Slow Cooker Ropa Vieja

SLOW COOKER ROPA VIEJA

Serves 6 to 8.  

This classic Cuban Creole dish combines shredded beef with bell peppers and onions in a flavorful sauce. We slightly prefer skirt steak to flank steak because it has a more tender texture, but it can be difficult to find. Serve with rice.

INGREDIENTS

Meat
2	tablespoons vegetable oil
2	medium onions , minced
1/4	cup tomato paste
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
	Salt
2 1/2	cups water
1/4	cup soy sauce
2	bay leaves
2 1/2	pounds skirt steak or flank steak, cut into 3-inch pieces (see note)
	Ground black pepper
Peppers and Sauce
1	(14.5-ounce) can diced tomatoes
2	tablespoons vegetable oil
2	large red bell peppers , stemmed, seeded, and sliced into thin strips
2	large green bell peppers , stemmed, seeded, and sliced into thin strips
1	medium onion , halved and sliced thin
	Salt
3	medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
1	teaspoon dried oregano
3/4	teaspoon ground cumin
1/2	cup dry white wine
1/2	cup pimento stuffed green olives , rinsed and halved
2	tablespoons minced fresh parsley leaves
1 - 3	tablespoons white wine vinegar
	Ground black pepper

INSTRUCTIONS

1. 1. FOR THE MEAT: Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onions, tomato paste, garlic, and 1/4 teaspoon salt and cook, stirring often, until softened and lightly browned, 8 to 10 minutes. Stir in the water, scraping up any browned bits.
2. 2. Transfer the mixture to the slow cooker and stir in the soy sauce and bay leaves until evenly combined. Season the meat with salt and pepper and nestle it in the slow cooker. Cover and cook, either on low or high, until the meat is tender, 9 to 11 hours on low or 5 to 7 hours on high.
3. 3. Transfer the meat to a platter and cool slightly. Using 2 forks, shred the meat into small pieces, discarding any fat. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Measure out and reserve 2 cups of the cooking liquid, discarding any extra liquid.
4. 4. FOR THE PEPPERS AND SAUCE: Pulse the tomatoes with their juice in a food processor until coarsely pureed, about 7 pulses, and set aside. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the bell peppers, onion, and 1/2 teaspoon salt and cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes. Stir in the garlic, oregano, and cumin and cook until fragrant, about 1 minute. Stir in the wine, scraping up any browned bits. Stir in the processed tomatoes, olives, and 2 cups reserved cooking liquid from the meat, bring to a simmer, and cook, stirring often, until the peppers are soft and the sauce has thickened slightly, 12 to 15 minutes.
5. 5. Stir in the shredded meat and continue to cook until the meat is heated through and the flavors have combined, about 5 minutes. Stir in the parsley and 1 tablespoon of the vinegar. Season with the remaining 2 tablespoons vinegar, salt, and pepper to taste before serving

Thomas Keller's Cassoulet

Thomas Keller's Slow-Cooker Cassoulet

Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or poultry. This recipe is from Williams-Sonama and features an adaptation of the Languedoc specialty from Thomas Keller, the internationally acclaimed chef of The French Laundry, in Northern California. 

Be sure to use precooked Spanish-style chorizo sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.

Ingredients:

1. 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
2. Kosher salt and freshly ground pepper, to taste
3. 2 Tbs. canola oil
4. 1 cup panko
5. 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
6. 4 cups coarsely chopped yellow onions (about 3 medium onions)
7. 2 cups dry white wine, such as Sauvignon Blanc
8. 1/4 cup tomato paste
9. 1 can (35 oz.) peeled Italian plum tomatoes, drained and
     coarsely chopped
10. 2 cups chicken broth
11. 12 cups cooked Great Northern beans or other small white
      beans, drained
12. 6 fully cooked or smoked chorizo or garlic sausage links,
      about 1 1/2 lb. total, each halved on the diagonal
13. 1 garlic head, halved crosswise
14. 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
15. 1 lb. baguette, cut into 1/2-inch-thick slices
16. Extra-virgin olive oil for brushing
17. Coarse sea salt, such as sel gris, for garnish

Directions:

Season the pork generously with kosher salt and pepper; set aside.

In the stovetop-safe insert of a slow cooker over medium-high heat, or in a regular pot, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.

Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.

Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.

Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.

Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.

Position a rack in the lower third of an oven and preheat the broiler.

Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.

Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.

Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.

Tunisian Lamb Tagine with Toasted Almonds and Couscous

From the book Art of the Slow Cooker by Andrew Schloss

Serves	6 to 8
Prep Time	20 minutes
Total Time	4 hours

Introduction

The stews of North Africa are known as tagines (also spelled tajines), after the conical ceramic vessel in which they are traditionally made. The lid of a tagine is tall, causing the steam coming off of the stew to cool at its upper reaches and precipitate back into the vessel, so that none of the aroma or flavor is lost during cooking. This is exactly what happens in a slow cooker.

The flavors in this tagine are classic Berber: cumin, coriander, cinnamon, and pepper, which have been cultivated for thousands of years by these ancient peoples in the mountain and desert regions of Morocco, Algeria, and Tunisia. Ground toasted almonds thicken the broth in the last minutes of cooking. The tagine is traditionally served with couscous.

Ingredients

Tagine

	2	lb. lamb cubes for stew
	~	Kosher salt
	4	Tbsp. extra-virgin olive oil, divided
	1	lb. parsnips (about 5), peeled and cut into 1-inch chunks
	2	large sweet potatoes, peeled and cut into 1½-inch chunks
	2	celery ribs, cut into 1-inch-thick slices
	2	onions, cut into 1-inch cubes
	4	cloves garlic, minced
	1	Tbsp. ground cumin, preferably ground from whole seeds toasted in a dry skillet
	1	Tbsp. ground coriander
	½	tsp. ground allspice
	1½	cups beef broth
	1	can (14.5 ounces) diced tomatoes, with their juice
	1	tsp. coarsely ground black pepper
	1	cinnamon stick, about 3 inches long
	1	dried red chile pepper
	¼	cup ground toasted almonds
	~	Juice and finely grated zest of ½ lemon

Couscous

	2½	cups water
	2	cups couscous
	¼	cup chopped fresh Italian (flat-leaf) parsley or fresh cilantro, or a mixture of the two, for garnish

Steps

1. Season the lamb liberally with salt to taste. Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat and brown the lamb lightly in batches, 3 to 5 minutes per side. Transfer each batch to a 5- to 6-quart slow cooker after it has browned.
2. Add another tablespoon of olive oil to the skillet. Add the parsnips, sweet potatoes, celery, and onions, and sauté until lightly browned and barely tender, about 4 minutes. Stir in the garlic, cumin, coriander, and allspice, and cook until the vegetables are coated and the spices are aromatic, about 1 minutes. Transfer to the cooker.
3. Add the beef broth to the skillet and heat to boiling, scraping up any browned bits clinging to the bottom of the pan; pour into the cooker.
4. Add the tomatoes to the cooker and stir gently to combine. Add the black pepper, cinnamon stick, and chile pepper, submerging the cinnamon and chile. Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 hours on low, until fork-tender.
5. While the stew is cooking, mix the almonds, lemon juice, and zest in a small bowl.
6. When the stew is done, remove the cinnamon stick and chile pepper. Stir in the almond mixture and cook on high until slightly thickened, about 15 minutes.
7. At the same time, bring the remaining 1 Tbsp. olive oil and the water to a boil in a large saucepan. Stir in the couscous until fully moistened, cover, remove from the heat, and let rest for 5 minutes.
8. Serve the stew on a bed of couscous and sprinkle with chopped parsley and/or cilantro.

Notes

For a chicken tagine, substitute boneless chicken thighs for the lamb and eliminate the allspice.

Tagines can also be served on any small pasta, such as orzo or acini de pepe, or with toasted couscous. To make toasted couscous, heat 1 Tbsp. olive oil in a large saucepan over medium-high heat. Add 2 cups Israeli couscous (also known as pearl or super couscous) and sauté until lightly toasted, about 3 minutes. Add 3 3/4 cups boiling water and salt and pepper to taste. Reduce the heat to medium, cover, and simmer until the liquid is absorbed, about 12 minutes.

Culinate editor’s notes: If you don’t have a slow cooker, simply treat this dish as an ordinary braise. Brown the meat and vegetables in a large Dutch oven instead of in a skillet, then add the liquids and simmer until the stew is done.

The vegetables in this recipe are flexible; try, for example, replacing some of the parsnips, sweet potatoes, and onions with carrots, regular potatoes, and squash.

If the stew seems too thin at the end, add a tablespoon or two of tomato paste to thicken it.

You can also serve this stew over any small whole grain, such as millet, quinoa, or bulgur.

Sausage Risotto

INGREDIENTS

1. 4 1/2 cups low-sodium chicken broth
2. 3/4 pound sweet Italian sausages, casings removed
3. 3 tablespoons water
4. 5 tablespoons unsalted butter
5. 1 small onion, cut into 1/4-inch dice
6. 1/2 cup dry white wine
7. 2 cups arborio rice (14 ounces)
8. 1 medium zucchini, cut into 1/2-inch dice
9. 1 tablespoon kosher salt
10. 5 cups baby spinach (5 ounces)
11. 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
12. Freshly ground pepper

DIRECTIONS

1. Turn a 6- to 7-quart slow cooker to high. In a saucepan, bring the broth to a simmer. In a skillet, cook the sausage with the water over moderately high heat, breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker.
2. In the same skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the wine and cook, scraping up any browned bits until the wine is reduced by half, 2 minutes. Stir in the rice and cook until all of the wine has been absorbed. Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. Cook for 1 hour, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Turn off the slow cooker.
3. Stir the spinach into the risotto until just wilted. Stir in the remaining 2 tablespoons of butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.

Flank Steak Tostadas with Cilantro Cream

Flank Steak Tostadas with Cilantro Yogurt Sauce 

serves 8

2 t. salt

2 large white onion

8 cloves garlic

spices of choice (cumin, chipotle)

Put in slow cooker, add water just to cover, cook on Low 8-9 hours. (Or cook without water about 6 hours).  Remove , let stand until just warm, shred with fork or fingers.  If not using immediately, cover and refrigerate.

Cilantro Yogurt Sauce (blend, but don’t completely puree)

2 c. 6 lbs. flank steak, trimmed of fat

thick plain yogurt

juice limes

2 cloves garlic, pressed

1 t. salt

2 c. finely chopped fresh cilantro

To serve:

16 6-in. corn tortillas

4 tomatoes, diced

4 c. shredded carrots

2-4 ripe avocados

1 c. chopped white onion or green

1 c. bell pepper, seeded and minced

6 c. shredded napa cabbage, iceberg or romaine lettuce

1 c. fresh cilantro leaves for garnish

Baked Ziti With Sausage

Baked Ziti with Sausage

1 lb. mild Italian sausage

1 large onion, diced

2 cloves garlic

1 28-oz. can Italian plum tomatoes, chopped

1 8-oz. can tomato sauce

S&P

1 lb. ziti or other large-cut tube pasta

1 lb. whole-milk mozzarella, cubed

1/2 c. fresh grated parmesan cheese

Bring water to boil for pasta, coat the inside fothe crock with olive oil nonstick spray.  In large skillet over medium, cook sausage until browned on one side about 5 minutes, breakinginto small pieces.  Cook another 2 minutes, add onion, garlic, cook 1 minute or so until softened, add tomatoes and tomato sauce, boil.  Reduce to simmer and season.  

Cook pasta until al dente, add tomato sauce and stir in 3/4 of mozzarella. Sprinkle with remaining mozzarella and parm on top.  Cover an cook LOW 4-4 1/2 hours.  

Sour Cream Cheesecake

1. 3/4 cup graham cracker crumbs
2. 2 1/2 tablespoons unsalted butter, melted
3. 1/4 teaspoon cinnamon
4. 2/3 cup plus 1 tablespoon sugar
5. Salt
6. 12 ounces cream cheese, at room temperature
7. 1 tablespoon all-purpose flour
8. 2 large eggs
9. 1 teaspoon pure almond extract
10. 1 cup sour cream
11. 
    

1. DIRECTIONS
2. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
3. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
4. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
5. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
6. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.

Slow Cooker Jam the EASIEST

JAM

Jam is so easy in the slow-cooker.  Basically cook fruit down until it is thick, taste and adjust seasonings as you go.  

Peach Jam

2 lbs. slightly under-ripe peaches (7-8)

1/4 c. fresh lemon juice

One 1.75 or 2 oz. box powdered pectin (optional)

3-4 c. sugar, to taste

I like to add a teaspoon of salt and some grated as well as chopped ginger.

Peel peaches by dipping in boiling water, then hold under cold water (I’ve also made it with the skins on and it is just fine if you chop up the peaches small)

 Remove pits, mash or process some.  

Combine peaches and lemon juice, sprinkle with pectin (if using), let stand 20-30 min.

Add sugar, cover and cook on low 2 1/2 hours, stirring twice.

Remove lid, turn to high and cook 2-3 hours longer until proper consistence.  

Ladle into clean jars. Store 2 months in fridge or freeze.

Slow Cooked Banana Bread Pudding

Slow-Cooked Banana Bread Pudding
From Art of the Slow Cooker: 80 Exciting New Recipes by Andrew Schloss, published by Chronicle Books
Makes 6 to 8 servings

Ingredients:
1 tablespoon unsalted butter, cut in small pieces, divided
2 ripe bananas, finely chopped
3/4 cup sugar, divided
7 slices firm bread, white or whole wheat, cut in 1-inch squares
2 cups milk
2 eggs
1/2 teaspoon vanilla extract
Pinch of salt
1/8 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon

Directions:
1. Heat 1 teaspoon of the butter in a medium saucepan over medium heat.  Add the bananas and cook until they begin to soften.  Add 1 tablespoon of the sugar and cook until the sugar dissolves.  Toss the bananas and bread together in a mixing bowl and mound in a 1-1/2 quart soufflé dish; set aside. I have found a 1-1/2 quart soufflé dish, with a diameter of less than 7 inches, fits in most large (6-quart or larger) slow cookers.

2. Add the milk to the saucepan, and cook over medium heat, stirring often until bubbles form around the edge of the pan. Stir 1/2 cup sugar into the milk until it dissolves; stir in the vanilla and salt; remove from heat and rest for 5 minutes. 

3. Stir about 1/3 of the milk mixture into the eggs with a whisk, then stir the mixture back into the remaining milk.  Pour over the bread and bananas. Cover with a sheet of plastic wrap place a saucer small enough to fit inside the rim of the soufflé dish on top of the bread.  If the weight of the saucer is not sufficient to submerge the bread beneath the surface of the milk put another saucer on top.  Set aside for about 20 minutes until the bread has soaked up must of the milk.  Remove the saucer(s) and the plastic wrap.

4. Mix the nutmeg and cinnamon with the remaining sugar and sprinkle over the surface of the pudding. Dot the top of the pudding with the remaining butter and cover the top of the dish loosely with foil. 

5. Place in the slow cooker and pour enough boiling water into the crockery around the soufflé dish to reach 1-inch up the side of the soufflé dish. Cover the top of the cooker with a folded kitchen towel and top with the lid.  Cook for 2 to 3 hours on high until a tester inserted in the center comes out with just a few specks clinging to it.  Remove the pudding from the cooker and cool for at least 10 minutes or to room temperature.

6. Preheat a broiler. Place the pudding under the broiler about 6 inches from the heat.  Broil until the top browns lightly, 4 to 5 minutes.  Serve warm or at room temperature.

Chocolate Peanut Butter Pudding Cake

Serves 6-8
High for 2 to 2 1/2 hours

1 c. flour
2 T. cocoa powder
1/2 c. sugar
1 1/2 t. bkp
pinch salt
1/2 c. whole or chocolate milk
2 T. canola or peanut oil
1 T. vanilla extract
1/2 c. smooth or chunky peanut butter (warm slightly in microwave if necessary)
1/2 c. semi-sweet  chocolate

TOPPING:
3 T. unsweetened  cocoa powder
3/4 c. sugar
1 1/2 boiling water

Vanilla ice cream

1 Coat slow cooker with butter-flavor spray
2. In bowl, whisk dry ingredients, make a well in center, add milk, oil, vanilla stir to blend then continue stirring in widening circles.
3) Stir in peanut butter and chocolate chips.  Spread in slow cooker.
4) Topping:  mix dry ingredients, pour boiling water on top.  Gently pour over batter.Cook on high until puffed and top layer is set, 2 to 2 1/2 hours.
Turn off and let stand, covered, 30 min. before serving

Hot Fudge Spoon Cake

Medium

High for 2 to 2 1/4

3/4 c. all purpose flour

1/4 c. sweet ground chocolate, Ghiradelli

1/3 c. sugar

1/12 t. baking powder

1/3 t. salt

1/2 c. milk

1/4 c. unsalted butter, melted

1 t. vanilla extract

Topping:

1/3 c. sweet cocoa powder, such as Ghiradelli

1/4 c. granulated sugar

1/4 c. granulated sugar

1/3 c. firmly packed light brown sugar

1 1/2 c. boiling water

Vanilla ice cream

Coat slow cooker nonstick cooking spray.  Whisk dry ingredients.  Make a well, add milk, butter, vanilla and stir until well blended and continue to do so in widening circles.  Spread into cooker.  Combine topping in another bowl, pour over the batter and do not stir.  Cook on HIGH until puffed  on top.  2-2 1/2 hours.

Lemon Buttermilk Sponge Cake

Medium Cooker, serves 4-6

High 2 hours

1 c. sugar

1/4 c. all-purpose flour

1/4 t. salt

1 c. buttermilk

1/3 c. fresh lemon juice, preferably from Meyer lemons

1/4 t. Boyajian lemon oil or 1/8 t. lemon extract

1 t almond flavoring

3 large eggs, separated.

Coat slow cooker with nonstick spray.

Whisk dry ingredients, make a well, add buttermilk through almond extract, gradually incorporating.  Whisk egg yolks until pale then whisk into batter.  

In a medium bowl, beat egg whites until stiff but not dry, whisk into batter, add 1/3 into batter, fold rest in gently.  Cover and cook on HIGH until cake puffed and top is set.   1 1/2 to 2 hours.  It will be browned around the edges.  Let stand 30 minutes before serving.