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- Author: Judith Finlayson
- Paperback: 320 pages
- Publisher: Robert Rose (July 30, 2015)
- ISBN-10: 0778805247
- ISBN-13: 978-0778805243
- Cover price $24.95
The success of Judith Finlayson’s slow cooker cookbooks has been spectacular, with sales of more than 600,000 copies.
Using Judith’s recipes, thousands of home cooks have discovered not only how delicious and convenient food prepared in the slow cooker can be, but also how this handy appliance can be used to create an extraordinary range of dishes you might never have associated with a slow cooker.
This full-color reissue, with a new cover and all‑new trade paper binding, includes 60 new recipes, plus many of Judith’s favorites from three of her previous slow cooker cookbooks. The recipes span a wide range of meals and occasions, from everyday favorites to dishes that fit the bill for elegant entertaining, so you’re sure to find options that will satisfy and delight everyone. Vegetarian and vegan recipes are clearly identified.
With nearly 100 color photographs and extensive tips and techniques, delicious results are guaranteed.
Judith Finlayson is a bestselling author whose lifelong love of food and passion for cooking has translated into sales of over 1 million cookbooks. Visit her at judithfinlayson.com.
The beginning of this cookbook contains lots of helpful information on using a slow cooker. How to use it properly in order to get the best results. What ingredients work best. How to tell if the food is properly cooked and ready. How to prep ingredients. If you are new to slow cooking the beginning will be quite helpful for you.
Chapters in this cookbook include:
- Appetizers, Fondues and Savorites
- Beef and Veal
- Pork and Lamb
- Fish and Seafood
- Meatless Mains
- Grains and Sides
The recipes in this cookbook are pretty straightforward. Each chapter contains an index of what recipes are in it, which is very convenient and a big time saver. I like that there are plenty of notes with variations, substitutions, tips and options included with the recipes. What makes these so helpful, aside from increasing the possibilities for the recipe, is that they explain why so you understand the final dish better. Ingredients were all things I was familiar with, things that can be found in your kitchen or your nearby grocery store. Cooking time is hidden in the recipes, you’ll need to read through each one in order to find it. There are a good number of recipes in this cookbook that I’d like to try, including Italian Style Pot Roast With Polenta, Beed Collops With Barley, Italian Style Ribs With Polenta, Chicken In Onion Buttermilk Gravy, Barley And Sausage Risotto With Fennel, Cranberry Baked Apples, Steamed Strawberry Pudding and many others.
This book would be great for anyone interested in learning about more recipes to make with their slow cooker, as well as for the slow cooker novice.
Country Stew with Fennel
Full of character, this robust beef stew, which is rooted in French country cooking, is the perfect antidote to a bone-chilling night. Don’t worry if you’re not a fan of anchovies — they add depth to the sauce and their taste is negligible in the finished dish. I like to serve this over quinoa or whole wheat couscous, liberally garnished with parsley, but mashed potatoes work well, too.
Requires Large (minimum 5 quart) slow cooker
Make ahead – This dish can be partially prepared before it is cooked. Complete Step 1. Complete Step 3, heating 1 tbsp (15 mL) oil in pan before softening onions. Cover and refrigerate for up to 2 days. When you’re ready to cook, either brown the beef as outlined in Step 2 or add it to the stoneware without browning. Stir well and continue with Step 4.
- 1⁄2 tsp fennel seeds 2 mL
- 1 tbsp olive oil (approx.) 15 mL
- 11⁄2 lbs stewing beef, trimmed of fat and cut into 1-inch (2.5 cm) cubes and patted dry 750 g
- 2 onions, finely chopped
- 4 stalks celery, thinly sliced
- 1 bulb fennel, trimmed, cored and thinly sliced on the vertical
- 4 cloves garlic, minced
- 4 anchovy fillets, minced
- 1 tsp dried thyme leaves 5 mL
- 1⁄2 tsp salt 2 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 1 tbsp all-purpose flour 15 mL
- 1 can (28 oz/796 mL) tomatoes, including juice, coarsely chopped
- 2 bay leaves
- 1⁄2 cup chopped pitted black olives 125 mL
1. In a dry skillet over medium heat, toast fennel seeds, stirring, until fragrant, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind. (Or place the seeds on a cutting board and crush, using the bottom of a bottle or cup.) Set aside.
2. In same skillet, heat oil over medium-high heat for 30 seconds. Add beef, in batches, and cook, stirring, adding a bit more oil if necessary, until lightly browned, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.
3. Reduce heat to medium. Add onions, celery and bulb fennel to pan and cook, stirring, until celery is softened, about 5 minutes. Add garlic, anchovies, thyme, salt, peppercorns and reserved fennel seeds and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Cook, stirring, just until mixture begins to thicken, about 2 minutes. Add bay leaves and stir well.
4. Transfer to slow cooker stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender. Discard bay leaves. Stir in olives and serve.