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| BOOK REVIEW |
Reviewed by Cheri Sicard If you thought that slow cookers were just your mother (or even your grandmother's) cooking tool, think again! Yes, it's true most people conjure up visions of overcooked pot roasts or hearty stews or chilis when they remember slow cooker dishes of the past, but Lora Brody is about to change the way you look at that often neglected kitchen appliance hiding in the far dark corners of your cabinets. Brody takes slow cooker cooking to entirely new arenas, using it to create gourmet pantry items like infused oils, roasted garlic, even wonderful sauces, salsas and syrups. Who ever knew the slow cooker could be used to make classic fondues or fruit bases for souffles or ice creams? Lora Brody did and she can teach your old slow cooker a few new tricks too. In addition to a host of recipes that make up the basis for other dishes, you'll of course find innovative versions of popular slow-cooker favorites. These classic one-pot meals are a welcome repast to come home to after a hard day's work. Hearty dishes like Osso Bucco, New England Boiled Dinner, Moroccan Chicken or Honey Glazed Spareribs are all quick and easy to make in the slow cooker. Vegetarians will appreciate fare like Ragout of Leeks, Fennel and Celery, Virtuous Lentil Soup, Tamarind Sweet Potatoes, Millie's Tzimmes or Cannellini beans with Leeks, Spinach and Marjoram. Although many of the uses Brody comes up with for the timeless appliance are new, cooks still won't have to give up any of the convenience associated with slow cooking. You can still pile in the ingredients, turn on the slow cooker and let it do the work while you go about your busy life. From appetizers, soups, main courses and side dishes to pastas, breads, grains and even desserts, "Slow Cooker Cooking" has it all. Pick up a copy and see what new heights your slow cooker can reach. SAMPLE RECIPES Slow Cooker Rosemary or Basil Infused Oils I love rosemary-infused oil for stirring into soup, for drizzling on pasta and vegetables, and for dipping with good Italian bread. When I've made it in the past on my stovetop, it was hard to keep the oil in a small saucepan from getting too hot too fast. Those days are over. I can't believe how wonderful the slow cooker is for making this versatile addition to the year round pantry. The finished infusion is a lovely pale green, and your kitchen will smell like Provence. 1 C mild olive or vegetable oil 1/4 C packed chopped fresh rosemary leaves OR 1/3 to 1/2 C packed roughly chopped fresh basil leaves Yield: 1 Cup Cooking Time: 1 1/2 to 2 hours Slow Cooker Size: 4 Quart Place the oil and the rosemary (or basil) in the insert of the slow cooker. Cook on high, uncovered for 1 1/2 to 2 hours, then turn the cooker off. Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade. The oil may cloud under refrigeration, but it will become clear again at room temperature. Slow Cooker Tomatillo Salsa with Peppers The little green tomato-like tomatillos are an ancient fruit favored by the Aztecs. They come "gift wrapped" in a delicate, papery husk and average one to two inches in diameter. Tart and hard, even when ripe, these aren't good uncooked, but they are lovely in recipes like this one, which brings out their sweetness. This tri-colored salsa is great with chips or served alongside fish, chicken or other dishes. 1/4 C plus 3 tablespoons olive oil 6 medium shallots, peeled and minced 4 garlic cloves, peeled and finely chopped 1 lb. fresh tomatillos, outer skin removed and cut in half 1 lg. red bell pepper, seeded and cut into 1 inch pieces 1 lg. yellow bell pepper, seeded and cut into 1 inch pieces 1 lg. orange bell pepper, seeded and cut into 1 inch pieces 1/4 C chopped cilantro 1/3 C tomato paste 1/4 C water 1 dried chipotle pepper, seeded and cut into very small pieces OR 1 canned chipotle in adobo sauce, seeded and minced Yield: About 6 Cups Cooking Time: 1 1/2 to 2 hours on HIGH Slow Cooker Size: 2 1/2 Quart Heat 1/4 cup olive oil in a small saute pan over medium heat and saute the shallots until they have softened. Scrape them into the insert of a slow cooker. (OR... If your microwave oven is large enough to hold the slow cooker insert, place the oil and shallots in the insert, cover with the inverted lid or a flat plate, and place the insert in the microwave. Cook on high for 4-5 minutes, or until the shallots have softened.) Place the remaining ingredients, including the 3 tablespoons of oil, in the slow cooker insert. Cover and cook on HIGH for 1 1/2 to 2 hours, or until the vegetables are soft but not mushy. Serve with corn chips. The salsa can be stored, covered, in the refrigerator for up to two weeks. Cheese Fondue Fondue is making a comeback and there's no easier way to prepare it than in a slow cooker. Be sure to use genuine Gruyere cheese - the nutty taste us unique and "makes" the dish. 3/4 C dry white wine 8 oz. Gruyere cheese, shredded 8 oz. Italian fontina cheese, shredded 2 tablespoons all-purpose flour 1/2 teaspoon dry mustard bite-sized cubes of focaccia or French-bread Yield: 8-10 Servings Cooking Time: 1 to 2 hours on HIGH Slow Cooker Size: 4-6 Quart Pour the wine into the insert of the slow cooker. Turn the cooker on HIGH and warm the wine, uncovered, while you prepare the cheese. Place the fontina, Gruyere, flour and mustard in a gallon-sized resealable plastic bag. Seal the bag carefully and shake vigorously until the contents are well mixed. There will be little or no trace of the flour. When the wine is very warm, add about 1 cup of the cheese mixture to the wine and stir. Leave the insert uncovered, and when the first batch of cheese has melted, add another cup of the cheese mixture and stir. Continue in this way until all of the cheese has melted and the wine is incorporated into the mixture. Turn the slow cooker to LOW and serve. Fondue forks, wooden barbecue skewers, or table forks can be used to pierce the bread cubes and dip them into the cheese mixture. Buy the book! |
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About the Author: Cheri Sicard is the editor of FabulousFoods.com, a comprehensive online cooking community. She lives in Los Angeles, California. |
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Let's Get Cooking!
