cookbook addict

Blogging is proving very comfortable these days, when I seem to make recipes that have been blogged or posted somewhere else and I choose the right language to share them ie no translation effort on my part. Today's recipe is no exception, you will find it here . The book it's taken from, Slow Cooker Revolution , is not very recent but it is my new slow-cooker reference. I normally use the internet or the crockpot blog , because the book I bought when I first got my slow-cooker is useless, and it's useful to have guidelines for recipes because eyeballing it sometimes result in disaster... As you can guess, America's Test Kitchen have produced a book so detailed and geeky that you can trust it with your eyes closed. It is quite meat-centric and American-oriented, but it provides hours of reading fun and many valuable tips on how to get the best use out of the pot. This soup is my first recipe out of it. There's this slightly dangerous recipe for Fagioli al fias...

Slow cooker teriyaki chicken 600 g boneless skinless chicken legs 2 tbsp cornflour 60 ml soy sauce 60 ml mirin 60 ml sake 60 ml water 2 cloves garlic, grated 2 tsp light brown sugar Coat the chicken legs in cornflour (frozen are OK) in the cooker. Then pour the other ingredients in and turn the chicken pieces in it. Cook on high for about 4 hours or until the sauce bubbles gently and reduces a bit. Voilà! One cannot live on cake and pastries alone, sadly, so I came up with this slow cooker teriyaki chicken after being inspired by friends who use their slow cooker very regularly.

La mijoteuse électrique, ou slow-cooker, ou encore crockpot (une marque), un objet encore assez rare dans nos contrées, a fait son apparition chez moi il y a peu. Depuis, je suis convertie. Mes amies anglo-saxonnes qui en possèdent s'en servent beaucoup, surtout l'hiver, il faut dire, et je me suis laissée tenter pour plusieurs raisons. 1) La mijoteuse permet d'utiliser quelques minutes de temps libre pour préparer son repas à l'avance, par ex. du matin pour le soir, ou du midi pour le soir, voire la veille ou juste quelques heures avant. Si elle est programmable, c'est encore mieux. Super avantage quand on travaille, et/ou qu'on a peu de temps le soir (bains à donner, bébé à coucher, etc.) 2) La cuisson, très douce, permet d'exalter les saveurs. Un bourguignon devient ainsi très aromatique, la viande super tendre, après avoir cuit sur une journée entière (un peu comme après réchauffage le lendemain). 3) On peut faire cuire avec peu de mat.gr. et réaliser to...

Well, not exactly, because my slow-cooker is a Breville, not a Crockpot brand name. After hearing from my friends how useful and time-saving a slow-cooker (SC) is, I decided after some consideration to go out and buy one. Around these parts, SC aren't very popular. If you want to slow-cook something ( mijoter ), you use a cocotte , that is, a Le Creuset. But with globalization and all that, it is possible to buy one, whether online or in town. (For people in Luxembourg, there is one in Auchan, Darty will order one for you, but the very helpful and friendly people at the Singer shop on Avenue Monterey have 3 different models to choose from, like, now .) I chose my Breville because it wasn't absolutely huge (4.3 liters). It's kind of pretty too, in an understated way. OK, not pretty, but not a disgrace to the kitchen either. Anyway, it has three settings, low for keeping warm, medium and high. It isn't automatic but since I hardly ever leave the house for long stretches o...