No picture of a crock pot to illustrate today's word. How about a windowsill, which is sort of in theme with the corresponding story (the first sentence anyway). P.S. This snapshot was taken in Ménerbes.
une mijoteuse (me-zho-teuz)
: slow cooker
Also: crockpot, crock pot, or cocotte
Audio file / Example Sentence: Listen to Jean-Marc read the following sentence (he's recorded it for me while harvesting grapes at Chateau Pibarnon… you can barely hear the vendengeurs in the background :-) Download MP3 or Wav file
Une mijoteuse c'est un "appareil électroménager fonctionnant comme une casserole chauffée à feu doux, permettant la cuisson durant des heures quasiment sans risque de bruler la nourriture." (-Wiktionnaire)
A slow cooker is an electric appliance that works like a casserole heated over slow fire, allowing for hours-long cooking, practically without risk of burning the food.
A DAY IN A FRENCH LIFE… by Kristin Espinasse
Slow Food
An upcoming visit from my dad and my belle-mère has motivated me to dust the windowsills and dig out the crockpot, two things I don't think about doing very often.
Oh, I like the slow cooker alright. If I didn't tend to complicate things I might use it more often. But after learning that some ingredients need to be sauteed first–and that all food must be room temperature before adding to the crockpot, I realize one-pot cooking is too detail-oriented for me!
That's sure not how Dad made it sound–years ago, when he was a bachelor once again. Back then he raved about the one-pot method of cooking. "Just toss everything in, put the top on, and set the timer. Nothing to it!" Dad would then leave for his 8-hour work day at Boeing, and return home to the warmth and comforting aroma of beef stew.
"You've got to have one of these!" Dad urged, offering to buy me one if I didn't mind carrying it on the plane back to France. Back then I must've preferred to bring back loads of peanut butter, Carmex, 501 jeans, and any number of things besides a 13-pound crockpot!
Meantime I discovered France's version of the one-pot cooker: la cocotte minute! Funny how it works in the reverse: meals are ready in 30 minutes instead of 8 hours. I soon discovered that no matter what you put in a pressure cooker it tasted like a French grandmother's secret prized recipe! What a wake-up call. Anyone could cook!
But I never felt completely comfortable using the cocotte minute (having read about a female athlete who received 3rd-degree burns after the pressure cooker exploded). So when my cocotte minute bit the dust after 10 years, I began wishing for Dad's slow cooker.
Certain they didn't exist here (never having seen them anywhere in France) I almost gave up, until my dear friend Doreen (remember The Dirt Divas?) brought one back from England for me. It was huge! "How did you get it here?" I asked.
"Dave drove it back in our station wagon!" (I see, the English use crock pots, too!)
While it wasn't as big as Dave's station wagon, it was large enough to make chili for our entire harvest team. I think that's what Doreen and Dave had in mind, after noticing me panic before each harvest season.
They even offered a lengthy cookbook along with it! And therein lies the problem: l'embarras de choix. But it isn't the "embarrassment of choices" that's disheartening, it's all the ingredients and steps! Specifically, it's that bit about having to precook stuff. Doesn't that defeat the purpose of a "one-pot" meal? The thought of all the splattering and extra equipment led me to use le four for last night's one-pot meal: gigot de 7 heures. But it's a shame to heat the entire oven for one medium-size casserole.
Yesterday, in a last-ditch effort I googled "Do you need to fry meat before slow cooking?" and realized I'm not the only têtu, or stubborn mule, out there!
And today I'm googling "do you really need to follow a recipe when slow cooking?" I think if I could just cook au pif–or by guesswork–then my crock pot would earn a permanent place on the kitchen counter.
Meantime, if you can offer any inspiration — some very basic delicious recipes for the slow cooker –then I'll quit kicking my hooves in the ground. After all, this mule is hungry for some comfort food!
P.S. crockpots do exist in France! They're called mijoteuses 🙂
Comments or Recipes
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Jackie and Grandpa Kip. Favorite picture of my dad and my daughter.
Photo of Jackie taken last night, in front of the fig tree. The kids love it when we have visitors–for the savory meals that suddenly appear on the dinner table! (Max, if you are reading, come home from Aix tonight. THERE'S FOOD!)
… come to think of it, this 3-quart crockpot is half the price and perfect for my fledgling for his studio apartment.
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Dear Kristin,
My Belgian (French Speaking) colleague at Waring School was delighted to learn this use of the verb “to stew.” She told me that another use of the verb was when someone appears to be up to something and we say to them, Qu’est-ce-que tu mijotes? (What are you up to?).
Or when little kids are talking behind the teacher’s back, the teacher may say, “Ils mijotent….” (They’re up to no good).
Live and learn, I say, thanks to you!
Dear Kristin,
My Belgian (French Speaking) colleague at Waring School was delighted to learn this use of the verb “to stew.” She told me that another use of the verb was when someone appears to be up to something and we say to them, Qu’est-ce-que tu mijotes? (What are you up to?).
Or when little kids are talking behind the teacher’s back, the teacher may say, “Ils mijotent….” (They’re up to no good).
Live and learn, I say, thanks to you!
Oops should have mentioned, I use a chuck roast cut up for the most flavor. And I chop up the vegetables. I also add in flour and water to thicken the stew. I have a Tupperware shaker that I put flour and water in and shake before adding to avoid lumps. You can also use a salad dressing shaker.
Oops should have mentioned, I use a chuck roast cut up for the most flavor. And I chop up the vegetables. I also add in flour and water to thicken the stew. I have a Tupperware shaker that I put flour and water in and shake before adding to avoid lumps. You can also use a salad dressing shaker.
Hi Kristi ..
I have used a crock pot since we lived on 25th Ave and never precooked anything .. think I’ve gone thru three of them by now. one caveat .. if cooking roast, brisket o similar with veggies .. put the veggies on the bottom. Jackie is such a beautiful girl .. every time I see a picture of her, I see you standing on my front porch in Phoenix.
Hugs from Terri’s mom in Phoenix
Hi Kristi ..
I have used a crock pot since we lived on 25th Ave and never precooked anything .. think I’ve gone thru three of them by now. one caveat .. if cooking roast, brisket o similar with veggies .. put the veggies on the bottom. Jackie is such a beautiful girl .. every time I see a picture of her, I see you standing on my front porch in Phoenix.
Hugs from Terri’s mom in Phoenix
Wow!! I have not used a crock pot in years but all these great sounding recipes have made me hungry. It is in one of these cupboards! Will try some of these this fall and winter. Thanks to all of you. Beautiful people do make for beautiful photos – but the photographer must know what she is doing and you do it well. I think someday you will write a story about how the world of films and or theater has come calling for your children. Have a great day.
Wow!! I have not used a crock pot in years but all these great sounding recipes have made me hungry. It is in one of these cupboards! Will try some of these this fall and winter. Thanks to all of you. Beautiful people do make for beautiful photos – but the photographer must know what she is doing and you do it well. I think someday you will write a story about how the world of films and or theater has come calling for your children. Have a great day.
I don’t have a recipe, but I do have a reminder. “Alright” is not a word. You need to use “all right.”
I don’t have a recipe, but I do have a reminder. “Alright” is not a word. You need to use “all right.”
The timing of this FWOD post is excellent. I have been looking for more recipes for the mijoteuse.
I found the below recipe referenced on a friend’s Pinterest page. I haven’t tried it but it caught my eye and so
I decided to share it.
Crockpot Honey Apple Pork Loin
Ingredients:
Pork Loin, 2.5-3 lbs.
Red Delicious Apples, 3 sliced
Honey, approx 4 T
Cinnamon, 2 T
Process:
Lay the apple slices (from two of the apples) in the bottom of the crockpot.
Sprinkle with cinnamon.
Cut slits in the pork loin (approx 1/2″-3/4″).
Drizzle some honey into the slits.
Then place apple slices into the slits.
Place the pork loin into the crockpot.
Drizzle the top with the remainder of the honey.
Place the rest of the apples on top.
Then sprinkle the whole thing with cinnamon.
For more flavor, you may poke holes in the pork. Then place the pork loin in a bag with honey and
cinnamon and marinate it overnight.
The pork can be served up with steamed carrots and sauteed zucchini.
The timing of this FWOD post is excellent. I have been looking for more recipes for the mijoteuse.
I found the below recipe referenced on a friend’s Pinterest page. I haven’t tried it but it caught my eye and so
I decided to share it.
Crockpot Honey Apple Pork Loin
Ingredients:
Pork Loin, 2.5-3 lbs.
Red Delicious Apples, 3 sliced
Honey, approx 4 T
Cinnamon, 2 T
Process:
Lay the apple slices (from two of the apples) in the bottom of the crockpot.
Sprinkle with cinnamon.
Cut slits in the pork loin (approx 1/2″-3/4″).
Drizzle some honey into the slits.
Then place apple slices into the slits.
Place the pork loin into the crockpot.
Drizzle the top with the remainder of the honey.
Place the rest of the apples on top.
Then sprinkle the whole thing with cinnamon.
For more flavor, you may poke holes in the pork. Then place the pork loin in a bag with honey and
cinnamon and marinate it overnight.
The pork can be served up with steamed carrots and sauteed zucchini.
Oh my goodness Kristi … slow cooker cooking is meant to be SIMPLE and easy … I have used one for many years and in fact, own three in all different sizes!!! The only ‘rule’ I have ever read is to put the meat on top of the veggies – and I don’t even follow that rule! Yes, if you take the time to saute or brown the meat, I’m sure it adds to the flavor, but so do lots of herbs, fresh veggies and stock of your choice. Fear not the slow cooker! Let your imagination be your guide and heap it full of all your favorite things … just resist the temptation to remove the lid too often during cooking 😮 !
Oh my goodness Kristi … slow cooker cooking is meant to be SIMPLE and easy … I have used one for many years and in fact, own three in all different sizes!!! The only ‘rule’ I have ever read is to put the meat on top of the veggies – and I don’t even follow that rule! Yes, if you take the time to saute or brown the meat, I’m sure it adds to the flavor, but so do lots of herbs, fresh veggies and stock of your choice. Fear not the slow cooker! Let your imagination be your guide and heap it full of all your favorite things … just resist the temptation to remove the lid too often during cooking 😮 !
WOW! I had totally forgotten about pressure cookers! This brought back found memories of my grandfather cooking with one. (Yes, their hiss can be a little scary. I think that is why I remember Gramps using it more than my grandmother. Apparently, it was his job to “un-cork” the thing!)
And, yum, all these delicious recipes. I may have to take out the small, never used crock pot (stored in my mother’s shed) and give it a go!
WOW! I had totally forgotten about pressure cookers! This brought back found memories of my grandfather cooking with one. (Yes, their hiss can be a little scary. I think that is why I remember Gramps using it more than my grandmother. Apparently, it was his job to “un-cork” the thing!)
And, yum, all these delicious recipes. I may have to take out the small, never used crock pot (stored in my mother’s shed) and give it a go!
“Fond” memories (as you may have guessed)… but I guess I found them, too (smile).
“Fond” memories (as you may have guessed)… but I guess I found them, too (smile).
I love this blog, where a woman cooked something in the crock pot every day for a year! She shares all her recipes and reviews from that year, plus new recipes and ideas every so often nowadays. http://crockpot365.blogspot.com/
I love this blog, where a woman cooked something in the crock pot every day for a year! She shares all her recipes and reviews from that year, plus new recipes and ideas every so often nowadays. http://crockpot365.blogspot.com/
Kristen,
The crock pot can be used for any recipe that uses the Braising technique (a certain family member may have an inside edge, eh?). Just select a meat, a cooking liquid, veggies, herbs and/or spices and toss them in. Some veggies that don’t require long cooking can go in towards the end. Pop on the lid, fire it up and walk away… It’s fun to try different mixtures. You can use wine, broth, juice, cider, it’s all good! Whatever is going rampant in the gardent that day or what was on sale at the market. I rarely brown my meat before cooking. Crock pot cooking is how our really old, really touch poultry was rendered edible. All day in a vat of wine (sounds like something from Richard III!), really does a nice job of rendering a wild turkey or elderly rooster into a sumptuous meal! You can opt to pull the skin off before serving or even putting it in the pot.
Kristen,
The crock pot can be used for any recipe that uses the Braising technique (a certain family member may have an inside edge, eh?). Just select a meat, a cooking liquid, veggies, herbs and/or spices and toss them in. Some veggies that don’t require long cooking can go in towards the end. Pop on the lid, fire it up and walk away… It’s fun to try different mixtures. You can use wine, broth, juice, cider, it’s all good! Whatever is going rampant in the gardent that day or what was on sale at the market. I rarely brown my meat before cooking. Crock pot cooking is how our really old, really touch poultry was rendered edible. All day in a vat of wine (sounds like something from Richard III!), really does a nice job of rendering a wild turkey or elderly rooster into a sumptuous meal! You can opt to pull the skin off before serving or even putting it in the pot.
Mais, No, not all Crockpot recipes require the “precooking or sauteing” — be on the look out. My daughter-law shared with me the best easiest crockpot chicken green chili.
FOUR (4) UNCOOKED chicken breasts,
ONE 8 or 12 oz JAR of green chili salsa (i use organic).
PLACE into the crock pot, COOK ON LOW about 6 to 8 hours.
USE TWO FORKS to PULL the meat apart (like pulled pork) You will have wonderful green chili sauce as well. SERVE chicken/chili on corn tortillas (gluten free) or flour — Top with Greek yogurt instead of sour cream!
Mais, No, not all Crockpot recipes require the “precooking or sauteing” — be on the look out. My daughter-law shared with me the best easiest crockpot chicken green chili.
FOUR (4) UNCOOKED chicken breasts,
ONE 8 or 12 oz JAR of green chili salsa (i use organic).
PLACE into the crock pot, COOK ON LOW about 6 to 8 hours.
USE TWO FORKS to PULL the meat apart (like pulled pork) You will have wonderful green chili sauce as well. SERVE chicken/chili on corn tortillas (gluten free) or flour — Top with Greek yogurt instead of sour cream!
Dear Kristin,
We are experiencing a chilly, blustery, damp day which is perfect for a crock pot meal. Good timing…and such great tips from everyone!!
A few years ago, I finally replaced our crockpot from 1974…an original that never died. We just gave it away so to finally have a pot with a removable crock! I grew up with many meals prepared in a pressure cooker. My mother cooked au pif, but she called it “by the seat of my pants”. She would have loved knowing there is a french term for her seemingly scattered cooking style. My favorite food from the pressure cooker was the artichoke….rendered tender in a matter of minutes. There is nothing like food to bring out wonderful memories and amazing shared recipes. I am taking notes today…
Lovely photo of beautiful Jackie…truly blossoming in Provence!
Dear Kristin,
We are experiencing a chilly, blustery, damp day which is perfect for a crock pot meal. Good timing…and such great tips from everyone!!
A few years ago, I finally replaced our crockpot from 1974…an original that never died. We just gave it away so to finally have a pot with a removable crock! I grew up with many meals prepared in a pressure cooker. My mother cooked au pif, but she called it “by the seat of my pants”. She would have loved knowing there is a french term for her seemingly scattered cooking style. My favorite food from the pressure cooker was the artichoke….rendered tender in a matter of minutes. There is nothing like food to bring out wonderful memories and amazing shared recipes. I am taking notes today…
Lovely photo of beautiful Jackie…truly blossoming in Provence!
First of all, Jackie is beautiful! Secondly, I have already printed all the comments with these great recipes -thank you everyone! Thirdly, I just retread your comment/link in the paragraph on going to Amazon to get the crockpot if you wanted and that “no matter what you chose, if you go through ‘here’ from your site to Amazon, you will get a piece of the amt to help support your blog!!” I have never really read it like that and thought it only meant for the specific item in discussion. Can you explain, because I order stuff all the time and would love to just leave one of your email blogs open and go to Amazon via your “here” link ? Or does it only help you to do that for the particular item you mention in the previous link, I.e. The crockpot or maybe one of your books, etc? Maybe all us Amazon buys could make you rich!!:-)
First of all, Jackie is beautiful! Secondly, I have already printed all the comments with these great recipes -thank you everyone! Thirdly, I just retread your comment/link in the paragraph on going to Amazon to get the crockpot if you wanted and that “no matter what you chose, if you go through ‘here’ from your site to Amazon, you will get a piece of the amt to help support your blog!!” I have never really read it like that and thought it only meant for the specific item in discussion. Can you explain, because I order stuff all the time and would love to just leave one of your email blogs open and go to Amazon via your “here” link ? Or does it only help you to do that for the particular item you mention in the previous link, I.e. The crockpot or maybe one of your books, etc? Maybe all us Amazon buys could make you rich!!:-)
Kristin, when I started experimenting with thai curries I was stumbling over the just throw everything in part of the idea. The coconut milk, chicken broth that was added after you briefly sauteed the curry paste in coconut oil. It works, it was my brain that had a hard time.
All cooking uses grease of some kind to carry the flavors of the seasonings; it doesn’t matter what country or discipline.
I use le creuset covered (lost the right word) for slow cooking in a 250ºF oven. It’s the same theory with the crock pot.
If I were faced with a crock pot I think I would turn the thing on or plug it in, throw the grease of whatever variety in the bottom, throw in the onions, carrots, celery, garlic, or curry paste, or whatever seasoning, just don’t let anything burn while you are getting the other things in. Then add either the tomato or the coconut milk or water or wine or broth, put in all the meat, the larger vegetables on top, and cover and walk away.
I know it’s not a recipe, it’s more of an idea or a concept. It’s sort of like writing, once you have an idea of the “tell them what you’re going to tell them” part, you can get to the main writing, on in this case making up a recipe in your head based on what came out of the garden today. hope this helps, thelma from tucson
Kristin, when I started experimenting with thai curries I was stumbling over the just throw everything in part of the idea. The coconut milk, chicken broth that was added after you briefly sauteed the curry paste in coconut oil. It works, it was my brain that had a hard time.
All cooking uses grease of some kind to carry the flavors of the seasonings; it doesn’t matter what country or discipline.
I use le creuset covered (lost the right word) for slow cooking in a 250ºF oven. It’s the same theory with the crock pot.
If I were faced with a crock pot I think I would turn the thing on or plug it in, throw the grease of whatever variety in the bottom, throw in the onions, carrots, celery, garlic, or curry paste, or whatever seasoning, just don’t let anything burn while you are getting the other things in. Then add either the tomato or the coconut milk or water or wine or broth, put in all the meat, the larger vegetables on top, and cover and walk away.
I know it’s not a recipe, it’s more of an idea or a concept. It’s sort of like writing, once you have an idea of the “tell them what you’re going to tell them” part, you can get to the main writing, on in this case making up a recipe in your head based on what came out of the garden today. hope this helps, thelma from tucson
Our dear Kristi,
What a wonderful post today and such beautiful pictures! You look like your dear dad and gorgeous Jackie looks like her dear mom!
Crock pots here were really popular starting in the ’70’s;I think I gravitated more to the cocette minute because my belle mere always used one.It didn’t seem intimidating except for the nuisance of clean up(now they can go in the dishwasher but then you had to take everything apart and wash it all thoroughly).Well, I was tired,had worked all day and just didn’t feel like fooling with that so left it for ‘next time”.Next time I had forgotten and when I put the soup ingredients in and started the cooking process,the escape valve stuck open and squirted(literally) a geyser of soup all over the place,including the ceiling,floor,counters(and me!)Wiping the floor and counters wasn’t so bad,but the ceiling presented a real problem,standing on a ladder and trying to mop over my head with globs of not yet soup water and seasonings dripping in my face,hair and clothes.(UGH)
The worst was ahead because the smell just wouldn’t go away and we ended up repainting the kitchen.
This makes me laugh now (then not so much)–I totally agree with Chris(and from the last post,with You,Kristi,that Chris very much IS a breath of fresh air!)–there is nothing like food to bring out wonderful memories and delicious shared recipes.
Somehow makes us feel like extended family enjoying life together.
THANK YOU!!
LOve
Natalia XO
Our dear Kristi,
What a wonderful post today and such beautiful pictures! You look like your dear dad and gorgeous Jackie looks like her dear mom!
Crock pots here were really popular starting in the ’70’s;I think I gravitated more to the cocette minute because my belle mere always used one.It didn’t seem intimidating except for the nuisance of clean up(now they can go in the dishwasher but then you had to take everything apart and wash it all thoroughly).Well, I was tired,had worked all day and just didn’t feel like fooling with that so left it for ‘next time”.Next time I had forgotten and when I put the soup ingredients in and started the cooking process,the escape valve stuck open and squirted(literally) a geyser of soup all over the place,including the ceiling,floor,counters(and me!)Wiping the floor and counters wasn’t so bad,but the ceiling presented a real problem,standing on a ladder and trying to mop over my head with globs of not yet soup water and seasonings dripping in my face,hair and clothes.(UGH)
The worst was ahead because the smell just wouldn’t go away and we ended up repainting the kitchen.
This makes me laugh now (then not so much)–I totally agree with Chris(and from the last post,with You,Kristi,that Chris very much IS a breath of fresh air!)–there is nothing like food to bring out wonderful memories and delicious shared recipes.
Somehow makes us feel like extended family enjoying life together.
THANK YOU!!
LOve
Natalia XO
Kristin….
You need to bundle all these delicious-sounding recipes into a book.
Maybe call it, “Kristin’s Krazy Krock Kollection” . . . . What do you think?
Kristin….
You need to bundle all these delicious-sounding recipes into a book.
Maybe call it, “Kristin’s Krazy Krock Kollection” . . . . What do you think?
Nothing to do with cooking – thanks for the link to Wiktionaire. I am enjoying browsing through it. And to everyone who posted recipes – wow, they sound great. I’ve heard that cake and bread can be baked in a Crockpot. Anyone done that?
Love the newsletters, hope you continue for a loooooong time.
Nothing to do with cooking – thanks for the link to Wiktionaire. I am enjoying browsing through it. And to everyone who posted recipes – wow, they sound great. I’ve heard that cake and bread can be baked in a Crockpot. Anyone done that?
Love the newsletters, hope you continue for a loooooong time.
I gave up on crockpots….they just never worked for me. However do you know what a Romertopf is? The precursor to the crockpot! Made out of clay and you basically use it the same way except in your oven or in the olden times set over the coals. Very cool especially when the electricity is out for several days., or camping, or a beach picnic. About a month ago I found one out in my shed/storage place….it looks new so I think I will give it a try when the weather turns to something other than summer.
Profiter du temps avec votre pere et belle-mere.
I gave up on crockpots….they just never worked for me. However do you know what a Romertopf is? The precursor to the crockpot! Made out of clay and you basically use it the same way except in your oven or in the olden times set over the coals. Very cool especially when the electricity is out for several days., or camping, or a beach picnic. About a month ago I found one out in my shed/storage place….it looks new so I think I will give it a try when the weather turns to something other than summer.
Profiter du temps avec votre pere et belle-mere.
Oh, the other nice thing about a Romertopf is that you can cook bread or desserts in it and most things cook in an hour or two.
Oh, the other nice thing about a Romertopf is that you can cook bread or desserts in it and most things cook in an hour or two.
I love my slowcooker. In the fall and winter seasons, I use it to cook soup and stews, and also make roasts (be sure to add Worcestershire sauce to roasts). The overnight oatmeal recipes are perfect and adaptable. I like to make mine with steel-cut oats, chopped fresh apples, coconut oil, maple syrup, and a ton of cinnamon. My husband isn’t a fan of raisins, but those would also go great with the overnight oats. BTW, Jackie looks so beautiful!
I love my slowcooker. In the fall and winter seasons, I use it to cook soup and stews, and also make roasts (be sure to add Worcestershire sauce to roasts). The overnight oatmeal recipes are perfect and adaptable. I like to make mine with steel-cut oats, chopped fresh apples, coconut oil, maple syrup, and a ton of cinnamon. My husband isn’t a fan of raisins, but those would also go great with the overnight oats. BTW, Jackie looks so beautiful!
Kristi, what a beautiful photo of Jackie,
how is she enjoying her fashion studies?
Hope she allow you to keep us up to date with her progress, what wonderful challenges she has ahead in her life, wish her all the luck in the world, sorry cant help with slow cooker recipes these days into salads and other instant meals.Sure you will get many ideas from previous letters. June Qld
June,Qld
Kristi, what a beautiful photo of Jackie,
how is she enjoying her fashion studies?
Hope she allow you to keep us up to date with her progress, what wonderful challenges she has ahead in her life, wish her all the luck in the world, sorry cant help with slow cooker recipes these days into salads and other instant meals.Sure you will get many ideas from previous letters. June Qld
June,Qld
Thank you for these recipies. Holly and Therese– love how you explain the process in simple terms. Went to the store yesterday and found blanquettes de dinde or turkey somethings. They were priced well and grain fed so I got them–not having any turkey comments in these comments above. Hmmm.
Debbie, you can get your daughter in France a slow cooker at amazon.fr — they have many!
Judi, thanks for asking about how to buy via my associates link. Easiest way is to go to my website http://www.french-word-a-day.com and use any of the book links (in the side bars) to enter Amazon. Thanks again for your support.
Bon weekend and bon ap !
Thank you for these recipies. Holly and Therese– love how you explain the process in simple terms. Went to the store yesterday and found blanquettes de dinde or turkey somethings. They were priced well and grain fed so I got them–not having any turkey comments in these comments above. Hmmm.
Debbie, you can get your daughter in France a slow cooker at amazon.fr — they have many!
Judi, thanks for asking about how to buy via my associates link. Easiest way is to go to my website http://www.french-word-a-day.com and use any of the book links (in the side bars) to enter Amazon. Thanks again for your support.
Bon weekend and bon ap !
P.S. I meant ::Thelma:: and not Therese. So sorry! And, Thelma, love your blog and your writing!
And Mrs.Sperry, thank you for the helpful edit 🙂
P.S. I meant ::Thelma:: and not Therese. So sorry! And, Thelma, love your blog and your writing!
And Mrs.Sperry, thank you for the helpful edit 🙂
Good morning Kristin, your article prompted me to suggest cooking in a HAY-BOX. This method conserves energy and your slow cooking continues under a good wrapping of insulation while your cooker is turned off. We like doing rice in the hay box because it doesn’t have to be watched. It takes longer (30 – 40 mins) but you don’t worry about it while you are cooking your main dish. The rice comes out perfect and cannot stick to the bottom. It’s a great way to do casseroles and particularly a lightly smoked de-boned ham. It cooks in a few hours depending on its weight. We do the whole Christmas ham this way in a large steel pot with a lid. It’s done overnight. No energy consumed while its cooking itself! If you haven’t made a hay box you can use old cushions to line the box but we always wrap the pot in a towel first. Our hay box is insulated with purpose made ‘cushions’ stuffed with recycled styrofoam broken into small pieces but you can use shredded newspaper or feathers for filling. This idea is catching on here in South Africa where electricity is expensive.
Good morning Kristin, your article prompted me to suggest cooking in a HAY-BOX. This method conserves energy and your slow cooking continues under a good wrapping of insulation while your cooker is turned off. We like doing rice in the hay box because it doesn’t have to be watched. It takes longer (30 – 40 mins) but you don’t worry about it while you are cooking your main dish. The rice comes out perfect and cannot stick to the bottom. It’s a great way to do casseroles and particularly a lightly smoked de-boned ham. It cooks in a few hours depending on its weight. We do the whole Christmas ham this way in a large steel pot with a lid. It’s done overnight. No energy consumed while its cooking itself! If you haven’t made a hay box you can use old cushions to line the box but we always wrap the pot in a towel first. Our hay box is insulated with purpose made ‘cushions’ stuffed with recycled styrofoam broken into small pieces but you can use shredded newspaper or feathers for filling. This idea is catching on here in South Africa where electricity is expensive.