Specifications

Corn and Green Chile Chowder
4 slices bacon, cut into small dice 1 medium onion, cut into small
dice (approximately 1½ to 2 cups [375 to 500 ml] dice)
1 medium red pepper, cut into
small dice (approximately 1½ to 2 cups [375 to 500 ml] dice)
1 celery rib, finely chopped 1 jalapeño pepper, seeds removed,
finely chopped
3 garlic cloves, finely chopped 1½ teaspoons (7 ml) kosher salt,
divided
¾ teaspoon (3.75 ml) freshly
ground pepper, divided
2 tablespoons (30 ml) unbleached,
all-purpose flour
½ cup (15 g) beer 2 cans (4½ ounces [130 g])
chopped green chiles
12 ounces (340 g) red potatoes,
washed and cut into 1-inch (2.5 cm) dice
4 cups (1 L) corn kernels (cut from
about 4 ears of corn)
1 cup (250 ml) chicken broth,
reduced sodium
½ cup (125 ml) heavy cream
Makes eight 1-cup (250 ml) servings
Place bacon in a 12-inch (30 cm) skillet over medium heat. Once bacon is cooked through to taste, remove and reserve. Stir the chopped onion, red pepper, celery, and jalapeño into the skillet. Sauté vegetables until tender, about 5 minutes. Add the garlic and ½ teaspoon (2 ml) of both salt and pepper to the skillet and continue to cook for an additional 3 to 5 minutes. Stir the flour into the skillet and cook for 2 to 3 minutes. Add the beer, scraping up any brown bits that have accumulated on the bottom of the skillet. Add vegetable mixture to the slow cooker vessel of the Cuisinart
®
Slow Cooker. To the vegetables,
add the green chiles, potatoes, corn, remaining salt and pepper, and chicken broth. Cover and press the on/off button to turn the unit on. Set the time to 3 hours and press High; once slow cooker switches to Warm, set the time again for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Stir in heavy cream and remaining salt; cook on Low for 1 hour. To serve, stir in reserved bacon. Taste and adjust seasoning accordingly. Optional: purée 1 cup (250 ml) of the soup separately and stir back into the remaining chowder for an extra-creamy texture.
Nutritional information per serving:
Calories 194 (30% from fat) • carb. 30g • pro. 6g • fat 7g • sat. fat 4g
• chol. 22mg • sod. 520mg • calc. 40mg • fiber 4g
Veal Stew with Mushrooms
& Artichokes
½ cup (125 ml) unbleached
all-purpose flour
¾ teaspoon (3.75 ml) kosher salt ¾ teaspoon (3.75 ml) freshly
ground pepper
2 pounds (1 kg) veal stew meat,
cut into 1-inch (2.5 cm) cubes
6 teaspoons (30 ml) good quality
olive oil, divided
½ cup (125 ml) dry sherry ¾ pound (375 ml) button
mushrooms, sliced
1 cup (250 ml) onion, peeled and
chopped (about 1 large)
¾ cup (175 ml) sliced celery
½ can (14-ounce [400 g]) diced
tomatoes, drained
½ cup (125 ml) chicken stock 1 shallot, peeled and minced 1 garlic clove, peeled and minced ¾ teaspoon (3.75 ml) ground
coriander
5 whole sprigs of parsley with
stems
1 bay leaf 1 package frozen artichokes,
thawed
¼ cup (50 ml) chopped fresh
parsley
Makes about 8 cups (2 L)
Mix the flour, salt and pepper in a pie plate or other flat bowl. Lightly dust veal cubes with seasoned flour, shaking off excess. Heat 2 teaspoons (10 ml) of oil in a Cuisinart
®
12-inch (30 cm) skillet over medium-high heat. In 2 batches, brown veal on all sides. Transfer browned veal to the ceramic pot of the Cuisinart
®
Slow Cooker. After each
batch, deglaze pan by adding ¼ cup (50 ml) sherry to the hot skillet, scraping up any brown bits; add to the ceramic pot. When all meat is browned, add 1 teaspoon (5 ml) oil; brown mushrooms in 2 batches and add to pot. Place onion, celery, tomatoes, chicken stock, shallot, garlic, and coriander in the slow cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the veal mixture. Tuck the bay leaf into the centre. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; the slow cooker will automatically switch to Warm when cooking time has elapsed. At this point, the stew can wait on Warm until you are ready to finish cooking. One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in artichokes, cover and slow cook on Low for 1 hour. Garnish with chopped fresh parsley to serve.
Nutritional information per serving (1 cup [250 ml]):
Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g
• chol. 85mg • sod. 421mg • calc. 71mg • fiber 6g
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STEWS & CHILIS STEWS & CHILIS