When it comes to small kitchen appliances, I am something of a collector. I've got a rice maker, multiple ways to make coffee, toaster oven, toaster, three waffle irons, food processors, mixers and four different slow cookers. Some of the other duplicate appliances I've got are a little ridiculous, I realize this (although I could give you a good justification for the waffle irons if pressed) but I will never stop defending my slow cooker collection.
I have a six-quart, a four-quart, a 2.5-quart and a mini-crock (I'm not sure how big that little guy is, but it's great for small batches of party dip). This because different recipes and dishes require different sized crocks in which to cook. However, I recently discovered a product that is changing the way I think about my collection of slow cookers. It's a cooker that comes with three crocks, in graduated sizes. This means that you can adjust to the demands of your recipe without needing an assortment of cookers. The crocks stack one inside another, for easy storage.
Sounds like my slow cooker collection in need of an upgrade!
Though there are a a lot of different things for Super Bowl parties, there are a few that will, without a doubt, make an appearance at every Super Bowl party this weekend -- beer to drink, tortilla chips and salsa for snacking, and as a "main" dish, some sort of chili. If you're hosting a Super Bowl party and chili isn't on your menu, why are you depriving your guests?!?!
There are a lot of recipes out there for chili - heck, we have at least a dozen here on Slashfood - and a lot of opinions about what makes the "best" chili. Ground beef or steak? Beans or no beans? Tomato-base or beef stock? The reality is that chili is more of a technique combined with any permutation of meat and vegetables, rather than a specific recipe. Last weekend, I made a Steak Chili in my brand new slow cooker, and though I had several recipes nearby as reference, I ended up doing everything based on my personal tastes. Here's the step-by-step of what I did, along with suggestions and explanations so you can make your own.
About a week ago, I pulled out my four quart (I also have a one and a half and six quart cookers) slow cooker in order to make braised chicken thighs (boneless and skinless) in tomatoes, onions, green pepper and garlic. I was going to be out of the house all day and knew that I'd ravenous when I got home so with just a little forethought I was able to pull something really easy and yummy together with very little effort (it is also one of those dishes that is even better as leftovers than it was originally).
When it comes to slow cookers, I'm not much of a recipe follower. I tend to throw things in and hope for the best. I think that nine times out of ten my experiments turn out really well. There are have been some notable disasters (but we don't need to go into them now). I do have a few valuable lessons to share that I've learned through this process of trial and error. The first is that if you are making a soup or stew and you're going to be adding water, always bring your water to a boil on the stove first before adding it. By doing this the contents of the cooker will come up to temperature more quickly and your food won't sit in the warm danger zone as long. The second is that if you really want your onions to soften, make sure to saute them first on the stove. The caramelization they'll pick up with also improve the flavor of the dish (however, if you're running short on time, it is okay to toss them in raw). The last thing I recommend is seeing if you can't get an older slow cooker at a rummage or garage sale. The older models cook at slightly lower temperatures, which will prevent your food from boiling. Some of the newer cookers bring your food up to a rollicking boil even on the low setting, which is not want you want.
If you are a slow cooker fan I'd love to hear your favorite recipes and any tips you've picked up along the way.
Most slow cooker cookbooks tend to focus on "home-style" foods, like chilis, stews and other dishes of the sort that your grandmother might have made at some point. The homey feel that slow cooked foods evoke is is one of the things that makes them so wonderful, but it also tends to make slow cooker recipes sound similar after a while. The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World doesn't cover those same old recipes and, instead, aims for the more unusual recipes that are not often included in grandmothers' recipe collections. The chapters in the book are divided up by country and each section has sides, mains and even desserts. The American chapter will have some standards, but India includes Eggplant and Pea Curry, Neopolitan Truffle Risotto is from Italy and the Mexican chapter has lots of chilies and moles. As you might suspect from the names of the dishes, some are slightly more involved than the average slow cooker stew, but even the hardest will be easier than the recipe would be if prepared in another way. After all, the slow cooker does a lot of the work for you.
All of these recipes are great choices for winter entertaining, when you're looking for something hot, satisfying and elegant.
Who doesn't love baked beans? I always have a couple of cans in my
cupboard, ready to mix with weiners for a retro protein-packed snack. When I planned for slow cooking day, baked beans
was my first thought. Nothing is more quintessentially American or (let's be honest here) easier.
I've tried to make baked beans before, and gotten frustrated with the long cooking time. Not this weekend. I
started composing my soul of slow cooking
post and got into a zen cooking space. I looked up at least five recipes, and they were all almost exactly the same -
all started with two cups of navy beans (or, variously, "Great Northern" or "Michigan Navy" beans,
which are almost the same thing), 5-6 cups of water, onion, bacon or salt pork, molasses, ginger, mustard and
salt.
There were variations, of course; a little Worchestershire Sauce here, a little ketchup there. I ended up using the
recipe for Boston Baked Beans from The Gourmet Slow
Cooker, by Lynn Alley. It turned out fabulously, and I have only one piece of advice: cook it for a really,
really long time! I cooked mine in an oven, for at least eight hours. It was delicious and so flavorful.
When it comes to small kitchen appliances, I am something of a collector. I've got a rice maker, multiple ways to make coffee, toaster oven, toaster, three waffle irons, food processors, mixers and four different slow cookers. Some of the other duplicate appliances I've got are a little ridiculous, I realize this (although I could give you a good justification for the waffle irons if pressed) but I will never stop defending my slow cooker collection. 
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