French Slow Cooking on Friday 1/27

The French Slow Cooker – recipes for WPR's "Here On Earth," January 27

For all these recipes, you will need a slow cooker with at least a 5-quart capacity (“large slow cooker”). If you have a smaller slow cooker, you may need to cut the recipe in half and reduce cooking time.

Thanks to author Michele Scicolone, for giving us permission to post these recipes before her interview. I hope you enjoy cooking and sharing comfort food with a bit of French flair...be sure to call in with your comments next week!

The French Slow Cooker – recipes for January 27

Recipes by Michele Scicolone. You can find these and more in her new cookbook “The French Slow Cooker.”

For all these recipes, you will need a slow cooker with at least a 5-quart capacity (“large slow cooker”). If you have a smaller slow cooker, you may need to cut the recipe in half and reduce cooking time.

Spinach and Egg Bouillabaisse (serves 6)

6 russet (baking) potatoes, peeled and chopped

1 large onion, chopped

3C. chicken broth, vegetable broth or water

3C. water

salt and fresh-ground pepper

1 10-ounce package frozen chopped spinach, thawed

6 large eggs

1 baguette, cut into ½ thick slices and toasted

grated Parmesan cheese, aioli or rouille (recipe follows)

In large slow cooker, combine potatoes, onion, broth and water. Season with salt and pepper to taste. Cover and cook on high for 6 hours, or until potatoes are very tender. Stir in spinach and cook for 15 minutes, or until spinach is hot.

When ready to serve, break 1 egg into a small cup. Remove cover from slow cooker and, holding cup close to surface, pour in the egg. Repeat with the remaining 5 eggs, placing them about an inch apart on the surface of the soup. Cover and cook for 5 minutes, or until eggs are done to taste.

Place a slice or two of toast in each bowl. Carefully spoon an egg and some soup over the toast. Sprinkle with cheese, and pass aioli or rouille. Serve hot.

Aioli (Garlic Mayonnaise)

2 large garlic cloves (or to taste), peeled

½ t. salt

2 large egg yolks

1t. Dijon mustard

1C. extra-virgin olive oil (for a milder flavor, use blend of olive and vegetable oil)

1-2t. fresh lemon juice

In a food processor, combine garlic and salt and process until finely chopped. With machine running, add egg yolks and mustard and process until smooth. Very slowly drizzle in the oil. It’s important to go slowly so that the sauce does not break. Once you have added ½ cup of the oil, you can add the remainder a little more rapidly. Add lemon juice to taste.

If aioli curdles, place a tablespoon of mustard in a bowl, then with a whisk gradually beat in the aioli a spoonful at a time. Serve immediately or store in a covered jar in the refrigerator for up to 2 days.

Rouille

½ C. roasted red bell peppers (jarred or homemade)

1 large garlic clove, peeled

1C. mayonnaise

2T. extra-virgin olive oil

1t. fresh lemon juice

pinch of piment d’Espelette or cayenne pepper

In a blender or food processor, finely chop peppers and garlic together. Add the mayonnaise, oil, lemon juice and piment d’Espelette (or cayenne) and process until smooth. Serve immediately or store in a covered jar in the refrigerator for up to 2 days.

Chicken with Forty Cloves of Garlic (serves 6)

2-3 garlic heads

12 bone-in chicken thighs, skin removed

1T. chopped fresh rosemary

salt and freshly ground pepper

½ C. dry white wine

2T. fresh lemon juice

Separate garlic into cloves. There should be about 40. Discard any loose skin from the cloves, but do not peel them. Scatter the garlic in a large slow cooker.

Sprinkle the chicken with the rosemary and salt and pepper to taste. Place the chicken pieces in the slow cooker. Pour in wine and lemon juice. Cover and cook on low for 5-6 hours, or until the chicken is tender and cooked through.

To serve, transfer chicken and most of garlic to a large platter. Cover and keep warm. Remove and smash the remaining garlic cloves and stir them back into the liquid. Discard the garlic skins.

Pour the liquid into a saucepan and bring it to a boil. Cook until reduced and slightly thickened. Taste for seasoning. Pour the sauce over the chicken and serve hot.

Bargemen’s Beef Stew (serves 8)

olive oil

4lbs. boneless beef chuck, well trimmed and cut into 1-inch cubes

3T. all-purpose flour

salt and freshly ground pepper

3 large onions, thinly sliced

6 anchovy fillets

6 garlic cloves, peeled

¼ C. chopped fresh flat-leaf parsley

2T. Dijon mustard

2T. red wine vinegar

Oil the insert of a large slow cooker. In a large bowl, toss meat with flour and salt and pepper to taste. Scatter half the onions in the slow cooker. Add half the meat. Add remaining onions and top with remaining meat. Cover and cook on low for 8-10 hours, or until meat is very tender.

In a food processor or blender, chop anchovies, garlic and parsley very fine. Add mustard and vinegar and pulse until just blended.

Skim the fat off the stew. Stir in anchovy mixture. Taste for seasoning and serve.

Saffron Vegetable Stew (serves 6-8)

2T. olive oil

2 medium onions, chopped

2 garlic cloves, chopped

2C. chopped canned tomatoes, with their juice

2t. salt

¼ t. saffron threads, crumbled

freshly ground pepper

4 medium boiling potatoes (such as Yukon Gold), peeled and cut into 1-inch chunks

1 medium cauliflower, trimmed and cut into florets

1-2t. chopped fresh thyme or basil

In large skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until golden but not browned, about 10 minutes. Stir in garlic and cook for 1 minute more. Add tomatoes and juices, salt, saffron, and pepper to taste. Bring to a simmer and cook for 5 minutes, until thickened.

Put potatoes in large slow cooker. Place cauliflower over potatoes. Pour tomato sauce over all.

Cover and cook on high for 3 hours, or until vegetables are tender when pierced with a knife. Sprinkle with thyme or basil. Can be served hot, warm or room temperature.

Lemon Pots de Crème (serves 4)

1/3 C. fresh lemon juice

½ t. grated lemon zest

½ C. sugar

4 large egg yolks

1C. heavy cream

Stir together lemon juice, zest and sugar until sugar is dissolved.

In a large bowl, whisk egg yolks and cream until blended. Stir in lemon juice mixture. Pour mixture into four ½ cup custard cups or ramekins.

Place a rack in the insert of a large slow cooker, or crush a sheet of aluminum foil into a ring shape and place that on the bottom of the insert. Carefully place cups on the rack (if using foil, you may need to make two rings, one slightly smaller inside the other). Pour about 1 inch of hot water into the cooker, being careful not to splash water into the cups. Cover and cook on high for 2 hours, or until the creams are softly set and slightly jiggly in the center. Uncover and let stand for 10 minutes. Carefully remove the cups from the cooker, wearing sturdy rubber gloves so as not to burn your fingers.

Cover and refrigerate until chilled, 2 hours, or up to 3 days, before serving.

Creamy Cherry Clafoutis (serves 6)

unsalted butter

1 12-ounce bag frozen pitted cherries (about 2 ½ cups), thawed, or substitute fresh or drained canned cherries (not cherry pie filling)

6 oz. cream cheese, softened

2 large eggs

½ C. sugar

¼ C. all-purpose flour

¼ C. whole milk

½ t. grated lemon zest

Generously butter the bottom and 2 inches up the sides of the insert of a large slow cooker. Scatter the cherries in the cooker.

In a food processor or blender, combine the cream cheese, eggs, sugar, flour, milk and lemon zest. Process or blend until smooth and creamy. Pour the mixture over the cherries.

Cover and cook on high for 1 ½ to 2 hours, or until the center is just set. Sprinkle with confectioners’ sugar and serve warm, scooping clafoutis out of the insert.

Chocolate Pain Perdu (serves 8)

Unsalted butter

1 baguette, cut into 1-inch cubes (about 6 cups)

2 C. whole milk

10 oz. semisweet or bittersweet chocolate, chopped

4 large eggs

½ C. sugar

1 C. heavy cream

1 t. vanilla extract

Ice cream, whipped cream or Crème Anglaise (recipe follows)

Butter the bottom and 2 inches up the sides of the insert of a large slow cooker. Scatter the bread cubes in the cooker.

Heat the milk in a small pan over medium heat until small bubbles form around the edges. Remove from heat. Set aside ¼ cup of chopped chocolate. Add the remaining chocolate to the hot milk and stir until smooth and melted.

In a large bowl, beat the eggs and sugar until foamy. Beat in the chocolate milk, cream and vanilla.

Pour the milk mixture over the bread in the cooker. Scatter the reserved ¼ cup of chocolate pieces on top. Cover and cook on high for three hours, or until softly set in the center.

Let cool slightly. Scoop from the insert and serve with ice cream, whipped cream or Crème Anglais.

Crème Anglais

1 C. heavy cream

1 C. whole milk

1 vanilla bean or 1 ½ t. vanilla extract

3 large egg yolks

1/3 C. sugar

pinch of salt

Combine cream and milk in small saucepan. Split vanilla bean lengthwise with a small, sharp knife. Scrape the seeds out of the bean and into the cream mixture. Add vanilla pod. If using vanilla extract, add it while sauce is cooling.

Cook the cream mixture over medium heat until small bubbles appear around the edge. Remove from heat and let stand 5 minutes. Remove vanilla pod and discard.

In a heatproof bowl, whisk together the egg yolks, sugar and salt. Gradually whisk in the warm cream mixture. Transfer sauce to saucepan. Cook over low heat, stirring constantly, until small wisps of steam appear and the sauce coats the back of a spoon (test by dipping a spoon in the sauce and carefully – it is hot – run your finger down the back of the spoon…if it leaves a distinct track, the sauce is done). Do not allow the sauce to boil, or it may curdle.

Immediately pour the sauce into a clean bowl, set into a larger bowl of ice water. Let cool, stirring occasionally. Cover and refrigerate until serving time or for up to 2 days.

Food Friday Recipe 5/13

Carly Yuenger

On today's show we discuss the beauty, texture, and flavor that whole grains, like millet, kamut, farro, wheat berries, and "oat berries," bring to the table--breakfast, lunch or dinner.
Maria Speck is a cooking instructor, so she knows how most people react to the idea of whole grains. She says that the best cure for the belief that whole grains are bland is a good recipe.
Check this one out: "Leek Salad with Haloumi Cheese and Rye Berries". It's featured on the cover of her book, Ancient Grains for Modern Meals, and represents her dual ancestry--Greek and German--through the inclusion of rye berries (very German!) in a traditional Mediterranean salad.

We hope you'll give it a go and let us know what you think by leaving a comment below, at our Facebook page, or by leaving a voice message at our hotline: 1-877-GLOBE-07

Maria Speck's Leek Salad with Grilled Haloumi Cheese and Rye Berries:

Haloumi, a textured goat and sheep’s milk cheese, popular across the Middle East, is irresistibly chewy and will not melt when grilled or roasted. Take this salad to a barbecue and char the cheese right there for a smoky touch, or use a broiler anytime. Pecorino Romano can stand in for the haloumi but it lacks the same lip-smacking chewiness. Both cheeses can be quite salty, so you may want to go easy when adding the salt. Serves 4 to 6

Rye:

11/2 cups water

3/4 cup rye berries, soaked overnight and drained

Salad:

2 medium leeks, cleaned and cut into 3/4-inch segments (about 4 cups)

1/2 cup low-sodium chicken broth or vegetable broth

1 (2- by 1-inch) strip orange zest, white pith removed (optional)

1/4 cup chopped oil-packed sun-dried tomatoes, drained, 2 teaspoons oil reserved

1/4 cup chopped fresh mint, plus 2 tablespoons for garnish

2 tablespoons nonpareil capers

3/4 teaspoon fennel seeds

1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

To Finish:

1/4 pound haloumi cheese

11/2 teaspoons dried crumbled oregano or thyme

1/4 teaspoon freshly ground black pepper

1/8 teaspoon dried red pepper flakes (optional)

1. To prepare the rye, bring the water and the rye berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat, cover, and steam for 10 to 15 minutes if you have time. Drain any remaining liquid and transfer to a large serving bowl to cool.

2. While the rye cools, prepare the salad. Bring the leeks, chicken broth, and orange zest to a boil in a large saucepan. Decrease the heat to maintain a simmer, cover, and cook until the leeks are soft, 5 to 7 minutes. Drain the leeks, and add them to the serving bowl with the rye berries. Add the sun-dried tomatoes, 1/4 cup of the mint, and the capers, fennel seeds, salt, and pepper. Taste and adjust the seasoning, keeping in mind that capers and haloumi are quite salty.

3. To finish, position a rack about 6 inches below the heat source and preheat the broiler. Cut the haloumi cheese into thin slices, about 1/4 inch thick, and put them on a plate. Sprinkle with the oregano, pepper, pepper flakes, and reserved 2 teaspoons of tomato oil; rub the oil and spices all over to coat the slices on both sides (work gently, as haloumi breaks easily). Transfer the cheese to a medium cast-iron skillet or a broiler pan.

4. Broil the haloumi until the slices just start to brown at the edges, about 5 minutes, turning once with a spatula. (Watch closely as you don’t want the cheese to dry out.)

5. Top the salad with the haloumi. Sprinkle with the remaining 2 tablespoons mint, and serve right away.

To get a head start: Make the rye berries, as in step 1, ahead. The salad (without the haloumi) can be prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving.

To vary it: A great stand-in for the rye in this dish would be about 2 cups cooked whole oat berries

Too Many Tomatoes? 8/21

Carly Yuenger

On today's show we talk about what to do when you find yourself with too many tomatoes. No, we're not talking about how to slip a couple of pounds of tomatoes into your co-workers' inboxes. We're talking easy, fresh, and new tomato recipes with cookbook author Brian Yarvin.

Help your fellow tomato gardeners--share your recipes and tips for preserving tomatoes by adding a comment below!

It's Strawberry Time!

Carly Yuenger

It's that season, time for the first berries of the year: Strawberries. On today's show we freshen up our strawberry recipe repertoire with French chef, Monique Hooker.

Have you tried Strawberry, chevre, and basil salad? What's your secret for the perfect strawberry smoothy? Add a comment below to share your favorite strawberry recipes, or just give these favorites from our guest a try:

Monique Hooker's "Summer Clafoutis"

(Serves 6-8)
1/2 C Sugar
2 Tablespoon Cornstarch
1 Tablespoon Vanilla extract
4 Eggs
3 C Whole milk
3 C Strawberries**
1 Tablespoon Rhum (optional)
1/4 C Confectionner sugar, to sprinkle on top

Preheat the oven at 375 but once the clafoutis is in the oven turn it down to 350! In a large bowl blend the sugar and cornstarch and mix well until eggs have absorbed all the sugar.* Add the milk and vanilla extract and blend well, do not beat as not to incorporate any air, this would give the custard a dry consistency instead of a creamy consistency. Rinse (cut the strawberries) berries and place at the bottom of an au gratin dish 8 cup size or individual dishes. Bake in the 350 degrees oven until set, about 35 to 45 minutes for large one and 20 minutes for individuals. When done remove from the oven and let cool to room temperature then sprinkle with confectionner sugar just before serving. Best served at room temperature and great for picnics.
* This method is called creaming and not beating
** You may use any summer fruit for this.

Monique Hooker's Strawberry Chutney

(Makes about 6 C)
3 Lbs Strawberries, very ripe
4 C Diced onions (about 3 medium)
2 Lemons grated zest and juiced
1 C Raisins
1 C Sugar (more or less)
1 tsp Ground ginger
1/2 tsp Each of: cinnamon, nutmeg, hot pepper,black
pepper,
1 C Cider vinegar

Place all the ingredients in a large saucepan and bring to a boil then lower to a simmer. Cook uncovered for about 1 hour or more until desired thickness. To preserve just place in sterilized jar, cover tightly with lid, place in a large pot and cover the jars with water, bring to a boil and let boil for about 25 minutes. Remove from the heat and allow to cool before storing. You should always follow the canning jars manufacturer's directions.

Monique Hooker's Spring BBQ Sauce

Makes about 5 C
2 C Very Ripe strawberries
1/2 C Olive oil 0r Canola or Sunflower Oil
1/2 C Cider vinegar (more or less)
1 C Maple syrup grade "B" or "C"
1 tbsp Dijon style mustard
1 Tablespoon Pickle Ginger
3 Garlic cloves
2 tsp Fresh ground pepper
1 tsp Hot pepper (more or less)
1 tsp Salt
3 Tablespoon Worcestershire sauce (optional)

In a food processor or blender grind together the garlic and pickle ginger very fine almost a puree. Add the strawberries and puree again. Add the rest of the ingredients and blend well. Transfer to a sauce pan and cook on low heat until desired thickness about 1 hour. Add water if necessary to buy time to develop the flavors

** I usually adjust the heat or consistency depending on my moods or also the expected final product. You have a lot of room for creativity here