Art of the Slow Cooker: 80 Exciting New Recipes
Andrew Schloss
Language: English
Pages: 216
ISBN: 0811859126
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.
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couscous and sauté until lightly toasted, about 3 minutes. Add 3 ¾ cups boiling water and salt and pepper to taste. Reduce the heat to medium, cover, and simmer until the liquid is absorbed, about 12 minutes. 72 toasting nuts To toast nuts, heat a heavy skillet over medium-high heat for 3 minutes. Add the nuts, stir for 30 seconds, and remove from the heat. Continue stirring until the nuts are lightly toasted and very aromatic. Below are suggested times for toasting various nuts. Remember
heat, stirring until the sauce is cook for 3 to 4 hours on high, or 6 to 8 hours thickened. on low, until the beef and vegetables are forktender. Remove the star anise. Stir in the olives and parsley and serve. what else? • Herbes de Provence is an herb mixture that is sold along with other dried herbs. It usually contains basil, fennel, lavender, marjoram, rosemary, sage, savory, and thyme. • This stew is also delicious made with lamb. 86 237 87 Slow Cooker Braising ANYONE WHO COOKS
turkey posole, a brothy soup that is the inspiration for this stew. Turkey thighs are extremely forgiving when braised in a slow cooker. Although it is almost impossible to overcook them, they also reach doneness much earlier than you might expect. You can use this to your advantage by speeding up the cooking on high (the thighs will be done in about 3 hours), or letting them simmer languorously all day. ¼ cup flour 1 cup chicken broth 1 1 can (about 16 ounces) white posole, drained and
chickens (about 6 pounds) 1 teaspoon Szechuan peppercorns or black peppercorns 1 cup dark soy sauce 2 slices gingerroot, peeled 1 cup light soy sauce 2 whole star anise, or 2 teaspoons aniseed ½ cup dry sherry or Shaoxing wine 1 teaspoon toasted sesame oil 3 2 scallions, trimmed and cut into thin slices tablespoons Chinkiang vinegar or balsamic vinegar 6 SERVINGS PRECOOK 10 minutes SLOW COOK HEAT the vegetable oil in a large heavy skillet TRANSFER the chicken to a
sweet and creamy in the crucible of a slow cooker. Soft or very moist vegetables, like spinach or zucchini, can be slow-cooked, but they should be added in the last minutes. If you are cooking a combination of vegetables and meat, you can balance out the differences in their cooking times by layering fibrous vegetables on the bottom, meat in the middle, and tender, moist vegetables on top. Fresh vegetables may be cut up to 24 hours ahead and kept in the refrigerator until you are ready to cook
