Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, March 6, 2010

The Consumption: Apple Compote Surprise

According to Frankie's comment on the recipe post below, this dessert was going to turn out like "apple pie without the crust". 

After I got home from work, I peered into my crock and was so disappointed to see my tasty looking apples turn into a mushy, murky-colored liquid; it was like a runny apple sauce.

However, looks can be deceiving! 
This dessert was incredible!  Full of flavor and simply scrumptious!!  I served with all the recommended:  vanilla ice cream, toasted almonds, whip cream and extra cinnamon.

Did I cook this too long?  Maybe I cut the apples too small like I did with the sweet potatoes in the Traditional Beef Stew recipe.  I have heard people say you have to build a relationship with your appliances in the kitchen.  For example, I know my oven only cooks evenly if I place the pan over to the left, just a smidge.  More experimenting with the crock is the best answer!

Tips and Tricks
- Chef Mimi 

Thursday, March 4, 2010

The Recipe: Apple-Rum Compote

Prep:  15 mins
Cook:  Low 7-8 hours, High 4-5 hours
Serving Size:  12
Category:  Desserts

  • 8 peeled and cored cooking apples (4 Granny Smith / 4 Golden delicious) cut into 1 inch cubes 
  • 1/4 teaspoon cinnamon 
  • 1/4 teaspoon nutmeg 
  • 1 tablespoon quick-cooking tapioca
  • 1 tablespoon honey 
  • 3 tablespoons rum (I used whiskey, of course!)
  • 2 tablespoons lemon juice 
  • 1/3 cup sugar
  • 3/4 cup apple juice 
  • 3/4 cup whipping cream 
  • 3/4 cup sliced almonds, toasted
  • Vanilla Ice Cream
Layer cut apples in the crock.  Add sugar, cinnamon, nutmeg, honey and tapioca and pour in the apple juice, lemon juice and rum/whiskey. 

Cover; cook on low-heat setting for 7 - 8 hours or on high-heat setting for 4 - 5 hours.  

Serve on top of vanilla ice cream and top with whip cream, toasted almonds and more cinnamon.

This was my first time making this recipe but def not my last!!!  It was so easy to prepare and the perfect ending to the day!!

This recipe is also a perfect topping for pancakes, waffles and french toast! Mmmmmmm!

Monday, March 1, 2010

The Ingredient: Apples

We decided to ask our readers: "Which fruit would you like to see thrown in the crock?" Below are the results of the poll:

Apple:  5 votes
Pineapple:  5 votes
Blueberry:  3 votes
Orange:  2 votes

Since we had a tie, I chose apples.

The slow cooker is proving to be extremely versatile.  I find myself drawn to bookstores, just to browse through their slow cookin section.  My curiosity has been sparked discovering the endless possibilities of the crock.

I am very excited to see what Tiffany will come up with, and to begin my next crock challenge!

Tips and Tricks:
Don't forget to check out our new poll...
- Chef Mimi