Gourmet Vegetarian Slow Cooker - Lynn Alley [17]
½ cup water
1 tablespoon sugar
¼ cup soy sauce
1 tablespoon toasted sesame oil
2 cloves garlic, peeled and crushed
1 tablespoon sesame seeds, toasted, for garnish
1 green onion, thinly sliced, green part only, for garnish
Red pepper flakes, for garnish (optional)
Place the potatoes and water in the slow cooker insert. (The smaller the pieces, the faster they will cook. Also, the greater the surface area of the potato that is exposed, the more the sauce will be soaked up, and the more flavorful your potatoes will be.)
Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork, stirring now and again to keep all sides of the potatoes cooking evenly.
In a small bowl, combine the sugar, soy sauce, sesame oil, and garlic and pour over the potatoes, tossing thoroughly to coat all sides. Recover and continue cooking for about 30 minutes longer.
Serve garnished with the toasted sesame seeds, sliced green onion, and red pepper flakes.
SUGGESTED BEVERAGE: I’m thinking perhaps a lighter-style Roussanne or Rhône-style white blend from California.
POTATOES AND PEAS IN RED CURRY SAUCE
Serves 4
Thai curries differ from northern Indian curries in that they add some typically Thai ingredients, such as dried red chiles, onion, garlic, coconut milk, galangal, lemon grass, and kaffir lime, to the warm Indian spice blends. They are categorized as red, yellow, or green based on the kind of chile or ingredients used in them (but not necessarily by the color of the finished product), and they have an element of sweetness to them that is lacking in some Indian curries. They can be made from scratch, but most Thai home cooks today rely on either commercially prepared pastes or pastes prepared by a vendor down the street. Many supermarkets in the United States carry Thai curry pastes. And if you really want to save time, you can purchase a jar or two of Thai Red Curry Simmer Sauce (Whole Foods and Trader Joe’s are two good bets) and save yourself the trouble of doing any mixing at all! Most Thai curries, including this one, should be served with steamed rice.
2 pounds small red or yellow potatoes, cut into 1½-inch pieces if necessary
1 yellow onion, sliced vertically into sections
1 can (about 14 ounces) coconut cream
2 to 3 tablespoons red curry paste
2 tablespoons palm sugar or brown sugar
1 teaspoon soy sauce
1 large sweet potato, peeled and cut into 1½-inch pieces
1 cup fresh or frozen green peas
Salt to taste
½ cup dry-roasted cashews, for garnish
¼ cup chopped fresh cilantro leaves, for garnish
Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.
Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.
Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.
To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.
SUGGESTED BEVERAGE: A Sauvignon Blanc with a hint of citrus ought to complement this dish quite nicely.
MARGARET HUGHES’S GREEN VEGETABLE CURRY
Serves 4
My dear friend Martha Deaton was raised in Malaysia, where she and her sisters learned to cook traditional Malaysian dishes from their mother. Martha’s sister, Margaret Hughes, has built a thriving London catering business based on the dishes of her homeland. The following is one of her most popular recipes. Although this dish, like so many Asian dishes, is traditionally prepared on top of the stove, I think it works well in the slow cooker. See what you think. Serve it hot, on a bed of steamed rice.
1 eggplant, peeled and cut into
1-inch cubes
1½ cups water
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 onion, peeled and cut into chunks
2-inch