Notes about Recipes in this book

• Slow cooker carbonnade Flamande

  • Cheri on November 09, 2011

    We liked this. I tweaked a bit. Added carrot chunks and sliced cremini mushrooms. Used a dark ale. Browning under the broiler worked pretty well and was easy cleanup. About an hour before it was done, I sprinkled a little instant tapicoa on top (as it looked like too much liquid), stirred in, and allowed to finish cooking. When I turned off the heat, it looked perfect. I cooled, and refrigerated until the next night. Sauce was a little lumpy the next day, but recovered with a microwave reheat. Extra day to blend flavors made it very tasty. I would grind up tapicoa to powder before adding the next time to improve the finished look of the sauce.

• Malaysian spiced beef

  • lkgrover on September 28, 2019

    Excellent, flavorful beef stew (not spicy hot).

• Morcon

  • mcvl on December 21, 2012

    Oh. My. Gosh. Why have I never eaten this before? It's fantastic, tart and bright and meaty, completely delicious from one end to the other. I simplified it by making it a stew rather than a roll-up. All the ingredients except the eggs went into the pot together and cooked in a slow oven for two hours, then simmered over a medium flame to reduce the liquid, then cooled to room temp. At serving time I heated the stew up again and served it with a bowl of sliced hard-cooked eggs for topping. Yum yum yum yum yum.

• Cho cho

  • lkgrover on April 26, 2022

    Flavorful beef flank steak; the marinade has a bit of salty/sweetness (or maybe it was my teriyaki sauce?). It needs to marinate overnight, but the actual cooking time is less than ten minutes -- so a great weeknight dinner option.

• Yankee boiled dinner

  • kathyjenn on April 10, 2023

    Chef Jean Anderson - Page 66 EYB - Page 2

• Tuscan ragout of lamb with polenta

  • jumali on November 08, 2010

    I used a cheap Pinot Noir and it was fantastic. I'll definitely make this again.

• Braised blade chops of lamb with coffee and cream gravy

  • mcvl on December 22, 2012

    I hope you'll forgive me for recommending my way of doing this recipe, rather than Jean Anderson's. I marinate the lamb for 24 hours in strong, strong brewed decaf coffee, then drain it, dry it, and brown it all over in butter. I add a little cream (actual 100% cream, not "heavy cream" thickened with agar-agar or whatever), small chips of fresh lemon peel, and salt; cover the pan and stove-top braise till the meat is done to my liking (quite rare). Then I add a lot of cream and a tiny bit of maple syrup and cook the sauce down till it's thick on its own, no flour or cornstarch thickening. And then instead of serving it with potatoes or a grain I serve it with wilted bitter greens, escarole for preference. I'm sure Jean Anderson's dish is good, but girls, mine is divine.

• Black-eyed pea soup with collards and ham hocks

  • chawkins on October 01, 2014

    Great soup for this cool weather. I used a left-over ham bone and two store-bought smoked ham hocks.

• Slow cooker Brunswick stew with pork

  • Gio on November 14, 2014

    Slow Cooker Brunswick Stew with Pork, Pg. 200. This recipe produced a tasty and satisfying stew full of tender pork, vegetables that held their shape and flavor, and a mildly sweet broth. We both loved the stew. I had to use garden peas instead of lima beans, the only substitution.

• Oregonian by Ivy Manning

  With a bit of effort and slow cooking (albeit mostly unattended), she calls us back to homey meals using brisket, shoulder, oxtail, shanks, necks and spare rib cuts.

  Full review