Slow Cooker_ The Best Cookbook Ever - Diane Phillips [39]
MAC AND FOURCHEESE ITALIANO follow the directions for the Old-Fashioned Mac and Cheese. substitute 1¼ cups each finely grated Parmigiano-Reggiano and pecorino romano, 1¼ cups fresh mozzarella, and 1¼ cup crumbled Gorgonzola for the Cheddar cheeses. use the Parmigiano and pecorino in the sauce and layer the mozzarella and Gorgonzola in between the layers and sprinkled on top. Proceed as directed.
APPLEWOOD SMOKED BACON, CARAMELIZED ONION, AND WHITE CHEDDAR MAC AND CHEESE cook 8 strips of applewood smoked bacon in a large skillet over medium heat until crisp, remove it from the pan to drain, and crumble. caramelize 4 large sweet onions in a sauté pan with ½ cup (1 stick) unsalted butter, 2 tablespoons olive oil, 1 tablespoon sugar, 1 teaspoon salt, and ½ teaspoon dried thyme until onions are golden, about 15 to 20 minutes. use all sharp white Cheddar for the cheese. Distribute the bacon and onions between the layers and proceed as directed.
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onion savvy
Onion-phobic children may not like the onion in here. In that case leave it out, and just cook the butter-and-flour roux as directed.
macaroni savvy
Since the macaroni will cook again in the slow cooker, don’t cook it any longer than al dente, or the resulting mac and cheese will be mushy and the noodles will fall apart. To avoid this, undercook the noodles by 2 to 4 minutes, until they are soft but still chewy.
Rice
Rice casseroles are a terrific supplement to a weeknight dinner or a gala occasion. Plan ahead by cooking extra rice and freezing it in 1- or 2-cup portions in zipper-top plastic bags. Although brown rice might seem like a healthier option, I don’t recommend it. It is too coarse and the texture fights with the other ingredients in the casseroles. For all the rice dishes in this chapter we used converted rice, like Uncle Ben’s, because it is reliable in the slow cooker. Other rice tends to absorb too much liquid, or not enough. I discourage the use of short-grain or scented rice, like jasmine rice. Short-grain rice doesn’t absorb sauce well and becomes gummy, and jasmine rice will take over the flavor of the casserole.
Porcini and Sage Rice
Terrific as a side dish, this casserole is filled with dried porcini and sage-scented cremini mushrooms and is a winner any night of the week. I love to serve it alongside grilled meat, chicken, or seafood.
2½ cups beef broth
4 ounces dried porcini mushrooms, crumbled
½ cup (1 stick) unsalted butter
1 pound cremini mushrooms, quartered
6 fresh sage leaves, finely sliced
1 teaspoon dried sage
1½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup full-bodied red wine
4 cups cooked white rice
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
add the broth and the porcini to a large bowl and allow the porcini to reconstitute while you prepare the other ingredients.
melt the butter in a large skillet over high heat. Add the cremini, fresh and dried sage, salt, and pepper and sauté until the mushrooms have begun to color, 5 to 7 minutes. Add the wine and cook for another 2 minutes, stirring up any bits that may have stuck to the bottom of the pan.
remove from the heat and set aside to cool. Put the rice and the sautéed mushrooms in a large bowl and stir to combine. Strain the broth and porcini through a fine-mesh sieve into the rice and transfer the mixture to the slow-cooker insert.
cover and cook on high for 2 hours. Remove the cover and cook an additional 30 to 45 minutes, until the liquid has been absorbed.
serve from the cooker set on warm.
serves 8
Chicken, Artichoke, and Mushroom Rice Casserole
Filled with chicken, artichoke hearts, and mushrooms in a creamy sherry- and-cheeseflavored sauce,