Down-Home Comfort on FoodNetwork.com Wednesday, Jan 8 2014 

slow cooker brunswick stew

Food Network

I’m thrilled to announce that I have a new weekly column on FoodNetwork.com!

It’s called Down-Home Comfort and will feature user-friendly, seasonal recipes that will make your mouth water! I am honored to be able to promote Southern food and cooking and ecstatic to be a part of presenting these foodways to a very broad audience. While I will certainly feature some classic, indulgent recipes like Fried Chicken and Macaroni and Cheese, I am very excited to show that Southern food is a living, growing cuisine, and not all Southern food is — or has to be — unhealthy.

I kicked off the series last week with Collard Greens with Whole Grain Cornbread.

This week’s post is Slow Cooker Brunswick Stew— the perfect antidote to a Polar Votex. The other exciting piece of this is that I am shooting the photos, as well. I love learning and growing; it’s so exciting!

Please sign up for the feed and stay tuned on Facebook and Twitter.

I’m getting back on track with my own blog, so look for new posts in the next few weeks! In the meanwhile, please enjoy some Down-Home Comfort.

Bon Appétit Y’all!
VA

Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.

Photo credit – Virginia Willis

Copyright © 2014 Virginia Willis Culinary Enterprises, Inc.

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EZ Does It: Slow Cooker Vegetarian Wednesday, Sep 8 2010 

Fall is just around the corner. This morning in Atlanta the low was 64 degrees – yes, it still got up in the 90s, but the morning was cool.

I love, love, love mornings like today. I slowly opened my eyes, took in my surroundings, and smiled.

I have a lot of reasons to smile and be thankful.

Lot’s happening lately – we shot a TV pilot on harvesting shrimp for What it Takes, a show about what it takes to get the food on your plate.

Saveur Magazine decided I was one of the sites they love! Yippeee!! They featured my Grilled Chicken with Mama’s BBQ Sauce recipe for Labor Day.

Food News Journal decided my friend and colleague Rebecca Lang were both worthy of their “Best of the Blogs” on the same day!

And, yes, I am still on deadline for my next cookbook, Basic to Brilliant, Y’all: Recipes and Recollections from a Southern Culinary Journey. It’s filled with simple, doable basic recipes much like in Bon Appétit, Y’all. In addition, each recipe has a paragraph with a short recipe, presentation tip, or technique on how to transform the Basic recipe into something Brilliant and more chef-inspired.

So, yes, a lot going on…..

Given my schedule, something EZ would be really nice. Put it on and forget about it. That’s where my friend and colleague, Judith Finlayson and her book, The Vegetarian Slow Cooker come in.

In the continued spirit of The Pork Chop Theory, I want to share with you a few of Judith’s recipes. With over 200 delicious she demonstrates that by using a slow cooker, even the most time-pressed person can arrive home to a ready-to-eat and delicious home-cooked meal. She’s got updated recipes for standard and traditional vegetarian dishes. Additionally, classic meat dishes have been recreated in vegetarian versions, with vegan-friendly recipes clearly identified. It’s a must have cookbook, appealing to a wide range of tastes including the flexitarian, aka “the sometime vegetarian” and people who like just like good food, meatless or not, like myself.

Thanks so much, Judith even though there’s not a pork chop in site, your generosity and sharing fits the bill.

Bon Appétit, Y’all!
VA

Beet Soup with Lemongrass and Lime
Serves 6

This Thai-inspired soup, which is served cold, is elegant and refreshing. Its jewel-like appearance and intriguing flavors make it a perfect prelude to any meal. I especially like to serve it at summer dinners in the garden.

• Medium to large (31⁄2 to 5 quart) slow cooker

1 tbsp olive oil or extra virgin coconut oil
1 onion, chopped
4 cloves garlic, minced
2 stalks lemongrass, trimmed, smashed and
cut in half crosswise
2 tbsp minced gingerroot
2 tsp cracked black peppercorns
6 cups vegetable broth, divided
6 beets (about 21⁄2 lbs/1.25 kg), peeled
and chopped
1 red bell pepper, diced
1 long red chile pepper, seeded and diced
Grated zest and juice of 1 lime
Salt, optional
Coconut cream, optional
Finely chopped fresh cilantro

In a skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, lemongrass, ginger and peppercorns and cook, stirring, for 1 minute. Add 2 cups (500 mL) of the vegetable broth and stir well. Transfer to slow cooker stoneware.

Add remaining 4 cups (1 L) of vegetable broth and beets. Cover and cook on Low for 8 hours or on High for 4 hours, until beets are tender. Add red pepper, and chile pepper, if using. Cover and cook on High for 30 minutes, until peppers are tender. Discard lemongrass.

Purée using an immersion blender. (You can also do this in batches in a food processor or stand blender.) Transfer to a large bowl. Stir in lime zest and juice. Season to taste with salt, if using. Cover and refrigerate until thoroughly chilled, preferably overnight.

Ladle into bowls, drizzle with coconut cream, if using, and garnish with cilantro.

Arugula-Laced Caramelized Onion Sauce
Serves 4

I love the bittersweet flavor of caramelized onions but on the stovetop caramelizing onions is a laborious process of slow, constant stirring. Made in the slow cooker, caramelized onions require almost no attention. In this recipe, I have added sugar to the onions to ensure deeper flavor. Serve this luscious sauce over whole wheat pasta, polenta, or grits. Complete the meal with a tossed green salad topped with shredded carrots for a splash of healthy color.

• Medium to large (31⁄2 to 5 quart) slow cooker

2 tbsp olive oil
6 onions, thinly sliced on the vertical
(about 3 lbs/1.5 kg)
1 tsp granulated sugar
1 tsp cracked black peppercorns
1 tbsp white or red miso
3 cups tomato sauce
2 bunches arugula, stems removed and
chopped
Cooked pasta, preferably whole-grain, polenta or grits

In slow cooker stoneware, combine olive oil and onions. Stir well to coat onions thoroughly. Cover and cook on High for 1 hour, until onions are softened.

Add sugar and peppercorns and stir well. Place a clean tea towel, folded in half (so you will have two layers), over top of stoneware to absorb moisture. Cover and cook on High for 4 hours, stirring two or three times to ensure that the onions are browning evenly and replacing towel each time.

Remove towels, add miso and stir well to ensure it is well integrated into the onions. Add tomato sauce and arugula and stir well to blend. Cover and cook on High for 30 minutes, until mixture is hot and flavors have blended. Serve over hot whole-grain pasta, polenta or grits.

Coconut-Laced Black Sticky Rice Pudding
Serves 8

Rice pudding is a dessert I love and this is one of my favorite versions. It’s exotic and delicious. You can serve it if you’re looking for a Wow! factor but it’s so easy to make you can also prepare it for a personal treat.

• Small (2 to 31⁄2 quart) slow cooker
• Lightly greased slow cooker stoneware

4 cups water
11⁄2 cups Thai black sticky rice
1⁄2 cup raw cane sugar, such as Demerara or
other evaporated cane juice sugar
1 tsp vanilla or almond extract
1 can (14 oz/400 mL) coconut milk
Chopped mangos, peaches or bananas,
optional
Chopped toasted almonds or toasted
shredded coconut, optional

In a small saucepan, bring water and black sticky rice to a vigorous boil over high heat. Boil for 2 minutes. Stir in sugar, vanilla and salt, then transfer to prepared slow cooker stoneware.

Cover and cook on Low for 8 hours or overnight or on High for 4 hours. Stir well, then stir in coconut milk. To serve, ladle into bowls and top with chopped fruit and/or toasted almonds, if using.

Excerpted from The Vegetarian Slow Cooker © 2010 Judith Finlayson.
Text, cover and photographs © 2010 Robert Rose Inc.Reprinted with permission. All rights reserved.

Please be nice. Unauthorized use and/or duplication of this material without express and written permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, www.virginiawillis.com

Guest Cook: Slow Cooker Beef Stew on pauladeen.com Monday, Nov 30 2009 


Hi there – Hope everyone had a happy and safe Thanksgiving. We had a very nice time. It was very bittersweet because this was our last holiday at the family home.

I’ve been taking lots of pictures. I think I will miss the pond the most. It is truly, truly one of my favorite places on earth – and I am counting Paris, the Alps, and the Caribbean in that list. And, don’t worry – I am taking Meme’s cabinets! It's a long story, as most family dramas are, but at the end of the day, it really is the best thing for mama. This house is too big and too much for her, needs too much work.

Logic and emotion rarely exist on the same plane. I am feeling a little wounded, feel like I need a little cotton padding around my heart. It’s been very sad, almost like dealing with my grandmother dying again. I stand and wash the dishes, looking out the window, knowing it is all ending soon. That all those meals I enjoyed in that heart of pine kitchen will only be a memory and that the heart of pine kitchen, as well as part of my heart, will be razed along with the rest of the home.

I wrote this article months ago for Pauladeen.com , not knowing about the timing, not knowing just how much a comforting bowl of beef stew would be. My original thought was that it would be perfect after Thanksgiving. (‘Cause, if you haven't eaten all the leftovers, I have to say, it's time.) I knew that I would want something radically different, but still comforting and satisfying, and most of all? NOT turkey.

But, it’s more. My little story is about Mama, Dede’s cows, memories of steamy windows on cold fall days. It’s Uncle Frank and my father skinning the buck they shot in the valley east of the pond. It’s the little bit of France I brought back and couldn’t wait to share with my dearest Meme.

Home is where the heart is, there is no doubt, but memories and love aren’t held in walls of wood and brick. Walls crumble, wood rots. Memories and love are everlasting.

Click through to check out my visit as guest cook in Paula's Kitchen and for my recipe for Slow Cooker Beef Stew.

Many thanks to Libbie and Paula for the opportunity.

Bon Appétit, Y’all!
VA

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