The Cook’s Kitchen

Today we welcome Sue Daly to the lineup of Cook’s Kitchen contributors. In her first piece she explains how sometimes less equals alot more in the kitchen. Take it away, Sue…

It’s late and I’m desperate. This is one of those overscheduled days I wouldn’t wish on anyone. I’ve overslept, guests are due from out of town for the weekend, and errands, a lunch date and two meetings won’t get me home until dinner time. “If ever there was a day when a girl needs a helping hand, this is it,” I think, pulling the slow cooker out of the cupboard and plugging it in.

Rummaging frantically through the refrigerator I unearth carrots, onions, potatoes, some limp celery and yesterday’s leftover green beans. The freezer yields a package of stew beef and a container of gravy. “Stew it is,” I decide and get to work. Quickly I peel and chop vegetables, mince garlic, brown meat and select seasonings while pondering the possible addition of something exotic like eggplant or sweet potatoes while I assemble the ingredients. When they cook, the onions which made tears come to my eyes will be magically transformed into delicious, soft, sweet morsels and the meat and other vegetables will blend their essence with that of the onions and seasonings, creating a zesty melange that is greater than the sum of its parts. Hours later, appetizing aromas will rise from the bubbling pot when the lid is lifted and the meal served.

As I work, the memories appear like ghosts hovering around my shoulders: years of stews, soups and chowders, pot roasts, chicken and dumplings, all simmering and filling the house with a savory perfume. The after-ski party when my green chili chicken received rave reviews. Summer days when it was too hot to fire up the grill and a pot of vegetarian paella was an easy and popular solution.

Slow cookers have been around since the early 1970’s. The original model was manufactured by Rival, and had heat coils only on the bottom. As their popularity grew, the design improved, and now most models consist of a thick crockery insert which fits inside a metal housing that has heat coils that circle the insert, allowing heat to surround the stoneware and cook the food evenly. Early models had two temperature settings: high and low; today slow cookers have several settings and can be programmed to shift from one setting to another while cooking. They come in a variety of colors, and in three shapes: round (great for soups and chili), oblong, and oval (good for cooking roasts and stews) and can meet almost any need. Although they are ideal for long, slow simmering of less expensive or less tender cuts of meat, they can be used to make jam, cook vegetables and concoct desserts. Sizes range from a 1 1/2 quart mini slow cooker, which is best for heating sauces or party appetizers and dips, to 6 quarts. Unlike small children they require no tending or watching once the ingredients are assembled in the stoneware insert.

For many years I had just one slow cooker - a 6 quart model which was ideal for the family-sized meals I prepared. Now that I an cooking just for myself and the occasional guest, a recently acquired 4 quart model suits my needs perfectly. i am grateful for this simple pot with a plug, this time saver, my rescuer on so many occasions. “What would I do without you?” I wonder as I dump meat, vegetables, broth, gravy and seasonings into the slow cooker. Adding a splash of wine, I put the lid in place and set the cooking time and temperature. “See you later, old friend,” I say and dash off to continue my day.