Notes about Recipes in this book

• Slow-roasted chicken with sun-dried tomatoes and wild mushrooms

  • Astrid5555 on November 17, 2013

    The star here is definitely the sauce, incredibly delicious and flavorful! After having simmered for 8 hours in the oven, the dried porcini mushrooms, the sun-dried tomatoes and the pan drippings melt into something you just cannot stop eating. The chicken is nice, the breast as promised very juicy, but not as good as my favourite Zuni Café chicken. Still worth repeating.

• Holiday turkey

  • anightowl on March 03, 2014

    I made this recipe for a company dinner. It was OUTSTANDING! I have never, ever cooked (or eaten) a turkey that had moist meat throughout like this and the skin was a beautiful brown all over (after 8 hrs I lightly tented with foil). I didn't use any special turkey, just a standard frozen one that I bought 3 months ago when they were cheap around the holidays. It takes a LONG time to cook. I put in in the oven at 1:00am and it came out at 6:00pm (21 lb bird). I ended up having to bump up the temp in 5 degree (F) increments towards the end as the bird temp got stuck and wouldn't heat further. I ended up at 200 F for the last half hour and that finally got the bird up to temp (it may be my oven, at these low temps if your oven is off a bit it makes a big difference). A cable probe thermometer is best to check the meat temp without opening the oven. If you have an electric oven, you will want to check if yours has a shut-off point (mine shut off at 12 hours and had to be re-started).

• Fork-tender beef chuck with onions, tomatoes, and olives

  • Astrid5555 on January 06, 2014

    Husband declared this to be the most amazing piece of meat ever! Apart from air-drying the beef overnight in the fridge, and 11 hours of total roasting time (3 hours for the vegetables, and 8 hours for the beef), this dish only requires a prep time of 10 minutes total (no vegetable chopping required!). The end result is truly delicious, a very tender piece of meat with exceptional pan juices that transform into a delicious sauce. Would also go well with dried porcini mushrooms. Served over whole wheat fusilli pasta.

• One-pot mac and cheese

  • FoodieOne on April 28, 2017

    This is a genius recipe, IMHO. Mac and cheese made w/ Bechamel may be better, but this easier. The baking makes the sauce. And, this is a thousand times better than Mac and cheese from a box.

• Slow-baked meatloaf

  • juazella on March 18, 2016

    I did not like this recipe at all! It did not have the right texture-- way too soft and mushy. I like my meatloaf to have a bit of a crust and could barely stand to eat this meatloaf.

• Chicken cacciatore

  • Astrid5555 on January 19, 2014

    Again, another winner! Tender chicken meat that falls off the bone in a creamy tomato mushroom sauce. Only 15 minutes preparation time needed, then left in the oven for 6 hours. Served with wholemeal fusilli pasta.

• Beef stew with red wine and rosemary

  • crandall57 on December 30, 2016

    Used Bob's Red Mill Gluten Free Flour. Served over Polenta. Might add mushrooms next time.

• Boston Globe by T. Susan Chang

  ...takes a new approach in “Cooking Slow,” one which explores low-temperature methods of every kind and for every appliance: dry heat, wet heat, oven, stove top, grill, sous-vide, and so forth.

  Full review