The Chef and the Slow Cooker: A Cookbook

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Hugh Acheson brings a chef’s mind to the slow cooker, with 100 recipes showing you how an appliance generally relegated to convenience cooking can open up many culinary doors. 

Hugh celebrates America’s old countertop stalwart with fresh, convenient slow cooker recipes with a chef’s twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There’s even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.

From the Publisher

Pho with Chuck & Rib Eye

The chuck that we used in the making of the pho broth is essential to this Vietnamese classic. To serve four, you will use only about half of the broth you made. But if you like a meaty pho as much as I do, go ahead and use all that chuck. This is such a great dish for a cold day, and the house will smell wonderful.

Recipe (serves 4)

1. Pour the broth into a pot and heat it just below a boil; keep it at that heat.

2. At the same time, fill another large pot with 4 quarts of water and bring it to a rolling boil.

3. Thinly slice the rib eye against the grain and divide the slices into 4 portions. Slice the cooked chuck and divide it into 4 portions.

4. Drop the soaked noodles into the boiling water, let them cook for 30 seconds, then drain well. In a bowl, toss the noodles with the sesame oil. Set aside.

5. Divide the rib eye and chuck among 4 soup bowls. (The hot broth will cook the rib eye and warm the chuck.) Evenly distribute the rice noodles, bean sprouts, mint, cilantro, and basil over the meat. Pour in the hot broth (the amount to your liking), then finish with a squeeze of half a lime over each serving. Serve with the hoisin and Sriracha alongside.

Ingredients 1½ Quarts Pho Broth (page 30) ½ Pound beef rib eye (preferably rib eye cap) Chilled cooked chuck from the Pho Broth recipe 1 Pound rice stick noodles, soaked in cold water for 30 minutes, then drained 1 Teaspoon sesame oil 4 Cups bean sprouts 1 Cup fresh mint leaves 1 Cup fresh cilantro leaves 1 Cup fresh basil leaves 2 Limes, cut in half Hoisin sauce, to taste Sriracha, to taste

Slow Cooker Chicken Broth.

Cowboy Beans.

Whole Chicken with Vinegar, Carrots, Shallots, Raisins & Mint.

Publisher ‏ : ‎ Clarkson Potter; NO-VALUE edition (October 17, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 0451498542
ISBN-13 ‏ : ‎ 978-0451498540
Item Weight ‏ : ‎ 2.01 pounds
Dimensions ‏ : ‎ 7.8 x 0.9 x 10 inches