Cover image for Martha Stewart's slow cooker : 110 recipes for flavorful, foolproof dishes (including desserts), plus test-kitchen tips and strategies / from the kitchens of Martha Stewart living ; photographs by Stephen Kent Johnson.
Title:
Martha Stewart's slow cooker : 110 recipes for flavorful, foolproof dishes (including desserts), plus test-kitchen tips and strategies / from the kitchens of Martha Stewart living ; photographs by Stephen Kent Johnson.
Title Variants:
Slow cooker
ISBN:
9780307954688
Edition:
First edition.
Publication Information:
New York : Clarkson Potter/Publishers, 2017.

©2017
Physical Description:
272 pages : colour illustrations ; 24 cm
General Note:
Includes index.
Added Uniform Title:
Martha Stewart living.
Holds:
Copies:

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1 Bob Harkins Branch 641.5884 MAR Book Adult General Collection
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1 Nechako Branch 641.5884 MAR Book Adult General Collection
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Summary

Summary

Responding to the success of One Pot , the Kitchens of Martha Stewart return to practical cooking-what their audience clamors for-yet again to create what will be another blockbuster hit- Martha Stewart's Slow Cooker . One of the most popular kitchen appliances, slow cookers are beloved for their ofix it and forget ito reputation, but while so many of the recipes out there are convenient, they're lackluster in taste. The 110 recipes in this book are engineered to take advantage of the slow cooker's assets (low heat, hands-off cooking), while amping up flavor for results that are truly unforgettable. And this book shows readers that they can make all sorts of dishes in this appliance-from soups, stews, and roasts to souffles, puddings, jams-and even fish.


Author Notes

MARTHA STEWART is America's most trusted lifestyle expert and teacher and the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.


Excerpts

Excerpts

Barley Risotto with Fresh Mushrooms SERVES 8 You can find recipes for slow-cooker risotto made with traditional Arboriorice, but we prefer the texture of barley here. It holds up beautifully and doesn't get gummy. Earthy mushrooms flavor the dish the whole way through, while two cheeses and fresh chives round things out at the end. 7 cups vegetable broth, store-bought or homemade, or water. 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 12 ounces fresh mushrooms, such as cremini, shiitake, or oyster, trimmed and sliced 2 shallots, finely chopped 1 garlic clove, minced Coarse salt and freshly ground pepper 1 tablespoon fresh thyme leaves 2 cups pearl barley 2 ounces fresh goat cheese (about ½ cup), crumbled ½ cup grated Parmigiano-Reggiano (2 ounces), plus more, shaved, for serving Snipped fresh chives, for garnish Preheat a 5-to 6-quart slow cooker. Heat 6 cups broth in a saucepan over low. Meanwhile, heat 1 tablespoon oil and 1 table­spoon butter in a large skillet over medium. Add half the mushrooms and sauté until tender, about 4 minutes; transfer to a bowl. Add remaining tablespoon oil and tablespoon butter, and sauté remaining mushrooms until tender, 4 minutes. Return reserved mushrooms to pan. Add shal­lots, garlic, 2 teaspoons salt, ¼ teaspoon pepper, and thyme; sauté for 2 minutes. Add barley, stir­ring to coat well. Increase heat to medium-high, add remaining cup broth, and cook, stirring to combine, until completely absorbed, about 4 minutes. Transfer barley mixture to the slow cooker. Pour in broth and stir to combine. Cover and cook on high until barley is tender but still firm, 2 to 3 hours (or on low for 5 to 6 hours). Before serving, stir in both cheeses with a fork until melted. Season with salt and pepper. Serve topped with shaved cheese and chives. Excerpted from Martha Stewart's Slow Cooker: 110 Recipes for Fast-Prep, Flavorful, Foolproof Dishes, Plus Test-Kitchen Tips and Strategies by Martha Stewart Living Editors All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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