vendredi 6 février 2015

Herbed Rice Pilaf


  • 1 medium yellow onion, finely chopped
  • 3 tablespoons extra-virgin olive oil or butter
  • 2 cups long grain white rice
  • 4 1/4 cups chicken broth
  • 1 teaspoon salt

  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 teaspoon thyme leaves, chopped
  • Slow-Cooker
  • 4 – 4.5 quart

1. Sauté the onion in the olive oil in a small saucepan, stirring and cook-ing until the onion is soft, about 7 minutes. Add the rice and stir to coat each grain--don’t let rice brown.
2. Spoon the onion and rice into the crockery of the slow-cooker and add the broth, salt, and herbs mixing to combine.
3. Cover; cook on low for 41/2 hours or on High for 2 1/4 hours.

Potatoes Euphoria

Potatoes Euphoria
4 scallions, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pound red or white boiling potatoes, scrubbed and sliced into 1/8-inch-thick rounds
8 ounces cream cheese, cut into 1-inch cubes
1 cup shredded flavorful cheese such as sharp cheddar or smoked Gouda, or ½ cup of Parmesan cheese (optional).
4 – 4.5 quart
5 – 5.5 quart

1. In a small bowl, combine the scallions and garlic. In another small bowl, combine the salt and pepper.
2. In a well-buttered slow-cooker, layer one fourth of the sliced po-tatoes. Sprinkle with about 1/4 teaspoon of the salt and pepper, and top with one third of the cheese cubes and then one third of the scallion mix-ture. Make a second layer of potatoes, sprinkle with about 1/4 teaspoon of the salt and pepper, and top with half the remaining cheese and scal-lion mixtures. Repeat with a third layer of potatoes, sprinkle with another 1/4 teaspoon of the salt and pepper, and top with the remaining cheese and scallion mixtures. Make a final layer of potatoes and sprinkle with the remaining salt and pepper.

3. Cover and slow-cook for 2 hours on high. Stir the potatoes to distribute the melting cheese, cover, and continue slow-cooking until the potatoes are very tender, about 1 hour longer. Optional--top with the shredded cheese and cook until cheese is melted.

Beef Bourguignonne

Beef Bourguignonne

  • 1 1/2 cups all-purpose flour
  • 5 pounds beef stew meat, cut into 1-inch pieces
  • Salt and freshly ground pepper, to taste
  • 1/4-cup extra-virgin olive oil
  • 5 thick bacon slices, cut into 1-inch pieces
  • 5 large carrots, peeled and cut into 1/2-inch pieces
  • 2 yellow onions, sliced 1/4 inch thick
  • 5 garlic cloves, chopped
  • 2 bay leaves
  • 6 fresh thyme sprigs
  • 6 fresh flat-leaf parsley sprigs
  • 1 pound white button mushrooms, halved
  • 3 cups red wine such as cabernet sauvignon or Pinot Noir
  • 1 cup rich beef broth
  • Slow-cooker
  • 6 – 6.5, or 7 Quart

Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour. In a large sauté pan over medium-high heat cook the ba-con until crisp and set aside. Pour bacon grease from pan. In the same pan, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker. Add the carrots, onions and garlic to the sauté pan and cook, stirring occasion-ally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms. Off the heat, pour the wine into the sauté pan and set over medium-high heat and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker along with beef broth, cover and cook until the meat is fork tender, 6 hours on high or 8 – 10 hours on low. Discard the bay leaves.