Category Archives: Cookware

Slow cooker recipe: French-country chicken with olives

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Slow cooker recipe: French-country chicken with olives

I have always romanced the idea of make-ahead, slow cooker meals but I rarely pull out my old crock pot and make them happen. A few months ago, I received the cookbook, “The 150 Best Slow Cooker Recipes” by Judith Finlayson and I imagined a weekly, large batch recipe that would create plentiful leftovers.

As I flipped through the pages, I was initially itched by a few irritations. Many of the recipes require some advanced work on the stove top before the slow cooking portion of the preparation begins. In my mind, a slow cooker success meant that you simply dumped everything in the pot before work, turned it on and came home to an aroma-filled house and a delicious meal. I was also irked by the dessert section. The idea of making things like cakes in a slow cooker bothered me. It feels more like a gimmick than a good idea.

Over the past few weeks, I continued to flip through the cookbook and mark pages. After analyzing my grumpiness, I realized that although bean soups work well with a simple “dump and cook” method, a bit of extra effort might be required to create dishes with more variety and complexity. After all, it is a slow cooker, not a magic meal maker. Though I prefer to make cakes in ovens, a crock pot Pineapple Upside-Down Cake might be an awesome option for a college kid in a dorm room or for those without access to ovens? I cast aside my prejudices and tested my first recipe.

The French-Country Chicken with Olives did require some advance work. I went home at lunch one day, prepared the sauce and left the chicken thighs swimming in the delicious flavors all afternoon. Upon returning from work, I was greeted by an alluring, comforting aroma. The chicken thighs were tender and the meat easily pulled off the bone carrying chunks of olives and tomatoes with it. The sauce was perfectly suited for the crusty baguette that I served alongside. The overall satisfaction of the dish erased any concern for the upfront preparation.

This recipe was so tasty, I schemed up a dinner party menu around it. Though I have yet to host the gathering, this chicken would be a nice course after a tummy-warming soup and before some cheese and dessert. And the best part, it can all be made ahead and ready to serve!

Suggested Fall or Winter Dinner Party Menu:

Carrot Ginger Soup
French Country Chicken with Olives served with warm, crusty Baguette
Cheese Plate
Pear Crisp with Maple Pecan Crumble

French-Country Chicken with Olives
from The 150 Best Slow Cooker Recipes

2-ounce chunk bacon or salt pork belly, cut in 1/4 inch cubes
2 onions, finely chopped
4 cloves garlic, minced
2 teaspoon dried Italian seasoning
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 bay leaf
1/2 cup dry white wine [editor's note: substitute cooking wine or chicken broth of the same amount]
1 can tomatoes in juice, coarsely chopped
3 lbs. skinless bone-in chicken thighs (about 12)
1/2 cup sliced pitted black olives
1/2 cup sliced pitted green olives
Finely chopped Italian flat-leafed parsley

In a skillet over medium high heat, cook bacon until crisp. Drain on paper towel. Cover and refrigerate until ready to use. Drain all but 2 tablespoons fat from pan.

Reduce heat to medium. Add onions and cook, stirring until softened, about 3 minutes. Add garlic, Italian seasoning, salt, peppercorns and bay leaf and cook stirring about 1 minute. Add wine [or chicken broth], bring to a boil, and boil 2 minutes. Add tomatoes with juice and bring to a boil.

Arrange chicken evenly over bottom of slow cooker and cover with sauce. Cover and cook on low for 6 hours or on high for 3 hours until juices run clear when chicken is pierced with a fork. Add black and green olives and reserved bacon. Cover and cook on high for 15 minutes, until heated through. Discard bay leaf. Serve piping hot, garnished with parsley.

Crockpot / Slow Cooker with Bill & Sheila


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Cult of cast iron is growing

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Cult of cast iron is growing

George Washington’s mother, Mary Ball Washington, so loved her cast iron cookware that she specified in her will who should have her “iron kitchen furniture” upon her death.

Anyone who has inherited a piece of cast iron cookware – its black patina a testament to long and loving use – from a beloved aunt or grandmother can well understand Washington’s attachment to her “furniture.”

For that matter, anyone who owns treasured cast iron, passed down or not, surely appreciates the culinary regard for this indispensable, indestructible work horse. In the South especially, where the foundry-born pieces are commonplace in the kitchen, cast iron remains the favored cookware for family recipes handed down through generations.

The cult of cast iron is synonymous with the culinary South. And it’s growing.

Which makes the arrival of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes compiled and edited by Pam Hoenig (Oxmoor House, $24.95) particularly well timed. The cookbook, which contains more than 200 recipes and photos, is Lodge’s most comprehensive guide to cast iron cooking. And the company, founded in 1896 in South Pittsburgh, Tenn., is well suited to tell the story of American cast iron cooking: Lodge is the only existing American manufacturer of cast iron cookware, which it calls “America’s original cookware.”

“The whole game plan was to show the versatility and durability of cast iron,” Lodge spokesman Mark Kelly said about the book’s publication. “I steal a line from Field of Dreams: If you can think it, you can cook it in cast iron.”

As the cookbook demonstrates, cast iron can be used for frying, searing, broiling, baking, sautéing, braising and even stir-frying. From corn bread to desserts, from home kitchen to campground, from Low Country to high-end haute Southern cuisine, cast iron pots and pans can be seen as the heart of American cooking.

While there’s a mother-knows-best sentimentality attached to cast iron cookware, Lodge admits that the heavy pans, prized for their superior heat conduction and retention, suffered an image problem. The care required to keep the cookware clean, shiny and rust-free (or “seasoned” as users call it), made it inconvenient for some home cooks.

In 2002, however, Lodge introduced its Logic series of pre-seasoned pans that afforded a natural non-stick cooking surface that only careful seasoning by the user could produce. Lodge released 25 of 80 pieces pre-seasoned in 2002 and quickly saw positive public response. In July 2005 all Lodge cast iron cookware went Logic; today the company boasts 120 pieces of pre-seasoned cast iron cookware that include the popular skillets, griddles, Dutch ovens and cornstick pans.

More people are cooking with cast iron according to market figures. Cast iron cookware sales have grown from 4 percent of the entire cookware market to 10 percent in the last 10 years, Kelly said. From 2007 to 2011, sales of cast iron grew from $103 million to nearly $114 million.

A revival of Southern cooking coincided with the new Lodge cookware, Kelly said. “Now, you see everyone using it, from Bobby Flay to Martha Stewart to Paula Deen and Guy Fieri and Rachael Ray,” Kelly said. “It’s been a huge metamorphosis.”

On Friday, the World’s Championship Bar-B-Que competition at the Houston Livestock Show and Rodeo will hold its third annual Dutch Oven Dessert Contest. No doubt a lot of much-loved iron kitchen furniture will be employed.

[email protected]

 

Savannah Red Rice

Recipes from The Lodge Cast Iron Cookbook

Serves 6

 

4 tablespoons bacon drippings

5 tablespoons butter

1 small yellow onion, diced

1 cup diced celery (inner leaves included)

2 garlic cloves, minced

2 tablespoons plus 1 teaspoon kosher salt or more to taste

2 cups canned organic whole plum tomatoes, undrained, chopped

2 cups chicken stock

2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)

1¼ teaspoons freshly ground black pepper

¼ teaspoon dried thyme

2 bay leaves

2 dried chiles de arbol, chopped or a pinch of red pepper flakes

2 cups long-grain rice

½ pound andouille or chorizo sausage, grilled and sliced ½-inch thick

1 pound shrimp, peeled, deveined and cut into bite-size pieces

Instructions: Heat 2 tablespoons bacon drippings and 2 tablespoons butter in a medium saucepan over medium heat until melted. Add the onion, celery, garlic, and 1 tablespoon salt; cook, stirring often until the onion and garlic are tender. Add the tomatoes, stock, vinegar, 1 tablespoon salt, 1 tablespoon black pepper, the thyme, bay leaves and chilies; simmer 15 to 20 minutes, tasting for seasoning.

Heat the remaining 2 tablespoons bacon drippings and 2 tablespoons butter in a large cast iron skillet over medium heat until foamy. Add the rice and cook, stirring frequently, until it is opaque, about 5 minutes. This step is very important to the final flavor of the dish, so don’t skimp on the time – but also don’t let the rice burn.

Add 4 cups of the tomato mixture to the rice; stir to combine, and cover. Set a timer and cook the rice for 25 minutes over very low heat. Do not lift the lid. After 25 minutes, turn off the heat and let the rice stand for 5 more minutes. Again, do not lift the lid. While the rice cooks, add the sausage to the remaining tomato mixture in the pan; cover and keep warm over very low heat.

While the rice is standing, melt the remaining 1 tablespoon butter in a medium sauté pan over medium-high heat until foamy. Add the shrimp and cook, stirring just until cooked through; add the remaining 1 teaspoon of salt and ¼ teaspoon black pepper Add the shrimp to the sausage and tomato mixture, and stir well.

Pour the shrimp and sausage mixture over the rice. Remove and discard bay leaves. Gently fluff the rice (you don’t want to break the grains) to combine. Serve immediately.

 

Iron Skillet Roasted Mussels

Serves 6

 

½ cup white wine

¼ cup (½ stick) unsalted butter

1 leek (white part only), rinsed well and chopped

¼ teaspoon red pepper flakes

2 pounds mussels, scrubbed and debearded

3 tablespoons chopped fresh parsley

Salt and freshly ground black pepper

Instructions: Combine the wine, butter, leek and red pepper in a 10- to 12-inch cast iron skillet or 5-quart Dutch oven and bring to a boil over medium-high heat

Reduce the heat to medium; add the mussels and cover. Cook until the shells open and the mussels are plump, about 8 minutes. Discard any mussels that don’t open.

Sprinkle the parsley over the top and season with salt and pepper to taste. Serve right from the skillet or Dutch oven with sliced bread.

 

Fresh Peach Crumb Coffee Cake

Serves 8

Topping

1½ cups all-purpose flour

½ cup firmly packed light brown sugar

½ cup granulated sugar

1½ teaspoons ground cinnamon

½ cup (1 stick) salted butter, melted

Cake

½ cup (1 stick) salted butter, softened

½ cup granulated sugar

½ cup sour cream

2 large eggs

1½ teaspoons vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

1 pound ripe peaches (3 to 4 medium), peeled, pitted and sliced

Instructions: Preheat oven to 350 degrees. Liberally butter the bottom of a 10-inch cast iron skillet

Place all the topping ingredients in a medium bowl and mix well to make a dense, smooth dough; set aside.

To make the cake batter, cream the butter and granulated sugar in a large bowl with an electric mixer until smooth. Add the sour cream, eggs and vanilla and beat well. Place the flour, baking soda and baking powder in a small bowl, stirring to combine; add to the batter all at once, stirring well to combine. The batter will be stiff.

Smooth the batter into the prepared skillet. Arrange the peach slices on top in a single layer. Crumble the topping mixture into big chunks and sprinkle on top of the peaches.

Bake until a toothpick inserted in the center comes out with crumbs clinging to it, about 45 minutes. (The cake will remain quite moist because of the peaches, but be sure you don’t have streaks of raw batter on the toothpick.) Cool a little before cutting into wedges.

 

This Ain’t No Yankee Cornbread

Serves 2-4

 

2 tablespoons bacon drippings

1 cup white cornmeal

1 teaspoon baking powder

1 teaspoon salt

1 large egg, lightly beaten

1 cup buttermilk, or more if needed

Instructions: Place 1 tablespoon bacon drippings in a 6½-inch Lodge cast iron skillet; place skillet in the oven while it preheats to 450 degrees.

Whisk together the cornmeal, baking powder and salt in a small bowl.

Whisk together the egg, buttermilk and remaining 1 tablespoon bacon drippings in a medium bowl.

Add the dry ingredients to the buttermilk mixture and stir just until combined. (The mixture should pour like pancake batter; if not, add a little more buttermilk.) Pour the batter into the hot skillet.

Bake until the crust is dark golden brown, 15 to 20 minutes. Serve hot.

 

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The Rival Stainless-steel Gourmet Electric Frying Pan.

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The Rival Stainless-steel Gourmet Electric Frying Pan.

Sheila and I visited our local ‘rastro’ (flea market). While we were walking through the stalls, my eyes were attracted to a shiny metal object at the back of one of the stalls. It was an electric frying pan – made from stainless steel.

We use the electric frying pan quite often, especially for cooking small paellas. However, the quality of the ones we have used in the past, have been very poor and we are currently on pan number three.

The heating elements are the weak-point of these machines. The cheaper ones tend to have a single circular element which heats up a circle on the base of the pan and can easily burn the food.

So I was very interested in this stainless steel vision that had appeared before me. The ordinary non-stick pans are about 40 euros. This stainless steel unit was only 15 euros. It was obviously second-hand, but in brand new and unused condition – so I snapped it up.

I did a little research and found this review on the pan I just bought:

• User Rating:Excellent
• Ease of Use: 5
• Durability: 5
• Ease of Cleaning: 4
• Style: 5

Pros:Heats evenly. Quality design. Stainless-steel construction. Dishwasher safe.
Cons:Wide design makes it hard to store.
The Bottom Line:You can fry, simmer or slow-cook in this stylish stainless electric frying pan.
Even if you pay casual attention to the news, you have no doubt heard about the concern regarding the release of toxic chemicals from the non-stick coatings applied to modern cookware. It is stated that this will only occur when the surface is overheated, but who among us hasn’t done that on occasion? I knew peace-of-mind would eventually rule, so I tossed my old model and purchased an electric frying pan with a stainless-steel cooking surface.

What it is.

Like the proverbial shaggy dog, the Rival Stainless-steel Gourmet Electric frying pan followed me home. I am never an impulse buyer, but on a leisurely stroll through BJ’s Wholesale Club (on my brother’s membership) it appeared before me. With a style and shine that would make any fried-food proud, and a price tag just over forty bucks, it would complement my stainless kitchen design. It was now or never. Now won.

The Rival SS166 electric frying pan measures 16 7/8 inches wide (19 3/4 at the handles), and 3 1/2 inches high. The usable cooking surface measures 14 1/2 inches across, with a 2 1/4 inch usable depth. The skillet base weighs 7 1/2 lbs. The heavy-gauge stainless body has a mirror finish exterior, and a machine-turned interior cooking surface. The two crescent-shaped handles are rolled stainless, and are spot-welded to the base. The domed lid is glass with a band of stainless trim, and is fitted with a sturdy loop-style handle, and a small metal trimmed steam hole. Four stubby heat-resistant feet accomplish a secure stance. The removable plug-in thermostat has a rotating knob with temperature options that range from warm to 400 degrees Fahrenheit. The power cord measures 35 inches in length. Maximum power consumption is fifteen-hundred watts.

What it does.

The cooking surface heats quickly and evenly. The thermostatic control is conveniently positioned, and has a small amber light that indicates the cycle on/off status of the skillet. I find the thermostat to be of good quality, in that you can raise or lower the cooking temperature slightly without repeated adjustments.

Setting up.

The Rival SS166 electric frying pan consists of the base, lid, thermostat/power cord, and a nineteen page owner’s manual. Before operation, wash base and lid with dish soap and hot water (never immerse the thermostat in water) and allow to dry thoroughly. In my experience, operating the skillet for approximately fifteen minutes at a medium heat setting will burn off any oils or solvents used in the manufacturing process. With the skillet completely cooled, the manual recommends that the cooking surface be “seasoned” by rubbing it with a small amount of vegetable oil on a paper towel. Rival also suggests using this skillet on a heat-proof surface. I have a sixteen-inch square marble cutting board next to my ceramic range top that I place it on during use, but I’ve never found the surface below to get more than slightly warm in the time it takes to cook a meal.

Cooking Steak Au Poivre.

If you are used to cooking on a non-stick surface, the switch to stainless will require some adjustment. At first I found the combination of moderate temperature settings and a good-quality olive oil prevented most foods from sticking. I enjoy the versatility of this cooker. The large interior and domed lid can accommodate the low-profile pot roasts that are frequently on sale in my area. Dishes such as beef stew and fried rice cook up nicely. The large size allows for volume cooking. I once cooked enough bacon for twelve people – ok, so a couple of them were vegetarians, but it beats cooking in shifts when you have a crowd on hand.

The first seven pages of the owner’s manual tells you everything you need to know about the care and operation of the Rival SS166 electric frying pan, including the details of the two-year parts-and-labour warranty. The remainder is a compilation of sixteen recipes that represent the food pyramid admirably and internationally. There is even a recipe for French toast that includes my secret ingredient – pure vanilla extract. I guess the secret’s out.

Clean up.

The good news is that the base and lid of this electric frying pan are dishwasher safe. The bad news is that once you get these two in your dishwasher, there will be room for little else. If you have burned-on foods, the manual suggests that you place an inch of water in the skillet and simmer for a few minutes – this will loosen any crusty residue. To clean stains from the cooking surface, Rival recommends one of the powdered stainless cleaners that are widely available.

Caveats.

When I first purchased this skillet, I stored it under the bed in the guest room. Since then the utility room has been worked-over to handle pantry items, such as big pots and other hard to store stuff. This is a large item that won’t store easily on a standard shelf.

The three-pound glass lid is tricky to manoeuvre when hot – the loop-style handle can be hard to grip with a pot holder. There is a lot of steam released when lifted, so always open it away from you. It’s large enough that when you do remove it, there’s the issue of where to set it down. Also, Rival recommends using plastic or wooden utensils to avoid scratching the cooking surface.

Conclusion.

I have owned the Rival Stainless-steel Gourmet Electric frying pan for several months, and I use it all the time. When the weather is hot it conveniently prepares a meal without having to add to the discomfort by operating my conventional oven. If you can solve the storage issues, this is a good-quality, stylish cooker for entertaining or everyday use. And for a price of around $44.00 – it’s a steal.

Rival
Milford, MA 01757

rivalproducts.com

Recommended: Yes

So that was it. I considered myself to have found a bargain. Next step, to find a few recipes to take the electric frying pan on a test run.

Cheese and Bacon Potatoes

Ingredients:
• 6 slices bacon
• 1/4 cup onion, finely chopped
• 4 large potatoes, thinly sliced with skins on
• 1 1/2cup (6-ounces) cheddar cheese, shredded
• 1 can (4-ounces) chopped green chilies

Directions:
• Place bacon in cold skillet.
• Turn temperature control dial to 350°F.
• Fry bacon until crisp, remove and drain.
• Carefully remove grease, reserving 2 tablespoons bacon grease in skillet.
• Add potatoes to skillet; cover and cook 10 minutes.
• Turn potatoes and cook an additional 5 minutes.
• Crumble bacon and combine with green chilies and onion.
• Sprinkle over potatoes.
• Top with cheese; cover and cook 5 more minutes.

Chicken Cacciatore

Ingredients:
• 2 tablespoons vegetable oil
• 1/3 cup chopped green bell pepper
• 3 to 4 pieces chicken (thighs, legs, of halved breasts)
• 1 can (4-ounces) sliced mushrooms, drained
• 1/3 cup chopped onion
• 1 bay leaf
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1 can (14 1/2-ounces) peeled, diced tomatoes
• salt and ground black pepper, to taste

Directions:
• Hot cooked spaghetti or other pasta.
• Set skillet temperature to 350°F.
• Add oil.
• Arrange chicken pieces, skin side-down in skillet.
• Cook chicken until well browned on first side, about 5 minutes.
• Turn chicken.
• Add onion and garlic around chicken.
• Cook 3 minutes, or until onion is cooked, but not brown.
• Reduce temperature to ”WARM”.
• Add remaining ingredients, except spaghetti.
• Cover and cook 30 to 40 minutes, or until chicken is cooked.
• Stir sauce and spoon over chicken occasionally.
• Serve chicken and sauce over spaghetti or other pasta.

Easy Beef Fajitas

Ingredients:

Directions:
• Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in glass bowl.
• Add beef and allow to stand, at room temperature, 30 minutes.
• Set skillet temperature to 350°F.
• Add remaining 1 tablespoon olive oil, onion and green/red bell pepper and stir gently.
• Cover and cook 1 to 2 minutes or until vegetables are tender.
• Remove vegetables and keep warm.
• Drain meat, discard marinade and place meat in skillet, Sauté meat 7 to 9 minutes or until done.
• Meanwhile, wrap tortillas in aluminium foil and heat in 350°F. oven for 5 minutes.
• To assemble, spoon about 1/4of meat and vegetables into centre of each warmed tortilla.
• Sprinkle with 2 tablespoons cheese.
• Roll tortilla and place on serving plate.
• Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.

Shrimp and Vegetable Stir-Fry

Ingredients:
• 3/4-lb. raw, shrimp, shelled and deveined
• 1 small sweet red bell pepper, in thin strips
• 2 tablespoons light soy sauce
• 1 cup broccoli flowerettes
• 2 tablespoons dry sherry
• 1/2 medium onion, thinly sliced
• 2 teaspoons cornstarch
• 5 large fresh mushrooms, sliced
• 1 teaspoon grated gingerroot
• 1/2 package (3-ounces) frozen snow peas, thawed
• 1 tablespoon vegetable oil
• 2 stalks celery, sliced

Directions:
• Place cleaned shrimp in bowl.
• Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp.
• Preheat skillet to 400°F.
• Add oil to skillet.
• Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes.
• Add shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn pink.
• Add mushrooms and snow peas.
• Stir-fry until heated through.

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Cassoulet a good Crockpot dish

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Cassoulet a good Crockpot dish

Crockpots are miraculous things. They enable you to walk into a fragrant home after a long day at work and dine as if a chef had been labouring over the stove all day. They also let you use cheap cuts of meat and make them taste luxurious.

Last Thursday one of the ladies in the Bible study I attend said she would like a new Crockpot recipe — and please, no beef stew! Well, Nancy, here you are: Cassoulet is a rustic French dish made with white beans and meat and/or fowl. The meat combination depends largely upon the region where the cook resides. If you don’t like my choices, you can mix and match your own; a good butcher can help you make your selections.

Chop all the vegetables the night before and place them in a sealed bag in the fridge. You can cut up your raw meats too, and refrigerate them in plastic bags with paper towels to absorb moisture. Put the beans in a bowl of water on the counter to soak. Put all your non-refrigerated ingredients on the counter as well. Then, when you stumble out of bed in the morning you have only to brown the meat and vegetables and dump everything into the Crockpot.

The dish is garnished with fresh rosemary and thyme. If widely available in the grocer’s freezer section. And because they are precooked, all you need to do is fill and heat them.

About that filling. Because the cups are small, the filling needs to be simple. So I stuck with carrots, peas and chicken. For the creamy base, I opted for cream cheese (use low-fat if you prefer) thinned with just a bit of egg white.

The result is deliciously creamy and totally do-ahead. To get a jump on things, make the filling up to a day in advance and refrigerate. The cups can be filled a few hours before the party, then quickly popped in and out of the oven as needed (bake them a dozen or so at a time so you always have a fresh batch coming).

Cook while you go out

One of the items on my Christmas list this year was a new crockpot. I put it to use the same day I unwrapped it, preferring to let dinner cook while I was enjoying time with family instead of spending all day in the kitchen.

Slow-cookers can come in handy, especially during winter months when hot dinners are desired. Start cooking the dish on low heat before you head to work, and by the time you’re home, dinner’s ready.

Most slow-cooker recipes are for meaty dishes, like the one for chicken below.

But with a little invention, you can adapt almost any dish to cook in a crockpot.

Slow-cooker chicken Ingredients

3 pounds chicken pieces, bone and skin on, patted dry

Coarse salt and ground pepper

1 tablespoon olive oil

1 large onion, halved and thinly sliced

6 garlic cloves, peeled, halved

2 teaspoons dried thyme

1 cup dry white wine, such as Sauvignon Blanc

1/3 cup all-purpose flour

Directions

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 10 minutes. Turn and brown on second side about 5 minutes.

Combine onion, garlic and thyme in a 5- to 6- quart slow-cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer.

In a small bowl, whisk together wine and flour until smooth and add to slow-cooker. Cover and cook on high until chicken is tender, about 3½ hours (or 7 hours on low).

Makes four servings.


Crockpot / Slow Cooker with Bill & Sheila


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What You Need In a Gourmet Kitchen

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What You Need In a Gourmet Kitchen

The best way to decide what you need in your kitchen is to first decide what it is you are going to be cooking in there. The best suggestion I ever heard on this matter is to find five dishes you really love. The dishes you like to find on menus at restaurants. The next thing you want to do is learn to prepare those dishes to your standards. This is going to take some time, and some research, but I promise you it is well worth the effort.

They say that professional cooks don’t like to discuss the way they prepare a dish or recipe, and I find this to be a fallacy most of the time. People in general love to talk about what they do, and enjoy appreciation for their hard work. So don’t be afraid to ask, politely, a chef how he makes a certain dish or what is in the recipe. Keep the question general, and you might be surprised about the tips you can pick up from a simple question. If she doesn’t want to share her knowledge, thank her and be on your way. It’s not like you can’t find out from several other sources what is in a certain dish and how to prepare it. No harm no foul. Most of the time I get great results by paying attention to the chef if only taking a quick look at his pots and knives.

Each of our five dishes are going to have a few nuances regarding the items required in their creation. But there are some basics we want in our kitchen no matter what we are going to put on our home menu.

The first item on the list for your kitchen equipment is a set of good cooking knives. You can’t do much without chopping and slicing. A set of good knives is always worth the money. Generally they last forever. Whenever I get offered something like a “life time warranty” I always wonder “whose life?” But in the case of a fine set of cutlery we don’t have to worry about things like that. In the higher echelons of fine cooking, a chef’s set of knives is part of the job interview process.

When you look at chef knives, you will notice they generally have a wide triangular blade which tapers to a “centre tip”, meaning both the back of the knife and the blade are gently angled to meet in a point at the tip.

This blade shape is perfect for allowing the blade to rock back and forth on the tip (using it as a fulcrum) when you are chopping. It is a great all-around, all-purpose knife for most of your kitchen. They tend to be a bit heavy, 6 to 10 inches long with the most popular being 8 inches. If you have never purchased or handled on a regular basis, start with an 8 inch chef’s knife and get used to how it feels before moving on to something bigger.

Another choice you will have to decide on is whether you want a French or German style chef’s knife. The French version has a longer and thinner blade that is better for slicing while the German style is shorter and wider and better for chopping. To help you make this decision, check your list of five dishes and see what you are going to be doing the most of. Make sure the knife has a secure grip and a good feel in your hand, you’re looking for balance. The handle should be riveted to the blade. Those would be real rivets, not the painted on kind.

The next items we are going to need are a good set of pans and pots. Which pots and pans can probably be decided by our list of five dishes we made before. However, the pans should be of good quality. We don’t want a poor ‘non-stick’ application flaking off and ruining our dinner. There are plenty of things we can do to ruin our own dinners, we don’t want to be required to worry about our Cookware.

You want pots and pans made of stainless steel or heavy-gauge aluminium with non-oxidizing surfaces. The base of the pan should be thick and flat on both the inside and out for better heat efficiency. You also want handles that are riveted to the pan not welded and certainly no plastic handles. The lids should fit snuggly. The most important aspect however is how they feel in your hands. Pick them up and handle them. Just because some bouncy gourmet said they were the best for any kitchen doesn’t mean you are going to enjoy using them.

You probably want a good spice grinder in you kitchen. You might already have an electric grinder for your coffee beans and these are great, but don’t use the same one for your spices. Mornings have enough surprises.

Once you have these basics, start going through your recipes and keep in mind the methods you have to use to get them prepared. The rest of your kitchen will fill out from there.

author:Jerry Powell

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A nice, slow way to a very good crockpot roast

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A nice, slow way to a very good crockpot roast

Every spring and fall, I check my pantry herbs and spices. Since this time of year many of them go on sale, it’s a good idea to do the “sniff” test and check which ones need replacing.

Check out my blog at Cincinnati.com (Cooking with Rita) for a video on how to buy and store dry herbs and spices. You’ll love my tip about putting an “open” date on the container.

Lottie’s easy crockpot pot roast

Lottie Hilgefort is my daughter-in-law, Jess’, sister and typical of a very busy mom. You may recognize this recipe as I’ve shared my version in the past.
After making Lottie’s today, hers is my new “go to” crockpot roast. It’s that good.

Lottie said: ” I adapted this from different recipes I liked until I came to perfection. It is so delicious and moist. I always serve with mashed potatoes, as you have lots of delicious gravy.”

3-4 lb roast (whatever looks good and is on sale)
1 envelope beefy-onion dry soup mix
1 can cream of mushroom soup
1 soup can good red wine
3 tablespoons flour
2 beef bouillon cubes

Place roast in sprayed crockpot. Mix remaining ingredients and pour over. Cook on low 8-10 hours.

Dutch apple pie jam

This would be great with a pork roast, or as a breakfast jam. And I’ll bet you could melt this with some apple cider or apple juice and make a terrific topping for ice cream and cake. Make it while apples are in season.

4 cups prepared fruit (about 1 pound Granny Smith or other tart green apples, 1/2 cup raisins and 1 1/4 cups water)
2 tablespoons fresh lemon juice
1 teaspoon or so cinnamon
1/4 teaspoon allspice
1 cup firmly packed light brown sugar
4 cups granulated sugar
1 box dry pectin

Peel, core and grind or finely chop fruit. Add raisins and water.

Measure 4 total cups into large pot. Stir in lemon juice, cinnamon and allspice. Stir pectin into fruit. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat and skim off foam. Ladle quickly into sterilized, hot jelly jars and wipe rims and threads. Seal. Process in a water bath for 5 minutes. This makes the jam shelf-stable.

You can also simply cook up the jam without putting in a water bath, and store in the refrigerator up to 3 months or in the freezer up to 9 months.

Tips from readers’ kitchen

Crystal chili update. From Terry, who said the recipe died with the last surviving family member of the restaurant “a few months ago”. Terry said he makes one close to Crystal’s and I hope he’ll be willing to share it with us for Connie, who requested this heirloom favorite.

Thirty-minute veggie soup updated with kale and corn. Marsha Barker made my recipe but substituted kale (added it at the beginning of cooking time) and also some fresh corn from the cob. “Everyone raved,” she said.

Granola bar nutrition. Lois Daley made the granola bar recipe I put in the paper recently and everyone loved them, but she wanted to know if I could provide nutritional information. I don’t have software, or really, the background, to do this.

Paper bag apple pie recipe possibly not suited for some ovens. I got a call from a reader who said she’d made this in her gas oven, but when she baked the pie in her electric oven, the bag caught fire. I have made it in my electric oven with no problem, but ovens and paper varies, and I’m glad she shared this information. To be cautious, make a “bag” out of parchment paper, which is totally oven proof.

Tips from Rita’s kitchen

Homemade produce wash for apples and other hard-skinned fruit. For the reader who called and said she quit eating apples because of the pesticides, etc. on them. I know you can buy produce sprays, but try this easy one: equal amounts of clear vinegar and water in a spray bottle.

Spray apples and let sit a minute. Rinse well. The vinegar helps remove pesticides and toxins.

Can you help?

Zuppa Toscana like Olive Garden’s. Wow, our readers sure like the paper. Steve Braden took his to Chicago and called in while reading it.

“I’d like a recipe similar to Olive Garden’s Zuppa Toscana,” he said. Now I have one that I’ve developed, but I’d love to share yours, so please be willing to share if you’ve got a good recipe for this.

Rita Nader Heikenfeld is an herbalist, educator and author. [email protected] with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.

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Slow Cooker: These meals will cook while you work

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Slow Cooker: These meals will cook while you work

Why not give October a big hearty welcome by pulling out one of the best kitchen appliances of all time — the slow cooker?

One of my favorite recipe test weeks is when a new slow-cooker cookbook hits the market. I know the results are going to be good. This week’s meals were adapted from “Slow Cooker Revolution” ($26.95, America’s Test Kitchen).

The book produced some winners that are cut-out-and-keep worthy. This week’s favorites were obvious: the Easy Barbecue Ribs, which come with an insurance policy for tenderness, and the Fiery Hot Wings, which won over the teenager who’s a skeptic when the slow cooker graces the kitchen countertop.

Bachelor Beef Stew

Serves 6
2 cups frozen chopped onions
3 tablespoons tomato paste
2 tablespoons vegetable oil
1 1/2 teaspoons garlic powder
2 teaspoons minced fresh thyme
2 cups low-sodium beef broth
8 ounces baby carrots
1/4 cup soy sauce
2 tablespoons Minute tapioca
2 bay leaves
3 pounds steak tips
Salt and pepper

1 pound roasted potatoes, steak fries or French fries
1 cup frozen peas
1. Microwave onion, tomato paste, oil, garlic powder and thyme in bowl, stirring occasionally, 5 minutes; transfer to slow cooker.
2. Stir in broth, carrots, soy sauce, tapioca and bay leaves. Season beef with salt and pepper and nestle into slow cooker. Cook 9 to 11 hours on low or 5 to 7 hours on high.
3. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Microwave potatoes with remaining oil until warm. Stir potatoes and peas into stew and let warm through, about 5 minutes. Serve.

Comments
Taste: 4; prep: 5. Prepare in 5 to 11 hours; hands-on 15 minutes. Hint: Use potatoes, not fries.
Nutrition
Per serving: 449 calories; 14.9 g. fat; 678 mg. sodium; 4.2 g. fiber; 53.3 g. protein.

Kimchi Braised Chicken Thighs

Serves 6
1 cup low-sodium chicken broth
4 scallions, white and green parts separated, sliced thin
6 garlic cloves, minced
2 tablespoons Minute tapioca
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 teaspoon minced or grated fresh ginger
12 (6 ounces each) bone-in chicken thighs, skin removed, trimmed
2 cups cabbage kimchi, drained

1. Stir broth, scallion whites, garlic, tapioca, soy sauce, sugar, sesame oil and ginger into slow cooker. Season chicken with salt and pepper, and nestle into slow cooker. Cook until chicken is tender, 4-6 hours on low.
2. Stir in kimchi, and cook on high until tender, 30 minutes. Transfer chicken and cabbage to serving platter, cover with foil. After 5 minutes, skim surface fat of braising liquid. Spoon 1 cup over chicken, sprinkle with scallion greens, and serve with remaining sauce.
Comments
Taste: 4; prep; 5. Prepare in 4 to 6 hours; hands-on 10 minutes. Kimchi — found in Asian markets — is a fermented condiment made from cabbage. Serve over rice.
Nutrition
Per serving: 162 calories; 5.8 g. fat; 575.4 mg. sodium; 2.4 g. fiber; 18.2 g. protein.
Easy

Barbecue Ribs
Serves 8
3 tablespoons sweet paprika
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Salt and pepper
6 pounds pork baby back ribs
3 cups barbecue sauce
Vegetable oil spray

1. Mix paprika, brown sugar, cayenne, 1 tablespoon salt and 1 tablespoon pepper together, then rub mixture over ribs. Arrange ribs upright in slow cooker with meaty sides facing out. Pour sauce over ribs; cook 6 to 8 hours on low.
2. Position oven rack 10 inches from broiler element, and heat broiler. Place vegetable oil-sprayed wire rack on aluminum foil-lined baking sheet. Carefully transfer ribs, meat side down, to rack, and cover with foil.
3. Skim fat from braising liquid, strain into medium saucepan, and simmer 15 to 20 minutes until thickened. Season with salt and pepper.
4. Brush ribs with some sauce and broil until beginning to brown, 2 to 4 minutes. Flip and repeat. Transfer ribs to a cutting board, cover with foil, let rest for 10 minutes. Serve with extra sauce.
Comments
Taste: 5; prep: 5. Prepare in 6 to 8 hours; hands-on 20 minutes. Super tender. No need to remove membrane — it’s necessary to keep ribs from falling totally apart.
Nutrition
Per serving: 923 calories; 56.1 g. fat; 892 mg. sodium; 38.7 g. carbs; 1.4 g. fiber; 65.2 g. protein.

Fiery Hot Wings
Serves 6
6 tablespoons unsalted butter
1 cup hot sauce
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon sweet paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
Salt and pepper

4 pounds chicken wings, wingtips discarded and wings split
Vegetable oil spray
1. Melt butter in a saucepan. Whisk in hot sauce, 4 teaspoons sugar and vinegar. Transfer 1/2 cup to slow cooker, reserve remaining.
2. Mix paprika, chili powder, remaining sugar, cayenne, 1 teaspoon salt and 1 teaspoon pepper together, then rub evenly over wings; transfer to slow cooker. Cook about 4 hours on low.
3. Heat broiler. Place vegetable oil-sprayed wire rack on aluminum foil-lined baking sheet. Transfer chicken to rack; discard liquid. Brush chicken with half of reserved sauce, and broil 10 to 15 minutes. Flip and repeat. Serve.
Comments
Taste: 5; prep: 5. Prepare in 4 1/2 hours; hands-on 10 minutes. Juicy, tender meat with a crisp coating.
Nutrition
Per serving: 802 calories; 51 g. fat; 1,033 mg. sodium; 6.4 g. carbs; 0.9 g. fiber; 56.1 g. protein.

Curried Cauliflower Soup
Serves 8
1 onion, minced
1 tablespoon vegetable oil
2 teaspoons curry powder
1 teaspoon minced or grated fresh ginger
5 cups low-sodium broth
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
1/4 cup heavy cream
1 tablespoon minced fresh cilantro
Salt and pepper

1. Microwave onion, oil, curry powder and ginger in a bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to slow cooker.
2. Stir broth and cauliflower into slow cooker. Cover and cook until cauliflower is tender, 4 to 6 hours on low.
3. Working in batches, puree soup in blender until smooth and transfer to large saucepan. Stir in cream; reheat soup over medium-low. Stir in cilantro, season with salt and pepper, and serve.
Comments
Taste: 4; prep: 4. Prepare in 6 hours; hands-on 15 minutes. A popular pairing of flavors in Indian cooking; reap flavorful rewards when you reheat the next day.
Nutrition
Per serving: 100 calories; 5.7 g. fat; 82.7 mg. sodium; 9.3 g. carbs; 2.7 g. fiber; 5.5 g. protein.
Joanie Fuson lives in Lawrence Township. Contact her [email protected].

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New reports of glass cookware shattering

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New reports of glass cookware shattering

Late last year, Consumer Reports analyzed more than 150 reports to the government of glass baking dishes suddenly shattering. Most involved Pyrex and Anchor Hocking.

Since then Consumer Reports has heard of more than one hundred new incidents. Though these reports represent only a tiny fraction of the hundreds of millions of pieces of glass bakeware in American kitchens, Consumer Reports is urging the government to investigate.

Barbara Trojanowski said she only uses metal pans after her glass baking dish shattered while it was sitting on top of a heated oven.

“All of a sudden I heard a bang, I felt it hit the back of my leg. The blood was pouring out all over the place,” Trojanowski said.

Trojanowski’s Achilles tendon was severed. After surgery, she can walk, but doubts she’ll be able to golf or dance again.

Consumer Reports has analyzed 145 new reports of glassware shattering after its first investigation last December. And it’s not just bakeware that’s shattering.

“There were eight reports involving glass bowls and seven involving glass measuring cups. Some shattered when hot water was poured into them. And others shattered in the microwave when used to heat foods, even though they’re labeled microwave-safe,” said Consumer Reports’ Andrea Rock.

Pyrex and Anchor Hocking glass bakeware are now made of a type of glass called soda lime that has been heat-strengthened. Decades ago they were made of borosilicate.

“Though it’s not clear when the switch occurred, the manufacturers say soda lime is less likely to break when dropped or bumped. And they say it’s equally resistant to temperature changes,” said Rock.

Consumer Reports laboratory tests compared the two types of glass bakeware.

New pans were subjected to extreme heat then put on a wet granite countertop … conditions likely to cause breakage and contrary to the manufacturer’s instructions.

Ten out of ten times the soda lime bakeware broke.

But the borosilicate dishes did not break, though most did after baking at slightly higher temperatures.

“When using glass pans, it’s extremely important to follow safety precautions,” said Rock.

Among the most important — never place dishes on burners or under broilers and be sure to place hot glassware on dry potholders. Or simply use metal pans in the oven, as Barbara Trojanowski now does.

Barbara Trojanowski is suing Anchor Hocking, which made the glassware she used. The company says it has been advised not to discuss legal matters. Both Anchor Hocking and the American manufacturer of Pyrex, World Kitchen, say it’s important to follow safety warnings. You can read Consumer Reports’ complete investigation on its website.

http://www.consumerreports.org/cro/magazine-archive/2011/october/home-garden/bakeware/overview/index.htm
 

Copyright 2011 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Any glass bakeware product can break if it is not used properly. For that reason, we want to remind consumers to review the PYREX® Safety and Usage Instructions provided with our products. While not a substitute for reviewing the entire Safety and Usage Instructions, set forth below are selected highlights.

Instructions from Pyrex

PYREX GLASS BAKEWARE SAFETY AND USAGE INSTRUCTIONS:

NEVER use on top of the stove, under a broiler, in a toaster oven, or place over oven vent or pilot light.
AVOID severe hot to cold temperature changes, including:
DO NOT add liquid to hot dish
DO NOT place hot dish or glass cover in sink
DO NOT immerse hot dish in water
DO NOT place hot dish on cold or wet surfaces
Handle hot ovenware and glass covers with dry potholders
ALWAYS add a small amount of liquid to the vessel prior to baking foods that release liquids while cooking.
DO NOT overheat oil or butter in microwave. Use minimum amount of cooking time.
DO NOT use or repair any item that is chipped, cracked or scratched.
CARE INSTRUCTIONS:

To loosen baked-on-food, allow glass to cool, then soak.
If scouring is necessary, use only plastic or nylon cleaning pads with nonabrasive cleansers.

WARNING: Failure to follow these instructions can cause immediate or later breakage which can result in personal injury or property damage.

Cookware what you need and what you don’t !

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Cookware what you need and what you don’t !

Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with.

So what are the real

”cookware essentials”

, the things that you really can’t do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.

All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans. You may prefer a bit more cookware but you can cook with just that.

Don’t get me wrong, I’m as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and otherwise, gadgets as the next person.

But although good quality cheap cookware (yes it is possible)like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential.

The first and most essential piece of cookware you need is a cooks knife, that’s as large as you feel comfortable with, an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife.

If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen equipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.

If you cannot find a set with what you think will be useful to you, don’t buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. It’s much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters.

I have a small, not very expensive set of French Sabatiers that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese globals which I find too light which makes chopping a lot of veg for example much harder work.

If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction.

This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc. and another for things like fruit and salads.

No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy stand-alone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.

A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc. and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor.

A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought there items separately. There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable.
By mark Brading

Is Your Cookware Poisoning You?

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Is Your Cookware Poisoning You?

For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill birds such as canaries. So just how dangerous are they to you?
Several studies have been conducted into health concerns surrounding Teflon, the coating invented and patented by DuPont. The results have been disturbing, if somewhat inconclusive.

While the lethal effect on birds is well documented and not in dispute, much of the other evidence tends to be anecdotal at best. And some of it is downright confusing.

For example, the chemical perfluorooctanoic acid (PFOA) is usually cited as the villain of the piece and the root cause of the illnesses that have allegedly appeared in some users. However DuPont claims Teflon doesn’t contain this chemical, although it is used in the manufacturing process.

Whatever the truth of that may be, it’s certainly accurate to say that there have been a number of health issues emerging in the community immediately adjacent to the DuPont factory in Parkersburg, West Virginia; more about that later.

There also seems to be some disagreement among authorities as to the temperatures at which the bird-lethal fumes are given off. These are quoted as ranging from 285°F to 475° and more.

Since both these figures are well within the smoke points of edible oils such as avocado and safflower, keeping your budgie in or near the kitchen is definitely not good for his health.

But what about your health?

Human victims have complained of flu-like symptoms, some leading to respiratory complications, after using non-stick cookware. Some reactions have been reported as “severe”".

At least one report suggests that the fumes may be cancer inducing after prolonged exposure, although none suggest that Teflon itself is harmful if swallowed.
If the fumes are harmful to humans, then there is much more to consider than just kitchen items. Some brands of light bulb, portable heaters and even Gore Tex clothing are all produced using PFOA, the same reactive agent used in the case of Teflon.

Not surprisingly, DuPont denies there is any problem; but this hasn’t prevented the company from paying out millions of dollars in compensation, not only to their employees but to 50,000 people living in the vicinity of the Parkersburg factory. You have to ask yourself “why?”.

Complaints have included accusations of water pollution, high infant mortality rates and a greater than normal incidence of cancer among the local population. DuPont has never admitted liability in any of these cases.

While the jury still seems to be out on the safety or otherwise of Teflon in the home, even DuPont’s own experts advise caution when using non-stick items, particularly with regard to high cooking temperatures.

And this is something you can rely on: when Teflon and similar coatings are heated to a certain point, fumes are given off. These fumes will kill pet birds that inhale them. It’s therefore reasonable to suppose that other forms of life may also be at risk.

You can get more information on the Teflon debate from this address http://www.ewg.org/reports/toxicteflon/es.php

author:Michael Sheridan