1 large onion, chopped
3C. chicken broth, vegetable broth or water
salt and fresh-ground pepper
1 10-ounce package frozen chopped spinach, thawed
6 large eggs
1 baguette, cut into ½ thick slices and toasted
grated Parmesan cheese, aioli or rouille (recipe follows)
In large slow cooker, combine potatoes, onion, broth and water. Season with salt and pepper to taste. Cover and cook on high for 6 hours, or until potatoes are very tender. Stir in spinach and cook for 15 minutes, or until spinach is hot.
When ready to serve, break 1 egg into a small cup. Remove cover from slow cooker and, holding cup close to surface, pour in the egg. Repeat with the remaining 5 eggs, placing them about an inch apart on the surface of the soup. Cover and cook for 5 minutes, or until eggs are done to taste.
Place a slice or two of toast in each bowl. Carefully spoon an egg and some soup over the toast. Sprinkle with cheese, and pass aioli or rouille. Serve hot.
½ t. salt
2 large egg yolks
1t. Dijon mustard
1C. extra-virgin olive oil (for a milder flavor, use blend of olive and vegetable oil)
1-2t. fresh lemon juice
In a food processor, combine garlic and salt and process until finely chopped. With machine running, add egg yolks and mustard and process until smooth. Very slowly drizzle in the oil. It's important to go slowly so that the sauce does not break. Once you have added ½ cup of the oil, you can add the remainder a little more rapidly. Add lemon juice to taste.
If aioli curdles, place a tablespoon of mustard in a bowl, then with a whisk gradually beat in the aioli a spoonful at a time. Serve immediately or store in a covered jar in the refrigerator for up to 2 days.
1 large garlic clove, peeled
2T. extra-virgin olive oil
1t. fresh lemon juice
pinch of piment d'Espelette or cayenne pepper
In a blender or food processor, finely chop peppers and garlic together. Add the mayonnaise, oil, lemon juice and piment d'Espelette (or cayenne) and process until smooth. Serve immediately or store in a covered jar in the refrigerator for up to 2 days.
12 bone-in chicken thighs, skin removed
1T. chopped fresh rosemary
salt and freshly ground pepper
½ C. dry white wine
2T. fresh lemon juice
Separate garlic into cloves. There should be about 40. Discard any loose skin from the cloves, but do not peel them. Scatter the garlic in a large slow cooker.
Sprinkle the chicken with the rosemary and salt and pepper to taste. Place the chicken pieces in the slow cooker. Pour in wine and lemon juice. Cover and cook on low for 5-6 hours, or until the chicken is tender and cooked through.
To serve, transfer chicken and most of garlic to a large platter. Cover and keep warm. Remove and smash the remaining garlic cloves and stir them back into the liquid. Discard the garlic skins.
Pour the liquid into a saucepan and bring it to a boil. Cook until reduced and slightly thickened. Taste for seasoning. Pour the sauce over the chicken and serve hot.
4lbs. boneless beef chuck, well trimmed and cut into 1-inch cubes
3T. all-purpose flour
salt and freshly ground pepper
3 large onions, thinly sliced
6 anchovy fillets
6 garlic cloves, peeled
¼ C. chopped fresh flat-leaf parsley
2T. Dijon mustard
2T. red wine vinegar
Oil the insert of a large slow cooker. In a large bowl, toss meat with flour and salt and pepper to taste. Scatter half the onions in the slow cooker. Add half the meat. Add remaining onions and top with remaining meat. Cover and cook on low for 8-10 hours, or until meat is very tender.
In a food processor or blender, chop anchovies, garlic and parsley very fine. Add mustard and vinegar and pulse until just blended.
Skim the fat off the stew. Stir in anchovy mixture. Taste for seasoning and serve.
2 medium onions, chopped
2 garlic cloves, chopped
2C. chopped canned tomatoes, with their juice
¼ t. saffron threads, crumbled
freshly ground pepper
4 medium boiling potatoes (such as Yukon Gold), peeled and cut into 1-inch chunks
1 medium cauliflower, trimmed and cut into florets
1-2t. chopped fresh thyme or basil
In large skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until golden but not browned, about 10 minutes. Stir in garlic and cook for 1 minute more. Add tomatoes and juices, salt, saffron, and pepper to taste. Bring to a simmer and cook for 5 minutes, until thickened.
Put potatoes in large slow cooker. Place cauliflower over potatoes. Pour tomato sauce over all.
Cover and cook on high for 3 hours, or until vegetables are tender when pierced with a knife. Sprinkle with thyme or basil. Can be served hot, warm or room temperature.
½ t. grated lemon zest
½ C. sugar
4 large egg yolks
1C. heavy cream
Stir together lemon juice, zest and sugar until sugar is dissolved. In a large bowl, whisk egg yolks and cream until blended. Stir in lemon juice mixture. Pour mixture into four ½ cup custard cups or ramekins.
Place a rack in the insert of a large slow cooker, or crush a sheet of aluminum foil into a ring shape and place that on the bottom of the insert. Carefully place cups on the rack (if using foil, you may need to make two rings, one slightly smaller inside the other). Pour about 1 inch of hot water into the cooker, being careful not to splash water into the cups.
Cover and cook on high for 2 hours, or until the creams are softly set and slightly jiggly in the center. Uncover and let stand for 10 minutes. Carefully remove the cups from the cooker, wearing sturdy rubber gloves so as not to burn your fingers.
Cover and refrigerate until chilled, 2 hours, or up to 3 days, before serving.
1 12-ounce bag frozen pitted cherries (about 2 ½ cups), thawed, or substitute fresh or drained canned cherries (not cherry pie filling)
6 oz. cream cheese, softened
2 large eggs
½ C. sugar
¼ C. all-purpose flour
¼ C. whole milk
½ t. grated lemon zest
Generously butter the bottom and 2 inches up the sides of the insert of a large slow cooker. Scatter the cherries in the cooker.
In a food processor or blender, combine the cream cheese, eggs, sugar, flour, milk and lemon zest. Process or blend until smooth and creamy. Pour the mixture over the cherries.
Cover and cook on high for 1 ½ to 2 hours, or until the center is just set. Sprinkle with confectioners' sugar and serve warm, scooping clafoutis out of the insert.
1 baguette, cut into 1-inch cubes (about 6 cups)
2 C. whole milk
10 oz. semisweet or bittersweet chocolate, chopped
4 large eggs
½ C. sugar
1 C. heavy cream
1 t. vanilla extract
Ice cream, whipped cream or Crème Anglaise (recipe follows)
Butter the bottom and 2 inches up the sides of the insert of a large slow cooker. Scatter the bread cubes in the cooker. Heat the milk in a small pan over medium heat until small bubbles form around the edges. Remove from heat. Set aside ¼ cup of chopped chocolate. Add the remaining chocolate to the hot milk and stir until smooth and melted.
In a large bowl, beat the eggs and sugar until foamy. Beat in the chocolate milk, cream and vanilla.
Pour the milk mixture over the bread in the cooker. Scatter the reserved ¼ cup of chocolate pieces on top. Cover and cook on high for three hours, or until softly set in the center.
Let cool slightly. Scoop from the insert and serve with ice cream, whipped cream or Crème Anglais.
1 C. whole milk
1 vanilla bean or 1 ½ t. vanilla extract
3 large egg yolks
1/3 C. sugar
pinch of salt
Combine cream and milk in small saucepan. Split vanilla bean lengthwise with a small, sharp knife. Scrape the seeds out of the bean and into the cream mixture. Add vanilla pod. If using vanilla extract, add it while sauce is cooling. Cook the cream mixture over medium heat until small bubbles appear around the edge. Remove from heat and let stand 5 minutes. Remove vanilla pod and discard.
In a heatproof bowl, whisk together the egg yolks, sugar and salt. Gradually whisk in the warm cream mixture. Transfer sauce to saucepan. Cook over low heat, stirring constantly, until small wisps of steam appear and the sauce coats the back of a spoon (test by dipping a spoon in the sauce and carefully ? it is hot ? run your finger down the back of the spoon?if it leaves a distinct track, the sauce is done). Do not allow the sauce to boil, or it may curdle.
Immediately pour the sauce into a clean bowl, set into a larger bowl of ice water. Let cool, stirring occasionally. Cover and refrigerate until serving time or for up to 2 days.