You have to make the Zucchini Soup in this cookbook!
When you think of "slow
cooking" you might imagine a full day of cooking, yet really with slow
cooking, you can get out of the kitchen for most of the cooking time. The most
delightful thing about slow cooking is that you don't have to worry about
burning something on the stove top and you can hardly ruin a meal even if you
let it cook way over the suggested cooking times.
Evenings are fun times to use the
slow cooker to make a stock. Often in the past, I found the cooker invaluable
for making chicken stock while I was happily sleeping. With Lora's new book, I
finally learned how to make a delicious vegetable stock. She recommends roasting
the vegetables first and this adds more intensity to the stock. You can roast
the vegetables, then toss everything into the slow cooker and then head off to
bed while the cooker does all the work.
You will find recipes for chicken
and vegetable stocks in the pantry chapter. I highly recommend you make these
stocks for the recipes. A powdered or base stock does not do the recipes
justice. If you are vegetarian, you will enjoy the fact that you can substitute
a vegetable stock for the chicken stock in many of the recipes.
One thing I noticed with some of
the recipes was the times seemed a bit short. I would take the times that say
"2 hours" with a pinch of salt. I doubled those times and the recipe
worked much better. I also found you could leave the stock on high heat all
night and let it go way over the recommended 6 hours. I left the vegetable stock
in the cooker for 10 hours and it was even more flavorful.
Visit Lora Brody's Site
you start a recipe, check to see if you have to make another
If you need to make a recipe for "Duxelles" before
making the stuffed mushrooms, Lora gives you the page number. You
don't have to stand in your kitchen staring at the page and wondering where you are going to find duxelles (dook-SEHL). You simply turn to page eleven and see that in fact, you are only
making a thick paste used to flavor sauces, soups and other mixtures. It is just
mushrooms and shallots and Lora shows you how to make this paste
in the slow cooker.
the recipes are gourmet, but that is what makes cooking fun. Lora
used to work in a French restaurant and it shows! There is also a
definite Italian flair to many of the recipes. In the recipe
calling for "cipollinis" you will have to look for the
bulbs of the grape hyacinth and they are used in Italian cuisine. You
could substitute pearl
onions. I also found it difficult to find baby zucchini where I
lived so I just used regular
sized zucchini and cooked the soup a bit longer.
this book is written for cooking at home, you will feel a bit like
a chef when using a hand-held immersion blender to transform
vegetables and stock into a satiny smooth soup right in the
If you have never tasted a homemade soup, you owe it to yourself
to pull out that slow cooker. It is very satisfying to make
homemade soup and it is so delicious. Most of the recipes in this
book say to season to taste. You add the salt and pepper at the
end. In a way, I wish she had given a basic measure of the salt
and pepper, but if you are trying to cook with less salt, you will
like the fact that you can add just enough for your own taste.
recipes include a "Variation" or a "Note." If
you can't find herbes de Provence, Lora shows you how to make it
yourself. Lora also includes fun headnotes so you feel that you
know her better. "I wandered into an Indian grocery store in
my neighborhood and perused the shelves for an ingredient I hadn't
tried before. Tamarind paste caught my eye....." and so this
is how the recipe for Tamarind Sweet Potatoes came into existence.
will especially like the design of this book. It has a beautiful
blue cover and the binding will last a long time. The index is
well organized, although it is easy to find anything you are
looking for just by flipping through the 200 pages. There is not a
color picture to be found, yet that does not seem to detract from
the book. I like the artsy style of the layout with a light gray
border at the top of each page and a slow cooker design element
running through the book. You will find recipes for appetizers,
soups, vegetables, meat, poultry, fish, pasta, breads, grains and
smoked Gouda cheese in the Smoky Stuffed Chicken Breasts might
give your mother's slow cooker a bit of a shock but it sounds
delicious to me! Your slow cooker might just become indispensable!
I am really looking forward to making the Vanilla Ice Cream recipe
in which you make the base in the slow cooker in order to infuse
the cream and sugar with vanilla essence from a vanilla bean.
I am serving the Cream of Zucchini Soup that is quite good with a
sprinkling of paprika and a few toasted pumpkin seeds. I added 1
teaspoon of seasoning salt to the soup. You might prefer more or
less salt. I just took a taste and the flavor is just superb. The
color is an almost mustard yellow and the texture is smooth and
you are making the soup, you could also make some bread in your
bread machine. After all, Lora is famous for her bread baking
Looking for more Vegetarian
100 More Things To Do With a Slow Cooker
Vegetarian Recipes, December 29, 2004
Stephanie Ashcraft and Janet Eyring love to cook and also love teaching. They
enjoy sharing their recipes and if you tried the recipes in their first book,
this one might become another favorite cookbook. There are recipes for
beverages, fondues, dips, soups, stews, vegetarian delights, turkey, chicken,
beef, pork and desserts.
So, for everyone who wanted more vegetarian recipes you can now look forward to
Zesty Bean Burritos, Corn on the Cob, Thanksgiving Dressing, Veggie Lasagna,
Honey Wheat Bread and Cranberry-Orange Bread.
Christmas Hot Chocolate
Apple Cider Turkey
Dulce De Leche (South American Caramel)
The authors also give a list of helpful hints. Each recipes has a short list of
ingredients and the instructions are so short you may think you are dreaming.
They are divided up into sections for the steps, which is perfect. A few have
extra tips at the end and some give serving suggestions.
~The Rebecca Review