Slow Cooker: The Best Cookbook Ever (47 page)

A no-brainer never tasted so delicious. This combination of cherry tomatoes, fresh corn cut off the cob, yellow squash, and dill butter is a terrific side dish for almost any entrée, and the creamy corn gives a sweet and crunchy texture to the dish. If you can’t find decent fresh corn (in the dead of winter in Minnesota), you can use frozen corn that has been defrosted, but add it during the last hour of cooking time.

½ cup (1 stick) unsalted butter, melted

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons finely chopped fresh dill

6 cups fresh corn kernels (6 to 8 medium ears)

2 cups cherry tomatoes

4 yellow squash, cut into ½-inch pieces

combine all the ingredients in the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 1½ to 2 hours, until the corn and tomatoes are tender.

serve from the slow cooker set on warm.

serves 6–8

A favorite recipe from my Thanksgiving Dinner classes, this corn is simple but incredibly delicious. The corn may be made the day before and refrigerated before cooking.

½ cup (1 stick) unsalted butter, melted

¼ cup all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup milk

1½ cups heavy cream

Three 16-ounce packages frozen corn, defrosted

½ cup grated Parmesan cheese

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

whisk the butter, flour, salt, sugar, and milk in a mixing bowl until smooth. Add to the slow-cooker insert and stir in the cream and corn. Sprinkle the cheese over the top. Cover and cook on high for 2½ to 3 hours, until the corn is thick and bubbling.

serve the corn from the cooker set on warm.

serves 8

A big problem at any barbecue is having enough corn on the cob for everyone, and keeping it warm. This recipe is the solution. Foil-wrapped corn bathes in flavored butter and keeps warm in the slow cooker until you are ready to serve it.

½ cup (1 stick) unsalted butter, at room temperature

2 teaspoons salt

½ teaspoon freshly ground black pepper

½ teaspoon sweet paprika

6 to 8 large ears fresh corn, shucked and silks removed

mix the butter, salt, pepper, and paprika in a small bowl. Break each ear of corn in half and place each half on a square of aluminum foil that is 1-inch larger than the ears. Spread 2 teaspoons of the butter on each ear of corn and wrap the corn in the foil.

place the ears in the slow cooker. Cover and cook on high for 1 to 2 hours, until the corn feels tender when the ear is squeezed.

serve the corn from the cooker set on warm.

serves 6–8

Sauces cooked in the slow cooker take on a smooth, rounded flavor, due to their long, slow simmering. Not only savory sauces but also sweet sauces, such as pumpkin butter, applesauce, chutney, and berry jam, are great choices for slow cooking. The cooker is also ideal for keeping sauces warm at a constant temperature for serving, especially gravies and sauces for those holiday meals that can seem so hectic for many hosts.

When my daughter attended college in the South, I became a connoisseur of sausage gravy and would try it at most of the breakfast places while visiting. I decided that the quality of the gravy definitely depended on the quality of the sausage, so make sure to use a good-quality sausage when you make this. Keep it warm in the slow cooker when serving biscuits and eggs for breakfast. It’s a real crowd pleaser!

3 pounds bulk pork sausage (Jimmy Dean is a good brand)

½ cup all-purpose flour

1 teaspoon dried sage

1 teaspoon dried thyme

2 cups chicken broth

4 cups milk

Salt and freshly ground black pepper

cook the sausage in a large skillet over high heat until it is no longer pink. Transfer it to the insert of a 5- to 7-quart slow cooker. Add the flour, sage, and thyme to the same skillet and cook for 3 minutes, whisking constantly.

whisk in the chicken broth and bring to a boil. Transfer the mixture to the slow cooker and stir in the milk. Cover and cook on low for 2 hours. Season with salt and pepper.

serve from the cooker set on warm.

makes about 7 cups

Creamy chicken gravy is the only sauce to serve with fried chicken and mashed potatoes, but it also comes in handy for serving with plain grilled chicken or over plain steamed rice. The gravy will stay warm in the slow cooker for hours, so you can set it and forget it while you go about your day. Any leftover gravy can be frozen for up to three months.

6 cups chicken broth

3 cups milk

½ cup (1 stick) unsalted butter, melted

½ cup all-purpose flour

¼ cup reconstituted demi-glace or pan drippings from a chicken, fat skimmed

Salt and freshly ground black pepper

pour the broth and milk into the insert of a 5- to 7-quart slow cooker. Stir together the butter, flour, and any drippings in a small bowl.

whisk the mixture into the chicken broth in the slow cooker. Cover and cook on high for 4 hours or on low for 7 to 8 hours, until the gravy is thickened. Season with salt and pepper. serve from the cooker set on warm.

makes about 10 cups

If you are roasting a turkey, the drippings from the turkey will give your gravy a beautifully rich golden color. If you are making gravy for a slow-cooked turkey breast, you won’t have drippings, because the turkey is steamed rather than roasted; in that case, I recommend that you use a demi-glace to further enhance the flavor and color of your gravy.

½ cup (1 stick) unsalted butter

½ cup all-purpose flour

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cup reconstituted demi-glace or pan drippings from a turkey

8 cups chicken or turkey broth

Salt and freshly ground pepper

melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the drippings and broth and bring to boil.

transfer to the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 4 hours or on low for 7 to 8 hours. Season with salt and pepper.

serve from the cooker set on warm.

makes about 10 cups

Rich beef gravy is a delicious addition to dinner, especially accompanying a standing rib roast and ladled over mashed potatoes. I highly recommend using reconstituted demiglace for this gravy, because the flavor is outstanding. Any leftover gravy can be used for hot roast beef sandwiches or frozen for up to three months.

½ cup (1 stick) unsalted butter

½ cup all-purpose flour

1½ teaspoons dried thyme

1 cup reconstituted demi-glace or pan drippings from a roast

8 cups beef broth

melt the butter in a large saucepan over medium-high heat. Add the flour and cook for 3 minutes, whisking constantly.

whisk in the thyme, demi-glace, and broth and bring to a boil. Transfer to the insert of a 5- to 7-quart slow cooker. Cover and cook on high for 4 hours or on low for 7 to 8 hours.

serve from the cooker set on warm.

makes about 10 cups

Red wine reduction sauces are delicious, and this sauce cooks with the lid off and perfumes your home with the flavors of bold red wine, shallots, thyme, and beef stock. When the sauce is reduced, a simple beurre manié is whisked in just before serving. This reduction is great to have on hand in the freezer. I generally make a batch and use some of it, then freeze the rest for up to three months.

½ cup (¼ stick) unsalted butter, melted

½ cup finely chopped shallots

2 teaspoons dried thyme

2 cups full-bodied red wine

8 cups beef broth or reconstituted demi-glace

½ teaspoon freshly ground black pepper

¼ cup all-purpose flour

combine ¼ cup of the butter, the shallots, thyme, red wine, broth, and pepper in the insert of a 5- to 7-quart slow cooker. Cook uncovered on high for 4 hours, until the mixture is reduced by one-third.

stir the remaining melted butter and the flour together, then whisk into the sauce. Cover and cook for an additional 45 minutes, until the sauce is thickened.

serve from the cooker set on warm.

makes about 10 cups

Pasta sauces and sauces for grilled or roasted entrées are great to have in your freezer ready and waiting. On a day when your slow cooker isn’t otherwise employed, put it to use making a sauce that can be used at another time. Most of the sauces require a bit of sautéing, but then it’s time to let the machine work its magic.

Marinara is a plain tomato sauce that you can flavor however you choose. The initial sauté and subsequent slow cooking result in a delicious sauce to use on pasta, pizza, meats, and vegetables. Marinara will keep in the freezer for up to six months and is terrific to have on hand when you want to make a favorite Italian dish.

¼ cup extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

Pinch of red pepper flakes (optional)

1 teaspoon dried herbs (basil, oregano, and/or rosemary)

Three 28- to 32-ounce cans crushed tomatoes and their juices

2 teaspoons salt

1 teaspoon freshly ground black pepper

½ cup finely chopped fresh Italian parsley (optional)

heat the oil in a small sauté pan over medium-high heat. Add the onion, garlic, red pepper flakes (if using), and dried herbs and sauté until the onion is softened and begins to turn translucent, about 5 minutes.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the tomatoes, salt, and pepper. Cover and cook on high for 4 hours or on low for 8 to 9 hours.

taste and adjust the seasoning. Stir in the parsley (if using).

serve from the cooker set on warm.

makes about 12 cups

Bologna, Italy, is renowned for its culinary riches: mortadella, tortellini, balsamic vinegar, Parmigiano-Reggiano, rich dishes fortified with butter and cream, and, my favorite, pasta with Bolognese sauce. True Bolognese is simmered low and slow on the stovetop, with milk, which enriches the sauce, giving it a luxurious flavor. My favorite pasta to serve with this is wide pappardelle, but choose any noodle you like.

1 tablespoon unsalted butter

2 tablespoons olive oil

1 large sweet onion, such as Vidalia, finely chopped

1 cup finely diced carrot

1 cup finely diced celery

1 clove garlic, minced

1 pound lean ground pork

8 ounces ground veal

8 ounces lean ground beef

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teaspoon ground nutmeg

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teaspoon ground cinnamon

1 cup whole milk

1 cup dry white wine or vermouth

Three 32-ounce cans crushed plum tomatoes (San Marzano tomatoes are best)

Salt and freshly ground black pepper

melt the butter in the oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic and sauté until the vegetables are softened. Add the meats and sauté until no longer pink, breaking up any large chunks with a wooden spoon.

spoon off any fat or water from the pan until the pan is dry (see savvy). Add the nutmeg and cinnamon and sauté for another 2 minutes to allow the flavors to blend. Stir in the milk and boil until the milk has just about evaporated.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the wine and tomatoes and stir to blend. Cover and cook the sauce on high for 6 to 7 hours. Season with salt and pepper.

serve from the cooker set on warm.

makes 10 cups sauce

fat savvy

A great way to remove fat and water from the skillet is to use a bulb baster (it’s not just for turkey!). Don’t pour the fat down your drain because it could clog it. Instead, cool the fat, pour it into a zipper-top plastic bag, and dispose of it in the garbage.

When a friend’s daughter and son-in-law were coming to visit, she was panicking about what to cook for them because they were vegan, meaning they ate no animal products, thus eliminating any dishes with butter, cheese, or eggs. Since pasta is a great entrée, I developed this sauce recipe for them, and it’s terrific to simmer in the slow cooker. Whether you are a vegan or not, the chunky vegetables and aromatic herbs make this a delicious sauce for pasta, but it can also be used for pizza. For meat eaters, it is also terrific over grilled chicken, fish, or beef.

2 tablespoon extra-virgin olive oil

2 cloves garlic, minced

½ teaspoon red pepper flakes

1 large onion, coarsely chopped

2 portobello mushrooms, coarsely chopped

1 medium red bell pepper, seeded and coarsely chopped

1 medium yellow bell pepper, seeded and coarsely chopped

1 tablespoon dried oregano

2 teaspoons dried basil

Salt

2 tablespoons balsamic vinegar

Two 32-ounce cans crushed plum tomatoes (see savvy)

Freshly ground black pepper

heat the oil in a large sauté pan over medium-high heat. Add the garlic and red pepper flakes, and sauté until the garlic is fragrant, about 1 minute. Add the onion and sauté until the onion begins to soften, another 2 minutes. Add the remaining vegetables, the oregano, basil, and 2 teaspoons salt and sauté until the vegetables give off some liquid, about 5 minutes.

using a slotted spoon, transfer the vegetables to the insert of a 5- to 7-quart slow cooker. Stir in the vinegar and tomatoes. Cover and cook on high for 4 hours or on low for 8 hours. Season with salt and pepper.

serve from the cooker set on warm.

makes 8 cups

tomato savvy

If you have cans of whole plum tomatoes, crush the tomatoes in your hand and add to the sauce along with their juices.

sauce savvy

Because this recipe makes 8 cups, there will be extra to freeze for another meal. Generally 2 cups of sauce is enough for 1 pound pasta, but many people like a lot of sauce. The sauce may be frozen for up to 4 months, without any problem, and will keep refrigerated for up to 1 week.