Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking - Softcover

O'Dea, Stephanie

Softcover

ISBN 10: 1401310044 ISBN 13: 9781401310042

Verlag: Balance, 2009

Inhaltsangabe

Make It Fast, Cook It Slow is the first cookbook from Stephanie O'Dea, the extremely popular slow cooking blogger: affordable, delicious, nutritious, and gluten-free recipes to delight the entire family.

In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single day for an entire year, and write about it on her very popular blog. The result: more than three million visitors, and more than 300 fabulous, easy-to-make, family-pleasing recipes, including:

• Breakfast Risotto
• Vietnamese Roast Chicken
• Tomatoes and Goat Cheese with Balsamic Cranberry Syrup
• Falafel
• Philly Cheesesteaks
• Creme Brulee

-- and much more. Make It Fast, Cook It Slow is the perfect cookbook for easy, quick prep, inexpensive ingredients, and meals that taste like you spent hours at the stove.

Über diesen Titel

Über die Autorin bzw. den Autor

Stephanie O'Dea is the author of Totally Together: An Organizational Journal for the Busy Household. O'Dea developed a following of over 20,000 daily readers on her blog, A Year of CrockPotting (crockpot365.blogspot.com). O'Dea has a background in child development and psychology, and holds a degree in English Literature from San Francisco State University. She currently lives in the San Francisco Bay Area with her husband and two daughters.

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MAKE IT Fast, COOK IT Slow

The BIG Book of Everyday SLOW CookingBy Stephanie O'Dea

HYPERION

Copyright © 2009 Stephanie O'Dea
All right reserved.
ISBN: 978-1-4013-1004-2

Contents

INTRODUCTION...........................1BEVERAGES..............................6APPETIZERS.............................18BREAKFAST..............................42BAKING.................................62SIDE DISHES............................76BEANS..................................114PASTA & CASSEROLES.....................140SOUPS & STEWS..........................168SEAFOOD................................214POULTRY................................234MEATLESS MAINS.........................280MEAT...................................294TAKEOUT FAKE-OUT.......................348SNACKS & FONDUE........................382DESSERTS...............................400FUN STUFF..............................428ACKNOWLEDGMENTS........................441INDEX..................................445

Chapter One

BEVERAGES

Serving hot beverages during a party, play group, or meeting is such a fun use for the slow cooker. Visitors will love lining up for their drinks, and the house smells marvelous while the beverage stays hot. When serving guests, provide a ladle and keep the slow cooker lid off with the pot turned to low. When the lid is off, the drink will not remain hot enough if on the warm setting.

CHAI TEA LATTE HOLIDAY PUNCH (NONALCOHOLIC) HOT BUTTERED RUM GINGERBREAD LATTE MULLED WINE PEPPERMINT HOT CHOCOLATE/ PEPPERMINT MOCHA PUMPKIN SPICE LATTE WASSAIL

CHAI TEA LATTE

serves 2 to 4

* * *

The Ingredients

4 cups milk 1/4 teaspoon ground cloves i/2 teaspoon ground ginger ] teaspoon vanilla extract 1 tablespoon sugar (I like baker's sugar because it dissolves nicely) 4 cinnamon sticks (or 2 teaspoons ground cinnamon) 4 cardamom pods 4 tea bags (black tea)

* * *

The Directions

Use a 4-quart slow cooker. Put milk into the stoneware, and stir in the spices, vanilla, and sugar. Float the cinnamon sticks, cardamom pods, and tea bags on top. Cover and cook on high for 2 hours, or until heated through.

The Verdict

Of the different hot beverages I've made in the slow cooker, this is my least favorite, but it's because I'm just not a fan of tea. My husband, Adam, and I joked that a shot of espresso would really liven it up. But! If you like tea, and are spending $4 for store-bought lattes a few times a week, you should give this a try. I've gotten quite a few nice e-mails about this tea. Apparently it tastes just like the "real" thing.

HOLIDAY PUNCH (NONALCOHOLIC) serves 6

* * *

The Ingredients

4 cups cranberry juice 4 cups pineapple juice 1/3 cup hot tamales candy 6 cinnamon sticks

* * *

The Directions

Use a 4-quart slow cooker. Combine the juices in the stoneware, and add the hot tamales. Cover and cook on high for 2 hours, or on low for 4 to 5 hours. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony flavor. Ladle the punch into mugs and garnish with a cinnamon stick if desired.

The Verdict

This is the easiest hot drink I have made in the slow cooker, and the kids liked it the most. They drank two mugs each after school, and another after dinner. I really liked it a lot, too, and had two servings while watching Oprah. Adam only got a taste; he should have come home earlier!

HOT BUTTERED RUM serves 5

* * *

The Ingredients

4 cups warm water 1 cup dark brown sugar, firmly packed 4 tablespoons (1/2 stick) butter pinch of salt (even if your butter is salted, go ahead and add it) 2 cinnamon sticks 3 whole cloves 1/4 teaspoon ground nutmeg, plus more for garnish (optional) TO ADD LATER shot or two of rum splash of eggnog ground cinnamon (optional)

* * *

The Directions

Use a 4-quart slow cooker. Add the water, brown sugar, butter, salt, cinnamon sticks, cloves, and nutmeg to the crock. Cover and cook on high for 1 to 2 hours, or until the butter has melted and the mixture is quite hot. Ladle into a mug with a shot or two of rum, and add a splash of eggnog. Garnish with a sprinkle more nutmeg and cinnamon, if you like.

The Verdict

We had this on Christmas Day, and it was delicious. My mother-in-law even liked this, and she usually doesn't drink alcohol. Keep in mind that if your eggnog is right from the fridge, it will make the butter harden in the mug if you acid too much (ask me how I know this ...). It would be better to take a bit out of the fridge and let it warm to room temperature while the butter and sugar cook in the crock. My sister-in-law was pregnant, and she enjoyed plain eggnog with the butter and brown sugar.

GINGERBREAD LATTE serves 2 to 4

* * *

The Ingredients

4 cups milk 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 teaspoons ground ginger 1/2 cup sugar 2 teaspoons vanilla extract 1/2 cup strong black coffee, or 1 freshly brewed shot of espresso, per serving Cinnamon sticks, whipped cream (garnish)

* * *

The Directions

Use a 2-quart slow cooker. Put the milk into the stoneware, and whisk in the dried spices, sugar, and vanilla. Don't add the coffee. Cover and cook on low for 3 hours, or high for 1 to 2 hours. The milk should be quite hot, but if your slow cooker tends to get hot enough to boil, keep an eye on it. Don't let the milk boil. Pour into hot coffee or espresso. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

The Verdict

I think this might be my favorite coffee drink I've made. It really hit the spot on a cloudy day around 3:00 p.m. when I really, really wanted to climb into bed for a nap, but didn't have the time. After four or five sugar cookies and a latte, I was wide awake until 1:00 a.m. With any luck, you can have the same experience. The kids both had a cup of the warm milk mixture with whipped cream and were delighted. Adam didn't get to try any, but I did save my mug for him to smell-I'm thoughtful that way.

MULLED WINE serves 10

* * *

The Ingredients

2 (750 ml) bottles dry red wine (I used Cabernet Sauvignon) 1 cup freshly squeezed orange juice (about 3 oranges) 3/4 cup sugar 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 4 cinnamon sticks 4 whole cloves 2 more oranges (one to float on top, and one for garnish wedges)

* * *

The Directions

Use a 6-quart slow cooker. Pour the wine into the stoneware, and squeeze the oranges to get 1 cup of juice. I'm sure you could get away with using store-bought juice, but the pulp floating around is what's kind of neat about mulled wine; it's more rustic this way. Stir in the sugar and ground spices. Float the cinnamon sticks and whole...

Details zur Ausgabe

• Verlag: Balance
• Erscheinungsdatum: 2009
• Sprache: Englisch
• ISBN 10: 1401310044
• ISBN 13: 9781401310042
• Einband: Taschenbuch
• Anzahl der Seiten: 464
• Kontakt zum Hersteller: PALMETTO; spicardi@free.fr; ; 4 rue Fernand Laguide; Corbeil Essonnes; Ile de France; 91100; Frankreich