The Gourmet Slow Cooker Volume II by Lynn Alley Read Free Book Online

sliced potatoes in the bottom of the cooker. Cover with a layer of half the fish, followed by a layer of half the onion mixture. Pour half of the crushed tomatoes on top.
    Repeat the layering with the remaining potatoes, fish, onion mixture, and tomatoes.
    Cover and cook on low for 4 to 6 hours, until the potatoes are very tender.
    A half hour before serving, pour in the cream evenly over the fish.
    Divide the fish and vegetables among 4 shallow bowls and garnish each with 5 green olives and a dusting of Parmesan cheese. Serve hot with a loaf of crusty bread.
    SUGGESTED BEVERAGE: A crisp Sauvignon Blanc or Gewürztraminer.

Sides

Grits with Jack Cheese, Chiles, and Greens

    Spring greens are an excellent source of vitamins A and C, which makes them all the better to eat after a long winter. Tender arugula or baby spinach enrich the corn, making a perfect accompaniment to chili, grilled steak, or a vegetarian main dish.
    Serves 4

    1 Anaheim chile, or 2 tablespoons canned diced jalapeño chiles
    1 cup coarse grits
    4 cups chicken stock or water
    1 teaspoon salt
    1 tablespoon unsalted butter
    1 yellow onion, chopped
    1 cup loosely packed baby arugula or spinach
    Salt and freshly ground black pepper
    2 ounces Monterey Jack, grated

    Preheat the broiler. Slice the chile in half, discarding its veins and seeds, and arrange skin side up on a baking sheet. Place under the broiler and grill for about 10 minutes, until the skin is blackened. Cover the chile with a damp kitchen towel and let rest for about 20 minutes. Peel off the skin or scrape it off using a paring knife. Chop the chile.
    Place the grits, water, salt, and butter in the slow cooker. Cover and cook on low for about 3 hours, until the water is absorbed and the grits are tender. Thirty minutes before serving, stir in the onion, arugula, roasted chile, and cheese. Season to taste with salt and pepper.
    Ladle into bowls and top each portion with a sprinkling of cheese. Serve at once.
    SUGGESTED BEVERAGE: A light-colored beer.

Sun-Dried Tomato Risotto

    This recipe comes from the grandmother of Mike Thompson, the U.S. congressman who represents the California counties of Napa, Sonoma, Lake, Del Norte, Humboldt, and Mendocino—wine country. Home to many Italian immigrants, the region inspires this red wine and sun-dried tomato risotto. The grandmotherly way to prepare it is, of course, to use a ladle rather than a measuring cup to add stock.
    Serves 4

    3 tablespoons unsalted butter
    1 tablespoon olive oil
    ½ yellow onion, diced
    3 cloves garlic, crushed
    1½ cups Arborio rice
    1 cup red wine
    5 to 6 cups chicken stock
    ¼ cup sun-dried tomatoes packed in oil, drained and minced
    About ½ cup grated Parmigiano-Reggiano cheese
    Salt and freshly ground black pepper

    Place a large sauté pan over medium-high heat and add the butter and olive oil. Add the onion and sauté for about 7 minutes, until translucent. Add the garlic and rice and sauté for 5 minutes, until the rice is slightly translucent.
    Transfer the contents of the pan to the slow cooker and add the wine, stock, and sun-dried tomatoes. Cover and cook on high for about 2 hours, until the rice is tender and the liquid has been absorbed. Just before serving, stir in the cheese and season with salt and pepper to taste.
    SUGGESTED BEVERAGE: Since you already have a bottle of red wine open to prepare this unusual risotto, it’s a natural pairing. I suggest a Napa Cab.

Shredded Meat for Tacos, Tortillas, Burritos, and Casseroles

    Shredded meat is a staple in both Mexican and southwestern kitchens, and is a perfect side to make in a slow cooker. It can be used to fill tacos, burritos, and tostadas or can just be tossed with scrambled eggs for breakfast. The following simple recipe can be made with beef, pork, or even turkey. Cooking times may vary according to type and cut of meat, but in general, when your desired result is meat that can easily be shredded, anything cooked for 6 to 8 hours ought to work out