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slow cooking More than 125 tempting recipes with hectic schedules in mind
Kim Laidlaw
6 A NEW TAKE ON SLOW COOKING
17 BEEF AND LAMB 59 PORK 9 3 CHICKEN 14 7 SEAFOOD 16 9 LEGUMES AND GRAINS 19 7 VEGETABLES 21 6 INDEX
Korean Beef and
Kimchi Stew Kimchi and gochujang—a gochujan g—a spicy, slightly sweet Korean hot-pepper paste—infuse this stew with authentic Korean flavor and plenty of umami. You You can find gochujang at many well-stocked well-stocked markets or Asian markets. Serve lots of steamed rice ri ce alongside.
�ngredients 2 tablespoons canola oil
�tep by �tep BUILD FL AVO AVOR R (OPTIONAL) Put the slow-cooker insert on the stove top
1 red onion, finely chopped
over medium-high heat, then add the oil and warm until hot. Add half of the ribs and cook, turning as needed, until evenly browned, 10—12 minutes. Using tongs, transfer to a plate. Repeat with the remaining ribs, add to the plate, and set aside.
1 carrot, peeled and finely chopped
QUICK COOK If you have included the browning step, pour off all but
1 tablespoon minced garlic
about 2 tablespoons of the fat from the insert and return the insert to medium-high heat. If you are starting here, put the slow-cooker insert on the stove top over medium-high heat, then add the oil and warm until hot. Add the onion, carrot, garlic, and ginger and cook, stirring, until softened, about 5 minutes. Whisk in the flour and cook, stirring, until fully corporated, 30—60 seconds. Pour in the broth and soy sauce. Add the kimchi, ochujang, 1 sugar, and ⁄ 2 teaspoon salt, and stir well. Bring the liquid to a boil.
4 lb (2 kg) English-cut beef short ribs Kosher salt and freshly ground pepper
1 tablespoon peeled and minced fresh ginger 1
⁄ 4 cup (1 1 ⁄ 2 oz/45 g) all-purpose flour
1 cup (8 fl oz/250 ml) low-sodium chicken broth ⁄ 2 cup (8 fl oz/250ml) low-sodium soy sauce 1
⁄ 2 cup (2 1 ⁄ 2 oz/75 g) kimchi
1
⁄ 4 cup (2 oz/60 g) gochujang
SLOW COOK Transfer the insert to the slow cooker and add the ribs,
submerging them in the liquid. Cover and cook on the low-heat setting for 7 hours. The meat should be tender.
1
1
ASSEM BLE Transfer the ribs to a platter and cover to keep warm. Using
⁄ cup (2 oz/60 g) firmly packed dark brown sugar
a large spoon, skim off and discard as much fat as possible from the surface of the cooking liquid.
Sliced green onions (white and pale green parts) and toasted sesame seeds for garnish
SERVE Spoon the cooking liquid over the ribs, garnish w ith green onions
4
and sesame seeds, and serve right away.
make� 4—6 �erving�
28
Pork Shoulder with
Sauerkraut and Apples In this German-influenced recipe, the tangy flavor of sauerkraut and the sweetness of apples complement the richness of slow-simmered pork. The prep is minimal and the cooking time is long and unattended, perfect for a busy day. Serve with roasted potatoes.
�ngredients 1 boneless pork shoulder roast, 4—5 lb (2—2.5 kg), tied with string by the butcher Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, if including the optional browning step 2 tablespoons canola oil 1 yellow onion, thinly sliced 3 Golden Delicious apples, peeled, halved, cored, and cut into wedges 1 tablespoon fresh thyme leaves ⁄ 2 cup (4 fl oz/125 ml) dry white wine
1
2 lb (1 kg) sauerkraut, squeezed dry ⁄ 4 cup (2 oz/60 g) firmly packed dark brown sugar 1
1 tablespoon caraway seeds
make� 4—6 �erving�
�tep by �tep PREP Season the pork generously with salt and pepper.
(OPTIONAL) NAL) Put the slow-cooker slow-cooker insert on the stove BUILD FLAVOR (OPTIO top over medium-high heat, heat, then add t he butter and oil and wa rm unti l hot. Add the pork and cook, t urning f requently, until browned on all sides, about 10 minutes. Transfer to a plate and set aside. included the browning step, pour off all but QUICK COOK If you have included 2 tablespoons of the fat from the insert and retu rn the insert to mediumhigh heat. If you are st arti ng here, put the slow-cooker slow-cooker insert on the stove top over medium-high heat, heat, then add t he oil and warm until hot. Add t he onion, apples, apples, and t hyme and sauté until t he onion and apples are lightly browned, 8—10 8 —10 minutes. Transfer Tra nsfer to a bowl b owl and set aside. as ide. Pour off the fat from the insert a nd return the inser t to medium-high heat. Add the wine and deglaze the insert, st irring and scraping up t he browned bits bit s on the insert in sert bottom b ottom w ith a wooden woode n spoon. Pou r the wine w ine mixt ure into a bowl and set aside. Cover the bottom of the insert with the sauerkraut, then sprinkle it evenly with t he sugar and caraway seeds. Place the pork on top and surround with t he apple mixture. Pour in the wine mixture. inse rt to the slow cooker, cover, and cook SLOW COOK Transfer the insert on the low-heat setting for 8 hours. The pork should be fork-tender. ASSEM BLE Transfer the pork to a cutting board, tent with alum inum
foil, and let rest for 10 mi nutes. Using a large, sharp knife, c ut the pork 1 across the grai n into slices about ⁄ 2 inch (12 mm) thick, removing t he strings as you slice. SERVE Spoon the sauerkraut, apples, and cooking ju ices onto a large
platter. Top with the pork slices and serve right away.
77
Easy Cassoulet with
Sausage, Bacon, and Riesling This quick-to-assemble version of a traditional French cassoulet features smoked sausage, thick-cut bacon, and creamy white white beans. Pour the remainder of the wine with the meal, and accompany with a salad with a mustard vinaigrette.
�ngredients 1 lb (500 g) thick-cut bacon slices, finely chopped 1 lb (500 g) fully cooked smoked pork sausages such as kielbasa 1 carrot, peeled and finely chopped
�tep by �tep over medium QUICK COOK Put the slow-cooker insert on the stove top over heat, then add the bacon and fry, stirring occasionally, until the fat is rendered, about 10 minutes. With a slotted spoon, transfer t he bacon to a plate. Raise the heat to medium-high, and add the sausages. Cook the sausages,, tur ning them as needed sausages needed,, until evenly browned, about 4 minutes total. Transfer the sausages to a plate with the bacon.
1 yellow onion, finely chopped 1 teaspoon minced garlic 1
⁄ 4 cup (1 1 ⁄ 2 oz/45 g) all-purpose flour
2 tablespoons Dijon mustard 1 cup (8 fl oz/250 ml) Riesling or other fruity white wine 1 cup (8 fl oz/250 ml) low-sodium chicken broth 2 tablespoons firmly packed dark brown sugar 1
⁄ 2 teaspoon ground coriander
Carefully pour off all but 2 t ablespoons of the fat from the insert and return the insert to medium-high heat. Add the carrot, onion, and garlic and sauté until softened, 3—5 minutes. Whisk in the flour and mustard and cook, stirring, until the flour is fully incorporated, 30—60 seconds. Pour in the wine and simmer until it evaporates, about 2 minutes. Whisk in the broth, sugar, coriander, coriander, cloves, and a few grinds of pepper and b ring to a boil. cooker, add the beans, SLOW COOK Transfer the insert to the slow cooker, sausages, and bacon and sti r to mix . Cover and cook on the low-heat sausages, low-heat setting for 3 hours. The sausages should be heated through and tender. away. SERVE Spoon the cassoulet onto a servi ng platter and serve r ight away.
1
⁄ 4 teaspoon ground cloves
Freshly ground pepper 2 cans (15 oz/470 g each) white beans, drained and rinsed
make� 4—6 �erving�
90
Indian Fish Curry This enchanting curry curr y boasts a vivid yellow color and bright flavors from a medley of spices. The fish itself i tself cooks in very little time, but slowly simmering the sauce in advance helps the flavors of the spices to bloom. Serve over hot cooked basmati rice.
�ngredients ⁄ 3 cup (3 fl oz/80 ml) canola oil
1
1 yellow onion, finely chopped 2 cloves garlic, minced 2 small hot green chiles, seeded and minced 1-inch (2.5-cm) piece fresh ginger, peeled and grated 1 tablespoon ground cumin
�tep by �tep QUICK COOK Place the slow-cooker slow-cooker insert inser t on the stove top over
medium-high heat, then add the oil and warm until hot. Add the onion and cook, stirring, until it begins to turn golden, 5—7 5—7 minutes. Stir in the garlic, chiles, ginger, cumin, coriander, mustard, and turmeric and cook, stirri ng, until the spices are fragrant and evenly coat the onion, about 1 minute. Add the tomatoes, sugar, and 1 teaspoon salt and cook, stirring, until the tomatoes begin to release their juices, about 1 minute. Pour 1 in 1 ⁄ 2 cups (12 fl oz/375 ml) water and deglaze the insert, sti rring and scraping up the browned bits on the insert bottom with a wooden spoon. Bring to a boil.
2 teaspoons ground coriander 2 teaspoons brown mustard seeds 2 teaspoons ground turmeric 2 tomatoes, seeded and chopped 1 tablespoon sugar Kosher salt 2 lb (1 kg) firm, mild white fish fillets such as tilapia, cod, or halibut, cut into 1-inch (2.5-cm) chunks
ins ert to the slow cooker. Cover and cook on SLOW COOK Transfer the insert the low-heat setting for 2 hours. Check the sauce halfway through the total cooking time; if it seems to be getting too thick, stir in more water, 1 2 cup (4 fl oz/125 ml) at a time. Uncover and add the fish, stirring about ⁄ gently to coat it with the sauce. Re-cover and continue to cook on the low-heat setting for about 30 minutes longer. The fish should be opaque throughout and the sauce should be thick. Season with salt. SERVE Transfer the curry to individual bowls and garnish with the
cilantro. Serve right away.
3 tablespoons chopped fresh cilantro
make� 6—8 �erving�
150 15 0
Asparagus, Leek, and
Lemon Risotto The slow cooker makes pretty quick work of this risotto, so don’t stray too far once you have put it on to cook. Medium-thick asparagus spears are the best choice here; avoid pencil-thin or extra-thick stalks. Serve this ode-to-spring dish di sh with a salad made with fresh peas and shaved ricotta salata for an elegant meal.
�ngredients
�tep by �tep
4 tablespoons (2 oz/60 g) unsalted butter
QUICK COOK Put the slow-cooker insert on the stove top over medium
2 leeks, white and pale green parts, trimmed, quartered lengthwise, and sliced
heat, then add 2 tablespoons of the butter and warm until melted. Add the leeks and a big pinch of salt and cook, stir ring, until softened, about 4 minutes. Transfer to a bowl.
Kosher salt
⁄ 2 cup (4 fl oz/125 ml) dry white wine
Return the in sert to medium heat, add the remaining 2 tablespoons butter and the oil, and warm until hot. Add the rice and cook, stirring, until toasted and golden, about 4 minutes. Add the wine and simmer, stirring occasionally, until completely absorbed, about 1 minute. Return the leeks to the insert.
Grated zest and juice of 1 lemon, preferably Meyer
inse rt to the slow cooker. Add the lemon zest SLOW COOK Transfer the insert
1 tablespoon olive oil 2 cups (14 oz/440 g) Arborio or Carnaroli rice 1
6 cups (48 fl oz/1.5 l) low-sodium chicken or vegetable broth, heated, plus more if needed
and juice, the broth, and 1 teaspoon salt and stir to mi x well. Cover and cook on the high-heat setting for 30 minutes.
1 lb (500 g) asparagus, tough ends trimmed and spears cut crosswise on the diagonal into 1-inch (2.5-cm) pieces
Uncover and stir in the asparagus. Re-cover and continue to cook on the high-heat setting for 30 minutes longer. The rice should be tender but slightly a l dente at the center of each g rain a nd the mi xtu xture re should be creamy.
⁄ 2 cup (2 oz/60 g) freshly grated Parmesan cheese
ASSEM BLE Uncov Uncover er and stir in the Parmesan, then taste a nd adjust
1
the seasoning with salt. If the risotto is too thick, thin with hot broth to the desired consistency.
make� 6 �erving�
SERVE Spoon into shallow bowls or onto plates and serve right away.
1911 19
Spring Sprin g Vegetabl egetable e Ragout Ragout This is the perfect way to use spring’s bounty of vegetables, including new potatoes, leeks, and baby artichokes. Serve alongside soft polenta, or top with fried or poached eggs for a heartier meal. For a vegetarian dish, omit the bacon.
�ngredients 6 oz (185 g) new potatoes or small red potatoes, cut into 1-inch (2.5-cm) pieces 3 leeks, white and pale green parts, halved lengthwise, then cut crosswise 1 ⁄ 4 inch inch (6 mm) thick 1 lb (500 g) fresh baby artichokes, trimmed and halved lengthwise, or 1 package (14 oz/440 g) frozen artichoke hearts, thawed and halved lengthwise 1 cup (6 oz/185 g) cherry or grape tomatoes, halved 10 cloves garlic, smashed ⁄ 2 yellow onion, finely chopped
1
⁄ 4 cup cup (2 fl oz/60 ml) dry white wine
1
⁄ 4 cup cup (2 fl oz/60 ml) low-sodium vegetable or chicken broth 1
�tep by �tep In the slow cooker, cooker, combine the potatoes, leeks, fresh artichokes (if u sing frozen heart s, reserve for adding later), tomatoes, 1 garlic, onion, wine, broth, oil, v inegar, thyme, ⁄ 2 teaspoon salt, and several grinds of pepper and sti r to mix well. Cover and cook on the low-heat lowheat setting for 3 hours. If using frozen art ichoke hearts, add them to the slow cooker after 2 hours of cooking and stir well. T he vegetables should be tender. SLOW COOK
In a fryi ng pan over medium medium heat, fry the bacon until crisp, about 5 minutes. Transfer to paper towels to drain. About 30 minutes before the t he ragout is ready, add the p eas, re-cover, and cook co ok unti l the peas are warmed through. ASSEM BLE
Remove and discard the thyme, then stir in the mint and basil. Transfer the vegetables and some of of their juices to a serving b owl or individual plates. Cru mble the bacon into large pieces and scatter over the top. Serve right away. SERVE
2 tablespoons olive oil 4 teaspoons white wine vinegar 2 sprigs fresh thyme Kosher salt and freshly ground pepper 4 slices bacon 1 1 ⁄ 2 cups (7 1 ⁄ 2 oz/235 g) fresh or thawed frozen English peas 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh basil
make� 4—6 �erving�
21 4
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