The Great American Slow Cooker Book (100 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
2
Combine both tomatoes, oregano, garlic, and red pepper flakes in a second bowl.
3
Pour some olive oil into the slow cooker and generously grease its bottom and sides by smearing the oil with a paper towel. Spread a quarter of the tomato sauce across the bottom of the cooker.
4
Build a layer as follows: a third of the noodles, broken to fit in as even a layer as possible; half of the ricotta mixture; a third of the remaining tomato sauce; and a third of the shredded mozzarella. Repeat with half the remaining noodles, again broken to fit; the remaining ricotta mixture; half the remain-ing tomato sauce; and half the remaining shredded mozzarella. Finally, make the last layer with the remaining lasagna noodles and the remaining sauce, spread evenly over the noodles. Set the rest of the mozzarella in the fridge.
5
Cover and cook on low for 4 hours, or until the casserole has set.
6
Turn off the slow cooker, sprinkle the remaining mozzarella over the casserole, and set aside, covered, for 15 minutes to melt the cheese and firm up the lasagna. Use a nonstick-safe spatula or knife to cut squares or wedges from the casserole to serve.
TESTERS’ NOTES
•
In this lasagna, the vegetables are mixed with the ricotta to make a creamy sauce—and to provide the cheese with essential moisture so that it doesn’t firm up too much as it cooks.
•
The first piece of lasagna out of the cooker is always the hardest. Look for an offset spatula, a spatula with a crook in the blade, the better to slip it under that first piece and pry it out.
A LOT
•
PREP TIME:
30 MINUTES
•
COOK TIME:
2½ TO 3½ HOURS
•
KEEPS ON WARM:
NO
•
SERVES:
2 TO 6
2- TO 3½-QUART
¼ ounce dried mushrooms, preferably porcini
1 cup boiling water, for soaking the mushrooms
1 tblsp unsalted butter
⅓ cup chopped yellow onion
3 ounces (about 1 cup) cremini or brown button mushrooms, sliced
1½ ounces (about ½ cup) fresh shiitake mushrooms, stems removed, the caps thinly sliced
4 cups cubes of Italian bread, ½ inch, toasted
½ tsp dried sage
½ tsp dried thyme
½ tsp salt
½ tsp ground black pepper
Up to ¾ cup low-sodium vegetable broth
1 large eggs
4- TO 5½-QUART
½ ounce dried mushrooms, preferably porcini
2 cups boiling water, for soaking the mushrooms
2 tblsp unsalted butter
¾ cup (about 1 small) chopped yellow onion
6 ounces (about 2 cups) cremini or brown button mushrooms, sliced
3 ounces (about 1 cup) fresh shiitake mushrooms, stems removed, the caps thinly sliced
8 cups cubes of Italian bread, ½ inch, toasted
1 tsp dried sage
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
Up to 1½ cups low-sodium vegetable broth
2 large eggs
6- TO 8-QUART
1 ounce dried mushrooms, preferably porcini
3 cups boiling water, for soaking the mushrooms
3 tblsp unsalted butter
1¼ cups chopped yellow onion
10 ounces (about 3 cups) cremini or brown button mushrooms, sliced
5 ounces (about 1½ cups) fresh shiitake mushrooms, stems removed, the caps thinly sliced
12 cups cubes of Italian bread, ½ inch, toasted
½ tblsp dried sage
½ tblsp dried thyme
½ tblsp salt
½ tblsp ground black pepper
Up to 2¼ cups low-sodium vegetable broth
3 large eggs
1
Souse the porcini with boiling water in a large bowl by about 2 inches. Set aside to soak for 20 minutes.
2
Drain the porcini in a colander set over a bowl in the sink (thereby saving the soaking liquid). Chop the porcini into small bits and dump them into the slow cooker.
3
Melt the butter in a large skillet set over medium heat. Add the onion and cook, stirring often, until translucent and somewhat soft, between 3 and 5 minutes. Add the fresh mushrooms; continue cooking, stirring often, until they release their moisture and it evaporates to a glaze, 7 to 10 minutes.
4
Scrape the contents of the skillet into the slow cooker. Add the bread cubes, sage, thyme, salt, and pepper. Toss well until the mushrooms are even throughout the mixture.
5
Measure the amount of mushroom soaking liquid you have saved, then add enough broth to it so that the total volume comes to 1 cup for a small slow cooker, 2 cups for a medium cooker, or 3 cups for a large one. Crack the eggs into the liquid and whisk until smooth. Pour over the contents of the slow cooker, then press down with the back of a wooden spoon to make sure all the bread cubes soak up the liquid.
6
Cover and cook on low for 2½ hours in a small slow cooker, 3 hours in a medium one, or 3½ hours in a large cooker, or until the casserole is set with little liquid rimming it in the canister. Scoop it up with a big spoon to serve.
TESTERS’ NOTES
•
A savory bread pudding is just what it seems: a chunky bread casserole, here laced with vegetables. Although you’ll need to rehydrate dried mushrooms, there’s not much more to making this hearty casserole.
•
Although dried porcini are our choice, they are very expensive. A mixed batch makes a more economical casserole. Since there are fresh shiitakes in the casserole, use a blend that omits them.
•
Some dried mushrooms are quite sandy. If you notice sediment in the bottom of the soaking liquid, strain the liquid through cheesecloth or a large coffee filter set over a 1-quart measuring cup.
•
Toast the bread cubes on a large baking sheet set in a preheated 350°F oven for 10 minutes, tossing occasionally until lightly browned.
SHORTCUTS
Use unseasoned croutons instead of the toasted bread cubes.
INGREDIENTS EXPLAINED
Dried mushrooms should smell earthy and bright, not musky or acrid. (You can sniff them through the thin bags or through holes in the top of the bag.) They should be whole, not broken into tiny chips, and give no evidence of squishy spots.
NOT MUCH
•
PREP TIME:
15 MINUTES
•
COOK TIME:
2 TO 3 HOURS
•
KEEPS ON WARM:
NO
•
SERVES:
2 TO 6
2- TO 3½-QUART
1 10-ounce boxes frozen chopped spinach, thawed and squeezed by handfuls over the sink to remove excess moisture
2 cups ricotta (regular or low-fat)
½ cup crumbled feta cheese
3 large eggs
¼ cup finely chopped yellow onion
2 tblsp all-purpose flour
1 tblsp minced fresh dill fronds
¼ tsp grated nutmeg
1 ounce (about ¼ cup) aged
Pecorino cheese
, preferably Pecorino Romano, finely grated
4- TO 5½-QUART
2 10-ounce boxes frozen chopped spinach, thawed and squeezed by handfuls over the sink to remove excess moisture
4 cups ricotta (regular or low-fat)
1 cup crumbled feta cheese
6 large eggs
½ cup (1 small) finely chopped yellow onion
¼ cup all-purpose flour
2 tblsp minced fresh dill fronds
½ tsp grated nutmeg
2 ounces (about ½ cup) aged
Pecorino cheese
, preferably Pecorino Romano, finely grated
6- TO 8-QUART
3 10-ounce boxes frozen chopped spinach, thawed and squeezed by handfuls over the sink to remove excess moisture
6 cups ricotta (regular or low-fat)
1½ cups crumbled feta cheese
9 large eggs
¾ cup finely chopped yellow onion
6 tblsp all-purpose flour
3 tblsp minced fresh dill fronds
¾ tsp grated nutmeg
3 ounces (about ¾ cup) aged
Pecorino cheese
, preferably Pecorino Romano, finely grated
1
Use some olive oil dabbed on a paper towel to grease the bottom and sides of the inside of the slow cooker.
2
Whisk the spinach, ricotta, feta, eggs, onion, flour, dill, and nutmeg in a large bowl until the mixture is fairly uniform, the spinach and dill even throughout with no visible bits of egg white. Pour into the slow cooker; top with a thin layer of the grated cheese.
3
Cover and cook on low for 2 hours in a small slow cooker, 2½ hours in a medium model, or 3 hours in a large one, or until the casserole is set and a bit firm to the touch. Scoop up big spoonfuls to serve.
TESTERS’ NOTES
•
Savory puddings are a lost art. They are sort of like a quiche, sort of like a cheesy pudding, and utterly irresistible. This one is also great for brunch.
•
The spinach must be squeezed in small bits so that you really can get rid of that excess moisture. Otherwise, it’ll interfere with the eggs and cause the casserole to become boggy, rather than set.
INGREDIENTS EXPLAINED
Feta is a dry, crumbly sheep’s or sheep/goat’s milk cheese, often sold in blocks held in a brine to preserve their freshness. It has a sharp, fairly sour flavor that pairs well with bitter notes, particularly those found in leafy greens.
A LITTLE
•
PREP TIME:
15 MINUTES
•
COOK TIME:
1½ TO 2½ HOURS
•
KEEPS ON WARM:
NO
•
SERVES:
3 TO 8
2- TO 3½-QUART
2 cups thinly sliced jarred roasted red peppers
1 cup corn kernels, thawed frozen, or fresh, sliced off the cob
4 ounces (about 1 cup) Gruyère cheese, grated
1 tblsp stemmed fresh thyme leaves
⅛ tsp grated nutmeg
6 large eggs
1½ cups milk
½ cup heavy cream
½ tsp salt
½ tsp ground black pepper
3 ounces (about ¾ cup) Parmigiano-Reggiano cheese, finely grated
4- TO 5½-QUART
3 cups thinly sliced jarred roasted red peppers
1½ cups corn kernels, thawed frozen, or fresh, sliced off the cob
6 ounces (about 1½ cups) Gruyère cheese, grated
1½ tblsp stemmed fresh thyme leaves
¼ tsp grated nutmeg
9 large eggs
2¼ cups milk
¾ cup heavy cream
¾ tsp salt
¾ tsp ground black pepper
4 ounces (about 1 cup) Parmigiano-Reggiano cheese, finely grated
6- TO 8-QUART
5 cups thinly sliced jarred roasted red peppers
2½ cups corn kernels, thawed frozen, or fresh, sliced off the cob
10 ounces (about 2½ cups) Gruyère cheese, grated
2 tblsp stemmed fresh thyme leaves
½ tsp grated nutmeg
15 large eggs
3¾ cups milk
1¼ cups heavy cream
1 tsp salt
1 tsp ground black pepper
6 ounces (about 1½ cups) Parmigiano-Reggiano cheese, finely grated
1
Generously grease the inside of the slow cooker with unsalted butter.
2
Toss the red peppers, corn, Gruyère, thyme, and nutmeg in a large bowl; spread into an even layer in the cooker.
3
Whisk the eggs, milk, cream, salt, and pepper in that same bowl; pour over the corn mixture. Sprinkle the grated Parmigiano-Reggiano evenly over the top.
4
Cover and cook on high for 1½ hours in a small slow cooker, 2 hours in a medium one, or 2½ hours in a large model, or until the casserole is set and the cheese is bubbling.
TESTERS’ NOTES
•
Corn pudding is a holiday favorite; but with a little more cheese and some roasted red vegetables, it can easily morph into a hearty entree for almost any time of the year.
•
You can either cut the corn kernels off the cob if it’s summer and the corn is tasty, or you can use frozen corn kernels, provided you thaw them first.
Serve It Up!
Offer sliced cucumbers, tomatoes, and red onions in this
Honey-Lemon Vinaigrette
: Whisk ¼ cup lemon juice, 3 tablespoons honey, 1 tablespoon stemmed thyme leaves, 2 teaspoons Dijon mustard, 1 teaspoon minced garlic, ½ teaspoon salt, and ½ teaspoon ground black pepper in a small bowl, then whisk in ⅓ cup olive oil until fairly creamy.
The real omnivore’s dilemma is being an omnivore at all. Most of us get so fixated on the meat for a meal that we miss the side dishes. Or we just toss some vegetables into the main dish. Sure, a beef stew can have potatoes and onions; a fish braise, tomatoes and leeks. But those aren’t legit sides. They’re flavoring agents.
We humans are designed to eat a wide range of foods. In fact, we can’t function properly without a healthy dose of vegetables because they provide both soluble and insoluble fiber, the very things meat lacks. In other words, your mother was right: if you want to eat a braised short rib, you need to eat your broccoli, too.
So here’s a chapter full of side dishes from the slow cooker, none a full meal in itself. Instead, this is a compilation of plate-fillers like some pretty fine
Smashed Potatoes
,
Cauliflower in Browned Butter
, and
Succotash
.
Portions here are a little harder to negotiate, since we’re not sure exactly how much real estate a side dish takes up on your plate. To be blunt, a side should be at least as large as the meat portion. That may sound like a pipe dream for most Americans, but your whole digestive track will thank you for the effort. You’ll feel better both when you’re at the table and when you get up from it. And sitting at the table is where you’ll be with these dishes. Most of us don’t make a side dish when we’re going to plop down in front of our favorite movie.
That’s too bad. We should always plan on side dishes, not only so we can be healthier but also so we can be the omnivores we’re supposed to be. Maybe the slow cooker can help. And while you’re enjoying every bite, make sure you savor the fact that most of life isn’t solely about what’s at the center of the plate. Life is actually more about what happens on the side.