Art of the Slow Cooker: 80 Exciting New Recipes
Format: PDF / Kindle (mobi) / ePub
For the Art of the Slow Cooker, best-selling author Andrew Schloss has developed 80 recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat bring slow-cooked meals to new heights. Slow cooking gives a wonderful velvety texture to meatloaf, an incredible richness to Osso Buco Milanese, and bold and complex flavors to Curried Vegetables and Dal simmered in Indian spices. Each chapter offers recipes for both simple everyday meals and spectacular dishes perfect for entertaining. With cooking charts to help with timing, advice on finding the right slow cooker for every kitchen, and glorious color photographs throughout, the Art of the Slow Cooker will delight readers looking for easy and amazing meals.
in a slow cooker. The flavors in this tagine are classic Berber: cumin, coriander, cinnamon, and pepper, which have been cultivated for thousands of years by these ancient peoples in the mountain and desert regions of Morocco, Algeria, and Tunisia. Ground toasted almonds thicken the broth in the last minutes of cooking. The tagine is traditionally served with couscous. 4–6 2 pounds lamb cubes for stew ½ teaspoon ground allspice Kosher salt 1½ cups beef broth 4 tablespoons
thighs, 2 drumsticks, and 2 wings 1 large celery rib, cut into ½-inch dice 12 large cremini mushrooms, cut into ¼-inch-thick slices 2 teaspoons chopped fresh rosemary ¼ cup flour 1 teaspoon fresh thyme leaves 1 teaspoon kosher salt 1 1 teaspoon ground black pepper cup dry, fruity red wine, such as Cabernet Sauvignon or Merlot Pinch of ground cloves 1 cup canned diced tomato, drained 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 large onion, cut into
Place the salmon, skin side down, on top of the sides of the crock, and the ends of the foil the foil. 2½ to 3 hours on low in a 5- to 6-quart oval slow cooker AT THE END 10 minutes extend over the rim at each end of the crock. CONTINUED 237 105 Salmon Slow-Cooked with Herbs CONTINUED ADD the wine to the pan and heat to boiling. Stir TO SERVE , use the foil to lift the salmon from the in the water and pour over the salmon. Set the cooker and transfer to a large platter. Lift the veg-
Add the wine and bring to a boil. Add surround with the potatoes, carrots, and celery; the chicken broth and simmer until slightly thick- keep warm. Turn the cooker up to high, stir in ened; pour into the cooker. Arrange the drum- the instant mashed potato flakes, and continue sticks and thighs on top of the vegetables and stirring until the gravy thickens slightly, about the breast halves on top of the dark meat. Cover the 3 minutes. Stir in the parsley and spoon over the cooker and
and serve. 10 minutes ted with brown, about 4 minutes. Transfer to the cooker. 237 177 Fennel Braised with Artichokes Elegance is not usually a key attribute of vegetables. We speak of them as healthy, colorful, and flavor ful, but their ability to transport a plate toward unabashed sophistication is rare. (I know there are truffles, but who in his right mind is going to slow-cook a truffle?) This dish has that power, thanks to its seductive marriage of two Mediterranean vegetables. The