. Grease the inside of the slowcooker liberally with vegetable oilspray.

2. Place apples in a mixing bowl,and toss with cinnamon, sugar, andlemon juice until evenly coated.Stir in muesli cereal and raisins.Transfer mixture to the slowcooker. Drizzle top with meltedbutter.

3. Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or untilapples are tender. Serveimmediately.

Variation: This recipe works equally

well with your favorite granola in place ofthe muesli, and feel free to substitutepeaches for the apples.

Crock TalesMuesli, German for “mixture,”was developed at the end of thenineteenth century by Swissnutritionist Dr. MaximilianOskar Bircher-Benner. Thedoctor recognized the value ofwhole grains as well as fruits in

the diet, and advocated bothraw and toasted cereal grainsbe incorporated.

Scrambled Eggs for a CrowdThis recipe alone is enough reason to buya slow cooker; you can feed a huge crowdout of one pot!


cooker

3 dz. large eggs 1 cup sour creamSalt and freshly ground black pepper

1. Grease the inside of the slowcooker liberally with vegetable oilspray or melted butter.

2. Whisk eggs with sour cream, andseason with salt and pepper. Pourmixture into the slow cooker.

3. Cook on low for 2 to 4 hours oruntil eggs are set. Stir eggs after1½ hours of cooking to break upthe cooked egg portion.

Variation: This recipe is open to endlessadditions. Add anything you’d use asfilling for an omelet—from sautéedmushrooms, peppers, or onions to bits ofcooked bacon or chopped ham—to theeggs as they cook.

Slow SavvyIf you’re making a small amountof scrambled eggs, modify thispreparation method by meltingsome butter in a skillet overlow heat. Add the beaten eggs,

cover the pan, and cook untilthe eggs begin to puff. Stir andturn off the heat.

Spinach and Cheese StrataKids love this for breakfast when it’spaired with ham—just tell them it’s“Green Eggs and Ham.”

3 TB. unsalted butter 1 medium onion, peeled and diced 6 large eggs, lightly beaten 2 cups whole milk 1 TB. herbes de Provence, or 1 tsp. dried thyme, 1 tsp.

dried rosemary, and 1 tsp. dried basilSalt and freshly ground black pepper ⅔ lb. loaf white bread, broken into small pieces 1 (10-oz.) pkg. frozen chopped spinach, thawed 1½ cups grated mozzarella cheese


1. Heat butter in a small skillet overmedium-high heat. Add onion andcook, stirring frequently, for 3minutes or until onion istranslucent. Remove the pan fromthe heat and set aside.


3. Combine eggs, milk, herbes deProvence, salt, and pepper in alarge mixing bowl, and whiskwell. Add bread pieces to thebowl, and stir so bread absorbsegg mixture.

4. Place spinach in a sieve and presswith the back of a spoon to extractas much liquid as possible. Add

onion, spinach, and cheese tobread mixture and stir well.Transfer mixture to the slowcooker.

5. Cook on low for 4 to 6 hours oruntil the mixture is puffed and aninstant-read thermometer insertedin the center reads 165°F. Serveimmediately.

Variation: Try this with chopped broccolior chopped asparagus and cheddar cheeseinstead of spinach and mozzarella.

Cooker CaveatsNever rinse eggs before usingthem. The water makes theshells porous and can cause theeggs to spoil faster and allowbacteria to enter.

Sausage, Apple, and SageRaisin Bread Strata

This dish has a sweet and savory balance,with sweet apple and raisins in contrast tothe hearty sausage.


1 large Golden Delicious apple 8 large eggs 3½ cups whole milk Salt and freshly ground black pepper 1 cup grated mozzarella cheese ¾ lb. loaf raisin bread, cut into ½-in. cubes

¾ lb. bulk breakfast sausage 2 TB. unsalted butter 1 small onion, peeled and diced 3 TB. granulated sugar ¼ cup chopped fresh sage or 1 TB. dried ½ tsp. ground cinnamon

1. Peel apple and cut into quarters.Discard core and slice quartersinto thin slices.


3. Combine eggs, milk, salt, andpepper in a mixing bowl, andwhisk well. Stir in mozzarellacheese and bread cubes, and stir

so bread absorbs egg mixture.4. Place a large skillet over medium-

high heat. Add sausage, breakingup lumps with a fork. Cooksausage, stirring frequently, for 5minutes or until browned. Removesausage from the pan with a slottedspoon and add to bread mixture.Discard sausage grease.

5. Return the skillet to the stove, andreduce the heat to medium. Addbutter and onion. Cook, stirringfrequently, for 3 minutes or untilonion is translucent. Add apple,sugar, sage, and cinnamon to theskillet. Cook, stirring frequently,for 5 minutes or until applesoftens. Stir apple into bread

mixture. Transfer mixture to theslow cooker.


Variation: If raisin bread isn’t available,use a ¾-pound loaf French or Italianbread and add ½ cup raisins and anadditional ½ teaspoon cinnamon tocustard mixture.

Crock TalesAlthough there isn’t really aJolly Green Giant, therecertainly was a JohnnyAppleseed. Named JohnChapman, he was born inMassachusetts in 1774. Unlikethe artistic depictions of hispropagating apples by tossingseeds out of his backpack, heactually started nurseries forapple tree seedlings in theAllegheny Valley in 1800. Bythe time of his death in 1845,Chapman had pushed as farwest as Indiana, establishinggroves of apple trees as he

went.

Blueberry French ToastStrata

Lemon zest is a wonderful flavor accent inthis sweet and cheese-less strata.


8 large eggs 3½ cups whole milk Salt ⅓ cup granulated sugar 1 TB. grated lemon zest 1 tsp. pure vanilla extract¾ lb. loaf challah, Portuguese sweet bread, or white bread, cut into ½-in. cubes 1 pt. fresh blueberries, rinsed, or 2 cups dry-packed frozen blueberries, thawed


2. Combine eggs, milk, salt, sugar,lemon zest, and vanilla extract in a

mixing bowl, and whisk well. Addbread cubes, and stir so breadabsorbs egg mixture. Addblueberries, and stir again.Transfer mixture to the slowcooker.


Variation: Any berry works wonderfullyin this dish. Try orange zest instead of orin addition to lemon, too.

Cooker CaveatsYou can substitute half-and-halffor the whole milk, but do notsubstitute 2 percent milk orskim milk. Milk with a lowerfat content produces a strata thattastes watery rather than rich. Ifskim or 2 percent milk is allyou have in the house, add 2tablespoons melted butter to thecustard mixture for each 1 cup

milk.

Bacon, Corn, and JalapeñoJack Strata

In addition to a hearty brunch dish, youcan serve this strata to 10 to 12 people asa side dish with a grilled or broiledentrée.

8 large eggs 3½ cups whole milk Salt and freshly ground black pepper 1½ cups grated jalapeño jack cheese

¾ lb. loaf French or Italian bread, cut into ½-in. cubes1 lb. bacon, cut into 1-in. pieces 1 (10-oz.) pkg. frozen corn, thawed and drained ½ cup diced pimiento


1. Grease the inside of the slowcooker liberally with vegetable oil

spray or melted butter.2. Combine eggs, milk, salt, and

pepper in a mixing bowl, andwhisk well. Add cheese and breadcubes, and stir so bread absorbsegg mixture.

3. Place a large skillet over medium-high heat, and add bacon pieces.Cook, stirring occasionally, for 5to 7 minutes or until bacon iscrisp. Remove bacon from the panwith a slotted spoon, and add tobread mixture. Stir in corn andpimiento. Transfer mixture to theslow cooker.

4. Cook on low for 4 to 6 hours oruntil mixture is puffed and aninstant-read thermometer inserted

in the center reads 165°F. Serveimmediately.

Variation: For a spicier version of thisdish, substitute Mexican chorizo orPortuguese linguiça sausage for the bacon.Either one of those will really wake upyour taste buds first thing in the morning!

Slow SavvyThe best place to store eggs isin their cardboard carton. The

carton helps prevent moistureloss, and it shields the eggsfrom absorbing odors fromother foods. If you’re not sure ifyour eggs are fresh, submergethem in a bowl of cool water. Ifthey stay on the bottom, they’refine. If they float to the top, itshows they’re old because eggsdevelop an air pocket at oneend as they age.

Potato, Onion, and BaconFrittata

This combination of omelet additions

comes from the Lyon region of France,and all the elements add great flavor to thedish.


½ lb. bacon, cut into 1-in. lengths 2 large red-skinned potatoes, scrubbed and cut into ¼-in. dice

1 large onion, peeled and diced1 garlic clove, peeled and minced 8 large eggs ¼ cup half-and-half 2 TB. chopped fresh parsley Salt and freshly ground black pepper

Slow SavvyIt makes sense to buy 1 pound

of bacon rather than a ½ poundthat sells for almost the sameprice. You can freeze the restby rolling a few slices togetherand then placing the rolls in aplastic bag. That way you don’thave to defrost the whole thing.

1. Place bacon in a large skillet overmedium-high heat. Cook, stirringoccasionally, for 5 to 7 minutes oruntil bacon is crisp. Removebacon from the pan with a slottedspoon and drain on paper towels.Set aside.

2. Discard all but 3 tablespoonsbacon fat from the skillet. Add

potatoes and cook for 10 minutesor until tender, scraping themoccasionally with a heavy spatula.Add onion and garlic to the skilletand cook, stirring frequently, for 5minutes or until onion is soft.

3. Whisk eggs with half-and-half andparsley, and season with salt andpepper. Add vegetable mixtureand bacon to eggs.

4. Grease the inside of the slowcooker liberally with vegetable oilspray or melted butter. Pour eggmixture into the slow cooker.Cook on high for 2 to 2½ hours oruntil eggs are set.

5. Run a spatula around the sides ofthe slow cooker and under the

bottom of the frittata to release it.Slide it gently onto a servingplatter, and cut it into wedges.Serve immediately.

Variation: You can substitute ham orsausage for the bacon, and ½ cup dicedred bell pepper works well cooked alongwith the onion and garlic.

Vegetable Frittata with PastaThis frittata with zucchini, scallions, andtomatoes is delicately flavored with herbsand olives.

1 (6-oz.) pkg. refrigerated fresh angel-hair pasta

3 TB. olive oil 2 small zucchini, rinsed, trimmed, and thinly sliced 4 scallions, trimmed and thinly sliced 3 garlic cloves, peeled and minced 2 ripe plum tomatoes, rinsed, cored, seeded, and finely chopped3 TB. chopped fresh basil or 2 tsp. dried 1 TB. chopped fresh oregano or 1 tsp. dried ¼ cup sliced green olives Salt and freshly ground black pepper 6 large eggs

½ cup freshly grated Parmesan cheese


1. Cook pasta according to packagedirections until al dente. Drain andset aside to cool.

2. Heat olive oil in a large skilletover medium-high heat. Addzucchini, scallions, and garlic.Cook, stirring frequently, for 5

minutes or until zucchini is tender.Add tomatoes, basil, oregano, andolives. Cook mixture, stirringfrequently, for 5 minutes or untilliquid from tomatoes evaporates.Season with salt and pepper, andcool for 10 minutes.

3. Grease the inside of the slowcooker liberally with vegetable oilspray or melted butter. Whisk eggswith cheese, and stir in cookedpasta and vegetables. Pour mixtureinto the slow cooker.

4. Cook on high for 1½ to 2 hours oruntil eggs are set. Run a spatulaaround the sides of the slowcooker and under the bottom of thefrittata to release it. Slide it gently

onto a serving platter, and cut itinto wedges. Serve hot or at roomtemperature.

Cooker CaveatsIt’s important that you cook thevegetables until they’re dry. Ifthey’re not cooked to that point,the frittata will be watery andwon’t come out of the paneasily.

Sausage and Pepper HashDelicate shallots, multiple colors of sweetbell peppers, and numerous herbs makethis hash a luscious base for baked eggs.


2 lb. bulk pork sausage

10 shallots, peeled and minced 6 garlic cloves, peeled and minced 3 yellow bell peppers, seeds and ribs removed, and finely chopped 3 red bell peppers, seeds and ribs removed, and finely chopped 3 green bell peppers, seeds and ribs removed, and finely chopped 1 jalapeño chile, seeds and ribs removed, and finely chopped1 TB. chopped fresh sage or 1 tsp. dried

1 TB. fresh thyme or 1 tsp. dried 1 TB. chopped fresh rosemary or 1 tsp. dried 1 TB. chopped fresh oregano or 1 tsp. dried ½ cup chopped fresh parsley 3 bay leaves Salt and freshly ground black pepper 12 to 16 large eggs

1. Place a large skillet over medium-high heat. Add sausage, breakingup any lumps with a fork, andcook, stirring frequently, for 6 to 8minutes or until sausage isbrowned. Remove sausage fromthe pan with a slotted spoon, drain

on paper towels, and place it inthe slow cooker.

2. Add shallots, garlic, yellow bellpeppers, red bell peppers, greenbell peppers, and jalapeño to theskillet. Cook, stirring frequently,for 3 minutes or until shallots aretranslucent. Scrape vegetables intothe slow cooker, and add sage,thyme, rosemary, oregano, parsley,and bay leaves.

3. Cook on low for 4 to 6 hours or onhigh for 2 or 3 hours or untilvegetables are very soft. Tilt theslow cooker, and skim off as muchgrease as possible. Remove anddiscard bay leaves, and seasonwith salt and pepper.

4. Preheat the oven to 350°F.5. Spread sausage mixture in a

10×14-inch baking dish. Make 12to 16 indentations in the mixturewith the back of a spoon, andbreak 1 egg into each. Sprinkleeggs with salt and pepper, andbake for 12 to 15 minutes or untilegg whites are set. Serveimmediately.

Crock Tales

Hash is a general term for foodthat’s finely chopped. TheEnglish word first appears inthe mid-seventeenth century; itcomes from the French wordhacher, which means “to chop.”Because hash was frequentlymade with leftovers,inexpensive restaurants becameknown as “hash houses.”

Stuffed Brunch PeppersItalian sausage moistened with tomatosauce and eggs are the filling for this easy-to-make brunch dish.


4 bell peppers (any color) that sit evenly when placed on a flat surface 2 TB. olive oil ¼ cup Italian breadcrumbs 1 lb. bulk sweet Italian sausage½ cup spaghetti sauce 4 large eggs

Salt and freshly ground black pepper 3 TB. freshly grated Parmesan cheese

Crock TalesAuthor and traveler MarkTwain was a great fan ofbreakfast. He was quoted assaying that “nothing helpsscenery like ham and eggs.”

1. Cut tops off peppers. Discard topsand seeds, and pull out ribs withyour fingers. Set aside.

2. Heat olive oil in a medium skilletover medium-high heat. Addbreadcrumbs and cook, stirringfrequently, for 2 minutes or untilbrowned. Scrape breadcrumbsinto a small bowl, and set aside.Wipe the skillet clean with papertowels.

3. Add sausage to the skillet,breaking up any lumps with a fork.Cook, stirring frequently, for 6 to 8minutes or until sausage isbrowned. Remove sausage fromthe pan with a slotted spoon, anddrain on paper towels. Place

sausage in a small mixing bowl,and stir in spaghetti sauce.

4. Spoon sausage mixture into thebottom of each pepper, dividing itevenly among them. Arrangepeppers in the slow cooker. Cookon low for 4 to 6 hours or on highfor 2 or 3 hours or until pepperssoften.

5. If cooking on low, raise the heat tohigh. Break an egg into eachpepper, and sprinkle egg with salt,pepper, toasted breadcrumbs, andcheese. Cook for 20 to 30 minutesor until eggs are cooked. Serveimmediately.

Variation: To make this a more delicatedish, use ground beef or ground turkey in

place of the sausage.

Chapter 14

Sensational SeafoodIn This Chapter

• Slow cooked fish relatively fast• Fish with crisp vegetables• Slow cooked vegetable sauces for

delicate fish dishes

Unlike meats, which can take a wholeworkday to cook in the slow cooker, fishand seafood need only a fraction of thattime. In fact, overcooking seafood is moreof a risk than undercooking. That’s whythe slow cooker plays a background rolein creating delicious fish dishes.

What makes these dishes different fromthose in other chapters is that the seafoodis cooked for a very brief time at the endof the cooking cycle. While this is also thecase with the fish stew recipes in Chapter10, many of the recipes in this chapter areintended to keep the vegetables on thecrisp side so the overall cooking time isoccasionally as little as 2 hours.

Fish FamiliesAlthough the recipes in this chapter callfor specific fish, it’s more important touse the freshest fish in the market ratherthan the particular species. All finfish fallinto three basic families, and you can

easily substitute one species for another.Use the following table to make life at thefish counter easier.

A Guide to Fish

Slow SavvyFish is high in protein and lowto moderate in fat, cholesterol,and sodium. A 3-ounce portionof fish has between 47 and 170calories, depending on thespecies, and is an excellentsource of B vitamins, iodine,phosphorus, potassium, iron,and calcium. The mostimportant nutrient in fish may be

the omega-3 fatty acids, theprimary polyunsaturated fattyacids found in the fat and oils offish. They lower low-densitylipoprotein levels (LDL, the“bad” cholesterol) and raisehigh-density lipoprotein levels(HDL, the “good” cholesterol).Fatty fish that live in coldwater, such as mackerel andsalmon, seem to have the mostomega-3 fatty acids.

Italian-Style Baked BluefishTomatoes and other vegetables dotted

with olives glorify this delicious oily fish.¼ cup olive oil 2 celery ribs, rinsed, trimmed, and sliced 1 large onion, peeled and diced 6 garlic cloves, peeled and minced 1 (14.5-oz.) can diced tomatoes, undrained ½ cup dry white wine ¼ cup chopped pitted kalamata olives4 TB. small capers, rinsed and drained 2 TB. chopped fresh parsley 2 tsp. fresh thyme or ½ tsp. dried

2 lb. bluefish fillets, skinned and cut into serving pieces Salt and freshly ground black pepper 2 cups cooked white rice or pasta


1. Heat olive oil in a medium skilletover medium-high heat. Addcelery, onion, and garlic. Cook,

stirring frequently, for 3 minutes oruntil onion is translucent. Scrapemixture into the slow cooker, andadd tomatoes, wine, olives,capers, parsley, and thyme. Cookon low for 5 to 7 hours or on highfor 2½ to 3 hours or untilvegetables are tender.

2. If cooking on low, raise the heat tohigh. Pour vegetable mixture into amixing bowl. Season bluefish withsalt and pepper. Place ½ ofbluefish into the slow cooker andtop with ½ of vegetable mixture.Repeat with the other ½ ofbluefish and vegetable mixture.Cook fish on high for 20 to 30minutes or until cooked through

and flakes easily. Serve fish withrice or pasta.

Variation: If bluefish is a bit too strongfor your taste, try tilapia, cod, or flounderfor a milder flavor. If you don’t live in abluefish part of the country, try mackerelinstead.

Cooker CaveatsMany people think of bluefishas a strong-smelling fish, butthat’s not the case when it’s

freshly caught. When buyingbluefish, there should be no“fishy” smell to the fillets at all.

Chinese-Style Sea Bass withMixed Vegetables

Delicate sea bass is joined with crispvegetables in a light sauce flavored withginger in this easy dish.



1 lb. fresh asparagus spears 3 TB. Asian sesame oil 6 scallions, trimmed and cut into 1-in. pieces 5 garlic cloves, peeled and minced 3 TB. grated fresh ginger 1 small jalapeño chile, seeds and ribs removed, and finely chopped 1 large red bell pepper, seeds and ribs removed, and thinly sliced 1 medium red onion, peeled

and thinly sliced¼ cup soy sauce ¼ cup plum wine or sweet sherry ¾ cup fish stock or chicken stock 1½ lb. sea bass fillets, rinsed and cut into 4 to 6 serving-size pieces Salt and freshly ground black pepper 2 to 3 cups cooked jasmine rice ¼ cup black sesame seeds or toasted white sesame seeds

Slow SavvyToasting sesame seeds is aquick process. Place them in asmall dry skillet over medium-high heat, and shake the pan asthey begin to brown. The entireprocess takes less than 1minute.

1. Rinse asparagus and break offwoody stems. Cut asparagus on the

diagonal into 1-inch pieces. Setaside.

2. Heat sesame oil in a large skilletover medium-high heat. Addscallions, garlic, ginger, andjalapeño. Cook, stirringconstantly, for 30 seconds. Addasparagus, red bell pepper, andred onion to the skillet. Cook,stirring frequently, for 2 minutes.Transfer mixture to the slowcooker.

3. Add soy sauce, plum wine, andstock to the slow cooker. Cook onlow for 3 or 4 hours or on high for1½ to 1¾ hours or until vegetablesare tender-crisp.


high. Season sea bass with salt andpepper, and place it on top ofvegetables. Cook for 30 to 45minutes or until fish is cookedthrough and flakes easily. Servefish and vegetables over rice, andsprinkle with sesame seeds.

Variation: Try this recipe with jumboshrimp instead of sea bass, and they’ll becooked in 15 to 20 minutes.

Halibut in White Wine withPearl Onions and Oranges

Crispy sugar snap peas top this delicatedish with subtle fish cooked with oranges

and herbs.3 scallions 2 navel oranges 2 TB. olive oil 1 celery rib, trimmed and sliced 3 garlic cloves, peeled and minced 1 (1-lb.) pkg. frozen pearl onions, thawed and drained 1 (14.5-oz.) can diced tomatoes, undrained ¼ cup chopped fresh parsley 1½ cups fish stock or chicken stock½ cup dry white wine 1 cup freshly squeezed orange juice 1 bay leaf

Salt and freshly ground black pepper 1½ to 2 lb. halibut fillets, cut into 6 to 8 pieces, rinsed ¾ lb. sugar snap peas, rinsed and stemmed 2 or 3 cups cooked couscous


1. Rinse and trim scallions,discarding all but 2 inches of

green tops. Slice scallions, and setaside.

2. Cut all rind and white pith fromoranges, and cut into ½-inch dice.

3. Heat olive oil in a small skilletover medium-high heat. Addscallions, celery, and garlic, andcook, stirring frequently, for 3minutes or until scallions aretranslucent. Scrape mixture intothe slow cooker.

4. Add pearl onions, tomatoes,parsley, fish stock, white wine,orange juice, and bay leaf to theslow cooker. Season with salt andpepper, and stir well. Cook onlow for 3 or 4 hours or on high for1½ to 2 hours or until bubbling

and vegetables are tender.5. If cooking on low, raise the heat to

high. Add orange pieces, halibutfillets, and sugar snap peas to theslow cooker. Cook for 30 to 50minutes or until fish is cookedthrough and flakes easily. Removeand discard bay leaf. Serveimmediately, spooning halibut andvegetables over couscous.

Variation: Try salmon in this recipe for achange of color as well as flavor.

Slow SavvyI’ve considered nominatingfrozen pearl onions for a NobelPrize. They are such anincredible convenience and notat the sake of quality. It takesforever to peel baby pearlonions; it’s just not worth it.

Cod with Tomatoes andFennel

The slight licorice flavor of the fennel isenhanced by the inclusion of anise-

flavored liqueur in this healthful recipe.


2 medium fennel bulbs ¼ cup olive oil 1 large onion, peeled and thinly sliced 3 garlic cloves, peeled and minced 1 (28-oz.) can diced

tomatoes, drained ½ cup dry white wine½ cup freshly squeezed orange juice 2 TB. Pernod, ouzo, or other anise-flavored liqueur 1 TB. grated orange zest 2 lb. thick cod fillets, cut into serving pieces Salt and freshly ground black pepper

Slow SavvyThis is one dish you can startthe day before you want toserve it. Cook the vegetablesand then refrigerate the mixture.The next day, reheat thevegetables and cook the cod asdirected.

1. Discard stalks from fennel, andsave for another use. Rinse fennel,cut in half lengthwise, and discardcore and top layer of flesh. Slicefennel thinly, and set aside.

2. Heat olive oil in a large skilletover medium-high heat. Add onion

and garlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Add fenneland cook for an additional 2minutes. Scrape mixture into theslow cooker.

3. Add tomatoes, wine, orange juice,Pernod, and orange zest to theslow cooker. Cook on low for 5 to7 hours or on high for 2½ to 3hours or until fennel is tender-crisp.

4. If cooking on low, raise the heat tohigh. Season cod with salt andpepper, and place it on top ofvegetables. Cook for 30 to 45minutes or until fish is cookedthrough and flakes easily.

Variation: Try this recipe with jumboshrimp instead of cod; they cook in 15 to20 minutes.

Rare Tuna with SalsaTopping

As soon as I started reading about chefscooking fish in a 200°F oven, I knew theslow cooker would be even better! Thisrobust, meaty fish remains perfectly rare,and the salsa is a great topping.

4 to 6 (6-oz.) tuna steaks, at least ¾ in. thick 3 TB. olive oil

2 TB. ground cumin 2 TB. chili powder Salt and freshly ground black pepper

4 ripe plum tomatoes, rinsed, cored, and diced 3 scallions, rinsed, trimmed, and chopped 3 TB. snipped fresh chives 2 TB. freshly squeezed lime juice

Serves: 4 to 6 Prep time: 15 minutes Minimum cook time: 1 hour in a medium slow

cooker

1. Rub tuna with 1 tablespoon oliveoil. Combine cumin, chili powder,salt, and pepper in a small bowl.Rub mixture on both sides of tuna,and place tuna in the slow cooker.Cook on high for 40 minutes. Turntuna gently with a slotted spatula.

2. Combine remaining olive oil withtomatoes, scallions, chives, andlime juice. Season with salt andpepper. Top tuna with salsa, andcook on high for an additional 20to 30 minutes for rare tuna orlonger for fish that’s more done.Serve immediately.

Variation: Salmon is a good substitute fortuna, and it takes the same amount of timeto cook.

Cooker CaveatsAs they do on restaurant menus,I feel obligated to tell you thatsome health authorities warnagainst eating uncooked andundercooked fish and seafood,along with meats.

Monkfish with Cabbage andBacon

Monkfish is called “poor man’s lobster”because of its sweet flavor and a texturesimilar to the prized crustacean. Blanchedcabbage and hearty bacon are a greatcombination with it.


cooker

½ small (1½-lb.) head Savoy or green cabbage ¼ lb. bacon, diced 2 lb. monkfish fillets, trimmed and cut into serving pieces 3 garlic cloves, peeled and minced 1 cup fish stock or bottled clam juice 2 TB. snipped fresh chives1 TB. chopped fresh parsley 1 TB. chopped fresh basil or 1 tsp. dried 2 tsp. fresh tarragon or ½ tsp.

dried 2 tsp. grated lemon zest Salt and freshly ground black pepper 2 TB. unsalted butter 1 to 1½ lb. steamed new potatoes

1. Rinse and core cabbage. Cutcabbage into wedges and thenshred. Bring a large pot of saltedwater to a boil. Add cabbage andboil for 4 minutes. Drain cabbageand place it in the slow cooker.

2. Cook bacon in a heavy skillet overmedium heat for 5 to 7 minutes oruntil crisp. Remove bacon fromthe pan with a slotted spoon, andplace it in the slow cooker. Raise

the heat to high, and sear monkfishin the bacon fat on all sides,turning the pieces gently withtongs, until browned. Refrigeratemonkfish.

3. Add garlic, stock, chives, parsley,basil, tarragon, and lemon zest tothe slow cooker. Cook on low for3 or 4 hours or on high for 1½ to 2hours or until cabbage is almosttender.

4. If cooking on low, raise the heat tohigh. Season monkfish with saltand pepper, and place it on top ofvegetables. Cook monkfish for 30to 45 minutes or until cookedthrough. Remove monkfish fromthe slow cooker and keep it warm.

Add butter to cabbage, and stir tomelt butter. Season with salt andpepper.

5. To serve, mound equal-sizeportions of cabbage on each plate.Slice monkfish into medallions,and arrange on top of cabbage.Serve with steamed new potatoes.

Variation: If monkfish is hard to findwhere you live, try thick fillets of halibutor cod instead. The cooking time is thesame.

Slow SpeakTo sear is to quickly brownfood in very hot fat. In additionto browning the food, searingseals the outer layer so itsjuices don’t escape as readilyduring cooking. When searingfood, always turn it with tongsrather than a meat fork, whichpunctures the skin and lets allthe juices escape.

Moroccan Fish TagineAromatic Middle Eastern spices andolives flavor this lean and light dish.


⅔ cup olive oil ¼ cup freshly squeezed lemon

juice ¼ cup dry white wine 2 TB. chopped fresh cilantro 1 TB. paprika 1 tsp. ground cumin 1 tsp. ground ginger ½ tsp. salt ¼ tsp. cayenne 1½ lb. cod, halibut, or other firm-fleshed whitefish, rinsed and cut into serving pieces2 large onions, peeled and diced 3 garlic cloves, peeled and minced 1 cup fish stock or bottled clam juice ½ cup sliced green olives

Salt and freshly ground black pepper 2 or 3 cups cooked couscous

Crock TalesA tagine might sound exotic, butit’s basically a Moroccan stewthat can feature just about anysort of fish, meat, or poultry aslong as it also contains olivesand spices such as cumin.

1. Combine ½ cup olive oil, lemonjuice, wine, cilantro, paprika,cumin, ginger, salt, and cayenne ina heavy, resealable plastic bag.Mix well and add fish. Marinatefish in the refrigerator for 2 to 4hours, turning the bag occasionallyso fish marinates evenly.

2. Heat remaining olive oil in amedium skillet over medium-highheat. Add onions and garlic, andcook, stirring frequently, for 3minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

3. Drain marinade from fish, and addliquid to the slow cooker alongwith stock and olives. Return fish

to the bag and refrigerate. Cook onlow for 4 or 5 hours or on high for2 or 3 hours or until onion istender.

4. If cooking on low, raise the heat tohigh. Add fish to the slow cooker,and cook for 30 to 40 minutes oruntil fish is cooked through andflakes easily. Season with salt andpepper, and serve fish with hotcouscous.

Mexican SnapperThis spicy dish comes from Veracruz, andit’s emblematic of the Mexican way tocook fish.

2 TB. olive oil 2 onions, peeled and thinly sliced 4 garlic cloves, peeled and minced 1 jalapeño chile, seeds and ribs removed, and finely chopped 1 TB. chili powder 2 tsp. dried oregano 1 (14.5-oz.) can diced tomatoes, undrained 1 cup fish stock or bottled clam juice2 TB. freshly squeezed lemon juice 2 TB. tomato paste 1 tsp. grated lemon zest

¼ cup sliced green olives 2 lb. red snapper or other firm-fleshed whitefish fillets, cut into serving pieces Salt and freshly ground black pepper 2 cups cooked white or brown rice



over medium-high heat. Addonions, garlic, and jalapeño, andcook, stirring frequently, for 3minutes or until onion istranslucent. Stir in chili powderand oregano. Cook for 1 minute,stirring constantly. Scrape mixtureinto the slow cooker.

2. Add tomatoes, stock, lemon juice,tomato paste, and lemon zest to theslow cooker. Stir well. Cook for 4to 6 hours on low or for 2 or 3hours on high or until vegetablesare tender.

3. If cooking on low, raise the heat tohigh. Stir in olives, and gently addfish. Cook for 20 to 40 minutes oruntil fish is cooked through and

flakes easily. Season with salt andpepper, and serve fish with rice.

Variation: This recipe is also deliciousmade with 2 pounds boneless, skinlesschicken breasts or slices of firm tofu. Addthese foods to the slow cooker at the onsetof cooking, and substitute either chickenor vegetable stock for the seafood stock.

Slow SavvyA chile pepper’s seeds and ribscontain almost all the capsaicin,

the chemical compound thatdelivers the peppers’ punch.Because small chiles haveproportionately more seeds andribs to flesh, a general rule isthe smaller the chili, the hotter.

Shrimp and Shiitake BreadPudding

This bread pudding is topped with acreamy sauce, and the flavors of theshrimp and shiitake blend nicely with theherbs.


12 slices white bread 4 TB. unsalted butter 2 shallots, peeled and minced 1 garlic clove, peeled and minced ½ lb. fresh shiitake or crimini mushrooms, rinsed, stemmed, and sliced ¼ cup brandy 1 lb. cooked shrimp, peeled

and deveined 3 large eggs 1 cup heavy cream½ cup seafood stock or bottled clam juice 2 tsp. fresh chopped tarragon or ½ tsp. dried Salt and freshly ground black pepper ½ cup dry white wine 1 (8-oz.) pkg. refrigerated Alfredo sauce 1 TB. tomato paste 2 TB. chopped fresh chives or 2 tsp. dried Salt and freshly ground black pepper

1. Grease the inside of the slow

cooker liberally with vegetable oilspray.

2. Toast bread slices. Break breadinto small cubes, and place them inthe slow cooker.

3. Heat butter in a medium skilletover medium-high heat. Addshallots, garlic, and mushrooms,and cook, stirring frequently, for 3to 5 minutes until shallots aretranslucent. Increase the heat tohigh and add brandy. Cook for 2 or3 minutes or until brandy hasevaporated. Scrape mixture intothe slow cooker along withshrimp.

4. Whisk together eggs, cream, stock,tarragon, salt, and pepper. Pour

mixture into the slow cooker, andstir well. Press bread into liquidwith the back of a spoon so itabsorbs custard. Cook on low for4 to 6 hours or on high for 2 or 3hours or until a toothpick insertedinto the center comes out clean.

5. While pudding is cooking, makesauce. Pour wine into a smallsaucepan, and boil over high heatuntil it’s reduced in volume by ½.Add Alfredo sauce, tomato paste,and chives. Stir until smooth, andseason with salt and pepper. Passsauce separately.

Variation: Feel free to try cooked lobster,crabmeat, or cubes of leftover fish inplace of the shrimp.

Slow SavvyThe oven broiler is the bestway to toast large amounts ofbread at the same time. Placethe oven rack about ⅓ of theway down, and arrange thebread on baking sheets. Watchthe bread carefully, though.You’ve only got a few secondsbetween nicely toasted andburned.

Spanish Seafood and Rice(Paella)

Precious aromatic saffron flavors andcolors the rice that mixes with bellpeppers and herbs in this classic dishfrom Valencia.


2 TB. olive oil 1 onion, peeled and diced 3 garlic cloves, peeled and minced ½ red or green bell pepper, seeds and ribs removed, and cut into ½-in. dice 2 cups long-grain converted rice 4 cups seafood stock or bottled clam juice 1 tsp. dried oregano 1 tsp. dried thyme1 bay leaf ½ tsp. crushed saffron threads Salt and freshly ground black pepper

1 (10-oz.) pkg. frozen artichoke hearts, thawed 1 cup frozen peas, thawed ¾ lb. extra large (16 to 20 per lb.) raw shrimp, peeled and deveined ½ lb. sea scallops, rinsed and halved ½ lb. swordfish, rinsed and cut into 1-in. cubes

Crock Tales

Ounce for ounce, saffron is themost expensive food in theworld. All the individualthreads are harvested by handfrom the purple crocus.

1. Heat olive oil in a medium skilletover medium-high heat. Addonion, garlic, and red bell pepper.Cook, stirring frequently, for 3minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

2. Add rice, stock, oregano, thyme,bay leaf, and saffron to the slowcooker, and stir well. Cook on lowfor 4 to 6 hours or on high for 2 or

3 hours or until rice is almosttender.

3. If cooking on low, raise the heat tohigh. Season mixture with salt andpepper, and remove and discardbay leaf. Stir in artichoke hearts,peas, shrimp, scallops, andswordfish. Cook for an additional30 to 45 minutes or until shrimpare pink.

Variation: To augment the seafood withchicken, cut boneless, skinless breasts into1-inch cubes and add them to the slowcooker for the initial cooking time.

Chapter 15

Our Feathered FriendsIn This Chapter

• An international collection ofchicken recipes

• Delicious ways to eat turkey whenit’s not Thanksgiving

• Recipes for “other white meats”

Chicken in all forms is becoming themainstay of many diets. And why not? It’sa healthful and relatively inexpensivesource of protein that can be preparedmyriad ways. Chicken is like a blankcanvas to cooking. Its natural delicacy

means that it absorbs seasonings superbly,and a wide range of flavors at that.Perhaps that’s another reason whyAmericans are eating so much chicken!It’s impossible to be bored by it.

The slow cooker is the perfect pot forcooking chicken because there’s almost noway the chicken can become dry with theway the slow cooker cooks. Turn thepage; you’ll find a wide range of recipesfor treating this poultry pal in this chapter.

Safety FirstChicken and all meats should always berinsed under cold running water afterthey’re taken out of the package. If it’s

going to be prebrowned in the oven or in askillet on the stove, pat the pieces drywith paper towels and then wash yourhands. Chicken often contains salmonella,a naturally occurring bacteria that’s killedby cooking, but you don’t want to transferthis bacteria to other foods.

For the sake of food safety, if you’recooking a whole chicken in the slowcooker, it’s best to cook it on high. Thelow heat might keep the meat of a wholebird in the bacterial danger zone for morethan 2 hours. High is the way to go.

Chicken in Red Wine (Coqau Vin)

Go into any bistro in Paris, and you’relikely to find this hearty dish of chicken,mushrooms, and pearl onions simmered inherbed wine on the menu.

1 (3- to 4-lb.) chicken or 6 chicken pieces of your choice (breasts, thighs, legs) with bones 2 cups dry red wine ½ cup chicken stock 3 garlic cloves, peeled and minced 1 tsp. dried thyme 1 bay leaf1 (1-lb.) bag frozen pearl onions, thawed ½ lb. white mushrooms, rinsed, stemmed, and halved

1 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 1½ lb. oven-roasted or steamed potatoes



2. If using a whole chicken, cut it intoserving pieces. Rinse chicken, andpat dry with paper towels.Arrange chicken on the foil, andbroil for 3 to 5 minutes or untilbrowned. Turn pieces, and brownthe other side. Arrange chicken inthe slow cooker.

3. Combine wine, stock, garlic,thyme, bay leaf, pearl onions, andmushrooms in the slow cooker.Arrange chicken pieces in thecooker, skin side down. Cook onlow for 6 to 8 hours or on high for3 to 4 hours or until chicken iscooked through, tender, and nolonger pink. Remove chicken andvegetables from the slow cooker

with a slotted spoon, and coverwith foil to keep them warm.

4. Pour cooking liquid from the slowcooker into a saucepan, and bringit to a boil over high heat. Boiluntil liquid is reduced in volumeby half. Mix cornstarch and waterin a small cup, and add cornstarchmixture to the boiling liquid.Reduce the heat to low, andsimmer sauce for 2 minutes oruntil juices are bubbling andslightly thickened. Remove anddiscard bay leaf, season with saltand pepper, and pour sauce overchicken. Serve chicken with oven-roasted or steamed potatoes.

Variation: For a lighter-tasting and -toned

dish, try this recipe with a dry white wineinstead of the traditional red.

Cooker CaveatsWhen cooking with wine or anyother acid such as lemon juice,it’s important to use a stainless-steel or coated steel pan ratherthan aluminum. When mixedwith the wine or acid, analuminum pan can impart ametallic taste to the dish.

Chicken Fricassee with WildMushrooms

Woodsy wild mushrooms flavor thedelicate cream sauce for this historicAmerican dish.


1 (3- to 4-lb.) chicken or 6 chicken pieces of your choice

(breasts, thighs, legs), with bones 8 TB. unsalted butter 3 shallots, peeled and diced 2 garlic cloves, peeled and minced 3 TB. all-purpose flour 1½ cups chicken stock 3 TB. chopped fresh parsley1 TB. fresh thyme or 1 tsp. dried 1 TB. fresh rosemary or 1 tsp. dried ¾ lb. wild mushrooms, rinsed, stemmed, and sliced ½ cup heavy cream Salt and freshly ground black pepper

2 cups cooked white or brown rice

Slow SpeakFricassee (frick-a-SEE ) is anold method for creating a tenderchicken dish. The chicken islightly cooked in butter beforeit’s stewed with liquid andvegetables.

1. If using a whole chicken, cut it intoserving pieces. Rinse chicken andpat dry with paper towels.

2. Heat 3 tablespoons butter in alarge skillet over medium-highheat. Add chicken pieces, brownon both sides, and cover the pan.Cook for 5 minutes and thentransfer chicken to the slowcooker.

3. Add shallots and garlic to theskillet. Cook, stirring frequently,for 3 minutes or until shallots aretranslucent. Reduce the heat tolow, and stir in flour. Cook for 1minute, stirring constantly. Raisethe heat to medium-high, and stir instock. Bring to a boil, and simmer

for 2 minutes. Stir in parsley,thyme, and rosemary. Pour mixtureover chicken in the slow cooker.Cook for 6 to 8 hours on low or 3or 4 hours on high or until chickenis cooked through, tender, and nolonger pink.

4. While chicken is cooking, heatremaining 5 tablespoons butter in amedium skillet over medium-highheat. Add mushrooms and cook,stirring frequently, for 5 minutes oruntil mushrooms are soft.

5. If cooking on low, raise the heat tohigh. Stir mushrooms and creaminto the slow cooker, and seasonwith salt and pepper. Cook for anadditional 20 to 30 minutes or

until sauce is bubbly. Servechicken over rice.

Chicken PaprikashSour cream is used to finish this classicHungarian chicken dish, usually preparedwith thighs.

2 TB. vegetable oil 1 TB. unsalted butter 1 large onion, peeled and thinly sliced 3 garlic cloves, peeled and minced 4 TB. paprika, preferably Hungarian 6 skinless chicken thighs

1 (14.5-oz.) can diced tomatoes, undrained½ cup chicken stock ½ cup dry white wine 1 TB. fresh thyme or 1 tsp. dried 2 TB. cornstarch 2 TB. cold water ⅓ cup sour cream Salt and freshly ground black pepper 2 cups buttered egg noodles


cooker

1. Heat vegetable oil and butter in alarge skillet over medium-highheat. Add onion and garlic, andcook, stirring frequently, for 3minutes or until onion istranslucent. Reduce the heat tolow, and stir in paprika. Cook for1 minute, stirring constantly.Scrape mixture into the slowcooker.

2. Rinse chicken and pat dry withpaper towels. Arrange chicken inthe slow cooker. Stir in tomatoes,stock, wine, and thyme. Cook onlow for 6 to 8 hours or on high for

3 or 4 hours or until chicken iscooked through, tender, and nolonger pink.

3. Mix cornstarch with water, andstir cornstarch mixture into theslow cooker. Cook for anadditional 20 to 30 minutes oruntil juices are bubbling andslightly thickened.

4. If cooking on high, reduce the heatto low. Stir in sour cream andcook for 5 to 10 minutes or untilsour cream is heated. Do not letmixture come to a boil. Seasonwith salt and pepper, and servewith buttered egg noodles.

Variation: Veal is as good in this dish aschicken, and it cooks in the same amount

of time.

Cooker CaveatsSour cream can curdle if it’sallowed to boil, so always addit at the end of cooking a dish.Stir in the sour cream and allowthe mixture to cook on low untilthe juices are once again hot.Then turn off the heat.

Curried Chicken with DriedCurrants (Country Captain)

The light stock sauce for this historic dishis laced with a bit of dry sherry foradditional character.


1 (3- to 4-lb.) chicken or 6 chicken pieces of your choice

(breasts, thighs, legs) with bones 3 TB. unsalted butter 1 large onion, peeled and diced 3 garlic cloves, peeled and minced 1 red bell pepper, seeds and ribs removed, and diced 1 TB. curry powder ½ tsp. ground ginger

½ tsp. ground allspice ½ tsp. dried thyme ⅔ cup dried currants 1 (14.5-oz.) can diced tomatoes, undrained ⅔ cup chicken stock

⅓ cup dry sherry 2 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 2 cups cooked white or brown rice


2. If using a whole chicken, cut it intoserving pieces. Rinse chicken andpat dry with paper towels.Arrange chicken on the foil, andbroil for 3 to 5 minutes or untilbrowned. Turn and brown theother side. Arrange chicken in theslow cooker.

3. Melt butter in a medium skilletover medium-high heat. Addonion, garlic, and red bell pepper.Cook, stirring frequently, for 3 to 5minutes or until onion istranslucent and pepper begins tosoften. Add curry powder, ginger,allspice, and thyme to the pan.Cook for 1 minute, stirringconstantly.

4. Scrape mixture into the slowcooker. Add currants, tomatoes,stock, and sherry. Stir well. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until chicken iscooked through, tender, and nolonger pink.


high. Mix cornstarch and coldwater in a small cup. Stir mixtureinto the slow cooker, and cook foran additional 10 to 20 minutes oruntil liquid is bubbling and hasslightly thickened. Season withsalt and pepper and serve with hotrice.

Crock TalesCountry Captain is a chickendish that dates to Colonial

times. Some food historians sayit originated in Savannah,Georgia, a major port for thespice trade. Other sources say aBritish captain brought thecurry-flavored dish back fromIndia.

Chicken CacciatoreThe tomato sauce is infused with manydifferent herbs in this robust way to cooktender chicken breasts.


3 TB. olive oil 1 large onion, peeled and diced 3 garlic cloves, peeled and minced ½ green bell pepper, seeds and ribs removed, and finely chopped 4 (6-oz.) boneless, skinless chicken breast halves

1 (8-oz.) can tomato sauce ½ cup dry white wine

½ cup chicken stock 2 TB. fresh oregano or 2 tsp. dried 1 TB. fresh thyme or 1 tsp. dried 1 TB. fresh rosemary or 1 tsp. dried 1 bay leaf Salt and freshly ground black pepper 2 cups cooked orzo or rice

Crock TalesCacciatore is Italian for“hunter’s style.” A number ofdishes from chicken to beef toveal use cacciatore as a handle,but all it means is that the dishis cooked with tomatoes. Therest of the ingredients are up tothe cook.


over medium-high heat. Addonion, garlic, and green bellpepper. Cook, stirring frequently,for 3 minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

2. Rinse chicken and pat dry withpaper towels. Arrange chicken ontop of vegetables in the slowcooker.

3. Combine tomato sauce, wine,stock, oregano, thyme, rosemary,and bay leaf in a small bowl. Pourmixture over chicken. Cook onlow for 4 to 6 hours or on high for2 or 3 hours or until chicken iscooked through, tender, and nolonger pink. Remove and discard

bay leaf, and season with salt andpepper. Serve chicken with orzoor rice.

Chinese Red-CookedChicken

Simmering foods in aromatic stock is oneof the oldest forms of Chinese cooking andis gaining popularity in this country.

1 (3- to 4-lb.) chicken or 6 chicken pieces of your choice (breasts, thighs, legs) with bones 2 TB. Asian sesame oil 4 scallions, rinsed, trimmed,

and sliced 6 garlic cloves, peeled and minced 2 TB. grated fresh ginger¾ cup tamari ¾ cup chicken stock ¼ cup dry sherry ¼ cup firmly packed dark brown sugar 1 tsp. Chinese five-spice powder 2 cups cooked white rice or fried rice




2. If using a whole chicken, cut it intoserving pieces. Rinse chicken andpat dry with paper towels.Arrange chicken on the foil, andbroil for 3 to 5 minutes or untilbrowned. Turn and brown theother side. Arrange chicken in theslow cooker.

3. Heat sesame oil in a small skilletover medium-high heat. Addscallions, garlic, and ginger. Cook,

stirring frequently, for 2 minutes oruntil fragrant. Scrape mixture intoa mixing bowl. Add tamari, stock,sherry, brown sugar, and Chinesefive-spice powder. Stir well todissolve sugar, and pour mixtureover chicken. Cook on low for 6 to8 hours or on high for 3 or 4 hoursor until chicken is cooked through,tender, and no longer pink. Servewith white rice or fried rice.

Variation: This dish is also great servedcold for a picnic. If serving it cold, useboneless, skinless breasts and/or thighs,and reduce the cooking time to 4 to 6hours on low or 2 or 3 hours on high.

Slow SpeakSimilar to soy sauce, tamari isa dark sauce made from soybeans. But unlike soy sauce, ithas a distinctive and mellowflavor rather than beingoverwhelmingly salty. You cansubstitute a light Japanese-stylesoy sauce in a pinch.

Chicken JambalayaWith its combination of chicken, sausage,and shrimp nestled in yellow rice, this isone of the prettiest dishes you’ll bring tothe table.


1 (3- to 4-lb.) chicken or 6 to 8 chicken pieces of your

choice (breasts, thighs, legs) with bones ½ lb. kielbasa or other smoked sausage, cut into ½-in. slices 3 TB. olive oil 2 celery ribs, rinsed, trimmed, and chopped 1 large onion, peeled and diced ½ green bell pepper, seeds and ribs removed, and diced4 garlic cloves, peeled and minced 1 (14.5-oz.) can diced tomatoes, drained 1½ cups chicken stock 1 TB. fresh thyme or 1 tsp.

dried 1 bay leaf 2 (5-oz.) pkg. yellow rice ½ lb. extra-large (16 to 20 per lb.) raw shrimp, peeled and deveined Salt and freshly ground black pepper


2. If using a whole chicken, cut it intoserving pieces, with breasts cutinto 2 sections. Rinse chicken andpat dry with paper towels.Arrange chicken on the foil, andbroil for 3 or 4 minutes or untillightly browned. Turn chicken

pieces with tongs, add sausage tothe broiler pan, and broil for anadditional 3 or 4 minutes. Setaside.

3. Heat olive oil in a medium skilletover medium-high heat. Addcelery, onion, green bell pepper,and garlic. Cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker, andstir in tomatoes, stock, thyme, andbay leaf.

4. Arrange chicken pieces andsausage in the slow cooker. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until chicken iscooked through, tender, and no

longer pink.5. If cooking on low, raise the heat to

high. Stir in rice, and cook on highfor 20 to 30 minutes or until rice isalmost soft. Add shrimp, and cookon high for an additional 10 to 15minutes or until shrimp are pink.Remove and discard bay leaf, andseason with salt and pepper.

Crock TalesJambalaya is a staple of

Louisiana cooking, whereculinary traditions of France,Spain, Italy, and the NewWorld, among others, blended.Jambalaya was the localadaptation of the Spanish ricedish paella and became afavorite among the Cajuns,French transplants who settledin the Louisiana bayous.

Mexican Chicken and Rice(Arroz con Pollo)

Green olives, peas, and tomatoes are allpart of this slow cooked authentic

Mexican dish.


1 (3- to 4-lb.) chicken or 6 chicken pieces of your choice (breasts, thighs, legs) with bones ⅓ cup olive oil 1 large onion, peeled and diced

4 garlic cloves, peeled and minced ½ green or red bell pepper, seeds and ribs removed, and diced 1 TB. paprika 1 TB. chili powder or to taste2 tsp. dried oregano 1 (14.5-oz.) can diced tomatoes ½ cup dry white wine ½ cup chicken stock 1 bay leaf 1 cup uncooked converted long-grain rice ½ cup sliced pimiento-stuffed green olives 1 cup frozen peas, thawed

Salt and freshly ground black pepper


2. If using a whole chicken, cut it intoserving pieces, with breasts cutinto 2 sections. Rinse chicken andpat dry with paper towels.Arrange chicken on the foil, andbroil for 3 to 5 minutes or untilbrowned. Turn and brown theother side. Arrange chicken in theslow cooker.

3. Heat 2 tablespoons olive oil in amedium skillet over medium-highheat. Add onion, garlic, and greenbell pepper. Cook, stirring

frequently, for 3 minutes or untilonion is translucent. Reduce theheat to low. Add paprika, chilipowder, and oregano. Cook for 1minute, stirring constantly. Scrapemixture into the slow cooker.

4. Add tomatoes, wine, stock, andbay leaf to the slow cooker. Cookon low for 4 to 6 hours or on highfor 2 or 3 hours or until chicken iscooked through.

5. While chicken is cooking, addremaining oil to the skillet. Cookrice for 3 or 4 minutes, stirringfrequently, or until grains areopaque and lightly browned.Remove the pan from the heat andset aside.

6. If cooking on low, raise the heat tohigh. Add rice to the slow cooker.Cook for 1 hour or until rice isalmost tender and chicken is nolonger pink. Add olives and peasto the slow cooker, and cook for10 to 15 minutes or until peas arehot. Remove and discard bay leaf,and season with salt and pepper.

Cooker CaveatsFor the success of this dish and

other dishes that include rice,it’s important that you use long-grain converted rice. A shorter-grain rice will turn to mush.Converted white rice hasundergone a steam-pressureprocess that makes the grainsfluffier and keeps them separatewhen cooked.

Cranberry-Glazed TurkeyMeatloaf

The slow cooker’s low heat and its closedenvironment keep this lean, herbed turkeyloaf very moist.


4 TB. unsalted butter 2 onions, peeled and diced 2 garlic cloves, peeled and minced 1 celery rib, trimmed and chopped 1½ lb. ground turkey 2 large eggs, lightly beaten

½ cup plain breadcrumbs 1 TB. chopped fresh sage or 1 tsp. dried 1 TB. fresh thyme or 1 tsp. driedSalt and freshly ground black pepper ½ cup Cranberry Chutney (recipe in Chapter 21) or canned whole berry cranberry sauce 3 cups stuffing or mashed potatoes

Slow SavvyStore your dried herbs andspices in a cool, dark place topreserve their potency—not inpretty, clear jars over the stove.To test for freshness andpotency, simply smell thecontents. If there’s no strongaroma, you need a new bottle.

1. Melt butter in a medium saucepanover medium-high heat. Addonions, garlic, and celery. Cook,stirring frequently, for 3 minutes oruntil onions are translucent.Scrape mixture into a mixing

bowl. Add turkey, eggs,breadcrumbs, sage, thyme, salt,and pepper. Mix well to combine.

2. Fold a sheet of heavy-dutyaluminum foil in half, and place itin the bottom of the slow cookerwith the sides of the foil extendingup the sides of the slow cooker.

3. Form meat mixture into an oval orround, depending on the shape ofyour cooker, and place it into thecooker on top of the foil. SpreadCranberry Chutney on top of meat.Cook meatloaf on low for 6 to 8hours or on high for 3 or 4 hoursor until an instant-readthermometer inserted into thecenter of meat reads 165°F.

4. Remove meat from the cooker bypulling up the sides of the foil.Drain off any grease from the foil,and slide meatloaf onto a servingplatter. Serve meatloaf withstuffing or mashed potatoes.

Variation: Try this recipe with groundpork or a combination of pork and veal.The cooking time won’t change.

Turkey TonnatoThis is one of my favorite summer entréesbecause cooking the turkey in the slowcooker means the kitchen doesn’t get hot!And the chilled turkey with tuna sauce is adelicious combination.

1 (1½-lb.) boneless, skinless turkey breast 3 garlic cloves, peeled and cut into quarters 1½ cups chicken stock ½ cup dry white wine 1 onion, peeled and sliced 1 carrot, peeled and sliced 4 sprigs fresh parsley 2 sprigs fresh thyme or 1 tsp. dried 1 bay leafSalt and freshly ground black pepper 1 (6.5-oz.) can imported tuna packed in olive oil ¼ cup freshly squeezed lemon juice

2 TB. anchovy paste ¼ cup mayonnaise 2 TB. capers, drained and rinsed 1½ lb. cold pasta salad or potato salad

Serves: 4 to 6 Prep time: 20 minutes Minimum cook time: 3 hours in a medium slow cooker plus 8 hours to chill

1. Rinse turkey breast and pat drywith paper towels. Place turkey

between two sheets of plasticwrap, and pound with the flat sideof a meat mallet or bottom of asmall saucepan until it’s a uniformthickness. Roll turkey breast into ashape that will fit into your slowcooker, and tie with kitchen string.Make 12 slits around turkeybreast, and insert a garlic sliver ineach one. Place turkey breast inthe slow cooker.

2. Add stock, wine, onion, carrot,parsley, thyme, bay leaf, salt, andpepper to the slow cooker. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until athermometer inserted in the centerof turkey reads 165°F. Remove

turkey from the slow cooker andchill well.

3. Combine tuna, lemon juice, andanchovy paste in a food processorfitted with a steel blade or in ablender. Purée until smooth, andscrape mixture into a mixing bowl.Stir in mayonnaise and capers, andseason with pepper.

4. To serve, remove and discard thestring, and thinly slice turkey.Spoon some sauce on turkeyslices, and pass the restseparately. Serve turkey with coldpasta salad or potato salad.

Variation: You can make the same saucefor poached veal loin. Cook the veal forthe same amount of time.

Slow SavvySave the braising liquid in thisrecipe. It’s a richly flavoredstock and it’s a shame to throwit away. Freeze it and use it inplace of chicken stock whencooking another recipe.

Duck Confit

There’s no question that this is my favoriteway to eat duck. The meat literally fallsoff the bone because it’s so tender aftergently cooking in fat.

Serves: 4 Prep time: 15 minutes Minimum cook time: 7 hours in a medium slow cooker plus 24 hours to marinate

4 duck legs or 1 duck cut into quarters 6 garlic cloves, peeled and minced

2 bay leaves, broken into pieces 1 TB. dried thyme 2 TB. kosher salt 1 tsp. coarsely ground black pepper 2 cups duck fat, chicken fat, or vegetable oil 1 lb. oven-roasted potatoes

1. Rinse duck legs, and pat dry withpaper towels.

2. Combine garlic, bay leaves,thyme, kosher salt, and pepper in asmall bowl. Rub both sides ofduck legs with seasoning mixture,and place duck in a heavy plasticbag. Marinate duck in therefrigerator for 24 hours.

3. If using duck or chicken fat, heat itin the slow cooker on high for 30minutes or until it melts. If usingvegetable oil, pour it into the slowcooker.

4. Remove duck legs from therefrigerator, and rinse under coldrunning water. Arrange duck legsin the slow cooker, skin sidedown. They should be almostsubmerged in fat. Cook on low for7 to 9 hours or until duck isincredibly tender.

5. Remove duck from fat with aslotted spatula. If using duck inother dishes, remove meat from thebones when cool enough to handleand discard bones. Store duck

meat refrigerated, covered with fatfrom the slow cooker. If servingduck legs as an entrée, place themunder a preheated broiler for 4 or5 minutes or until the skin isbrown and crisp. Serve duck withoven-roasted potatoes.

Crock TalesConfit is a gastronomicspecialty of the Gascony regionof France. It can be either duckor goose that’s gently cooked in

fat and then stored submerged infat. This was one of the earliestmethods of preserving meats,and it still produces a dishthat’s melt-in-your-mouthtender.

Chapter 16

Beefing Up DinnerIn This Chapter

• Delicious ways to cookinexpensive cuts of beef

• Family-pleasing pot roast recipesfrom around the world

• International ground beef dishes

After women started working outside thehome in large numbers, dishes like potroast were reserved for weekends. Veryfew cooks felt comfortable leaving a potunattended on a burner or in the oven allday while the house was empty. Today

there’s an alternative—the slow cooker.Pot roast can once again become a dishfor any evening.

Slowly cooked beef dishes use less-expensive cuts of meat than those reservedfor roasting. These succulent cuts, likeshort ribs and chuck, become meltinglytender after many hours of the slowcooker’s gentle heat. In this chapter, you’llfind a number of ways to cook largepieces of beef as well as ground beef.

The Daily GrindGenerally, ground beef is made from theless-tender and less-popular cuts of beef,although it sometimes includes trimmings

from more tender cuts like steak. Grindingtenderizes the meat, and the fat on thesebargain cuts reduces its dryness andimproves flavor of hamburgers or anydish.

The price of ground beef is determinedby the cut of meat it’s from and the amountof fat incorporated into the mix. High-fatmixtures are less costly but shrink morewhen cooked. The least expensiveproduct, made from the shank and brisket,is sold as ground beef and can contain upto 30 percent fat. Moderately pricedground chuck is the next category. Becauseit contains enough fat (about 15 to 20percent) to give it flavor and make itjuicy, yet not enough to cause excessshrinkage, ground chuck is a good choice

for these recipes.The Tiffany of hamburger, boasting 10

percent fat or less, are ground round andground sirloin. Because these areextremely lean cuts, there’s little fat toremove after browning the meat.

Sunday Pot RoastThis is the American classic. It’s madewith potatoes, mushrooms, and othervegetables in a lightly seasoned beefbroth.

1 (2- to 2½-lb.) beef rump or chuck roast 3 TB. vegetable oil

1 onion, peeled and diced 3 garlic cloves, peeled and minced ½ lb. white mushrooms, rinsed, stemmed, and sliced 4 medium red-skinned potatoes, scrubbed and cut into ½-in. cubes 2 carrots, peeled and cut into ½-in. pieces 2 celery ribs, rinsed, trimmed, and cut into ½-in. slices 1 (14.5-oz.) can diced tomatoes, undrained 2 cups beef stock 1 TB. fresh thyme or 1 tsp. dried

1 bay leaf 1 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper


1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Broil beef for 3 to5 minutes per side or until

browned. Set aside.2. Heat vegetable oil in a large

skillet over medium-high heat.Add onion, garlic, and mushrooms.Cook, stirring frequently, for 3 to 5minutes or until onion istranslucent and mushrooms aresoft. Scrape mixture into the slowcooker.

3. Add potatoes, carrots, celery,tomatoes, stock, thyme, and bayleaf, and mix well. Add beef to theslow cooker, pushing it down intoliquid. Cook for 10 to 12 hours onlow or 5 or 6 hours on high oruntil beef and vegetables are verytender.


high. Mix cornstarch with water,and stir cornstarch mixture into theslow cooker. Cook for anadditional 15 to 20 minutes oruntil juices are bubbling andslightly thickened. Remove anddiscard bay leaf, and season potroast with salt and pepper. (Youcan do this up to 3 days in advanceand refrigerate tightly covered.Reheat covered in a 350°F ovenfor 20 to 30 minutes or until hot.)

Variation: You can use just about anyroot vegetable in a pot roast. Try someturnips, parsnips, fennel, or celery root asadditions or substitutions.

Slow SavvyDo you have , I somevegetables like carrots andcelery ribs that have gotten alittle limp in the refrigerator?Save them for stock. Wrap thevegetables and place them inthe freezer, and thaw thembefore they go into the slowcooker to make the stock.

Short Ribs of Beef withRosemary and Celery

This is one of my favorite beef dishes.The delicate celery and aromaticrosemary are the perfect foils for thehearty beef.

Serves: 4 to 6 Prep time: 15 minutes Minimum cook time: 4 hours in a large slow cooker

5 lb. meaty short ribs with

bones or 2½ lb. boneless short ribs ¼ cup vegetable oil 1 large onion, peeled and diced 4 garlic cloves, peeled and minced 2 cups beef stock3 celery ribs, rinsed, trimmed, and sliced 3 TB. chopped fresh rosemary or 1 TB. dried 2 TB. cornstarch 2 TB. cold water Salt and freshly ground black pepper 2 cups buttered egg noodles

Slow SpeakDice means to cut food intosquares of the same size. Insome recipes the size isspecified, while in others theword is open to personalinterpretation because the sizeof the pieces doesn’t matter forthe success of a dish. In thosecases, try not to make the pieceslarger than ½ inch.

1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Broil short ribs for3 or 4 minutes per side or untilbrowned. Arrange short ribs in theslow cooker, and pour in anyjuices that have collected in thepan.

2. Heat vegetable oil in a mediumskillet over medium-high heat.Add onion and garlic, and cook,stirring frequently, for 3 minutes oruntil onion is translucent. Scrapemixture into the slow cooker. Addstock, celery, and rosemary to theslow cooker and stir well. Cookon low for 8 to 10 hours or on high

for 4 or 5 hours or until short ribsare very tender.

3. Remove as much grease aspossible from the slow cookerwith a soup ladle.

4. If cooking on low, raise the heat tohigh. Mix cornstarch with water ina small cup. Stir cornstarchmixture into the slow cooker, andcook on high for 15 to 20 minutesor until juices are bubbling andslightly thickened. Season withsalt and pepper, and serve withbuttered egg noodles. (You can dothis up to 3 days in advance andrefrigerate tightly covered. Reheatcovered in a 350°F oven for 20 to30 minutes or until hot.)

Short Ribs with Beans andBarley (Cholent)

This is a hearty dish, by all means, but it’ssubtly seasoned and has a variety oftextures and delicate flavors.

2 cups dried white beans 5 lb. meaty short ribs with bones, or 2½ lb. boneless short ribs ¼ cup vegetable oil 3 large onions, peeled and diced 2 garlic cloves, peeled and minced3 TB. paprika, preferably Hungarian 1 cup pearl barley

1 lb. new potatoes, scrubbed and halved 4 cups beef stock Salt and freshly ground black pepper

Serves: 6 Prep time: 25 minutes Minimum cook time: 6 hours in a large slow cooker

1. Rinse beans in a colander, andplace them in a mixing bowlcovered with cold water. Allowbeans to soak overnight. Or place

beans into a saucepan and bring toa boil over high heat. Boil 1minute. Turn off the heat, cover thepan, and soak beans for 1 hour.Drain, discard soaking water, andplace beans into the slow cooker.

2. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Broil short ribs for3 or 4 minutes per side or untilbrowned. Arrange short ribs in theslow cooker, and pour in anyjuices that have collected in thepan.

3. Heat 2 tablespoons vegetable oilin a medium skillet over medium-high heat. Add onions and garlic,and cook, stirring frequently, for

10 minutes or until onions arebrowned. Scrape mixture into theslow cooker. Reduce the heat tolow, stir in paprika, and cook for 1minute, stirring constantly. Scrapemixture into the slow cooker.

4. Heat remaining vegetable oil in theskillet over medium heat. Addbarley and cook, stirringconstantly, for 5 minutes or untilbrowned. Add barley to the slowcooker along with potatoes andstock. Cook on low for 12 to 14hours or on high for 6 or 7 hoursor until short ribs are very tender.

5. Remove as much grease aspossible from the slow cookerwith a soup ladle. Season with salt

and pepper. (You can do this up to3 days in advance and refrigeratetightly covered. Reheat covered ina 350°F oven for 45 to 50 minutesor until hot.)

Crock TalesNo cooking is allowed onSaturday, the Sabbath, inorthodox Jewish households, sothis dish was developed to bestarted on Friday afternoon and

then allowed to slowly cookovernight—which is why it’s soperfect for the slow cooker.

SauerbratenThe thickening for the gravy of thistraditional German pot roast comes fromcrushed gingersnap cookies, which alsoreinforce the flavor.


5 hours in a medium slow cooker plus 1 day for marinating

1 cup dry red wine 1 cup beef stock ½ cup red wine vinegar 2 TB. tomato paste 2 TB. Worcestershire sauce 1 TB. Dijon mustard ½ tsp. salt ½ tsp. allspice ½ tsp. groundginger ¼ cup firmly packed dark brown sugar 1 onion, peeled and thinly sliced

3 garlic cloves, peeled and thinly sliced 2 or 3 lb. rump or chuck roast 10 gingersnap cookies, crushed Salt and freshly ground black pepper 3 cups buttered spaetzle or egg noodles

Cooker Caveats

In this recipe, because themarinade becomes the braisingliquid and is subjected to highheat, there’s no danger ofcontamination. As a generalrule, never use a marinade raw.Either discard it or bring it to aboil for at least 5 minutes.

1. Combine wine, stock, vinegar,tomato paste, Worcestershiresauce, Dijon mustard, salt,allspice, ginger, and brown sugarin a heavy resealable plastic bag.Mix well, and add onion, garlic,and beef. Marinate in therefrigerator for 24 to 48 hours,

turning the bag occasionally someat marinates evenly.

2. Transfer beef and marinade to theslow cooker, and stir ingingersnap crumbs. Cook on lowfor 10 to 12 hours or on high for 5or 6 hours or until beef is verytender. Season with salt andpepper.

3. Remove as much grease aspossible from the slow cookerwith a soup ladle. (You can do thisup to 3 days in advance andrefrigerate tightly covered. Reheatcovered in a 350°F oven for 20 to30 minutes or until hot.) Slicebeef, spoon some gravy over it,and serve it with spaetzle or egg

noodles.

Smoked Beef Brisket withBarbecue Sauce

I use the slow cooker in the summer aswell as the winter, especially for long-cooked dishes like this succulent pot roastthat would otherwise heat up the kitchen.

1 cup hickory or mesquite chips 2½ lb. beef brisket 2 garlic cloves, peeled and crushedSalt and freshly ground black pepper

2 cups beef stock 1 cup My Favorite Barbecue Sauce (recipe in Chapter 21) or your favorite sauce


1. Soak wood chips in cold water for30 minutes, and light a charcoalgrill. Drain the wood chips, andsprinkle chips on the hot coals.

2. Rub brisket with garlic, salt, and

pepper. Place brisket on the grillrack, and close the grill’s lid orcover it with a sheet of heavyheavy-duty aluminum foil. Smokebrisket for 10 minutes per side,turning it with tongs.

3. Place brisket into the slow cookerand add stock. Cook brisket for 10to 12 hours on low or 5 or 6 hourson high or until meat is verytender. Season with salt andpepper.

4. Remove as much grease aspossible from the slow cookerwith a soup ladle. (You can do thisup to 3 days in advance andrefrigerate tightly covered. Reheatcovered in a 350°F oven for 20 to

30 minutes or until hot.) Removebrisket from the slow cooker, andslice it against the grain into thinslices. Spoon some pan juicesover meat, and pass barbecuesauce separately.

Variation: You can also use this recipefor a boneless pork shoulder. Reduce thecooking time to 8 to 10 hours on low or 4or 5 hours on high.

Slow SavvyThe best way to rid meat dishes

of unwanted saturated fat is tochill the dish and then removeand discard the solid layer offat that forms on the top. If youwant to eat the dish the sameday it’s made, let the dish standfor 10 to 15 minutes, and use ashallow ladle to gather anddiscard the grease.

Beef Brisket in Red WineSauce

The “secret ingredient” that creates therich, thick gravy in this feast fit forcompany is an envelope of gravy mix.


1 (2- to 2½-lb.) beefbrisket 1 (1.2-oz.) pkg.dehydrated brown gravy mix 2 garlic cloves, peeledand minced 1 TB. herbes deProvence,

or 1 tsp. dried thyme, 1tsp. dried oregano, and 1tsp. dried rosemary1 cup dry red wine ½ cup beef stock Salt and freshly groundblack pepper 2 cups cooked mashed potatoes or butteredegg noodles

Slow SavvyIf you have leftoversfrom this dish, turnthem into barbecuesandwiches the nextnight. Chop up themeat, heat it in someof the juices, andmound it on bunswith barbecue sauce.

1. Preheat the ovenbroiler, and line abroiler pan with heavy-duty aluminum foil.Broil brisket for 3 to 5minutes per side or untilbrowned. Set aside.

2. Pour gravy mix into theslow cooker, and stir ingarlic, herbes deProvence, wine, andstock. Place brisket intothe slow cooker. Cookon low for 10 to 12hours or on high for 5 or6 hours or until meat istender.

3. Turn brisket over with

tongs halfway throughthe cooking process.Season with salt andpepper. Remove asmuch grease as possiblefrom the slow cookerwith a soup ladle. (Youcan do this up to 3 daysin advance andrefrigerate tightlycovered. Reheatcovered in a 350°Foven for 20 to 30minutes or until hot.)

4. Remove brisket from theslow cooker, and sliceit against the grain intothin slices. Spoon some

gravy over meat, andserve with mashedpotatoes or buttered eggnoodles.

Variation: For a fancier dish,use mushroom gravy mix andadd some sautéed mushrooms tothe slow cooker for the lasthour of cooking.

Great American MeatloafTo really make the family happy, servethis with macaroni and cheese as the sidedish. The cheese in the meatloaf helpskeep it moist.

2 TB. vegetable oil 1 medium onion, peeled and diced 2 garlic cloves, peeled and minced 2 large eggs, lightly beaten ¼ cup whole milk ½ cup Italian breadcrumbs½ cup grated mozzarella cheese ½ tsp. dried thyme Salt and freshly ground black pepper 1½ lb. lean ground beef ½ cup ketchup 3 cups mashed potatoes


1. Heat vegetable oil in a smallskillet over medium-high heat.Add onion and garlic, and cook,stirring frequently, for 3 minutes oruntil onion is translucent. Setaside.

2. Combine eggs, milk, breadcrumbs,cheese, thyme, salt, and pepper ina large mixing bowl, and stir well.Add meat and onion-garlic

mixture, and mix well.3. Fold a sheet of heavy-duty

aluminum foil in half, and place itin the bottom of the slow cookerwith the sides of the foil extendingup the sides of the slow cooker.Form meat mixture into an oval orround, depending on the shape ofyour cooker, and place it into thecooker on top of the foil. Spreadketchup on top of meat.

4. Cook meatloaf on low for 6 to 8hours or on high for 3 or 4 hoursor until an instant-readthermometer inserted into center ofloaf reads 165°F.

5. Remove meat from the cooker bypulling it up by the sides of the

foil. (You can do this up to 3 daysin advance and refrigerate tightlycovered. Reheat covered in a350°F oven for 20 to 30 minutesor until hot.) Drain off any greasefrom the foil, and slide meatloafonto a serving platter. Servemeatloaf with mashed potatoes.

Variation: Tired of beef? Try this recipewith a combination of beef, veal, and porkfor a lighter flavor and texture. It cooks inthe same amount of time.

Slow SpeakItalian breadcrumbs areflavored with herbs and cheese.If all you have is plainbreadcrumbs, add 1 tablespoonchopped parsley, 1 tablespoongrated Parmesan cheese, and ½teaspoon dried oregano to therecipe.

Sweet and Sour StuffedCabbage

Ground beef, rice, and seasonings are

cooked slowly with apples and raisins ina sweet and sour tomato sauce in thisAustrian-influenced dish.


1 small head (about 1 lb.) green cabbage 1½ lb. lean ground beef 1 cup cooked white rice 1 small onion, peeled and

grated Salt and freshly ground black pepper 2 McIntosh or Rome apples, peeled, cored, and diced ½ cup raisins 1 (8-oz.) can tomato sauce ½ cup cider vinegar ½ cup firmly packed dark brown sugar

Slow Savvy

If you like cabbage but not thearoma in the house after it’scooked, add a few hunks ofbread to the water in whichyou’re blanching the leaves.The bread acts as a naturaldeodorizer.

1. Bring a 4-quart saucepan of waterto a boil.

2. Remove core from cabbage bycutting around it with a sharpknife. Pull off 10 to 12 largeleaves from outside and set aside.Cut remaining cabbage in ½, andcut off 2 cups thin shreds. Blanchleaves and shreds in the boiling

water for 5 minutes and then drain.3. Combine ground beef, rice, onion,

salt, and pepper in a mixing bowl,and mix well.

4. Place ½ of drained cabbage shredsin the bottom of the slow cooker.Top with ½ of apples and ½ ofraisins.

5. Place ½ cup beef mixture at theroot end of 1 cabbage leaf. Tuck insides, and roll up leaf into acylinder. Repeat with remainingcabbage leaves and beef filling.Place rolls seam side down in theslow cooker in a single layer. Topwith remaining cabbage shreds,apple, and raisins, and start a newlayer of cabbage rolls, if

necessary.6. Mix tomato sauce, vinegar, and

brown sugar in a mixing bowl, andstir well to dissolve sugar. Poursauce over cabbage rolls. Cook onlow for 10 to 12 hours or on highfor 5 or 6 hours or until sauce isbubbly and an instant-readthermometer inserted into beeffilling reads 165°F. Remove asmuch grease as possible from theslow cooker with a soup ladle.(You can do this up to 3 days inadvance and refrigerate tightlycovered. Reheat covered in a350°F oven for 40 to 50 minutesor until hot.)

Variation: For a lighter version, use

ground turkey, pork, or veal for the dish.The cooking time remains the samebecause the cabbage takes so long to cook.

Spaghetti with Meat SauceThis is a traditional Italian sauce, withherbs and mushrooms added as well. Theslow cooking means it doesn’t needconstant stirring.


cooker

¼ cup olive oil 1 large onion, peeled and diced 6 garlic cloves, peeled and minced ½ lb. white mushrooms, rinsed, stemmed, and sliced 1½ lb. lean ground beef 2 TB. dried oregano 1 TB. dried basil 1 TB. granulated sugar2 tsp. dried thyme 1 bay leaf 3 (14.5-oz.) cans diced tomatoes, undrained

1 (8-oz.) can tomato sauce ½ cup dry red wine Salt and freshly ground black pepper or red pepper flakes 4 to 6 cups cooked spaghetti or other cooked pasta Freshly grated Parmesan cheese

Slow SavvyMarkets today are drowning inolive oils. The expensive stuff

is a condiment and is meant tobe drizzled on salads. Thecheap stuff is for frying foodsbefore they’re placed in theslow cooker.

1. Heat olive oil in a large skilletover medium-high heat. Addonion, garlic, and mushrooms.Cook, stirring frequently, for 3 to 5minutes or until onion istranslucent and mushrooms aresoft. Scrape mixture into the slowcooker.

2. Add ground beef to the pan,breaking up any lumps with a fork.Brown beef for 3 to 5 minutes.

Remove beef from the pan with aslotted spoon, and add to the slowcooker.

3. Add oregano, basil, sugar, thyme,bay leaf, tomatoes, tomato sauce,and wine to the slow cooker, andstir well.

4. Cook on low for 8 to 10 hours oron high for 4 or 5 hours. Removeand discard bay leaf, and seasonsauce with salt and pepper.Remove as much grease aspossible from the slow cookerwith a soup ladle. (You can do thisup to 3 days in advance andrefrigerate tightly covered. Reheatover low heat, stirringoccasionally, until hot.) Serve

sauce over cooked spaghetti, andpass sauce and cheese separately.

Variation: You can use a proportion ofmild or hot Italian sausage in place ofsome of the ground beef. Or you cantransform it into spaghetti with meatballsinstead of meat sauce. Form meat intoballs and brown them in a 500°F oven for10 minutes. Then drop them into the liquidin the slow cooker.

Eastern European Beef andCarrots with Dried Fruits

(Tsimmis)The natural sweetness of both carrots and

sweet potatoes are enhanced with driedfruit and apple cider in this easy-to-prepare dish.

2 lb. boneless short ribs or chuck roast, cut into 2-in. cubes 1½ lb. carrots, peeled and cut into ½-in. slices 1½ lb. sweet potatoes, peeled and cut into 1-in. cubes 1 large onion, peeled and diced1 cup dried apricots 1 cup pitted prunes 1 cup apple cider 1 cup beef stock ½ tsp. grated nutmeg ½ to 1 tsp. ground cinnamon

Salt and freshly ground black pepper


1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Brown short ribsfor 3 to 5 minutes per side or untillightly browned. Transfer beef tothe slow cooker.

2. Add carrots, sweet potatoes,

onion, apricots, and prunes to theslow cooker. Combine cider,stock, nutmeg, and cinnamon in amixing bowl, and pour into theslow cooker.

3. Cook on low for 10 to 12 hours oron high for 5 or 6 hours or untilcarrots and beef are very tender.Season with salt and pepper. (Youcan do this up to 3 days in advanceand refrigerate tightly covered.Reheat covered in a 350°F ovenfor 20 to 30 minutes or until hot.)

Crock TalesTsimmis is a traditional dishserved by Eastern EuropeanJews. Its name also has slangmeaning in Yiddish: “What’sthe big tsimmis” means “What’sthe big deal?”

Corned Beef and Cabbage

Here it is, all in one pot and cooking awayall day while you’re gone. This Irish dishcouldn’t be easier to make, and thevegetables absorb flavor from the broth.


1 (2½- to 3-lb.) corned beef brisket 1 onion, peeled and sliced 1 celery rib, sliced

1 carrot, peeled and sliced4 garlic cloves, peeled and minced 1 bay leaf ½ small head green cabbage

1. Cut off as much fat as possiblefrom top of corned beef. Rinse andset aside.

2. Place onion, celery, carrot, garlic,and bay leaf in the slow cooker.Place corned beef on top ofvegetables. Add enough water tocome halfway up sides of cornedbeef.

3. Cut cabbage in half. Cut core fromone half, and slice into wedges.Arrange wedges on top of cornedbeef. Cook on low for 10 to 12

hours or on high for 5 or 6 hoursor until corned beef is tender.Remove as much grease aspossible from the slow cookerwith a soup ladle. (You can do thisup to 3 days in advance andrefrigerate tightly covered. Reheatcovered in a 350°F oven for 20 to30 minutes or until hot.)

4. Remove and discard bay leaf, andthinly slice corned beef. Servewith cabbage and othervegetables.

Variation: You can easily turn this dishinto one called New England BoiledDinner. Instead of cooking in water, usehalf wine and half chicken stock. Voilà!You’ve got it. Then serve it with Dijon

mustard on the side.

Cooker CaveatsCorned beef is cured in salt, sono additional salt should everbe added when cooking it.There’s sufficient salt in thebrisket to season all thevegetables in the slow cookeras well. As curing is not reallynecessary for preserving themeat anymore, many reduced-

sodium brands of corned beefare available today. They’re agood bet for any corned beefdish.

Chapter 17

Beyond BeefIn This Chapter

• Dishes for lamb and veal shanks• Easy pork recipes for chops, roasts,

and country ribs• Hearty European casseroles

Although beef remains the nation’sfavorite red meat, the other four-leggedcreatures have their own sets of fans aswell. The recipes in this chapter give yougreat-tasting ways to cook rosy, rich lamband delicate pork. Veal is also includedbecause, although it’s technically beef, it’s

not cooked in the same way.Shanks, the lower part of animals’ legs,

are perhaps one of the best meats to cookin the slow cooker because they reallyrequire hours of low-temperature cooking.You’ll find that pork and veal don’t takeas much time to cook as lamb or beef, andtheir delicate flavor melds well withseasonings from myriad ethnic cuisines.

The Meat of SubstitutionsOften you can change the meat withoutsacrificing the quality of a recipe as longas the change is in the same flavor andtexture family. For example, beef andlamb are interchangeable in recipes

because both are hearty meats. In the sameway, pork and veal are similar, and bothcan be substituted for whole pieces ofchicken without changing the timing. Butdo ask yourself is if it’s a red meat or awhite meat. Even though veal is a youngcow, the flavor and texture are moresimilar to pork or chicken than beef.

Cooker CaveatsIf you’re substituting chicken or

turkey for pork or veal it’simportant to use an instant-readthermometer to ensure that thepoultry is cooked to the propertemperature of 165°F.

If you see a recipe that calls for a roastand all you have are chops, go ahead anduse the recipe as written and justsubstitute the cut you’ve got on hand.Many times it’s less expensive to buy awhole roast rather than having the butchercut it into chops. Then you can cut thechops as thick as you like.

Braised Lamb Shanks with

Winter VegetablesRed wine and fresh herbs meld magicallywith the richness of lamb for this one-dishmeal.

4 to 6 (12- to 14-oz.) meaty lamb shanks 3 TB. olive oil 1 large onion, peeled and diced 3 garlic cloves, peeled and minced 1 carrot, peeled and thinly sliced 1 celery rib, peeled and thinly sliced 1 cup dry red wine ½ cup water1 (1.2-oz.) pkg. dehydrated

brown gravy mix 2 TB. chopped fresh parsley 2 TB. chopped fresh rosemary or 2 tsp. dried 1 tsp. herbes de Provence or 1 tsp. dried thyme 1 bay leaf Salt and freshly ground black pepper 2 cups buttered egg noodles or steamed potatoes


1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Broil lamb shanksfor 3 to 5 minutes per side or untillightly browned. Arrange lambshanks in the slow cooker, andpour in any juices that haveaccumulated in the pan.

2. Heat olive oil in a medium skilletover medium-high heat. Addonion, garlic, carrot, and celery,and cook, stirring frequently, for 3minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

3. Add wine, water, gravy mix,parsley, rosemary, herbes de

Provence, and bay leaf to the slowcooker, and stir well. Cook lambshanks on low for 8 to 10 hours oron high for 4 or 5 hours or untillamb is very tender.

4. Remove lamb shanks from theslow cooker, and keep warm bycovering shanks with aluminumfoil. Remove and discard bay leaf,and season sauce with salt andpepper. Serve shanks withbuttered egg noodles or steamedpotatoes.

Variation: Rather than browning theshanks in the broiler, smoke them on acharcoal grill, adding soaked mesquitechips to the coals. Then add ½ poundshiitake mushrooms to the slow cooker

with the other vegetables.

Slow SavvyFrequently, lamb shanks have amembrane over the lower partof the bone. It’s not reallynecessary to trim this off, as itbecomes tender after the longhours of cooking.

Greek Lamb and Eggplantwith Custard Topping

(Moussaka)There’s a bit of cinnamon in the meatlayer of this traditional dish, and thearomatic dill flavors the custard.


1 (1-lb.) eggplant, rinsed, trimmed, and cut into 1-in. cubes Salt ⅓ cup olive oil 1 large onion, peeled and diced 2 garlic cloves, peeled and minced 1 lb. lean ground lamb ⅓ cup dry red wine 1 (8-oz.) can tomato sauce 2 TB. chopped fresh parsley 1 tsp. dried oregano ¼ tsp. ground cinnamon 2 TB. unsalted butter 2 TB. all-purpose flour 1 cup whole milk

2 large eggs, lightly beaten ¼ cup freshly grated Parmesan cheese 1 TB. chopped fresh dill or 1 tsp. dried Freshly ground black pepper

1. Place eggplant in a colander, andsprinkle it liberally with salt.Place a plate on top of eggplant,and weight it with cans. Leteggplant sit for 30 minutes, rinsewell, and squeeze eggplant it withpaper towels.

2. Heat ½ of olive oil in a largeskillet over medium heat. Addeggplant cubes, and cook, stirringfrequently, for 5 minutes or untileggplant begins to soften. Transfer

eggplant to the slow cooker.3. Heat remaining olive oil in the

skillet, and add onion and garlic.Cook, stirring frequently, for 3minutes or until onion istranslucent. Scrape mixture intothe slow cooker. Add lamb to theskillet and brown for 3 to 5minutes, breaking up any lumpswith a fork. Transfer lamb to theslow cooker with a slotted spoon.

4. Add wine, tomato sauce, parsley,oregano, and cinnamon to the slowcooker, and stir well. Cook on lowfor 5 to 7 hours or on high for 2½to 3 hours or until eggplant istender.

5. While the mixture is cooking,

prepare topping. Heat butter in asmall saucepan over low heat. Stirin flour, and cook for 2 minutes,stirring constantly. Gradually addmilk, whisking constantly. Bringmixture to a boil, and remove thepan from the heat. Stir in eggs,cheese, and dill. Stir well andseason with salt and pepper.

6. When meat is cooked, if cookingon low, raise the heat to high.Level meat filling, and pourtopping evenly over the top. Cookfor 1 to 1½ hours or until custardis set.

Variation: Not a fan of lamb? Try thisrecipe with ground beef or ground turkeyfor a lighter dish.

Slow SavvyLike tomatoes, eggplants arebotanically classified as fruits,but we treat them as vegetables.Eggplants have male and femalegender, and the males arepreferable because they’re lessbitter and have fewer seeds. Totell a male from a female, lookat the nonstem end. The male isrounded and has a more evenhole; the female hole is

indented.

Chinese Roast PorkServe this flavorful pork with some stir-fried vegetables for a textural contrast,and use any leftovers in fried rice.


2 TB. Asian sesame oil 2 TB. vegetable oil 2 lb. boneless pork loin, or 2 lb. boneless country ribs 6 scallions, rinsed, trimmed, and thinly sliced 2 TB. grated fresh ginger 4 garlic cloves, peeled and minced½ cup hoisin sauce ¼ cup rice wine vinegar ¼ cup chicken stock 1 TB. soy sauce 1 TB. Chinese chili paste with garlic 2 or 3 cups cooked white rice or fried rice

Cooker CaveatsThe success of this recipedepends on the cut of porkhaving a bit of fat. Don’tsubstitute lean pork tenderloin;it will be dry and stringy.

1. Heat sesame and vegetable oils ina medium skillet over medium-high heat. Remove any visible fatfrom pork, add pork to the skillet,

and brown on all sides. Place porkin the slow cooker.

2. Reduce the heat to medium, andadd scallions, ginger, and garlic tothe skillet. Cook, stirringconstantly, for 2 minutes or untilfragrant. Scrape mixture into theslow cooker.

3. Combine hoisin sauce, vinegar,stock, soy sauce, and chili paste ina small bowl. Stir well and pourover meat in the slow cooker.Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or until aninstant-read thermometer insertedinto the center of meat reads155°F. If using a pork loin, turnmeat upside down halfway through

the cooking time if one part ofmeat is out of the liquid. Servepork with white or fried rice.

Variation: Not in a meat mood? Try thiswith a boneless turkey breast tied into acylinder, and cook it to an internaltemperature of 165°F.

Pork Loin with MushroomStuffing

The long, slow cooking process producesa roast that’s meltingly tender anddelicious. The stuffing completes themeal.

½ lb. white mushrooms

3 TB. unsalted butter 1 large onion, peeled and diced 1 celery rib, rinsed, trimmed, and thinly sliced 3 cups dried herb stuffing ¼ cup chicken stock3 garlic cloves, peeled and crushed 1 TB. dried sage 1 tsp. dried thyme Salt and freshly ground black pepper 2 lb. boneless pork loin roast


Minimum cook time: 6 hours in a medium slow cooker


2. Wipe mushrooms with a damppaper towel. Discard stems andslice mushrooms thinly.

3. Heat butter in a medium skilletover medium-high heat. Addonion, celery, and mushrooms, andcook, stirring frequently, for 3 to 5minutes or until onion istranslucent and mushrooms aresoft. Remove the pan from the

heat, and stir in herb stuffing andstock. Scrape mixture into theslow cooker.

4. Combine garlic, sage, thyme, salt,and pepper in a small bowl. Rubseasoning onto pork roast, andplace roast on top of stuffing.Cook on low for 6 to 8 hours oruntil an instant-read thermometerinserted into center of meat reads155°F.

Slow SavvyThis stuffing will seem drywhen you put it in the slowcooker, but don’t worry. Boththe juices that escape from themeat as it cooks and the steamthat forms from the heat of theslow cooker moisten itsufficiently.

Norman Pork Chops withApples and Cream

Many delicate dishes such as this native to

the Normandy region of France joinapples and the region’s famed applebrandy with cream.


4 (8-oz.) pork chops 2 Granny Smith apples 1 cup chicken stock ¼ cup dry white wine 2 TB. Calvados

2 TB. firmly packed light brown sugar 1 TB. fresh chopped sage or 1 tsp. dried 2 TB. cornstarch ½ cup heavy cream Salt and freshly ground black pepper 2 cups cooked white or brown rice

Slow Speak

The apple brandy Calvados isone of Normandy’s culinaryclaims to fame. It’s frequentlybottled with a small apple in thebottom. Although it’sexpensive, it’s well worth themoney, even for cooking.

1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Brown chops for 3to 5 minutes per side or untillightly browned. Transfer chops tothe slow cooker, and pour in anyjuices that accumulated in the pan.

2. Peel and core apples. Cut eachapple into 6 pieces. Place apples

around pork chops in the slowcooker.

3. Combine stock, wine, Calvados,brown sugar, and sage in a mixingbowl, and stir well to dissolvesugar. Pour mixture over porkchops and apples. Cook on low for6 to 8 hours or on high for 3 or 4hours or until pork chops aretender.

4. If cooking on low, raise the heat tohigh. Stir cornstarch into cream,and stir cornstarch mixture into theslow cooker. Cook for anadditional 15 to 20 minutes oruntil juices are bubbling andslightly thickened. Season withsalt and pepper, and serve with

white or brown rice.Variation: Use chicken pieces on thebone—either white or dark—in place ofthe pork chops.

Cuban Pork ChopsThe sunny flavor of these chops comesfrom a combination of heady rum, ginger,and brown sugar.

4 (8-oz.) boneless pork chops, or 1½ lb. boneless country pork ribs 3 TB. vegetable oil 2 large onions, peeled and thinly sliced

3 garlic cloves, peeled and minced 3 TB. grated fresh ginger ¾ cup chicken stock⅓ cup cider vinegar ⅓ cup dark rum ⅓ cup firmly packed dark brown sugar Salt and freshly ground black pepper 2 TB. cornstarch 2 TB. cold water 2 cups cooked white or brown rice

Serves: 4 Prep time: 15 minutes

Minimum cook time: 3½ hours in a medium slow cooker

1. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Brown chops for 3to 5 minutes per side or untillightly browned. Transfer chops tothe slow cooker, and pour in anyjuices that accumulated in the pan.

2. Heat vegetable oil in a largeskillet over medium-high heat.Add onions, garlic, and ginger tothe skillet. Cook, stirringfrequently, for 3 minutes or untilonions are translucent. Arrange

mixture on top of pork chops.3. Combine stock, vinegar, rum, and

brown sugar in a small bowl, andstir well to dissolve sugar. Pourliquid into the slow cooker. Cookon low for 6 to 8 hours or on highfor 3 or 4 hours or until chops aretender.

4. If cooking on low, raise the heat tohigh. Season with salt and pepper.Mix cornstarch with water in asmall cup, and stir cornstarchmixture into juices in the slowcooker. Cook for an additional 15to 20 minutes or until juices arebubbling and slightly thickened.Serve chops with white or brownrice.

Variation: Use chicken pieces on thebone—either white or dark—in place ofthe pork chops.

Slow SavvyTo soften rock-hard brownsugar, add a few slices ofapple, and close the bagsecurely for a day or so. If youneed to use some immediately,chip off some of the hard sugarand dissolve it in water or someof the liquid specified in a

recipe.

Spicy Chinese Pork RibsThis is a hearty dish. Don’t be put off bythe amount of garlic; it becomes verymellow when cooked this way.


2 lb. boneless country pork ribs, cut into 1-in. segments 1 cup water 5 TB. Chinese fermented black beans, coarsely chopped 10 garlic cloves, peeled and minced 2 TB. soy sauce 2 TB. Asian sesame oil1 TB. firmly packed dark brown sugar 2 TB. cornstarch 2 TB. cold water ½ to 1 tsp. red pepper flakes 2 cups steamed white rice 1 bunch scallions, rinsed, trimmed, and thinly sliced

1. Arrange pork ribs in the slow

cooker.2. Combine water, black beans,

garlic, soy sauce, sesame oil, andbrown sugar in a small bowl, andstir well. Pour mixture over ribs.Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or until meatis tender.

3. If cooking on low, raise the heat tohigh. Mix cornstarch with coldwater in a small cup, and stircornstarch mixture into the slowcooker along with red pepperflakes. Cook for an additional 15to 20 minutes or until sauce isbubbling and slightly thickened.Serve over white rice, andsprinkle each serving with

scallions.

Slow SavvyFor a dish like this one, there’sno need to take the time tobrown the pork. It will absorbexcellent color from the sauceingredients. If cooking pork in alight-colored sauce, it’s morevisually appealing to brown itfirst.

Swedish MeatballsAromatic dill adds its delicate flavor tothis traditional dish, which also makes agreat party hors d’oeuvre.

2 TB. unsalted butter 1 small onion, peeled and finely chopped 2 garlic cloves, peeled and minced 1 lb. ground pork 1 lb. ground veal, or anadditional 1 lb. ground pork 2 large eggs, lightly beaten ¼ cup milk ½ cup breadcrumbs ¼ tsp. freshly grated nutmeg

Salt and freshly ground black pepper 1 (12-oz.) can evaporated milk ½ cup chicken stock ¼ cup chopped fresh dill or 2 TB. dried 1 TB. cornstarch 1 TB. cold water 2 cups buttered egg noodles


1. Preheat the oven to 500°F, line abaking sheet with heavy-dutyaluminum foil, and spray the foilwith vegetable oil spray.

2. Melt butter in a small skillet overmedium-high heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into a mixing bowl. Addpork, veal, eggs, milk,breadcrumbs, nutmeg, salt, andpepper, and mix well.

3. Form heaping tablespoons ofmixture into meatballs. Placemeatballs on the baking sheet, andbrown in the oven for 10 minutesor until lightly browned.

4. While meatballs are baking,combine evaporated milk, stock,and dill in the slow cooker and stirwell. Transfer meatballs to theslow cooker with a slotted spoon.Cook on low for 4 to 6 hours or onhigh for 2 or 3 hours or untilmeatballs are cooked through.

5. If cooking on low, raise the heat tohigh. Combine cornstarch and coldwater in a small cup, and stircornstarch mixture into the slowcooker. Cook for 10 to 15 minutesor until the liquid is bubbling andslightly thickened. Serve meatballsover buttered noodles.

Variation: This dish is also deliciousmade with ground turkey. The cooking

time remains the same.

Slow SavvyOven-browning meatballs is agreat trick. One of the pitfalls ofmeatballs is that they tend tofall apart when browned in askillet, and this oven-browningmethod retains their shape.Plus, you don’t have a messyskillet to wash later.

Italian Ham SteaksThis lean cut of meat is braised withherbs, onions, garlic, and bell peppers ina tomato sauce.


3 TB. olive oil 2 large onions, peeled and thinly sliced

3 garlic cloves, peeled and minced 1 green bell pepper, seeds and ribs removed, and thinly sliced 1 TB. Italian seasoning or herbes de Provence1 (1½-lb.) ham steak, cut into serving pieces 1 (14.5-oz.) can crushed tomatoes in tomato purée 2 TB. chopped fresh parsley 1 bay leaf Salt and freshly ground black pepper 2 cups cooked small pasta, such as penne or shells


over medium-high heat. Addonions, garlic, and bell pepper,and cook, stirring frequently, for 3minutes or until onions aretranslucent. Stir in Italianseasoning, and cook for 1 minute,stirring constantly. Scrape mixtureinto the slow cooker.

2. Arrange ham slices overvegetables, and add tomatoes,parsley, and bay leaf.

3. Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or untilvegetables are tender. Remove anddiscard bay leaf, and season steakswith salt and pepper. Serve hamsteaks and vegetables with cookedpasta.

Slow SpeakItalian seasoning is a premixedherb blend available in almostevery market. It’s a blend ofmarjoram, thyme, rosemary,savory, sage, oregano, andbasil. If you don’t have any, seewhat you’ve got from this listand make your own blend.

Alsatian Sauerkraut andMeats (Choucroute Garnie)

Even if you shy away from sauerkraut ingeneral, you’ll love this dish. Thesauerkraut is soaked and then braised torender it sweet and silky.

3 lb. sauerkraut 2 TB. unsalted butter 1 large onion, peeled and thinly sliced 1 carrot, peeled and thinly sliced 1 cup dry white wine ¼ cup gin, or 10 whole juniper berries1 cup chicken stock

1 bay leaf 1½ lb. smoked pork butt, cut into 1-in. cubes ½ lb. kielbasa or other smoked sausage, cut into ½-in. slices Salt and freshly ground black pepper


1. Drain sauerkraut in a colander.

Place sauerkraut in a large mixingbowl of cold water for 10 minutes.Drain and repeat the soaking.Press out as much water aspossible from sauerkraut, andplace sauerkraut in the slowcooker.

2. Heat butter in a large skillet overmedium-high heat. Add onion andcarrot, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker, andadd wine, gin, stock, and bay leaf.Mix well. Add pork and kielbasa.Press meats down into sauerkraut.

3. Cook on low for 8 to 10 hours oron high for 4 or 5 hours or until

meats are very tender. Removeand discard bay leaf, and seasondish with salt and pepper. Serveimmediately.

Cooker CaveatsDon’t bypass soaking thesauerkraut. After it’s beensoaked, the pickled cabbageretains some lip-pursing flavor,but it’s quite mild. If you don’tsoak it, your dish will taste likea pickle that’s been heated.

French Mixed Meats andBeans (Cassoulet)

There’s no question that this is a heartydish, with lamb, sausage, and duckmingling with stewed beans.

Serves: 6 to 8 Prep time: 30 minutes Minimum cook time: 5½ hours in a large slow cooker

1 1b. flageolet or other small beans such as navy beans 2 TB. olive oil 2 large onions, peeled and diced 5 garlic cloves, peeled and minced 2 cups chicken stock 1 cup dry white wine 1 (14.5-oz.) can diced tomatoes, undrained 3 TB. tomato paste 1 TB. herbes de Provence, or 1 tsp. dried thyme, 1 tsp. dried rosemary, and 1 tsp. dried oregano 1 bay leaf

1½ lb. stewing lamb, cut into 1-in. cubes 1 lb. kielbasa or other smoked pork sausage, cut into ½-in. slices 2 duck legs from Duck Confit (recipe in Chapter 15), skinned, boned, and diced, or ½ lb. roasted duck, boned and diced Salt and freshly ground black pepper

1. Rinse beans in a colander, andplace them in a mixing bowlcovered with cold water. Allowbeans to soak overnight. Or placebeans in a saucepan and bring to aboil over high heat. Boil 1 minute.

Turn off the heat, cover the pan,and soak beans for 1 hour. Drainbeans, discard soaking water, andplace beans into the slow cooker.

2. Heat oil in a medium skillet overmedium-high heat. Add onions andgarlic, and cook, stirringfrequently, for 3 minutes or untilonions are translucent. Scrapemixture into the slow cooker.

3. Add stock, wine, tomatoes, tomatopaste, herbes de Provence, andbay leaf to the slow cooker. Cookbean mixture for 4 hours on low or2 hours on high.

4. Preheat the oven broiler, and linea broiler pan with heavy-dutyaluminum foil. Broil lamb and

kielbasa for 3 minutes per side oruntil browned. Stir meats into theslow cooker along with any juicesthat have accumulated in the pan.Cook for 5 to 7 hours on low or 3or 4 hours on high or until lamb istender.

5. Stir duck meat into the slowcooker. Cook for an additional 15to 20 minutes or until duck is hot.Remove and discard bay leaf, andseason cassoulet with salt andpepper.

Milanese Style Veal Shanks(Osso Buco alla Milanese)

These veal rounds are cooked in anherbed tomato sauce with vegetables forboth flavor and texture.

½ cup olive oil or as needed 4 to 6 meaty veal shanks, about 2 in. thick All-purpose flour for dredging 4 TB. unsalted butter 4 large onions, peeled and diced 4 garlic cloves, peeled and minced 2 carrots, peeled and diced 2 celery ribs, rinsed, trimmed, and diced ½ cup dry white wine 1 (14.5-oz.) can crushed tomatoes in tomato purée

1 cup chicken stock 1 TB. herbes de Provence, or 1 tsp. dried thyme, 1 tsp. dried oregano, and 1 tsp. dried rosemary 1 bay leaf Salt and freshly ground black pepper 5 TB. chopped fresh parsley 2 TB. finely minced garlic 2 TB. grated lemon zest 1 TB. grated orange zest 2 or 3 cups cooked orzo



1. Heat ¼ cup oil in a large skilletover medium-high heat. Rub vealshanks with flour, shaking off anyextra over the sink or a plate. Addas many veal shanks to the skilletas will fit in a single layer, andbrown for 3 or 4 minutes per sideor until lightly browned. Work inbatches if necessary. Place shanksinto the slow cooker.

2. Add remaining ¼ cup olive oil andbutter to the skillet. Add onions, 4cloves garlic, carrots, and celery.Cook, stirring frequently, 3

minutes or until onions aretranslucent. Scrape mixture intothe slow cooker. Stir in wine,tomatoes, stock, herbes deProvence, and bay leaf.

3. Cook on low for 7 or 8 hours or onhigh for 3 or 4 hours or until meatis very tender. Remove as much fatas possible from the surface of theslow cooker with a soup ladle.Remove and discard bay leaf, andseason dish with salt and pepper.

4. While shanks are cooking, preparetopping. Combine parsley, 2tablespoons finely minced garlic,lemon zest, and orange zest in asmall mixing bowl. Serve vealshanks over orzo with a sprinkling

of topping.

Crock TalesOsso buco has becomesynonymous with veal shank inthis country as well as in Italy.Unlike lamb shanks, which arealmost always braised whole,veal shanks are cut intocrosswise slices. Osso bucomeans “pierced bone,” and themarrow from the bone is

considered such a delicacy thatspecial marrow spoons areserved with the dish.

Part 6

The Side ShowIn Part 6, the supporting characters aregiven starring roles. You’ll find in thesechapters a treasure trove of side dishrecipes that are perfect to serve withsimple main courses. One chapter focuseson long cooked vegetables like beets andcabbage, while there’s another devoted tothe way beans are cooked around theworld. Grains and other carbohydrates arefeatured in their own chapter, too.

Part 6 ends with a chapter of littledishes like sauces and chutneys that can beused in myriad ways. And don’t overlookthe recipes for slow cooked nuts. They’re

spectacular.

“Momma always said, ’Slow and steadywins the rice’. ”

Chapter 18

Very Good Vegetab lesIn This Chapter

• Great summer and winter squashrecipes

• Dishes that spruce up rootvegetables

• International vegetable medleys

If you’re cooking an elaborate entrée,probably the best side dish to serve is asimply prepared steamed vegetable to addcontrasting color and texture as well as itsnutrition to the plate. But if your entrée isa simple grilled or broiled dish, the

vegetable and other side dishes can be abit more elaborate. This chapter presentssome of those vegetable dishes that aremeant to be dazzlers.

Successful Veggie ShoppingShopping for vegetables is much easierthan shopping for fruit. Vegetables shouldbe eaten as soon as possible after they’repicked. It’s best to buy vegetables at leasttwo or three times a week, and always tryto use up what’s in the refrigerator beforereplenishing them.

Always rinse produce just beforecooking it. Water can cause any leafyvegetable or herb to rot or mold more

quickly than if it’s stored dry.

Asian Butternut SquashAsian seasonings give this squash dish acomplex flavor that blends with anypoultry or pork.


2½ lb. butternut squash, peeled and cut into ½-in. cubes ½ cup hoisin sauce ¼ cup freshly squeezed orange juice 3 TB. unsalted butter, melted 1 tsp. grated orange zest ½ tsp. Chinese five-spice powder Salt and freshly ground black pepper

1. Place squash in the slow cooker.Combine hoisin sauce, orangejuice, melted butter, orange zest,and Chinese five-spice powder ina small mixing bowl. Stir well,and pour mixture over squash.

2. Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or untilsquash is tender. For chunkysquash, mash cubes with a potatomasher right in the slow cooker.For smooth squash, spoon thecontents of the slow cooker into afood processor fitted with a steelblade. Purée until smooth. Seasonwith salt and pepper. Serveimmediately.

Variation: Can’t find butternut squash?Acorn, turban, Hubbard, or any wintersquash tastes similar.

Slow SavvyOne of the greatest advances ofcivilization is already-peeledbutternut squash in thesupermarket’s produce section,especially during the fall andwinter. If you buy it, the preptime for this or any other wintersquash recipe is mere minutes.

Baked Acorn SquashThe slow cooker is a great way to makethis classic fall side dish because thebottom of the squash doesn’t burn.

1 (1½-lb.) acorn squash 2 TB. unsalted butter, melted ¼ cup firmly packed dark brown sugar¼ tsp. ground cinnamon Pinch of salt


1. Cut squash into quarters with asharp knife. Scrape out anddiscard seeds. Place squash in theslow cooker, skin side down, sohollow in flesh faces upward.

2. Combine butter, brown sugar,cinnamon, and salt. Spoon ¼ ofmixture into each squash piecehollow.

3. Cook on low for 5 to 7 hours or onhigh for 3 or 4 hours or untilsquash is tender when piercedwith the tip of a knife. Serveimmediately.

Slow SavvyWhen making a recipe such asthis one, the slow cooker isbeing used as a low-temperature oven, so it’s notnecessary that it be half full.That rule applies to dishes thatcontain liquid like soups, stews,and roasts.

Sweet and Sour Red CabbageThis Austrian recipe is my favorite sidedish for hearty meat dishes in the winter.The cabbage is slightly sweet from theapple and red currant jelly.


1 (2-lb.) red cabbage, cored and shredded

2 TB. red wine vinegar 2 TB. granulated sugar 3 TB. unsalted butter 1 medium onion, peeled and chopped 1 apple, peeled and chopped½ cup dry red wine ½ cup vegetable stock or chicken stock 1 cinnamon stick 1 bay leaf ⅓ cup red currant jelly Salt and freshly ground black pepper

Slow SavvyIt’s important to sprinkle the redcabbage with the vinegarbecause that’s what keeps it redwhile it cooks. Otherwise, thecabbage will turn purple.

1. Rinse cabbage and cut it intoquarters. Discard core from eachquarter and shred cabbage. Placecabbage in the slow cooker,

sprinkle with vinegar and sugar,and toss.

2. Heat 2 tablespoons butter in amedium skillet over medium heat.Add onion and apple, and cook,stirring frequently, for 3 minutes oruntil onion is translucent. Scrapemixture into the slow cooker.

3. Stir wine, stock, cinnamon stick,and bay leaf into the slow cooker.Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or untilcabbage is almost tender.

4. If cooking on low, raise the heat tohigh. Remove and discardcinnamon stick and bay leaf, andstir jelly and remaining 1tablespoon butter into cabbage.

Cook on high for an additional 30to 40 minutes or until cabbage istender and glazed. Season withsalt and pepper, and serveimmediately.

Maple-Glazed BeetsThe natural sweetness of vibrantlycolored beets is enhanced with a touch ofmaple syrup in this easy dish.

6 to 8 small beets ⅓ cup balsamic vinegar ¼ cup pure maple syrup 2 TB. unsalted butter, melted 2 TB. chopped fresh parsley Salt and freshly ground black

pepper1. Discard beet greens. Scrub, peel,

and cut beets into ¼-inch slices.Arrange beet slices in the slowcooker.

2. Combine vinegar, maple syrup,and melted butter in a small mixingbowl. Pour mixture over beets.Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or until beetsare tender. Sprinkle beets withparsley, and season with salt andpepper. Serve immediately.



Slow SavvyA good way to judge thefreshness of beets is by theirfresh, lively beet greens. Butremember to cut off thosegreens as soon as you comehome. They leech moisture from

the beets and make them dry andbitter.

Ginger-Glazed CarrotsOrange, ginger, and brown sugar are theflavoring in this family-pleasing vegetabledish.


1½ lb. carrots ½ cup freshly squeezed orange juice 3 TB. unsalted butter, melted 3 TB. firmly packed dark brown sugar2 TB. grated fresh ginger 1 tsp. grated orange zest 2 scallions, rinsed, trimmed, and finely chopped Salt and freshly ground black pepper

1. Peel, trim, and slice carrots into¼-inch slices. Arrange carrots inthe slow cooker.

2. Combine orange juice, butter,

brown sugar, ginger, and orangezest in a small mixing bowl. Pourliquid over carrots.

3. Cook on low for 4 to 6 hours or onhigh for 2 or 3 hours or untilcarrots are tender. Sprinkle carrotswith chopped scallions, andseason with salt and pepper. Serveimmediately.

Slow SavvyIf you’re peeling one carrot, a

vegetable peeler is probably thequickest way. When you’redoing a whole bunch, however,there’s an easier method: boilthe carrots for 2 minutes andthen plunge them into a bowl ofice water. The peels will slipoff when you rub the carrotswith your fingers.

Braised RadicchioEven when cooked, radicchio retains itsvibrant red color and bitter flavor, makingit a great addition to any plate.

1½ lb. radicchio (4 to 6 heads,

depending on size) 4 TB. unsalted butter, melted ¾ cup vegetable or chicken stock2 TB. chopped fresh parsley 1 TB. fresh thyme or 1 tsp. dried Salt and freshly ground black pepper


1. Rinse radicchio anddiscard outer leaves.

Cut in half, discardcore, and cut into 1-inchslices. Place radicchioin the slow cooker.

2. Add butter, stock,parsley, and thyme tothe slow cooker, andtoss well. Cook on lowfor 6 to 8 hours or onhigh for 3 or 4 hours oruntil radicchio is verysoft. Season with saltand pepper. Serveimmediately.

Slow SpeakRadicchio (rah-DEE-key-oh) is abright burgundy-colored lettuce withstrong white ribsthat’s related to thechicory family.Native to Italy,radicchio comes intwo types. Radicchio

di Verona is what wefind in Americanmarkets and grows insmall, round heads.Radicchio di Trevisohas tapered headsand grows in looserbunches.

Braised FennelFennel’s licorice flavor mellows when itcooks, and the texture becomes silky andrich.


2 (1-lb.) medium fennel bulbs 2 TB. unsalted butter ½ small onion, peeled and thinly sliced 1 garlic clove, peeled and minced 1 cup vegetable stock or chicken stock

½ tsp. dried thyme Salt and freshly ground black pepper

1. Cut stalks off fennel bulb, and cutbulb in half through the root. Trimout root, slice fennel thinly acrossthe bulb, and place slices in theslow cooker. Repeat with secondbulb.

2. Heat butter in a small skillet overmedium heat. Add onion andgarlic, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker.

3. Add stock and thyme to the slowcooker. Cook on low for 4 to 6hours or on high for 2 or 3 hours

or until fennel is tender. Seasonwith salt and pepper. Serveimmediately.

Slow SavvyAlthough the celerylike stalksare trimmed off the fennel bulbfor this dish, don’t throw themout. They add a wonderful aniseflavor as well as a crisp textureand can be used in place ofcelery in salads and other rawdishes.

Stewed Collard GreensLong-stewed collards are rich and robustin flavor, and in this dish, they’reenhanced with some sweet and sourseasonings.

2½ lb. collard greens 1 cup vegetable or chicken stock 2 garlic cloves, peeled and minced ¼ cup cider vinegar ¼ cup granulated sugar ½ tsp. dried thyme 1 bay leaf

Salt and red pepper flakes


1. Rinse collard greens well, rubbingleaves to remove all grit and sand.Discard stems and cut leavescrosswise into ½-inch-wide strips.

2. Bring stock, garlic, vinegar, sugar,and thyme to a boil in a largesaucepan. Add as many greens aswill fit into the pan by pushing

greens into boiling liquid. Addmore greens as those in the panwilt. When all greens are wilted,pour greens into the slow cooker,and add bay leaf.

3. Cook on low for 4 to 6 hours or onhigh for 2 or 3 hours or untilgreens are very tender. Removeand discard bay leaf, and seasongreens with salt and red pepperflakes. Serve immediately.

Variation: Want a green that’s less bitter?Try kale or Swiss chard in this recipe, andyou’ll be able to cut back the cooking timeby 30 minutes, too.

Slow SavvyGreens were a mainstay of thepoor Southern diet, andalthough the nutritional profilemight not have been known atthe time, it is certainlyimpressive. One serving ofgreens provides more than yourdaily requirement of vitamins Cand A. Greens have asubstantial amount of iron,

calcium, fiber, and minerals.And they are one of the fewgood nondairy sources ofcalcium.

Deviled LeeksThis is an elegant vegetable dish thatconveys the subtle flavor of this mildmember of the onion family.



12 to 18 small leeks 2 TB. unsalted butter, melted ⅓ cup vegetable or chicken stock ¼ cup dry white wine 2 TB. chopped fresh marjoram or 1 tsp. driedSalt and freshly ground black pepper 3 TB. Dijon mustard ½ cup Italian breadcrumbs ½ cup freshly grated Parmesan cheese

1. Trim root end off leeks and

discard all but 1 inch of greentops. Split leeks lengthwise, andrinse well under cold runningwater, rubbing with your fingers todislodge all grit. Arrange leeks inthe slow cooker.

2. Add butter, stock, wine, andmarjoram to the slow cooker.Cook on low for 4 or 5 hours or onhigh for 2 to 2½ hours or untilleeks are tender.

3. Preheat the oven to 400°F.Remove leeks from the slowcooker with a slotted spatula andarrange them in a 9×13-inch pan.Season with salt and pepper.Spread leeks with Dijon mustardand then sprinkle with

breadcrumbs and Parmesancheese.

4. Bake leeks for 15 minutes or untiltop is browned. Serveimmediately.

Slow SpeakMarjoram (MAHR-jur-umm) isa member of the mint family.The flavor from the long, pale-green leaves is similar to that oforegano but sweeter. If youcan’t find marjoram, use

oregano, but only use half asmuch as you would marjoram.

Balsamic OnionsThis flavorful dish made with aromaticheady Italian vinegar is a snap toassemble because it uses frozen onions.

1 lb. pkg. frozen pearl onions, thawed and drained 3 TB. unsalted butter, cut into small pieces ¼ cup balsamic vinegar ¼ cup vegetable or chicken stock

2 TB. granulated sugar 2 tsp. fresh thyme or ½ tsp. dried Salt and freshly ground black pepper


1. Put onions in the slow cooker, anddot with butter pieces.

2. Combine vinegar, stock, sugar, andthyme in a small bowl, and stir to

dissolve sugar. Pour mixture overonions.

3. Cook on low for 3 to 5 hours or onhigh for 1½ to 2 hours or untilonions are tender. Stir onions afew times after liquid starts tosimmer. Season with salt andpepper. Serve immediately.

Slow SpeakBalsamic vinegar comes fromthe Modena region of Italy,

where it’s called acetobalsamico. It’s made byreducing trebbiano andlambrusco grape juice and thenaging the vinegar in woodenbarrels for several years. It’squite dark in color and is sweetas well. If you don’t have anybalsamic vinegar, cider vinegarwith a bit of sugar or molassesis the best substitution.

Italian Eggplant Relish(Caponata)

This Italian dish is a mélange of eggplant,

celery, and onions in a rich tomato saucedotted with olives and capers.


1 (1-lb.) eggplant Salt ⅓ cup olive oil 2 celery ribs, rinsed, trimmed, and diced 1 large onion, peeled and

diced 4 garlic cloves, peeled and minced ¼ cup red wine vinegar1 tsp. granulated sugar 1 (14.5-oz.) can diced tomatoes, undrained 1 TB. tomato paste ¼ cup sliced green olives 2 TB. small capers, drained and rinsed 2 TB. anchovy paste (optional) Salt and freshly ground black pepper

Crock TalesCaponata is a Sicilianvegetable dish that always haseggplant, although some of theother ingredients can vary. Thename probably comes from theLatin word caupo, or “tavern,”because this is the sort of robustfood that men would eat intaverns.

1. Rinse and trim eggplant, and cutinto ½-inch cubes. Put eggplant ina colander and sprinkle liberallywith salt. Place a plate on top ofeggplant cubes, and weight theplate with cans. Place the colanderin the sink or on a plate, and alloweggplant to drain for 30 minutes.Rinse eggplant cubes, and wringthem dry with paper towels.

2. Heat half of olive oil in a mediumskillet over medium-high heat.Add celery, onion, and garlic, andcook, stirring frequently, for 3minutes or until onion istranslucent. Remove vegetablesfrom the pan with a slotted spoon,and place them in the slow cooker.

3. Pour remaining olive oil into theskillet, and add eggplant cubes.Cook, stirring frequently, for 5minutes or until eggplant is lightlybrowned. Spoon eggplant into theslow cooker.

4. Add vinegar, sugar, tomatoes,tomato paste, olives, capers, andanchovy paste (if using), and stirwell. Cook on low for 5 or 6 hoursor on high for 2½ to 3 hours oruntil vegetables are soft. Seasonwith salt and pepper. Allowmixture to reach room temperatureand serve either at roomtemperature or chilled.

Summer Squash au GratinSharp cheddar cheese is the perfect foil tothe innate sweetness of summer squash.

2 lb. yellow summer squash, rinsed, trimmed, and cut into ½-in. slices Salt 3 TB. unsalted butter 1 large onion, peeled and thinly sliced ¾ cup evaporated milk ½ tsp. dried thyme 1 cup grated sharp cheddar cheese Freshly ground black pepper


1. Place squash slices in a colanderand sprinkle liberally with salt.Place the colander in the sink oron a plate, and allow squash todrain for 30 minutes. Rinsesquash, and set aside.

2. Heat butter in a medium skilletover medium heat. Add onion, andcook, stirring frequently, for 3minutes or until onion is

translucent. Layer onion andsquash in the slow cooker.

3. Add evaporated milk and thyme tothe slow cooker. Cook on low for4 to 6 hours or on high for 2 or 3hours or until squash is tender. Stirhalfway through the cooking time.

4. If cooking on low, raise the heat tohigh. Add cheese and season withsalt and pepper. Cook for anadditional 10 to 20 minutes oruntil cheese melts. Serveimmediately.

Variation: Make this a green-veggiecasserole by using zucchini instead ofsummer squash.

Slow SavvyWhen selecting yellow squash(or zucchini), choose smallones. They are sweeter, and theseeds aren’t hard. Salting thesetender squash allows them tohold their shape better afterthey’re cooked.

Fall Tomato GratinWhen evenings are a bit colder buttomatoes are still local and lovely, this isa great side dish, and the bread absorbsthe tomato flavor as well.


3 lb. ripe tomatoes ⅓ cup olive oil

4 garlic cloves, peeled and minced ¼ loaf French or Italian bread, cut into ½-in. cubes (about 3 cups)2 tsp. chopped fresh oregano or ½ tsp. dried 1 tsp. thyme or ¼ tsp. dried ⅓ cup heavy cream ¼ cup freshly grated Parmesan cheese Salt and freshly ground black pepper

Slow SpeakGratin is any dish that’s toppedwith cheese. Like many Frenchcooking terms, this one comesfrom the name of the gratin pan.It’s shallow so there’s a largertop surface area for the topping.

1. Grease the inside of the slowcooker liberally with vegetable oil

spray.2. Rinse tomatoes and discard cores.

Squeeze tomatoes to discardseeds, and cut tomatoes into ½-inch dice. Set aside.

3. Heat olive oil in a large skilletover medium heat. Add garlic andcook, stirring constantly, for 2minutes. Add bread cubes, andcook for 3 or 4 minutes, stirringfrequently, until cubes are lightlybrowned. Scrape mixture into theslow cooker.

4. Add tomatoes, oregano, thyme,cream, Parmesan cheese, salt, andpepper to the slow cooker. Toss tocombine, and spread mixtureevenly, patting it down with the

back of a spoon. Cook on low for3 or 4 hours or on high for 2 or 3hours or until tomatoes are soft.Serve gratin immediately.

Chapter 19

Where Have You BeanIn This Chapter

• Nutritious vegetarian bean dishes• A variety of beans—and a variety

of bean-y dishes• Cold bean salads

The world has changed its attitude towardwhat it once regarded as the lowly bean.Beans are now praised for their nutritionalvalue as well as their flavor. Beans arehigh in fiber and protein and low in fat,and they contain no cholesterol. They arealso a good source of B vitamins,

especially B6. And they’re the stars of therecipes you’ll be cooking in this chapter.

Not only are beans good food, butthey’re also easy to cook in the slowcooker. In fact, before we had a slowcooker, the same shape of cooking devicewas called a bean pot. That shows youhow perfect this machine is for cookingbeans. And with a slow cooker, you don’thave to worry about beans on the bottomof the pan scorching, even set on high—apitfall of bean dishes cooked on the stove.

Beans also work well in cold salads,and you’ll find some recipes for thosehere, too.

Completing ProteinsBeans are paired with rice or other grainsin dishes around the world for morereasons than the flavor. What generationsbefore us knew instinctively, we nowknow scientifically: the protein in beans is“incomplete.” To deliver its bestnutritional content—to “complete” theprotein—beans need to be paired withcarbohydrate-rich grains such as rice orcorn. When beans and grains are eatentogether, they supply a quality of proteinthat’s as good as that from eggs or beef.

If you’re serving any of these dishes asa vegetarian entrée rather than as a sidedish, be sure to serve it on top of somerice or polenta.

Boston Baked BeansThis is as luscious as a baked bean canbe, with cheese added at the end of thecooking for extra richness.

1 lb. dried navy beans or any small white bean 2 TB. vegetable oil or bacon fat 1 red onion, peeled and diced 2½ cups water ½ cup firmly packed dark brown sugar ½ cup cider vinegar6 slices cooked bacon, drained and crumbled (optional) ½ cup prepared barbecue

sauce 1 TB. prepared mustard ½ cup grated Monterey Jack cheese Salt and freshly ground black pepper


1. Rinse beans in a colander, placethem in a mixing bowl, and coverwith cold water. Allow beans to

soak overnight. Or place beans ina saucepan and bring to a boilover high heat. Boil 1 minute. Turnoff the heat, cover the pan, andsoak beans for 1 hour. Drain, anddiscard soaking water. Placebeans in the slow cooker.

2. Heat vegetable oil in a smallskillet over medium-high heat.Add onion, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Add onion tothe slow cooker.

3. Add water, brown sugar, vinegar,bacon (if using), barbecue sauce,and mustard to the slow cooker.Cook on low for 8 to 10 hours oron high for 4 or 5 hours or until

beans are tender. Stir in cheese,and season with salt and pepper.Cook for an additional 5 to 10minutes until cheese melts.

Variation: For an even prettier dish, use acombination of types of beans. Look at thebean cooking times table in Chapter 2 andpick any and all that take the same amountof time to cook.

Crock Tales

Boston baked beans are sointerwoven into the city’shistory that it’s still known as“Beantown.” During theColonial era, Puritans bakedbeans on Saturday and servedthem for dinner that night andfor lunch on Sunday becausecooking wasn’t allowed on theSabbath.

Savory Lentils with Black-Eyed Peas

This combination of legumes is so pretty,and the Middle Eastern seasonings meld

well with the earthy beans.


1½ cups dried red lentils 1 medium onion, peeled and finely chopped 3 garlic cloves, peeled and minced 1½ cups vegetable or chicken stock

1 (14.5-oz.) can crushed tomatoes 2 tsp. ground cumin 1 tsp. ground coriander 1 (15-oz.) can black-eyed peas, drained and rinsed Salt and freshly ground black pepper

1. Place lentils, onion, garlic, stock,tomatoes, cumin, and coriander inthe slow cooker. Cook on low for8 to 10 hours or on high for 4 or 5hours or until lentils are tender.

2. If cooking on low, raise the heat tohigh. Stir in black-eyed peas, andseason with salt and pepper. Cookfor an additional 15 to 20 minutesuntil black-eyed peas are hot.

Slow SpeakLentils are one member of thelegume family with the greatestgeographic spread. The tiny,lens-shaped pulse has beenused as a protein source fromFrance to India and all throughthe Middle East. The lentils wefind most often are the commonbrown ones, but there are alsored and yellow lentils. They allcook the same way.

Kidney Bean and RoastedGarlic Purée

Sweet and mellow roasted garlic—alsomade in the slow cooker—flavors thisrosy purée of healthful beans.

1½ cups dried kidney beans 5 cups water 1 medium onion, peeled and halved 3 garlic cloves, peeled and minced1 bay leaf Salt and freshly ground black

pepper 4 heads Roasted Garlic (recipe in Chapter 2) ¼ cup olive oil


1. Rinse beans in a colander, placethem in a mixing bowl, and coverwith cold water. Allow beans tosoak overnight. Or place beans ina saucepan and bring to a boil

over high heat. Boil 1 minute. Turnoff the heat, cover the pan, andsoak beans for 1 hour. Drain, anddiscard soaking water. Placebeans in the slow cooker.

2. Add water, onion, garlic, and bayleaf to the slow cooker. Cook onlow for 6 to 8 hours or on high for3 or 4 hours or until beans aretender. Add salt and pepper priorto the last hour of cooking time.Remove and discard onion andbay leaf.

3. Drain beans, reserving 1 cupcooking liquid. Remove pulp fromroasted garlic and discard skins.Combine garlic with ½ cupcooking liquid in a food processor

fitted with a steel blade or ablender. Purée until smooth. Addbeans and purée until smooth,adding more cooking liquid ifnecessary. Drizzle olive oilthrough the feed tube. Season withsalt and pepper, and serveimmediately.

Variation: I like the color of the redbeans, but feel free to use white beans orgarbanzo beans for this recipe. And for amore spicy dish, add 1 or 2 chipotlepeppers in adobo sauce to the roastedgarlic purée.

Slow SavvyRoasted garlic freezes verywell, so fill up the slow cookerand make a large batch. I add itto everything from mashedpotatoes to scrambled eggs.

Refried BeansWhen you see how easy it is to make this

Mexican favorite, you’ll never turn to acan again!


1 lb. dried red kidney beans, rinsed 6 cups water ½ cup vegetable oil or bacon fat 2 large red onions, peeled

and diced6 garlic cloves, peeled and minced ½ (4-oz.) can diced mild green chiles, drained ½ cup refrigerated commercial tomato salsa Salt and cayenne

Slow SavvyThis dish can be started up to 2days ahead of when you want to

serve it. Cook the beans andthen refrigerate them, tightlycovered. You can do the fryingand mashing when the beans arecold. It just takes a few moreminutes to get them hot.

1. Rinse beans in a colander, placethem in a mixing bowl, and coverwith cold water. Allow beans tosoak overnight. Or place beans ina saucepan and bring to a boilover high heat. Boil 1 minute. Turnoff the heat, cover the pan, andsoak beans for 1 hour. Drain, anddiscard soaking water. Placebeans in the slow cooker.

2. Add water to the slow cooker, andcook on low for 8 to 10 hours oron high for 4 or 5 hours or untilbeans are very tender andbeginning to fall apart. Removebeans from the slow cooker with aslotted spoon, and reserve ½ cupcooking liquid.

3. Heat vegetable oil in a largeskillet over medium-high heat.Add onions and garlic, and cook,stirring frequently, for 4 or 5minutes or until onions are soft.Stir in beans, chiles, reservedbean cooking liquid, and salsa.Mash beans with a potato masheror the back of a heavy spoon untilbeans are soft but some beans still

remain whole. Season with saltand cayenne.

Hoppin’ JohnBlack-eyed peas flavored with smoky hamand herbs is an American classic, andafter you try it, you’ll know why.

1 cup dried black-eyed peas ½ lb. smoked pork butt or ham, cut into ½-in. cubes 2 cups chicken or ham stock ½ tsp. dried thyme 1 bay leaf Salt and freshly ground black pepper


1. Rinse black-eyed peas in acolander, place them in a mixingbowl, and cover with cold water.Allow black-eyed peas to soakovernight. Or place black-eyedpeas in a saucepan and bring to aboil over high heat. Boil 1 minute.Turn off the heat, cover the pan,and soak black-eyed peas for 1hour. Drain, and discard soaking

water. Place black-eyed peas inthe slow cooker.

2. Add pork butt or ham, stock,thyme, and bay leaf to the slowcooker. Cook on low for 6 to 8hours or on high for 3 or 4 hoursor until black-eyed peas aretender. Remove and discard bayleaf, and season with salt andpepper. Serve immediately.

Variation: To make this a vegetarian dish,use vegetable stock, omit the ham, and add1 or 2 finely chopped chipotle peppers tothe slow cooker for some heat and smokyflavor.

Crock TalesNo self-respecting southernerwould start the New Yearwithout eating a bowl ofHoppin’ John, the regional goodluck charm. The dish probablycame from Africa, and it’smentioned in literature longbefore the Civil War. Somefood authorities say the namecomes from children hoppingaround the table on New Year’s

Day as a prelude to eating thedish.

Black-Eyed Peas with GingerBlack-eyed peas are a part of MiddleEastern cooking, and that’s the inspirationfor this zesty dish with fresh gingerfinished with yogurt.


cooker

1 cup dried black-eyed peas ¼ cup olive oil 1 large onion, peeled and minced 3 garlic cloves, peeled and minced 1 tsp. ground cumin 1 tsp. ground coriander 2 cups water 4 TB. grated fresh ginger 1 (14.5-oz.) can petite diced tomatoes, drained Salt and freshly ground black pepper ¼ cup plain low-fat yogurt

Hot red pepper sauce 2 TB. chopped fresh cilantro

Crock TalesCoriander, a member of theparsley family, is native to boththe Mediterranean and Asia.There’s mention of its pungentseeds in early Sanskrit writings,while the seeds themselveshave been found in Egyptiantombs.

1. Rinse black-eyed peas in acolander, place them in a mixingbowl, and cover with cold water.Allow black-eyed peas to soakovernight. Or place black-eyedpeas in a saucepan and bring to aboil over high heat. Boil 1 minute.Turn off the heat, cover the pan,and soak black-eyed peas for 1hour. Drain, and discard soakingwater. Place black-eyed peas inthe slow cooker.

2. Heat olive oil in a medium skilletover medium-high heat. Add onionand garlic, and cook, stirringfrequently, for 3 minutes or until

onion is translucent. Add cuminand coriander, and reduce the heatto low. Cook, stirring constantly,for 1 minute. Scrape mixture intothe slow cooker.

3. Add water and ginger to the slowcooker. Cook on low for 6 to 8hours or on high for 3 or 4 hoursor until beans are tender. Addtomatoes, salt, and pepper prior tothe last hour of cooking time.

4. Stir in yogurt, and add hot redpepper sauce. Stir in cilantro, andserve immediately.

Italian Cannellini Beans

This great bean dish with vegetables andcheeses is like a side dish of pizza.

1 lb. dried cannellini beans or other small white beans 2 TB. olive oil 1 medium onion, peeled and diced 3 garlic cloves, peeled and minced ½ green or red bell pepper, seeds and ribs removed, and finely chopped2 cups tomato juice 1 (14.5-oz.) can diced tomatoes 1 TB. Italian seasoning ½ cup grated mozzarella cheese

¼ cup freshly grated Parmesan cheese Salt and freshly ground black pepper




2. Heat olive oil in a medium skilletover medium-high heat. Addonion, garlic, and green bellpepper. Cook, stirring frequently,for 3 minutes or until onion istranslucent. Scrape mixture intothe slow cooker. Add tomatojuice, tomatoes, and Italianseasoning, and stir well. Cook onlow for 10 to 12 hours or on highfor 5 or 6 hours or until beans aretender.


high. Stir mozzarella andParmesan cheeses into beans, andseason with salt and pepper. Cookfor 10 to 15 minutes or untilcheeses melt. Serve immediately.

Cooker CaveatsMost cheeses, especially oneslike Parmesan and feta, have anatural salt content. Whencooking with these cheeses, addthem before you add the salt.

Then taste and seasonaccordingly.

Black Bean and PapayaSalad

Cinnamon and garlic flavor the beans inthis colorful salad, and jicama adds itscrunchy texture.


cooker plus at least 1 hour to chill

½ lb. dried black beans 1 cinnamon stick 4 garlic cloves, peeled and minced Salt 1 ripe papaya, peeled, seeded, and cut into ½-in. dice 1 medium jicama, peeled and cut into ½-in. dice 3 shallots, peeled and chopped ½ tsp. ground cumin ⅓ cup freshly squeezed orange juice

3 TB. balsamic vinegar 2 TB. freshly squeezed lime juice Salt and cayenne 3 TB. olive oil

Slow SavvyPapaya contains papain, anenzyme that naturally tenderizesmeats and poultry. Save the skinwhen peeling the papaya andadd it to a marinade.


2. Pour in enough water to coverbeans by 2 inches, and addcinnamon stick and 2 garliccloves. Cook on low for 4 to 6hours or on high for 2 or 3 hoursor until beans are tender but still

slightly chewy. Add salt prior tothe last hour of cooking time.Drain beans, discard cinnamonstick, and chill well.

3. Combine chilled beans withpapaya and jicama in a mixingbowl.

4. For dressing, combine shallots,remaining 2 garlic cloves, cumin,orange juice, vinegar, lime juice,salt, and cayenne in a jar with atight-fitting lid. Shake well, addoil, and shake well again. Pourover salad and toss. Serveimmediately.

Variation: No papaya ripe in yourmarket? Feel free to use mango orpineapple; both deliver the same tropical

sweetness.

White Bean SaladLemon juice and scallions in the dressinggive this salad a fresh flavor and lovelyaroma.

2 cups dried white navy beans 2 garlic cloves, peeled and minced Salt ⅓ cup finely chopped fresh parsley 4 scallions, rinsed, trimmed, and chopped 3 TB. freshly squeezed lemon juice

Freshly ground black pepper ⅓ cup olive oil

Serves: 4 to 6 Prep time: 15 minutes Minimum cook time: 2 hours in a medium slow cooker plus at least 2 hours to chill

1. Rinse beans in a colander, placethem in a mixing bowl, and coverwith cold water. Allow beans tosoak overnight. Or place beans ina saucepan and bring to a boilover high heat. Boil 1 minute. Turn

off the heat, cover the pan, andsoak beans for 1 hour. Drain, anddiscard soaking water. Placebeans into the slow cooker.

2. Pour in enough water to coverbeans by 2 inches and add garlic.Cook on low for 4 to 6 hours or onhigh for 2 or 3 hours or until beansare tender. Add salt prior to thelast hour of cooking time. Drainbeans and chill well.

3. Combine parsley and scallions ina mixing bowl, and stir in lemonjuice, salt, and pepper. Mix well,add oil, and mix well again.Gently stir dressing into beans,season dish with salt and pepper,and serve chilled.

Variation: To make this salad into anentrée, add 2 (6.5-ounce) cans importedtuna packed in olive oil. Break the tunainto chunks, and use the oil from the cansas part of the oil in the dressing.

Slow SavvyThis might be viewed as heresywhen writing a book on slowcooking, but you can make anyof these bean salads veryquickly by using canned beans.

But look at what seasonings thebeans are cooked with and addthem to the dressing.

Mexican Pinto Bean SaladTomatoes and corn join the beans in thissalad and all are tossed in a spicymayonnaise dressing.


cooker plus at least 2 hours to chill

1 cup dried pinto beans 4 cups water 1 small onion, peeled and diced 3 garlic cloves, peeled and minced 1 jalapeño chile, seeds and ribs removed, and finely chopped Salt and freshly ground black pepper3 ripe plum tomatoes 1 cup cooked corn ¼ cup chopped fresh cilantro

¼ small red onion, peeled and diced ⅓ cup mayonnaise 1 chipotle chile in adobo sauce 2 tsp. ground cumin

Slow SavvyHere’s a trick I learned as acaterer for making salads inadvance: you can certainly cutup the vegetables and make the

dressing, but don’t toss thesalad until a few hours beforeserving so it doesn’t seem“tired.”


2. Add water, onion, garlic, andjalapeño to the slow cooker. Cook

on low for 6 to 8 hours or on highfor 3 or 4 hours or until beans aretender. Add salt and pepper priorto the last hour of cooking time.Remove and discard onion, drainbeans, and chill for at least 2hours.

3. While beans are cooking rinse,core, and halve tomatoes. Squeezetomatoes to remove seeds, and cutinto ½-inch dice. Add tomatoes,corn, cilantro, and red onion tobeans.

4. Combine mayonnaise, chipotlechile, and cumin in a blender orfood processor fitted with a steelblade. Purée until smooth. Seasonwith salt and pepper, and stir

dressing into salad. Refrigerateuntil cold, and serve.

Garbanzo Bean SaladProvençale

All the sunny flavors of Provence—including olives and orange zest—are partof this healthful salad made with choppedbright red radicchio.

1 cup dried garbanzo beans 5 cups water 5 garlic cloves, peeled and minced 1 TB. herbes de Provence 1 bay leaf

Salt and freshly ground black pepper ¼ cup red wine vinegar ¼ cup freshly squeezed orange juice 3 TB. chopped fresh parsley 1 TB. chopped fresh rosemary or 1 tsp. dried 2 tsp. fresh thyme or ½ tsp. dried 2 tsp. chopped fresh oregano or ½ tsp. dried 1 tsp. grated orange zest ⅓ cup olive oil ¾ cup pitted Niçoise or other oil-cured black olives, chopped 5 scallions, rinsed, peeled,

and chopped 1 small head radicchio, rinsed, cored, and chopped

Serves: 4 to 6 Prep time: 20 minutes Minimum cook time: 3 hours in a medium slow cooker plus at least 2 hours for chilling



2. Add water, 2 garlic cloves, herbesde Provence, and bay leaf to theslow cooker. Cook on low for 6 to8 hours or on high for 3 or 4 hoursor until beans are tender. Add saltand pepper prior to the last hour ofcooking time. Remove and discardbay leaf, drain beans, and chill forat least 2 hours.

3. Combine vinegar, orange juice,parsley, rosemary, thyme, oregano,and orange zest in a jar with atight-fitting lid. Shake well. Add

olive oil, and shake well again.4. Add olives, scallions, and

radicchio to bowl with beans.Toss with dressing, and seasonwith salt and pepper. Serveimmediately.

Cooker CaveatsSalt and pepper are usuallyadded to a salad dressing alongwith other seasonings, but when

a dish contains a food likeolives that are already salty, it’sbest to try the salad to see ifadditional salt is needed.

Chapter 20

Celebrating Spuds andGrains

In This Chapter• Dishes showcasing both white and

sweet potatoes• Grain-glorifying recipes• Old-fashioned corn puddings

Potatoes, sweet potatoes, and grains areall complex carbohydrates that areincreasingly important in maintaining ahealthy body. These foods are alsoversatile, as you’ll see when cooking therecipes in this chapter. Each food has its

own inherent texture and mild flavor, sothey take to a wide variety of seasonings.

All grains, including rice, are the fruitproduced by grasses. Many nonrice grainslike barley and buckwheat—with theirinteresting textures, innately sweet andnutty flavors, and high nutrient and fibercontent—are now vying in popularity withrice.

Size SpecificsRice is classified by the length ofindividual grains. Perhaps the mostpopular is long-grain rice. The length ofthe grain is four or five times the size ofthe width. When cooked, it produces light,

dry grains that separate easily.Along with basic white rice, other

species are popular, including basmatiand jasmine rice, which are both long-grain varieties from Asia and produce anaromatic fragrance when cooked. Thearoma is created by a high concentrationof acetyl pyroline, a compound naturallyfound in all rice.

Brown rice is the entire grain with onlythe inedible outer husk removed. Thenutritious, high-fiber bran coating gives ita light tan color, nutlike flavor, and chewy

Slow SavvyThe 7,000-plus varieties of

rice are grown in one of twoways. Aquatic (or paddy-grown) rice is cultivated inflooded fields. The lower-yielding, lower-quality hill-grown rice can be grown onalmost any tropical orsubtropical terrain.

texture. The presence of the bran meansbrown rice is subject to rancidity, whichlimits its shelf life to only about 6 months.It also takes slightly longer to cook thanregular white long-grain rice (up to 50minutes total).

Arborio rice, almost all of which isimported from Italy, is a medium-grainrice (a softer rice that is two to three timesas long as it is wide). Arborio rice has ahigh starch content. This naturalcarbohydrate is released as the rice isstirred to create a creamy texture in risottodishes.

Potato PointersPotatoes are tubers, which are theswellings of the root of the plant, which iswhy they’re so nutritious. It’s in the rootsthat the valuable nutrients of the plant arestored.

Broadly speaking, potatoes are dividedinto “bakers,” “boilers,” and “all-purpose.” Baking potatoes have morestarch so they’re light and fluffy whencooked. In addition to baking, they’rewonderful for mashing and French fries.Boilers have less starch, but moremoisture. That’s why they’re the ones touse for potato salads and also for sautéedpotatoes. They have thin skin, yet holdtheir shape quite well when sliced. All-

purpose potatoes can be either baked orboiled and are generally white or red.

Potatoes ProvençalThe cheese and herbs in this dish make itthe star when served with a simple grilledor baked entrée.

2½ lb. red-skinned potatoes, scrubbed and thinly sliced 2 medium onions, peeled and thinly sliced 2 garlic cloves, peeled and minced 3 TB. unsalted butter, cut into small pieces 2 TB. chopped fresh parsley

1 TB. herbes de Provence, or 1 tsp. dried thyme, 1 tsp. dried oregano, and 1 tsp. dried rosemary 1½ cups vegetable or chicken stock 1 cup grated Swiss or Gruyère cheese Salt and freshly ground black pepper


1. Spray the inside of the slowcooker with vegetable oil spray.

2. Combine potatoes, onions, garlic,butter, parsley, and herbes deProvence in the slow cooker. Packit down evenly. Pour stock overpotatoes.

3. Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or untilpotatoes are tender.

4. If cooking on low, raise the heat tohigh. Stir in cheese, and seasonwith salt and pepper. Cook for anadditional 10 to 15 minutes oruntil cheese melts. Serveimmediately.

Variation: For a more all-Americanflavor, omit the herbs and substitute sharp

cheddar cheese.

Cooker CaveatsIf you’re cooking potatoes in aslow cooker on low, they mightdiscolor. To avoid this, beforecooking the potatoes, submergethem in a bowl of water towhich lemon juice has beenadded. The lemon won’t bedetectable after the dish is

cooked, and it will keep thespuds snowy white.

Leek and Potato PuréeLeeks are the most delicate member of theonion family, and their flavor meldsbeautifully with creamy potatoes.


6 leeks, white part only 6 TB. unsalted butter 2 garlic cloves, peeled and minced 3 large russet potatoes, peeled and cut into ½-in. dice 1 cup evaporated milk Salt and freshly ground black pepper

1. Trim leeks, split lengthwise, andslice thinly. Place slices in acolander and rinse well under coldrunning water, rubbing with yourfingers to dislodge all dirt. Shakeleeks in the colander.

2. Heat butter in a medium skillet

over low heat. Add leeks andgarlic, toss to coat leeks withbutter, and cover the pan. Cook,stirring occasionally, for 10minutes or until leeks are soft.Scrape leeks into the slow cooker,and add potatoes and evaporatedmilk.

3. Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or untilpotatoes are tender. Put mixturethrough a food mill, or purée it in afood processor fitted with a steelblade using on-and-off pulsing.Don’t overprocess, or potatoeswill become gluey. Season withsalt and pepper, and serveimmediately.

Cooker CaveatsI’m all in favor of using red-skinned potatoes wheneverpossible and don’t mind bits ofhealthful skin in mashedpotatoes. But don’t use themwhen the spuds are to bepuréed. The skin makes the dishvisually unappealing.

Hot German Potato SaladOnion cooks with the potatoes to makethis a zesty salad that’s perfect withgrilled meats.

4 medium red-skinned potatoes, scrubbed and thinly sliced 1 large onion, peeled and chopped ⅓ cup water ¼ cup distilled white vinegar 2 TB. granulated sugar 1 TB. prepared mustardSalt and freshly ground black pepper ¼ cup bacon grease or vegetable oil

3 TB. chopped fresh parsley 6 slices bacon, cooked until crisp, drained, and crumbled (optional)


1. Arrange ½ of potato slices in theslow cooker, and top with ½ ofonion. Repeat with remainingpotatoes and onion.

2. Combine water, vinegar, sugar,

mustard, salt, and pepper in a jarwith a tight-fitting lid. Shake well.Add bacon grease, and shake wellagain. Pour mixture over potatoes.

3. Cook on low for 8 to 10 hours oron high for 4 or 5 hours or untilpotatoes are tender. Stir in parsleyand bacon (if using). Serveimmediately.

Slow Savvy

If you see a greenish-tingedpotato, it means it was exposedto light. Cut away that portionof the potato because the greenflesh can be toxic. Storepotatoes in a cool, dry place—but not with onions. Onionsgive off a natural gas that cancause potatoes to rot morequickly.

Sweet Potatoes and ApplesMaple syrup and cinnamon add theirinnate flavors to this splendid dish madewith applesauce as well as apples.


3 large sweet potatoes or yams (about 3 lb.), peeled and thinly sliced 2 Granny Smith apples, peeled, cored, and thinly sliced 1 cup chunky applesauce ½ cup pure maple syrup

6 TB. unsalted butter, melted ¾ tsp. ground cinnamon Pinch of salt


2. Arrange ½ of sweet potatoes andapples in the slow cooker.

3. Combine applesauce, maple syrup,melted butter, cinnamon, and saltin a mixing bowl. Pour ½ ofmixture over sweet potatoes andapples, and repeat with remainingsweet potatoes, apples, andapplesauce mixture.

4. Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or until sweetpotatoes are tender.

Variation: Give this dish some Asianspice by using hoisin sauce instead ofmaple syrup and Chinese five-spicepowder instead of cinnamon.

Slow SavvyAlthough sweet potatoes andyams are used interchangeablyin recipes, they are differenttubers. Yams are native toAfrica and have a flesh lighter

in color but sweeter than sweetpotatoes. Yams also have ahigher moisture content, so cutback slightly on liquids ifyou’re using an authentic yam ina dish.

Citrus-Glazed YamsSlices of orange and lemon add interest tothis traditional dish made with butter andbrown sugar.

3 navel oranges 2 lemons 1 stick (¼ lb.) unsalted butter, melted

1½ cups firmly packed dark brown sugar 3 large yams or sweet potatoes (about 3 lb.), peeled and thinly sliced


1. Grease the inside of the slowcooker liberally with vegetable oilspray or butter.

2. Trim peel and white pith from

oranges and lemons. Thinly sliceoranges and lemons, saving anyjuices. Remove and discard lemonseeds.

3. Mix melted butter with brownsugar in a small bowl.

4. Layer ½ of yams in the slowcooker. Arrange ½ of orange andlemon slices on top of yams, anddot surface of fruit layer with ½ ofbutter mixture. Repeat withremaining yams, fruit, and buttermixture.

5. Cook on low for 6 to 8 hours or onhigh for 3 or 4 hours or untilpotatoes are tender.

6. If cooking on low, raise the heat tohigh. Remove the lid from the

slow cooker and cook for 30minutes to reduce juices. Serveimmediately.

Slow SavvyHere’s an easy way to peelcitrus fruits: cut off a slice fromthe top and bottom so the fruitsits firmly on a counter. With aparing knife or flexible-bladefruit knife, cut down the sidesbeneath the peel so the flesh is

exposed. Turn the fruit over anddo the same on the other side.This is quicker and easier thanpeeling the fruit and then cuttingoff the white pith.

Fontina PolentaPolenta is the famous Italian version ofcornmeal pudding, and it’s frequently usedas an alternative to pasta and topped withsauce.

Serves: 4 to 6


5 cups chicken stock 1 cup half-and-half 1 cup polenta or yellow cornmeal 1 TB. fresh thyme or 1 tsp. dried3 TB. unsalted butter, cut into small pieces 1 cup grated fontina cheese Salt and freshly ground black pepper



2. Combine stock, half-and-half,polenta, and thyme in the slowcooker. Whisk well, and cook onhigh for 1½ hours or until mixturebegins to boil.

3. Whisk well again, and cook onhigh for an additional 1½ hours oron low for 3 hours or until polentais very thick.

4. Stir in butter and cheese, andseason with salt and pepper. Serveimmediately as a side dish ortopped with sauce. (Polenta canremain on low or warm for up to 4hours.)

Variation: Fontina is an Italian cheese,

but this dish is also great with cheddarcheese or jalapeño Jack. And for a lesscreamy texture, add 1 cup fresh or frozencorn kernels to the mixture beforereducing the heat to low.

Slow SavvyPolenta is a very versatile dish.An alternative way to serve it isto pack the hot polenta into awell-oiled loaf pan and chill itwell. When it’s chilled, you can

cut it into ¾-inch slices andeither grill them or sauté themin butter or olive oil.

Southwest Spoon BreadWhile it’s called a bread, the texture ofthis egg-rich dish is more like a pudding.

4 large eggs 1⅓ cups whole milk 1 (15-oz.) can creamed corn 4 TB. unsalted butter, melted ⅓ cup all-purpose flour ⅓ cup cornmeal 2 tsp. baking powder

Salt and freshly ground black pepper 1 cup fresh corn kernels or 1 cup frozen corn, thawed 1 cup grated Monterey Jack cheese 1 (4-oz.) can chopped green chiles, drained


1. Spray the inside of the slow


2. Place eggs in a large mixing bowland whisk well. Add milk,creamed corn, butter, flour,cornmeal, baking powder, salt,and pepper, and whisk well again.Stir corn kernels, cheese, andchiles into mixing bowl. Scrapemixture into the slow cooker.

3. Cook on high for 3 to 3½ hours oruntil spoon bread is puffed and atoothpick inserted into the centercomes out clean. Serveimmediately.

Variation: Feel free to play with theflavors in this recipe. Use cheddar cheese,omit the green chiles, and add ½ cup

chopped ham or crumbled cooked bacon.Or omit both the cheese and the chiles andadd ½ cup pure maple syrup.

Crock TalesSpoon bread, a form of cornpudding, is one of the oldestAmerican dishes. The NativeAmericans who greeted thePilgrims taught them how to dryand grind corn into cornmeal.Spoon breads are the next

generation from “corn pone”—the Native American breadserved at the first Thanksgiving.

Thai Rice SaladAromatic jasmine rice is combined withcrunchy vegetables in a sweet and sourdressing for this refreshing salad.

Serves: 6 to 8 Prep time: 25 minutes Minimum cook time: 1¾ hours in a medium

slow cooker plus at least 2 hours for chilling

1½ cups jasmine rice 6 TB. vegetable oil 4 garlic cloves, peeled and minced 1 large shallot, peeled and minced 2½ cups water Salt and freshly ground black pepper ½ cup rice wine vinegar ¼ cup firmly packed dark brown sugar 2 TB. fish sauce (nam pla) 1 or 2 tsp. Chinese chili paste

with garlic 1 large carrot, peeled and shredded 1 red bell pepper, seeds and ribs removed, and finely chopped 6 scallions, rinsed, trimmed, and finely chopped

Cooker CaveatsIt’s important to use jasmine

rice for this recipe because theinnate fragrance and flavor arenecessary for the salad to besuccessful. It’s now very easyto find, even at supermarkets.

1. Rinse rice in a sieve under coldrunning water and place in theslow cooker.

2. Heat 2 tablespoons vegetable oilin a small skillet over medium-high heat. Add garlic and shallot,and cook, stirring frequently, for 3minutes or until shallot istranslucent. Scrape mixture intothe slow cooker. Add water, salt,and pepper to the slow cooker,

and stir well.3. Cook on high for 1¾ hours or until

rice is soft and liquid is absorbed.Turn off the slow cooker andallow rice to sit undisturbed for 10minutes. Remove the lid, and fluffrice with a fork.

4. While rice is cooking, combinevinegar, brown sugar, fish sauce,and chili paste in a jar with a tight-fitting lid. Shake well until sugardissolves. Add remaining 4tablespoons oil, and shake wellagain.

5. Place rice in a mixing bowl orserving dish. Pour dressing overhot rice. Add carrot, red pepper,and scallions, and mix well to

combine. Refrigerate salad for atleast 2 hours or until chilled,tightly covered with plastic wrap.(Salad can be made up to 2 days inadvance.)

Variation: Try slices of raw celery orcooked asparagus instead of or in additionto the carrot and red bell pepper.

Risotto-Style RiceThe creamy texture of this rice dish comesfrom the high starch content of the rice,and it goes well with any Italian dish.

3 TB. unsalted butter 1 medium onion, peeled and

finely chopped 1 cup arborio rice ½ cup dry white wine2½ cups vegetable or chicken stock ½ cup freshly grated Parmesan cheese Salt and freshly ground black pepper


1. Heat butter in a medium saucepanover medium-high heat. Add onionand cook, stirring frequently, for 3minutes or until onion istranslucent. Add rice and stir tocoat grains. Increase the heat tohigh and add wine. Stir for 2minutes or until wine is almostevaporated. Scrape mixture intothe slow cooker.

2. Add stock to the slow cooker andstir well. Cook on high for 2 hoursor until rice is soft and liquid isabsorbed. Stir in cheese, andseason with salt and pepper. Serveimmediately.

Variation: You can add ½ pound sautéedmushrooms or a combination of white and

wild mushrooms. Or try this with eitherfresh asparagus or broccoli cut into ½-inch pieces.

Crock TalesRisotto is one of Milan’scontributions to Italian cuisine,and according to legend, itoriginated in the sixteenthcentury. True risotto allamilanese is made with saffron,

which perfumes the rice andcreates a pale yellow dish.Today, almost any creamy ricedish with cheese added iscalled a risotto, but theauthentic dish is made witharborio rice, which, whencooked, releases a starch andcreates its own sauce. Thetraditional dish requiresconstant stirring—a stephappily unnecessary with theslow cooker version.

Wild Rice Pilaf

Wild rice has an inherently nutty flavor,and when it’s cooked properly, its textureis light and fluffy.


3 TB. unsalted butter 1 large onion, peeled and finely chopped 1 carrot, peeled and finely chopped

1 cup wild rice, rinsed¼ cup dried currants 3 cups vegetable or chicken stock Salt and freshly ground black pepper

1. Melt butter in a small skillet overmedium-high heat. Add onion andcarrot, and cook, stirringfrequently, for 3 minutes or untilonion is translucent. Scrapemixture into the slow cooker.

2. Add wild rice, currants, and stockto the slow cooker. Stir well.Cook on low for 7 or 8 hours or onhigh for 3 or 4 hours or until riceis fluffed and tender and stock isabsorbed. Season pilaf with salt

and pepper, and serveimmediately.

Slow SpeakPilaf (PEE-laf) is used in ourculture for almost any grain dishthat includes other ingredients,such as the vegetables and driedcurrants in this dish. Pilaforiginated in the Middle East,where it was always made withrice or bulgur wheat, which

were browned before anyliquid was added.

Toasted Barley withMushrooms

Barley has a sweet flavor similar to thatof an almond, and the delicate mushroomsin this dish enhance its natural flavor andcolor.

1 cup pearl barley 3 TB. unsalted butter 1 TB. olive oil 1 shallot, peeled and minced ½ lb. white mushrooms,

rinsed, trimmed, and sliced 2 cups vegetable or chicken stock Salt and freshly ground black pepper


1. In a medium skillet over medium-high heat, add barley and cook,stirring frequently, for 3 to 5minutes or until barley is lightly

toasted. Transfer barley to theslow cooker.

2. Add butter and olive oil to theskillet. When butter melts, addshallot and mushrooms. Cook,stirring frequently, for 3 to 5minutes or until mushrooms beginto soften. Scrape mixture into theslow cooker.

3. Add stock to the slow cooker, andcook on low for 4 to 6 hours or onhigh for 2 or 3 hours or untilbarley is soft. Season with salt andpepper, and serve immediately.

Slow SavvyToasting grains is an additionalstep for many recipes, but theresults are worth it. Toastingcooks the starch on the exteriorof the grain so the dish doesn’tbecome gummy from too muchstarch when it cooks. Althoughbarley is best toasted dry, anyspecies of rice can be toasted inbutter or oil. With rice, the

grains just need to becomeopaque. They don’t even haveto brown.

Bulgur with FennelThe mild licorice flavor of fresh fenneladds interest to this healthful grain dish.


3 TB. unsalted butter ½ small onion, peeled and finely chopped ½ fennel bulb, cored and thinly sliced ½ carrot, peeled and finely chopped1 cup medium or coarse bulgur 1½ cups vegetable or chicken stock ½ tsp. dried thyme Salt and freshly ground black pepper

1. Melt butter in a medium skilletover medium-high heat. Add

onion, fennel, and carrot. Cook,stirring frequently, for 3 minutes oruntil onion is translucent. Addbulgur and cook for 2 minutes tocoat grains. Scrape mixture intothe slow cooker.

2. Add stock and thyme to the slowcooker. Cook on low for 4 to 6hours or on high for 2 or 3 hoursor until liquid is absorbed. Seasonwith salt and pepper, and serveimmediately.

Slow SpeakBulgur (BULL-gurr) is a wheatkernel that’s been steamed,dried, and crushed. It’s similarto cracked wheat and can beused in the same way. It has achewy texture and comes bothcoarse and fine. Fine bulgur isbest known in this country asthe basis for Middle Easterntabbouleh.

Creole FarroA cornucopia of vegetables make thisgrain dish visually stunning and lend theirflavors, too.

3 TB. olive oil 1 medium onion, peeled and chopped 1 red bell pepper, seeds and ribs removed, and chopped 1 celery rib, rinsed, trimmed, and chopped 3 garlic cloves, peeled and minced 1½ cups farro, rinsed

2½ cups vegetable stock 1 (14.5-oz.) can diced tomatoes, undrained 1 TB. fresh thyme or 1 tsp. dried 1 bay leaf Salt and freshly ground black pepper 3 TB. chopped fresh parsley


1. Heat olive oil in a large skilletover medium-high heat. Addonion, red bell pepper, celery, andgarlic. Cook, stirring frequently,for 3 minutes or until onion istranslucent. Scrape mixture intothe slow cooker.

2. Add farro, stock, tomatoes, thyme,and bay leaf to the slow cooker,and stir well. Cook on low for 5 to7 hours or on high for 2½ to 3hours or until farro is plump andtender and liquid is absorbed.

3. Remove and discard bay leaf.Season with salt and pepper, andstir in parsley. Serve immediately.

Variation: Can’t find farro? You can usecoarse bulgur or wheat-berries for this

recipe. The cooking time is the same.

Slow SpeakFarro, sometimes called spelt,is an ancient grain native tosouthern Europe. It has amellow, nutty flavor and iseasily digestible. It containsmore protein than wheat, andit’s sometimes ground intoflour, too.

Chapter 21

Enticing ExtrasIn This Chapter

• Nuts to nibble• Sauces for all occasions• Chutneys and conserves for you or

to give as gifts

Sometimes it’s the little touches that makea meal memorable. It could be ahomemade jam to spread on toast atbreakfast or a unique and sensationalsauce for topping or dipping. Those arethe recipes you’ll find in this chapterbecause the slow cooker creates these

foods easily. There’s no constant stirring;you just follow the recipe and let the slowcooker do the work. Once you’vediscovered how easy it is to makecondiments for yourself—and how thehomemade taste is so special—you’llmake it part of your cooking routine.

In addition, many of these recipes arecandidates for canning so you can have abatch to enjoy for months to come orpresent a homemade gift from your kitchento your friends.

Glazed WalnutsIn addition to being an addictive nibble,these nuts are great chopped on top of a

tossed salad or added to a chicken salad.

Yield: 1 pound Prep time: 15 minutes Minimum cook time: 2½ hours in a medium slow cooker

1 lb. walnut halves 2 TB. walnut oil¼ cup granulated sugar 1 TB. kosher salt

1. Bring a large pot of water to a boilover high heat. Stir in walnuts, andremove the pan from the stove. Let

nuts soak for 1 hour, drain, and patdry with paper towels.

2. While nuts are soaking, preheat theoven to 350°F. Spread walnuts ona large baking sheet, and bakethem in the oven for 45 minutes oruntil they’re dry.

3. Place walnuts in the slow cooker,drizzle with walnut oil, and stir tocoat nuts evenly. Sprinkle withsugar and kosher salt. Cook onlow for 2 or 3 hours or until nutsare glazed. Raise the heat to high,and cook an additional 30 minutesuncovered. Once nuts have cooled,store them in an airtight container.

Slow SavvySoaking walnuts this way is anancient Chinese method. Thesoaking takes all the bitternessout of the walnuts. Don’tbelieve me? Just taste thesoaking water before you throw

it out!

Chili PecansThese sweet and hot nuts are flavoredwith a combination of lusty Latin andsubtle European seasonings.

2 TB. vegetable oil 1 lb. pecan halves ¼ cup granulated sugar 2 TB. chili powder 1 TB. herbes de Provence 1 TB. kosher salt

1. Place vegetable oil and pecans inthe slow cooker, and stir to coat.

2. Combine sugar, chili powder,herbes de Provence, and koshersalt in a small bowl. Sprinklemixture over nuts, and stir well.

3. Cook on low for 2 or 3 hours oruntil sugar is melted. Uncover thepan, and cook on high for anadditional 30 minutes or until nutsare crisp. Serve warm or cold.

Yield: 1 pound Prep time: 15 minutes Minimum cook time: 2½ hours in a medium slow cooker

Slow SpeakKosher salt is a coarse-grainedsalt that’s made without anyadditives or iodine. ReligiousJews use it in the rituals ofpreparing meats, and manycooks like using it because itdoesn’t have any chemicalflavor. It’s used for dishes suchas this nut dish because it’sgranular. If you’re using table

salt instead, use ⅓ the amount.

Herbed Tomato SauceUse this easy sauce to top grilled orbroiled foods, or mix it with somebrowned chopped meat or Italian sausagefor a quickie pasta sauce.

Yield: 2 pints Prep time: 20 minutes Minimum cook time: 4 hours in a medium slow cooker

3 TB. olive oil 1 large onion, peeled and chopped ½ red bell pepper, seeds and ribs removed, and chopped 2 garlic cloves, peeled and minced 1 (28-oz.) can crushed tomatoes 1 (6-oz.) can tomato paste ½ cup dry white wine½ cup water 2 TB. chopped fresh oregano or 2 tsp. dried 2 TB. chopped fresh basil or 2 tsp. dried

1 TB. chopped fresh rosemary or 1 tsp. dried 1 bay leaf Salt and freshly ground black pepper

1. Heat olive oil in a medium skilletover medium-high heat. Addonion, red bell pepper, and garlic.Cook, stirring frequently, for 3minutes or until onion istranslucent. Scrape the mixtureinto the slow cooker.

2. Add tomatoes, tomato paste, wine,water, oregano, basil, rosemary,and bay leaf. Stir well. Cook onlow for 6 to 8 hours or on high for3 or 4 hours or until vegetables aretender.

3. If cooking on low, increase theheat to high. Cook sauce,uncovered, for 1 hour, stirringoccasionally until slightlythickened. Remove and discardbay leaf, and season with salt andpepper.

Slow SavvyFor many recipes, you onlyneed a few tablespoons or apartial cup of tomato sauce. Try

this tip: freeze a batch indifferent-size containers; thenyou’ll know the ½-pintcontainer is 1 cup and a pint is2 cups.

My Favorite Barbecue SauceThe “secret ingredient” that adds sparkleto this sauce is fresh ginger, which yousimmer along with fresh lemon.

1 (20-oz.) bottle ketchup 1 cup cider vinegar ½ cup firmly packed dark brown sugar 5 TB. Worcestershire sauce

¼ cup vegetable oil 2 TB. dry mustard 2 garlic cloves, peeled and minced 1 TB. grated fresh ginger 1 lemon, washed and thinly sliced ½ to 1 tsp. hot red pepper sauce or to taste

Yield: 2 pints Preptime: 10 minutes

Minimum cook time:2 hours in a medium

slow cooker

1. Combine ketchup, vinegar, brownsugar, Worcestershire sauce,vegetable oil, mustard, garlic,ginger, and lemon in the slowcooker. Stir well. Cook on low for4 to 6 hours or on high for 2 to 3hours or until sauce is bubbly. Addhot red pepper sauce.

2. Ladle sauce through a strainer,pressing with the back of a spoonto extract as much liquid aspossible. Discard solids. Ladlesauce into containers, covertightly, and refrigerate.

Cooker CaveatsEven though citrus fruits mightlook pristine, you should stillwash the fruits with mild soapand water before using them.You won’t taste the soap, and itdoesn’t remove any of theessential oils from the skin.

Pineapple Chile SauceUse this sauce as a topping for grilled orbaked poultry or fish or as a dipping saucefor corn fritters.

Yield: 3 cups Prep time: 15 minutes Minimum cook time: 2 hours in a medium slow cooker

1 ripe pineapple 1 jalapeño or serrano chile, seeds and ribs removed, and

finely chopped½ cup firmly packed light brown sugar 2 TB. chopped fresh cilantro 2 TB. freshly squeezed lime juice

1. Cut top and bottom off pineappleand cut off peel. Use a paring knifeto remove the woody eyes. Slicepineapple in half, and cut out toughcore from each half. Cut pineappleinto 2-inch chunks and then chopflesh in a food processor fittedwith a steel blade using the on-and-off pulsing action or by hand.

2. Combine pineapple, jalapeño, andbrown sugar in the slow cooker.Cook on low 4 to 6 hours or on

high for 2 or 3 hours or untilpineapple is tender. Scrape sauceinto an airtight container andrefrigerate until cold. Stir incilantro and lime juice just beforeserving.

Slow SavvyFresh pineapple is really best,but you can save time if you usecrushed pineapple packed inpineapple juice. You should

have about 3 cups, drained.Don’t use the pineapple packedin heavy syrup, though. It’llmake the sauce too sweet.

ApplesauceThe liqueur gives this sauce a fruity flavoras well as luscious pink color. Try it as anonfat option for a cake topping as well asa side dish.

3 lb. McIntosh apples, peeled, cored, and sliced ½ cup crème de cassis

1. Place apples into the slow cooker,and pour crème de cassis overthem. Cook on low for 5 to 6 hoursor on high for 2 to 3 hours or untilapples are very tender.

Yield: 2 pints Prep time: 15 minutes Minimum cook time: 2 hours in a mediumslow cooker

2. For a chunky sauce, mash appleswith a potato masher. For asmooth sauce, purée mixture in a

food processor fitted with a steelblade or in a blender. Chill, tightlycovered, until ready to serve.

Slow SavvyWhile traditional slicingmethods call for quartering andcoring apples to slice them,these steps are unnecessary.After your apple is peeled, startshaving off slices from theoutside with a paring knife,

turning the apple in quarterturns. Continue slicing until youreach the core, and then discardthe core.

Apple ButterThe flavor of this healthful spread is sorich, you won’t believe it doesn’t containany fat.

Yield: 2 pints Prep time: 15 minutes Minimum cook time:


2 lb. McIntosh apples, unpeeled, cored, and sliced 1 cup firmly packed dark brown sugar ⅔ cup water ⅓ cup rum or additional water 1 tsp. ground cinnamon Pinch ground allspice

1. Combine apples, brown sugar,water, rum, cinnamon, and allspicein the slow cooker. Cook on highfor 3 hours or until apples aretender. Stir and reduce the heat to

low. Cook for an additional 5 or 6hours, stirring occasionally, untilmixture is very thick and darkbrown.

2. Ladle apple butter into containers,cover tightly, and refrigerate.

Variation: Want to try this method withother fruits? Both pears and apricots workbeautifully, and you don’t have to peelthem because the skins are so tender.

Slow Speak

Pinch is a term used for theamount of a dry ingredient youcan hold between the tips ofyour thumb and forefinger ofone hand. The smallest standardmeasuring spoon is ¼ teaspoon;a pinch is far less.

Candied Tangerine PeelTangerines are ideal citrus fruit forcandied peel because the peel comes rightoff without any flesh attached. Chop themup for baking or as a sprinkling for hotbreakfast cereal.

8 tangerines, washed with

soap and water 4 cups granulated sugar

1. Bring a medium saucepan of waterto a boil over high heat.

2. Wash tangerines with soap andwater, and peel. Cut peel intostrips 2 inches long and ½ inchwide. Add peel strips to thesaucepan and boil for 5 minutes.Drain, and place them in the slowcooker.

Yield: 3 cups Prep time: 15 minutes Minimum cook time: 2 hours in a mediumslow

cooker

3. Add 3 cups sugar, and stir well tocoat strips. Cook on high for 2 or 3hours or until peel strips aretender. Turn off the slow cookerand allow strips to cool for 45minutes.

4. Remove strips from the slowcooker with a slotted spoon andspread them out on a baking sheetcovered with heavy-duty aluminumfoil. Sprinkle remaining 1 cupsugar over strips, rolling themaround to coat strips evenly. Storestrips for up to 2 weeks at roomtemperature in an airtight

container.Variation: You can use the same methodfor candied grapefruit peel or orange peel;the cooking time will be the same. Just besure no flesh is attached to the rind.

Cooker Caveatsuse organic produce, so all Ihave to do is rinse thetangerines. If you’re usingconventional tangerines or othercitrus fruits, they may have been

waxed. If that’s the case, pourboiling water over them to meltoff the wax before starting therecipe.

Apple-Orange ConserveThis is such a pretty way to top cake oriced cream, with crunchy nuts, succulentapples, and zesty oranges in the samebowl.

Yield: 3 pints Prep time: 20 minutes


½ cup chopped walnuts 4 Granny Smith apples, peeled, cored, and cut into ¾-in. dice 3 navel oranges, washed and cut into ¾-in. dice 1½ cups granulated sugar ½ cup dried cherries or raisins

1. Preheat the oven to 350°F.2. Place walnuts on a baking sheet,

and bake for 5 to 7 minutes or untillightly browned. Set aside.

3. Combine apples, oranges, sugar,

and cherries in the slow cooker.Cook on high for 2 hours or untilorange peel is almost tender.

4. Uncover the slow cooker, andcook on high for an additional 1½to 2 hours or until mixture is verythick. Stir in walnuts. Ladleconserve into jars, cover tightly,and refrigerate.

Slow SpeakConserve is one of the many

families of preserves. Aconserve always includes atleast two different fruits, aswell as nuts. It’s kept fairlychunky, so you can appreciatethe different ingredients.

Cranberry ChutneyOnce you’ve served this spicy andcomplexly flavored chutney atThanksgiving dinner, you’ll never go backto cranberry sauce!

1 lb. fresh cranberries 1½ cups granulated sugar 1 cup golden raisins

½ cup red wine vinegar ½ cup red wine 2 TB. molasses 2 TB. grated fresh ginger 1 TB. curry powder 1 TB. Worcestershire sauce ½ to 1 tsp. hot red pepper sauce

Yield: 2 pints Prep time: 10 minutes Minimum cook time: 4 hours in a medium slow cooker

1. Rinse cranberries, picking out any

shriveled ones or twigs. Placecranberries in the slow cooker.Stir in sugar, raisins, vinegar,wine, molasses, ginger, currypowder, and Worcestershiresauce. Cook on high for 3 or 4hours or until cranberries have all“popped.”

2. Uncover the slow cooker, add hotred pepper sauce, and cook onhigh for an additional 1 or 2 hoursor until mixture has thickened.Ladle chutney into containers,cover tightly, and refrigerate.

Slow SpeakChutneys are spicycombinations that are unified bya hot, sweet, or sour flavorprofile. They can contain fruitsor vegetables. Traditionally,chutney was one of the classiccondiments to accompanyIndian curry dishes. Today,chutneys are eaten with manyfoods in place of spreads like

ketchup. Chutneys wereintroduced to the United Statesin Colonial times.

Smoked Apple ChutneyThe apples and onions in this condimentabsorb flavor from some time on the grill,which makes it perfect for cold meats andpoultry.

Yield: 2 pints Prep time: 30 minutes Minimum cook time:


1 cup hickory or apple wood chips 6 large tomatoes, cut in half 1 large onion, cut in half 4 garlic cloves, peeled 2 apples, peeled, cored, and quartered1 cup granulated sugar ¾ cup cider vinegar ¼ cup golden raisins ¼ cup dried currants 2 TB. grated fresh ginger Salt and cayenne

Slow SpeakSmoking is a technique of bothflavoring and preserving foodby penetrating it with thechemicals in wood smoke. Inthis recipe, the smoking is forflavor; the cooking and canningor refrigeration is what actuallypreserves the food.

1. Light a charcoal or gas grill. Soak

wood chips in cold water for 30minutes. Drain wood chips, andplace them on the fire. Cover thegrill with a small-holed fish grill,and place tomatoes, onion, garlic,and apples on the grill. Close thegrill lid, or cover the grill with asheet of heavy-duty aluminum foil.Smoke vegetables and apples for10 minutes.

2. Remove vegetables and applesfrom the grill. Peel, core, and seedtomatoes, and place them in theslow cooker. Peel and finely diceonion, and add it to the slowcooker along with garlic, apples,sugar, vinegar, raisins, currants,and ginger. Cook on high for 3 or 4

hours or until mixture is thick. Stirafter mixture comes to a boil.

3. Uncover the slow cooker and cookfor an additional 1 houruncovered. Season with salt andcayenne. Ladle chutney intocontainers, cover tightly, andrefrigerate.

Dried Fruit ChutneyDried fruits are available all year, andthis spicy chutney is a great pairing withroasts in winter or cold poultry in thesummer.

½ lb. dried peaches, chopped ½ lb. dried apricots, chopped

½ lb. dried pineapple, chopped ½ lb. pitted prunes, chopped ½ lb. pitted dates, chopped 1½ cups cider vinegar ½ cup water 1 cup granulated sugar 2 tsp. curry powder or to taste 1 tsp. ground ginger ½ tsp. salt Hot red pepper sauce

Yield: 3 pints Prep time: 20 minutes Minimum cook time: 4 hours in a medium slow

cooker

1. Combine peaches, apricots,pineapple, prunes, dates, vinegar,water, sugar, curry powder,ginger, and salt in the slow cooker.Stir well. Cook on high for 3 or 4hours or until fruit is soft.

2. Uncover the slow cooker, andcook on high for 1 or 2 hours moreor until chutney has thickened.Season with hot red pepper sauce.Ladle chutney into containers,cover tightly, and refrigerate.

Slow SavvyMost of today’s dried fruit ismoist and pliable, which is whyyou don’t soak the dried fruitsin this recipe before cooking. Ifyour dried fruit is hard andbrittle, soak it in very hot tapwater for 30 minutes beforeplacing it in the slow cooker.

Part 7

Grand FinalesIf you look at the dessert menu in arestaurant before deciding what will comefirst, chances are you’re looking at thispart of the book first. If so, I’m right withyou.

Puddings—ranging from rich breadpuddings to light steamed puddings—aresynonymous with slow-cooked desserts,so there’s a chapter devoted to them. Andbecause I feel the first duty of any dessertis to be luscious, I’ve included a wholechapter of decadent delights, from puddingcakes to dessert fondues.

And then there are those times that the

meal is rather heavy so you want a lighterdessert. I’ve included a barrel of applefavorites, plus other fabulous ways to treatfruit. From start to finish, your slowcooker can do it all.

“Toil and trouble all yan want, ladies—it still needs more chocolate. ”

Chapter 22

Perfect PuddingsIn This Chapter

• Rich and moist bread puddings• Creamy rice puddings• English steamed puddings

Old-fashioned desserts are always instyle. Foods such as a rich bread puddingor a creamy rice pudding are the definitionof sweet comfort foods. And, with thevariations, you’ll find more than a baker’sdozen of ways to make them in thischapter.

You probably won’t be surprised (by

now) to hear that the slow cooker cancreate a wide variety of delicious dessertsthat border on the decadent. The recipes inthis chapter don’t rely on seasonal fruits,so they are easy to make at any time of theyear.

The Bread BasketBread puddings were seen as a way to useup stale bread in frugal households. Theyexist in many cuisines, but they’reassociated most with the Creole traditionsof Louisiana.

As long as you stay with neutral orsweet breads, feel free to experiment withdifferent types of bread than the ones

listed in the recipes here. Just don’t go forthe olive or herb bread; the results couldbe disastrous!

Steamy TreatsSteamed puddings, part of the Britishculinary tradition, conjure images ofCharles Dickens’s London. The secret totheir light texture is using breadcrumbs inplace of or in addition to flour in thebatter.

These puddings must be steamed in aclosed environment, and metal puddingsteamers with lids that snap firmly intoplace are available from kitchen specialtystores and catalogs. But there’s no need to

buy one for the occasional pudding. Anybundt pan or rounded metal or ceramicmixing bowl that fits into your slowcooker can be made into a steamer.

If using a bundt pan, it’s necessary toplug the opening with crushed aluminumfoil and then overwrap the entire pan withaluminum foil to keep the foil from fallingout of the tube. If using a mixing bowl, usea few layers of foil on top and crimp itclosed firmly on the edges of the bowl. Asa safety precaution, I also tie the foil shutwith kitchen string (but no rubber bands,please).

Classic Creole Bread

Pudding with Caramel SaucePecans and raisins dot this rich,cinnamon-scented pudding from NewOrleans’s tradition.

3 large eggs 1 cup granulated sugar 1¾ cups whole milk 6 TB. unsalted butter, melted 1½ tsp. pure vanilla extract 1 tsp. ground cinnamon Pinch salt5 cups cubed French bread ½ cup golden raisins ½ cup chopped pecans ½ cup (1 stick) unsalted butter 1½ cups firmly packed dark

brown sugar ½ cup heavy cream



2. Whisk eggs in a large mixing bowlwith sugar until thick and lemon-colored. Whisk in milk, meltedbutter, vanilla extract, cinnamon,

and salt. Add bread cubes, andpress down with the back of aspoon so they absorb egg mixture.Stir in raisins and pecans.

3. Spoon mixture into the slowcooker. Cook on high for 1 hourand then reduce the heat to lowand cook for 2 or 3 hours or until atoothpick inserted into the centercomes out clean and an instant-read thermometer inserted into thecenter of the pudding reads 165°F.

4. While pudding is cooking, makesauce. Melt ½ cup butter in a smallsaucepan over medium heat. Addbrown sugar, and cook, stirringfrequently, for 3 minutes or untilsugar melts. Whisk in cream and

stir until smooth, about 2 minutes.To serve, reheat sauce, ifnecessary, and spoon overservings of bread pudding.

Crock TalesBecause it’s a way to use upstale bread, bread pudding wasa “peasant dish” until thetwentieth century.

Maple Walnut BreadPudding

Maple and walnuts are a classic NewEngland flavor combination, and they’resuper in this pudding.


1 cup chopped walnuts 3 large eggs

1¾ cups whole milk ¾ cup pure maple syrup 6 TB. unsalted butter, melted 1½ tsp. pure vanilla extract½ tsp. ground cinnamon Pinch salt 5 cups cubed brioche, challah, or other egg bread Vanilla ice cream or whipped cream (optional)

1. Preheat the oven to 350°F. Greasethe inside of the slow cookerliberally with vegetable oil sprayor butter.

2. Place walnuts on a baking sheetand bake for 5 to 7 minutes or untilbrowned. Remove nuts from theoven, and set aside.

3. Whisk eggs, milk, and maple syruptogether in a large mixing bowl.Beat in melted butter, vanillaextract, cinnamon, and salt. Addbread cubes, and press down withthe back of a spoon so they absorbegg mixture.

4. Spoon mixture into the slowcooker. Cook on high for 2 or 3hours or until a toothpick insertedinto the center comes out clean andan instant-read thermometerinserted into the center of puddingreads 165°F. Serve immediately,garnished with ice cream orwhipped cream (if using).

Variation: For a dessert with a bit morekick to it, add 3 tablespoons brandy or

rum to the recipe.

Slow SavvyYou might think it doesn’t makeany sense to take the time totoast nuts when they’re goinginto a wet mixture. But do itanyway. The toasting keepsthem crisper as they cook, and italso brings out the oils thatdeliver the flavor.

White Chocolate BreadPudding

This dessert is my idea of perfection:aromatic orange zest and zesty driedcranberries dot a pudding flavored withheavenly white chocolate.

3 large eggs 2 cups whole milk 1½ cups chopped white chocolate, melted 6 TB. unsalted butter, melted 1 TB. grated orange zest ½ tsp. pure vanilla extract Pinch salt

6 cups cubed French bread ½ cup dried cranberries Vanilla ice cream or whipped cream (optional)



2. Whisk eggs and milk together in alarge mixing bowl. Beat in melted

white chocolate, melted butter,orange zest, vanilla extract, andsalt. Add bread cubes and driedcranberries, and press down withthe back of a spoon so they absorbegg mixture.

3. Spoon mixture into the slowcooker. Cook on high for 2 to 3hours or until a toothpick insertedinto the center comes out clean andan instant-read thermometerinserted into the center of puddingreads 165°F. Serve immediately,garnished with ice cream orwhipped cream (if using).

Variation: For a real chocolate hit, usebittersweet chocolate and chocolate milkin this recipe. Then omit the orange zest

and add chocolate chips instead of driedcranberries.

Cooker CaveatsBe careful when selecting whitechocolate. You don’t want theones called “baking pieces”because they’re artificial anddon’t melt well.

Thanksgiving Bread PuddingThis pudding has all the flavors you’dexpect from pumpkin pie, including thepumpkin!


2 cups solid-pack canned pumpkin 2 large eggs, lightly beaten

1 (12-oz.) can evaporated milk 1 (14-oz.) can sweetened condensed milk 4 TB. unsalted butter, melted2 tsp. pumpkin pie spice or 1 tsp. ground cinnamon, ½ tsp. ground allspice, and ½ tsp. grated nutmeg Pinch salt 6 cups cubed French bread ½ cup raisins Vanilla ice cream or whipped cream (optional)

Cooker CaveatsThere are two similar forms ofcanned pumpkin, and you wantto be sure what you’re buying isjust pumpkin and not pumpkinpie filling. The filling issweetened and already containsspices.


cooker liberally with vegetable oilspray or butter.

2. Combine pumpkin, eggs,evaporated milk, sweetenedcondensed milk, melted butter,pumpkin pie spice, and salt in amixing bowl. Whisk until smooth.Add bread cubes, and press downwith the back of a spoon so theyabsorb egg mixture. Stir in raisins.

3. Spoon mixture into the slowcooker. Cook on high for 1 hour,reduce the heat to low, and cookfor 2 or 3 hours or until atoothpick inserted into the centercomes out clean and an instant-read thermometer inserted into thecenter of pudding reads 165°F.

Serve warm, topped with icecream or whipped cream (ifusing).

Orange-Cranberry RicePudding

Thick and rich marmalade gives thiscreamy pudding its orange flavor, and thecranberries are a great foil.

1 cup converted long-grain rice 3 cups water 1 cup granulated sugar Pinch salt1½ cups whole milk

½ cup orange marmalade 2 large eggs, lightly beaten ½ cup dried cranberries 1 cup heavy cream



2. Place rice in a sieve, and rinse itwell under cold water. Place rice

in a 2-quart saucepan with water,½ cup sugar, and salt. Bring to aboil over high heat, and boil for 15minutes or until rice is tender.Drain rice, and spoon into theslow cooker.

3. Combine milk, remaining ½ cupsugar, orange marmalade, and eggsin a mixing bowl, and whisk well.Stir mixture into rice, and addcranberries. Cook on low for 4 or5 hours or on high for 2 or 3 hoursor until custard is set. Removepudding from the slow cooker andchill well.

4. When rice is chilled, place creamin a chilled mixing bowl. Whipcream with an electric mixer on

medium speed until it thickens,increase the speed to high, andwhip cream until stiff peaks form.Fold whipped cream into rice.Serve immediately or refrigeratefor up to 1 day, tightly coveredwith plastic wrap.

Variation: For a change of pace, try limeor lemon marmalade in this recipe. Anydried fruit works well, too.

Slow Speak

Fold is the term used forcombining a light mixture, suchas whipped cream or beaten eggwhites, with a denser mixture—in this case, the rice pudding.The light mixture goes on top,and you insert a rubber spatulainto the center of the bowl andpush it across the bottom of thebowl. This brings up the densemixture. Then, turn the bowl aquarter turn and repeat themotion. The object is tocombine the two mixtureswithout deflating the lighterone.

Gingered Rice PuddingThe rice is cooked in coconut milk andthen topped with fresh fruit for thispudding that can be served at anytemperature.


1 cup arborio rice 1 (14-oz.) can unsweetened

coconut milk 1 (14-oz.) can sweetened condensed milk 2 cups half-and-half 2 tsp. ground ginger½ tsp. ground cinnamon ½ tsp. salt ½ cup heavy cream 3 or 4 cups chopped fresh mango or pineapple (optional)


2. Combine rice, coconut milk,sweetened condensed milk, half-and-half, ginger, cinnamon, andsalt in the slow cooker. Stir well.

Cook on low for 5 to 7 hours or onhigh for 2½ to 3 hours or until riceis soft and liquid is thick.

3. Stir in heavy cream. Serve hot,warm, or chilled, topped withchopped fruit (if using).

Cooker CaveatsFrequently, coconut milkseparates in the can with theliquid on the bottom and a thick

layer of coconut on top. Whiskit briskly until the lumps aregone because they won’t breakup well in the slow cooker andyou might end up with islandsof hard coconut in your softpudding.

Mexican Chocolate RicePudding

Aromatic cinnamon, coffee liqueur, andcrunchy almonds are the flavor and textureaccents in this creamy pudding.

1 cup slivered almonds

1 cup arborio rice 3 cups half-and-half 1 (14-oz.) can sweetened condensed milk ¼ cup Kahlúa or other coffee-flavored liqueur6 oz. good-quality bittersweet chocolate, chopped ½ tsp. ground cinnamon Pinch salt ½ cup heavy cream Vanilla ice cream or sweetened whipped cream (optional)



1. Preheat the oven to 350°F. Greasethe inside of the slow cookerliberally with vegetable oil sprayor butter.

2. Place almonds on a baking sheetand bake for 5 to 7 minutes or untilbrowned. Remove nuts from theoven, chop coarsely, and set aside.

3. Combine rice, half-and-half,sweetened condensed milk,Kahlúa, chocolate, cinnamon, andsalt in the slow cooker. Stir well.Cook on low for 5 to 7 hours or on

high for 2½ to 3 hours or until riceis soft and the liquid is thick.

4. Stir in heavy cream. Serve hot,warm, or chilled, topped with icecream or whipped cream (ifusing).

Variation: Try this with white chocolateand substitute kirsch for the coffee liqueur.Omit the cinnamon, and add ½ cup driedcherries.

Crock Tales

The type of chocolate mostpopular in Mexico is a grainyblock used to make hotchocolate. The most famousbrand is Ibarra, and all Mexicanchocolate contains both groundalmonds and cinnamon, sothey’re the additions to thispudding.

Indian PuddingThis is a more flavorful version of theclassic Native American dish because it’smade with crystallized ginger.


5 cups whole milk ¾ cup firmly packed dark brown sugar ½ cup pure maple syrup ¾ cup yellow cornmeal 6 TB. unsalted butter, cut into small pieces½ tsp. pure vanilla extract 3 TB. finely chopped crystallized ginger

½ tsp. salt Vanilla ice cream or sweetened whipped cream (optional)


2. Combine milk, brown sugar, andmaple syrup in a 2-quart saucepan,and stir well. Heat over mediumheat, stirring occasionally, untilmixture comes to a boil. Whisk incornmeal and simmer mixture,whisking frequently, for 10minutes or until very thick.

3. Stir in butter and vanilla extract.Whisk until butter melts. Removethe pan from the heat, and stir in

crystallized ginger and salt.Scrape mixture into the slowcooker. Cook on low for 3 to 5hours or until the edges havedarkened slightly and the center ofpudding is set. Serve warm withvanilla ice cream or whippedcream (if using).

Crock TalesBecause Native Americans

introduced corn to the Pilgrims,anything made with corn had“Indian” as a prefix at one timeor another. Indian Pudding issometimes called HastyPudding, and the Hasty PuddingClub at Harvard University wasnamed for the dessert. Recipesfor Indian or Hasty Pudding goback to the early eighteenthcentury.

Steamed Chocolate PuddingThis rich pudding has a light texture and afabulous aroma when it’s brought to the

table.1 TB. unsalted butter, softened ½ cup granulated sugar ¼ lb. good-quality bittersweet chocolate, chopped ¼ cup heavy cream 1 TB. rum or liqueur 3 large eggs, separated 1 tsp. pure vanilla extract ¼ tsp. cream of tartar 2 cups water ½ cup plain breadcrumbs Ice cream (flavor of your choice) or sweetened whipped cream (optional)

Serves: 6 to 8


1. Generously grease a puddingsteamer or mold that will fit insideyour slow cooker with butter.Sprinkle the inside of the moldwith 1 tablespoon sugar and setaside.

2. Combine chocolate, cream, andrum in a microwave-safe dish.Microwave on medium (50percent) power for 1 minute. Stirand repeat, if necessary, untilchocolate is melted (this can also

be done in a small saucepan overlow heat). Whisk egg yolks, andstir into chocolate mixture alongwith vanilla extract.

3. Place egg whites in a mixing bowland beat with an electric mixer atmedium speed until frothy. Addcream of tartar, increase the speedto high, and beat until stiff peaksform, gradually adding remainingsugar. Fold chocolate into eggwhites and then fold inbreadcrumbs. Scrape batter intothe prepared mold. Cover the moldwith its lid or a double layer ofaluminum foil, and crimp the edgesof the foil to seal it tightly.

4. Place the sealed pudding steamer

into the slow cooker, and add 2cups water to the slow cooker.Steam pudding on low for 6 to 8hours or on high for 3 or 4 hoursor until a toothpick inserted intothe center comes out clean.Remove pudding from the slowcooker and allow it to sit for atleast 30 minutes. Unmold puddingonto a serving tray. Serve slicestopped with ice cream or whippedcream (if using).

Variation: Want to make it mocha? Omitthe rum and add 1 tablespoon instantcoffee crystals mixed with 2 tablespoonshot water to the batter.

Slow SavvyDark chocolate is like finewine. If stored under the rightconditions, its flavor improveswith age. Store chocolate in acool place and tightly wrappedbecause it does absorb flavorsfrom foods around it. Use milkchocolate and white chocolatewithin a few months becausethe milk solids can spoil.

English Christmas PuddingThis is the grandmother of all steamedpuddings, with myriad dried fruits andspices in the mix.


¼ lb. (1 stick) plus 5 TB. unsalted butter, softened to room temperature 1 TB. granulated sugar ½ cup chopped prunes ½ cup chopped dried figs ½ cup golden raisins ¼ cup dried currants ¼ cup chopped candied fruits 1 medium apple, peeled, cored, and finely chopped ¼ cup chopped walnuts 1 cup plus 2 TB. brandy 2 large eggs, lightly beaten ½ cup firmly packed dark brown sugar ½ cup plain breadcrumbs ¼ cup all-purpose flour

1 tsp. ground cinnamon ½ tsp. grated nutmeg ½ tsp. baking powder ¼ tsp. salt 1 lb. confectioners’ sugar ¼ tsp. pure vanilla extract

1. Generously grease a 1½-quartpudding steamer or mold that willfit inside your slow cooker with 1tablespoon butter. Sprinkle theinside of the mold with granulatedsugar and set aside.

2. Melt 4 tablespoons butter in asmall saucepan or in themicrowave.

3. Combine prunes, figs, raisins,currants, candied fruits, apple,walnuts, and ½ cup brandy in a

mixing bowl. Stir to combine. Stirin melted butter, eggs, brownsugar, breadcrumbs, flour,cinnamon, nutmeg, baking powder,and salt. Stir well and packmixture into the prepared mold.Cover the mold with its lid or adouble layer of aluminum foil, andcrimp the edges of the foil to sealit tightly.

4. Place the sealed pudding steamerinto the slow cooker, and add 2cups water to the slow cooker.Steam pudding on low for 8 to 10hours or on high for 4 or 5 hoursor until a toothpick inserted intothe center comes out clean.Remove pudding from the slow

cooker, and allow it to sit for atleast 30 minutes. Remove thecover, and place a sheet ofaluminum foil on the top. Usingoven mitts if necessary, place onehand on top of the foil and flip thepudding steamer over with theother hand so it sits on the foil.Pour ½ cup brandy over hotpudding, and cover it with the foilto keep warm.

5. To make hard sauce, combineremaining ¼ pound butter,confectioners’ sugar, remaining 2tablespoons brandy, and vanillaextract in a food processor fittedwith a steel blade. Process untilsmooth, scraping down the sides

of the bowl. Alternately, combineingredients in a mixing bowl andbeat with an electric mixer at slowspeed until smooth. Pass hardsauce separately.

Cooker CaveatsIf you don’t have a traditionalcopper or ceramic puddingsteamer, you can make steamedpuddings in any mold that willfit into your slow cooker. Do

not use coffee cans or cannedvegetable cans. Most of thesecontain lead and are paintedwith or sealed with materialsthat can release toxic gasseswhen heated.

Chapter 23

Sweet SensationsIn This Chapter

• Saucy pudding cakes• Homey slow cooked cakes• Gooey fondues

If you thought the various puddings inChapter 22 comprised your slow cookerdessert options, just wait until you try therecipes in this chapter! Here you learnhow versatile your slow cooker really canbe when it comes to ending meals on asweet note. “Pudding cakes” are slowcooker classics—and they’re a mystery.

You start with thick batter on the bottomand pour a boiling liquid over it, but bythe end of the cooking time you’ve got acake on top of a thick sauce. It’s magic!

Many recipes in this chapter are madewith chocolate—truly the “food of thegods” for many people, including me. Theslow cooker’s low heat generated makesit perfect for chocolate because scorchingis the way most chocolate desserts fail.You’ll see how easy making chocolatefondue in the slow cooker is, and you canprepare the foods to dip while it cooks.

Mysterious CakesThe slow cooker cannot produce what

pastry chefs define as an authentic cake.Cakes need the dry heat of an oven, andthey need a higher temperature than a slowcooker can generate, even one set on high.But you can create delicious dishes thatare technically baked puddings but havethe dry texture of a cake.

Slow SavvyThe shape of the slow cookerfor savory dishes doesn’t

matter, but I’ve found that roundslow cookers produce bettercakes. In an oval machine, thecenter of the cake tends toremain underdone while thenarrow edges are overdone.

The batters for the cake recipes in thischapter are much thicker than those forconventional cakes because batters bakingin a hot oven release moisture into theoven as they bake; they need to “dry out.”But the reverse is true for slow cookercakes. The steam generated by the cookingprocess becomes part of the cake andmoistens it as it cooks.

Mocha Pecan Pudding CakeCrunchy nuts dot this delicate chocolateand coffee flavored cake topped with arich, hot syrup.

1 cup granulated sugar 1 cup all-purpose flour 1 cup chopped pecans 3 TB. plus ¼ cup unsweetened cocoa powder 1 TB. instant coffee granules 2 tsp. baking powder½ cup whole milk 3 TB. unsalted butter, melted ½ tsp. pure vanilla extract ¾ cup firmly packed dark brown sugar

1¾ cups boiling water Coffee, vanilla, or butter pecan ice cream (optional)



2. Combine granulated sugar, flour,pecans, 3 tablespoons cocoapowder, coffee, and baking

powder in a mixing bowl. Stir inmilk, melted butter, and vanillaextract. Stir until a stiff batterforms, and spread batter in theslow cooker.

3. Sprinkle brown sugar andremaining ¼ cup cocoa powderover batter. Pour boiling waterover batter. Cook on high for 2 to2¼ hours or until a toothpickinserted into the top cake layercomes out clean. Allow cake to sitfor 15 minutes with the slowcooker turned off before serving.Serve cake hot, at roomtemperature, or chilled, toppedwith ice cream (if using).

Variation: You can omit the coffee

granules and add 2 tablespoons of anyliqueur or liquor to the cake. Also trybutterscotch or peanut butter baking chipsinstead of the chocolate chips.

Slow SpeakUnsweetened cocoa powder ispowdered chocolate that hashad a portion of the cocoabutter removed. Dutch processcocoa powder is a type ofcocoa powder that’s formulated

with reduced acidity and givesfoods a more mellow flavor.Cocoa keeps almost indefinitelywhen stored at roomtemperature.

Chocolate Peanut PuddingCake

If chocolate and peanuts are a favoritecombination, this easy-to-make lusciousdessert is for you!

Serves: 6


1 cup all-purpose flour ⅓ cup unsweetened cocoa powder 1 cup granulated sugar 1½ tsp. baking powder ½ cup whole milk 3 TB. unsalted butter, melted 1 tsp. pure vanilla extract¾ cup chunky peanut butter ½ cup chopped roasted peanuts ⅔ cup bittersweet chocolate

chips 1¾ cups boiling water Vanilla ice cream or sweetened whipped cream (optional)


2. Combine flour, 3 tablespoonscocoa powder, ⅓ cup sugar, andbaking powder in a mixing bowl.Stir in milk, melted butter, andvanilla extract. Stir until a stiffbatter forms and then stir in peanutbutter, chopped peanuts, andchocolate chips. Spread batter inthe slow cooker.

3. Pour boiling water into the mixing

bowl, and stir in remaining cocoapowder and sugar. Pour mixtureover batter. Cook on high for 2 to2¼ hours or until a toothpickinserted into the top cake layercomes out clean. Allow cake to sitfor 15 minutes with the slowcooker turned off before serving.Serve cake hot, at roomtemperature, or chilled, toppedwith ice cream or whipped cream(if using).

Variation: Afraid a guest might beallergic to peanuts? Try cashew butter oralmond butter and their appropriate nutsinstead. If the nut butter isn’t sweetened,add an additional ¼ cup granulated sugarto the batter.

Crock TalesAncient Peruvians knew thenutritional value of peanuts;that’s why they buried pots ofthis beneficial legume with theirkings. But peanut butter is anAmerican invention. It wasdeveloped in the 1890s and wastouted as a health food at the1904 St. Louis World’s Fair.

Apple Pudding CakeThis cake has the texture of a cobbler, andthe sauce is subtly seasoned.

2 cups apple cider or apple juice 2 Granny Smith apples 1 cup all-purpose flour ⅓ cup granulated sugar 1 tsp. baking powder ½ tsp. apple pie spice Pinch salt ½ cup whole milk 4 TB. unsalted butter, melted ¼ tsp. pure vanilla extract ⅓ cup finely chopped dried apples ½ cup firmly packed dark

brown sugar Vanilla ice cream or sweetened whipped cream (optional)



2. Bring apple cider to a boil in asmall saucepan over high heat.

Cook until cider is reduced by ½.Set aside.

3. While cider is boiling, peel andcore apples, and chop applesfinely in a food processor fittedwith a steel blade using on-and-offpulsing.

4. Combine flour, granulated sugar,baking powder, apple pie spice,and salt in a mixing bowl. Stir inmilk, melted butter, and vanillaextract. Stir until a stiff batterforms and then stir in apples anddried apples. Spread batter in theslow cooker.

5. Bring cider back to a boil, and stirin brown sugar. Pour mixture overbatter. Cook on high for 2 to 2¼

hours or until a toothpick insertedinto the top cake layer comes outclean. Turn off the slow cookerand remove the lid. Allow cake tosit for 15 minutes before serving.Served cake hot, at roomtemperature, or chilled, toppedwith ice cream or whipped cream(if using).

Variation: Feel more in the mood forapricots than apples? Use 8 fresh apricots,dried apricots, and apricot nectar for thevarious forms of apple in this recipe. Thenomit the apple pie spice and add ½teaspoon ground ginger to the batter.

Slow SpeakApple pie spice is acombination of fragrant spices.You can make your own bycombining ½ teaspooncinnamon, ¼ teaspoon eachnutmeg, and ground cloves, and⅛ teaspoon each allspice,ground cardamom. In a pinch,substitute cinnamon with a dashof any of the other spices youmight have on hand.

Greek Walnut and Fig CakeThis rich and dense cake filled withcrunchy nuts and sweet figs is moistenedwith a lemony syrup.


1½ cups chopped walnuts ¾ cup chopped dried figs, stems discarded if necessary ¼ cup brandy 1½ cups all-purpose flour 2 cups granulated sugar 1¾ tsp. baking powder ½ tsp. ground cinnamonPinch salt 3 large eggs 6 TB. unsalted butter, melted 1 cup water 2 cinnamon sticks 2 (3-in.) strips lemon zest

1. Preheat the oven to 350°F. Usingthe bottom of the slow cooker as aguide, cut out a circle ofparchment paper. Grease the

inside of the slow cooker liberallywith vegetable oil spray or butter.Place the parchment paper into thebottom, and grease it liberally aswell.

2. Spread nuts in a single layer on abaking sheet and toast for 5 to 7minutes or until lightly browned.Set aside.

3. Place figs in a small mixing bowland sprinkle with brandy. Setaside.

4. Combine flour, ½ cup sugar,baking powder, cinnamon, and saltin a mixing bowl.

5. Whisk eggs in another bowl, andadd melted butter. Add eggmixture to dry ingredients, and stir

well. Add toasted nuts and figs.Stir well again, and scrape batterinto prepared slow cooker. Eventhe top with a rubber spatula.Cook cake on high for 2½ hours oruntil a toothpick inserted in thecenter comes out clean. Turn offthe slow cooker, remove the lid,and allow cake to cool for 15minutes. Run a spatula around theedge of the slow cooker, andinvert cake onto a serving platter.

6. While cake is cooking, combinewater, remaining 1½ cups sugar,cinnamon sticks, and lemon zest ina small saucepan. Bring to a boilover medium-high heat, stirringoccasionally. Reduce the heat to

low, and cook syrup for 10minutes, stirring occasionally.Remove and discard cinnamonsticks and lemon zest. To serve,cut cake into slices and drizzlesyrup over each slice. Serve cakehot or at room temperature.

Variation: This recipe works just as wellwith toasted almonds, and chopped driedapricots or chopped dates can be used inplace of the figs.

Slow SpeakDrizzle Speak is a fancy term

for pouring a small amount ofliquid slowly over a large arearather than pouring it all in oneplace. You can drizzle with ameasuring cup, but the liquid ismore likely to scatter over moreterritory if you use a spoon.

Carrot Cake with CreamCheese Topping

This dense cake contains all theingredients of a traditional carrot cake,and the cream cheese topping is like atraditional creamy frosting.

½ cup chopped walnuts 3 or 4 medium carrots 12 TB. unsalted butter 1 (8-oz.) can crushed pine-apple in pineapple juice 1½ cups all-purpose flour ½ cup granulated sugar ⅓ cup shredded coconut 1¾ tsp. baking powder¾ tsp. ground cinnamon ¼ tsp. ground ginger Pinch salt 2 large eggs ¾ tsp. pure vanilla extract 1 (3-oz.) pkg. cream cheese, softened 1½ cups confectioners’ sugar


1. Preheat the oven to 350°F. Usingthe bottom of the slow cooker as aguide, cut out a circle ofparchment paper. Grease theinside of the slow cooker liberallywith vegetable oil spray or butter.Place the parchment paper into thebottom, and grease it liberally aswell.

2. Spread nuts in a single layer on a

baking sheet and toast for 5 to 7minutes or until lightly browned.Set aside.

3. Peel and grate carrots. You shouldhave 1½ cups firmly packed gratedcarrots. Set aside.

4. Melt 8 tablespoons butter and setaside. Allow remaining butter tosoften at room temperature.

5. Drain pineapple, reserving 3tablespoons juice. Measure out ¼cup pineapple, and set asideremaining ½ cup for garnish(optional).

6. Combine flour, granulated sugar,coconut, baking powder,cinnamon, ginger, and salt in amixing bowl.

7. Whisk eggs in another bowl, andadd melted butter, ½ teaspoonvanilla extract, and reservedpineapple juice. Add egg mixtureto dry ingredients and stir well.Add carrots, ¼ cup pineapple, andtoasted nuts. Stir well again, andscrape batter into the preparedslow cooker. Even the top with arubber

Slow Savvy

If you need to peel a largenumber of carrots thatwill be cooked, savetime by pouring boilingwater over them. After 5minutes, plunge theminto ice water and theskins will slip right off.

spatula. Cook cake on high for 2½hours or until a toothpick insertedin the center comes out clean. Turnoff the slow cooker, remove thelid, and allow cake to cool for 15minutes.

8. While cake is cooking, combineremaining butter, cream cheese,

remaining vanilla extract, andconfectioners’ sugar in a mixingbowl. Beat at slow speed with anelectric mixer to combine.Increase the speed to medium andbeat for 1 or 2 minutes or untilmixture is light and fluffy.

9. To serve, run a spatula around theedge of the slow cooker, andinvert cake onto a serving platter.Cut cake into servings, and topeach with cream cheese toppingand remaining crushed pineapple(if using). Serve cake hot or atroom temperature.

Toffee Pecan Cake

This cake is like a warm praline, withcaramel and pecan flavors blending.

1 cup chopped pecans 1½ cups all-purpose flour ¾ cup firmly packed dark brown sugar 1½ tsp. baking powder Pinch salt 3 large eggs 5 TB. unsalted butter, melted 3 TB. whole milk ½ tsp. pure vanilla extract 1½ cups toffee chips Confectioners’ sugar for dusting (optional)

Serves: 6


1. Preheat the oven to 350°F. Usingthe bottom of the slow cooker as aguide, cut out a circle ofparchment paper. Grease theinside of the slow cooker liberallywith vegetable oil spray or butter.Place the parchment paper into thebottom, and grease it liberally aswell.

2. Spread nuts in a single layer on abaking sheet and toast for 5 to 7minutes or until lightly browned.

Set aside.3. Combine flour, brown sugar,

baking powder, and salt in amixing bowl.

4. Whisk eggs in another bowl, andadd melted butter, milk, andvanilla extract. Add egg mixture todry ingredients, and stir well. Addnuts and toffee chips. Stir wellagain, and scrape batter intoprepared slow cooker. Even thetop with a rubber spatula. Cookcake on high for 2½ hours or untila toothpick inserted in the centercomes out clean. Turn off the slowcooker, remove the lid, and allowcake to cool for 15 minutes. Toserve, run a spatula around the

edge of the slow cooker, andinvert cake onto a serving platter.Dust cake with confectioners’sugar (if using). Serve cake warmor at room temperature.

Variation: You can substitute chocolate,butterscotch, or peanut butter chips for thetoffee, and the nuts can be changed towalnuts or omitted entirely if you prefer.

Slow Speak

Toffee is a candy made bycooking sugar with water andusually butter until it’sbrowned. On a candythermometer, the temperatureshould reach between 260°Fand 300°F.

Chocolate FondueMy dream as a chocoholic is to have a vatof this bubbly treat at every meal. You canpersonalize it in myriad ways.

Serves: 6 Prep time: 10 minutes Minimum cook time: 45 minutes in a small slow cooker

¾ lb. good-quality bittersweet chocolate, chopped ½ cup heavy cream3 TB. liqueur or liquor (your favorite: rum, bourbon, tequila, cognac, brandy, triple sec, Grand Marnier, Chambord, kirsch, amaretto, Frangelico, crème de cacao, crème de banana, Irish cream

liqueur, Kahlúa)1. Combine chocolate, cream, and

liqueur in the slow cooker. Cookon low for 45 to 60 minutes oruntil chocolate melts. Stir gentlytoward the end of the cookingtime.

2. Serve directly from the slowcooker with hulled strawberries(halved if large), banana chunks,clementine segments, apple slices,donut holes, waffle squares, buttercookies, angel food cake cubes,brownie cubes, biscotti, or sugarcookies.

Variation: If you’re serving the fondue tochildren or adults who cannot toleratealcohol, substitute ¼ to ½ teaspoon pure

extract for the liqueur or liquor.

Cooker CaveatsIt’s a widely heldmisconception that the cookingprocess evaporates alcoholfrom a dish. While most of thealcohol is no longer present,some residual alcohol is stillpresent, regardless of how longa dish cooks. Keep this in mindif you’re adding alcohol to a

dish children or adults whoavoid alcohol could eat.

Bittersweet ChocolateCoconut Cream Fondue

If you’re a fan of Mounds candy bars,you’ll love this dessert. Sweet coconutlaced with a bit of rum add ancillaryflavors to the chocolate.

9 oz. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 1 cup sweetened cream

of coconut (such as Coco López)½ cup heavy cream ¼ cup dark rum ¼ tsp. pure coconut extract

Serves: 6 Prep time: 10 minutes Minimum cook time: 45 minutes in a small slow cooker

1. Combine bittersweet chocolate,unsweetened chocolate, cream ofcoconut, cream, rum, and coconutextract in the slow cooker. Cook

on low for 45 to 60 minutes oruntil chocolate melts. Stir gentlytoward the end of the cookingtime.

2. Serve directly from the slowcooker with hulled strawberries(halved if large), banana chunks,clementine segments, crystallizedginger slices, donut holes, wafflesquares, butter cookies, angel foodcake cubes, coconut macaroons,brownie cubes, biscotti, or sugarcookies.

Cooker CaveatsBe sure you only use pureextracts in cooking. They mightcost a bit more, but you only usethem in minute quantities andthey last for up to 2 years afterthey’re opened. The flavor ofextracts is intense, and thechemical taste from artificialextracts is unpleasant.

Easy Mexican Dulce de LecheFondue

Does luscious fondue get any easier thanthis? The milk becomes a deliciouscaramel as it simmers in the slow cooker.

Serves: 6 Prep time: 5 minutes Minimum cook time: 4½ hours in medium slow cooker

3 (14-oz.) cans sweetened condensed milk

¼ cup dark rum1 tsp. pure vanilla extract, preferably Mexican

1. Remove the labels from the cans,stand the cans in a medium orlarge slow cooker, and fill theslow cooker with very hot tapwater; cans should be fullycovered. Cook on high for 4½hours. It is imperative that thecans are covered with water atall times or they could explode.

2. Remove the cans from the waterwith tongs and allow them to cool.Remove and carefully pour offwater from the slow cooker. Pourthe cans’ contents back into theslow cooker, and whisk in rum and

vanilla extract.3. Reduce the heat to low, and serve

directly from the slow cooker withhulled strawberries (halved iflarge), banana chunks, appleslices, dried coconut slices, driedapricots, crystallized ginger, donutholes, waffle squares, buttercookies, pound cake cubes,brownie cubes, coconutmacaroons, or sugar cookies.

Variation: You can use pure almondextract in place of the vanilla for adifferent taste. You can also add choppedtoasted almonds to the fondue along withthe extract.

Crock TalesDulce de leche means “sweetmilk” in Spanish, and it’spopular in all Hispaniccountries. It’s sometimes calledcajeta, and it’s used as aspread, dip, or topping. Thiseasy method is how it’s made inthe Yucatan province ofMexico.

Chapter 24

Fruity FavoritesIn This Chapter

• Year-round apple desserts• Homey American classics• Winter treats with dried fruit

Fruit desserts enable you to satisfy yoursweet tooth while also eating anutritionally necessary helping of fruits.Most great fruit desserts let the fruit shineas the star, and you’ll find that’s true ofthe recipes in this chapter.

Apples are harvested in the fall, butthanks to cold storage techniques, we can

enjoy them year-round. In this chapter,you’ll find many options to enjoy them.Other fruits are more closely associatedwith summer, when they are local and attheir lowest cost. But if you want to enjoyblueberries in January, moderntransportation has made it possible to findthem—it’s the new definition of “airlinefood.”

All About ApplesWith a selection of more than 300varieties of apples grown in NorthAmerica, Americans consume about 20pounds of apples per capita, and applesare right up there in the top 5 fruits we eat.

But not all apples are created equal. Someare better for munching raw, and othersare better for cooking. Some, such asMcIntosh, are good cooking apples forapplesauce because they fall apart sowell. But that wouldn’t be an advantage ina pie or tart. For these recipes, unlessotherwise notes, all apples can be usedinterchangeably with any other.

Cooker CaveatsKeep apples away from foods

with strong odors such ascabbage or onions to preventflavor transfer. As analternative, store apples in adark cabinet with lots ofcirculating air. However, do notstore apples near potatoes.Apples give off ethylene gas,which causes potatoes tosprout.

Apple CrumbleCinnamon-flavored oats are the topping onthis easy dessert.

¼ lb. (1 stick) unsalted butter

2 lb. apples, cored and thinly sliced (and peeled, if desired) 2 TB. freshly squeezed lemon juice ¼ cup granulated sugar 2 TB. all-purpose flour 1 tsp. ground cinnamon ¾ cup quick oats (not instant or old-fashioned) ½ cup firmly packed dark brown sugar Vanilla ice cream or sweetened whipped cream (optional)



1. Cut 2 tablespoons butter into smallbits and set aside. Melt remaining6 tablespoons butter and set aside.

2. Place apples in the slow cookerand toss with lemon juice. Mixgranulated sugar, flour, and ½teaspoon cinnamon in a smallbowl. Toss apples with sugarmixture, and spread apples in aneven layer. Dot top of apples withbutter bits.

3. Mix oats with brown sugar,remaining cinnamon, and melted

butter in a small mixing bowl.Sprinkle topping over apples.Cook on low for 3 or 4 hours or onhigh for 1½ to 2 hours or untilapples are soft. Serve hot orwarm, topped with ice cream orwhipped cream (if using).

Variation: You can personalize thisrecipe in so many ways. Add toastedwalnuts or pecans to the topping, orinclude raisins or dried cranberries withthe apples. You can also exchange groundginger for the cinnamon.

Cooker CaveatsIt’s important to use fresh ratherthan bottled lemon juice toprevent fruits from turningbrown—called oxidation. Mostbottled lemon juices aren’tstrong enough, but you canalways use lime juice if you’reout of lemon.

Baked ApplesHere’s an easy recipe that appeals to allmembers of the family. The chopped nutsin the middle are a little surprise.

Serves: 4 Prep time:15 minutes Minimumcook time: 2 hours ina medium slowcooker

4 baking apples, such as Jonathan or Northern Spy 2 TB. pure maple syrup 2 TB. unsalted butter, melted¼ tsp. ground cinnamon ¼ cup chopped walnuts ¼ cup rum

1. Core apples and peel the top halfonly. Place apples in the slowcooker.

2. Combine maple syrup, meltedbutter, cinnamon, and walnuts in asmall bowl. Spoon equal portionsof syrup mixture into apple cores.Spoon rum over apples. Cook onlow for 4 to 6 hours or on high for2 to 3 hours or until apples aretender when pierced with the tip of

a knife.Variation: You can vary the seasoningand liquor in this recipe and come outwith a very different dish. Try crème decassis instead of rum, and exchangegranulated sugar for the maple syrup.

Cooker CaveatsIt’s important to peel the top

half of the apples. If you don’t,the steam builds up inside theskin and the apples tend to fallapart.

Apple PuddingThis hearty dessert is a cross between apudding and a cobbler, with raisin breadas the binder.

¾ lb. loaf cinnamon raisin bread, broken into 1-inch pieces 1½ lb. apples, peeled, cored, and chopped 4 large eggs, lightly beaten

1 (14-oz.) can sweetened condensed milk4 TB. unsalted butter, melted ½ tsp. apple pie spice or ground cinnamon ½ tsp. pure vanilla extract Vanilla ice cream or sweetened whipped cream (optional)



2. Combine bread cubes and applesin the slow cooker.

3. Combine eggs, condensed milk,melted butter, apple pie spice, andvanilla extract in a mixing bowl.Beat well, pour mixture overbread and apples, and stir well.Cook on low for 5 or 6 hours or onhigh for 2½ to 3 hours or untilpudding is set and puffed. Servepudding hot or warm, topped withvanilla ice cream or whippedcream (if using).

Variation: Ripe pears or apricots bothwork beautifully in this pudding instead of

apples.

Slow SavvyIf you want to make thispudding with plain white bread,add ½ cup raisins to the slowcooker along with the breadcubes and add an additional ½teaspoon cinnamon to the eggmixture.

Rhubarb CobblerRhubarb is officially a vegetable, butwhen it’s sweetened and cooked thisblushingly pink, it’s called dessert!


1½ lb. rhubarb, rinsed, trimmed, and cut into ½-inch slices

¾ cup granulated sugar ½ cup strawberry jam 1 cup all-purpose flour1½ tsp. baking powder Pinch salt ½ cup whole milk 3 TB. unsalted butter, melted ¼ tsp. pure vanilla extract

1. Combine rhubarb, ½ cup sugar,and strawberry jam in a slowcooker. Cook on low for 4 or 5hours or on high for 2 to 2½ hoursor until rhubarb is almost tender.

2. Combine flour, remaining ¼ cupsugar, baking powder, and salt in amixing bowl. Stir in milk, meltedbutter, and vanilla extract. Stiruntil thick dough forms.

3. If cooking on low, raise the heat tohigh. Drop cobbler batter bytablespoons onto the top ofsimmering rhubarb. Cook on highfor 30 to 40 minutes or until atoothpick inserted into the centerof dumpling comes out clean.

Slow SpeakRhubarb is one of the leastunderstood foods. It’s actually avegetable although we eat it

along with fruit and mostfrequently serve it for dessert. Ifyou buy rhubarb at a farm stand,some of the leaves might still beattached. Discard themimmediately because the leavesare poisonous.

Spiced Berry GruntIn this dish, blueberries flavored withlemon, molasses, and spices are toppedwith light and fluffy dumplings.

5 cups fresh blueberries, rinsed ½ cup firmly packed light

brown sugar ½ cup light molasses ½ cup water 3 TB. freshly squeezed lemon juice 1 TB. grated lemon zest ½ tsp. freshly grated nutmeg ¼ tsp. ground cloves1½ cups all-purpose flour 2 TB. granulated sugar 2 tsp. baking powder ½ tsp. salt 3 TB. unsalted butter, cut into small bits ¾ cup whole milk Vanilla ice cream or sweetened whipped cream (optional)


1. Combine blueberries, brownsugar, molasses, water, lemonjuice, lemon zest, nutmeg, andcloves in the slow cooker. Cookon low for 4 to 6 hours or on highfor 2 or 3 hours or until mixture isboiling.

2. Combine flour, sugar, bakingpowder, and salt in a mixing bowl.Cut in butter using a pastry

blender, two knives, or yourfingertips until mixture resemblescoarse meal. Add milk and stir tomoisten dough.

3. If cooking on low, raise the heat tohigh. Drop batter by tablespoonsonto hot blueberries. Cook on highfor 20 to 30 minutes or until atoothpick inserted into center ofdumpling comes out clean. Servehot or warm, topped with icecream or whipped cream (ifusing).

Variation: Apples are also deliciouswhen cooked this way; you’ll need about8, and they should be peeled, cored, andchopped. Or cut back on the amount ofblueberries and add some chopped apple.

Crock TalesGrunts are another earlyAmerican dessert. They gottheir name from the sound thelid of the pan made as thedumplings steamed on top ofcooked fruit.

Gingered Peach Crisp

Crystallized ginger is the “secretingredient” here, adding zesty flavor to thesucculent ripe peaches in this cobblervariation.


6 ripe peaches (about 2 lb.), peeled, pitted, and thinly sliced 1 TB. freshly squeezed lemon

juice 3 TB. finely chopped crystallizedginger 2 TB. peach preserves 2 TB. granulated sugar 2 TB. instant tapioca 1 TB. Grand Marnier or other orange-flavored liqueur1½ cups granola ¾ cup all-purpose flour ½ cup firmly packed light brown sugar ½ tsp. ground ginger 6 TB. unsalted butter, cut into small bits Vanilla ice cream or sweetened whipped cream (optional)

Slow SpeakTapioca (tapee-OH-kah ) is astarch that comes from the rootsof the cassava plant. It’s usedlike cornstarch as a thickeningagent.

1. Toss peaches with lemon juice inthe slow cooker. Add crystallizedginger, peach preserves, sugar,

tapioca, and Grand Marnier. Tossto combine.

2. Combine granola, flour, brownsugar, and ground ginger in amixing bowl. Cut in butter using apastry blender, two knives, or yourfingertips until mixture resemblescoarse meal. Sprinkle toppingover peaches. Cook on low for 4or 5 hours or on high for 2 to 2½hours or until peaches are tenderand mixture is bubbly. Serve hotor warm topped with ice cream orwhipped cream (if using).

Pineapple and Mango

Granola BettyUsing premixed granola cereal means thisdessert made with aromatic tropical fruitsis fast and easy to get ready!

2 cups granola (your favorite mixture) 6 TB. unsalted butter, melted ½ fresh ripe pineapple, peeled and cut into ½-inch dice 2 ripe mangoes, peeled, pitted, and cut into ½-inch dice ½ cup firmly packed dark brown sugar ¼ cup freshly squeezed orange juice 1 tsp. grated orange zest ¾ tsp. ground ginger

Vanilla ice cream or sweetened whipped cream (optional)


1. Combine granola and melted butterin a mixing bowl and set aside.

2. Combine pineapple, mangoes,brown sugar, orange juice, orangezest, and ginger in another bowl.Mix well.

3. Pat ⅓ of granola in the bottom ofthe slow cooker. Top with ½ offruit. Repeat layering, ending withgranola. Cook on low for 4 to 6hours or on high for 2 or 3 hoursor until fruit is tender. Serve hot orwarm, topped with ice cream orwhipped cream (if using).

Variation: To keep the tropical theme,you can always use papaya in place ofeither the pineapple or mangoes. Or for atotally different taste, try a combination ofpeaches and plums.

Slow SavvyMangoes are difficult to peelbecause the seed is elliptical.Once the mango is peeled, maketwo parallel cuts on either sideof the seed, and slice theremainder of the fruit off theseed.

Pear Brown BettySweet pears are surrounded by pieces oftoast in this easy-to-make dessert.


8 slices white bread 4 TB. unsalted butter, softened ¾ cup firmly packed dark brown sugar

½ tsp. ground cinnamon 4 ripe pears, peeled, cored, and cut into 1-inch cubes Vanilla ice cream or sweetened whipped cream (optional)

1. Preheat the oven to 400°F.2. Arrange bread slices on a baking

sheet.3. Mix softened butter with brown

sugar and cinnamon. Spreadmixture on bread slices. Bakebread for 5 to 7 minutes or untilbutter melts. Remove the pan fromthe oven, and break bread into 1-inch squares.

4. Arrange ½ of bread in the slowcooker, and top with pears. Cover

pears with remaining breadpieces, and pack mixture downfirmly. Cook on low for 4 to 6hours or on high for 2 or 3 hoursor until pears are tender. Serve hotor warm with vanilla ice cream orsweetened whipped cream (ifusing).

Variation: This dessert is great withapples, too, but they should be cut into ½-inch dice. You’ll use the same 4.

Crock TalesEarly American desserts arestill part of our repertoire, andthe brown Betty is one of them,along with cobblers, crumbles,and dumplings. A brown Bettyis any fruit dessert that’s madeof bread and fruit layers.

Poached PearsYou can also use the poached pears as atopping for pound cake, or coat them insweetened meringue and brown themunder the broiler.

4 to 6 ripe pears, peeled, halved, and cored 1 cup red wine ¼ cup crème de cassis½ cup granulated sugar 1 cinnamon stick or ½ tsp. ground cinnamon


1. Arrange pears in the slow cooker;cut them into quarters, if

necessary, to make them fit.2. Combine wine, crème de cassis,

and sugar in a mixing bowl. Stirwell to dissolve sugar, and pourmixture over pears. Add cinnamonstick to the slow cooker or stir inground cinnamon. Cook on low for4 or 5 hours or on high for 2 to 2½hours or until pears are tenderwhen pierced with the point of aknife. Remove cinnamon stick ifusing. Serve warm or chilled.

Slow SavvyAn easy way to core halvedpears and apples is with amelon baller. The shape isefficient, and it leaves a neatlyformed round hole.

Winter Fruit CompoteThis is such a hearty, warming dessert fora cold winter’s night, and it’s easy to keepthe ingredients on hand.

Serves: 6 to 8 Prep time: 15 minutes Minimum cook time: 2 hours in a medium slow cooker1 cup cranberry juice ½ cup granulated sugar ½ cup crème de cassis 1 TB. grated orange zest 2 tsp. grated lemon zest 1 cinnamon stick 2 TB. unsalted butter

3 ripe large pears, peeled and cut into 1½-inch dice ½ cup dried apricots, halved ½ cup dried cranberries Vanilla ice cream

1. Combine cranberry juice, sugar,crème de cassis, orange zest,lemon zest, and cinnamon stick ina saucepan. Bring to a boil overmedium-high heat, stirring todissolve sugar. Pour mixture intothe slow cooker.

2. Stir in butter, pears, apricots, andcranberries. Cook on low for 4 to6 hours or on high for 2 or 3 hoursor until pears are tender. Removeand discard cinnamon stick. Servecompote hot or warm over vanilla

ice cream.

Crock TalesHot fruit dishes such as this oneare part of Colonial heritage,especially in the South. Incommunities such asWilliamsburg, Virginia, thepineapple was a symbol ofwelcome and hospitality, and acauldron of fruit was included

at many meals or as a welcomesnack when guests arrived.

Appendix AGlossary

al dente Italian for “against the teeth.”Refers to pasta or rice that’s neither softnor hard, but just slightly firm against theteeth.allspice Named for its flavor echoes ofseveral spices (cinnamon, cloves,nutmeg), allspice is used in many dessertsand in rich marinades and stews.almonds Mild, sweet, and crunchy nutsthat combine nicely with creamy andsweet food items.amaretto An almond liqueur.anchovies (also sardines) Tiny, flavorfulpreserved fish that typically come in cans.Anchovies are a traditional garnish for

Caesar salad, the dressing of whichcontains anchovy paste.andouille sausage A sausage made withhighly seasoned pork chitterlings and tripeand a standard component of many Cajundishes.apple pie spice A combination of fragrantspices including cinnamon, nutmeg,allspice, cardamom, and ground cloves.arborio rice A plump Italian rice used,among other purposes, for risotto.artichoke hearts The center part of theartichoke flower, often found canned ingrocery stores.balsamic vinegar Vinegar producedprimarily in Italy from a specific type ofgrape and aged in wood barrels. It isheavier, darker, and sweeter than most

vinegars.basil A flavorful, almost sweet, resinousherb delicious with tomatoes and used inall kinds of Italian or Mediterranean-styledishes.black tree fungus A dried Chinesemushroom traditionally used in hot andsour soup.blanch To place a food in boiling waterfor about 1 minute (or less) to partiallycook the exterior and then submerge in orrinse with cool water to halt the cooking.blend To completely mix something,usually with a blender or food processor,more slowly than beating.blue cheese A blue-veined cheese thatcrumbles easily and has a somewhat softtexture, usually sold in a block. The color

is from a flavorful, edible mold that isoften added or injected into the cheese.bok choy (also Chinese cabbage) Amember of the cabbage family with thickstems, crisp texture, and fresh flavor. It’sperfect for stir-frying.braise To cook with the introduction ofsome liquid, usually over an extendedperiod of time.breadcrumbs Tiny pieces of crumbled drybread, often used for topping or coating.broil To cook in a dry oven under theoverhead high-heat element.brown To cook in a skillet, turning, untilthe food’s surface is seared and brown incolor, to lock in the juices.brown rice Whole-grain rice including thegerm with a characteristic pale brown or

tan color; more nutritious and flavorfulthan white rice.bulgur A wheat kernel that’s beensteamed, dried, and crushed and is sold infine and coarse textures.Calvados An apple brandy fromNormandy.capers Flavorful buds of a Mediterraneanplant, ranging in size from nonpareil(about the size of a small pea) to larger,grape-size caper berries produced inSpain.caramelize To cook sugar over low heatuntil it develops a sweet caramel flavor.The term is increasingly gaining use todescribe cooking vegetables (especiallyonions) or meat in butter or oil over lowheat until they soften, sweeten, and

develop a caramel color.cayenne A fiery spice made from (hot)chile peppers, especially the cayennechile, a slender, red, and very hot pepper.cheddar The ubiquitous hard cow’s milkcheese with a rich, buttery flavor thatranges from mellow to sharp. Originallyproduced in England, cheddar is nowproduced worldwide.chevre French for “goat milk cheese,”chevre is a typically creamy-salty softcheese delicious by itself or paired withfruits or chutney. Chevres vary in stylefrom mild and creamy to aged, firm, andflavorful.chile Any one of many different “hot”peppers, ranging in intensity from therelatively mild ancho pepper to the

blisteringly hot habanero.chili powder A seasoning blend thatincludes chile pepper, cumin, garlic, andoregano. Proportions vary among differentversions, but they all offer a warm, richflavor.Chinese chili paste with garlic A fierypaste made from fermented fava beans,chiles, and garlic.Chinese five-spice powder A seasoningblend of cinnamon, anise, ginger, fennel,and pepper.chipotle Smoked dried jalapeño chilesfrequently packed in adobo sauce, a spicysauce made from chiles, vinegar, and salt.chop To cut into pieces, usually qualifiedby an adverb such as “coarsely chopped,”or by a size measurement such as

“chopped into ½-inch pieces.” “Finelychopped” is much closer to mince.chorizo A spiced pork sausage eatenalone and as a component in many recipes.chutney A thick condiment often servedwith Indian curries made with fruitsand/or vegetables with vinegar, sugar, andspices.cilantro A member of the parsley familyand used in Mexican cooking (especiallysalsa) and some Asian dishes. Use inmoderation, as the flavor can overwhelm.The seed of the cilantro is the spicecoriander.cinnamon A sweet, rich, aromatic spicecommonly used in baking or desserts.Cinnamon can also be used for deliciousand interesting entrées.

conserve A type of preserves made withat least two types of fruit.coriander A rich, warm, spicy seed usedin all types of recipes, from African toSouth American, from entrées to desserts.couscous Granular semolina (durumwheat) that’s cooked and used in manyMediterranean and North African dishes.crimini mushrooms A relative of thewhite button mushroom but brown in colorand with a richer flavor. The larger, fullygrown version is the portobello. See alsoportobello mushrooms.cumin A fiery, smoky-tasting spicepopular in Middle Eastern and Indiandishes. Cumin is a seed; ground cuminseed is the most common form used incooking.

curry powder A ground blend of rich andflavorful spices used as a basis for curryand many other Indian-influenced dishes.Common ingredients include hot pepper,nutmeg, cumin, cinnamon, pepper, andturmeric. Some curry can also be found inpaste form.devein To remove the dark vein from theback of a large shrimp with a sharp knife.dice To cut into small cubes about ¼-inchsquare.Dijon mustard Hearty, spicy mustardmade in the style of the Dijon region ofFrance.dill An herb perfect for eggs, salmon,cheese dishes, and, of course, vegetables(pickles!).dredge To cover a piece of food with a

dry substance such as flour or cornmeal.drizzle To lightly sprinkle drops of aliquid over food, often as the finishingtouch to a dish.farro An ancient grain native to southernEurope also called spelt.fennel In seed form, a fragrant, licorice-tasting herb. The bulbs have a muchmilder flavor and a celerylike crunch andare used as a vegetable in salads orcooked recipes.fermented black beans Small blacksoybeans with a pungent flavor that havebeen preserved in salt.feta A white, crumbly, sharp, and saltycheese popular in Greek cooking and onsalads. Traditional feta is usually madewith sheep milk, but feta-style cheese can

be made from sheep, cow, or goat milk.floret The flower or bud end of broccolior cauliflower.flour Grains ground into a meal. Wheat isperhaps the most common flour. Flour isalso made from oats, rye, buckwheat,soybeans, and so on.fold To combine dense and lightingredients in a mixture using a circularaction from the middle of the bowl.fricassee A dish, usually chicken, cut intopieces and cooked in a liquid or sauce.frittata A skillet-cooked mixture of eggsand other ingredients that’s not stirred butis cooked slowly and then either flippedor finished under the broiler.garbanzo beans (or chickpeas) Ayellow-gold, roundish bean used as the

base ingredient in hummus. Chickpeas arehigh in fiber and low in fat.garlic A member of the onion family, apungent and flavorful element in manysavory dishes. A garlic bulb containsmultiple cloves. Each clove, whenchopped, provides about 1 teaspoongarlic. Most recipes call for cloves orchopped garlic by the teaspoon.ginger Available in fresh root or dried,ground form, ginger adds a pungent,sweet, and spicy quality to a dish.grate To shave into tiny pieces using asharp rasp or grater.grind To reduce a large, hard substance,often a seasoning such as peppercorns, tothe consistency of sand.grits Coarsely ground grains, usually

corn.Gruyère A rich, sharp cow milk cheesemade in Switzerland that has a nuttyflavor.hazelnuts (also filberts) A sweet nutpopular in desserts and, to a lesserdegree, in savory dishes.herbes de Provence A seasoning mixincluding basil, fennel, marjoram,rosemary, sage, and thyme, common in thesouth of France.hoisin sauce A sweet Asian condimentsimilar to ketchup made with soybeans,sesame, chile peppers, and sugar.hummus A thick, Middle Eastern spreadmade of puréed garbanzo beans, lemonjuice, olive oil, garlic, and often tahini(sesame seed paste).

infusion A liquid in which flavorfulingredients such as herbs have beensoaked or steeped to extract that flavorinto the liquid.Italian breadcrumbs Breadcrumbsflavored with herbs and Parmesan cheese.Italian seasoning A blend of dried herbs,including basil, oregano, rosemary, andthyme.julienne A French word meaning “to sliceinto very thin pieces.”kalamata olives Traditionally fromGreece, these medium-small long blackolives have a rich, smoky flavor.kale A member of the cabbage familywith frilly deep green leaves and a mildflavor.kirsch, kirschwasser A clear, tart cherry

brandy distilled from cherry juice andcherry pits.kosher salt A coarse-grained salt madewithout any additives or iodine. lentilsTiny lens-shape pulses used in European,Middle Eastern, and Indian cuisines.linguiça A Portuguese pork sausage madewith garlic, cumin, and cinnamon.marbling The shape of fat patterns in rawred meats.marinate To soak meat, seafood, or otherfood in a seasoned sauce, called amarinade, which is high in acid content.The acids break down the muscle of themeat, making it tender and adding flavor.marjoram A sweet herb, a cousin of andsimilar to oregano, popular in Greek,Spanish, and Italian dishes.

mascarpone A thick, creamy, spreadablecheese, traditionally from Italy.mince To cut into very small pieces,smaller than diced pieces, about ⅛ inch orsmaller.nam pla A salty sauce with a pungentodor made from fermented fish and usedin Thai and Vietnamese cooking.nutmeg A sweet, fragrant, musky spiceused primarily in baking.Old Bay A seasoning mix containingcelery salt, mustard, cayenne, bay leaves,cloves, allspice, ginger, and paprika.olive oil A fragrant liquid produced bycrushing or pressing olives. Extra-virginolive oil—the most flavorful and highestquality—is produced from the firstpressing of a batch of olives; oil is also

produced from later pressings.olives The fruit of the olive treecommonly grown on all sides of theMediterranean. Black olives are alsocalled ripe olives. Green olives areimmature, although they are also widelyeaten. See also kalmata olives.oregano A fragrant, slightly astringentherb used in Greek, Spanish, and Italiandishes.oyster sauce A thick Chinese condimentmade from oysters that gives dishes a richflavor.orzo A rice-shape pasta used in Greekcooking.paella A grand Spanish dish of rice,shellfish, onion, meats, rich broth, andherbs.

paprika A rich, red, warm, earthy spicethat also lends a rich red color to manydishes.Parmesan A hard, dry, flavorful cheeseprimarily used grated or shredded as aseasoning for Italian-style dishes.parsley A fresh-tasting green leafy herb,often used as a garnish.pecans Rich, buttery nuts, native to NorthAmerica, that have a high unsaturated fatcontent.peppercorns Large, round, dried berriesground to produce pepper.pilaf A grain dish in which the grain isbrowned in butter or oil and then cookedin a flavorful liquid such as a broth, oftenwith the addition of meats or vegetables.pinch An unscientific measurement term,

the amount of an ingredient—typically adry, granular substance such as an herb orseasoning—you can hold between yourfinger and thumb.pine nuts (also pignoli or piñon) Nutsgrown on pine trees, that are rich (read:high fat), flavorful, and a bit pine-y. Pinenuts are a traditional component of pestoand add a wonderful hearty crunch tomany other recipes.porcini mushrooms Rich and flavorfulmushrooms used in rice and Italian-styledishes.portobello mushrooms A mature andlarger form of the smaller criminimushroom, portobellos are brownish,chewy, and flavorful. Often served aswhole caps, grilled, and as thin sautéed

slices. See also crimini mushrooms.preheat To turn on an oven, broiler, orother cooking appliance in advance ofcooking so the temperature will be at thedesired level when the assembled dish isready for cooking.prosciutto Dry, salt-cured ham, thatoriginated in Italy.purée To reduce a food to a thick, creamytexture, usually using a blender or foodprocessor.radicchio A bright burgundy-coloredmember of the chicory family thatoriginated in Italy.reduce To boil or simmer a broth orsauce to remove some of the watercontent, resulting in more concentratedflavor and color.

reserve To hold a specified ingredient foranother use later in the recipe.rhubarb An acidic vegetable frequentlysweetened and cooked with strawberriesand other fruits.rice vinegar Vinegar produced fromfermented rice or rice wine, popular inAsian-style dishes.ricotta A fresh Italian cheese smootherthan cottage cheese with a slightly sweetflavor.risotto A popular Italian rice dish madeby browning arborio rice in butter or oiland then slowly adding liquid to cook therice, resulting in a creamy texture.Rock Cornish hens A small chickenunder 2 pounds.Roquefort A world-famous (French)

creamy but sharp sheep’s milk cheesecontaining blue lines of mold.rosemary A pungent, sweet herb usedwith chicken, pork, fish, and especiallylamb. A little of it goes a long way.roux A mixture of butter or another fat andflour, used to thicken sauces and soups.saffron A spice made from the stamens ofcrocus flowers, saffron lends a dramaticyellow color and distinctive flavor to adish. Use only tiny amounts of thisexpensive herb.sage An herb with a musty yet fruity,lemon-rind scent and “sunny” flavor.sauté To pan-cook over lower heat thanused for frying.sear To quickly brown the exterior of afood, especially meat, over high heat to

preserve interior moisture.sesame oil An oil, made from pressingsesame seeds, that’s tasteless if clear andaromatic and flavorful if brown.shallot A member of the onion family thatgrows in a bulb somewhat like garlic andhas a milder onion flavor. When a recipecalls for shallot, use the entire bulb.shiitake mushrooms Large, dark brownmushrooms with a hearty, meaty flavor.Can be used either fresh or dried, grilledor as a component in other recipes, and asa flavoring source for broth.shred To cut into many long, thin slices.simmer To boil gently so the liquid barelybubbles.skillet (also frying pan) A generallyheavy, flat-bottomed metal pan with a

handle designed to cook food over heat ona stovetop or campfire.skim To remove fat or other material fromthe top of liquid.smoking A technique for flavoring andpreserving food by allowing the chemicalsfrom wood smoke to penetrate.steam To suspend a food over boilingwater and allow the heat of the steam(water vapor) to cook the food. A quickcooking method, steaming preserves theflavor and texture of a food.steep To let sit in hot water, as insteeping tea in hot water for 10 minutes.stew To slowly cook pieces of foodsubmerged in a liquid. Also, a dish thathas been prepared by this method.Stilton The famous English blue-veined

cheese, delicious with toasted nuts andrenowned for its pairing with Port wine.stock A flavorful broth made by cookingmeats and/or vegetables with seasoningsuntil the liquid absorbs these flavors. Thisliquid is then strained and the solidsdiscarded. Stock can be eaten alone orused as a base for soups, stews, and so on.strata A savory bread pudding made witheggs and cheese.tahini A paste made from sesame seedsused to flavor many Middle Easternrecipes.tamari A dark sauce made from soy beanswith a more mellow flavor than soy sauce.tapioca A starch that comes from the rootof a cassava plant; used as thickening.tarragon A sweet, rich-smelling herb

perfect with seafood, vegetables(especially asparagus), chicken, and pork.thyme A minty, zesty herb.toffee A candy similar to caramel madeby cooking sugar with water and butter.tofu A cheeselike substance made fromsoybeans and soy milk.turmeric A spicy, pungent yellow rootused in many dishes, especially Indiancuisine, for color and flavor. Turmeric isthe source of the yellow color in manyprepared mustards.unsweetened cocoa powder Powderedchocolate with some of the cocoa butterremoved.veal Meat from a calf, generallycharacterized by mild flavor andtenderness.

vegetable steamer An insert for a largesaucepan or a special pot with tiny holesin the bottom designed to fit on another potto hold food to be steamed above boilingwater. See also steam.vinegar An acidic liquid widely used asdressing and seasoning, often made fromfermented grapes, apples, or rice. Seealso balsamic vinegar; cider vinegar; ricevinegar; white vinegar; wine vinegar.walnuts A rich, slightly woody-flavorednut.water chestnuts A tuber, popular in manytypes of Asian-style cooking. The flesh iswhite, crunchy, and juicy, and thevegetable holds its texture whether cool orhot.whisk To rapidly mix, introducing air to

the mixture.white mushrooms Button mushrooms.When fresh, they have an earthy smell andan appealing soft crunch.white vinegar The most common type ofvinegar, produced from grain.whole-wheat flour Wheat flour thatcontains the entire grain.wild rice Actually a grass with a rich,nutty flavor, popular as an unusual andnutritious side dish.wine vinegar Vinegar produced from redor white wine.Worcestershire sauce Originallydeveloped in India and containingtamarind, this spicy sauce is used as aseasoning for many meats and otherdishes.

zest Small slivers of peel, usually from acitrus fruit such as lemon, lime, or orange.

Appendix BMetric Conversion Tables

When baking, scientifically precisecalculations are needed, but that’s notnecessarily the case when cookingconventionally. The tables in thisappendix are designed for generalcooking. If you’re making conversions forbaking, grab your calculator and computethe exact figure.

Converting Ounces to Grams

The numbers in the following table areapproximate. To reach the exact amount ofgrams, multiply the number of ounces by

28.35.

Converting Quarts to Liters

The numbers in the following table areapproximate. To reach the exact amount ofliters, multiply the number of quarts by0.95.

Converting Pounds to Gramsand Kilograms

The numbers in the following table areapproximate. To reach the exact amount of

grams, multiply the number of pounds by453.6.

Converting Fahrenheit toCelsius

The numbers in the following table areapproximate. To reach the exacttemperature, subtract 32 from the

Fahrenheit reading, multiply the numberby 5, and divide by 9.

Converting Inches toCentimeters

The numbers in the following table areapproximate. To reach the exact number ofcentimeters, multiply the number of inchesby 2.54.

Index

A

acids and pansadvantages of slow cookersalcoholal denteall-purpose potatoesAlsatian Sauerkraut and Meats(Choucroute Garnie)appetizers

AsianAsian Beef and Barley Lettuce CupsChinese Chicken in Lettuce CupsChinese Chicken Liver PâtéDuck Confit Turnovers

Spicy Asian Chicken Wingsconverting to hors d’oeuvresdips

Artichoke and Parmesan DipCheese FondueCrab DipCrab Rangoon DipdippersMexican Beef and Chili Dip (Chili con

Queso)Roasted Garlic HummusSpinach Dip with Feta and DillThai Shrimp and Coconut DipTuscan White Bean DipWelsh Rarebit Dip

French Onion Pizza (Pissaladière)Garbanzo Bean, Lamb, and Goat Cheese

PizzaGarlic-Steamed ClamsSouthwest Black Bean CakesSpanish ShrimpStuffed Grape Leaves (Dolmas)

Apple-Orange ConserveApple ButterApple Crumbleapple pie spiceApple PuddingApple Pudding Cakeapples

Apple ButterApple-Orange ConserveApple Pudding CakeApplesaucefor cooking

coringCurried Carrot Soup desserts

Apple CrumbleApple PuddingBaked Apples

Hot Apple MuesliNorman Pork Chops with Apples and

CreampeelingSausage, Apple, and Sage Raisin Bread

StrataslicingSmoked Apple ChutneystoringSweet and Sour Stuffed CabbageSweet Potatoes and ApplesTurkey Stew with Cornmeal Dumplings

ApplesauceAppleseed, Johnny apricots

Creamy Oatmeal with Dried FruitEastern European Beef and Carrots with

Dried Fruits (Tsimmis)Moroccan Chicken Stew with Dried

ApricotsPork Stew with Dried FruitWinter Fruit Compote

Arborio riceArroz con PolloArtichoke and Parmesan DipAsian Butternut SquashAsian recipes

appetizersAsian Beef and Barley Lettuce CupsChinese Chicken in Lettuce Cups

Chinese Chicken Liver PâtéDuck Confit TurnoversSpicy Asian Chicken Wings

Asian Butternut SquashChinese “Chili” with BeansChinese-Style Sea Bass with Mixed

VegetablesChinese Beef StewChinese Chicken Noodle SoupChinese Curried ChickenChinese Hot and Sour Soup with DuckChinese Red-Cooked ChickenChinese Roast PorkChinese Shrimp in Black Bean SauceSpicy Chinese Pork RibsSweet and Sour Fish StewThai Rice Salad

Asian Red Snapper Soupavocados

B

baconBacon, Corn, and Jalapeño Jack StrataMonkfish with Cabbage and BaconPotato, Onion, and Bacon FrittataWelsh Rarebit Dip

bacteriaBaked Acorn SquashBaked Applesbaking potatoesBalsamic Onionsbalsamic vinegarbasmati rice

bay leavesbeans

appetizersGarbanzo Bean, Lamb, and Goat

Cheese PizzaRoasted Garlic HummusSouthwest Black Bean CakesTuscan White Bean Dip

cannedcooking timesmain dishes

French Mixed Meats and Beans(Cassoulet)

Short Ribs with Beans and Barley(Cholent)

proteinsrinsingside dishes

Black-Eyed Peas with GingerBlack Bean and Papaya SaladBoston Baked BeansGarbanzo Bean Salad ProvençaleHoppin’ JohnItalian Cannellini BeansKidney Bean and Roasted Garlic PuréeMexican Pinto Bean SaladRefried BeansSavory Lentils with Black-Eyed PeasWhite Bean Salad

soaking softening soupsCuban Black Bean SoupItalian Garbanzo Bean SoupMoroccan Lamb and Garbanzo Bean

SoupRed Lentil and Carrot Soup

Tuscan Fava Bean and Sausage SoupWhite Bean Soup with Prosciutto and

Spinachstews

Butternut Squash Stew with BlackBeans

Cajun Stewed Red Beans and HamCaribbean Curried Seafood Pilau with

Black BeansChinese “Chili” with BeansChinese Shrimp in Black Bean SauceMexican Chicken StewMexican Mixed-Bean StewMoroccan Garbanzo Bean StewSpicy Garbanzo Beanand Kale StewSpicy Southwest Shrimp

storing

substitutionswater amounts

beefappetizers

Asian Beef and Barley Lettuce CupsMexican Beef and Chili Dip

Beef Stockground beefmain dishes

Beef Brisket in Red Wine SauceCorned Beef and CabbageEastern European Beef and Carrots

with Dried Fruits (Tsimmis)Great American MeatloafSauerbratenShort Ribs of Beef with Rosemary and

Celery

Short Ribs with Beans and Barley(Cholent)

Smoked Beef Brisket with BarbecueSauce

Spaghetti with Meat SauceSunday Pot RoastSweet and Sour Stuffed Cabbage

soupsBeef, Mushroom, and Barley SoupItalian Beef, Vegetable, and Pasta Soup

(Minestrone)Sweet and Sour Beef and Cabbage

Soupstews

Beef Stew in Red Wine withMushrooms (Boeuf Bourguignon)

Beef StroganoffChili Con Carne

Chinese Beef StewGuinness Beef StewOld-Fashioned Beef StewVeal Marsala

veal. See vealBeef, Mushroom, and Barley SoupBeef Brisket in Red Wine SauceBeef Stew in Red Wine with Mushrooms(Boeuf Bourguignon)Beef StockBeef Stroganoffbeer

Guinness Beef StewWelsh Rarebit Dip

beetsbell peppers

Chicken Provençal with Olives

Italian Ham Steaksremoving seeds/ribsSausage and Pepper HashSpanish Seafood and Rice (Paella)Stuffed Brunch Peppers

Bircher-Benner, Dr. Maximilian OskarBittersweet Chocolate Coconut CreamFondueblack-eyed peas

Black-Eyed Peas with GingerHoppin’ JohnSavory Lentils with Black-Eyed Peas

black beansBlack Bean and Papaya SaladCuban Black Bean SoupfermentedSouthwest Black Bean Cakes

stewsButternut Squash Stew with Black

BeansCaribbean Curried Seafood Pilau with

Black BeansChinese “Chili” with BeansChinese Shrimp in Black Bean Sauce

black tree fungusblueberries

Blueberry French Toast StrataSpiced Berry Grunt

bluefishBoeuf Bourguignonboiler potatoesbok choyBoston Baked BeansBraised Fennel

Braised Lamb Shanks with WinterVegetablesBraised Radicchiobrandsbreadbread puddings

Classic Creole Bread Pudding withCaramel Sauce

Maple Walnut Bread PuddingThanksgiving Bread PuddingWhite Chocolate Bread Pudding

breakfastBacon, Corn, and Jalapeño Jack StrataBlueberry French Toast StrataCornmeal Porridge with Raspberries

Creamy Oatmeal with Dried FruitHot Apple MuesliPotato, Onion, and Bacon Frittata

Sausage, Apple, and Sage Raisin BreadStrata

Sausage and Pepper HashScrambled Eggs for a CrowdSpinach and Cheese StrataStuffed Brunch PeppersVegetable Frittata with PastaWelsh Rarebit Dip

brown Bettybrowning

meatballsmeats

brown ricebrown sugarbrunch. See breakfastbulgurBulgur with Fennel

Butternut Squash BisqueButternut Squash Stew with Black Beansbuying

bluefishgarlicmollusksrhubarbvegetables

C

cabbagebok choyCorned Beef and CabbageMonkfish with Cabbage and Baconsoups

Sweet-and-Sour Red Cabbage Soup

Sweet and Sour Beef and CabbageSoup

Sweet and Sour Red CabbageSweet and Sour Stuffed Cabbage

cacciatoreCajun Stewed Red Beans and Hamcakes

Apple Pudding CakeCarrot Cake with Cream Cheese ToppingChocolate Peanut Pudding CakeGreek Walnut and Fig CakeMocha Pecan Pudding CakeToffee Pecan Cake

Caldo de PerroCalvadosCandied Tangerine Peelcanned beans

canned pumpkinCaponataCaramelized OnionscardamomCaribbean Curried Seafood Pilau withBlack BeansCaribbean Shrimp Chowdercarrots

Carrot Cake with Cream Cheese ToppingChinese Beef StewCurried Carrot SoupEastern European Beef and Carrots with

Dried Fruits (Tsimmis)Ginger-Glazed CarrotspeelingRed Lentil and Carrot Soup

Cassoulet

celeryItalian Eggplant Relish (Caponata)Short Ribs of Beef with Rosemary and

CeleryChapman, JohnCheese Fonduecheeses

appetizersArtichoke and Parmesan DipCheese FondueGarbanzo Bean, Lamb, and Goat

Cheese PizzaSpinach Dip with Feta and DillWelsh Rarebit Dip

Cheese FondueFall Tomato GratinGarbanzo Bean, Lamb, and Goat Cheese

Pizza

Potatoes ProvençalSpinach and Cheese StrataSpinach Dip with Feta and DillSummer Squash au Gratin

chickenappetizers

Chinese Chicken in Lettuce CupsSpicy Asian Chicken Wings

Chicken Stockdrumettesmain dishes

Chicken CacciatoreChicken Fricassee with Wild

MushroomsChicken in Red WineChicken JambalayaChicken Paprikash

Chinese Red-Cooked ChickenCurried Chicken with Dried CurrantsMexican Chicken and Rice (Arroz con

Pollo)poundingsafetysoups

Chicken Soup with Fennel and EscaroleChinese Chicken Noodle SoupMediterranean Chicken and Vegetable

SoupMexican Tortilla SoupOld-Fashioned Chicken Noodle Soup

stewsChinese Curried ChickenChicken MarengoChicken Provençal with Olives

Chicken Stew with Wild MushroomsMexican Chicken StewMoroccan Chicken Stew with Dried

ApricotsChicken CacciatoreChicken Fricassee with Wild MushroomsChicken in Red WineChicken JambalayaChicken MarengoChicken PaprikashChicken Provençal with OlivesChicken Soup with Fennel and EscaroleChicken Stew with Wild MushroomsChicken Stock chili

Chili Con CarneMexican Turkey with Chili and Raisins

(Picadillo)

Turkey ChiliChili con QuesoChili Pecanschili powderChinese recipes

“Chili” with BeansBeef StewChicken in Lettuce CupsChicken Liver PâtéChicken Noodle Soupchili paste with garlicCurried Chickenfive-spice powderHot and Sour Soup with DuckRed-Cooked ChickenRoast PorkShrimp in Black Bean Sauce

Style Sea Bass with Mixed Vegetableschipotle chileschocolate

cakesChocolate Peanut Pudding CakeMocha Pecan Pudding Cake

fondueBittersweet Chocolate Coconut Cream

FondueChocolate Fondue

puddingsMexican Chocolate Rice PuddingSteamed Chocolate PuddingWhite Chocolate Bread Pudding

storingunsweetened cocoa powder

Cholent

cholesteroleggsfish

choosingmeats

soupsstews

mollusksslow cookers

chopping ingredientschorizoChoucroute Garniechowders

Caribbean Shrimp ChowderCreole Crab and Corn ChowderManhattan Clam ChowderNantucket Clam Chowder

chutneysCranberry ChutneyDried Fruit ChutneySmoked Apple Chutney

CioppinoCitrus-Glazed Yamsclams

Garlic-Steamed ClamsManhattan Clam ChowderNantucket Clam Chowder

Classic French Lamb Stew (Navarind’Agneau)Classic French Onion Soupcoconut milkCod Stew with Summer Squash andRosemaryCod with Tomatoes and Fennel

condensation on lidscondiments

Apple-Orange ConserveApple Butterbalsamic vinegarCranberry ChutneyDijon mustardDried Fruit Chutneyfish saucehoisin sauceMy Favorite Barbecue Sauceolive oilsOrange-Cranberry Rice Puddingoyster saucePineapple Chile SauceSmoked Apple Chutneytamari

confitconserves/chutneys

Apple-Orange ConserveCranberry ChutneyDried Fruit ChutneySmoked Apple Chutney

converting conventional recipescooking timesingredientsreducing liquids

cooking timesbeanscanned beansgreen vegetablesrice

Coq au Vincoriander

coring apples/pearscorn

Bacon, Corn, and Jalapeño Jack StrataCreole Crab and Corn ChowderMexican Pinto Bean SaladSouthwest Corn and Sweet Potato

ChowderCorned Beef and CabbageCornmeal Porridge with RaspberriesCountry Captaincouscous

Halibut in White Wine with Pearl Onionsand Oranges

Moroccan Fish Taginecrab

Caribbean Curried Seafood Pilau withBlack Beans

Crab Dip

Crab Rangoon DipCreole Crab and Corn ChowderSan Francisco SeafoodSoup (Cioppino)

cranberriesCranberry ChutneyCranberry-Glazed Turkey MeatloafCreamy Oatmeal with Dried FruitOrange-Cranberry Rice PuddingWhite Chocolate Bread PuddingWinter Fruit Compote

Creamy Oatmeal with Dried FruitCreole Crab and Corn ChowderCreole FarroCreole Vegetable StewCuban Black Bean SoupCuban Pork Chops

Curried Carrot SoupCurried Chicken with Dried CurrantsCurried Fish Soupcurry powder

D

dairy productsdanger zone for bacteriadesserts

bread puddingsClassic Creole Bread Pudding with

Caramel SauceMaple Walnut Bread PuddingThanksgiving Bread PuddingWhite Chocolate Bread Pudding

cakes

Apple Pudding CakeCarrot Cake with Cream Cheese

ToppingChocolate Peanut Pudding CakeGreek Walnut and Fig CakeMocha Pecan Pudding CakeToffee Pecan Cake

fondueBittersweet Chocolate Coconut Cream

FondueChocolate FondueEasy Mexican Dulce deLeche Fondue

fruitApple CrumbleApple PuddingBaked Apples

Gingered Peach CrispPear Brown BettyPineapple and Mango Granola BettyPoached PearsRhubarb CobblerSpiced Berry GruntWinter Fruit Compote

Indian Puddingrice puddings

Gingered Rice PuddingMexican Chocolate Rice PuddingOrange-Cranberry Rice Pudding

steamed puddingsEnglish Christmas PuddingmoldsSteamed Chocolate Pudding

deveining shrimp

Deviled LeeksdicingDijon mustarddips

Artichoke and Parmesan DipCheese FondueCrab DipCrab Rangoon DipdippersMexican Beef and Chili Dip (Chili con

Queso)Roasted Garlic HummusSpinach Dip with Feta and DillThai Shrimp and Coconut DipTuscan White Bean DipWelsh Rarebit Dip

discoloration of potatoes

DolmasDried Fruit Chutneydrizzleduck

Duck ConfitDuck Confit TurnoversFrench Mixed Meats and Beans

(Cassoulet)Chinese Hot and Sour Soup with Duck

dulce de leche

E

Eastern European Beef and Carrots withDried Fruits (Tsimmis)Easy Mexican Dulce de Leche Fondueeggplant

Greek Lamb and Eggplant with CustardTopping (Moussaka)

Italian Eggplant Relish (Caponata)eggs

cholesterolcookingrinsingScrambled Eggs for a CrowdSpinach and Cheese StratastoringStuffed Brunch Pepperstesting freshness

electricity safetyEnglish Christmas Puddingextras

Apple ButterCandied Tangerine Peel

conserves/chutneysApple-Orange ConserveCranberry ChutneyDried Fruit ChutneySmoked Apple Chutney

nuts. See nutssauces

ApplesauceHerbed Tomato Sauce

My Favorite Barbecue SaucePineapple Chile Sauce

F

Fall Tomato Gratinfarrofennel

Braised FennelBulgur with FennelChicken Soup with Fennel and EscaroleCod with Tomatoes and Fennel

fermented black beansfeta cheesefirst Crock-Potfish. See also seafood

familiesmain dishes

Chinese-Style Sea Bass with MixedVegetables

Cod with Tomatoes and FennelHalibut in White Wine with Pearl

Onions and OrangesItalian-Style Baked BluefishMexican Snapper Monkfish with

Cabbage and Bacon

Moroccan Fish TagineRare Tuna with Salsa ToppingShrimp and Shiitake Bread PuddingSpanish Seafood and Rice (Paella)

nutrientsrefrigeratingsoups

Asian Red Snapper SoupCurried Fish SoupProvençal Fish SoupSan Francisco Seafood Soup

(Cioppino)Spanish Fish Soup with Potatoes,

Greens, and Aioli (Caldo de Perro)stews

Cod Stew with Summer Squash andRosemary

Portuguese Seafood Stew with RedPepper Aioli

Seafood GumboSweet and Sour Fish Stew

fish sauceflour

as thickenerroux

foldingfondue

Bittersweet Chocolate Coconut CreamFondue

Chocolate FondueEasy Mexican Dulce de Leche Fondue

Fontina Polentafreezing

garlic

stocksFrench Mixed Meats and Beans(Cassoulet)French Onion Pizza (Pissaladière)fricasseefrittatas

Potato, Onion, and Bacon FrittataVegetable Frittata with Pasta

fruitappetizers

French Onion Pizza (Pissaladière)Stuffed Grape Leaves (Dolmas)

applesApple ButterApple CrumbleApple-Orange ConserveApple Pudding

Apple Pudding CakeApplesauceBaked Applesfor cookingcoringCurried Carrot SoupHot Apple MuesliNorman Pork Chops with Apples and

CreampeelingSausage, Apple, and Sage Raisin Bread

StrataslicingSmoked Apple ChutneystoringSweet and Sour Stuffed CabbageSweet Potatoes and Apples

Turkey Stew with Cornmeal Dumplingsapricots

Creamy Oatmeal with Dried FruitEastern European Beef and Carrots

with Dried Fruits (Tsimmis)Moroccan Chicken Stew with Dried

ApricotsPork Stew with Dried FruitWinter Fruit Compote

avocadosblueberries

Blueberry French Toast StrataSpiced Berry Grunt

Cornmeal Porridge with Raspberriescranberries

Cranberry ChutneyCranberry-Glazed Turkey Meatloaf

Creamy Oatmeal with Dried FruitOrange-Cranberry Rice PuddingWhite Chocolate Bread PuddingWinter Fruit Compote

Creamy Oatmeal with Dried Fruitdesserts

Apple CrumbleApple PuddingBaked ApplesGingered Peach CrispPear Brown BettyPineapple and Mango Granola BettyPoached PearsRhubarb CobblerSpiced Berry GruntWinter Fruit Compote

Dried Fruit Chutney

eggplantolives

Chicken Provençal with OlivesFrench Onion Pizza (Pissaladière)Mexican Chicken and Rice (Arroz con

Pollo)Moroccan Fish TagineVegetable Frittata with Pasta

orangesApple-Orange ConserveCitrus-Glazed YamsHalibut in White Wine with Pearl

Onions and OrangesOrange-Cranberry Rice PuddingWhite Chocolate Bread Pudding

oxidationpeaches

pearscoringPear Brown BettyPoached PearsWinter Fruit Compote

peelingpineapples

Pineapple and Mango Granola BettyPineapple Chile Sauce

raisinsClassic Creole Bread Pudding with

Caramel SauceCreamy Oatmeal with Dried FruitHot Apple MuesliMexican Turkey with Chili and Raisins

(Picadillo)Pork Stew with Dried Fruit

Sausage, Apple, and Sage Raisin BreadStrata

Sweet and Sour Stuffed Cabbagerinsingtangerineswashingzest

G

garbanzo beansGarbanzo Bean, Lamb, and Goat Cheese

PizzaGarbanzo Bean Salad ProvençaleItalian Garbanzo Bean SoupMoroccan Garbanzo Bean StewMoroccan Lamb and Garbanzo Bean

SoupRoasted Garlic HummusSpicy Garbanzo Bean and Kale Stew

garlicbuyingChinese chili paste with garlicfreezingGarlic-Steamed ClamsKidney Bean and Roasted Garlic PuréeRoasted GarlicRoasted Garlic HummusSpicy Chinese Pork Ribs

Ginger-Glazed CarrotsGingered Peach CrispGingered Rice PuddingGlazed Walnutsgoat cheese

Goode, George Brown grainsrice

Chicken CacciatoreChicken JambalayaChinese Red-Cooked ChickenChinese Roast Porkcooking instructionsCuban Pork ChopsCurried Chicken with Dried CurrantsGingered Rice PuddingItalian-Style Baked Bluefishlong-grainMexican Chicken and Rice (Arroz con

Pollo)Mexican Chocolate Rice PuddingMexican Snapper Norman Pork Chops

with Apples and Cream

Orange-Cranberry Rice PuddingRisotto-Style RiceSpanish Seafood and Rice (Paella)Spicy Chinese Pork RibsSweet and Sour Stuffed CabbageThai Rice SaladWild Rice Pilafsizetypes

side dishesBulgur with FennelCreole FarroFontina PolentaRisotto-Style RiceSouthwest Spoon BreadThai Rice SaladToasted Barley with Mushrooms

Wild Rice Pilaftoasting

grape leavesgratinGreat American MeatloafGreek Lamb and Eggplant with CustardTopping (Moussaka)Greek Lamb StewGreek Walnut and Fig Cakegreens

Chicken Soup with Fennel and EscarolecookingkaleSpanish Fish Soup with Potatoes,

Greens, and Aioli (Caldo de Perro)Stewed Collard Greens

ground beef

gruntsGruyère cheeseGuinness Beef Stew

H

Halibut in White Wine with Pearl Onionsand Orangesham

Cajun Stewed Red Beans and HamItalian Ham Steaks soups

Split Pea Soup with HamWhite Bean Soup with Prosciutto and

Spinachhard vegetableshashHasty Pudding

Herbed Tomato SauceHerbes de Provenceherbs and spices

apple pie spicebay leavescardamomchili powderChinese chili paste with garlicChinese five-spice powderchipotle chilescoriandercurry powderdillfennelgarlic

buyingChinese chili paste with garlic

freezingGarlic-Steamed ClamsKidney Bean and Roasted Garlic PuréeRoasted GarlicRoasted Garlic HummusSpicy Chinese Pork Ribs

Herbes de ProvenceItalian seasoningkosher saltmarjoramOld Bay seasoningprolonging life ofstoringtahinitesting for freshnessturmeric

high altitudes

high settinghistory of slow cookingHistory of the American Fisherieshoisin sauceHoppin’ Johnhors d’oeuvres. See also appetizersHot Apple Muesli hot cereals

Cornmeal Porridge with RaspberriesCreamy Oatmeal with Dried FruitHot Apple Muesli

Hot German Potato Salad

I

Indian Puddingindirect heatItalian recipes

Beef, Vegetable, and Pasta Soup(Minestrone)

breadcrumbsCannellini BeansEggplant Relish (Caponata)Garbanzo Bean SoupHam SteaksseasoningShrimp with Dried Currants, Pine Nuts,

and CapersStyle Baked BluefishTomato and Bread Stew (Pappa al

Pomodoro)Wedding Soup

J-K

jambalayajasmine ricekaleKidney Bean and Roasted Garlic Puréekirschkosher salt

L

lambmain dishes

Braised Lamb Shanks with WinterVegetables


Garbanzo Bean, Lamb, and GoatCheese Pizza


soupsMoroccan Lamb and Garbanzo Bean

SoupRed Lentil Soup with Lamb Meatballs

stewsClassic French Lamb Stew (Navarin

d’Agneau)Greek Lamb Stew

Stuffed Grape Leaves (Dolmas)large slow cookersLeek and Potato Purréelentilslettuce

Asian Beef and Barley Lettuce CupsBraised RadicchioChinese Chicken in Lettuce Cups

lily budslinguiça sausageliverlong-grain ricelow setting

M

main dishesbeef

Beef Brisket in Red Wine SauceCorned Beef and CabbageEastern European Beef and Carrots

with Dried Fruits (Tsimmis)Great American MeatloafSauerbratenShort Ribs of Beef with Rosemary and

CeleryShort Ribs with Beans and Barley

(Cholent)Smoked Beef Brisket with Barbecue

SauceSpaghetti with Meat SauceSunday Pot Roast Sweet and Sour

Stuffed Cabbagelamb




porkAlsatian Sauerkraut and Meats

(Choucroute Garnie)

Chinese Roast PorkCuban Pork ChopsItalian Ham SteaksNorman Pork Chops with Apples and

CreamPork Loin with Mushroom StuffingSpicy Chinese Pork RibsSwedish Meatballs

poultryChicken CacciatoreChicken Fricassee with Wild

MushroomsChicken in Red WineChicken JambalayaChicken PaprikashChinese Red-Cooked ChickenCranberry-Glazed Turkey Meatloaf

Curried Chicken with Dried CurrantsDuck ConfitFrench Mixed Meats and Beans

(Cassoulet)Mexican Chicken and Rice (Arroz con

Pollo)Turkey Tonnato

sausageAlsatian Sauerkraut and Meats

(Choucroute Garnie)French Mixed Meats and Beans

(Cassoulet)seafood



Onions and Oranges

Italian-Style Baked BluefishMexican SnapperMonkfish with Cabbage and BaconMoroccan Fish TagineRare Tuna with Salsa ToppingShrimp and Shiitake Bread PuddingSpanish Seafood and Rice (Paella)

vealMilanese-Style Veal Shanks (Osso

Buco alla Milanese)Swedish Meatballs

mangoesManhattan Clam ChowderMaple-Glazed BeetsMaple Walnut Bread Puddingmarblingmarjoram

mascarponemeatballs

Italian Wedding SoupMexican Meatball Soup (Sopa

Albondigas)oven-browningRed Lentil Soup with Lamb MeatballsSwedish Meatballs

meats. See also poultrybeef

Asian Beef and Barley Lettuce CupsBeef Brisket in Red Wine SauceBeef, Mushroom, and Barley SoupBeef Stew in Red Wine with

Mushrooms (Boeuf Bourguignon)Beef StockBeef Stroganoff

Chili con CarneChinese Beef StewCorned Beef and CabbageEastern European Beef and Carrots

with Dried Fruits (Tsimmis)Great American Meatloafground beefGuinness Beef StewItalian Beef, Vegetable, and Pasta Soup

(Minestrone)Mexican Beef and Chili DipOld-Fashioned Beef StewSauerbratenShort Ribs of Beef with Rosemary and


(Cholent)Smoked Beef Brisket with Barbecue

SauceSpaghetti with Meat SauceSunday Pot RoastSweet and Sour Beef and Cabbage

SoupSweet and Sour StuffedCabbageVeal Marsala

browningchoosingchorizolamb


Classic French Lamb Stew (Navarind’Agneau)


Garbanzo Bean, Lamb, and GoatCheese Pizza


Greek Lamb StewMoroccan Lamb and Garbanzo Bean

SoupRed Lentil Soup with Lamb MeatballsStuffed Grape Leaves (Dolmas)

main dishesAlsatian Sauerkraut and Meats

(Choucroute Garnie)Beef Brisket in Red Wine SauceBraised Lamb Shanks with Winter

VegetablesChinese Roast PorkCorned Beef and CabbageCuban Pork Chops

Eastern European Beef and Carrotswith Dried Fruits (Tsimmis)


Great American MeatloafGreek Lamb and Eggplant with Custard

Topping (Moussaka)Italian Ham SteaksMilanese-Style Veal Shanks (Osso

Buco alla Milanese)Norman Pork Chops with Apples and

CreamPork Loin with Mushroom StuffingSauerbratenShort Ribs of Beef with Rosemary and


(Cholent)

Smoked Beef Brisket with BarbecueSauce

Spaghetti with Meat SauceSpicy Chinese Pork RibsSunday Pot RoastSwedish MeatballsSweet and Sour Stuffed Cabbage

marblingpork

Alsatian Sauerkraut and Meats(Choucroute Garnie)

Bacon, Corn, and Jalapeño Jack StrataChicken JambalayaChinese Roast Pork chorizoCajun Stewed Red Beans and HamCuban Pork ChopsMonkfish with Cabbage and Bacon

Norman Pork Chops with Apples andCream

Pork Loin with Mushroom StuffingPork Stew with Dried FruitPortuguese Kale Soup with LinguiçaPortuguese Seafood Stew with Red

Pepper AioliPotato, Onion, and Bacon FrittataSausage, Apple, and Sage Raisin Bread

StrataSausage and Pepper HashSpicy Chinese Pork RibsSpicy Southwest ShrimpSplit Pea Soup with HamStuffed Brunch PeppersSwedish MeatballsTuscan Fava Bean and Sausage SoupWelsh Rarebit Dip

White Bean Soup with Prosciutto andSpinach

saturated fat, removingsaving for stockssoups Beef, Mushroom, and Barley Soup

Italian Beef, Vegetable, and Pasta Soup(Minestrone)

Moroccan Lamb and Garbanzo BeanSoup

Portuguese Kale Soup with LinguiçaRed Lentil Soup with Lamb MeatballsSplit Pea Soup with HamSweet and Sour Beef and Cabbage

SoupTuscan Fava Bean and Sausage SoupWhite Bean Soup with Prosciutto and

Spinachstews

Beef Stew in Red Wine withMushrooms (Boeuf Bourguignon)

Beef StroganoffCajun Stewed Red Beans and HamChili Con CarneChinese Beef StewClassic French Lamb Stew (Navarind’Agneau)Greek Lamb StewGuinness Beef StewOld-Fashioned Beef StewPork Stew with Dried FruitVeal Marsala

substitutingMediterranean Chicken and VegetableSoupmedium slow cookers

Mexican recipesBeef and Chili Dip (Chili con Queso)Chicken StewChocolate Rice PuddingEasy Mexican Dulce de Leche FondueMeatball Soup (Sopa Albondigas)Mixed-Bean StewPinto Bean SaladRefried BeansSnapperSouthwest Black Bean CakesTortilla SoupTurkey with Chili and Raisins

(Picadillo)Middle Eastern recipes

Black-Eyed Peas with GingerGarbanzo Bean. Lamb, and Goat Cheese

PizzaMoroccan Fish TagineRoasted Garlic HummusSavory Lentils with Black-Eyed Peas

Milanese-Style Veal Shanks (Osso Bucoalla Milanese)MinestroneMoby DickMocha Pecan Pudding CakemollusksMonkfish with Cabbage and BaconMoroccan recipes

Chicken Stew with Dried ApricotsFish TagineGarbanzo Bean StewLamb and Garbanzo Bean Soup

Moussaka

mueslimushrooms

Beef, Mushroom, and Barley SoupBeef Stew in Red Wine with Mushrooms

(Boeuf Bourguignon)Chicken Fricassee with Wild

MushroomsChicken in Red WineChicken MarengoChicken Stew with Wild MushroomsChinese Beef StewChinese Hot and Sour Soup with DuckPolishporciniPork Loin with Mushroom StuffingShrimp and Shiitake Bread PuddingSpaghetti with Meat Sauce

Sunday Pot RoastToasted Barley with Mushrooms

My Favorite Barbecue Sauce

N

Nantucket Clam ChowderNapoleonNavarin d’AgneauNorman Pork Chops with Apples andCreamnutrition

beanspeanuts

nutsChili PecansChinese Chicken in Lettuce Cups

Chinese Chicken Liver PâtéItalian Shrimp with Dried Currants, Pine

Nuts, and Caperspeanutspecans


Mocha Pecan Pudding CakeToffee Pecan Cake

pineSpicy Curried Lentil Stew with Cashew

Nutstoastingwalnuts

Baked ApplesGlazed WalnutsGreek Walnut and Fig CakeMaple Walnut Bread Pudding

O

Old-Fashioned Beef StewOld-Fashioned Chicken Noodle SoupOld Bay seasoningolive oilsolives

Chicken Provençal with OlivesFrench Onion Pizza (Pissaladière)Mexican Chicken and Rice (Arroz con

Pollo)Moroccan Fish TagineVegetable Frittata withPasta

onionsBalsamic Onions

Caramelized OnionsChicken in Red WineClassic French Onion SoupDeviled LeeksFrench Onion Pizza (Pissaladière)Greek Lamb StewGuinness Beef StewHalibut in White Wine with Pearl Onions

and OrangesHot German Potato SaladItalian Eggplant Relish (Caponata)Italian Ham SteaksLeek and Potato PurréePotato Leek SoupPotato, Onion, and Bacon FrittataSmoked Apple Chutney

Orange-Cranberry Rice Pudding

orangesApple-Orange ConserveCitrus-Glazed YamsHalibut in White Wine with Pearl Onions

and OrangesOrange-Cranberry Rice PuddingWhite Chocolate Bread Pudding

orzoOsso Buco alla Milaneseoxidation of fruitsoystersoyster sauce

P

Paellapapaya

Pappa al PomodoroParmesan cheeseparts of slow cookerspasta

al dentecouscousItalian Beef, Vegetable, and Pasta Soup

(Minestrone)main dishes


Chicken PaprikashItalian-Style Baked BluefishItalian Ham SteaksSauerbratenShort Ribs of Beef with Rosemary and

CelerySpaghetti with Meat Sauce

Swedish MeatballsorzoVegetable Frittata with Pasta

peachespeanutsPear Brown Bettypears

coringPear Brown BettyPoached PearsWinter Fruit Compote

peasMexican Chicken and Rice (Arroz con

Pollo)Split Pea Soup with Ham

pecansChili Pecans


Mocha Pecan Pudding CakeToffee Pecan Cake

peelingapplescarrotsmangoes

peppersBacon, Corn, and Jalapeño Jack StrataChicken Provençal with Oliveschipotle chilesItalian Ham SteaksProvençal Vegetable Stewremoving seeds/ribsSausage and Pepper HashSpanish Seafood and Rice (Paella)

Stuffed Brunch Pepperspetite cut tomatoesPicadillopilafpinchpineapples

Pineapple and Mango Granola BettyPineapple Chile Sauce

pine nutsPissaladièrePoached PearspolentaPolish mushroomsporcini mushroomspork

baconBacon, Corn, and Jalapeño Jack Strata

Monkfish with Cabbage and BaconPotato, Onion, and Bacon FrittataWelsh Rarebit Dip

chorizoham

Cajun Stewed Red Beans and HamItalian Ham SteaksSplit Pea Soup with HamWhite Bean Soup with Prosciutto and

Spinachmain dishes

Alsatian Sauerkraut and Meats(Choucroute Garnie)

Chinese Roast PorkCuban Pork Chops Norman Pork Chops

with Apples and CreamPork Loin with Mushroom StuffingPork Stew with Dried Fruit

Spicy Chinese Pork RibsSwedish Meatballs

sausageAlsatian Sauerkraut and Meats

(Choucroute Garnie) Chicken JambalayaFrench Mixed Meats and Beans

(Cassoulet)Portuguese Seafood Stew with Red

Pepper AioliSausage, Apple, and Sage Raisin Bread

StrataSausage and Pepper HashStuffed Brunch PeppersPortuguese Kale Soup with LinguiçaSpicy Southwest ShrimpTuscan Fava Bean and Sausage Soup

Pork Loin with Mushroom Stuffing

Pork Stew with Dried FruitPortuguese Kale Soup with LinguiçaPortuguese Seafood Stew with RedPepper AioliPotato, Onion, and Bacon Frittatapotatoes

discolorationOld-Fashioned Beef StewPotato, Onion, and Bacon Frittataside dishes

Citrus-Glazed YamsHot German Potato SaladLeek and Potato PurréePotatoes ProvençalSweet Potatoes and Apples

soupsPortuguese Kale Soup with Linguiça

Potato Leek SoupSpanish Fish Soup with Potatoes,

Greens, and Aioli (Caldo de Perro)storingsweet potatoes

Citrus-Glazed YamsCreole Vegetable StewEastern European Beef and Carrots

with Dried Fruits (Tsimmis)Southwest Corn and Sweet Potato

ChowderSweet Potatoes and Apples

Sunday Pot Roast typespoultry. See also individual types ofpoultry

appetizersChinese Chicken in Lettuce CupsChinese Chicken Liver Pâté

Duck Confit TurnoversSpicy Asian Chicken Wingsdrumettes

Chicken Stockmain dishes

Chicken CacciatoreChicken Fricassee with Wild

MushroomsChicken in Red WineChicken JambalayaChicken PaprikashChinese Red-Cooked ChickenCranberry-Glazed Turkey MeatloafCurried Chicken with Dried CurrantsDuck Confitp pMexican Chicken and Rice (Arroz con

Pollo)

Turkey Tonnatopoundingsaving for stockssoups

Chicken Soup with Fennel and EscaroleChinese Chicken Noodle SoupChinese Hot and Sour Soup with DuckItalian Wedding SoupMediterranean Chicken and Vegetable

SoupMexican Meatball Soup (Sopa

Albondigas)Mexican Tortilla SoupOld-Fashioned Chicken Noodle Soup

stewsChicken MarengoChicken Provençal with Olives

Chicken Stew with Wild MushroomsMexican Chicken StewMexican Turkey with Chili and Raisins

(Picadillo)Moroccan Chicken Stew with Dried

ApricotsTurkey ChiliTurkey MoléTurkey Stew withCornmeal Dumplings

ounding chickenreparing foodsprosciuttoproteins in beansProvençal Fish Soup Provençal TomatoSoupProvençal Vegetable Stew pudding cakes

Apple Pudding Cake

Chocolate Peanut Pudding CakeMocha Pecan Pudding Cake

puddingsbread


Maple Walnut Bread PuddingThanksgiving Bread PuddingWhite Chocolate Bread Pudding

Indian Puddingrice

Gingered Rice PuddingMexican Chocolate Rice PuddingOrange-Cranberry Rice Pudding

steamedEnglish Christmas Pudding moldsSteamed Chocolate Pudding

purée

Q-R

radicchioraisins


Creamy Oatmeal with Dried FruitHot Apple MuesliMexican Turkey with Chili and Raisins

(Picadillo)Pork Stew with Dried FruitSausage, Apple, and Sage Raisin Bread

StrataSweet and Sour Stuffed Cabbage

Rare Tuna with Salsa Topping

raspberriesrecipe conversions

cooking timesingredientsreducing liquids

Red Lentil and Carrot SoupRed Lentil Soup with Lamb Meatballsreducing liquidsred wine

Beef Brisket in Red Wine SauceBeef Stew in Red Wine with Mushrooms

(Boeuf Bourguignon)Braised Lamb Shanks with Winter

VegetablesChicken in Red Wine

Refried Beansrefrigerating

beansfish/seafoodsalsa

removing saturated fat in meatsrhubarbRhubarb Cobblerrice

cooking instructionslong-grainmain dishes

Chicken CacciatoreChicken JambalayaChinese Red-Cooked ChickenChinese Roast PorkCuban Pork ChopsCurried Chicken with Dried CurrantsItalian-Style Baked Bluefish

Mexican Chicken and Rice (Arroz conPollo)

Mexican Snapper Norman Pork Chopswith Apples and Cream

Spanish Seafood and Rice (Paella)Spicy Chinese Pork RibsSweet and Sour Stuffed Cabbage

puddingsGingered Rice PuddingMexican Chocolate Rice PuddingOrange-Cranberry Rice Pudding

side dishesRisotto-Style RiceThai Rice SaladWild Rice Pilaf

sizetypes

rinsingbeanseggsfruitvegetables

RisottoRisotto-Style RiceRivalRoasted GarlicRoasted Garlic Hummusroux

S

safetychickenslow cookers

bacteriaelectricityfood preparationsremoving the lid

saffronsalads

beanBlack Bean and Papaya SaladGarbanzo Bean Salad ProvençaleMexican Pinto Bean SaladWhite Bean Salad

Hot German Potato SaladThai Rice Salad

salsaSan Francisco Seafood Soup (Cioppino)saturated fat in meatssauces

ApplesauceHerbed Tomato SauceMy Favorite Barbecue SaucePineapple Chile Sauce

Sauerbratensauerkrautsausages

main dishesAlsatian Sauerkraut and Meats

(Choucroute Garnie)Chicken JambalayaFrench Mixed Meats and Beans

(Cassoulet)Sausage, Apple, and Sage Raisin Bread

StrataSausage and Pepper Hashsoups

Portuguese Kale Soup with Linguiça

Tuscan Fava Bean and Sausage Soupstews

Portuguese Seafood Stew with RedPepper Aioli

Spicy Southwest ShrimpTuscan Fava Bean and Sausage Soup

Stuffed Brunch Pepperssautésaving meat/poultry to stocksSavory Lentils with Black-Eyed PeasScrambled Eggs for a Crowdseafood. See also individual types ofseafood

appetizersCrab DipCrab Rangoon DipGarlic-Steamed Clams

Spanish Shrimp Thai Shrimp andCoconut Dip

fish familiesmain dishes



Onions and OrangesItalian-Style Baked BluefishMexican SnapperMonkfish with Cabbage and BaconMoroccan Fish TagineRare Tuna with Salsa ToppingShrimp and Shiitake Bread PuddingSpanish Seafood and Rice (Paella)

mollusks

nutrientsrefrigeratingSeafood Stockshuckingsoups

Asian Red Snapper SoupCaribbean Shrimp ChowderCreole Crab and Corn ChowderCurried Fish SoupManhattan Clam ChowderNantucket Clam ChowderProvençal Fish SoupSan Francisco Seafood Soup

(Cioppino)Spanish Fish Soup with Potatoes,

Greens, and Aioli (Caldo de Perro)stews


Chinese Shrimp in Black Bean SauceCod Stew with Summer Squash and

RosemaryItalian Shrimp with Dried Currants,

Pine Nuts, and CapersPortuguese Seafood Stew with Red

Pepper AioliSeafood GumboShrimp CreoleSpicy Southwest ShrimpSweet and Sour Fish Stew

Seafood GumboSeafood Stocksearingseasonings. See herbs and spicessesame seeds

Short Ribs of Beef with Rosemary andCeleryShort Ribs with Beans and Barley(Cholent)shrimp

Caribbean Shrimp Chowderdeveiningmain dishes

Chicken JambalayaShrimp and Shiitake Bread Pudding

Spanish Seafood and Rice (Paella)Spanish Shrimpstews


Chinese Shrimp in Black Bean SauceItalian Shrimp with Dried Currants,

Pine Nuts, and Capers

Seafood GumboShrimp CreoleSpicy Southwest ShrimpSweet and Sour Fish Stew

Thai Shrimp and Coconut Dipshucking seafood side dishes

beansBlack-Eyed Peas with GingerBlack Bean and Papaya SaladBoston Baked BeansGarbanzo Bean Salad ProvençaleHoppin’ JohnItalian Cannellini BeansKidney Bean and Roasted Garlic PuréeMexican Pinto Bean SaladRefried BeansSavory Lentils with Black-Eyed Peas

Southwest Black Bean CakesWhite Bean Salad

grainsBulgur with FennelCreole FarroFontina PolentaRisotto-Style RiceSouthwest Spoon BreadThai Rice SaladToasted Barley with MushroomsWild Rice Pilaf

potatoesCitrus-Glazed YamsHot German Potato SaladLeek and Potato PurréePotatoes ProvençalSweet Potatoes and Apples

vegetablesAsian Butternut SquashBaked Acorn SquashBalsamic OnionsBraised FennelBraised RadicchioDeviled LeeksFall Tomato GratinGinger-Glazed CarrotsItalian Eggplant Relish (Caponata)Maple-Glazed BeetsStewed Collard GreensSummer Squash au GratinSweet and Sour Red Cabbage

sizericeslow cookers

slicing applesslow cookers

advantagesbrandschoosinghistorypartssafety

bacteriaelectricityfood preparationsremoving the lid

sizetesting

slow cookingconverting recipes

cooking times

ingredientsreducing liquids

high altitudesspeeding up

Smoked Apple ChutneySmoked Beef Brisket with BarbecueSaucesoaking

beanswalnuts

softeningbeansbrown sugar

Sopa Albondigassoups. See also stews

beefBeef, Mushroom, and Barley Soup

Italian Beef, Vegetable, and Pasta Soup(Minestrone)

Sweet and Sour Beef and CabbageSoup

choosing meat forham

Split Pea Soup with HamWhite Bean Soup with Prosciutto and

Spinachlamb

Moroccan Lamb and Garbanzo BeanSoup

Red Lentil Soup with Lamb Meatballspoultry

Chicken Soup with Fennel and EscaroleChinese Chicken Noodle SoupChinese Hot and Sour Soup with DuckItalian Wedding Soup

Mediterranean Chicken and VegetableSoup

Mexican Meatball Soup (SopaAlbondigas)

Mexican Tortilla SoupOld-Fashioned Chicken Noodle Soup

sausagePortuguese Kale Soup with LinguiçaTuscan Fava Bean and Sausage Soup

seafoodAsian Red Snapper SoupCaribbean Shrimp ChowderCreole Crab and Corn ChowderCurried Fish SoupManhattan Clam ChowderNantucket Clam ChowderProvençal Fish Soup

San Francisco Seafood Soup(Cioppino)

Spanish Fish Soup with Potatoes,Greens, and Aioli (Caldo de Perro)

thickening with flourvegetables

Butternut Squash BisqueClassic French Onion SoupCuban Black Bean SoupCurried Carrot Soupdelicate vegetableshard vegetablesItalian Garbanzo Bean SoupPotato Leek SoupProvençal Tomato SoupRed Lentil and Carrot SoupSouthwest Corn and Sweet Potato

Chowder

Sweet-and-Sour Red Cabbage SoupSouthwest Black Bean CakesSouthwest Corn and Sweet PotatoChowderSouthwest Spoon BreadSpaghetti with Meat SauceSpanish Fish Soup with Potatoes, Greens,and Aioli (Caldo de Perro)Spanish Seafood and Rice (Paella)Spanish Shrimpspeeding up slow cookingSpiced Berry Gruntspices. See herbs and spices Spicy AsianChicken WingsSpicy Chinese Pork RibsSpicy Curried Lentil Stew with CashewNuts

Spicy Garbanzo Bean and Kale StewSpicy Southwest Shrimp spinach

Spinach and Cheese StrataSpinach Dip with Feta and DillWhite Bean Soup with Prosciutto and

SpinachSplit Pea Soup with Hamspoon breadssquash

Asian Butternut SquashBaked Acorn SquashButternut Squash BisqueButternut Squash Stew with Black BeansCod Stew with Summer Squash and

RosemaryProvençal Vegetable StewSummer Squash au Gratin

steamed puddingsEnglish Christmas PuddingmoldsSteamed Chocolate Pudding

Stewed Collard Greensstews. See also soups

meatBeef Stew in Red Wine with

Mushrooms (Boeuf Bourguignon)Beef StroganoffCajun Stewed Red Beans and HamChili con CarneChinese Beef StewchoosingClassic French Lamb Stew (Navarind’Agneau)Greek Lamb Stew

Guinness Beef Stew Old-FashionedBeef Stew

Pork Stew with Dried FruitVeal Marsala

poultryChicken MarengoChicken Provençal with OlivesChicken Stew with Wild MushroomsChinese Curried ChickenMexican Chicken StewMexican Turkey with Chili and Raisins

(Picadillo)Moroccan Chicken Stew with Dried

ApricotsTurkey ChiliTurkey MoléTurkey Stew with Cornmeal Dumplings

seafood


Chinese Shrimp in Black Bean SauceCod Stew with Summer Squash and

RosemaryItalian Shrimp with Dried Currants,

Pine Nuts, and CapersPortuguese Seafood Stew with Red

Pepper AioliSeafood GumboShrimp CreoleSpicy Southwest ShrimpSweet and Sour Fish Stew

as side dishesvegetable

Butternut Squash Stew with BlackBeans

Chinese “Chili” with Beans

Creole Vegetable StewItalian Tomato and Bread Stew (Pappa

al Pomodoro)Mexican Mixed-Bean StewMoroccan Garbanzo Bean StewProvençal Vegetable StewSpicy Curried Lentil Stew with Cashew

NutsSpicy Garbanzo Bean and Kale StewZucchini Chili

stocksBeef StockChicken Stockfreezingsaving meat/poultry forSeafood StockVegetable Stock

storingapplesbeanschocolateeggsherbs and spicespotatoes

stratasBacon, Corn, and Jalapeño Jack StrataBlueberry French Toast StrataSausage, Apple, and Sage Raisin Bread

StrataStroganoff, PaulStuffed Brunch Peppers Stuffed GrapeLeaves (Dolmas)substituting

beans

meatsSummer Squash au GratinSunday Pot RoastSwedish MeatballsSweet-and-Sour Red Cabbage SoupSweet and Sour Beef and Cabbage SoupSweet and Sour Fish StewSweet and Sour Red CabbageSweet and Sour Stuffed Cabbagesweet potatoes

Citrus-Glazed YamsCreole Vegetable StewEastern European Beef and Carrots with

Dried Fruits (Tsimmis)Southwest Corn and Sweet Potato

ChowderSweet Potatoes and Apples

Swiss cheese

T

tahinitamaritapiocatesting

freshnesseggsherbs and spices

slow cookersThai Rice SaladThai Shrimp and Coconut DipThanksgiving Bread Puddingthickening soups with flourToasted Barley with Mushrooms

toastingbreadgrainsnutssesame seeds

toffeeToffee Pecan Caketomatoes

Cod with Tomatoes and FennelCreole Vegetable StewFall Tomato GratinHerbed Tomato SauceItalian-Style Baked BluefishItalian Tomato and Bread Stew (Pappa

al Pomodoro)Mexican Chicken and Rice (Arroz con

Pollo) |

Mexican Pinto Bean Saladpetite cutProvençal Tomato SoupProvençal Vegetable StewSpicy Curried Lentil Stew with Cashew

NutsVegetable Frittata with PastaWelsh Rarebit Dip

Tsimmisturkey

main dishesCranberry-Glazed Turkey MeatloafTurkey Tonnato

soupsItalian Wedding SoupMexican Meatball Soup (Sopa

Albondigas)

Mexican Turkey with Chili and Raisins(Picadillo)

Turkey ChiliTurkey MoléTurkey Stew withCornmeal Dumplings

turmericTuscan Fava Bean and Sausage SoupTuscan White Bean DipTwain, Mark

U-V

unsweetened cocoa powderveal

Milanese-Style Veal Shanks (Osso Bucoalla Milanese)

Swedish MeatballsVeal Marsala

Vegetable Frittata with Pastavegetablesappetizers

Artichoke and Parmesan DipAsian Beef and Barley Lettuce CupsChinese Chicken in Lettuce CupsFrench Onion Pizza (Pissaladière)Spinach Dip with Feta and Dill

artichokesbuyingcabbage

bok choyCorned Beef and CabbageMonkfish with Cabbage and BaconSweet-and-Sour Red Cabbage Soup

Sweet and Sour Beef and Cabbage SoupSweet and Sour Red CabbageSweet and Sour Stuffed Cabbage

carrotsCarrot Cake with Cream Cheese ToppingChinese Beef StewCurried Carrot SoupEastern European Beef and Carrots with

Dried Fruits (Tsimmis)Ginger-Glazed CarrotspeelingRed Lentil and Carrot Soup

celeryItalian Eggplant Relish (Caponata)Short Ribs of Beef with Rosemary and

CeleryChinese-Style Sea Bass with MixedVegetables

cornBacon, Corn, and Jalapeño Jack StrataCreole Crab and Corn ChowderMexican Pinto Bean SaladSouthwest Corn and Sweet Potato

Chowdereggplant


Italian Eggplant Relish (Caponata)greens

Chicken Soup with Fennel and EscarolecookingkaleSpanish Fish Soup with Potatoes,

Greens, and Aioli (Caldo de Perro)Stewed Collard Greens

lettuceAsian Beef and Barley Lettuce CupsBraised RadicchioChinese Chicken in Lettuce Cups

mushroomsBeef, Mushroom, and Barley SoupBeef Stew in Red Wine with Mushrooms

(Boeuf Bourguignon)Chicken Fricassee with Wild

MushroomsChicken in Red WineChicken MarengoChicken Stew with Wild MushroomsChinese Beef StewChinese Hot and Sour Soup with DuckPolishporcini

Pork Loin with Mushroom StuffingShrimp and Shiitake Bread PuddingSpaghetti with Meat SauceSunday Pot RoastToasted Barley with Mushrooms

onionsBalsamic OnionsCaramelized OnionsChicken in Red WineClassic French Onion SoupDeviled LeeksFrench Onion Pizza (Pissaladière)Greek Lamb StewGuinness Beef StewHalibut in White Wine with Pearl Onions

and OrangesHot German Potato Salad

Italian Eggplant Relish (Caponata)Italian Ham SteaksLeek and Potato PurréePotato Leek SoupPotato, Onion, and Bacon FrittataSmoked Apple Chutney

peasMexican Chicken and Rice (Arroz con

Pollo)Split Pea Soup with Ham

peppersBacon, Corn, and Jalapeño Jack StrataChicken Provençal with Oliveschipotle chilesItalian Ham SteaksProvençal Vegetable Stewremoving seeds/ribs

Sausage and Pepper HashSpanish Seafood and Rice (Paella)Stuffed Brunch Peppers

potatoes. See potatoesrinsingside dishes

Asian Butternut SquashBaked Acorn SquashBalsamic OnionsBraised FennelBraised RadicchioCreole FarroDeviled LeeksFall Tomato GratinGinger-Glazed CarrotsHot German Potato SaladItalian Eggplant Relish (Caponata)

Leek and Potato PurréeMaple-Glazed BeetsPotatoes ProvençalStewed Collard GreensSummer Squash au GratinSweet and Sour Red Cabbage

soupsBeef, Mushroom, and Barley SoupButternut Squash BisqueChicken Soup with Fennel and EscaroleChinese Hot and Sour Soup with DuckClassic French Onion SoupCuban Black Bean SoupCurried Carrot Soupdelicate vegetableshard vegetablesItalian Beef, Vegetable, and Pasta Soup

(Minestrone)Italian Garbanzo Bean SoupMediterranean Chicken and Vegetable

SoupMexican Tortilla SoupOld-Fashioned Chicken Noodle SoupPortuguese Kale Soup with LinguiçaPotato Leek SoupProvençal Tomato SoupRed Lentil and Carrot SoupSouthwest Corn and Sweet Potato

ChowderSplit Pea Soup with HamSweet-and-Sour Red Cabbage SoupSweet and Sour Beef and Cabbage SoupWhite Bean Soup with Prosciutto and

Spinachspinach

Spinach and Cheese StrataSpinach Dip with Feta and DillWhite Bean Soup with Prosciutto and

Spinachsquash

Asian Butternut SquashBaked Acorn SquashButternut Squash BisqueButternut Squash Stew with Black BeansCod Stew with Summer Squash and

RosemaryProvençal Vegetable StewSummer Squash auGratin

stewsButternut Squash Stew with Black BeansChinese “Chili” with Beans

Creole Vegetable StewItalian Tomato and Bread Stew (Pappa

al Pomodoro)Mexican Mixed-Bean StewMoroccan Garbanzo Bean StewOld-Fashioned Beef StewProvençal Vegetable StewSpicy Curried Lentil Stew with Cashew

NutsSpicy Garbanzo Bean and Kale StewZucchini Chili

tomatoesCod with Tomatoes and FennelCreole Vegetable StewFall Tomato GratinHerbed Tomato SauceItalian-Style Baked Bluefish

Italian Tomato and Bread Stew (Pappaal Pomodoro)

Mexican Chicken and Rice (Arroz conPollo)

Mexican Pinto Bean Saladpetite cutProvençal Tomato SoupProvençal Vegetable StewSpicy Curried Lentil Stew with Cashew

NutsVegetable Frittata with PastaWelsh Rarebit Dip

Vegetable Frittata with PastaVegetable Stockwater chestnuts

Chinese Chicken in Lettuce CupsChinese Chicken Liver Pâté

zucchini

Spicy Curried Lentil Stew with CashewNuts

Vegetable Frittata with PastaZucchini Chili

W

walnutsBaked ApplesGlazed WalnutsGreek Walnut and Fig CakeMaple Walnut Bread Puddingsoaking

washing fruitswater chestnuts

Chinese Chicken in Lettuce CupsChinese Chicken Liver Pâté

Welsh Rarebit DipWhite Bean SaladWhite Bean Soup with Prosciutto andSpinachWhite Chocolate Bread Puddingwhite ricewhite wine

Chicken MarengoClassic French Lamb Stew (Navarin

d’Agneau)Halibut in White Wine with Pearl Onions

and OrangesWild Rice Pilaf wine

Beef Brisket in Red Wine SauceBeef Stew in Red Wine with Mushrooms

(Boeuf Bourguignon)Braised Lamb Shanks with Winter

Vegetables

Chicken in Red WineChicken MarengoClassic French Lamb Stew (Navarin

d’Agneau)combining with artichokescooking withHalibut in White Wine with Pearl Onions

and OrangesWinter Fruit Compote

X-Y-Z

zestzucchini

Spicy Curried Lentil Stew with CashewNuts

Vegetable Frittata with Pasta

Zucchini Chili

Date post:	02-Dec-2015
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Complete Idiot's Guide to Slow Cooker Cooking

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