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The French Slow Cooker Paperback – January 3, 2012
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Mild green olives are a nice contrast, in both color and flavor, to the richness of salmon. The cooking time will depend on how thick the fish is and whether you prefer it rare or well done. To check for doneness, make a small slit in the thickest part of the salmon and peek inside. For rare, the fish should appear translucent; for well done, it will be opaque and flake easily. Serve this at room temperature on a bed of baby salad greens for a perfect summer meal.
1 large lemon
2 medium shallots, thinly sliced
1/2 cup water
1 thick salmon fillet (about 2 pounds), cut into 6 pieces
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
Salt and freshly ground pepper
1/2 cup chopped pitted green olives
1 tablespoon chopped fresh fl at-leaf parsley
1 tablespoon chopped rinsed capers
Thinly slice the lemon and remove the seeds. Scatter half of the shallots in a large slow cooker. Add half of the lemon slices and the water.
Rinse the salmon pieces and pat dry with paper towels. Rub the flesh side with the oil and sprinkle with salt and pepper to taste. Place the salmon skin side down in the slow cooker. Scatter the remaining lemon slices and shallots on top.
Cover and cook on low for 1 to 1½ hours, or until the salmon is cooked to taste. Check for doneness by making a small slit in the thickest part.
Meanwhile, make the sauce: In a small bowl, whisk the oil with the lemon juice, zest, and salt and pepper to taste. Add the olives, parsley, and capers.
With a large spatula, transfer the salmon, lemon, and shallots to dinner plates. Drizzle with the sauce and serve hot or at room temperature.
Serves 6 to 8
The sunny color and mild, sweet flavor of this soup make it very appealing. Serve it as a first course before a roast chicken, or pour it into mugs to enjoy with a ham sandwich.
1 large butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch pieces
1 medium onion, chopped
1 large sweet apple, such as Fuji or Golden Delicious, peeled, cored, and chopped
6 cups Chicken Broth, , vegetable broth, or water
1/2 cup heavy cream, plus more for garnish
Pinch of freshly grated nutmeg, plus more for garnish
Sliced apples, for garnish
In a large slow cooker, combine the squash, onion, apple, and broth. Add 1 teaspoon salt.
Cover and cook on low for 6 hours, or until the vegetables are very soft. Let cool slightly. Transfer the soup to a blender and puree until smooth. Add the cream and nutmeg and blend again. Reheat if necessary. Taste for seasoning and add more salt if needed.
Spoon the soup into serving bowls, drizzle each serving with a teaspoon of heavy cream, garnish with the nutmeg and apple slices, and serve hot.
— Dorie Greenspan, Around My French Table
Top Customer Reviews
The ingredients are common ones from the supermarket. There are tips and techniques for cooking and equipment use. A description of what should be in the French pantry is included. Recipes in the book are; soups, chicken, turkey and duck, meats, seafood, soufflés, quiches and egg dishes, vegetables, legumes and grains, desserts and basics.
Most of the soups do require being put through a sieve, a blender or a food mill. We did not have much luck with cutting the quiche we tried into wedges - getting it out of the slow cooker was a bit awkward and did not make for good looking wedges, and the taste of crustless quiches does not quite suit our family's taste. There are also suggestions to cook potatoes for a potato salad. This takes 3 hours in the slow cooker, when in most instances cooking them on the stove top or in an oven seems much more practical.
When I received this book, we had a large number of guests in our house and it was quickly put to use. We were very successful with, and everyone enjoyed the spinach and egg bouillabaisse and the Bargemen's beef stew.Read more ›
The book is well organized and Scicolone writes clear directions, except that she's a little close-mouthed in some cases about exactly how to remove some of the food from the slow cooker. When presentation is important for a dish, you really want some detailed direction on that point.
I was pleased to see recipes from many different regions of France, such as Alsation Lentil Soup with Bratwurst, Provencal Vegetable Soup with Pesto, Basque Chicken, Normandy Pork with Apples and many more. Many of your classic French favorites are in the book, but also some more unusual recipes, like Spicy Curried Pork, and Rillettes (spiced potted pork).
The slow cooker method will save time and avoid quite such a huge mess when you make Cassoulet or Boeuf en Daube. That's a bonus for me, since I still have huge stains on another cookbook from the last time I made Boeuf en Daube and it was such an ordeal I haven't made it in a couple of years.
On the other hand, I did think there were quite a few recipes in the book for which I can't see the point of using a slow cooker, like quiche, soufflés, pain perdu, clafoutis, and a couple of the vegetable recipes.
This is a good, but not great, cookbook. I'd say this is a good addition to your cookbook collection if you have particular interest in French food and slow cooker recipes.
I know that you aren't suppose to 'peek' during cooking, but about about half way through most recipes, I feel an overwhelming need to stir. I am a long time and regular stove top maker of numerous slow cooked dishes and soups, it goes against my nature to 'set and forget'. So maybe it adds a few more minutes to the cooking time, but I am in no hurry.
These recipes do require advance prep, sauteing onions, etc and browning the meat, but I love to cook, so I don't mind doing the prep work.
I do not serve slow cooker or stove top slow cooked food the same day as I make them. I refrigerate them overnight, skim the fat, and then serve. Makes a world of difference flavor wise - including the two dishes above, from this book.Read more ›
Most Recent Customer Reviews
I am new to slow cooking and have been testing the recipes. So far I have come up with only winners. Read morePublished 9 days ago by Coach
I like anything French, so I decided to buy this book. There are a few really delicious recipes, but have not tried a lot of them. Read morePublished 1 month ago by francine
If you love using your slow cooker definitely give this one a try for new recipes that aren't the same old, tired recipes you find in most slow cooker cookbooks. Read morePublished 2 months ago by Treasure Hunter
Wow. This is full of wonderful recipes. I Love french food. You will enjoy the recipes and they are very easy to follow.Published 4 months ago by Amazon Customer
easy way to start cooking french style, I use an Alclad 7 qt cooker, plenty of room to sparePublished 5 months ago by L. Bottorff
This would please even my "French Sister".I have gifted this cookbook it's so fabulous! The Country Pate was addicting as were the meatballs - both recipes. Read morePublished 6 months ago by LORIE R.