How wonderful that we have one of our own cooks, a newly published author, offering the current challenge! Donna Currie has been one of our cooks since day one. In fact, if my memory serves me correctly, it was Donna who first suggested the name "37 Cooks" for our group! She is not only a member, but she has recently taken over management of the group, a post she is not only more than qualified for, but one in which she will undoubtedly thrive, as will the group.
Donna's book is called Make Ahead Bread, 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day. The challenge given to our group by Donna's publisher was to choose from among several recipes that were released to us in advance of the book's publishing date. Each cook that accepted the challenge made the recipe of their choosing with his or her own unique twist. We had a blast, as you will see in the coming days!
Not only is the book is beautifully photographed, the format of the recipes is a real time saver, allowing the cook to make part of the recipe one day, and the rest another day. For cooks who question their ability to bake bread or other recipes containing yeast, this step-by-step approach, broken up over 1-3 days, is a real lifesaver.
Having followed Donna's work on her blog, Cookistry, and her articles on Serious Eats and many other publications online and in print, we all knew we'd love the book. But, we just didn't know how much we would love it! You will too!
This dish can be served as a “Bowl O’ Green” or as soft tacos or over rice. I love it as a sauce for Huevos Rancheros with soft tortillas, black beans and poached eggs. Don't forget the jack cheese! It’s very versatile and perfect for a chilly day – also great for those Football Sundays with a crowd! The ingredient list is short, because Hatch chiles and pork are the stars.
Chiffonade’s Pork with Hatch Green Chiles
by Louise
10 large medium-heat Hatch green chiles
8 tomatillos
5 pounds pork (country ribs or shoulder)
1 Tablespoon salt
1 teaspoon freshly ground pepper
1 teaspoon cumin
For serving:
Tortillas
Sour cream
Jalapenos
Roast the chiles either on a grill, gas stovetop or oven broiler until the skins are black. Place the chiles in a large bowl covered with plastic and allow to steam 10 minutes. Peel off the charred skin. Cut off tops of chiles, discarding seeds. Split chiles and with the back of a knife, remove any seeds and ribs. Cut chiles into 2” pieces and set aside.
Quarter tomatillos and place in slow cooker sprayed with vegetable spray. Add the boneless pork (if using boneless country ribs, they can be placed whole in the Hamilton Beach Set 'n Forget 6-Quart Oval Programmable Slow Cooker; if using shoulder, cut the pork into chunks.) Sprinkle with salt, pepper and cumin. Add roasted chiles to the slow cooker. Cook on HIGH 1 hour, stir; then cook on LOW 8 hours.
If you ever find yourself with guests over the holidays and want to do a unique brunch or breakfast type meal for dinner, try these chilaquiles. You could also have them for breakfast or brunch, but you would need to prepare them the night before. The recipe looks very long, but it is not difficult. This is because you have the choice of three different varieties of chilaquiles, which I describe in the recipe. You could choose red, green, or mole. You will need a few different items for each recipe, but overall they are all very simple. It is one easy recipe, designed to fit your crowd's liking. And, best of all, it's easily prepared in a slow cooker! My current slow cooker is the Hamilton Beach Set & Forget 6-Quart Programmable Slow Cooker. It's truly a beautiful kitchen appliance, and it is a breeze to work with. I highly recommend that you check it out for yourself. Every kitchen should have one!
I actually think that these chilaquiles taste better the next day, so you could easily prepare them while cooking dinner, watching a movie, or playing board games with your friends. Or just hanging out, having a drink and relaxing. It does take about six hours to complete this meal. But it refrigerates well, and it tastes awesome the next day. So, toss it together when you are spending quality time with your friends and family, let it do its thing and enjoy the next day. All you will have to do in the morning is fry up the fresh tortillas and chop the avocados, onions, and cilantro. Toss some cheese and crema on, and you are good to go. Enjoy! Or rather, Buen Provecho! Again, please visit the Hamilton Beach website and check out all of their cool products. You won't be disappointed!
Slow Cooker Green Chilaquilies (with the Option to Make Red or Mole)
by Chris
Adapted from Chicken Chilaquiles, The Shady Porch
3 - 4 boneless, skinless chicken breasts, defrosted (enough to sit in the bottom of your slow cooker without overlapping too much)
Cooking spray
3 - 4 Tablespoons chicken stock
Hispanic hot sauce of your choice (I used Achiote)
Liquid smoke (optional)
Freshly ground black pepper
1 packet of Sazon, if available (if not, Latin/Hispanic seasonings to your taste - cumin, cayenne, chile powder, etc., about 1 Tablespoon)
Kosher salt
2 - 3 Tablespoons of oil (your choice), for sautéing
2 cups chopped onions
Minced garlic/garlic powder, cumin, and other seasonings of your choice (optional, to be used with the onions)
4 cups of sauce (your choice, see below), plus add-ins (depending on which recipe you use)
2 cups chicken stock
3 - 4 handfuls of unsalted tortilla chips, as intact (large chips) as possible (about 1/2 of a 14- to 15-ounce bag)
1 large bag of corn tortillas (at least 3 tortillas for each person eating), cut into quarters or six pieces
Oil for frying tortillas - corn, vegetable, canola, etc (enough to cover the bottom of a large skillet/frying pan)
Avocado (optional, for serving)
Extra diced or sliced onion (optional, for serving)
Cilantro, chopped (optional, for serving)
Queso Fresco/Blanco (feta will work, if you can't find the others), crumbled (for serving)
Crema Mexicana (or sour cream)
You need to decide which type of chilaquiles you will be making - red, green, or mole. You will need the following for the one you choose:
Red - 1/2 a can of Ro-tel tomatoes and green chiles; 4 cups of red enchilada sauce or salsa
Green - 1 small can chopped/diced green chiles; 4 cups of green enchilada sauce or salsa
Mole - 1/2 cup extra diced onions; 4 cups of prepared mole sauce
*The add-ins can be anywhere from 4 to 7 ounces, they will all cook down about the same. Feel free to add a little garlic, cumin, etc., during the last 2-3 minutes of cooking the onion mixture, if you'd like.
Spray the interior of your slow cooker well with cooking spray. Add 3-4 Tablespoons of chicken stock, about a Tablespoon of your preferred hot sauce, and 4-5 drops of liquid smoke (if using) to the pot and stir. Pat the chicken breasts dry with paper towels. Cover generously with freshly ground black pepper. Then sprinkle half of the packet of Sazon (or about 1/2 Tablespoon of your seasoning mix) over the chicken. Lightly sprinkle with kosher salt and press all seasonings into the chicken. Flip the chicken over and repeat the seasoning process: Black pepper, Sazon/seasoning and salt. Again, press into the chicken meat. If you have any extra Sazon or spice mixture, feel free to add it to the liquid in the slow cooker at this time. Take the seasoned chicken and place it in the slow cooker, turning it in the liquid once or twice to coat. When all chicken is in the slow cooker, cover with the lid and cook on high for 1 1/2 hours.
After 1 1/2 hours of cooking on high heat, quickly open the slow cooker and flip the chicken over. Replace the lid, and set to cook for another 1 1/2 hours. While the chicken is cooking, decide on which sauce that you would like to use. You have three choices - green, red, or mole. Follow the instructions listed below for the type of sauce that you would like. Do your prep work while the chicken is cooking. Sauté your onions and other add-ins in the 2 - 3 Tablespoons of oil.
After 3 hours total, remove the chicken from the slow cooker, allow to cool for a bit, and shred. Leave your slow cooker on the warm setting while finishing up your sauces, add-ins, and chicken.
*For red chilaquiles, sauté 2 cups of diced onion with 1/2 a can of Ro-tel (tomatoes and chiles, drained.)
*For green chilaquiles, sauté 2 cups of onions with 1 small can of diced/chopped green chiles (drained.)
*For mole chilaquiles, sauté 2 1/2 cups diced onion.
Sauté any of these combinations for about 6-7 minutes over medium/medium-high heat, until onions are translucent and soft and the add-ins have dried out a bit. At this point, prepare your sauce/salsa. I personally prefer enchilada sauce to salsa, although some people do like salsa better. It really is up to you - use what you have or prefer. Either way, you will need about 4 cups of your chosen sauce/salsa (if using canned enchilada sauce, use 2 15-ounce cans. The excess amount will be added by the Ro-tel/chiles/onions.) If you are making mole chilaquiles, follow the directions on your jarred mole sauce in order to have 4 cups ready to put into the slow cooker. The mole will cook down and become thicker, so do make sure that it is fairly thin to begin with (or prepare a bit more, maybe 5 cups, just to be sure that your chilaquilies don't dry out.)
When all of your prep work is done, place the onion mixture, sauce, shredded chicken, and the 2 cups of chicken stock into the slow cooker. Cover and allow to cook for 1 hour on high heat.
Open the slow cooker, stir well, and add the 1/2 bag of unsalted chips. Gently mix them into the chilaquiles, trying not to break them up. Cover them with the sauce but do not break them! Set the slow cooker to low heat, and let cook for 30 minutes.
While the slow cooker is on low, begin preparing to serve. Take 2-3 corn tortillas for each person and cut into quarters or sixths. Pour frying oil into skillet and heat over medium-high heat. When oil is shimmering hot, add tortilla pieces and fry, about 30-45 seconds per side. Remove and drain on a paper towel-lined plate. Sprinkle salt lightly on fried chips while they are warm. Repeat this process as many times as necessary in order to have enough fresh chips (2-3 tortillas) for each person. Also slice or chop your avocado, cilantro, and extra onion. Bring out your cheese and cream.
To plate the chilaquiles, simply put the freshly fried tortilla pieces on a plate or in a large bowl. Spoon the desired amount of slow-cooked chicken on top, and garnish as desired with avocado, cilantro, onion, crumbled cheese, and crema. Serve with refried beans, nopalitos (cactus), more tortilla chips, or whatever else your group likes. Enjoy!
This is melt-in-your-mouth pork and the anchiote paste is key. If you cannot find it at your local store, it is available on amazon.com. It is also best to use freshly squeezed juice if possible. This is perfect to put together the night before and then place in the slow cooker and forget it.
Slow Cooker Cochinita Pibil
by Tracy
Adapted from Conchinita Pibil in Houston Classic Mexican Recipes
Equipment:
Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker
Slow cooker liner
2 banana leaves
4-5 pounds pork shoulder, cut into 1-inch thick steaks
2 Tablespoons salt
1 ½ Tablespoons black pepper
1 Tablespoon cumin
6 cloves garlic
½ cup anchiote paste
3/8 cup grapefruit juice
1/3 cup orange juice
¼ cup lime juice
¼ cup lemon juice
¾ cup pineapple juice
¼ cup red wine vinegar
2 Tablespoons oregano
2 bay leaves
1 jalapeno, sliced
2 banana leaves
6 large tomatoes, sliced
1 large onion, sliced
Place the slow cooker liner in the crock of the slow cooker. Using the banana leaves, lay them down into the slow cooker in a cross pattern. Later you will wrap up the ingredients into a “banana leaf package.”
Brown the pork steaks on both sides using a grill or saute pan. Place them on top of the banana leaves in the slow cooker. In a large bowl, combine the salt, pepper, cumin, garlic cloves, anchiote paste, juices, vinegar, oregano, bay leaves and jalapeno. Whisk together until anchiote paste is dissolved. Pour the mixture over the pork in the slow cooker. Layer the tomatoes and onions on top. Enclose the ingredients with the banana leaves, removing any excess if needed. Place the lid on the slow cooker and program to cook on low for 8 hours. Remove the bay leaves and discard the banana leaves. Serve with flour tortillas and pickled red onions.
Blueberry Raspberry Loaf
by Christine
1 1/2 teaspoons vanilla
zest of 1small lemon
Juice of 1/2 small lemon
3 Tablespoons melted butter
1 large egg
1 egg white
1/3 cup plus 3 tablespoons milk
1 cup sugar
1 1/3 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups blueberries
1 cup raspberries
2 Tablespoons sugar mixed with 1 teaspoon cinnamon, reserved for topping
Oil bowl of the Hamilton Beach Set & Forget Programmable 6 Qt. Slow Cooker
In a large bowl or stand mixer combine vanilla, lemon zest, lemon juice, butter, egg, egg white, and milk until combined. In a small bowl combine sugar, flour, baking powder, and salt.
Add the dry ingredients, a small amount at a time, until smooth. Fold in blueberries and raspberries. Pour into oiled Hamilton Beach Slow Cooker and set on high for 1 hour 45 minutes or until toothpick inserted in middle comes out clean. Sprinkle with sugar/cinnamon mixture.
I must have gotten my food genes from my dad and grandmother, who both loved food as much as I do. The rest of my relatives are picky to put it mildly. None of them will eat the dark meat of a turkey, one of them refuses to eat cheese (which I don’t understand to this day), and “weird” vegetables like sweet potatoes and stuffing with sausage would never be allowed at a holiday meal.
This is why I always offer to make dessert. It’s much easier to please a picky crowd. I was given this recipe from a friend’s mother years ago and it always seems to be a hit. It’s chocolate, it’s cake, and it’s pudding. What’s not to like? And the recipe works even better in the Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker than it does in the oven.
Here’s why: First of all, this cake is best served warm. The warm setting on the slow cooker keeps the cake warm without overcooking it, which means you can have dessert right after that big turkey dinner or later on with some coffee and it’s still warm and delicious! I let my cake sit in the slow cooker on low for an hour and a half after the initial cooking time. The cake stayed moist, the pudding stayed creamy, and it tasted as good as it did when it was first done.
Also, the slow cooker lets you free up oven space during the holidays, which is always a challenge for those of us with limited kitchen space. It also frees up time, which I think we can all use more of, especially when trying to put together a big meal. This is a super easy recipe, and the slow cooker makes it even easier: Set the program to cook at low for 4 hours and at the end of the cooking time, it automatically switches to warm. As the name says, Set and Forget!
Chocolate Pudding Cake
by Jennifer
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar, divided
6 Tablespoons unsweetened cocoa powder, divided
1/2 cup whole milk
3 Tablespoons unsalted butter, melted
1 teaspoon vanilla
1/2 cup packed light brown sugar
1 1/2 cups hot water
Whipped cream for serving, if desired
Butter the bottom and sides of the insert of a Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker. Add flour, baking powder, salt, 3/4 cup sugar, and 2 Tablespoons cocoa to the insert and mix well. Add milk, melted butter and vanilla to the dry ingredients and mix well. Spread batter evenly in pan.
In a separate bowl, combine the remaining 1/2 cup granulated sugar, the brown sugar, and the remaining 1/4 cup cocoa. Sprinkle this mixture over the batter in the slow cooker. Pour hot water over everything in the slow cooker. Place a kitchen towel over the slow cooker and place the lid on top of the towel (this will keep water from dripping back onto the cake). Program the slow cooker for 4 hours on high. It will automatically switch to warm after the cooking is complete. Served topped with whipped cream, if desired.
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