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Designed with the busy cook in mind, Williams-Sonoma Food Made Fast: Slow Cooker is all about good food, simply prepared. Each slow-cooker recipe can be made in three steps or fewer, using only a handful of ingredients that showcase delicious flavors without fuss. You’ll spend just a little time in the morning assembling the dish, then let it cook all day while you’re away. With this book as your guide, you’ll be able to plan, shop, cook, and enjoy great-tasting dinners with minimal hands-on time and effort. Many of these recipes, such as Indonesian Beef Stew or classic Tuscan Ribollita, take fewer than 20 minutes to put together, making them excellent choices for days when you’re in a hurry. Others, such as Chicken and Sausage Gumbo or Ale-Braised Short Ribs take no more than 30 minutes to assemble. In the final chapter, you’ll find easy slow cooker recipes that yield large batches to be used as building blocks for additional meals. You’ll also find: - Over 40 slow-cooker recipes for morning assembly that can be left to cook all day
- Williams-Sonoma suggestions for efficient meal planning, shopping and cooking
- Loads of recipes that can be made in 3 steps or less!
545640 |
Williams-Sonoma Food Made Fast: Slow Cooker Cookbook |
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$17.95
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Dimensions - 8" x 9-1/2"
112 Pages
Hardcover
Over 40 recipes
Over 90 Photos |
Pulled Pork (see photo in additional views)
Canola or corn oil, 3 tablespoons
Boneless pork shoulder, 4 lb (2 kg), cut into 3 equal pieces
Yellow onion, 1, finely chopped
Cider vinegar, 3/4 cup (6 fl oz/180 ml)
Tomato ketchup, 3/4 cup (6 oz/185 g)
Brown sugar, 1/3 cup (2 1/2 oz/75 g) firmly packed
Light molasses, 1/4 cup (2 3/4 oz/80 g)
Red pepper flakes, 2 teaspoons
Worcestershire sauce, 1 tablespoon
Dry mustard, 1 teaspoon
Salt and freshly ground pepper
Soft sandwich rolls, split and toasted, for serving
1. Brown the pork.
In a large frying pan over medium-high heat, warm the oil. Add the pork pieces and brown well on all sides, about 12 minutes total. Transfer the pork to the slow cooker.
2. Make the sauce and cook the pork.
Pour off all but about 1 tablespoon fat from the frying pan and return the pan to medium-high heat. Add the onion and sauté until golden brown, about five minutes. Add the vinegar and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Stir in the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, just until the mixture begins to bubble. Pour over the pork. Cover and cook on high-heat setting for 4-5 hours or the low-heat setting for 8-10 hours. The pork should be very tender.
3. Shred the pork and serve.
Transfer the pork pieces to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim off the excess fat from the surface of the sauce and return the pulled pork to the sauce. Stir together to combine. Serve the pork and sauce atop the sandwich rolls.
Serves 6-8 |
Chicken & Sausage Gumbo (see photo in additional views)
Olive oil, 2 tablespoons
Skinless, boneless chicken thighs, 4, cut into1 1/2-inch (4-cm) pieces
Andouille or other spicy smoked sausages, 3/4 lb (375 g), cut into 1-inch (2.5-cm) slices
Okra, 1/2 lb (250 g), cut crosswise into thick slices
Red or green bell pepper (capsicum), 1, seeded and chopped
Celery, 3 stalks, chopped
Yellow onion, 1, chopped
Flour, 2 tablespoons
Chicken broth, 2 cups (16 fl oz/500 ml)
Diced plum (Roma) tomatoes, 1 can (14 1/2 oz/455 g), with juice
Salt
Cayenne pepper, 1/4 teaspoon
Steamed white rice, for serving
1. Cook the chicken.
In a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Transfer the chicken to the slow cooker, then add the sausages. Scatter the okra, bell pepper, celery, and onion on top.
2. Make the roux.
Return the frying pan to medium heat and add the remaining 1 tablespoon oil. Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 minutes. Stir in the broth and the tomatoes with their juice and raise the heat to medium-high. When the mixture comes to a boil, remove the pan from the heat. Season with 1/2 teaspoon salt and the cayenne and then pour over the vegetables, chicken, and sausages.
3. Cook the gumbo.
Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Season to taste with salt and cayenne. Ladle the gumbo over steamed rice and serve.
Serves 4-6 |
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Sample Recipe 1
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Sample Recipe 2
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