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The Cookstr Weekly: Slow Cooker Specials

October 19, 2012
A slow cooker is an invaluable tool for comforting cold-weather meals that taste like they’ve been cooking all day long – because they have! And all of these recipes result in dishes full of flavors and textures. Slow cooking methods apply well to meat, poultry, beans, veggies and even salmon…not to mention the many possibilities for dessert. In Michele Scicolone’s Balsamic-Glazed Short Ribs recipe, eight hours takes the meat to fork-tender, while the acid in the red wine and vinegar breaks down the proteins for a sensuous, velvety result. Finishing the sauce in a saucepan before serving gives it a chance to thicken and reduce, since slow cookers allow for very little evaporation.

More Slow Cooker Recipes from Cookstr:
In Season: Pumpkin

We’ll hop on board the pumpkin fever bandwagon, stepping it up a notch with this elegant Parmigiano Pumpkin Soup with Frizzled Prosciutto by Andrew Schloss. Andrew writes, “If your notion of pumpkin is “sweet,” and if you think it should be seasoned only with nutmeg, clove, cinnamon, and sugar, then get ready to change your mind. This savory, creamy, pungently cheesy pumpkin soup is fragrant with garlic and Parmesan, and punctuated with the frizzled threads of crisped prosciutto. Serve it as a first course before a roast (it makes an inspired appetizer for Thanksgiving), or for lunch with someone you’re dying to impress.” Visit our Halloween Pinterest board and Pumpkin Season Pinterest board for more inspiration!

“There is a lot of lore and misinformation that surrounds the history of the German chocolate cake. Suffice it to say, the cake has nothing to do with Germany and a lot to do with a waxy, sugary chocolate that goes by the brand name Baker’s German Chocolate. Our version of German Chocolate Cake is really an update. We used a better-quality chocolate, increased the sugar a bit, and toyed with the amount of buttermilk until we got a moist, dense crumb. We also kept the sides and top of the cake exposed in order to showcase the wonderfully sticky coconut filling. This cake is moist and rich, and we’re sure that most Germans wouldn’t mind claiming it as their own.” 

– Matt Lewis & Renato Poliafito 

2 Comments leave one →
  1. Hamilton Beach Stay or Go 6-Quart Slow Cooker permalink
    January 12, 2013 6:06 pm

    Hey Kara Rota,
    I take your point, I want to start a weekly newspaper for student, meant for them to express their their views on different issues.
    Can anyone tell me what material to use, how much it would it cost, and also how i go about expanding it.
    I would be grateful if you give me tips and suggestions also.
    Regards

  2. September 10, 2014 8:38 pm

    Pretty! This was an incredibly wonderful article. Many
    thanks for providing this info.

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