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More Than 250 Foolproof, Flavor-Packed Roasts, Stews, And Braises That Let The Oven Do The Work (Best Recipe Classics)
Cooks Illustrated
October 2008
On Sale: October 1, 2008
352 pages
ISBN: 1933615249
EAN: 9781933615240
Hardcover
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What if we told you that recipes don't have to be fast to be
simple? That cooking methods like stewing, braising, and
roasting can actually be fuss-free? The Best Slow & Easy
Recipes gives you more than 250 recipes that show you why
building flavor slower is sometimes better - and easier. The
appeal of cooking food slowly is undeniable; a moderate oven
temperature and extended cooking time can build rich,
concentrated flavor and yield tender, juicy meat. But when
most of us think of dishes that are slow cooking by nature -
such as roasts, braises, and stews - we think of an all-day
affair requiring constant attention, something to prepare
for a special occasion or when you can commit a full day to
the task. But in fact, in many cases just the opposite is
true. These dishes are, for the most part, easy - although
they take time, the process is largely unattended, leaving
you free to simply walk away. You'll find all the classic
slow-cooked dishes here - dishes where time, slow simmering,
and gentle heat work their magic - from Prime Rib and
Classic Beef Chili to Smothered Pork Chops and Cassoulet.
But we also introduce to you some new favorites such as
Carnitas, the Mexican version of pulled pork (a slow braise
renders the pieces of pork rich and tender, while a quick
broil at the end creates an irresistibly crisp, caramelized
exterior) and Braised Chicken with Almonds and Pine Nuts (a
boldly-flavored Spanish dish thickened with a picada - a
mixture of ground almonds, pine nuts, parsley, and saffron).
And we didn't forget to make use of the slow cooker; sure,
you already know you can make all kinds of stews and chilis
in this convenient piece of equipment, but we've discovered
it's also great for making Homemade Chicken Broth or
Meatballs in Marinara (a quick stint in the microwave rids
the meatballs of excess fat without creating a tough
exterior). Want to know one of the easiest, most foolproof
ways to cook fish? Simply throw it in a pot with some
lightly sautéed aromatics and put it in the oven. Our
Salmon en Cocotte with Leeks and White Wine might take a
little longer to cook than fish cooked another way, but it's
hands-free time as the low, gentle heat of the oven and
covered pot concentrate the flavors and keep the fish moist
- say goodbye to dried-out fish forever. Sometimes a novel
approach is required to make a slow recipe easier. What do
you do when you want barbecued ribs in the middle of winter?
Move the process indoors - your oven, a baking stone, and
some tea leaves are all you need to get long-cooked, smoky
flavor any time of year (and eliminate constant monitoring
in the process). How do you ensure foolproof results for
finicky side dishes such as polenta, risotto, and rice? Cook
them in the oven - our baked versions provide gentle heat
that is much more reliable and consistent than classic
stovetop versions. And they're easier too - you'll be
surprised to find that our Baked Risotto requires no
stirring once it goes in the oven. We'll also show you how
to apply slow cooking techniques to vegetables and fruit,
creating new and unexpected flavors and textures in the
process. Slow-Braised Carrots take an hour to cook but the
simple approach (simmering them in butter and water and then
browning them at the end) gives you the sweetest, creamiest,
most flavorful carrots we've ever tasted. Don't know what to
do with less-than-perfect tomatoes? Slow-roast them to
concentrate their sweet flavor and draw out their juices
(they make a great side dish or you can use them as part of
a salsa or sauce). Slow cooking isn't just uncomplicated
cooking - it can be economical and convenient too. With The
Best Slow & Easy Recipes, we'll bring you back to the simple
art of slow cooking. We promise it's worth the wait.
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