Slow Cooker: The Best Cookbook Ever (57 page)

Not quite bagels with lox, this strata uses leftover grilled or poached salmon, and bagels as the bread. If you have no bagels on hand, egg bread or a white bread with some structure, like Pepperidge Farm, would be fine.

6 large eggs

1 cup whole or low-fat milk

1 cup sour cream (low fat is okay), plus additional for serving

3 cups cooked salmon in chunks

¼ cup chopped fresh dill

¼ cup finely chopped red onion

2 teaspoons grated lemon zest

½ teaspoon freshly ground white pepper

6 plain or egg bagels, cut into ½-inch pieces

One 8-ounce package cream cheese, cut into ½-inch cubes

½ cup drained and chopped capers for serving

Lemon wedges for serving

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

whisk together the eggs, milk, and sour cream in a large mixing bowl until smooth. Fold in the salmon, dill, onion, lemon zest, and pepper. Add the bagel pieces and mix, saturating the bread.

transfer half the mixture to the slow cooker and dot with half the cream cheese cubes. Repeat the layers. Cover and cook on low for 4 hours, until the strata is cooked through (170°F on an instant-read thermometer). Remove the lid and cook for an additional 30 minutes.

serve the strata from the cooker set on warm with the additional sour cream, capers, and the lemon wedges on the side.

serves 6–8

This south-of-the-border dish is filled with nuggets of sausage, cheese, and green chiles. A great wake-up call any day of the week, it also makes a fine light dinner along with a fruit salad and corn muffins.

1½ pounds bulk pork sausage

2 medium onions, finely chopped

1 Anaheim chile, cored, seeded and finely chopped

1 medium red bell pepper, seeded and finely chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

One 16-ounce package frozen shredded hash brown potatoes, defrosted, or 2 cups fresh shredded hash browns

6 large eggs, beaten

1 cup milk

1 cup mayonnaise

1 cup prepared salsa (your choice of heat)

2 cups shredded mild Cheddar cheese, or 1 cup shredded mild Cheddar mixed with 1 cup shredded pepper Jack cheese

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

cook the sausage in a large skillet over high heat until it is no longer pink, breaking up any large pieces with the side of a spoon.

remove all but 1 tablespoon of fat from the pan and heat over medium-high heat. Add the onions, chile, bell pepper, cumin, and oregano and sauté until the onions are softened and translucent, 5 to 6 minutes. Transfer the mixture to a bowl and allow to cool.

add the potatoes to the bowl and stir to blend. In a smaller bowl, whisk together the eggs, milk, and mayonnaise. Pour over the sausage and potato mixture and stir to combine.

transfer half the mix ture to the slow-cooker insert, then cover with half the salsa and half the cheese. Repeat the layers with the remaining ingredients. Cover and cook on high for 2½ to 3 hours, until the casserole is puffed, and cooked through (170°F on an instant-read thermometer). Remove the cover and allow the frittata to rest for 30 minutes.

serve from the cooker set on warm.

serves 8

Delicate leeks and shredded zucchini flavor this delicate frittata, with tangy goat cheese and basil.

4 tablespoons (½ stick) unsalted butter

2 leeks, finely chopped, using the white and some of the tender green parts

3 cups grated zucchini, coarsely shredded

¼ cup finely chopped fresh basil

1½ teaspoons salt

½ teaspoon hot sauce

8 cups torn stale firm bread cubes

12 ounces goat cheese, crumbled

10 large eggs

3 cups milk

¼ cup finely chopped fresh chives for garnishing

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

melt the butter in a medium skillet over medium-high heat. Add the leeks, zucchini, and basil and sauté until the moisture in the pan has evaporated. Season with the salt and hot sauce and let cool to room temperature.

place half the bread in the slow-cooker insert and spread half the zucchini mixture over the bread. Top with half the goat cheese. Repeat the layers with the remaining bread, zucchini mixture, and goat cheese. Whisk together the eggs and milk in a large bowl. Pour into the slow-cooker insert and press down on the ingredients to saturate the bread. Cover and cook on low for 4 hours, until cooked through (170°F on an instant-read thermometer). Remove the lid and cook for an additional 30 minutes.

garnish with the chives and serve from the cooker set on warm. (The warm setting will keep this at a constant temperature without drying it out, making it a great dish for a brunch.)

serves 8–10

Side dishes make the meal. If your stovetop and oven are taken up with other chores, the slow cooker comes to the rescue with some delicious options that can be served directly from the pot.

Tiny cippolini onions and meaty cremini mushrooms slowly simmer in this dish along with green beans in a soy and garlic butter sauce. This makes a great side dish to serve at the holidays or for a family get-together. Cold leftover beans may be made into a salad by tossing them with oil and rice vinegar.

½ cup (1 stick) unsalted butter, melted

¼ cup soy sauce

2 tablespoons rice wine (mirin) or dry sherry

2 cloves garlic, minced

24 cippolini onions, peeled

8 ounces cremini mushrooms, quartered

2 pounds green beans, ends trimmed, cut into 1-inch lengths

combine the butter, soy sauce, rice wine, and garlic into the insert of a 5- to 7-quart slow cooker and stir to blend.

add the remaining ingredients and toss to coat with the butter mixture. Cover and cook on low for 4 to 5 hours, until the beans and onions are tender.

drain the liquid from the vegetables and serve the vegetables immediately.

serves 6–8

This recipe is from my childhood. My mom would stuff artichokes and braise them on the stovetop; the smells at my house were nothing like the tuna noodle smells at my friends’ homes. The garlicky, cheesy bread stuffing would stick to the leaves of the artichokes, and the best part was finally getting to eat those delicious hearts. The slow cooker makes this recipe even simpler since you don’t have to watch them as they cook. The artichokes are terrific either hot or at room temperature and make a great starter or side dish.

½ cup extra-virgin olive oil

1½ cups dry white wine or vermouth

2 cloves garlic, peeled

6 black peppercorns

Juice of 1 lemon

6 large globe artichokes, tough outer leaves peeled away, stems trimmed flush with the bottom

4 cups fresh bread crumbs

½ cup grated Parmesan cheese

1½ cups grated Romano cheese

4 cloves garlic, minced

Grated zest of 1 lemon

¼ cup finely chopped fresh basil

¼ cup finely chopped fresh Italian parsley

1 teaspoon freshly ground black pepper

combine ¼ cup of the oil, the wine, garlic, peppercorns, and lemon juice in the insert of a 5- to 7-quart slow cooker. Using your fingers, loosen the artichoke leaves so there are spaces for the stuffing between them. Combine the bread crumbs, cheeses, garlic, lemon zest, basil, parsley, and pepper in a small bowl.

push the stuffing, using a spoon, into the spaces between the leaves; the artichokes will begin to get fatter the more stuffing you put in. Arrange the artichokes in the slowcooker insert and drizzle with the remaining ¼ cup oil. Cover and cook on low for 5 hours, until a leaf can be easily released and the artichoke heart is tender when pierced with the tip of a sharp knife.

serve the artichokes warm or at room temperature as a first course or a side dish.

serves 6

When it’s artichoke season in the Salinas valley, I rev up the slow cooker for braised globe artichokes. Lemon, thyme, bay leaves, white wine, peppercorns, and garlic infuse the artichokes with a delicious flavor. Serve the whole artichokes as a starter or as a side dish with grilled meats, poultry, or seafood, accompanied by a garlic mayonnaise or lemon butter. Leftover artichokes may be refrigerated for up to two days.

2 large lemons, cut into quarters

2 bay leaves

1 teaspoon dried thyme

2 cups dry white wine or vermouth

10 black peppercorns

6 cloves garlic, peeled

6 large globe artichokes, tough outer leaves peeled away, stems trimmed flush with the bottom

squeeze the lemons into the insert of a 5- to 7-quart slow cooker. Add the lemon rinds, bay leaves, thyme, wine, peppercorns, and garlic.

arrange the artichokes stem-side down in the slow-cooker insert. Cover and cook on low for 4½ to 5 hours, until the leaves release easily and the heart is tender when pierced with the tip of a sharp knife.

remove the artichoke hearts from the cooker and serve hot or at room temperature.

serves 6

artichoke savvy

To remove the choke from the artichoke, gently separate the middle leaves with your fingers until the tiny leaves that cover the choke are exposed. Pull the tiny leaves off to expose the choke. Using a teaspoon, gently scrape the choke off the artichoke bottom.

I have to admit, as a child Brussels sprouts were not a favorite, even though my mother would lovingly slow-sauté them in garlic-infused olive oil. It wasn’t until I discovered the difference made by separating the leaves that I become a fan. Adding crispy pancetta, an Italian salt-cured pork, sealed the deal! The sprouts are delicious hot, warm, or at room temperature.

½ cup extra-virgin olive oil

3 ounces pancetta, finely chopped (see savvy)

3 cloves garlic, sliced

2 pounds Brussels sprouts, ends trimmed, cut into quarters, and leaves separated

1½ teaspoons salt

½ teaspoon freshly ground black pepper

heat the oil in a medium sauté pan over high heat. Add the pancetta and cook until crispy. Remove it to paper towels to drain. Add the garlic to the pan and cook over low heat until it begins to turn golden, being careful not to let it get brown.

pour the oil and garlic into the insert of a 5- to 7-quart slow cooker. Stir in the sprouts, salt, and pepper. cover and cook on high for 1 hour, until the leaves are tender. Stir in the pancetta and cook for another 30 minutes.

serve hot or at room temperature.

serves 6

pancetta savvy

If pancetta isn’t available, finely diced prosciutto may be substituted.

When do ordinary mashed potatoes become “diva” mashed potatoes? When you can make them ahead of time and then heat them in a slow cooker. These mashed potatoes are similar to the
ultimate mashed potatoes
in their preparation, but they have all the delicious additions of a loaded baked potato.

8 large russet potatoes, peeled and cut into 1-inch chunks

4 tablespoons (½ stick) unsalted butter

1 cup finely shredded mild Cheddar cheese

One 8-ounce package cream cheese at room temperature

1 cup sour cream

4 green onions, finely chopped, using the white and tender green parts

8 strips bacon, cooked crisp, drained, and crumbled

Salt and freshly ground black pepper

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

cook the potatoes in salted water to cover until tender when pierced with the tip of a sharp knife. Drain the potatoes thoroughly and place in the bowl of an electric mixer.

add 2 tablespoons of the butter, ½ cup of the Cheddar, the cream cheese, and sour cream and beat until fluffy and light. Stir in the green onions and bacon and season with salt and pepper. Transfer the potato mixture to the slow-cooker insert and top with the remaining butter and cheese.

cover and cook on low for 3 to 4 hours, until the butter is melted and the potatoes are heated through.

serve the potatoes from the cooker set on warm.

serves 8