By Andrew Schloss
For the artwork of the gradual Cooker, best-selling writer Andrew Schloss has constructed eighty recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat carry slow-cooked food to new heights. gradual cooking offers a superb velvety texture to meatloaf, a huge richness to Osso Buco Milanese, and impressive and intricate flavors to Curried greens and Dal simmered in Indian spices. every one bankruptcy deals recipes for either easy daily nutrients and stunning dishes excellent for unique. With cooking charts to assist with timing, suggestion on discovering the fitting gradual cooker for each kitchen, and excellent colour images all through, the artwork of the gradual Cooker will satisfaction readers trying to find effortless and outstanding food.
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Additional info for Art of the Slow Cooker: 80 Exciting New Recipes
This soup is equally good made with mussels instead of clams. If using mussels, double the amount and precook them for about half the time. 30 Creamy Onion Soup If your idea of onion soup is the crocked restaurant variety, brothy, beefy, and capped with Gruyère, then I’d like to introduce you to its thick and creamy cousin. Enriched with cream cheese and pudgy from shredded potato, the soup naturally thickens as it simmers. It makes a spectacular lunch or a first course for a light dinner, and converts effortlessly into a main course with the addition of diced ham, smoked salmon, or grilled chicken.
WHISK together the cream cheese and ¼ cup of AT THE END MEANWHILE, bring the broth to a boil in a sauce- the milk in a small bowl until thoroughly com- 15 minutes pan; stir in the potatoes and return to a boil. bined. Whisk in the remaining ¾ cup milk until Transfer the broth and potato mixture and the smooth. Stir into the soup and heat through on cooked onion to a 5- to 6-quart slow cooker. Stir low for about 15 minutes. 32 what else? • To make a smoked salmon and dill soup, add 4 to 6 ounces finely chopped smoked salmon along with the milk; double the amount of dill.
8 SERVINGS 2 slices salt pork or bacon, finely diced 2 onions, finely chopped 1 bell pepper, red or green, stemmed, seeded, and finely diced 2 celery ribs, finely diced ½ teaspoon coarsely cracked black pepper jalapeño peppers, stemmed, seeded, and finely chopped 1 teaspoon ground cumin, preferably ground from whole seeds toasted in a dry skillet 3 cups corn kernels (about two 11-ounce cans), drained 1 teaspoon dried oregano 1 can (about 15 ounces) diced tomatoes, preferably fire roasted 2 to 3 PRECOOK 15 minutes SLOW COOK 3 to 4 hours on high, or 6 to 8 hours on low, in a 5- to 6-quart slow cooker AT THE END 1 minute 34 1 can (about 15 ounces) cannellini beans, drained and rinsed 2 tablespoons yellow cornmeal 1 teaspoon kosher salt 1 teaspoon chopped fresh rosemary 5 cups vegetable or chicken broth 1 cup cream or half-and-half HEAT a large deep skillet, preferably cast-iron, 30 seconds over medium heat, stirring constantly.