The Gourmet Slow Cooker Volume II Read Online Free PDF Page A

chicken stock, or water
    2 cups heavy whipping cream or half-and-half
    Salt and freshly ground black pepper
    Chopped fresh chives, for garnish

    Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add 2 cups of the corn and the water. Cover and cook on low for 5 to 6 hours, until the chowder is rich and sweet.
    Using a handheld blender, carefully purée the soup until smooth. Add the cream and remaining 1 cup corn and stir well. Cover and cook for about 20 minutes, until heated through. Season to taste with salt and pepper.
    Ladle into bowls and serve hot, garnished with the chives.
    SUGGESTED BEVERAGE: A Pinot Blanc, Pinot Gris, or Sauvignon Blanc from one of Iowa’s forty-four licensed wineries.

Roasted Carrot-Parsnip Soup

    Hearty winter root vegetables take well to long hours in the slow cooker. Turnips or rutabagas can be substituted for the parsnips in this easy slow-cooker classic. For a richer flavor, treat yourself to a bit of cream.
    Serves 4

    1 tablespoon vegetable oil or unsalted butter
    1 pound carrots, peeled and cut into chunks
    2 small parsnips, peeled and cut into chunks
    ½ yellow onion, coarsely chopped
    3 cloves garlic
    5 cups chicken stock or water
    Salt
    ½ cup cream or whole milk (optional)
    Chopped fresh chervil, parsley, or chives, for garnish

    Put the butter or oil in the slow cooker. Add the carrots, parsnips, onion, and garlic and cook on low for about 1 hour, or until the vegetables begin to brown. (The slight caramelization of the vegetables adds an extra flavor dimension to this soup, but you can leave this step out if you’re pressed for time: omit the butter or oil and add the vegetables and water to the slow cooker all at once.)
    Pour in the water and cook on low for 4 hours, until the vegetables are very tender.
    Using a handheld blender, purée the vegetables in the slow cooker.
    Season with salt and add the cream, if using.
    Serve at once, garnished with chervil, parsley, or chives, or a combination of all three.
    SUGGESTED BEVERAGE: A hearty red, such as a Zinfandel or Syrah, or a rosé.

Meat And Fish

    Basque Lamb Shanks

Basque Lamb Shanks

    Spanish Basque immigrants first arrived in the United States in the mid-1800s. This recipe contains typical ingredients found in a Basque lamb stew, which is often served at traditional family-style restaurants in the Basque communities that can still be found throughout the Pacific Northwest and West. I suggest you cook it until the meat is just about to fall off the bone.
    Serves 4

    1 cup all-purpose flour
    1 teaspoon salt
    4 small lamb shanks
    3 tablespoons olive oil
    1 cup dried white beans
    6 cloves garlic
    1 cup chicken or beef stock, or water
    1 cup red wine
    1 (14-ounce) can diced tomatoes, undrained
    ½ butternut squash, peeled and cut into 1½-inch cubes
    ½ cup pitted black olives
    2 sprigs thyme
    Freshly ground black pepper

    Combine the flour and salt in a resealable plastic bag. One at a time, add the lamb shanks and shake until evenly coated.
    Place a large sauté pan over medium-high heat and add the oil. Add the lamb and cook, turning, for 15 to 20 minutes, until browned on all sides.
    Transfer the lamb to the slow cooker. Add the beans, garlic, water, wine, and tomatoes. Cover and cook on low for about 5 hours. Add the squash and cook on low for another 3 hours, until the lamb and squash are very tender. (In a pinch, the squash can be added at the beginning of cooking and left in the entire time.)
    Just before serving, stir in the olives and thyme and season to taste with salt and pepper.
    SUGGESTED BEVERAGE: Any gutsy, hearty red wine such as a Zinfandel, Syrah, a Spanish import, or even, if one can be found on rare occasion, a Basque wine.

    Pork Roast with Apples, Cider, and Cream

Pork Roast with Apples, Cider, and Cream

    At certain times of the year, parts of Northern California’s Sonoma County sprout