Latest news with #slowcooker
New York Times
2 days ago
- Entertainment
- New York Times
Escargot Flavors, Weeknight Ease
As a dyed-in-the-wool fan of classic French bistro food, I've eaten my share of escargot. And while I do love those succulent snails, I'm really in it for the parsley-flecked garlic butter sizzling all around them in their beige, whorled shells. Serve me just that and a torn baguette for dinner, and I'm good. Sarah DiGregorio dials in those exact flavors for her slow cooker garlic butter chicken. She adds some cannellini beans, too, gently stewing everything until the chicken thighs are falling-apart tender and the beans velvety; then she thickens the sauce with a dollop of sour cream stirred in at the end. Instead of a baguette, she crowns the top with croutons, which add a felicitous crunch. It may all cook at a snail's pace, but this sort-of-fancy, low-fuss meal works just as well for weekend entertaining as it does for the family during the week. Featured Recipe View Recipe → Pasta with garlicky spinach and buttered pistachios: All I needed to know was 'buttered pistachios.' Dawn Perry's five-star stunner tosses equal weights of pasta and spinach together, with capers, Parmesan and toasted nuts for texture and a little protein. If you don't have pistachios on hand, almonds make a fine substitute. Cauliflower, cashew, pea and coconut curry: Adapted by Jennifer Steinhauer from Meera Sodha's landmark cookbook, 'Made in India,' this complex curry is built on an intense paste of fresh ginger, green chiles, garlic and warm spices, then softened with coconut milk. Serve it over rice for an exceptionally good vegan dinner. Want all of The Times? Subscribe.
Irish Times
10-05-2025
- General
- Irish Times
Spiced couscous with crispy lamb shoulder and mint
Serves : 4 Course : Lunch, Dinner Cooking Time : 3 hrs 30 mins Prep Time : 20 mins Ingredients 500g approx piece of lamb shoulder, off the bone Sea salt 400g couscous 1tbs turmeric 2tbs ras el hanout spice 1tsp sea salt 600ml chicken stock 200ml lamb juice (including fat) 2tbs vegetable oil 1tbs ground cumin Sea salt Handful of fresh mint leaves 4tbs fresh pomegranate seeds 100g feta cheese Preheat the slow cooker to high. Season the lamb shoulder piece with some salt, place in the slow cooker, and cook on high for 3½ hours. Remove the lamb from the slow cooker and allow to cool for 15 minutes, being sure to keep all the juices from the slow cooker. Tear or cut the lamb into smaller pieces and set aside, ready for frying. To make the couscous, place the couscous, turmeric, ras el hanout and salt in a large bowl and stir to combine evenly. Boil the chicken stock, then add the hot stock and 200ml of the leftover lamb juices to the bowl of couscous. Cover the bowl with clingfilm and leave for 10 minutes. When you cover the couscous, start to fry the lamb. Heat a large nonstick frying pan. Add the oil, and when hot, add the lamb pieces. Season with the cumin powder and sea salt and fry for seven to eight minutes on a medium-high heat until crispy, then remove from the heat. Remove the cover from the couscous after 10 minutes, then fluff with a fork. Spoon the couscous into a large serving dish and add the fried lamb on top. Garnish with some thinly sliced mint, pomegranate seeds and some crumbled feta.
