By Michele Scicolone
Contributor note: images by means of Alan Richardson
Plug it in and cook dinner with French Flair
“I’d wager that if French chefs may perhaps get their palms on Michele Scicolone’s French sluggish Cooker, that's full of shrewdpermanent, functional, and handy recipes, they’d by no means allow it go.” — Dorie Greenspan, writer of Around My French Table
With a gradual cooker, even rookies can prove dishes that style as if they got here immediately out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised pork with mushrooms. poultry with 40 cloves of garlic. Even bouillabaisse.
With The French gradual Cooker, all of those are so simple as environment the timer and jogging away. Michele Scicolone is going some distance past the standard slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and eco-friendly Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how approximately Ginger Crème Brûlée? With The French gradual Cooker, the consequences are consistently magnifique.
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Additional info for The French Slow Cooker
11⁄2 ounces blended whiskey 1⁄2 ounce Cointreau 1⁄2 ounce sweet vermouth 1⁄2 ounce fresh lime juice Fresh mint sprig Shake the liquid ingredients vigorously with ice. Strain into an ice-filled old-fashioned glass. Garnish with the mint sprig. Waldorf Cocktail THE BARTENDERS AT NEW YORK’S FAMOUS WALDORF ASTORIA added sweet vermouth to this variation on the Sazerac. 11⁄2 ounces bourbon 3⁄4 ounce Pernod 1⁄2 ounce sweet vermouth Dash of Angostura bitters 52 Stir the ingredients in a mixing glass with ice.
Shake the liquid ingredients vigorously with ice. Strain into the prepared glass. Garnish with the mint sprig and lemon slice, if desired. Lemon or tangerine wedge Sugar 11⁄2 ounces small-batch bourbon 3⁄4 ounce Cointreau 1 ounce fresh tangerine juice 1⁄2 ounce fresh lemon juice 1 tall, lush fresh mint sprig Lemon slice (optional) . Variations . For a super minty version, add 4 or 5 fresh mint leaves to the cocktail shaker, and shake with the liquid ingredients. For a KENTUCKY FIZZ, serve over ice in an old-fashioned glass with a splash of club soda.
For a New Orleans Sazerac (also called a New Orleans Cocktail), add 1⁄2 ounce fresh lemon juice and Herbsaint. Later recipes have added a sugar cube and water to the original. Coat the inside of a chilled old-fashioned glass with the Pernod, discarding the excess. Shake the bourbon and bitters with ice. Strain into the prepared glass. Twist the lemon peel over the drink, and drop it in. 1 teaspoon Pernod or Herbsaint 2 ounces bourbon or rye whiskey 3 to 4 dashes Peychaud’s bitters Lemon peel twist 39 Wally Wallbanger HARVEY HAS MOVED FROM THE WEST COAST, affected a Southern drawl, and joined the good ol’ boys club with this bourbon-lemonmint variation on the vodka-based Wallbanger, complete with a splash of licorice-ﬂavored Galliano to add a Continental note.