The Gourmet Slow Cooker Volume II (5 page)

Just before serving, stir in the olives and thyme and season to taste with salt and pepper.

SUGGESTED
BEVERAGE:
Any gutsy, hearty red wine such as a Zinfandel, Syrah, a Spanish import, or even, if one can be found on rare occasion, a Basque wine.

Pork Roast with Apples, Cider, and Cream

At certain times of the year, parts of Northern California’s Sonoma County sprout masses of wild mushrooms, and at one time apple orchards covered many of the hills now blanketed with vineyards. Gone today are many of those venerable old trees, but remnants of some orchards remain, as does the heritage that inspired this savory slow-cooked meal.

Serves 4

2 tablespoons vegetable or grape seed oil

2½-pound pork loin roast, trimmed of fat

1 yellow onion, chopped

1 ounce assorted fresh wild mushrooms, stemmed, thoroughly cleaned

1 cup apple juice or apple cider

½ cup Chardonnay or other white wine

1 cup heavy whipping cream

1 pippin or other tart, firm-fleshed apple, sliced

1 cup walnuts

Place a large sauté pan over medium-high heat and add the oil. Add the pork and cook, turning, for about 15 minutes, until evenly browned on all sides. Transfer the meat to the slow cooker.

Add the onion to the pan and sauté in the oil for about 7 minutes, until it just begins to brown. Add the mushrooms and sauté for 5 minutes, until tender. Add the apple juice and wine and cook for 10 minutes, until reduced in half, scraping any bits from the bottom of the pan.

Pour the sauce and vegetables over the roast. Cover and cook on low for about 6 hours, until the meat is very tender and has reached an internal temperature of at least 165°F. Remove the roast from the slow cooker and set aside on a plate. Add the cream and apple to the juices in the slow cooker and stir well. Return the meat to the slow cooker and continue cooking on high for 30 minutes.

Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast, stirring occasionally, for 7 to 10 minutes, until evenly browned. Remove from the oven and allow to cool. When cool enough to handle, coarsely chop the walnuts.

Remove the pork from the slow cooker and cut into serving slices. Arrange the pork on plates and spoon on the sauce and apples. Garnish each serving with the walnuts and serve at once.

SUGGESTED
BEVERAGE:
A Russian River Valley Chardonnay.

Korean-Style Ribs

I first ate Korean ribs years ago in San Francisco’s Bay Area, where there are many fine Korean restaurants. Although Korean ribs are usually barbecued, this slow-cooked version is a good approximation of the real deal, and the result is mouthwatering.

Serves 4

3 pounds pork or beef ribs, trimmed of excess fat

½ cup soy sauce

1 cup freshly squeezed orange or tangerine juice

2 tablespoons rice vinegar

1 tablespoon finely minced or grated fresh peeled ginger

3 cloves garlic, finely minced

2 tablespoons toasted sesame oil

2 tablespoons brown sugar or honey

3 tablespoons toasted sesame seeds, for garnish

2 green onions, green parts only, thinly sliced, for garnish

Place a large sauté pan over medium-high heat. Add the ribs and cook, turning, for 15 to 20 minutes, until browned on all sides. Transfer the ribs to the slow cooker.

In a bowl, combine the soy sauce, orange juice, vinegar, ginger, garlic, sesame oil, and brown sugar and mix well. Pour the sauce over the ribs. Cover and cook on low for 6 to 8 hours, until the meat is very tender.

To serve, arrange the ribs on plates or a serving platter and spoon the sauce on top. Garnish with the sesame seeds and green onions and serve at once.

SUGGESTED
BEVERAGE:
A Korean or Japanese beer.

Pulled Pork with Barbecue Sauce

Pulled pork with barbecue sauce is a southern classic—true comfort food. It’s delicious in Sloppy Joe sandwiches or all by itself over rice. This recipe couldn’t be easier to make: just let it cook until the meat falls apart. For a lighter version, use half a turkey breast instead of pork.

Serves 4

2 pounds pork roast (any cut)

2 cups ketchup

3 tablespoons apple cider vinegar

1 cup water

1 small yellow onion, finely chopped

5 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon Worcestershire sauce

Place the pork in the slow cooker.

In a bowl, combine the ketchup, vinegar, water, onion, garlic, chili powder, and Worcestershire sauce and stir well. Pour the sauce over the roast. Cover and cook on low for 8 to 10 hours, until the meat falls apart.

Remove the pork from the cooker and allow to cool slightly. Remove and discard any bones. Pull the meat into shreds using your fingers or two forks. Return the meat to the cooker and stir into the sauce. Serve warm.

SUGGESTED
BEVERAGE:
A pilsner or light-colored beer.

This recipe comes from my friend Nick Palumbo, owner of Palumbo Family Vineyards and Winery in Temecula, California. The great red sauce and thick, tender pork is even more scrumptious over a serving of buttery mashed potatoes.

Serves 4

Marinara Sauce

Makes 4 to 5 cups

1 tablespoon olive oil

1 large onion, finely chopped

2 large carrots, finely chopped

4 cloves garlic, finely chopped

4 celery stalks, finely chopped

1 (35-ounce) can diced tomatoes

1 (4-ounce) can tomato paste

2 teaspoons dried oregano

½ teaspoon fennel seeds

Salt and freshly ground black pepper

Pork Chops

1 cup all-purpose flour

2 teaspoons salt

3 eggs, lightly beaten

4 thick center-cut pork chops, trimmed of fat

3 tablespoons olive oil

To prepare the sauce, place a large sauté pan over medium-high heat and add the oil. Add the onion, carrots, garlic, and celery and sauté for about 5 minutes, until soft but not browned.

Transfer the vegetables to the slow cooker and add the tomatoes, tomato paste, oregano, and fennel and season with salt and pepper. Cover and cook on low for about 8 hours. Transfer the sauce to a covered container.

To prepare the chops, combine the flour and salt in a resealable plastic bag. Place the eggs in a shallow dish. Dip each chop into the eggs to coat thoroughly. One at a time, place the chops in the bag and shake until evenly coated.

Place a large sauté pan over medium-high heat and add the oil. Add the pork chops and cook, turning, for about 15 minutes, until browned on both sides.

Place the chops in the slow cooker and pour 4 cups of the sauce over the top. Cover and cook on low for 6 to 8 hours, until the meat is very tender.

Place a chop on each plate and generously spoon the sauce over the top. Serve at once.

SUGGESTED
BEVERAGE:
Palumbo Family Vineyards Sangiovese.

This dish pays homage to the many German immigrants that have made their homes in the Midwest and the northern states over the last two hundred years. While fine German bratwurst is to die for, any high-quality sausage will taste wonderful in this hearty dish.

Serves 4

1½ pounds bratwurst

¼ cup apple cider vinegar

1 tablespoon sugar

1 cup beer

1 head red cabbage, quartered, cored, and sliced

2 yellow onions, thinly sliced

1 teaspoon caraway seeds

2 pippin or small Granny Smith apples, cored, quartered and thinly sliced

Salt and freshly ground black pepper

Place a sauté pan over medium-high heat. Add the bratwurst and cook, turning, for about 15 minutes, until well browned.

In a small bowl, combine the vinegar, sugar, and beer and mix until the sugar dissolves.

In a large bowl, combine the cabbage, onions, caraway seeds, and apples and toss well with your hands. Season with salt and pepper. Transfer to the slow cooker and pour in the vinegar mixture. Place the bratwurst on top. Cover and cook on low for 4 to 6 hours, until the cabbage is tender to your taste.

Divide the bratwurst and vegetables evenly among plates and serve hot.

SUGGESTED
BEVERAGE:
No fancy wine. Hard cider or beer’s the ticket.

Serves 4

Sensible and practical—the quintessential qualities of a colonial American dish. Pot roasts hold up extraordinarily well to a long cooking period—perfect for preparing during long days of hard work.

1 cup all-purpose flour

1 teaspoon salt

1 (2½-to 3-pound) piece beef chuck, trimmed of fat

2 tablespoons vegetable oil

1 cup beef stock or water

2 tablespoons quick-mixing flour (such as Wondra)

6 red potatoes, unpeeled, halved

6 small carrots

2 yellow onions, quartered

⅓ cup apple cider vinegar

Freshly ground black pepper

Combine the all-purpose flour and salt in a large resealable plastic bag. Add the meat and shake until evenly coated.

Place a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for about 15 minutes, until browned on all sides. Transfer the meat to the slow cooker.

In a small bowl, combine the water and quick-mixing flour and stir to form a slurry.

Arrange the potatoes, carrots, and onions on top of the meat and pour in the slurry and the vinegar. Cover and cook on low for about 8 hours, until the meat is very tender.

Evenly divide the meat and vegetables among dinner plates and spoon on the thickened juices. Serve at once.

SUGGESTED
BEVERAGE:
A good hearty beer, a hard cider from one of New England’s microbreweries, or a hearty red wine such as a full-bodied Merlot.

Every family in America probably has a favorite recipe for meatloaf. It’s one of those dishes that make us think of home. Always spice a meatloaf generously, as the spices dissipate during cooking. Add plenty of moist ingredients such as tomato sauce or ketchup, eggs, and if need be, stock.

Serves 4

2 pounds lean ground beef, pork, veal, or turkey

2 yellow onions, chopped

2 celery stalks, chopped

1 green bell pepper, stemmed, seeded, deveined, and chopped

2 cloves garlic, finely chopped

2 eggs

1 cup finely diced bread

Salt and freshly ground black pepper

1 cup ketchup

Line the slow cooker with two sheets of aluminum foil for easy removal of the meatloaf.

In a large bowl, combine the beef, onions, celery, bell pepper, garlic, eggs, and bread and season with salt and pepper. Mix well with your hands and shape into an oblong loaf (or if you are using a round slow cooker, into a round loaf).