Slow Cooker Cooking

Slow Cooker Cooking

Lora Brody

Language: English

Pages: 208

ISBN: 068817471X

Format: PDF / Kindle (mobi) / ePub

When someone says "slow cooker," do you think of pot roast or chili? Now you can think Slow Cooked Salmon, Caramelized Onion Soup, falling-off-the-bone Lamb You Can Eat with a Spoon, and Flourless Pear Anise Soufflé. If these dishes whet your appetite, it's time to take that slow cooker out of the closet, plug it in, and get ready for Slow Cooker Cooking.

Lora Brody knows her appliances. She inspired a whole new generation of bread bakers with her best-selling bread machine books. Here she pushes the slow cooker to places no one ever expected it to go, inventing fruit bases for soufflés and ice creams, reducing milk and sugar to make Dulce de Leche, and infusing oils with herbs. In addition to creating innovative takes on one-pot meals such as classic New England Boiled Dinner, Venison Stew with Mushrooms, and Osso Buco with Gremolata, here you will find recipes for ingredients that are the basis for other dishes, such as Duxelles, Braised Chestnuts, and vegetable and chicken stocks. Vegetarians will enjoy recipes such as Ragoût of Leeks, Fennel, and Celery and Virtuous Lentil Soup, and dessert lovers will rejoice when they see recipes for Hazelnut Chocolate Fondue and Coconut Rice Pudding.

Creative cooking in the slow cooker doesn't mean giving up any of the convenience associated with this popular appliance. You still add the ingredients to the pot and go about your day (or evening), letting the slow cooker do all the work.

Thanks to the pot's sealed insert and consistently even heat, food cooks under ideal conditions to make it tender and bring out maximum flavor. Come home to a kitchen perfumed with an aroma that promises good things to eat and find a perfectly cooked dish to enjoy.

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dried marjoram 1 bay leaf 1 rounded tablespoon all-purpose flour ½ teaspoon salt, plus more if needed teaspoon freshly ground black pepper THIS RECIPE MAKES GREAT USE OF THE Dazzling variety of exotic mushrooms available in supermarkets today. You can serve these as a side dish or a light appetizer. Use the butter to lightly coat the insert of the slow cooker. Add the portobello, oyster, and cremini mushrooms, the marjoram, bay leaf, flour, 1/2 teaspoon salt, and the black pepper. Stir

TIME: 3 to 5 hours on HIGH SLOW COOKER SIZE: 4 quart 3 cups cooking juices from New England Boiled Dinner, or low-sodium beef broth, vegetable broth, or Vegetable Stock 1 large head purple cabbage, outer leaves discarded, cabbage quartered, cored, and cut crosswise into 1-inch-thick slices 1 large onion, minced ½ cup honey mustard ½ cup packed dark brown sugar cup soy sauce 1 teaspoon ground ginger ½ teaspoon ground nutmeg cup red wine vinegar 2 to 3 teaspoons caraway seeds Salt and

You can even use leftover Champagne that’s gone flat. Working from the bottom of each pear, use a sharp paring knife or grapefruit spoon to dig out the core and seeds. Peel the pears, leaving the stems in place. Set aside. Use the dried pear halves to line the bottom of the insert of the slow cooker. Place the whole pears, standing upright, on top. In a medium bowl stir together the lemon zest and juice, Champagne, and sugar. Pour this mixture over the pears, making sure the liquid comes at

yet another trip to the supermarket for ingredients that go into dishes your family, the neighbors, and even the fire department are all too eager to turn down because they haven’t finished off the last batch of food you sent over. The reason I am still walking and talking after working on this book is directly related to the extraordinary patience, dogged determination, quasi-obsessive attention to detail, and unfailing good humor of my friend and colleague Emmy Clausing, who not only tests

onion and garlic until soft. Scrape them into the work bowl of a food processor fitted with a metal blade or into a blender. Add the chickpeas, lemon juice, soy sauce, and tahini. Process the mixture until quite smooth. Add more olive oil if the mixture is too thick. Taste, and add salt if needed. Scrape the hummus into a serving bowl and refrigerate until ready to use. Sprinkle the sesame seeds over the top of the hummus and serve as a dip for pita bread or fresh vegetables. Covered and

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