The Great American Slow Cooker Book (106 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
1
Stir the squash and cranberries in the slow cooker. Pour the cider over them, sprinkle with the salt and cinnamon, then drizzle with the honey.
2
Cover and cook on high for 3 hours, or until the squash is tender when poked with a fork.
TESTERS’ NOTES
•
Since the skin of delicata squash is edible, there’s no need to peel it before it goes into the cooker.
•
For a richer dish, drizzle up to 2 tablespoons melted butter over the squash with the honey.
•
The juices and cranberries make a great sauce for roast chicken, turkey, or ham.
NOT MUCH
•
PREP TIME:
20 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
3 TO 10
2- TO 3½-QUART
½ pound zucchini, cubed
6 ounces eggplant, cubed
1 medium green bell peppers, stemmed, seeded, and chopped
½ pound ripe tomatoes, chopped
1 small yellow onion, chopped
1½ tblsp minced mixed leafy green herbs, such as marjoram and rosemary, or oregano, thyme, and parsley
1½ tblsp olive oil
1 tsp minced garlic
¼ tsp salt
¼ tsp ground black pepper
4- TO 5½-QUART
1¼ pounds zucchini, cubed
1 pound eggplant, cubed
2 medium green bell peppers, stemmed, seeded, and chopped
1 pound ripe tomatoes, chopped
1 large yellow onion, chopped
2½ tblsp minced mixed leafy green herbs, such as marjoram and rosemary, or oregano, thyme, and parsley
2½ tblsp olive oil
2 tsp minced garlic
½ tsp salt
½ tsp ground black pepper
6- TO 8-QUART
2 pounds zucchini, cubed
1½ pounds eggplant, cubed
4 medium green bell peppers, stemmed, seeded, and chopped
1½ pounds ripe tomatoes, chopped
2 medium yellow onion, chopped
¼ cup minced mixed leafy green herbs, such as marjoram and rosemary, or oregano, thyme, and parsley
¼ cup olive oil
1 tblsp minced garlic
1 tsp salt
1 tsp ground black pepper
1
Stir the zucchini, eggplant, bell pepper, tomatoes, onion, herbs, olive oil, garlic, salt, and pepper in the slow cooker.
2
Cover and cook on low for 8 hours, or until the tomatoes break down and the mixture has a stew-like consistency.
TESTERS’ NOTES
•
There’s no need to peel the eggplant or tomatoes for this easy version of the side-dish favorite. Those skins will soften beautifully during the long cooking.
•
Chop the zucchini and eggplant into 1-inch cubes so they retain some texture in the final dish.
•
Add up to 1 teaspoon red pepper flakes with the other ingredients for some spiky heat.
Serve It Up!
Our favorite way to enjoy ratatouille is to poach eggs and then set them in a bowl of the warm vegetable stew, letting the runny yolk mix with the tomatoes and vegetables.
A LITTLE
•
PREP TIME:
30 MINUTES
•
COOK TIME:
5 HOURS
•
KEEPS ON WARM:
3 HOURS
•
SERVES:
4 TO 10
2- TO 3½-QUART
1 pound eggplant, diced
1 small red onion, diced
1 medium celery ribs, diced
¾ cup minced pitted green olives
¼ cup drained, rinsed, and minced capers
¼ cup olive oil
¼ cup no-salt-added tomato paste
¼ cup red wine vinegar
3 tblsp packed dark brown sugar
3 tblsp minced golden raisins
2 tsp minced garlic
2 tsp dried oregano
½ tsp red pepper flakes
4- TO 5½-QUART
1½ pounds eggplant, diced
1 medium red onion, diced
2 medium celery ribs, diced
1 cup plus 2 tblsp minced pitted green olives
6 tblsp drained, rinsed, and minced capers
6 tblsp olive oil
6 tblsp no-salt-added tomato paste
6 tblsp red wine vinegar
⅓ cup packed dark brown sugar
⅓ cup minced golden raisins
1 tblsp minced garlic
1 tblsp dried oregano
¾ tsp red pepper flakes
6- TO 8-QUART
3 pounds eggplant, diced
1 large red onion, diced
3 medium celery ribs, diced
1¾ cups minced pitted green olives
½ cup drained, rinsed, and minced capers
½ cup olive oil
½ cup no-salt-added tomato paste
½ cup red wine vinegar
½ cup packed dark brown sugar
½ cup minced golden raisins
1½ tblsp minced garlic
1½ tblsp dried oregano
1 tsp red pepper flakes
1
Stir the eggplant, red onion, celery, green olives, capers, olive oil, tomato paste, vinegar, brown sugar, golden raisins, garlic, oregano, and red pepper flakes in the slow cooker.
2
Cover and cook on high for 5 hours, or until the eggplant breaks apart into an almost spreadable relish, the whole kit and caboodle thickened to a soft, sauce-like condiment.
TESTERS’ NOTES
•
This traditional Italian side dish is best served as a sauce on steamed or roasted vegetables—or with almost anything off the grill. It’s also great as an appetizer, spread on toasted baguette slices.
•
Dice the eggplant into small bits, about ½ inch each, so they melt into the sauce.
•
This caponata freezes exceptionally well for up to 3 months. Thaw containers in the fridge overnight (rather than quickly in the microwave) for the best texture.
NOT MUCH
•
PREP TIME:
20 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
2 HOURS
•
SERVES:
3 TO 8
2- TO 3½-QUART
1 pound red cabbage, cored and chopped
1 small red onion, chopped
½ cup fresh orange juice
½ cup red wine vinegar
¼ cup packed light brown sugar
¼ cup red currant jelly
2 tsp finely grated orange zest
½ tsp salt
½ tsp ground black pepper
1 fresh thyme sprigs
1 4-inch cinnamon stick
4- TO 5½-QUART
2 pounds red cabbage, cored and chopped
2 small red onion, chopped
1 cup fresh orange juice
1 cup red wine vinegar
½ cup packed light brown sugar
½ cup red currant jelly
1½ tblsp finely grated orange zest
1 tsp salt
1 tsp ground black pepper
2 fresh thyme sprigs
1½ 4-inch cinnamon sticks
6- TO 8-QUART
3 pounds red cabbage, cored and chopped
2 medium red onion, chopped
1½ cups fresh orange juice
1½ cups red wine vinegar
¾ cup packed light brown sugar
¾ cup red currant jelly
2 tblsp finely grated orange zest
½ tblsp salt
½ tblsp ground black pepper
3 fresh thyme sprigs
2 4-inch cinnamon sticks
1
Dump the red cabbage, onion, orange juice, vinegar, brown sugar, red currant jelly, orange zest, salt, pepper, thyme sprigs, and cinnamon
sticks into the slow cooker. Stir until the brown sugar and jelly dissolve.
2
Cover and cook on low for 8 hours, or until the cabbage is tender but with just a little firmness to the bite. Discard the thyme sprigs and cinnamon sticks before serving.
TESTERS’ NOTES
•
If you’re assigned to bring the side dish to a potluck buffet, here’s a great option. The blend of flavors will work with almost anything else others bring.
•
Make sure you remove the tough core from the cabbage before chopping the leaves. And keep the pieces fairly small—thin strips of cabbage no more than ¼ inch wide.
A LOT
•
PREP TIME:
20 MINUTES
•
COOK TIME:
8 HOURS
•
KEEPS ON WARM:
NO
•
SERVES:
3 TO 8
2- TO 3½-QUART
1 large (about 2¾ pounds) rutabaga
2 tblsp minced chives or scallion greens
2 tsp stemmed fresh thyme leaves
½ tsp salt
½ tsp ground black pepper
1½ cups evaporated milk
2 tblsp unsalted butter
4- TO 5½-QUART
2 medium (about 4 pounds) rutabaga
3 tblsp minced chives or scallion greens
1 tblsp stemmed fresh thyme leaves
¾ tsp salt
¾ tsp ground black pepper
2⅓ cups evaporated milk
3 tblsp unsalted butter
6- TO 8-QUART
2 large (about 5½ pounds) rutabaga
¼ cup minced chives or scallion greens
1½ tblsp stemmed fresh thyme leaves
1 tsp salt
1 tsp ground black pepper
3 cups evaporated milk
4 tblsp (½ stick) unsalted butter
1
Peel the rutabaga, then slice in half. Lay the halves cut side down on a cutting board and slice into half-moon sections no more than ¼ inch thick—and even thinner, if possible.
2
Lightly butter the inside of the slow cooker canister well, making sure you get into the seam between the wall and the bottom. Mix the chives, thyme, salt, and pepper in a small bowl.
3
Create a single, barely overlapping layer of rutabaga slices in the slow cooker, then top with a sprinkling of the herb mixture. Continue making more rutabaga layers, sprinkling each with the herb mixture. Then make a final layer of rutabaga slices and pour the condensed milk over the casserole. Dot with butter.
4
Cover and cook on low for 8 hours, or until the rutabagas are tender when pierced with a toothpick or cake tester. Spoon off any excess liquid sitting in the cooker before slicing the gratin with a nonstick-safe spatula and lifting out individual portions.
TESTERS’ NOTES
•
Rutabagas add a mustardy earthiness to the traditional gratin, a nice side dish to sausages off the grill or out of the frying pan.
•
There’s no moisture reduction in the slow cooker, of course, so there is still plenty of liquid around the gratin when it’s done. Nonetheless, the rutabaga itself will have condensed into a tighter, more uniform casserole.
•
You can remove the whole gratin from the slow cooker. Spoon off as much of the liquid as you can, then slip two large spatulas under the entire casserole to lift it out—or cut it in half widthwise and remove one half at a time.
NOT MUCH
•
PREP TIME:
15 MINUTES
•
COOK TIME:
6 HOURS
•
KEEPS ON WARM:
2 HOURS THROUGH STEP 2
•
SERVES:
3 TO 8
2- TO 3½-QUART
2 cups frozen lima beans, thawed
1 cup corn kernels, thawed frozen, or fresh, cut from the cob
¼ cup chopped yellow onion
¼ cup minced celery
¼ cup shredded carrots
¼ cup drained no-salt-added canned diced tomatoes
1 tblsp unsalted butter
½ tblsp mild paprika
1 tsp minced garlic
1 tsp dried marjoram
½ tsp salt
¼ tsp ground black pepper
2 tblsp heavy cream
4- TO 5½-QUART
4 cups frozen lima beans, thawed
2 cups corn kernels, thawed frozen, or fresh, cut from the cob
½ cup chopped yellow onion
½ cup minced celery
½ cup shredded carrots
½ cup drained no-salt-added canned diced tomatoes
2 tblsp unsalted butter
1 tblsp mild paprika
2 tsp minced garlic
2 tsp dried marjoram
1 tsp salt
½ tsp ground black pepper
¼ cup heavy cream
6- TO 8-QUART
6 cups frozen lima beans, thawed
3 cups corn kernels, thawed frozen, or fresh, cut from the cob
¾ cup (about 1 small) chopped yellow onion
¾ cup minced celery
¾ cup shredded carrots
¾ cup drained no-salt-added canned diced tomatoes
3 tblsp unsalted butter
1½ tblsp mild paprika
1 tblsp minced garlic
1 tblsp dried marjoram
½ tblsp salt
¾ tsp ground black pepper
6 tblsp heavy cream
1
Mix the lima beans, corn, onion, celery, carrots, tomatoes, butter, paprika, garlic, marjoram, salt, and pepper in the slow cooker.
2
Cover and cook on low for 6 hours, or until the mixture becomes stew-like.
3
Stir in the cream and cook on low to heat for 10 minutes before serving.
TESTERS’ NOTES
•
Make sure any frozen vegetables are fully thawed for use in this Southern favorite. (They must not chill the other ingredients.)
•
Shred the carrots through the large holes of a box grater.
•
Feel free to substitute light cream or half-and-half if you want a slightly less rich dish. However, never use so-called fat-free half-and-half, a mix of stabilizers and sweeteners that will sugar up the dish inexcusably.
•
The cream should not be cold from the refrigerator. Leave it out on the counter for 20 minutes before adding it to the slow cooker.
