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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Regarding the HAY BOX, I should add that you start cooking your casserole on the cooker (having first browned the meat) but after 30 minutes put the whole lidded casserole pot in the hay box. Rice is cooked very briefly and when it’s boiling put the lidded pot in the hay box. It is essential to use the right amount of water – a cupful of Basmati rice is cooked in double the amount of water.
A ham is cooked in water to which you add a bouquet garni, peppercorns, a bay leaf, sliced carrot,onion, pickling spices and or cloves. Good luck!
Regarding the HAY BOX, I should add that you start cooking your casserole on the cooker (having first browned the meat) but after 30 minutes put the whole lidded casserole pot in the hay box. Rice is cooked very briefly and when it’s boiling put the lidded pot in the hay box. It is essential to use the right amount of water – a cupful of Basmati rice is cooked in double the amount of water.
A ham is cooked in water to which you add a bouquet garni, peppercorns, a bay leaf, sliced carrot,onion, pickling spices and or cloves. Good luck!
hummm all these recipes are mouth-watering, I will try to adapt them to… my cocotte minute!! 😉
Your daughter is beautiful and figs from your garden must be a beauty factor for sure!
I learnt “by guess work” today for “au pif”, thanks!
Bon appétit en famille…
hummm all these recipes are mouth-watering, I will try to adapt them to… my cocotte minute!! 😉
Your daughter is beautiful and figs from your garden must be a beauty factor for sure!
I learnt “by guess work” today for “au pif”, thanks!
Bon appétit en famille…
Kristi,
Tell Jackie that it snowed yesterday in Boulder, CO! She will need to learn to deal with the cold when she moves there.
Kristi,
Tell Jackie that it snowed yesterday in Boulder, CO! She will need to learn to deal with the cold when she moves there.
Kristin,
My crockpot just came out again, as the cool Northern New England winds blow and the leave begin to turn.
One recipe that I love to make this time of year is Creamy White Bean Soup with Smoked Ham Hocks ! A bowl of that with a baguette and a glass of wine ! Mmm!
You can see the receipt here : http://www.myrecipes.com/recipe/creamy-white-bean-soup-50400000131777/
I love that I don’t have to soak the beans ! And it only takes a little time to sauté’ the mirepoix!
Bon Appétit
Kristin,
My crockpot just came out again, as the cool Northern New England winds blow and the leave begin to turn.
One recipe that I love to make this time of year is Creamy White Bean Soup with Smoked Ham Hocks ! A bowl of that with a baguette and a glass of wine ! Mmm!
You can see the receipt here : http://www.myrecipes.com/recipe/creamy-white-bean-soup-50400000131777/
I love that I don’t have to soak the beans ! And it only takes a little time to sauté’ the mirepoix!
Bon Appétit
Try the cookbook “Fix It and Forget It”, feasting with your slow cooker. Lots of verrry easy and tasty recipes. A long time favorite with my family and the many I have shared it with is-voila, French dip-LITERALLY takes 5 minutes in morning to put together and makes your home smell soooo good all day-
2-3 lb chuck roast
2 cups water
1/2 soy sauce
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp garlic powder
1 bay leaf
3-4 whole peppercorns
throw it all in, that’s it, cook on high 5-6 hours or low 8 plus. Shred and serve with good rolls. We like to put meat in rolls and put Swiss cheese on top and broil to melt cheese for a second. The au jus is delicious.
Literally, 5 minutes!
Try the cookbook “Fix It and Forget It”, feasting with your slow cooker. Lots of verrry easy and tasty recipes. A long time favorite with my family and the many I have shared it with is-voila, French dip-LITERALLY takes 5 minutes in morning to put together and makes your home smell soooo good all day-
2-3 lb chuck roast
2 cups water
1/2 soy sauce
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp garlic powder
1 bay leaf
3-4 whole peppercorns
throw it all in, that’s it, cook on high 5-6 hours or low 8 plus. Shred and serve with good rolls. We like to put meat in rolls and put Swiss cheese on top and broil to melt cheese for a second. The au jus is delicious.
Literally, 5 minutes!
Kristin, Jackie is gorgeous. Can’t help you out on the crock pot meals. I do slow cooking in the oven with a dutch oven though… but mostly vegetarian dishes. No family to cook for so it i miss the crowd pleasers…
Kristin, Jackie is gorgeous. Can’t help you out on the crock pot meals. I do slow cooking in the oven with a dutch oven though… but mostly vegetarian dishes. No family to cook for so it i miss the crowd pleasers…
From the view of a cookbook writer and cook of over 50 years, crockpots are just another accoutrement in the kitchen, hardly better than a good Le Crueset with a lid and a good recipe.
Kristin, cooking is simple. Really it is.
Yes, to sauté things first will always produce a better taste because you have sealed in their flavors and juices. But then again, you can put greens, an onion, a clove of garlic, broth to cover and salt in a soup pot and steam all for 20 minutes, puree it and serve one of the best soups you’ll ever taste. A squeeze of lemon, olive oil and a spoon of (even 3%) fromage blanc and you’ll be happy with the outcome.
There are so very many recipes that do not require extensive prep. Shall I send you a few from my eventual cookbook #3? I’d be happy to make your life easier.
And most can be made the day before because they taste better the day after!! Just say the word. Some are on my website, which you know. But if you want to impress your papa and stepmom, make a great osso buco and then use the leftovers over pasta. Amazing. I’ll send the recipe.
From the view of a cookbook writer and cook of over 50 years, crockpots are just another accoutrement in the kitchen, hardly better than a good Le Crueset with a lid and a good recipe.
Kristin, cooking is simple. Really it is.
Yes, to sauté things first will always produce a better taste because you have sealed in their flavors and juices. But then again, you can put greens, an onion, a clove of garlic, broth to cover and salt in a soup pot and steam all for 20 minutes, puree it and serve one of the best soups you’ll ever taste. A squeeze of lemon, olive oil and a spoon of (even 3%) fromage blanc and you’ll be happy with the outcome.
There are so very many recipes that do not require extensive prep. Shall I send you a few from my eventual cookbook #3? I’d be happy to make your life easier.
And most can be made the day before because they taste better the day after!! Just say the word. Some are on my website, which you know. But if you want to impress your papa and stepmom, make a great osso buco and then use the leftovers over pasta. Amazing. I’ll send the recipe.
Kristin,
Here is a very easy no fail crock pot recipe my family loves.
1-2 lb. roast
1 packet of Lipton Onion Soup Mix
1 package of baby carrots
3-4 sliced potatoes
1 cup water
salt and pepper
Put roast in crock pot. Add salt and pepper. Pour Lipton onion soup mix over roast. Add package of carrots and sliced potatoes. Pour in one cup of water roast and vegtables. Cook 6-8 hours on high. Check periodically and lower temperature if needed.
My son left cold, snowy (at least yesterday!) Colorado to return to ASU (Tempe) a couple of weeks ago and we made this recipe together before he left so he and his roommate won’t starve now that they have given up dorm living for a place of their own!
Kristin,
Here is a very easy no fail crock pot recipe my family loves.
1-2 lb. roast
1 packet of Lipton Onion Soup Mix
1 package of baby carrots
3-4 sliced potatoes
1 cup water
salt and pepper
Put roast in crock pot. Add salt and pepper. Pour Lipton onion soup mix over roast. Add package of carrots and sliced potatoes. Pour in one cup of water roast and vegtables. Cook 6-8 hours on high. Check periodically and lower temperature if needed.
My son left cold, snowy (at least yesterday!) Colorado to return to ASU (Tempe) a couple of weeks ago and we made this recipe together before he left so he and his roommate won’t starve now that they have given up dorm living for a place of their own!
Thanks, Kristin,
I will try to remember to go through your FWAD site to enter Amazon every time I need to buy anything at all from them – which is probably more often than I really should be doing!
I thought you only got ‘credit’ when we bought one of your books or something for which you had given us a link.
I’m sure many of your readers order things from Amazon – you’ll get rich! 🙂 and then you will always and forever be able to publish your blog – and all your beautiful books!
Thanks, Kristin,
I will try to remember to go through your FWAD site to enter Amazon every time I need to buy anything at all from them – which is probably more often than I really should be doing!
I thought you only got ‘credit’ when we bought one of your books or something for which you had given us a link.
I’m sure many of your readers order things from Amazon – you’ll get rich! 🙂 and then you will always and forever be able to publish your blog – and all your beautiful books!
If a crock pot recipe has any more steps than browning the meat and chopping the vegetables, I pass on it. But they are great for making pea soup or lentil soup which need to cook for several hours – on high. Pulled pork is a cinch. Trim off most of the fat of a pork butt or shoulder and in it goes with your favorite BBQ sauce and a little smoke flavor if you want. Same for baby back ribs. The advantage of the crock pot has always been that you feel more secure leaving it on all day while you’re away, than you would leaving a pan simmering on a gas or electric stove.
If a crock pot recipe has any more steps than browning the meat and chopping the vegetables, I pass on it. But they are great for making pea soup or lentil soup which need to cook for several hours – on high. Pulled pork is a cinch. Trim off most of the fat of a pork butt or shoulder and in it goes with your favorite BBQ sauce and a little smoke flavor if you want. Same for baby back ribs. The advantage of the crock pot has always been that you feel more secure leaving it on all day while you’re away, than you would leaving a pan simmering on a gas or electric stove.
Just throw everything in. Works for me!
Just throw everything in. Works for me!
Thanks for Mijoteuse Kristin!
I spied a typo in the title: un mijoteuse, should be une, as you know.
Also : l’embarras du (not de) choix and têtue (féminin).
I love my op-shop crock-pot and breadmaket. It’s so wonderful to be able to include ‘real’ vegetables as well as herbs and spices (straight from your garden). No need to add any pre-packaged flavourings then.
Other uses for old/battered crockpots is to dye textiles…. But never use it for food after that, unless you have used food dyes…
Thanks for Mijoteuse Kristin!
I spied a typo in the title: un mijoteuse, should be une, as you know.
Also : l’embarras du (not de) choix and têtue (féminin).
I love my op-shop crock-pot and breadmaket. It’s so wonderful to be able to include ‘real’ vegetables as well as herbs and spices (straight from your garden). No need to add any pre-packaged flavourings then.
Other uses for old/battered crockpots is to dye textiles…. But never use it for food after that, unless you have used food dyes…
Wow ! some great recipes here. I still use my slow cooker on occasions & tend to throw anything to hand in & leave it on automatic till needed in the evening.
It was my life saver when I was teaching with three hungry teenagers to feed As your father said to come in frazzled after a day teaching teenagers & be greeted with the delicious aroma was bliss.
I shall be trying out some of these recipes for sure !!
Wow ! some great recipes here. I still use my slow cooker on occasions & tend to throw anything to hand in & leave it on automatic till needed in the evening.
It was my life saver when I was teaching with three hungry teenagers to feed As your father said to come in frazzled after a day teaching teenagers & be greeted with the delicious aroma was bliss.
I shall be trying out some of these recipes for sure !!
Hi Kristin,
Love all the recipes posted here! I had an extra crock pot that I gave to my son along with a slow cooker cookbook. I figured he could throw everything in and when he got home he would have a meal. They are handy.
Love the photo of Jackie and Kip and the one of Jackie by herself!
Hi Kristin,
Love all the recipes posted here! I had an extra crock pot that I gave to my son along with a slow cooker cookbook. I figured he could throw everything in and when he got home he would have a meal. They are handy.
Love the photo of Jackie and Kip and the one of Jackie by herself!
Hi Kristin,
I enjoy reading your site so much. It’s really something to look forward to.
Loved looking over all the mijoteuse offerings. It is such a help in the Winter with the early dark hours and it’s the end of the day and you’re getting a little tired anyway. Peur Pas, Dinner is all ready!
Robin, Las Veas NV
Hi Kristin,
I enjoy reading your site so much. It’s really something to look forward to.
Loved looking over all the mijoteuse offerings. It is such a help in the Winter with the early dark hours and it’s the end of the day and you’re getting a little tired anyway. Peur Pas, Dinner is all ready!
Robin, Las Veas NV
A friend gave me this recipe-it makes many servings, tastes delicious when served with hamburger buns or rolls. Basically one bottle bbq sauce, a bottle of root beer and a hunk of pork loin. I seared the pork before putting it in the crock pot with the other ingredients. Cook until done. I think it took six hours-but not sure.
A friend gave me this recipe-it makes many servings, tastes delicious when served with hamburger buns or rolls. Basically one bottle bbq sauce, a bottle of root beer and a hunk of pork loin. I seared the pork before putting it in the crock pot with the other ingredients. Cook until done. I think it took six hours-but not sure.
Crock pots ARE supposed to be simple.
Get yourself a chuck roast, whatever size fits your pot.
Cut up some onions, carrots, potatoes, whatever.
Pour olive oil into pot & spread it around.
Place all veggies & roast (take the ties off, if there are some. It’ll come out more moist that way).
Mix some of the veggies on top of roast if you want, otherwise put the lid on, set it on high for about 8 hours. Walk away.
You’ll have a most delicious meal awaiting you!
Crock pots ARE supposed to be simple.
Get yourself a chuck roast, whatever size fits your pot.
Cut up some onions, carrots, potatoes, whatever.
Pour olive oil into pot & spread it around.
Place all veggies & roast (take the ties off, if there are some. It’ll come out more moist that way).
Mix some of the veggies on top of roast if you want, otherwise put the lid on, set it on high for about 8 hours. Walk away.
You’ll have a most delicious meal awaiting you!
forgot to mention,…salt the hell out of the roast, as well as pepper.
This is as simple as it gets, and it really is so delicious.
good luck!
forgot to mention,…salt the hell out of the roast, as well as pepper.
This is as simple as it gets, and it really is so delicious.
good luck!