Escolar Documentos
Profissional Documentos
Cultura Documentos
chas
eacopyof
T
HEGRE
ATAME
RI
CAN
S
L
OW COOKE
RBOOK
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER
Wein_9780385344661_5p_all_r1.j.indd 4
10/23/13 4:38 PM
contents
INTRODUCTION .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
breakfast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Oatmeals and Porridges . . . . . . . . . . . . . . . . . .
Pancakes, Breakfast Puddings, and Coffee Cakes
Eggs, Breakfast Casseroles, and Hash . . . . . . . .
Applesauce and Compotes . . . . . . . . . . . . . . . .
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.20
.34
.42
.50
soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
Vegetable, Bean, and Grain Soups . . . . . . . . . . . . . . . . . . . . . . . 56
Meat and Seafood Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83
Stocks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Beef . . . . . . . .
Pork . . . . . . . .
Lamb. . . . . . . .
Veal and Rabbit
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
. 116
. 168
.209
. 221
poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 234
Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236
Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 278
Game Hens, Duck, and Capon . . . . . . . . . . . . . . . . . . . . . . . . . 305
Wein_9780385344661_5p_all_r1.j.indd 6
10/23/13 4:38 PM
Wein_9780385344661_5p_all_r1.j.indd 7
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
. 458
. 477
. 487
. 495
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .500
10/23/13 4:38 PM
introduction
If youve got a slow cooker, raise
your hand. Yep, we thought so. Almost everyone. Over 80 percent of U.S. households own
this appliance. To put that into perspective,
more people in America own a slow cooker
than own a coffee maker.
And its not just households. We live
in rural New England, near a small general storethe type that serves coffee and
pastries all morning, and lunches until
mid-afternoonwith loggers, retired bankers, plumbers, and trust-fund neer-do-wells
sitting higgledy-piggledy around the room at
wooden tables. Theres always a slow cooker
or two on the counter, stocked with some
spiky chili or a warm, smooth vegetable soup.
If truth be told, the slow cooker is
the best device for preparing a deep,
complex stew; a hot-breakfast-is-readywhen-your-alarm-rings miracle; a
dinner-is-ready-when-you-get-home wonder;
a surprisingly successful cake or steamed
pudding; and fare as diverse as a dried-fruit
compote (perfect on ice cream or oatmeal) or
a hot toddy punch thatll knock your lights out
when you need them so knocked.
Even so, why did we decide to tackle a
slow cooker book? We got tired of recipes
that cut us out of the mix. For years, we
had a 7-quart model. (Yes, for two people.
Yes, were big eaters. If you invite us over,
double your recipe.) Wed look through
books and articles to discover that, while
some of the recipes were made for the bigger models, most were made for the 4-quart
Wein_9780385344661_5p_all_r1.j.indd 8
10/23/13 4:38 PM
INTRODUCTION 9
Wein_9780385344661_5p_all_r1.j.indd 9
10/23/13 4:38 PM
10 I N T R O D U C T I O N
Wein_9780385344661_5p_all_r1.j.indd 10
10/23/13 4:38 PM
STO C K U P O N H E R B S A N D S P I C E S
If theres one thing this book will do, it will help you
build a better spice cabinet. Youll need a good range
of choices to complete some of these recipes. We may
have nixed lots of gourmet ingredients in this bookno
Shaoxing, no foie grasbut we didnt stint on the dried
herbs and spices. Slow cookers can wear them out; we
beefed them up for battle.
I N T R O D U C T I O N 11
Wein_9780385344661_5p_all_r1.j.indd 11
10/23/13 4:38 PM
12 I N T R O D U C T I O N
Wein_9780385344661_5p_all_r1.j.indd 12
10/23/13 4:38 PM
I N T R O D U C T I O N 13
Wein_9780385344661_5p_all_r1.j.indd 13
10/23/13 4:38 PM
T H I S I S A R E D U C E D - SA LT ZO N E
1- to 1-inch pieces
Chopped
WATC H T H E LO G I C
Cubed
Finely chopped
Diced
Minced
8-inch bits
14 I N T R O D U C T I O N
Wein_9780385344661_5p_all_r1.j.indd 14
10/23/13 4:38 PM
T I M I N G I S N OT EVE RY T H I N G
Various slow cookers have varying temperature calibrations based on their factory settings, their age, and
their repeated use. The keep warm on your model may
be hotter than that setting on any of ours; your low may
be lower than ours. If you nd the oatmeal crusting
around the edges of the canister, or if you nd your
short ribs are not ever done in the stated time, youll
need to adjust accordingly.
2 - TO
3 -QT
4 - TO
5 -QT
6 - TO
8 -QT
Water
1 cups 2 cups
Steel-cut oats
cup
1 cup
1 cups
2
tblsp
13
cup
cup
Unsweetened shredded
coconut
2
tblsp
13
cup
cup
2
tblsp
13
cup
cup
Vanilla extract
tsp
tsp
tsp
Salt
tsp
tsp
tsp
Grated nutmeg
Pinch
tsp
tsp
I N T R O D U C T I O N 15
Wein_9780385344661_5p_all_r1.j.indd 15
10/23/13 4:38 PM
16 I N T R O D U C T I O N
Wein_9780385344661_5p_all_r1.j.indd 16
10/23/13 4:38 PM
cinnamon-raisin
bread pudding
TE STE R S N OTE S
INGREDIENTS
2 - TO
3 -QT
4 - TO
5 -QT
6 - TO
8 -QT
4
tblsp
10 tblsp
6 tblsp (1 stick
( stick) plus 2
tblsp)
-inch-thick slices
cinnamon-raisin bread
12
16
24
Chopped pecans
cup
23
cup
1 cup
cup
13
cup
cup
Milk
4 cups
Large eggs
Vanilla extract
1 tsp
1 tsp
2 tsp
Salt
Pinch
tsp
tsp
38 B R E A K FA S T
Wein_9780385344661_5p_all_r1.j.indd 38
10/23/13 4:38 PM
lamb shanks
with red wine and
carrots
INGREDIENTS
2 - TO
3 -QT
4 - TO
5 -QT
6 - TO
8 -QT
Olive oil
tblsp
1 tblsp
2 tblsp
cup
1 cup
(about 2 cups
1 small)
Chopped carrots
cup
1 cup
2 cups
Chopped celery
cup
1 cup
2 cups
TE STE R S N OTE S
Minced garlic
1 tsp
2 tsp
1 tblsp
Reduced-sodium chicken
broth
cup
cup
1 cup
1 cup
2 cups
2 tblsp
cup
cup
Dried thyme
tsp
1 tsp
2 tsp
Salt
tsp
tsp
1 tsp
tsp
tsp
1 tsp
220 M E AT
Wein_9780385344661_5p_all_r1.j.indd 220
10/23/13 4:38 PM
roast chicken
with potatoes,
lemon, and
rosemary
INGREDIENTS
6- TO
8- QT
1 tblsp
Minced garlic
1 tblsp
Salt
tsp
tsp
Unsalted butter
2 tblsp
3 to 5
pounds
1 cup
2 Melt the butter in a large skillet over medium heat. Set the chicken in the skillet and
brown on all sides, splattering everything in
sight and working patiently to get good color
across the bird. Once done, set the chicken,
breast side up, on top of the rosemary. Drizzle
the wine on and around the chicken.
272 P O U LT RY
Wein_9780385344661_5p_all_r1.j.indd 272
10/23/13 4:39 PM
steamed sticky
date-nut bread
2 Generously grease the inside of the baking dish with some walnut oil dabbed on a
paper towel, then add some our and give it a
ne coating by twisting and turning it before
knocking out any excess our over the sink.
TE STE R S N OTE S
cheese.
476 D E S S E R T S & P A R T Y D R I N K S
Wein_9780385344661_5p_all_r1.j.indd 476
10/23/13 4:39 PM
INGREDIENTS
2 - TO
3 -QT
4 - TO
5 -QT
6 - TO
8 -QT
Milk
4 cups 8 cups
12 cups
(1 quart) ( gallon) (3 quarts)
Sugar
cup
1 cup
1 cups
cup
cup
cup
cup
cup
cup
Vanilla extract
1 tsp
2 tsp
1 tblsp
Salt
tsp
tsp
tsp
2 - TO
3 -QT
4 - TO
5 -QT
6 - TO
8 -QT
Milk
3 cups
4 cups
(1 quart
plus
cup)
6 cups
(1 quart
plus
2 cups)
Coconut milk
2 cups
3 cups
413
cups
13
cup
cup
cup
2
ounces
3
ounces
4
ounces
Vanilla extract
1 tsp
tblsp
2 tsp
Bourbon
cup
cup
1 cup
plus
2 tblsp
INGREDIENTS
TESTER S NOT E S
496 D E S S E R T S & PA R T Y D R I N K S
Wein_9780385344661_5p_all_r1.j.indd 496
10/23/13 4:39 PM
Pur
chas
eacopyof
T
HEGRE
ATAME
RI
CAN
S
L
OW COOKE
RBOOK
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER