Slow Cooker_ The Best Cookbook Ever - Diane Phillips [172]
serve from the cooker set on warm.
serves 8
Zucchini and Leek Frittata
Delicate leeks and shredded zucchini flavor this delicate frittata, with tangy goat cheese and basil.
4 tablespoons (½ stick) unsalted butter
2 leeks, finely chopped, using the white and some of the tender green parts
3 cups grated zucchini, coarsely shredded
¼ cup finely chopped fresh basil
1½ teaspoons salt
½ teaspoon hot sauce
8 cups torn stale firm bread cubes
12 ounces goat cheese, crumbled
10 large eggs
3 cups milk
¼ cup finely chopped fresh chives for garnishing
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line the insert with a slow-cooker liner according the manufacturer’s directions.
melt the butter in a medium skillet over medium-high heat. Add the leeks, zucchini, and basil and sauté until the moisture in the pan has evaporated. Season with the salt and hot sauce and let cool to room temperature.
place half the bread in the slow-cooker insert and spread half the zucchini mixture over the bread. Top with half the goat cheese. Repeat the layers with the remaining bread, zucchini mixture, and goat cheese. Whisk together the eggs and milk in a large bowl. Pour into the slow-cooker insert and press down on the ingredients to saturate the bread. Cover and cook on low for 4 hours, until cooked through (170°F on an instant-read thermometer). Remove the lid and cook for an additional 30 minutes.
garnish with the chives and serve from the cooker set on warm. (The warm setting will keep this at a constant temperature without drying it out, making it a great dish for a brunch.)
serves 8–10
Side Dishes for Entertaining
Side dishes make the meal. If your stovetop and oven are taken up with other chores, the slow cooker comes to the rescue with some delicious options that can be served directly from the pot.
Green Beans with Cippolini Onions and Cremini Mushrooms
Tiny cippolini onions and meaty cremini mushrooms slowly simmer in this dish along with green beans in a soy and garlic butter sauce. This makes a great side dish to serve at the holidays or for a family get-together. Cold leftover beans may be made into a salad by tossing them with oil and rice vinegar.
½ cup (1 stick) unsalted butter, melted
¼ cup soy sauce
2 tablespoons rice wine (mirin) or dry sherry
2 cloves garlic, minced
24 cippolini onions, peeled
8 ounces cremini mushrooms, quartered
2 pounds green beans, ends trimmed, cut into 1-inch lengths
combine the butter, soy sauce, rice wine, and garlic into the insert of a 5- to 7-quart slow cooker and stir to blend.
add the remaining ingredients and toss to coat with the butter mixture. Cover and cook on low for 4 to 5 hours, until the beans and onions are tender.
drain the liquid from the vegetables and serve the vegetables immediately.
serves 6–8
Stuffed Artichokes
This recipe is from my childhood. My mom would stuff artichokes and braise them on the stovetop; the smells at my house were nothing like the tuna noodle smells at my friends’ homes. The garlicky, cheesy bread stuffing would stick to the leaves of the artichokes, and the best part was finally getting to eat those delicious hearts. The slow cooker makes this recipe even simpler since you don’t have to watch them as they cook. The artichokes are terrific either hot or at room temperature and make a great starter or side dish.
½ cup extra-virgin olive oil
1½ cups dry white wine or vermouth
2 cloves garlic, peeled
6 black peppercorns
Juice of 1 lemon
6 large globe artichokes, tough outer leaves peeled away, stems trimmed flush with the bottom
4 cups fresh bread crumbs
½ cup grated Parmesan cheese
1½ cups grated Romano cheese
4 cloves garlic, minced
Grated zest