The Great American Slow Cooker Book (84 page)
Read The Great American Slow Cooker Book Online
Authors: Bruce Weinstein
2- TO 3½-QUART
½ tsp ground black pepper
2 whole trout, cleaned and boned
¼ tsp salt
2 fresh dill sprigs
2 fresh thyme sprigs
½ cup dry white wine, such as Pinot Grigio
3 tblsp heavy cream
4- TO 5½-QUART
1 tsp ground black pepper
4 whole trout, cleaned and boned
½ tsp salt
4 fresh dill sprigs
4 fresh thyme sprigs
1 cup dry white wine, such as Pinot Grigio
6 tblsp heavy cream
6- TO 8-QUART
½ tblsp ground black pepper
6 whole trout, cleaned and boned
¾ tsp salt
6 fresh dill sprigs
6 fresh thyme sprigs
1½ cups dry white wine, such as Pinot Grigio
½ cup heavy cream
1
Grease the inside of the slow cooker canister with unsalted butter; sprinkle it with the pepper. Season the trout inside and out with salt, then lay a dill sprig and a thyme sprig inside each fish’s body cavity.
2
Set the fish in the slow cooker, overlapping as necessary, head to tail to make an even layer. Pour the wine over the trout.
3
Cover and cook on high for 1½ hours, or until the flesh under the skin can be scraped into large pieces with a fork.
4
Use a large spatula to transfer the trout to a serving platter or serving plates; cover loosely with aluminum foil to keep warm.
5
Remove any aromatic herbs that have fallen into the slow cooker. Pour the poaching liquid into a saucepan, scraping out every last speck for the peppery bits. Stir in the cream, and bring to a boil over high heat. Reduce the heat a little and boil, stirring occasionally, until the volume of the liquid is about two-thirds its original amount. Drizzle the sauce over the fish to serve.
TESTERS’ NOTES
•
There’s a fair amount of ground black pepper in this sauce—you can add even more, up to double the stated amount, if you really want that peppery bite. Just remember that black pepper has an “exponential” factor, turning into a mouth-burning pop with shocking abandon.
•
The trout skin can easily be pulled back with the tines of a fork so you can check the flesh underneath to determine if it’s cooked through.
ALL-AMERICAN KNOW-HOW
If you have squeamish diners at the table, remove the heads from the trout after cooking. Leaving the head on will keep the fish together as it cooks.
Serve It Up!
Spike some cooked couscous with drained canned mandarin orange segments and toasted sliced almonds, as well as a little salt and pepper. Better yet, search out whole-grain couscous—or the more esoteric but much more aromatic barley couscous, a global staple.
A LITTLE
•
PREP TIME:
15 MINUTES
•
COOK TIME:
1½ HOURS
•
KEEPS ON WARM:
NO
•
SERVES:
3 TO 8
2- TO 3½-QUART
6 ounces dried farfalle (bow-tie pasta), preferably whole wheat
6 ounces (about 1½ cups) Cheddar cheese, preferably mild, grated
6 ounces canned tuna, drained
2 tblsp all-purpose flour
1½ cups milk
1 tsp mild paprika
½ tsp dried dill
⅛ tsp onion powder
4- TO 5½-QUART
10 ounces dried farfalle (bow-tie pasta), preferably whole wheat
10 ounces (about 2½ cups) Cheddar cheese, preferably mild, grated
12 ounces (¾ pound) canned tuna, drained
3 tblsp all-purpose flour
2½ cups milk
2 tsp mild paprika
¾ tsp dried dill
¼ tsp onion powder
6- TO 8-QUART
1 pound dried farfalle (bow-tie pasta), preferably whole wheat
1 pound (about 4 cups) Cheddar cheese, preferably mild, grated
18 ounces (1 pound 2 ounces) canned tuna, drained
⅓ cup all-purpose flour
4 cups (1 quart) milk
1 tblsp mild paprika
1 tsp dried dill
½ tsp onion powder
1
Generously grease the inside of the slow cooker with unsalted butter, paying special attention to the seam where the side meets the bottom. Mix the pasta, cheese, tuna, and flour in a large bowl; pour into the cooker.
2
Whisk the milk, paprika, dill, and onion powder in that same bowl; pour evenly over the ingredients in the cooker.
3
Cover and cook on high for 45 minutes. Stir well, then cover and continue cooking on high for 45 minutes, or until the casserole is set and the pasta is tender.
TESTERS’ NOTES
•
Comfort food deluxe, this easy casserole makes great leftovers the next day. Although we usually prefer sharp Cheddar, a milder version will offer the more authentic taste and won’t run interference with the taste of the tuna.
•
Although tuna packed in water is healthier, tuna packed in oil is tastier. Our favorite canned tuna is light yellowfin, packed in olive oil.
•
The sauce will appear to have broken about halfway through cooking. Stirring it will take care of the matter.
•
There’s no topping here, but that’s what crumbled potato chips are for. Sprinkle them over individual servings.
with tomatoes, potatoes, and peppers
A LITTLE
•
PREP TIME:
25 MINUTES
•
COOK TIME:
3½ HOURS (AT MOST)
•
KEEPS ON WARM:
1 HOUR THROUGH STEP 2
•
SERVES:
3 TO 8
2- TO 3½-QUART
1 pound tuna steaks, about 1½ inches thick
1½ tblsp olive oil
1½ tblsp mild smoked paprika
10 ounces (1⅓ cups) ripe tomatoes, chopped
¼ pound (1⅓ cups) yellow potatoes (such as Yukon Gold), diced
1 small green or red bell peppers, cored, seeded, and diced
⅔ cup low-sodium chicken broth
6 tblsp dry white wine, such as Chardonnay
2 tsp minced fresh oregano leaves
½ tsp salt
4- TO 5½-QUART
1½ pounds tuna steaks, about 1½ inches thick
2 tblsp olive oil
2 tblsp mild smoked paprika
1 pound (2 cups) ripe tomatoes, chopped
½ pound (2 cups) yellow potatoes (such as Yukon Gold), diced
1 medium green or red bell peppers, cored, seeded, and diced
1 cup low-sodium chicken broth
½ cup dry white wine, such as Chardonnay
1 tblsp minced fresh oregano leaves
¾ tsp salt
6- TO 8-QUART
2½ pounds tuna steaks, about 1½ inches thick
3½ tblsp olive oil
3½ tblsp mild smoked paprika
1¼ pounds (2½ cups) ripe tomatoes, chopped
¾ pound (2½ cups) yellow potatoes (such as Yukon Gold), diced
1 large green or red bell peppers, cored, seeded, and diced
1½ cups low-sodium chicken broth
⅔ cup dry white wine, such as Chardonnay
2 tblsp minced fresh oregano leaves
1 tsp salt
1
Rub the tuna steaks with olive oil and paprika. Cut them into 2-inch pieces, set them on a plate, cover, and refrigerate while you make the sauce.
2
Mix the tomatoes, potatoes, bell pepper, broth, wine, oregano, and salt in the slow cooker. Cover and cook on high for 3 hours.
3
Add the tuna pieces, nestling them in the vegetables. Cover and continue cooking on high for 15 to 30 minutes, or until the tuna is either pink in the center or cooked through. Serve by spooning the tuna chunks and vegetables with sauce into bowls.
TESTERS’ NOTES
•
We feel strongly that tuna should not be overcooked. We took these chunks out after 15 minutes but also recommended 30 minutes because most people like theirs more well done.
•
Make sure you dice the potatoes into pieces no larger than ½-inch cubes. They’ll need to cook relatively quickly (at least in slow-cooker terms).
INGREDIENTS EXPLAINED
Tuna steaks sometimes have tough, fibrous, white nerve tissue running through the meat. Try to choose steaks that are free of those streaks. Or ask the fishmonger to cut the larger ones out for you. If you like tuna as rare as we do, buy sushi-grade tuna steaks for safety’s sake.
A LITTLE
•
PREP TIME:
15 MINUTES
•
COOK TIME:
1 HOUR 15 MINUTES
•
KEEPS ON WARM:
NO
•
SERVES:
3 TO 8
2- TO 3½-QUART
½ cup unsweetened shredded coconut
1 tsp ground ginger
1 tsp finely grated lime zest
¼ tsp salt
Up to ¼ tsp cayenne
1¼ pounds, cut into 3 pieces black cod fillets, skin on or removed
2 tblsp fresh lime juice
4- TO 5½-QUART
¾ cup plus 2 tblsp unsweetened shredded coconut
1¾ tsp ground ginger
1¾ tsp finely grated lime zest
½ tsp salt
Up to ½ tsp cayenne
2 pounds, cut into 4 or 5 pieces black cod fillets, skin on or removed
3 tblsp fresh lime juice
6- TO 8-QUART
1⅓ cups unsweetened shredded coconut
1 tblsp ground ginger
1 tblsp finely grated lime zest
¾ tsp salt
Up to ¾ tsp cayenne
3 pounds, cut into 6 to 8 pieces black cod fillets, skin on or removed
¼ cup fresh lime juice
1
Generously grease the inside of the slow cooker canister with unsalted butter. Cover and cook on high while you prepare the dish.
2
Place the coconut, ginger, lime zest, salt, and cayenne in a large food processor fitted with the chopping blade; process until finely ground, about the texture of yellow cornmeal.
3
Rub the fish fillets with the lime juice, then pour the coconut mixture in the food processor onto a plate. Coat the fish in the coconut mixture, turning the fillets this way and that
to get an even crust. Shake off any excess and set them in the slow cooker in one layer.
4
Lay overlapping lengths of paper towels on top of the slow cooker, covering the opening completely. Set the cover in place and cook on high for 1 hour 15 minutes, or until the fish is firm and opaque.
TESTERS’ NOTES
•
A dry-roasting technique allows this rich fish to condense a bit without the more uncompromising heat of the oven, thereby preserving moisture and ensuring better texture.
•
The butter in the crock will not only keep the fish from sticking, it will also melt into a sauce. You won’t want to miss it, even to dab bread in it.
•
A “crust” is a bit of a misnomer. It’s not crunchy but it will adhere to coat the fillets. The paper towels, however, will keep moisture from ruining the coating on the fish.
•
Skinned black cod will be milder; skin-on will be much more assertive. Your call.
INGREDIENTS EXPLAINED
Black cod, sometimes called
sablefish,
was once practically a giveaway, thought too oily to make a good meal, until it was allegedly “discovered” and made chic by chefs in the 1990s. Quite expensive, it should only be purchased from a reputable fishmonger who isn’t trying to scam other substitutes.
Serve It Up!
Black cod seems to demand a rice dish. Make
Fried Rice
in a wok: Scramble an egg or two in peanut oil over medium-high heat, breaking up the curds quickly as they form. Add minced scallions, ginger, garlic, and lots of white rice; toss well until heated through, then season with soy sauce and minced cilantro leaves.
with creamy white beans
A LOT
•
PREP TIME:
24 HOURS 20 MINUTES (INCLUDES SOAKING THE SALT COD)
•
COOK TIME:
5 HOURS
•
KEEPS ON WARM:
2 HOURS THROUGH STEP 2
•
SERVES:
3 TO 9
2- TO 3½-QUART
½ pound salt cod
3 cups drained and rinsed canned white beans
1½ cups low-sodium vegetable broth
1 small yellow onion, chopped
½ cup minced celery
⅓ cup shredded carrot
½ tsp ground black pepper
1 4-inch rosemary sprigs
1 bay leaf
½ cup heavy cream
4- TO 5½-QUART
1 pound salt cod
6 cups drained and rinsed canned white beans
3 cups low-sodium vegetable broth
1 large yellow onion, chopped
1 cup minced celery
⅔ cup shredded carrot
1 tsp ground black pepper
2 4-inch rosemary sprigs
2 bay leaves
1 cup heavy cream
6- TO 8-QUART
1½ pounds salt cod
9 cups drained and rinsed canned white beans
4½ cups low-sodium vegetable broth
2 medium yellow onion, chopped
1¼ cups minced celery
1 cup shredded carrot
½ tblsp ground black pepper
3 4-inch rosemary sprigs
3 bay leaves
1½ cups heavy cream
1
Put the salt cod in a big bowl, cover completely with water, and refrigerate for 24 hours, changing the water twice.
2
Mix the beans, broth, onion, celery, carrot, and pepper in the slow cooker. Tuck in the rosemary sprigs and bay leaves. Cover and cook on high for 4 hours, or until the beans are ridiculously soft.
3
Bring the cream to a simmer in a small saucepan set over medium-high heat; set aside. Drain the salt cod and cut it into 1-inch
chunks. Stir the cream and salt cod into the cooker.