Slow cooking   

The leaves have turned colour and there’s a decided nip in the air, even at mid-day. It’s dark far earlier in the evening and later in the morning, so I guess we might as well make the best of it and enjoy some comforting meals.

I must admit that there are some basic favourites I use my crockpot for, but it’s time I spread my wings. Judith Finlayson’s latest book of recipes for the slow cooker is full of mouth-watering comfort foods which would be great after raking leaves or other outdoor activities on cold days.

This book is a keeper. I’m going to enjoy trying a bunch of the recipes in Slow Cooker Comfort Food, 275 Soul-Satisfying Recipes, published by Whitecap Books.

She also writes about basics of using slow cookers and food safety.

The recipes include elegant ones for entertaining, everyday family meals, and lots of international flavours. Each includes a colour guide for quick advice on whether the recipe can be halved, whether it’s vegan friendly, entertaining worthy or vegetarian friendly, as well as tips for making it ahead and a variety of other hints.

It’s divided into breads and breakfasts, starters, soups, meatless main dishes, sides and even desserts.

We had company the night we made the pork dish and everyone raved over it, so if half the remaining recipes are half as good, the book will have more than paid for itself.

Slow cookers are fantastic for busy people. You can assemble the dish in the morning, or do some of it the night before, then finish up in the morning, turn it on as you go out and come home at night to a house that smells like a home. Yum.

Lentil Vegetable Stew

Serve over rice or a whole grain such as quinoa or couscous for a delicious vegetarian dinner, or serve as part of an East Indian meal.

1 tbsp. (15 ml) coriander seeds

1 tbsp. (15 ml) cumin seeds

1 tsp. (5 ml) fennel seeds

2 tbsp. (30 ml) olive, coconut oil or ghee

1 medium eggplant

2 onions

4 minced garlic cloves

2 tbsp. (30) minced ginger

1 tsp. (5 ml) ground turmeric

1 tsp. (5 ml) cracked black pepper

6 green cardamom pods

4 whole cloves

1 2-inch cinnamon stick

2 c. (500 ml) brown or green lentils

28 oz. (796 ml) diced tomatoes

2 c. (500 ml) vegetable stock

2 c. (500 ml) corn

1/2 tsp. (2 ml) cayenne pepper

1/2 c. (125 ml) finely chopped cilantro

In a large dry frypan over medium heat, toast coriander, cumin and fennel seeds, stirring, until fragrant, about three minutes. Using a mortar and pestle or spice grinder, grind as finely as possible.

Peel eggplant and cut into one-inch cubes, and sweat (salt and set in a colander for one or two hours, rinse and squeeze out, then pat dry).

In the same frypan, heat 1 tbsp. (15 ml) of the oil over medium heat. Add eggplant and cook, stirring, until it begins to brown, adding more oil if needed. Transfer to crockpot.

Add remaining spoonful of oil to the pan. Add finely-chopped onions and cook, stirring, until softened, about three minutes. Add garlic and ginger, turmeric, pepper, cardamom, cloves, cinnamon stick and ground spices and cook, stirring, for one minute. Add lentils and toss until coated. Add tomatoes and bring to a boil.

Transfer to slow cooker. Stir in vegetable stock. Cover and cook on low for eight hours or on high for four hours, until lentils are tender. Stir in corn and cayenne. Cover and cook on high for 20 minutes, until corn is tender and flavours meld.

Garnish with cilantro.

Serves 6.

Chinese-Style Braised Pork

This was absolutely yummy. You must try it. It also heats up beautifully and re-heating gives you an opportunity to skim off the fat from the juice, as it coagulates when it cools.

This is great with a brown and wild rice, and baby bok choy, briefly stir-fried. Try it with a nice fruity gewurztraminer, like that made by Arrowleaf Cellars or Quails’ Gate Estate Wineries.

6 garlic cloves

1 tbsp. (15 ml) minced ginger

1 tsp. (5 ml) cracked black pepper

1 tsp. (5 ml) dry mustard

1/2 tsp. (2 ml) salt

3 lb. (1.5 kg) pork shoulder or butt roast

1/2 c. (125 ml) soy (reduced sodium)

1/4 c. (60 ml) dry sherry

2 tbsp. (30 ml) brown sugar

3 star anise

1/4 c. (60 ml) green onions

In a small bowl combine pureed garlic, finely-minced fresh ginger, pepper, mustard and salt. Rub all over the meat. Cover and refrigerate overnight or up to 24 hours, turning several times, if possible.

When you’re ready to cook, pre-heat the broiler. Transfer pork to a rimmed baking sheet and broil, turning, until skin and sides brown evenly, about 15 minutes. Transfer to slow cooker.

In a bowl combine soy sauce, preferably reduced sodium), sherry, brown sugar and star anise. Pour over pork. Cover and cook on low for eight hours or on high for four hours, until pork falls apart.

To serve, cut pork into chunks, spoon pan juices over and garnish with chopped green onions.

Serves 6.

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