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What a crock!: Move over pot roast — just look what a slow cooker can do


Christen Thomas of Columbus tries out a recipe found in Stephanie O’Dea’s “Make it Fast: Cook it Slow: The Big Book of Everyday Slow Cooking.” The author used her slow cooker every day for a full year and documented the results on her blog site The project resulted in more than 400 pages of recipes.

Christen Thomas of Columbus tries out a recipe found in Stephanie O’Dea’s “Make it Fast: Cook it Slow: The Big Book of Everyday Slow Cooking.” The author used her slow cooker every day for a full year and documented the results on her blog site The project resulted in more than 400 pages of recipes. Photo by: Sarah Wilson


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Cover of “Make It Fast, Cook It Slow.’ by Stephanie O’Dea



Jan Swoope



Ever since the Rival Company bought Naxon Utilities 39 years ago and reintroduced its “all-purpose cooker” under the Crock-Pot name in 1971, Americans have carried on a love affair with their slow cookers. 


The lidded countertop appliance afforded busy cooks the luxury of flavorful meals slow cooked to tenderness, unattended. Families sat down to pot roasts, and moms everywhere were spared a load of stress at the end of a long day at the office. 


But look again. The slow cooker is much more than a glorified pot roast machine. This handy kitchen partner that cooks with moist, steady temperatures can be a serious piece of culinary equipment, capable of producing gourmet meals. 


Lemon and dill salmon? Lobster bisque? Yes. Bacon-wrapped Cornish game hen? Chicken cordon bleu? Peking duck? Of course. Bananas Foster? Crème brulée? Yes, even those. 




A year of slow cooking 


All the recipes are revealed in “Make it Fast, Cook it Slow: The Big Book of Everyday Slow Cooking” (Hyperion, 2009) by Stephanie O’Dea. 


In a premise reminiscent of “Julie and Julia,” O’Dea went into 2008 with a New Year’s resolution — to use her slow cooker every single day for a year and document the results on a personal Web site, 


“When I started my project, I didn’t expect that anyone would make the food I attempted. I figured people might tune in to read about the process, but I wasn’t expecting to come up with new uses or recipes for the slow cooker,” says the San Francisco Bay area resident in the cookbook’s introduction. 


That changed on Valentine’s Day, 2008, when O’Dea produced a delicious crème brulée in the cooker. 


“I was flabbergasted that a delicate restaurant-quality dessert could be made with very little effort in a slow cooker,” said the wife and mom, who has appeared on “The Rachel Ray Show” and “Good Morning, America,” among other TV programs. 


O’Dea’s industrious year resulted in more than 400 pages of gluten-free, time- and money-saving recipes. Sure, there were a few flops along the way. Like the smelly hard-boiled eggs and rubbery bacon-wrapped scallops. But, through tweaking and testing, she (with some help from readers who sent their favorite recipes to try) persevered. 




Broth to ... crayons? 


“With (the slow cooker’s) help, you can stock the freezer with homemade broth, stock and cream-of-something soup,” she writes. “You can freeze your own cooked beans. You can make yogurt, granola and baby food.. ... You can even make playdough, crayons, soap and food gifts, such as spiced nuts and apple butter.” Instructions are in the cookbook. 


And the energy-conscious might be interested to know that the average energy used for slow cooking is similar to “that of a desk lamp” — 75 watts on low and 150 watts on high, much less energy use than an oven or stove. 


All the meals in the book and on the Web site were prepared in Crock-Pot brand cookers. O’Dea suggests 2-quart cookers if cooking for one to two people, or a 4-quart cooker for a family of three or four. The 7- and 8-quart cooker is great for large families or entertaining. Desserts and fondues work well in the 1-quart or smaller models. 


“You do need to get to know your particular slow cooker,” she recommends. “Start easy. Don’t try out a complicated dessert or pasta dish, or blue cheese and steak roll-ups for one of your first slow-cooked adventures.” 


A little practice with simple recipes will help determine how long things will take with your own cooker, altitude and humidity. 




Joy in the kitchen 


“Cooking should be fun,” O’Dea declares. “When preparing dinner becomes a chore and it’s no longer enjoyable, money is wasted ordering pizza or takeout. ... Some of our favorite meals have occurred when I just started opening cabinets and dumping stuff in the pot. I urge you to do the same. Play. You might just surprise yourself with what you come up with!” 


“Make it Fast: Cook it Slow” retails for $19.99 and is currently available at Books-A-Million in Columbus and Barnes and Noble in Starkville. It may also be ordered at, and, among other sites. 


Enjoy the sampling of O’Dea’s diverse slow-cooker recipes included in today’s food pages.  






Serves four 




3 cups chicken broth 


8 ounces clam juice 


One (14.5 ounce) can stewed tomatoes and their juices 


One onion, diced 


8 ounces sliced mushrooms 


One large leek (just the white part), diced 


1 tablespoon dried parsley 


2 teaspoons Old Bay Seasoning mix 


1 teaspoon dried dill 


Two lobster tails 


1 cup heavy cream 


Lemon slices, as garnish 




  • Use a 6-quart slow cooker. Combine the broth, clam juice, tomatoes, onion, mushrooms, leek, parsley, Old Bay and dill. Cover and cook on low for six to eight hours, or on high for four to five hours, or until the onions are translucent and the flavors have melded. 


  • Use a handheld immersion blender to blend into a chowdery broth. Add the lobster tails. Cover and cook on high for 30-45 minutes, or until the tails have turned pink and the meat is fork-tender. 


  • Remove the tails from the stoneware and stir in the heavy cream. Ladle the bisque into dishes and serve with lemon slices and the lobster meat. (You can take the meat out of the tail and mix it in the soup, or leave it intact and pick at the table.) 






Serves four 




One 12-ounce package fresh spinach 


2 pounds salmon 


3/4 teaspoon kosher salt 


1/2 teaspoon black pepper 


2 teaspoons dried dill 


Two lemons 


1/4 cup white wine 




  • Use a 6-quart cooker. Wash spinach and put all of it into your stoneware. It will completely fill it, but shove the spinach down; it will wilt quite a bit while cooking. 


  • Place the fish onto the spinach bed and sprinkle each side with salt, pepper and dill. Slice the lemons and lay them on top of the fish and on each side. Pour in the wine. 


  • Cook on low for two hours, or until fish flakes easily with a fork. 






Serves four 




2 pounds boneless, skinless chicken thighs 


One 11-ounce jar apricot preserves 


1 teaspoon dried onion flakes 


1 tablespoon Dijon mustard 


1 tablespoon gluten-free soy sauce 


1/4 teaspoon ground ginger 


1/4 to 1/2 teaspoon crushed red pepper flakes (optional) 




  • Use a 4-quart cooker. Put the chicken into the stoneware. In a small bowl, combine the other ingredients and pour evenly over the chicken. 


  • Cover and cook for six to eight hours, or on high for three to four hours. Serve with white or brown rice.


(“This tastes so good everyone you serve will be astonished it was cooked in a slow cooker,” O’dea says.) 






    Serves four 




    2 cups heavy cream 


    Five egg yolks 


    1/2 cup granulated sugar (bakers’ or fine sugar is best) 


    1 tablespoon vanilla extract 


    1/4 cup raw sugar 




    • Use a 6-quart cooker and a heat-resistant dish that fits all the way inside your stoneware. (I use a 1 1/2-quart casserole dish.) 


    • Add water around the dish until halfway up the side. (You are using the slow cooker as a bain-marie, or water bath.) 


    • In a mixing bowl, whip together the eggs, cream, sugar and vanilla. Pour the mixture into the dish, cover and cook on high for two to four hours. The custard should be set, with the center still a bit jiggly. (Touch the surface lightly with your finger to check. Unlike an oven, it will be difficult to overcook this.) 


    • Very carefully, using oven mitts, remove the dish and let cool completely on the countertop, then chill in the refrigerator for two to three hours. 


    • Before serving, sprinkle raw sugar over the top and brown with a kitchen torch, or place under the broiler for three to five minutes, or until sugar has browned. Chill again before serving. 






    Serves four 




    2 cups walnut halves 


    2 tablespoons salted butter 


    1/4 cup brown sugar, firmly packed 


    Parchment paper 




    • Use a 2-quart


Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.


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