The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics
by Lynn Alley
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Book Summary Information
Author: Lynn AlleyPhotographer: Leo Gong
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-09-01
ISBN: 1580087329
Number of pages: 112
Publisher: Ten Speed Press
Book Reviews of The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics
Book Review: An improvement on the first volume
Summary: 5 Stars
Lynn Alley has just released the second of her Gourmet slow cooker volumes, and Volume II is better than Volume I, The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World; it is clear she is gaining more and more experience in using these useful devices to make great comfort food.
A sample recipe is attached as an example of her style. Alley not only provides excellent recipes, she also has some very practical suggestions for using the device in your every day cooking.
One of the problems with slow cookers is that little of the liquids escape from under the glass lids. Alley suggestions include stirring in one or two tablespoons of cornstarch or Gold Medal's Wondra Quick Mixing Flour; Wondra is designed to easily incorporate into liquids without clumping. Both techniques work, as does her suggestion to add rice to anything you plan to purée before serving, but I personally like to reduce the liquids on the stove top, including any food bits, after the meal is cooked in the slow cooker and before serving.
Other general and very useful tips include: never fill the cooker more than two thirds full (half full is better in my experience), cook meats on the low setting which is about 180F -- otherwise it will toughen --, never cook on the warm setting which is about 140F; browning meats [and root vegetables] will add extra dimensions to all dishes; add tender vegetables and herbs during the last half an hour of cooking time; and from time to time lift the lid and smell the food and stir it up -- how could any cook resist? -- although most slow cooker books advise against doing so.
Alley makes an interesting point: a slow cooker uses about as much electricity as a 75 watt light bulb, much less than electric or gas stoves. She also urges you to learn your own slow cooker; advice well taken -- she gives 180F as a typical temperature level on Low -- on my machine Low averages 163F.
Her list of useful equipment is helpful: use a hand held blender within the slow cooker itself being careful not to hit the sides of the insert, silicon spatulas and plastic whisks will avoid scratching the insert, probe thermometers are helpful, especially when you are learning your cooker's temperature ranges; a spoon rest is essential -- remember, it's perfectly ok to open and smell and stir and taste from time to time.
"And, of course, a glass of wine or cold microbrew for the cook while he or she works."
I enjoy sending my reviews to authors and they sometimes reply. Ms Alley wrote that she is working on a third book devoted to vegetables and the slow cooker. It will be interesting to see what techniques she recommends to avoid the boiled taste one sometimes gets from slow cooking vegetables.
Robert C. Ross 2007, 2008
From Lynne Alley's The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics:
Old Fashioned Pot Roast
Sensible and practical -- the quintessential qualities of a colonial American dish. Pot roasts hold up extraordinarily well to a long cooking period -- perfect for preparing during long days of hard work.
Ingredients:
1 cup all purpose flour
1 tsp salt
1 2 1/2 to 3 pound piece of beef chuck, trimmed of fat
2 TBSP vegetable oil
1 cup beef stock or water
2 TBSP quick mixing flour, such as Wondra
6 red potatoes, unpeeled, halved
6 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar
Freshly ground pepper
Technique
Combine the all purpose flour and salt in a large resealable plastic bag. Add the meat and shake until evenly coated.
Place a large sauté pan over medium high heat and add the oil. Add the meat and cook, turning, for about 15 minutes, until browned on all sides. Transfer the meat to the slow cooker.
In a small bowl, combine the water or stock and quick mixing flour and stir to form a slurry.
Arrange the potatoes, carrots and onions on top of the meat and pour in the slurry and the vinegar. Cover and cook on low for about 8 hours, until the meat is very tender.
Evenly divide the meat and vegetables among dinner plates and spoon on the thickened juices. Serve at once.
Suggested Beverage: A good hearty beer, a hard cider form one of New England's microbreweries, or a hearty red wine such as a full bodied Merlot.
Recipe from Lynne Alley's The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics.
Summary of The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics
With its emphasis on quality ingredients, nuanced global flavors, and sumptuous presentation, the original GOURMET SLOW COOKER inspired discerning home cooks to dust off-and fall in love with-their slow cookers again. Back by popular demand, Lynn Alley serves a generous second helping of sophisticated yet easy-to-prepare slow-cooker recipes, this time with a focus on regional comfort food. Packed with classic and innovative dishes designed to delight family and guests alike, THE GOURMET SLOW COOKER: VOLUME II will satisfy fans' hunger for new recipes-and encourage even more busy home cooks to join the bandwagon.ReviewsRecommended for "the cook who wants ease, but with more flavor than the bland crock-pot cuisine your mother made."-Portland OregonianSoups & Stews Books
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