Art of the Slow Cooker: 80 Exciting New Recipes by Andrew Schloss

By Andrew Schloss

For the artwork of the sluggish Cooker, best-selling writer Andrew Schloss has constructed eighty recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat deliver slow-cooked food to new heights. sluggish cooking supplies a superb velvety texture to meatloaf, a tremendous richness to Osso Buco Milanese, and ambitious and intricate flavors to Curried greens and Dal simmered in Indian spices. every one bankruptcy bargains recipes for either uncomplicated daily nutrients and surprising dishes excellent for unique. With cooking charts to aid with timing, recommendation on discovering the ideal sluggish cooker for each kitchen, and wonderful colour images all through, the artwork of the gradual Cooker will pride readers searching for effortless and impressive food.

Show description

Read or Download Art of the Slow Cooker: 80 Exciting New Recipes PDF

Similar recipes books

How To Cook Everything: 2,000 Simple Recipes for Great Food (10th Anniversary Edition)

Mark Bittman's award-winning how one can cook dinner every little thing has helped numerous domestic chefs become aware of the rewards of easy cooking. Now the final word cookbook has been revised and increased (almost part the cloth is new), making it totally necessary for someone who cooks—or desires to. With Bittman's user-friendly directions and recommendation, you'll make crowd-pleasing nutrients utilizing clean, typical materials; basic recommendations; and simple gear.

Anna Getty's Easy Green Organic

Anna Getty - chef, television character, heiress, and mom - loves nice nutrients made up of clean, natural, and sustainably harvested parts. during this fact-filled advisor and cookbook, Anna explains tips to store for natural, seasonal, and native elements, how you can retain an green kitchen, and the way to cook dinner foodstuff which are as delicious to consume as they're fit for you and the earth.

The Everything Soup, Stew, and Chili Cookbook 300 Recipes for Every Ocassion

Creamy New England clam chowder. Hearty pork stew. clean vegetarian chili. Soups, stews, and chilies are comforting food the full relations enjoys; and to most sensible it off, they? re low-cost to create! This cookbook comprises info and cooking guidance, in addition to three hundred mouthwatering recipes, including:Smoked Duck and Squash SoupGinger red meat Soup with DumplingsCreamy Asparagus SoupSirloin and Black Bean ChiliMixed Bean Vegetarian ChiliWarm Apple-Cranberry StewBlackberry Stew with candy BiscuitsWhether you're within the temper for a calming fruit soup on a hot summer season day or a comforting meat-and-potato stew on a chilly wintry weather evening, this e-book has every thing!

Additional resources for Art of the Slow Cooker: 80 Exciting New Recipes

Sample text

If you can’t find littleneck clams, any variety will do. Large clams, like cherrystones or sea clams, will need a longer initial cooking time to open. • 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.

And yet it is so ubiquitous in the modern kitchen that I felt compelled to find a way to use it to its best advantage in this book. This soup is the result. I tried it first with boneless thighs, which are usually preferable when slow-cooking, but found they made a gamey broth. The chicken breast did just the opposite; the broth was clean and sweet, the perfect background for an exotic flavoring of ginger, curry, coconut milk, and lemongrass. 6 SERVINGS 2 tablespoons vegetable oil, divided 1½ pounds boneless, skinless chicken breast, cut into ½-inch cubes 2 medium onions, cut into ¼-inch dice 1 carrot, peeled and cut into thin slices ½ red bell pepper, cut into ¼-by-1-inch strips PRECOOK 15 minutes SLOW COOK 3 to 5 hours on high, or 4 to 8 hours on low, in a 5- to 6-quart slow cooker AT THE END 15 minutes 42 4 cloves garlic, minced 1 tablespoon minced gingerroot 1 tablespoon Madras curry powder 4 cups chicken broth 1 teaspoon kosher salt 3 large stalks lemongrass, trimmed and cut into thin slices (see Trimming Lemongrass, page 44) 1 can (about 14 ounces) coconut milk 2 tablespoons creamy peanut butter 2 teaspoons soy sauce 2 teaspoons hot pepper sauce, such as Sriracha 1 teaspoon light brown sugar ¼ cup coarsely chopped fresh cilantro leaves HEAT half the oil in a large deep skillet over lemongrass and heat to boiling.

Add the garlic, coriander, tender. AT THE END pepper and cook for another minute. Add the STIR in the pepper flakes, lemon juice, parsley, and broth and tomatoes and heat to boiling. Pour cilantro, cover, and cook on high for 10 minutes. 10 minutes ­cumin, turmeric, paprika, cinnamon, salt, and into a 5- to 6-quart slow cooker. Stir in the lentils, 38 what else? • Before sautéing the onion, sauté 1 pound boneless, skinless dark chicken meat or leg of lamb, cut into ½-inch pieces, in the oil until browned.

Download PDF sample

Rated 4.78 of 5 – based on 10 votes