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Index

A Avocado(s) Aïoli Guacamole, Chef Laura’s Famous, 20 Dipping Sauce, Herbed, 186 ripeness of, 21 Homemade, 185 (variation), 185 B Horseradish, Tongue Salad with, 30–31 Banana Leaves, Thai Fish Wrapped in, with Jasmine All-Clad slow cooker, 4–5 , 128–129, 232 Almonds, toasting, 199 Barley Ancho Chile(s) in Rolls, Stuffed, 90–91 in Chili, Vegetarian, 40–41 in , 74–75 -Chocolate Pudding Cake with Sparkling Sabayon, Basmati Rice 162–163 Brown, 140 how to prepare, 41 and Soup, 48, 230 in Mole Poblano, 118–119 BBQ Sauce, Root , 184 Powder, 200 Bean(s). See also Green Beans toasting, 41 Black Bean Soup, 38 Angel Hair, Toasted, 144 in Cassoulet, 86–87 Animals, ritual slaughter of, 3 Chili, Vegetarian, 40–41 , Star Anise Sauce, Szechwan Chicken with, in Cholent, 74–75 110–111 and, 141 Appetizers, 13–31 Fava Bean and Lentil Stew, 135 Artichoke Caponata, 16–17, 231 Navy, with Ragù, Smoky, 132–133 Cheese Fondue, 15 and Pasta (Pasta e Fagioli), 49 Chicken Wings, Hot, 23 in Ribollita, 42–43 Chicken Wings, Szechwan, with Star Anise Sauce sources for, 233 (variation), 111 White Bean Ragù, 101 Guacamole, Chef Laura’s Famous, 20 White Bean Ragù, Osso Buco with Gremolata Hummos, 14, 230 and, 99–100 with Short Ribs, VIP, 24–25 Beef Mushroom Terrine, 26–27 Belgian Sweet-and-Sour Beef and Stew, Parmesan Crisps, 21 84–85 Peperonata with Crostini, 28–29 Boiled, with Vegetables, 66–67 Popcorn, Rosemary and Parmesan, 22 Braciole, 82–83, 228 Tapenade, , Mixed, 18 , Rubbed, 64–65 Tapenade, Sun-Dried Tomato, 19 Cabbage Rolls, Stuffed, 90–91, 228 Tongue Salad with HorseradishCOPYRIGHTED Aïoli, 30–31 in Cabbage MATERIAL Soup, Sweet-and-Sour, 50 Apple(s) Cassoulet, 86–87 -Cauliflower Soup with Duck Confit, 56–57, 226 Cholent (Sabbath stew), 74–75 in Fruit Compote, Poached, 174–175 , Brown Sugar-Glazed, 70 in Sweet Potatoes, Mashed, 155 Dafina (Sabbath stew), 77–79 Artichoke Caponata, 16–17, 231 Meatloaf, 96–97

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Beef continued Browning technique, 6–7 and Peppers, Casserole of, 80–81 Brown Sugar-Glazed Corned Beef, 70, 231 Pot Roast, Garlicky, 68–69, 229 Butter, baking with, 11 in Rice Dumplings, Moroccan (Kouclas Bi Ruz), Butterflying technique, 83 78–79 Butternut Squash Short Ribs, Falling-off-the-Bone, 88–89 in Chili, Vegetarian, 40–41 Short Ribs, Kreplach with, VIP, 24–25 in Peanut Soup, Senegalese, 51 Tamales, 92–94 Tongue Salad with Horseradish Aïoli, 30–31 C Beer Cabbage in Beef and Onion Stew, Belgian Sweet-and-Sour, , Creamy, 149 84–85 in Corned Beef, Brown Sugar-Glazed, 70 in Chili, Bison, 58–59 in Pumpkin Soup, Italian, 52–53 in Cholent, 74–75 in Ribollita, 42–43 in Pot Roast, Garlicky, 68–69 Rolls, Stuffed, 90–91, 228 in Shepherd’s Pie, 95 Soup, Sweet-and-Sour, 50 Beets Cake(s) in Cabbage Soup, Sweet-and-Sour, 50 , Key Lime, 168–169 in Tongue Salad with Horseradish Aïoli, 30–31 Chocolate-Ancho Chile Pudding, with Sparkling Belgian Sweet-and-Sour Beef and Onion Stew, Sabayon, 162–163 84–85 Candied Kumquats, 157 Bell Peppers Capellini, Toasted, 144 Beef and, Casserole of, 80–81 Caponata, Artichoke, 16–17, 231 in Chicken with Rice, 106–107 Carrots in Chili, Vegetarian, 40–41 Boiled Beef with Vegetables, 66–67 how to roast, 37 with Currants, Dried, 148 Peperonata with Crostini, 28–29 in Kishke, 75–76 Risotto, Creamy, with Italian Sausage, and, in Ribollita, 42–43 98 in Shepherd’s Pie, 95 in , 215 Cassoulet, 86–87 in Tortilla Soup, 36–37 Cauliflower-Apple Soup with Duck Confit, 56–57, 226 Bison Cavolo Nero, in Ribollita, 42–43 Chili 58–59 Chanterelles, dried, 9 sources for, 233 Charmoula, 187 Black Bean Soup, 38 Charnushka, 109, 181, 189 Black caraway (charnushka), 109, 181, 189 Cheese. See also Parmesan Black Forest Bread Pudding, 161 Fondue, 15 Braciole, 82–83, 228 Grits, Cheesy, 147 Bread Pudding kosher, 45 Black Forest, 161 Mascarpone, Sweet, Poached Pears with, Maple-Pecan, 176 172–173, 228 Breakfast dishes in Onion Soup, 45 Bread Pudding, Maple-Pecan, 176 in Tomato Soup, Creamy, 39 Eggs, Braised, in Spicy Tomato Sauce, 134 Cheesecake, 160 Ful Medamas, 135 Key Lime, 168–169, 232 Grits, Cheesy, 147 Cherries, Bread Pudding, Black Forest, 161 Oatmeal with All the “Fixins,” 177 Chicken Brisket Coq au Vin, 114–115, 229 in Boiled Beef with Vegetables, 66–67 Curried, 116 Corned Beef, Brown Sugar-Glazed, 70, 231 Meatballs, Spicy, 112–113 Rubbed, 64–65 Moroccan, with Cracked Green and Brown Basmati Rice, 140 Preserved Lemons, 108–109

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in Peanut Soup, Senegalese, 51 in Veal Ragout, 102–103 with Rice, 106–107 Cocoa powder, 9 stock, 8 Coconut Milk Stock, Dark, 208 in Chicken, Curried, 116 Stock, Essential, 207 in Curry Paste, Thai Red, 204–205 Szechwan, with Star Anise Sauce, 110–111 in Fish, Thai, Wrapped in Banana Leaves with Tamales, 92–94 Jasmine Rice, 128–129 Wings, Hot, 23 in Mulligatawny, 46–47 Wings, Szechwan, with Star Anise Sauce (varia- in Senegalese Peanut Soup, 51 tion), 111 Cold-pan method, cooking duck, 121 Chick Pea(s) Coleslaw, Creamy, 149 in Basmati Rice, Brown, 140 Communal ovens, 73 Couscous and Beans, 141 Compote, Poached Fruit, 174–175, 227 in Dafina, 77–79 Confit. See Duck, Confit Hummos, 14, 230 Coq au Vin, 114–115, 229 and Lentil Soup, 35 Corn, in Tortilla Soup, 36–37 in “Risotto,” Moroccan-Spiced Mixed Grain, Corned Beef, Brown Sugar-Glazed, 70, 231 152–153 Corn Husks, for Tamales, 92–93 in Shepherd’s Pie, 95 Corn Masa, for Tamales, 92–93 Child, Julia, 61 Coulis, Raspberry, 193 Chile(s). See also Ancho Chile(s) Couscous and Beans, 141 in Chili, Bison, 58–59 Creamy Coleslaw, 149 in Chili, Vegetarian, 40–41 Creamy Risotto with Italian Sausage, Peppers, and chipotle, 37, 59 Onions, 98 in Curry Paste, Thai Red, 204–205 Creamy Tomato Soup, 39 Mole Poblano, 118–119 Crisps, Parmesan, 21 sources for, 232 Crostini, Peperonata with, 28–29 in Tomatillo Sauce, 95 Cucumber(s) in Tortilla Soup, 36–37 -Mint Relish, 129 Chili and Oranges in Rosewater, 142 Bison, 58–59 Currants, Dried, Carrots with, 148 Vegetarian, 40–41 Curry(ied) Chipotle chiles, 37, 59 Basmati Rice, Brown, 140 Chocolate Chicken, 116 in Bread Pudding, Black Forest, 161 Fish, Thai, Wrapped in Banana Leaves with as chili garnish, 58 Jasmine Rice, 128–129 in Mole Poblano, 118–119 Mulligatawny, 46–47 Pudding Cake, -Ancho Chile, with Sparkling Peanut Soup, Senegalese, 51 Sabayon, 162–163 Powder, 198 selecting, 9 Shepherd’s Pie, 95 sources for, 233 Split Pea Soup, 44 Cholent, 71, 73, 74–75 Thai Red Curry Paste, 204–205 Chowder, Wild Rice and Turkey, 55 Chutney, Tomato, 188–189 D Cilantro Dafina, 71, 73, 77–79 in Charmoula, 187 Deglazing process, 7 in Sofrito, 215 Desserts, 159–177. See also Pudding Cipollini Onions Cheesecake, Key Lime, 168–169, 232 Braised, in Mushroom-Peppercorn Sauce, Flan, 160, 166–167 182–183 Fruit Compote, Poached, 174–175, 227 how to peel and sauté, 115 , 11 in Pumpkin Soup, Italian, 52–53 Peach Melba, 165

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Desserts continued Fish Pears, Poached, with Sweet Mascarpone, browning technique, 7 172–173, 228 butterflying, 83 Pudding Cake, Chocolate-Ancho Chile, with Halibut Involtini, 126–127 Sparkling Sabayon, 162–163 Halibut, Olive-Oil Poached, 125, 232 Dessert Sauces kosher status of, 3 Raspberry Coulis, 193 Sole with White Wine and Mushrooms, 123–124, Sabayon, Sparkling, 192 231 Dipping Sauce, Aïoli, Herbed, 186 Thai, Wrapped in Banana Leaves with Jasmine Dips and Spreads Rice, 128–129, 232 Artichoke Caponata, 16–17 Flan, 160, 166–167 Cheese Fondue, 15 Flavor additions Guacamole, Chef Laura’s Famous, 20 , Roasted, 212 Hummos, 14, 230 Lemons, Preserved, 213 Mushroom Terrine, 26–27 Mushroom Duxelles, 214 Peperonata with Crostini, 28–29 Sofrito, 215 Tapenade, Olive, Mixed, 18 Fondue, Cheese, 15 Tapenade, Sun-Dried Tomato, 19 Forbidden Rice, Moroccan-Spiced Duck with Sweet- Tomato Chutney, 188–189 Tart Orange Sauce and, 120–121 Duck Fruit. See also specific fruits cold-pan cooking method, 121 Compote, Poached, 174–175, 227 Confit, 122 Dried, in Lamb Tagine, 104–105 in Cassoulet, 86–87 seasonal, 11 Cauliflower-Apple Soup with, 56–57, 226 in Moroccan-Spiced Duck, 120–121 Moroccan-Spiced, with Sweet-Tart Orange Sauce G and Forbidden Rice, 120–121 Galangal, in Thai Red Curry Paste, 204–205 Dumplings Garlic Kishke, 75–76 in Aïoli, Homemade, 185 Kreplach with Short Ribs, VIP, 24–25 in Aïoli, Horseradish (variation), 185 Rice, Moroccan (Kouclas Bi Ruz), 78–79 creaming, 211 in Sabbath stew, 71 in Gremolata, 191 Duxelles, Mushroom, 214 in Peperonata with Crostini, 28–29 Pot Roast, Garlicky, 68–69, 229 E Roasted, 212 Egg(s) Glazed Corned Beef, Brown Sugar-, 70, 231 Braised, in Spicy Tomato Sauce, 134 Grains in Sabbath stew, 71, 72 in kosher diet, 138–139 Cholent, 74–75 as pantry staple, 9 Dafina, 77–79 sources for, 233 Stewed, 71, 156 Green Beans Eggplant in Ribollita, 42–43 how to choose and prepare, 133 in Tortilla Soup, 36–37 Ragù, Navy Beans with, Smoky, 132–133 Gremolata, 191 Escoffier, Auguste, 33 Osso Buco with White Bean Ragù and, 99–101 Grits F Cheesy, 147 Farro, in “Risotto,” Moroccan-Spiced Mixed Grain, Simple, 146 152–153 Guacamole, Chef Laura’s Famous, 20 Fava Bean and Lentil Stew, 135 Gusteau, Auguste (Ratatouille), 13 Fenugreek seeds, 198, 201

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H Jerusalem Artichoke and Roasted Parsnip Soup, 54, Halibut 226 Involtini, 126–127 Olive-Oil Poached, 125, 232 K Hamin, 71–73 Kale, in Ribollita, 42–43 Haminado, 71 Kalonji (charnushka), 109, 181, 189 Hanukkah menu, 229 Varnishkes, 154 Coq au Vin, 114–115, 229 , laws of, 3 Pot Roast, Garlicky, 68–69, 229 Key Lime Cheesecake, 168–169, 232 , 181 Kishke, 75–76 Hazelnuts, toasting, 199 in Cholent, 73, 74–75 Herbes de Provence, 196 Kosher rules of eating, 3 Herbs, Herbed Kosher salt, 9 Aïoli Dipping Sauce, 186 Kouclas Bi Ruz (Moroccan Rice Dumplings), 78–79 Herbes de Provence, 196 Kreplach as pantry staple, 10 Dough, 25 Quinoa , 151 with Short Ribs, VIP, 24–25 Winter Squash, 143 Kumquats, Candied, 157 Holiday menus Hanukkah, 229 L Passover, 5, 139, 231–232 Lamb Purim, 230 in Rice Dumplings, Moroccan (Kouclas Bi Ruz), Rosh Hashanah, 226–227 78–79 Shavuot, 232 in Shepherd’s Pie, 95 Sukkot, 90, 227–228 Tagine, 104–105, 230 Horseradish Aïoli (variation), 185 Legumes Tongue Salad with, 30–31 in kosher diet, 138–139 Hot Wings, 23 sources for, 233 Huevos (Stewed Eggs), 56, 71 Lemon(s) Hummos, 14, 230 in Charmoula, 187 Hyssop, 203 in Gremolata, 191 Preserved, 213 I Moroccan Chicken with Cracked Green Olives Ingredients. See also Spice(s) and, 108–109 grains, pastas, and legumes, 138–139 Sweet , with Olives and, 145 pantry staples, 8–11 Risotto, 150 in pareve desserts, 11 Lemongrass, in Thai Red Curry Paste, 204–205 quality of, 62–63 Lentil(s) for Sabbath stew, 71, 73 black beluga, 153 seasonal, 11, 34 in Chicken, Curried, 116 sources, 233 and Chick Pea Soup, 35 Involtini Couscous and Beans, 141 Braciole, 82–83, 228 Halibut, 126–127 and Fava Bean Stew, 135 Italian Pumpkin Soup, 52–53, 227 Red, in Mulligatawny, 46–47 Italian Sausage, Creamy Risotto with Peppers, Onions in “Risotto,” Moroccan-Spiced Mixed Grain, and, 98 152–153 sources for, 233 J Lime Jasmine Rice, Thai Fish Wrapped in Banana Leaves in Charmoula, 187 with, 128–129, 232 in Curry Paste, Thai Red, 204–205 Key Lime Cheesecake, 168–169, 232

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M N Maple-Pecan Bread Pudding, 176 Navy Beans with Eggplant Ragù, Smoky, 132–133 Masa harina, 93 Nigella (charnushka), 109, 181, 189 Mascarpone, Sweet, Poached Pears with, 172–173, Nuts 228 sources for, 233 Meat. See also Beef; Lamb; Veal toasting, 199 Bison Chili 58–59 browning, 6–7, 62 O butterflying, 83 Oatmeal with All the “Fixins,” 177 cuts for slow cooker, 63 Olive(s) kosher status of, 3 Cracked Green, Moroccan Chicken with Preserved in Sabbath stews, 71 Lemons and, 108–109 sources for, 244 Sweet Potato, with Preserved Lemons and, 145 Meatballs, Chicken, Spicy, 112–113 Tapenade, Mixed, 18 Meatloaf, 96–97 Olive-Oil Poached Halibut, 125, 232 Menus. See Holiday menus Onion(s). See also Cipollini Onions Mint-Cucumber Relish, 129 and Beef Stew, Belgian Sweet-and-Sour, 84–85 Mole Poblano, 118–119 in Kishke, 75–76 Braised Turkey Breast in, 117 Pearl, in Coq au Vin, 114–115 Moroccan dishes. See also Moroccan Spice Mix pearl, how to peel and sauté, 115 Chicken with Cracked Green Olives and Preserved in Peperonata with Crostini, 28–29 Lemons, 108–109 Risotto, Creamy, with Italian Sausage, Peppers for feast, 105 and, 98 Harissa, 181 Soup, 45 Lamb Tagine, 104–105 Orange(s) Rice Dumplings (Kouclas Bi Ruz), 78 and Cucumbers in Rosewater, 142 Sabbath stew, 71, 73, 77 in Gremolata, 191 Moroccan Spice Mix, 201 Sauce, Sweet-Tart, Moroccan-Spiced Duck with in Chicken Meatballs, Spicy, 112–113 Forbidden Rice and, 120–121 in Dafina, 77–79 Osso Buco with Gremolata and White Bean Ragù, in Duck with Sweet-Tart Orange Sauce, 120–121 99–101 in Lamb Tagine, 104–105 in Rice Dumplings, Moroccan (Kouclas Bi Ruz), P 78–79 Pantry staples, 8–11 in “Risotto,” Mixed Grain, 152–153 Paprika, Spanish smoked. See Pimenton in Tomato and Basmati Rice Soup, 48 Pareve, defined, 3 Mulato Chiles, in Mole Poblano, 118–119 Pareve desserts, 11 Mulligatawny, 46–47 Parmesan Mushroom(s) Crisps, 21 in Coq au Vin, 114–115 rind, in soup stock, 42 dried, 9. See also Porcini, Dried and Rosemary Popcorn, 22 Duxelles, 214 in Meatloaf, 96–97 Aïoli Dipping Sauce, Herbed, 186 in Osso Buco with Gremolata and White Bean in Charmoula, 187 Ragù, 99–101 in Gremolata, 191 Peppercorn Sauce, Braised Cipollini Onions in, Sauce, 180 182–183 Parsnip(s) Porcini Dust, 202 Boiled Beef with Vegetables, 66–67 Sole with White Wine and, 123–124, 231 Roasted, and Jerusalem Artichoke Soup, 54, 226 Stroganoff, Wild, 130–131, 228 Passover menu, 5, 139, 231–232 Terrine, 26–27 Artichoke Caponata, 16–17, 231 in Vegetable Stock, 211 Corned Beef, Brown Sugar-Glazed, 70, 231 in Wild Rice and Turkey Chowder, 55 Eggs, Stewed, 156

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Halibut, -Poached, 125, 232 Potatoes Meatloaf, 96–97 Boiled Beef with Vegetables, 66–67 Quinoa Pilaf, Herbed, 151 in Cholent, 74–75 Sole with White Wine and Mushrooms, 123–124, in Corned Beef, Brown Sugar-Glazed, 70 231 in Dafina, 77–79 Tongue Salad with Horseradish Aioli, 30–31 in Ribollita, 42–43 Pasta Pot Roast, Garlicky, 68–69, 229 and Beans (Pasta e Fagioli), 49 Poultry. See also Chicken; Duck; Turkey Capellini (Angel Hair), Toasted, 144 kosher status of, 3 , 154 Preserved Lemons. See Lemon(s), Preserved Pea(s) Pudding in Chicken, Curried, 116 Bread, Black Forest, 161 in Shepherd’s Pie, 95 Bread, Maple-Pecan, 176 Split Pea Soup, Curried, 44 Persimmon, 170–171 Peach(es) Wild Rice, 164 Melba, 165 Pudding Cake, Chocolate-Ancho Chile, with in Poached Fruit Compote, 174–175 Sparkling Sabayon, 162–163 Peanut Soup, Senegalese, 51 Pumpkin Soup, Italian, 52–53, 227 Pearl Onions Purim menu, 230 how to peel and sauté, 115 Hummos, 14, 230 in Coq au Vin, 115 Lamb Tagine, 104–105, 230 Pears, Poached, with Sweet Mascarpone, 172–173, Tomato and Basmati Rice Soup, 48, 230 228 Pecan(s) Q -Maple Bread Pudding, 176 Quinoa toasting, 199 black, 153 Peppercorn(s) in Passover meals, 139 -Mushroom Sauce, Braised Cipollini Onions in, Pilaf, Herbed, 151 182–183 in “Risotto,” Moroccan-Spiced Mixed Grain, Szechwan, 110 152–153 Peppers. See Bell Peppers; Chile(s) Persimmon Pudding, 170–171 R Pilaf, Quinoa, Herbed, 151 Ragout, Veal, 102–103, 227 Pimenton (Spanish smoked paprika) Ragù about, 59in Bison Chili, 58–59 Eggplant, Navy Beans with, Smoky, 132–133 in Black Bean Soup, 38 White Bean, 101 in Brisket, Rubbed, 64–65 Raspberry Coulis, 193 in Chicken with Rice, 106–107 Relish, Cucumber-Mint, 129 in Navy Beans with Eggplant Ragù, Smoky, Ribollita, 42–43 132–133 Rice. See also Wild Rice in Spice Rub, All-Purpose, 197 Basmati, Brown, 140 Pine nuts, toasting, 199 Basmati, and Tomato Soup, 48, 230 Plums, in Poached Fruit Compote, 174–175 Chicken with, 106–107 Popcorn, Rosemary and Parmesan, 22 Dumplings, Moroccan (Kouclas Bi Ruz), Porcini, Dried, 9 78–79 Dust, 202 Forbidden, Moroccan-Spiced Duck with Mushroom-Peppercorn Sauce, Braised Cipollini Sweet-Tart Orange Sauce and, 120–121 Onions in, 182–183 Jasmine, Thai Fish Wrapped in Banana Leaves in Pumpkin Soup, Italian, 52–53 with, 128–129, 232 in Sole with White Wine and Mushrooms, purple sticky, 153 123–124 Risotto, Creamy, with Italian Sausage, Peppers, in Veal Ragout, 102–103, 227 and Onions, 98 in Wild Rice and Turkey Chowder, 55 Risotto, Lemon, 150

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Rice continued Mole Poblano, Braised Turkey Breast in, 117 “Risotto,” Moroccan-Spiced Mixed Grain, Mushroom-Peppercorn, Braised Cipollini Onions 152–153 in, 182–183 sources for, 233 Orange, Sweet-Tart, Moroccan-Spiced Duck with Risotto Forbidden Rice and, 120–121 Creamy, with Italian Sausage, Peppers, and Parsley, 180 Onions, 98 Raspberry Coulis, 193 Lemon, 150 Sabayon, Sparkling, 192 Moroccan-Spiced Mixed Grain, 152–153 Sabayon, Sparkling, Chocolate-Ancho Chile Root Beer BBQ Sauce, 184 Pudding Cake with, 162–163 Rosemary and Parmesan Popcorn, 22 Star Anise, Szechwan Chicken with, 110–111 Rosewater, Cucumbers and Oranges in, 142 Tomatillo, 95 Rosh Hashanah menu, 226–227 Tomato Chutney, 188–189 Cauliflower-Apple Soup with Duck Confit, 56–57, Tomato, Spicy, 190 226 Tomato, Spicy, in Braised Eggs, 134 Fruit Compote, Poached, 174–175 , 227 Sausage Parsnip, Roasted, and Jerusalem Artichoke Soup, in Cassoulet, 86–87 54, 226 Italian, Creamy Risotto with Peppers, Onions and, Veal Ragout, 102–103, 227 98 Rub, Spice, All-Purpose, 197 Sea salt, 9–10 Rubbed Brisket, 64–65 Seasonal ingredients, 11, 34 Seeds S cracking, 189, 205 Sabayon, Sparkling, 192 fenugreek, 198, 201 Chocolate-Ancho Chile Pudding Cake with, toasting, 189, 199 162–163 Senegalese Peanut Soup, 51 Sabbath meals, 62–63 seeds, toasting, 199 Sabbath stews meals, 62–63 Cholent, 71, 73, 74–75 Shabbat stews in communal oven, 72–73 Cholent, 71, 73, 74–75 Dafina, 71, 73, 77–79 in communal oven, 72–73 hamin, 71–73 Dafina, 71, 73, 77–79 ingredients for, 71, 73 hamin, 71–73 vegetarian, 73 ingredients for, 71, 73 , in Chicken with Rice, 106–107 vegetarian, 73 Salad(s) Shavuot menu, 232 Carrots with Dried Currants, 148 Cheesecake, Key Lime, 168–169, 232 Coleslaw, Creamy, 149 Fish, Thai, Wrapped in Banana Leaves with Cucumbers and Oranges in Rosewater, 142 Jasmine Rice, 128–129, 232 Sweet Potato, with Preserved Lemons and Olives, Shepherd’s Pie, 95 145 Short Ribs Tongue, with Horseradish Aïoli, 30–31 Falling-off-the-Bone, 88–89 Salt, 9–10 Kreplach with, VIP, 24–25 Sauce(s), 179–193. See also Aïoli Side dishes, 137–138 BBQ, Root Beer, 184 Slow cooker food. See also Ingredients; Holiday Charmoula, 187 menus deglazing process, 7 meat cuts, 63 Gremolata, 191 for Shabbat meals, 62–63 Gremolata, Osso Buco with White Bean Ragù Slow cookers and, 99–101 browning meat for, 6–7, 62 Harissa, 181 cooking process in, 5 Mole Poblano, 118–119 selecting, 4–5

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temperature in, 4 Herbed, 143 Sofrito, 215 Star Anise Sauce, Szechwan Chicken with, 110–111 Sole with White Wine and Mushrooms, 123–124, Stews. See also Shabbat Stews 231 Beef and Onion, Belgian Sweet-and-Sour, 84–85 Soup(s), 33–59. See also Stock Eggplant Ragù, Navy Beans with, Smoky, 132–133 Black Bean, 38 Fava Bean and Lentil, 135 Cabbage, Sweet-and-Sour, 50 Veal Ragout, 102–103, 227 Cauliflower-Apple, with Duck Confit, 56–57 White Bean Ragù, 101 with Chicken Meatballs, Spicy, 112–113 Stock Chick Pea and Lentil, 35 Chicken, Dark, 208 Chili, Vegetarian, 40–41 Chicken, Essential, 207 Chili, Bison, 58–59 homemade, 8, 206 Mulligatawny, 46–47 Turkey, 209 Onion, 45 Veal, 210 Parsnip, Roasted, and Jerusalem Artichoke, 54, Vegetable, 211 226 Stroganoff, Wild Mushroom, 130–131, 228 Pasta e Fagioli, 49 Stuffed Cabbage Rolls, 90–91, 228 Pumpkin, Italian, 52–53, 227 Sukkot menu, 90, 227–228 Ribollita, 42–43 Braciole, 82–83, 228 Senegalese Peanut, 51 Cabbage Rolls, Stuffed, 90–91, 228 Split Pea, Curried, 44 Cassoulet, 86–87 Tomato, Creamy, 39 Cauliflower-Apple Soup with Duck Confit, 56–57, Tomato and Basmati Rice, 48, 230 226 Tortilla, 36–37 Fruit Compote, Poached, 174–175, 227 Wild Rice and Turkey Chowder, 55 Mushroom Stroganoff, Wild, 130–131, 228 Sources, mail-order, 233 Pears, Poached, with Sweet Mascarpone, Sour Cream, in Wild Mushroom Stroganoff, 130–131 172–173, 228 Spice(s). See also Curry(ied); Pimenton Pumpkin Soup, Italian, 52–53, 227 Ancho Chile Powder, 200 Turkey Breast, Braised, in Mole Poblano, 117–119 Brisket, Rubbed, 64–65 , 204 charnushka, 109, 181, 189 Sun-Dried Tomato, 8 grinding, 62 Tapenade, 19 hyssop, 203 Sweet-and-Sour as pantry staple, 10 Beef and Onion Stew, Belgian, 84–85 sources for, 232 Cabbage Soup, 50 star anise, 110 Orange Sauce, Sweet-Tart, Duck with, 120–121 sumac, 203 Sweet Potato(es) Szechwan peppercorns, 110 in Chili, Vegetarian, 40–41 toasting, 199 Mashed, 155 Spice Mixes. See also Moroccan Spice Mix Salad with Preserved Lemons and Olives, 145 Curry Paste, Thai Red, 204–205 in Senegalese Peanut Soup, 51 Curry Powder, 198 in Shepherd’s Pie, 95 Herbes de Provence, 196 Swiss Chard, in Ribollita, 42–43 homemade, 196 Szechwan Chicken with Star Anise Sauce, 110–111 Rub, All-Purpose, 197 Szechwan peppercorns, 110 Za’atar, 203 Spinach, in Braciole, 82–83 T Split Pea Soup, Curried, 44 Tagine, Lamb, 104–105, 230 Spreads. See Dips and Spreads Tamales, 92–94 Squash, Winter Tapenade Butternut, in Chili, Vegetarian, 40–41 Olive, Mixed, 18 Butternut, in Senegalese Peanut Soup, 51 Sun-Dried Tomato, 19

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Terrine, Mushroom, 26–27 Vegetable(s). See also specific vegetables Thai Fish Wrapped in Banana Leaves with Jasmine aromatic, in Sabbath stew, 72 Rice, 128–129, 232 Boiled Beef with, 66–67 Thai Red Curry Paste, 204–205 browning, 6, 44, 62 Toasts Chili, Vegetarian, 40–41 Crostini, Peperonata with, 28–29 seasonal, 11, 34 in Ribollita, 42–43 Soup Tomatillo(s) Mulligatawny, 46–47 Sauce, 95 Ribollita, 42–43 in Sofrito, 215 Tortilla, 36–37 Tomato(es) Stock, 211 in Black Bean Soup, 38 Vegetarian Chili, 40–41 in Braciole, 82–83 Vegetarian Sabbath stew, 73 in Cabbage Rolls, Stuffed, 90–91 in Cabbage Soup, Sweet-and-Sour, 50 W canned products, 8 Walnuts, toasting, 199 in Chicken with Rice, 106–107 Wheat Berries, with Dafina, 77–79 in Chick Pea and Lentil Soup, 35 White Bean Ragù, 101 in Chili, Bison, 58–59 Osso Buco with Gremolata and, 99–100 in Chili, Vegetarian, 40–41 Wild Mushroom Stroganoff, 130–131, 228 Chutney, 188–189 Wild Rice in Fava Bean and Lentil Stew, 135 Pudding, 164 in Mole Poblano, 118–119 and Turkey Chowder, 55 in Mulligatawny, 46–47 Wine in Pasta e Fagioli, 49 in Braciole, 82–83 in Ribollita, 42–43 in Chicken with Rice, 106–107 Sauce, Spicy, 190 for cooking, 10–11 Sauce, Spicy, in Braised Eggs, 134 Coq au Vin, 114–115, 229 in Sofrito, 215 in Fruit Compote, Poached, 174–175 Soup, and Basmati Rice, 48, 230 in Mushroom-Peppercorn Sauce, Braised Cipollini Soup, Creamy, 39 Onions in, 182–183 Sun-Dried Tomato Tapenade, 19 in Peach Melba, 165 in Tortilla Soup, 36–37 in Pears, Poached, with Sweet Mascarpone, in Vegetable Stock, 211 172–173, 228 Tongue Salad with Horseradish Aïoli, 30–31 in Sabayon, Sparkling, 192 Tortilla Soup, 36–37 in Short Ribs, Falling-off-the-Bone, 88–89 Turkey Sole with White Wine and Mushrooms, 123–124, Breast, Braised, in Mole Poblano, 117–119 231 Stock, 209 Winter Squash. See Squash, Winter Tamales, 92–94 and Wild Rice Chowder, 55 Y Yaris (Sabbath stew), 71 V Vanilla Z quality of, 10 Za’atar, 203 sources for, 233 Zucchini, in Ribollita, 42–43 Varnishkes, Kasha, 154 Veal Osso Buco with Gremolata and White Bean Ragù, 99–101 Ragout, 102–103, 227 Stock, 210

244 g jewish slow cooker recipes