The French Slow Cooker by Michele Scicolone

By Michele Scicolone

Contributor note: images by way of Alan Richardson
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Plug it in and cook dinner with French Flair

“I’d guess that if French chefs might get their fingers on Michele Scicolone’s French sluggish Cooker, that is jam-packed with shrewdpermanent, functional, and handy recipes, they’d by no means enable it go.” — Dorie Greenspan, writer of Around My French Table

With a sluggish cooker, even newbies can end up dishes that flavor as if they got here immediately out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised pork with mushrooms. chook with 40 cloves of garlic. Even bouillabaisse.

With The French sluggish Cooker, all of those are so simple as surroundings the timer and jogging away. Michele Scicolone is going some distance past the standard slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and eco-friendly Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how approximately Ginger Crème Brûlée? With The French sluggish Cooker, the implications are constantly magnifique.

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The French Slow Cooker

Contributor word: images through Alan Richardson
------------------------

Plug it in and cook dinner with French Flair

“I’d guess that if French chefs may get their arms on Michele Scicolone’s French gradual Cooker, that is packed with shrewdpermanent, sensible, and handy recipes, they’d by no means enable it cross. ” — Dorie Greenspan, writer of round My French Table

With a sluggish cooker, even rookies can prove dishes that style as if they got here instantly out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised red meat with mushrooms. poultry with 40 cloves of garlic. Even bouillabaisse.

With The French gradual Cooker, all of those are so simple as atmosphere the timer and strolling away. Michele Scicolone is going some distance past the standard slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and eco-friendly Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how approximately Ginger Crème Brûlée? With The French gradual Cooker, the consequences are consistently magnifique.

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Taste for seasoning. Spoon the soup into bowls and sprinkle each with chives. Serve hot with croutons. indd 37 10/13/11 10:50 AM Alsatian Lentil Soup with Bratwurst Because Alsace shares a long border with Germany, the foods of the two regions have similar flavors and ingredients. This rich soup is a perfect example. Serve it with rye bread and French Muenster cheese for a hearty dinner. SERVES 8 1 pound brown lentils, rinsed and picked over 4 bratwursts 4 celery ribs, chopped 2 medium carrots, peeled and chopped 2 medium leeks, trimmed, well washed, and chopped 1 bay leaf ½ teaspoon chopped fresh thyme Salt and freshly ground pepper to taste 8 cups water Crème fraîche (see page 14) or sour cream In a large slow cooker, combine all the ingredients except for the crème fraîche.

Taste for seasoning. Pour the sauce over the chicken. Sprinkle with the chopped fresh herbs and serve hot. indd 54 THE FRENCH SLOW COOKER 10/13/11 10:50 AM Corsican Chicken with Sun-Dried Tomatoes The island of Corsica has been invaded by many different armies and has been passed back and forth between Italy and France. Although it became a part of France in the eighteenth century, the food, like this rustic chicken dish, still shows a strong Italian influence. SERVES 6 4 pounds bone-in chicken legs, thighs, and breasts 2 garlic cloves, chopped Salt and freshly ground pepper ½ cup chopped oil-packed sun-dried tomatoes ½ cup thinly cut strips roasted red bell pepper 1 tablespoon chopped fresh rosemary ½ cup chicken broth 1 tablespoon cornstarch, blended with 2 tablespoons cool water ¼ cup chopped fresh basil Remove the skin from the chicken thighs and legs.

SERVES 6 2 tablespoons unsalted butter 4 large shallots, chopped (about 1 cup) 3 pounds carrots, peeled and coarsely chopped 4 cups Chicken Broth (page 40), store-bought chicken broth, vegetable broth, or water 4 cups water Salt and freshly ground pepper ½ cup heavy cream, well chilled 1 tablespoon minced fresh tarragon, dill, or basil In a medium skillet, melt the butter over medium heat. Add the shallots and cook, stirring often, until they are very tender and golden, about 5 minutes. Place the carrots in a large slow cooker.

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