- Soups and Sauces
- Meat and Poultry
- Fish and Shellfish
At first glance, the book looks to be pretty diverse. In addition to a number of soup recipes, the beginning section on soups and sauces includes some basic recipes that I wouldn’t have necessarily ever considered using a slow cooker to make, such as applesauce. I bet it would make the house smell good, though, to have it cooking all day, with the different spices.
The meat and poultry section is typical of what I’ve found to be true of a lot of slow cooking–the recipes tend to be very meat-heavy. I’m not a vegetarian but I also don’t eat a lot of meat, and I typically don’t buy big pieces of meat. I like to have a larger ratio of vegetables to meat in my meals, so I might have to play around with the proportions in some of the recipes. Having said that, there are quite a few curries and other ethnic-inspired dishes that I would be happy to try to make.
The seafood and vegetarian sections both contain mostly stew-type dishes, along with a couple of recipes that intrigued me, including one for Salmon Terrine that looks delicious. I’m definitely going to try this one, as well as one for Ratatouille, which I make frequently but have never tried in the slow cooker.
The desserts section contains mostly fruit-based recipes in addition to puddings and creams. There’s even a recipe for a traditional Christmas Pudding that I just have to try–yum!
At the end of the book, LeBlanc includes some basic recipes for stocks and accompaniments that can go with many of the dishes presented in the book’s recipes.
The recipes are well-presented, most with accompanying color photos and each listing the prep and cooking time required for the recipe. I can definitely see myself using this book on a regular basis. For a taste, here’s one that I’m probably going to try this weekend:
Prep Time: 15 minutes
Cook Time: 4 hours on low, plus 15 min on high
800 g tinned chickpeas, drained and rinsed
4 large garlic cloves, finely chopped
4 cm root ginger, peeled and chopped
1 tbsp ghee, groundnut oil or sunflower oil
2 tsp cumin seeds
1 large onion, finely chopped
2 tbsp madras curry powder
a pinch of chilli flakes (to taste)
400 g tinned chopped tomatoes
55 mL vegetable stock
4 tbsp passata (tomato purée)
200 g baby spinach leaves, rinsed and shaken dry
salt and pepper
warm naan bread, for serving
Put the chickpeas in the slow cooker. Put the garlic and ginger in a food processor and process until a coarse paste forms, then set aside.
Heat the ghee or oil in a frying pan over high heat. Reduce the heat, add the cumin seeds, and stir for 30 seconds. Add the onion and fry for 3-5 minutes. Add the garlic paste, curry powder and chilli flakes and fry for 30 seconds. Add the tomatoes, stock and passata and bring to a boil, stirring, then season. Pour the mixture into the slow cooker.
Cover and cook on low for 4 hours. Switch the cooker to high and stir in the spinach. Cook, uncovered, for 10-15 minutes, stirring once, until tender. Sprinkle with garam masala and serve with naan breads.
Thanks so much to NetGalley and Watkins Publishing Limited for providing me with a review copy of this book.
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