The Cookstr Weekly: Slow Cookers & Pressure Cookers
It doesn’t feel like springtime yet in much of the country, but the longer days make it seem a shame to spend hours at the stove. While they rely on different mechanisms, both slow cookers and pressure cookers are excellent, tried and true solutions to getting a satisfying and complexly flavored meal on the table with minimal effort and a mostly unattended cook time.
Even better, the hands-off and low-mess cooking methods are built for entertaining, especially in small spaces where a sink full of dishes can make all the aesthetic difference. Whether it’s chicken, beef, vegetables, lamb, legumes, or even fish or dessert, you’ll be surprised at the complexity and depth that’s achieved with little work.
by Judith Finlayson
French onion soup is one of my absolute favorite things in the world to eat, but I rarely make it at home. The soup usually requires hours of laboriously caramelizing the onions, stirring as you go, but in this recipe, the slow cooker does the work for you. It still takes a solid half day to cook, but doesn’t require babysitting along the way. Start with Judith’s Enhanced Vegetable Stock, also made in the slow cooker, for the deep flavor that turns a good onion soup into something truly spectacular. The layer of crisp baguette slices blanketed with Swiss or Gruyere goodness seal the deal.
|More Slow Cooker & Pressure Cooker Recipes|
by Dynise Balcavage
This vegan version of the Boston classic is sure to be a hit even among those who are deeply dedicated to butter and cream.
“It may not be a pie, but we won’t hold it against Boston. That’s because they have somehow managed to cram three decadent elements into a single dessert: two layers of cake stuck together with a custard cream filling, hedonistically blanketed with dark chocolate ganache. Really, when I am eating this, I don’t care what it’s called. I only care about making sure there’s a slice left for me.”
– Denise Balcavage
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