Slow Cooker Casserole Recipes
Osso Buco in the making 9july09
This dish, from Milan in the Lombardy region, consists of braised veal shanks, cooked very very slowly (I use an electrical slow cooker, in fact). The meat will be so tender and fall of the bones, and the highlight is picking on the marrow in the center. Now exactly low in cholesterol, but oh so good!
The name “osso buco” can be literally translated as “hole bone”.
Now, here’s the recipe for the one photographed above:
1.Place the pieces of osso buco on a large platter, and sprinkle with a mixture of flour, salt and pepper to coat, both sides.
2.Melt half butter and half olive oil in a large frying pan, and when hot add the meat to brown slowly at low heat. When golden, add a glass of so of white wine, and let it evaporate.
3.Remove the meat from the pan and add a mixture of vegetables for “soffritto”: onion, carrots, celery and garlic, finely minced, and let them become soft. Add also fresh rosemary and thyme.
4. Return the meat to the pan, mix well, and transfer to slow cooker, or cast iron casserole. Add hot chicken broth to cover. Cook for about 5 hours at low setting (for the slow cooker) or a good two or three hours in the casserole at very low fire. Add more hot broth as necessary.
5.Sprinkle with gremolata (finely minced parsley, garlic and lemon peel) and serve with a Risotto alla Milanese.
(Recipe from Maria Duchi, my friend Franca’s mother).
chicken enchilada casserole.
THIS MAY NOT LOOK PRETTY BUT YOU SHOULD FREAKIN' SMELL IT!!
makes 4-6 servings.
ideal slow cooker: 4- or 5-quart.
1 onion, chopped
1 garlic clove, minced
1 T oil
10-oz can enchilada sauce
8-oz can tomato sauce
s&p to taste
8 corn tortillas
3 boneless, skinless chicken breast halves, cooked & cubed
15-oz can ranch-style beans, drained
11-oz can Mexicorn, drained (i couldn't find any at Safeway)
3/4 lb. cheddar cheese, grated (naturally, this line helped aide in recipe selection)
2 1/4 oz can sliced black olives, drained
1. saute onion & garlic in oil in saucepan. stir in enchilada sauce. season with s&p.
2. place 2 tortillas in bottom of slow-cooker. layer one-third chicken on top. top with one-third sauce mixture, one-third beans, one-third corn, one-third cheese, and one-third black olives. repeat layers two more times. top with two tortillas (oops, didn't do that part).
3. cover & cook on low for 6-8 hours.
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