Archive for 2009

Julia Child’s Lamb Navarin for the Slow Cooker

Braised young lamb is the basis for this very classic French ragoût with spring vegetables, known as a la printaniere, made in the slow cooker.

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Deborah Olson’s Amazing Cherry Crisp

Wow! You can’t imagine how FAST, EASY, and DELICIOUS this is! Use a cherry pitter or small paring knife to remove the pits. Be sure to wear an apron or pit the cherries with your hands inside a gallon plastic bag to deter the inevitable splattering. Serve warm or cold and top it off with vanilla ice cream. It is great for a crowd ( you can double, triple, whatever, just use a larger pan). Deborah Olson’s family owned the last cherry orchard in the Santa Clara Valley and are famous for their cherries and cherry honey. Deborah still markets her cherries by mail.

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Small Batch Fresh Apricot Jam (Made in the Bread Machine)

I grew up in the Santa Clara Valley in Northern California, the home of the finest apricots grown in America because of it’s wonderful climate. Unfortunately, the trees were gradually pulled out and houses built to create Silicon Valley, but dotted around backyards and vacant lots are a few precious apricot trees. Apricot jam is just part of the legacy of living here and for good reason; it is luscious. Look for roadside stands and at farmer’s markets. The season is very short. Making jam was never so easy and no boiling of jars.

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First about Harvard Common Press…

When my publisher told me they made room on the Not Your Mother’s Cookbook website for a blog for me, I jumped at the chance to write directly to my readers. That means straight from the center of my creative mind to yours. Usually with the writing of a cookbook, my creativity goes through an editing process, then design and layout, then to printing. That’s a lot of layers.

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Black and White Bean Salad

The best effect of the vegan revolution is that beans have a new found respect. I adore bean salads and this one is from California Sol Food from the Junior League of San Diego (2004). The mango is sensational with the tomato, beans, and cucumber.

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Coleslaw with Apple Cider Vinegar Dressing

Everyone eats coleslaw! There are all manner of cole slaws, since cabbage takes to so many flavor additions. Here is the most basic coleslaw you will ever find and the most addicting. The first time I was served it, a specialty of my friend the late Mary Ann McCready, I almost poo-pooed it for being too simple. But I dare you to stop eating after a few bites. The secret is good, organic apple cider vinegar, one of Mary Ann’s favorite ingredients, which tastes way better than just regular cider vinegar. While you can shred the cabbage in the food processor, Mary Ann always used her favorite chef knife and took the time to hand cut the cabbage very fine; she said it made the salad better.

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Slow Cooker Pulled BBQ Chicken

A “Pulled BBQ Chicken” recipe for your Slow Cooker, by Beth Hensperger.

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Tomato and White Bean Soup

Per serving: 383 calories; 23g protein; 18g fat; 7g saturated fat; 34g carbohydrates; 27mg cholesterol; 1072mg sodium; 7g fiber

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Braised Beef in Espresso

The addition of coffee to a beef stew may look new and innovative, but it is one of the oldest methods of enriching a sauce. You can use freshly brewed strong coffee or instant espresso powder dissolved in boiling water. Try topping this stew with dumplings if you like.

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Turkey Pot Roast

One of my oldest cooking friends, Nancyjo Riekse, created this recipe, and I was absolutely delighted with the original concept for turkey in an old-fashioned recipe context. “This is for those of you who have stopped eating red meat but still crave that type of comfort food,” she writes. This recipe uses a hindquarter, one big, fat, dark-meat thigh section called the shank that is easily available when the turkeys leftover from the holidays are cut into portions to sell quickly. If you cannot find the shank, then substitute two regular turkey thighs that equal the same weight. Be sure the piece of meat can fit in your slow cooker. Serve with cranberry sauce.

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