Slow Cook Modern: 200 Recipes for the Way We Eat Today

Slow Cook Modern: 200 Recipes for the Way We Eat Today

Paperback

$22.49 $24.99 Save 10% Current price is $22.49, Original price is $24.99. You Save 10%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Wednesday, February 20

Product Details

ISBN-13: 9781419726675
Publisher: ABRAMS
Publication date: 09/12/2017
Pages: 272
Sales rank: 276,093
Product dimensions: 7.50(w) x 9.00(h) x 0.80(d)

About the Author

Liana Krissoff is the author of five cookbooks, and is a freelance recipe tester and editor. She lives in Morgantown, West Virginia.

Read an Excerpt

CHAPTER 1

Vegetarian and Vegan

Eggplant Tian

WITH olive-marinated fresh mozzarella ALSO GOOD WITH corn muffins (PAGE 153) OR almond couscous (PAGE 195)

I included a similar tian in my first slow cooker book, but have since simplified my approach a lot. When you layer the ingredients, they'll come almost to the top of the cooker pot, but don't worry: They'll collapse and sink down after a couple of hours and their flavors will all meld, resulting in a dish that's much greater than the sum of its parts.

IN THE MORNING Layer the ingredients in the cooker.

IN THE EVENING Fry the bread crumb topping.

5 tablespoons (75 ml) olive oil
MORNING

Use 1 tablespoon of the oil to coat the slow cooker pot. Spread the onion in the bottom of the pot and sprinkle with salt and pepper. Arrange layers of the vegetables on top, seasoning each layer lightly with salt and pepper: first eggplant, then roasted peppers and tomatoes; then basil, eggplant, peppers and tomatoes, basil, and eggplant; and, finally, peppers and tomatoes on top. Tuck the garlic cloves in around the vegetables. Drizzle with 3 tablespoons of the oil. Cover and cook on low for 8 hours.

EVENING

In a large skillet or sauté pan, heat the remaining 1 tablespoon oil over medium heat. When it shimmers, add the bread crumbs and a pinch of salt and pepper and cook, stirring frequently, until golden and crunchy, 2 to 4 minutes.

If there's a lot of excess liquid in the cooker pot, use a large spoon to press down on the layers of vegetables and scoop it out without disturbing the layers too much. Spread the fried bread crumbs on top and serve.

Olive-marinated fresh mozzarella

10 oil-cured olives, pitted
MORNING

With a mortar and pestle, pound the olives, garlic, and crushed red pepper to a paste (or use a chef's knife on a cutting board, then scrape into a bowl). Whisk in the lemon juice and oil. Tear the cheese into rough bite-size pieces, put them in a bowl, and toss with the olive dressing. Cover and refrigerate.

EVENING

Set the mozzarella out at room temperature for 10 minutes, then serve.

Kale, Potato, and Almond Soup

WITH fried baguette ALSO GOOD WITH tangy potato salad (PAGE 36) OR marinated bean and tomato salad (PAGE 139)

This is a great way to get a whole lot of greens into a meal — the creamy potato in the soup is comforting and familiar, the lemon bright and fresh.

IN THE MORNING Load the cooker.

IN THE EVENING Add the spinach and lemon juice, puree the soup, and fry the almonds.

3 russet potatoes, chopped
MORNING

Put the potatoes, ½ cup (70 g) of the almonds, 1 ½ teaspoons salt, the pepper, and 6 cups (1.4 L) water in the slow cooker. Wash the kale, then gather it back into a bunch and cut the leaves crosswise into 1 ½-inch (4-cm) lengths. Add to the cooker, packing it down so it fits. Cover and cook on low for 8 hours.

MORNING OR EVENING

Coarsely chop the remaining ½ cup (70 g) almonds. In a skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the almonds and cook, stirring, until they're lightly browned, 1 to 2 minutes. Set aside.

EVENING

Add the spinach and lemon juice to the soup and use an immersion blender to puree until it's as smooth as possible — this could take a few minutes. Season with more salt, if needed. Serve the soup, topping each serving with almonds.

Fried baguette

Baguette Olive oil Salt

EVENING

Cut the bread into 2-inch (5-cm) lengths, then split each piece in half horizontally. In a skillet or sauté pan (the one you cooked the almonds in is fine), heat the oil over medium-high heat. When it shimmers, add some of the bread in a single layer, cut side down, and fry until golden, 1 to 2 minutes. Sprinkle with salt and repeat to cook the remaining bread. Serve.

Baked Sweets and Russets

WITH herb salad ALSO GOOD WITH grizzled asparagus (PAGE 201) OR garlic sautéed dandelion greens (PAGE 58)

Why not make a baked potato or sweet potato the center of your meal? Add a protein-rich creamy sauce (no need for butter here), lemony spiced almond chunks, and something green, and it's a perfect light but satisfying meal.

IN THE MORNING Foil-wrap the potatoes and, if you have time, make the almonds and tofu cream.

IN THE EVENING Unwrap, split, and serve.

4 to 6 russet potatoes or sweet potatoes (as many as will fit in your cooker;
MORNING

Wrap the potatoes tightly in aluminum foil (thin, not-heavyweight is easiest to use here) and arrange them in the slow cooker. Cover and cook on low for 8 hours.

MORNING OR EVENING

Make the tofu cream: Put all the ingredients in a blender or food processor and blend to combine. Transfer to a container, cover, and refrigerate until ready to serve.

Make the smoky almonds: Put all the ingredients in a skillet or sauté pan and toss to combine. Place over medium-high heat and cook, stirring and tossing frequently, until very fragrant (an understatement) and deeply browned, 4 to 5 minutes. The smaller almond bits and spices will become almost black, and that's okay. Scrape into a bowl and set aside at room temperature until ready to serve.

EVENING

Using tongs, remove the potatoes from the cooker, unwrap them, and split each down the center lengthwise. Season with salt and pepper and serve with the tofu cream and almonds.

Herb salad

4 ounces (115 g) baby lettuces
EVENING

Toss the lettuces, parsley, and basil in a large bowl; season with a couple of good pinches of salt and several grindings of pepper and use your hand to distribute the seasonings to every leaf. Squeeze in the lemon juice, drizzle in the oil, and toss well. Serve.

Miso-Ghee Corn Chowder

WITH tomato-furikake salad ALSO GOOD WITH honey-lemon raw red pepper relish (PAGE 187) OR green apple rojak (PAGE 158)

The distinctive toasted-butter flavor of ghee nicely complements the sweetness of miso and corn in this summery soup.

IN THE MORNING Sauté the onion and load up the cooker.

IN THE EVENING Stir in the miso and crush some of the potatoes to thicken.

2 tablespoons ghee
MORNING

In a skillet or saucepan, heat the ghee over medium-high heat. When it is hot, add the onion and a pinch of salt and cook, stirring frequently, until translucent and golden, 5 to 7 minutes. Scrape the onion and ghee into the cooker. Cut the kernels from the corn cobs and put the kernels and two or three of the cobs in the slow cooker. Add the potatoes to the cooker. Pour in the stock. Cover and cook on low for 8 hours.

EVENING

Remove and discard the corn cobs. Stir the miso paste into the soup and season with salt and pepper. Use a spoon to break up some of the potatoes to thicken the chowder. Sprinkle with the scallions and serve.

Tomato-furikake salad

1 teaspoon rice vinegar Salt
EVENING

In a medium bowl, whisk together the vinegar, a good pinch of salt, and the oil. Add the tomatoes to the bowl; tear in the basil leaves and toss to coat with the dressing. Sprinkle with plenty of furikake and serve.

NOTE: You can find furikake, a Japanese blend of seaweed, sesame seeds, and various other flavorings that's usually used to season rice, in the Asian section of a good supermarket, or in any Asian grocery store. In the latter, there will likely be lots of varieties to choose from; I like the ones with hijiki and a large percentage of sesame seeds, but I think any of them would be great here.

Butternut Squash and Masa Soup

WITH spiced pepitas and chipotle quark ALSO GOOD WITH marinated bean and tomato salad (PAGE 139) OR avocado-lime topping (PAGE 76)

You can use any kind of winter squash here — red kuri, kabocha, pie pumpkin, Hubbard, acorn — or a combination of several if you have stray pieces of larger squash in your fridge ... they'll each taste a bit different but they'll all cook up about the same. Feel free to add a carrot or two, or sweet potato.

IN THE MORNING Sauté the onion and garlic and load up the cooker.

IN THE EVENING Stir in the masa and puree the soup.

1 large (2½-pound/1.2-kg)
MORNING

Put the squash in the slow cooker with the stock.

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until wilted and golden at the edges, 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Scrape into the cooker. Pour 1 cup (240 ml) water into the skillet and stir to scrape up any browned bits, then pour into the cooker. Add 1 teaspoon salt and several grindings of pepper. Cover and cook on low for 8 hours.

EVENING

Ladle about 1 cup (240 ml) of the liquid into a small bowl and whisk in the masa, then scrape back into the cooker. With an immersion blender, puree the soup until very smooth. Season with more salt and pepper, if needed, then serve.

Spiced pepitas and chipotle quark

For the spiced pepitas:1 tablespoon olive oil
For the chipotle quark:
MORNING OR EVENING

Make the spiced pepitas: In a medium skillet or sauté pan, heat the oil over medium heat. When it shimmers, add the pepitas, cumin, chile powder, and a good pinch of salt and cook, stirring, until most of the pepitas have expanded and the spices are fragrant, 1 to 2 minutes. Scrape into a small bowl and serve hot or leave on the counter and serve at room temperature.

MORNING OR EVENING

Make the chipotle quark: Puree all the ingredients in a mini food processor or blender (or finely mince the chipotles on a cutting board and stir them into the quark). Cover and refrigerate until ready to serve, up to 5 days.

HOW TO DEAL WITH THE REST OF THE CAN OF TOMATO PASTE OR CHIPOTLE CHILES

How many of you open a can of tomato paste or chipotle chiles in adobo (both of which appear more than once in this book), use a bit of it, cover the can and refrigerate it, and then forget about it until the can is rusty and the contents fuzzy green and you need another tablespoon of tomato paste or chipotles? I know my own self, and I am not conscientious enough to use those leftovers in a timely way, so I go ahead and take the time to tablespoon the tomato paste onto waxed paper and freeze it until firm, then transfer it to a freezer bag (it can be dropped into the slow cooker straight from the freezer). I'll mince or puree the extra chipotles and sauce in a mini food processor, or pound them in a mortar and pestle, and refrigerate the puree in a clean canning jar (which won't rust) or freeze it.

Summer Tomato Soup

WITH tangy potato salad ALSO GOOD WITH quesadillas sincronizadas (PAGE 68) OR whole grain peach salad (PAGE 54)

It might seem odd to slow-cook good summer tomatoes for a simple soup like this one, but they stay fresh-tasting and summery even after a daylong stint in the slow cooker. For an exceptionally smooth and luscious soup worthy of dinner guests, either peel the tomatoes in the morning or strain the soup after you puree it in the evening.

MORNING

If you're not planning to strain or food-mill the soup in the evening, you might wish to peel the tomatoes now (a serrated peeler is good for this). Coarsely chop the tomatoes and put them in the slow cooker with the beans, basil, stock, 1 teaspoon salt, and several grindings of pepper. Cover and cook on low for 8 hours.

IN THE MORNING If you'd like, peel the tomatoes.

Load up the cooker.

IN THE EVENING Puree the soup and blend in the cream cheese, if using. If needed, strain the soup.

4½ pounds (2 kg) ripe tomatoes
EVENING

With an immersion blender, puree the soup until very smooth. If you'd like, pour the soup into a sieve set over a large bowl or pot and push it through with a rubber spatula (or pass it through a food mill fitted with the smallest-holed disk), discarding the seeds and bits of skin in the sieve, then return the soup to the cooker to reheat. Blend in the oil and the cream cheese, if using. Season with more salt and pepper, if needed, and serve.

Tangy potato salad

If you happen to have fresh lovage, mince some stalks and leaves and add them with the celery for the most delicious potato salad ever.

2 pounds (910 g) russet potatoes, cut into 1-inch
MORNING OR EVENING

Put the potatoes in a large saucepan and cover with water. Add 2 teaspoons salt, bring to a boil, and cook until just tender, about 10 minutes.

While the potatoes are cooking, in a large bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and the pepper. Drain the potatoes and add them, still hot, to the bowl and toss to coat, mashing a few of the potato pieces with a fork. Toss in the celery, onion, and pickle; season with more salt and pepper, if needed. Serve warm or let cool, cover, and refrigerate until evening and serve cold.

(Continues…)



Excerpted from "Slow Cook Modern"
by .
Copyright © 2017 Liana Krissoff.
Excerpted by permission of Abrams Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

INTRODUCTION, 7,
How to Use This Book, 9,
Choosing a Slow Cooker, 10,
Other Useful Tools, 12,
Choosing Ingredients for Long-Haul Slow Cooking, 13,
Slow Cooker Safety, 19,
Other Ideas for Rounding Out a Meal, 25,
1 VEGETARIAN AND VEGAN, 26,
2 CHICKEN, TURKEY, AND DUCK, 64,
3 PORK, 126,
4 BEEF, 166,
5 LAMB AND GOAT, 222,
WEEKEND SLOW COOKING, 238,
LAGNIAPPE, 239,
ACKNOWLEDGMENTS, 260,
MAIN DISHES WITH EASY MORNING PREP, 261,
MAIN DISHES WITH EASY EVENING FINISH, 262,
INDEX OF ACCOMPANIMENTS, 264,
INDEX, 267,

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews