The Gourmet Slow Cooker Volume II Read Online Free PDF

masses of wild mushrooms, and at one time apple orchards covered many of the hills now blanketed with vineyards. Gone today are many of those venerable old trees, but remnants of some orchards remain, as does the heritage that inspired this savory slow-cooked meal.
    Serves 4

    2 tablespoons vegetable or grape seed oil
    2½-pound pork loin roast, trimmed of fat
    1 yellow onion, chopped
    1 ounce assorted fresh wild mushrooms, stemmed, thoroughly cleaned
    1 cup apple juice or apple cider
    ½ cup Chardonnay or other white wine
    1 cup heavy whipping cream
    1 pippin or other tart, firm-fleshed apple, sliced
    1 cup walnuts

    Place a large sauté pan over medium-high heat and add the oil. Add the pork and cook, turning, for about 15 minutes, until evenly browned on all sides. Transfer the meat to the slow cooker.
    Add the onion to the pan and sauté in the oil for about 7 minutes, until it just begins to brown. Add the mushrooms and sauté for 5 minutes, until tender. Add the apple juice and wine and cook for 10 minutes, until reduced in half, scraping any bits from the bottom of the pan.
    Pour the sauce and vegetables over the roast. Cover and cook on low for about 6 hours, until the meat is very tender and has reached an internal temperature of at least 165°F. Remove the roast from the slow cooker and set aside on a plate. Add the cream and apple to the juices in the slow cooker and stir well. Return the meat to the slow cooker and continue cooking on high for 30 minutes.
    Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast, stirring occasionally, for 7 to 10 minutes, until evenly browned. Remove from the oven and allow to cool. When cool enough to handle, coarsely chop the walnuts.
    Remove the pork from the slow cooker and cut into serving slices. Arrange the pork on plates and spoon on the sauce and apples. Garnish each serving with the walnuts and serve at once.
    SUGGESTED BEVERAGE: A Russian River Valley Chardonnay.

    Korean-Style Ribs

Korean-Style Ribs

    I first ate Korean ribs years ago in San Francisco’s Bay Area, where there are many fine Korean restaurants. Although Korean ribs are usually barbecued, this slow-cooked version is a good approximation of the real deal, and the result is mouthwatering.
    Serves 4

    3 pounds pork or beef ribs, trimmed of excess fat
    ½ cup soy sauce
    1 cup freshly squeezed orange or tangerine juice
    2 tablespoons rice vinegar
    1 tablespoon finely minced or grated fresh peeled ginger
    3 cloves garlic, finely minced
    2 tablespoons toasted sesame oil
    2 tablespoons brown sugar or honey
    3 tablespoons toasted sesame seeds, for garnish
    2 green onions, green parts only, thinly sliced, for garnish

    Place a large sauté pan over medium-high heat. Add the ribs and cook, turning, for 15 to 20 minutes, until browned on all sides. Transfer the ribs to the slow cooker.
    In a bowl, combine the soy sauce, orange juice, vinegar, ginger, garlic, sesame oil, and brown sugar and mix well. Pour the sauce over the ribs. Cover and cook on low for 6 to 8 hours, until the meat is very tender.
    To serve, arrange the ribs on plates or a serving platter and spoon the sauce on top. Garnish with the sesame seeds and green onions and serve at once.
    SUGGESTED BEVERAGE: A Korean or Japanese beer.

    Pulled Pork with Barbecue Sauce

Pulled Pork with Barbecue Sauce

    Pulled pork with barbecue sauce is a southern classic—true comfort food. It’s delicious in Sloppy Joe sandwiches or all by itself over rice. This recipe couldn’t be easier to make: just let it cook until the meat falls apart. For a lighter version, use half a turkey breast instead of pork.
    Serves 4

    2 pounds pork roast (any cut)
    2 cups ketchup
    3 tablespoons apple cider vinegar
    1 cup water
    1 small yellow onion, finely chopped
    5 cloves garlic, minced
    1 tablespoon chili powder
    1 tablespoon Worcestershire sauce

    Place the pork in the slow cooker.
    In a bowl, combine the ketchup, vinegar, water, onion, garlic, chili powder, and