Slow Cooker
CSC-400C
INSTRUCTION
AND RECIPE
BOOKLET
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ÕÀiÌ
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1
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic safety
precautions should always be followed to
reduce the risk of fire, electric shock and/or
injury to persons, including the following:
1. READ ALL INSTRUCTIONS.
2. Do not touch hot surfaces; use handles or
knobs.
3. To protect against risk of electrical shock, do
not immerse the slow cooker housing in
water or any other liquid. If housing falls into
liquid, unplug the cord from outlet
immediately. DO NOT reach into the liquid.
4. To avoid possible accidental injury, close
supervision is necessary when any appliance
is used by or near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool before putting
on or taking off parts.
6. Do not operate any appliance with a
damaged cord or plug or after the appliance
has malfunctioned or has been dropped
or damaged in any way or is not operating
properly. Please contact the Cuisinart
Customer Service Centre for any product
defects, examination, repair or mechanical
or electrical adjustment.
7. The use of attachments not
recommended by Cuisinart may cause fire,
electrical shock, or risk of injury.
8. Do not use outdoors or anywhere the cord
or unit housing might come into
contact with water while in use.
9. Do not use the slow cooker for anything
other than its intended use.
10. To avoid the possibility of the slow cooker
being accidentally pulled off work area,
which could result in damage to the slow
cooker or personal injury, do not let cord
hang over edge of table or counter.
11. To avoid damage to cord and possible fire
or electrocution hazard, do not let cord
contact hot surfaces, including a stove.
12. Extreme caution must be used when moving
a slow cooker containing hot oil or other hot
liquids.
13. Do not place on or near a hot gas or electric
burner, or in a heated oven.
14. Do not operate slow cooker in water or
under running water.
15. Avoid sudden temperature changes, such
as adding refrigerated foods to a heated
pot.
16. To disconnect, turn all controls to “Off”
position, then remove the plug from the wall
outlet.
17. CAUTION: TO REDUCE THE RISK OF
ELECTRIC SHOCK, COOK ONLY IN
REMOVABLE CONTAINER. DO NOT
IMMERSE IN WATER.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD USE
ONLY
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is provided to reduce
the risks of becoming entangled in or tripping
over a longer cord.
Longer extension cords are available and may be
used if care is exercised.
If a long extension cord is used, the marked
electrical rating of the extension cord should be
at least as great as the electrical rating of the
appliance. The longer cord should be arranged
so that it will not drape over the countertop or
table top where it can be pulled on by children
or tripped over.
NOTICE
This appliance has a polarized plug (one blade
is wider than the other). To reduce the risk of
electric shock, this plug will fit in a polarized
outlet only one way. If the plug does not fit fully
in the outlet, reverse the plug. If it still does not
fit, contact a qualified electrician. Do not modify
the plug in any way.
CONTENTS
Important Safeguards . . . . . . . . 1
Introduction . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . 2
Assembly Instructions . . . . . . . . 3
Operation
Cooking with Timer . . . . . . . . . 3
Cooking without Timer. . . . . . . 3
Cleaning and Maintenance . . . . 4
Recipes. . . . . . . . . . . . . . . . . . . . 5
Warranty Information . . . . . . . . 63
INTRODUCTION
Get ready to slow down and enjoy easy meals!
Your Cuisinart
®
Slow Cooker is designed to
cook favourite one-pot recipes and keep them
warm, ready and waiting for you when you
come home. Slow cooking is a traditional
method that tenderizes meats and melds
flavours to produce delicious family dinners and
easy, relaxing suppers with friends. You can
even prepare desserts in your Slow Cooker.
Easy to operate, easy to serve, and easy to
clean...enjoy!
FEATURES AND BENEFITS
1. Glass Lid w/ Stainless Steel Rim and
Chrome- Plated Handle:
See-through glass lid keeps ingredients
moist. Stainless steel complements any
kitchen. (Not oven-safe.)
2. Cooking Rack:
Allows you to use a 1-quart (0.9 L) soufflé
pan in your Slow Cooker.
3. Ceramic Pot: 4-quart (3.8 L) round
ceramic pot accommodates larger cuts
of meat. Stick-resistant and
dishwasher-safe for easy cleaning.
4. Stainless Steel Housing:
Stainless steel construction allows for
easy cleanup while wraparound heating
elements ensure even cooking.
5. “Cook” Indicator Light:
Denotes that the unit is cooking on either
the Low or High setting.
6. “Warm” Indicator Light:
Denotes that the unit has automatically
switched to the warm setting if time has
expired, or the unit has been manually
switched to warm.
7. Chrome-Plated Handles:
Cool-touch insulated handles.
8. Temperature Dial:
Settings include: Off, Low, High, Warm.
9. Timer Dial: 8-hour timer allows you to
set the cook time and temperature – then
walk away. After the time expires, the unit
automatically switches to the Warm
setting.
10. Retractable Cord Storage (not shown):
Convenient retractable cord storage.
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2
1
2
4
5/6
7
8
9
3
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3
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4
ASSEMBLY INSTRUCTIONS
To use your Cuisinart® Slow Cooker:
1. Carefully unpack the Slow Cooker.
2. Rinse the ceramic pot and glass lid in warm,
soapy water. Rinse well and dry thoroughly.
3. Wipe all interior and exterior surfaces of the
Slow Cooker base with a soft, damp cloth.
4. Place ceramic pot in the base of the unit.
5. Place the lid on top of the ceramic pot.
6. Plug in power cord. Your slow cooker is now
ready for use.
OPERATION
Your Cuisinart® Slow Cooker cooks your food
automatically when you set the time and the
temperature. When time expires, the unit automatically switches to the Warm setting and the
Warm indicator light illuminates. Your Slow
Cooker also gives you the option to manually
change the temperature. All you need to do is
set the desired temperature and the unit will
remain at that temperature until the unit
is turned off or another temperature is selected.
Cooking WITH the Timer
1. Place the unit on a clean,
dry counter.
2. Remove glass lid.
3. Fill ceramic pot with ingredients.
4. Place lid back on top of the ceramic pot.
5. Plug in unit.
6. Set desired time by turning the timer dial to
the recommended cooking time: 1 to 8 hours
using half hour increments.
7. Set desired temperature by
turning the temperature dial to the Low, High
or Warm setting.
NOTE: The Warm setting is not a cooking
function; therefore, it is for use only with
preheated foods.
8. The indicator light next to “Cook” will
illuminate to denote the unit is in Cook mode
and set on the Low or High
temperature setting. For the Warm setting,
the indicator light next to Warm will remain lit
until the unit is turned of
NOTE: If the timer is set to “0 Hours”, the unit
will be in Warm mode no matter what
the temperature dial states.
9. Once time has expired, the unit will
automatically switch to the Warm setting
and the indicator light next to “Warm” will
illuminate.
10. Unit will stay in Warm mode until it is turned
off by turning the temperature dial to the Off
position.
11. Lift ceramic pot using pot holders.
Cooking WITHOUT the Timer
NOTE: The U.S. Department of Agriculture
(USDA) recommends that when cooking
anything containing meat in a slow cooker,
it is important to cook on the High
temperature setting for up to 2 hours or until
the meat reaches 140°F (60°C), then reduce
to the Low temperature setting. This
ensures that the meat will reach food-safe
temperatures in the proper amount of time.
Use the Low temperature setting without
the timer only for recipes that require a constant low temperature.
When the timer is used for cooking on the
Low setting, the Slow Cooker will automatically start on High and then drop to Low
once the unit reaches 140°F (60°C).
1. Place the unit on a clean,
dry counter.
2. Remove glass lid.
3. Fill ceramic pot with ingredients.
4. Place lid back on top of the ceramic pot.
5. Plug in unit.
6. Turn timer dial counterclockwise to the On
position.
7. Set desired temperature by turning the
temperature dial to the Low, High or Warm
setting.
NOTE: The Warm setting is not a cooking
function; therefore, it is for use only with
preheated foods.
8. The indicator light next to “Cook” will
illuminate to denote the unit is in Cook
mode and set on the Low or High temperature setting. For the Warm setting, the
indicator light next to Warm will illuminate.
9. Temperature will remain on the selected
setting until the unit is turned off by turning
the temperature dial to the Off position.
10. Lift ceramic pot using pot holders.
CLEANING AND
MAINTENANCE
Unplug your Cuisinart® Slow Cooker and allow it
to cool before cleaning.
Place ceramic pot and lid in the dishwasher or
wash with warm, soapy water. If food sticks to
the surface, fill ceramic pot with warm, soapy
water and allow to soak before cleaning.
If scouring is necessary, use a nonabrasive
cleanser or liquid detergent with a nylon pad or
brush.
Introduction
Get ready to slow down and enjoy meals!
Your Cuisinart
®
Slow Cooker is designed to have
your favourite one-pot recipes ready and waiting for you.
Slow cooking is a traditional method that tenderizes meats
and melds fl avours to produce delicious family dinners
and easy, relaxing suppers with friends.
You can even prepare desserts in your Slow Cooker.
Easy to operate, easy to serve from,
and easy to clean...
enjoy!
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5
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6
Slow Cooker
Cookbook
traditional to gourmet recipes
model CSC-400C
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7
Tips & Hints
8 - 10
Important Guidelines
11
Suggested Foods
12
Starters/Beverages/Miscellaneous
13 - 18
Soups & Stocks
19 - 25
Stews & Chilis
26 - 30
Entrées & Sauces
31 - 44
Side Dishes
45 - 53
Desserts
54 - 61
Table of Contents
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8
Tips & Hints
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› Before food is added, the ceramic pot may be lightly coated with cooking spray so
cooked foods release more easily.
› Root vegetables such as carrots and potatoes will take longer to cook. Either cut the
pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may
take longer than other vegetables.
› Ground meats and uncooked sausages should always be browned and drained
before adding to Slow Cooker. Smoked sausage such as kielbasa does not need to
be browned (though it may add fl avour and visual appeal). If browning the night
before, make certain the meat is cooked completely through and properly refrigerated. Combine with other ingredients just before slow cooking.
› Browning meats (roasts, chops, cubes for stews) and poultry adds fl avour and eye
appeal to the fi nished dishes. It also helps cook out some of the fat.
› In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
› If you are not ready to serve food immediately, switch to the Warm mode to hold
foods until ready to serve.
› Tender vegetables, or those that you wish to be crisp-tender, should be added
during the last 30 minutes of cooking time to prevent overcooking.
› Each time you remove the lid, you will lose heat and will need to add 15 to 20
minutes to your cooking time. If you do need to stir (or peek), lift the lid just
slightly so that you can get the spoon or spatula in.
› A fat mop can be used to remove separated fat from slow cooked food by brushing
it over the top. Alternatively, the food may be refrigerated, and the congealed fat
can then be lifted off and discarded before reheating and serving.
› Many slow-cooked foods such as stews benefi t from cooling and refrigerating,
then reheating – as the saying goes, stew or chili is always better the second day.
their taste and visual appeal, and helps to remove fat.
› Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip
roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt,
lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as
boneless, skinless chicken breast or “new generation” pork loin or tenderloin may
seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow
Cooker (page 12).
› Dairy products (milk, sour cream, some cheeses) will break down and curdle
during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or
add dairy products during the last 30 minutes of cooking.
› When making soups, add solid ingredients to Slow Cooker and then liquid to
cover. If a thinner soup is desired, add more liquid to taste.
› If your recipe calls for precooked pasta – UNDERCOOK it.
› Add cooked rice to recipes during last hour of cooking.
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10
› If using frozen foods, thaw completely before adding to Slow Cooker.
› For some recipes, you can assemble the ingredients, combine them in the ceramic
pot, cover and refrigerate the fi lled pot overnight. Place it in the cold Slow Cooker,
and add 30 minutes to your projected cooking time. If your recipe calls for browning or sautéing ingredients, do your browning and sautéing ahead, but refrigerate
the ingredients separately. Combine before slow cooking.
› To cut the fat from recipes, remove as much of the visible fat as possible from
meats and poultry. Cook and drain all ground meats. Remove skin from poultry.
› Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-
fore cooking. Do not add salt or any acid to beans when cooking, as it will prevent
them from softening completely. Dried beans can be cooked ahead, drained and
frozen. Thaw before adding to your favourite recipes.
› The Slow Cooker is perfect for foods that require long, slow simmering, such as
soups, stocks, stews, and dried beans.
› The Slow Cooker is the perfect way to cook items that require a “bain marie,”
or water bath. We recommend starting out with hot water and cooking on High
for most of these recipes.
› Cooking ground meats in the Slow Cooker without browning them fi rst is not
recommended, as ground meat has a high incidence of bacterial contamination.
Ground meats used in the Slow Cooker should be browned fi rst. We strongly
advise against cooking a meatloaf in the Slow Cooker.
› Most of the recipes in this book are cooked on Low using the timer function, to al-
low you maximum freedom to go on to do other tasks. Most meats are better when
cooked on Low (slower) than on High, and the recipes are written as such. If you
prefer to slow cook on High, cut the cooking time in half.
To adapt your own recipes to the Slow Cooker:
› For most recipes, reduce the cooking liquid by at least 50% (soups are the
exception). Liquids do not evaporate as they do in traditional cooking, and you
often will end up with more liquid than when you began.
› In most cases, all ingredients can go in the Slow Cooker at once and can cook all
day on Low setting. While it is not necessary to brown or sauté vegetables (onions,
carrots, celery, peppers, etc.), it may add to the fl avour. Browning meats adds to
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9
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11
Important Guidelines
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› The Slow Cooker should always be at least half full for best cooking results; how-
ever, the Slow Cooker should never be more than three-quarters full (about 1½
inches [3.8 cm] from the top rim).
› Because the Slow Cooker heats and cooks at low temperatures, food should be at
room temperature before it goes into the cooker. If the food is refrigerator temperature, then heat it on the high setting for about 2 hours to heat the contents to
140°F (60°C) before changing to the low setting.
› If foods are to be cooked the next day in the ceramic pot, do not store in the refrig-
erator overnight.
› Any leftover food should be removed from the ceramic pot and stored in plastic
containers up to 2 days, or frozen for future use.
› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria could
develop during the slow cooking process. Remove food from the ceramic pot
and reheat in a heat-safe container on a stovetop, or in an oven or microwave.
Return food to the ceramic pot and keep warm in an oven, covering with foil, if
desired. DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a
stovetop or in a microwave.
› Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to
room temperature before adding.
› For food safety reasons, whole chickens should not be cooked in a Slow Cooker.
They may not reach safe temperature in the proper amount of time.
› When cooking meat, the USDA recommends setting the unit to High for one hour
and then reducing the heat to Low.
› Avoid sudden temperature changes. Really cold food or water can crack a hot
ceramic pot.
› Do not place the ceramic pot directly on a table or countertop.
› Never heat the ceramic pot when it is empty.
› Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food is
cooking.
› Always use potholders or oven mitts when removing the lid or ceramic pot from
the base after cooking.
Suggested Foods
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Meats
Meats
Beef/Veal:
Beef/Veal: Choose cuts that are full of fl avour and benefi t from braising.
› Arm pot roast
› Beef brisket or corned beef brisket
› Beef short ribs
› Bottom round roast
› Chuck or rump roast
› Chuck shoulder steak
› Veal shanks
Pork:
Pork: Less tender cuts work best – the lean “new generation pork” may become dry
when cooked in Slow Cooker.
› Boston butt roast
› Pork shoulder pieces
› Sausages
› Country-style pork ribs (bone-in)
› Pork shoulder or blade roast
Lamb:
Lamb: Choose fl avourful cuts that benefi t from braising to tenderize.
› Lamb shoulder
› Lamb stew meat
› Lamb shanks
Poultry:
Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become
dry in texture if cooked too long.
› Chicken or turkey legs and thighs (remove skin to reduce fat)
Game:
Game: Game generally tends to be less tender so it is perfect for the
Slow Cooker.
› Venison roasts or stew meat
› Pheasant, duck thighs and legs
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12
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6
Savory Salmon &
Chèvre Cheesecake
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13
S TARTERS/BEVERAGES/MISCELLANEOUS
½ ounce (15 g) Parmesan, grated
1 ounce (30 g) white bread (about 1
slice), quartered
6 ounces (170 g) shallots, peeled
1 tablespoon (15 ml) + 1 teaspoon
(5 ml) unsalted butter, divided
1 pound (500 g) reduced-fat cream
cheese, cut into 1-inch (2.5 cm)
pieces, at room temperature
10 ounces (283 g) chèvre, cut into
1-inch (2.5 cm) pieces
3 large eggs
1 tablespoon (15 ml) cornstarch
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
black pepper
2 teaspoons (10 ml) dill weed
2 ounces (60 g) smoked salmon,
diced
Makes one 6-inch (15 cm) cheesecake, approximately 16 servings
In the Cuisinart
®
Food Processor fi tted with the metal blade, start the machine
and add the cheese and bread through the small feed tube. Process until mixture
becomes fi ne crumbs, about 30 seconds; remove and reserve. Place shallots in the
work bowl; pulse until fi nely chopped. Heat 1 tablespoon (15 ml) of butter in a
Cuisinart
®
10-inch (25 cm) skillet over medium heat. Cook chopped shallots until
softened, 3 to 4 minutes; reduce heat to low and cook until golden and caramelized,
about 20 to 25 minutes. Let cool.
Coat a 6-inch (15 cm) springform pan with the remaining 1 teaspoon (5 ml) butter;
dust with breadcrumbs/cheese mixture to coat.
Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low
speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed.
Top cream cheese mixture with diced smoked salmon and cooled caramelized shallots. Transfer the cream cheese mixture to the prepared springform pan. Wrap the
outside of the pan with a sheet of extra-strength aluminum foil so that the foil comes
up the sides of the pan but does not go above the rim.
Place the cooking rack in the ceramic pot of the Cuisinart
®
Slow Cooker. Add
3 cups (750 ml) hot water to the ceramic pot. Place the cheesecake on the rack. Set
on High and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack to cool.
(continued)
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14
S TARTERS/BEVERAGES/MISCELLANEOUS
Cover and refrigerate for a minimum of 8 hours before serving.
Before serving, run a sharp knife around the edges to loosen and carefully remove
the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel
chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.
Nutritional information per serving:
Calories 158 (64% from fat) • carb. 5g • pro. 9g • fat 11g • sat. fat 7g
• chol. 62mg • sod. 334mg • calc. 90mg • fi ber 0g
Spinach, Gruyère
& Artichoke Dip
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15
S TARTERS/BEVERAGES/MISCELLANEOUS
olive oil or cooking spray
8 ounces (227 g) frozen spinach (one
bag), thawed
1 can (15 ounces [425 g]) quartered
artichoke hearts, drained
2 ounces (60 g) Gruyère, shredded
1 ounce (30 g) Parmesan, grated
12 ounces (340 g) reduced-fat cream
cheese, cut into 1-inch (2.5 cm)
pieces
2 tablespoons (30 ml)evaporated
fat free milk, not reconstituted
1 clove garlic, peeled and finely
chopped
1 ounce (30 g) shallot, peeled and
finely chopped
½ teaspoon (2 ml) Tabasco
®
sauce or
other hot sauce (use more or less to
taste)
Brush a 1-quart (0.9 L) souffl é dish lightly with olive oil or coat with cooking spray.
Cut a piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise,
then fold in half again two more times to create a strip about 24 inches (61 cm) in
length and 2 inches (5 cm) wide to make a “cradle”; reserve.
Place the spinach in a clean, dark kitchen towel and squeeze until all liquid is removed; reserve. Place the artichoke quarters in a towel and squeeze gently to remove
excess liquid (do not squeeze too hard); reserve. Combine Gruyère and Parmesan
cheeses; reserve.
Place the cream cheese and evaporated milk in a large bowl. Using a hand-held mixer
on medium speed, beat until creamy and smooth. Crumble the dried spinach over
the cream cheese. Add the reserved Gruyère, chopped garlic and onion, and twothirds of the Parmesan; stir on low speed. Add the reserved artichoke hearts and hot
sauce; stir on low speed to blend.
Transfer the mixture to the prepared dish; sprinkle with remaining Parmesan. Set
the dish in the centre of the long strip of folded foil and bring up the sides to meet
– twist together to form a handle. Place the cooking rack in the Cuisinart
®
Slow
Cooker. Place the fi lled souffl é dish on the rack using the foil cradle to help lift the
dish, and carefully lower the dish into the pot and place on the rack. Cover. Cook on
High for 2 to 3 hours, until puffed and bubbly. Remove the souffl é dish from the slow
cooker using the foil strips to lift it. Serve hot with crackers or sliced French bread.
Nutritional information per 2-tablespoon (30 ml) serving:
Calories 61 (59% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g
• chol. 9mg • sod. 192mg • calc. 95mg • fi ber 1g
Makes about 1 quart (1.1 L)
6
Mulled Cider
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16
S TARTERS/BEVERAGES/MISCELLANEOUS
2 quarts (1.9 L) fresh,
unpasteurized apple cider
3 slices peeled, fresh ginger, each
about the size of a quarter
2 whole cinnamon sticks
½ whole orange, unpeeled, sliced
¼ cup (50 ml) brown sugar
1 teaspoon (5 ml) whole cloves
½ teaspoon (2 ml) whole allspice
berries
Makes 2 quarts (1.9 L)
Place all ingredients in the ceramic pot of a Cuisinart
®
Slow Cooker. Stir to mix.
Cover and cook on Low using the Timer function for 3 hours – Slow Cooker will
automatically switch to Warm. Strain out orange slices and spices if
desired. Ladle into mugs to serve.
Nutritional information per 4-ounce (115 g) serving:
Calories 67 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fi ber 0g
Irish Oatmeal
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17
S TARTERS/BEVERAGES/MISCELLANEOUS
cooking spray
1 cup (250 ml) steel-cut Irish
Oatmeal
1 quart (0.9 L) water
½ teaspoon (2 ml) kosher salt
Makes 4 servings
Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with cooking spray. Place oatmeal, water and salt in the pot; stir. Cover and cook on Low, using
the Timer function, for 3 hours – Slow Cooker will automatically switch to Warm.
Nutritional information per serving (about 7⁄ 8 cup [219 ml]):
Calories 152 (16% from fat) • carb. 27g • pro. 5g • fat 2g • sat. fat 1g
• chol. 0mg • sod. 172mg • calc. 5mg • fi ber 4g
Notes: Add chopped dried fruits such as apples, pears, plums, apricots, peaches,
cherries or cranberries before cooking for a fruity oatmeal, about 1 to 2 tablespoons
(15 to 30 ml) per serving. Add 1 to 2 teaspoons (5 to 10 ml)
cinnamon before cooking for Cinnamon Irish Oatmeal.
6
Steamed Boston
Brown Bread
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18
S TARTERS/BEVERAGES/MISCELLANEOUS
1 tablespoon (15 ml) unsalted
butter, melted
¹⁄³ cup + 1 tablespoon (80 ml)
cornmeal
¹⁄³ cup + 1 tablespoon (80 ml)
rye flour
¹⁄³ cup + 1 tablespoon (80 ml) whole
wheat flour
¾ teaspoon (3.75 ml) baking soda
¼ teaspoon (1 ml) salt
¼ cup (50 ml) molasses
¾ cup (175 ml) buttermilk
¹⁄³ cup (75 ml) raisins
Cut a sheet of aluminum foil 20 inches (51 cm) long. Fold to double (or use a single
sheet of heavy duty foil, 10 inches [25 cm] in length). Cut another piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then fold in half
again two more times to create a strip about 24 inches (61 cm) in length and 2 inches
(5 cm) wide to make a “cradle”; reserve. Brush the bottom and sides of a 1-quart
(0.9 L) souffl é dish with butter. Brush an area in the centre of the doubled foil the
size of the top of the souffl é pan with butter. Reserve.
Place the cornmeal, rye fl our, whole wheat fl our, baking soda, and salt in a medium
bowl; stir with a whisk. Add the molasses and buttermilk. Stir until blended and
smooth. Fold in the raisins. Turn into the prepared souffl é dish. Cover with the foil,
buttered side down. Press the foil to the sides of the dish. Use a string to tie the foil
tightly around the sides of the dish and set the dish in the centre of the long strip of
folded foil, and bringing up the sides to meet – twist together to form a handle.
Place the cooking rack in the ceramic pot of the Slow Cooker. Place the covered souffl é dish on the rack, using the foil cradle to help lift the dish, and carefully lower the
dish into the pot and place on the rack. Add hot water to come halfway up the pan.
Cook on High for 3 hours. Remove the souffl é dish from the slow cooker using the
foil strips to lift it.
Place on rack. Loosen string; lift off foil covering from back to front. Turn bread onto
cutting board and slice. Boston Brown Bread is traditionally served with softened
cream cheese, or as an accompaniment to baked beans.
Nutritional information per serving:
Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g
• chol. 5mg • sod. 327mg • calc. 162mg • fi ber 3g
Makes 12 servings
Spanish Bean Soup
with Chorizo
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19
SOUPS & STOCKS
¼ pound (125 g) dried chickpeas
(garbanzo beans)
1 small ham hock (8-10 ounces
[227-283 g]) or leftover ham bone
8 ounces (227 g) new potatoes
(1 to 1½-inch size [2.5-3.8 cm]),
halved or quartered
3 teaspoons (15 ml) olive oil,
divided
6 ounces (170 g) onions, chopped
¼ teaspoon (1 ml) saffron threads
1 clove garlic, peeled and chopped
6 cups (1.5 L) water
8 ounces (227 g) chicken or turkey
chorizo, chopped (hot sausage,
crumbled or kielbasa, chopped)
Makes 8 cups (2 L)
Soak beans overnight in water to cover by 3 inches (7.6 cm). Drain and rinse. Place
in ceramic pot of Cuisinart
®
Slow Cooker with ham hock or ham bone and potatoes.
Heat 2 teaspoons (10 ml) oil in 12-inch (30 cm) Cuisinart
®
skillet over medium
heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to
3 minutes longer.
Add onion mixture to Slow Cooker with 6 cups (1.5 L) water. Cover and cook on
Low, using Timer function, for 7 hours – Slow Cooker will automatically switch to
Warm.
Heat remaining 1 teaspoon (5 ml) oil in skillet over medium-high heat. Brown
chorizo, then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup
seems too thick, add some more water.
Nutritional information per 1-cup (250 ml) serving:
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fi ber 6g
Caramelized Onion Soup
◆
20
SOUPS & STOCKS
2½ pounds (1.1 kg) onions, peeled
and sliced
1½ tablespoons (25 ml) unsalted
butter, melted
1½ tablespoons (25 ml) extra virgin
olive oil
¾ teaspoon (3.75 ml) kosher salt
1½ tablespoons (11 ml) all-purpose
flour
¾ tablespoon (11 ml) brown sugar
4 cups (1 L) meat stock (half
chicken and half beef is fine), hot
1½ tablespoons (25 ml) Port
Makes about 6 cups (1.5 L)
Combine onions, butter, olive oil and salt in the ceramic pot of a Cuisinart
®
Slow
Cooker. Cover and cook on High for one hour. Reduce heat to Low and cook for 5 to
6 hours, until nicely browned. Stir every hour so the onions colour evenly.
When onions are done, sprinkle in fl our and sugar. Cook on Low for 30 minutes,
stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low
for 2 hours longer. Stir in Port.
Serve soup with slices of toasted French bread, topped with melted Parmesan.
Nutritional information per ¾-cup (175 ml) serving (without cheese):
Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g
• chol. 8mg • sod. 636mg. • calc. 53mg • fi ber 3g
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