Gourmet Vegetarian Slow Cooker - Lynn Alley [23]
2 cups dried cannellini beans
6 cups water
2 bay leaves
2 sprigs sage, plus extra leaves for garnish
1 head garlic
Salt to taste
Pinch of red pepper flakes (optional)
⅓ cup extra-virgin olive oil
Wash the beans thoroughly, then put them, along with the water, bay leaves, and sage sprigs in the slow cooker insert. Leave the head of garlic whole, wrap it in cheesecloth if desired, and add to the beans. Cover and cook on low for 6 to 8 hours, or until the beans are tender.
Remove the garlic and herbs from the beans, then add salt to taste and a pinch of red pepper flakes. Stir in the olive oil.
Ladle individual servings into bowls and garnish each with a fresh sage leaf or two.
SUGGESTED BEVERAGE: I personally would enjoy this simple meal with a hearty red Tuscan (or super Tuscan) wine. I’m not picky. I like most all of them!
FONDUTA PIEMONTESE
Serves 4
Fondue has provided nourishment to mountain folk in Switzerland and the Italian and French Alps through many a hard, cold winter. Made from what must have been, at times, the only ingredients at hand, stale bread and hard cheese, the communal rites that developed around the eating of fondue sustained spirits as well as bodies. Although Emmentaler, Gruyère, and fontina are fondue classics, you can actually use any kind of “mountain” cheese, such as Appenzeller, Comté, or Beaufort. The slow, even heat of the slow cooker is just perfect for making a smooth, effortless fondue. I suggest using a 2-or 3-quart slow cooker for the fondue. It fits more easily on the table and is a more suitable size for this amount of fondue.
16 ounces cheese, cubed (single variety or a combination; see headnote)
1½ tablespoons cornstarch
1 cup dry white wine
1 clove garlic
Dash of freshly ground nutmeg
1 loaf rustic country bread, cut into 1-inch cubes
In a plastic bag, combine the cheese and cornstarch and shake until the cheese is coated with cornstarch.
Place the cheese-cornstarch mixture, the white wine, and the garlic in the slow cooker insert. Cover and heat on low for about 2 hours, stirring occasionally, until the cheese is thoroughly melted and the mixture has thickened. Add a dash of nutmeg.
You can then transfer the fondue mixture to a fondue pot and place it on the table, or you can place the slow cooker on the table and allow people to dip in with the bread cubes speared on skewers.
SUGGESTED BEVERAGE: A dry northern Italian white such as a Pinot Grigio or Cortese would work nicely here. I also think I might enjoy a Nebbiolo or a Barolo.
RED WINE AND CHERRY RISOTTO
Serves 4
Although this unusual risotto could be served with Parmesan cheese shaved over the top as a savory side dish, it’s at its best as a dessert. Serve it warm and topped off with a scoop of vanilla ice cream or some sweetened whipped cream. Gobble it all up before the ice cream has a chance to melt.
1 cup Arborio rice
2 tablespoons butter
2 cups dry, fruity red wine
2 cups water
4 ounces dried, pitted tart cherries
¼ cup heavy cream or half-and-half
Rinse the rice thoroughly, then place the rice, butter, wine, water, and cherries in the slow cooker insert.
Cover and cook on high for about 2 hours, or until the rice is tender and the liquid absorbed.
Remove the cover and stir in the cream. Serve warm.
SUGGESTED BEVERAGE: I, personally, wouldn’t drink wine with this dish, but would prefer to savor every bite, then follow it with an espresso. However, dessert or ice wine might complement the dish if you’d like to try it.
France
FRENCH ALPINE CHEESE, TOMATO, AND ONION SOUP
COLD PROVENçAL WHITE BEAN SALAD
SCALLOPED POTATOES AUVERGNATS
SMOKY POTAGE SAINT-GERMAIN
EGG, CHEESE, AND ONION QUICHE
UNCLE BOB’S GREEN LENTIL SALAD
STEAMED ARTICHOKES
WALNUT AND APPLE BREAD PUDDING
I remember my first French cooking vessel: an earthenware casserole from Vallauris,