Gourmet Vegetarian Slow Cooker - Lynn Alley [26]
Let the potatoes rest for 10 minutes, and then scoop large spoonfuls onto plates.
Variations: Some of my favorite variations on the theme of scalloped potatoes and cheese are sharp cheddar and chives, Gruyère and freshly grated nutmeg, and smoked cheddar and fresh parsley.
SUGGESTED BEVERAGE: Perhaps a good, hearty red wine from southwestern France would be nice. A tannic Minervois? A dry rosé? Almost anything that you would pair with a blue cheese would work well here.
SMOKY POTAGE SAINT-GERMAIN
Serves 4 to 6
Most split pea soup recipes are ridiculously predictable. Some onion, a bit of carrot, maybe some cut-up spuds. A ham hock. Inevitably, split peas are the main attraction, usually cooked to a mushy consistency. But I was looking for texture and additional flavor, so I added some dried chanterelle mushrooms; half an onion, thinly sliced and well browned; some chopped tomatoes; fresh celery leaves; carrots; and spinach. I considered adding liquid smoke because the ham hock was out. But as luck would have it, one of my wooden spoons caught on fire, so I let it burn, then put out the fire and stuck the charred spoon in the soup. If a winemaker can use charred oak to enhance the flavors of her wine, then why can’t I use charred wood for that desired essence of smoke in my soup? (P.S. DO NOT try this at home! Using a smoked salt should achieve similar effects without the fire!)
2 cups dried split peas, washed
8 cups water
½ ounce dried chanterelles or other mushrooms, rinsed well
1 tablespoon olive or vegetable oil
1 yellow or red onion, thinly sliced
¼ cup chopped celery leaves
½ cup chopped fresh tomatoes
¼ cup thinly sliced carrots
1 cup fresh spinach leaves
Smoked salt to taste
Place the split peas, water, and mushrooms in the slow cooker insert.
In a skillet, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the onion, celery leaves, tomatoes, and carrots to the split peas. Cover and cook for 6 to 8 hours, or until the split peas are tender.
About 15 minutes before serving, add the spinach leaves and season with smoked salt to taste. Serve piping hot.
SUGGESTED BEVERAGE: A classic beverage for drinking with Smoky Potage Saint-Germain is beer rather than wine.
EGG, CHEESE, AND ONION QUICHE
Serves 4 to 6
A classic quiche Lorraine has long been one of my favorite dishes. You can make a good crustless, meatless version in the slow cooker, drawing upon that gentle heat. I like to use a smoked salt to supply the smoky flavor that bacon would ordinarily give. Serve with a crispy green salad.
2 tablespoons vegetable oil
1 onion, cut in half and thinly sliced
8 ounces fresh mushrooms, sliced
Smoked salt to taste
Freshly ground black pepper to taste
1 cup toasted bread crumbs
1 cup (about ¼ pound) grated Gruyère or Swiss cheese
6 large eggs
1 cup sour cream
Pinch of freshly grated nutmeg
In a large sauté pan, heat the oil and sauté the onion until wilted and starting to brown, 5 to 7 minutes. Add the mushrooms and continue to sauté until both the onion and the mushrooms are golden brown, 5 to 7 minutes more. Add the smoked salt and pepper to taste.
Spread the bread crumbs evenly over the bottom of the slow cooker insert. Using a slotted spoon so any excess moisture can drain off, carefully spread the sautéed mushrooms and onion on top of the bread crumbs, being careful not to displace the layer of bread crumbs. Spread the cheese in a single layer on top of the mushrooms and onions.
In a blender or food processor, combine the eggs, a dash of salt, the sour cream, and the nutmeg until thoroughly blended.
Gently pour the egg mixture over the contents of the slow cooker insert. Cover and cook on low for 2 to 3 hours, or until the center still jiggles slightly but is just about set. (Always stop the cooking before the quiche is completely set. If