Update on slow cooking
4 January 13
I have three days left for my month-long challenge, and while I’ve had a blast, I’ll be glad to start using my slow cooker only a few times a week instead of every day. It’s produced SO MUCH FOOD. I did get a 1970s-era 3 1/2 quart Crock-Pot, so that will be nice for smaller quantities of food. Here’s the list of things I’ve made since my last post:
- creme caramel
- pomegranate pork
- fallen cheese souffle
- chicken pot pie
- sausage and vegetables medley
- butternut bisque
- honeyed pears with goat cheese and thyme
- halibut with Maitre d’Hotel butter
- Alsatian lentil soup with bratwurst
- hot buttered rum
I’ve been making notes after each recipe so I know how long the prep took, any modifications I made, how long it cooked, how it tasted, and whether it’s worth making again. Oh, I also roasted cauliflower, but not in the slow cooker. That was super delicious.
As I said, I have three days left, but five recipes I still want to make. They are:
- crustless vegetable quiche
- lamb with artichokes and olives
- acorn squash
- lemon pots de creme
- ginger creme brulee
It’s hard to choose a favorite from the month, though Carl seemed to rave most about the Rousillon meatballs, the pomegranate pork, and the two recipes with whole chickens. I have learned a few things – it is indeed possible to overcook things, namely fish; the spiciness in chili will intensify over time; and I can make so many more dishes than I ever thought in the slow cooker. It’s been a pretty delicious month.
I don’t know why, but this post feels like a book report. Maybe it’s because of the lists… you know, a recitation of the main points without much judgment. Hmm.