Food For Thought

According to the biography on her website, “After a long career as an author, journalist, editor, speechwriter and consultant, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career.” And what a successful career it has been…her six previous slow cooker books have sold over 600,000 copies! Through these very successful  books, Judith has shown thousands of people not only the convenience of preparing foods in the slow cooker, but also how it can be used to create truly extraordinary dishes not typically associated with this time-saving appliance. 

In her seventh slow cooker book, Slow Cooker Comfort Food, published by Robert Rose, Judith works her recipe magic once again and shows us how to use this humble appliance to prepare both sweet and savory comfort food from around the world. In the introduction to the book, she explains the power and global appeal of comfort food by stating that, ” food, as well as wine, has the power to to ease emotional pain. Today we call this phenomenon comfort food- the home-style victuals we associate with emotional nourishment in addition to physical sustenance.” She reminds us that comfort food is truly International by saying, ” in our globalized world, fresh ideas for unpretentious dishes with the potential for emotional resonance are likely to come from anywhere.”

Exploring and sharing comfort food from around the globe is something Ms. Finlayson does particularly well in Slow Cooker Comfort Food. Her recipes take us on an International culinary adventure with delicious choices like Polenta with Mushrooms, Basque-Style Tuna, Caribbean Pepper Pot, and Madame Saint-Ange’s Peruvian Cream. By cooking your way through this wonderful book, you can practically take a trip around the world and never leave your kitchen!

The recipes in Slow Cooker Comfort Food are both delicious and unpretentious, and Ms. Finlayson’s directions are clear and easy to follow for cooks of most skill levels. Each recipe is also coded to indicate if it is Entertaining Worthy, Vegan Friendly, Can be Halved, or Vegetarian Friendly. Additionally, there are hints and tips for achieving the best results from your slow cooker.

I was initially drawn to this book for two reasons: first, my not-so-secret obsession with comfort food, and second, my never-ending quest for a slow cooker book that was different from all the others. I am happy to say that Ms. Finlayson did not disappoint in either respect, and I have found the quintessential book for preparing truly amazing meals with my slow cooker.

Are you hungry for comfort food yet? Here’s a little taste from one of Judith’s recipes (I made this and it was out-of-this-world!!):

 Onion-Braised Brisket

Impress your friends with this easy-to-make, yet absolutely delicious brisket. My next-door neighbor, who was invited in for a tasting, described it as “ambrosial.”  When it’s served alongside steaming garlic mashed potatoes, he’s not far wrong.

Serves 8
Large (approx. 5 quarts) slow cooker
Can be Halved (see below)

2 tbsp olive oil, divided (25 mL )
4 to 5 lbs double beef brisket, trimmed (2 to 2.5 kg)
4 onions, thinly sliced on the vertical 
6 cloves garlic, minced 
1 tsp salt (5 mL)
1 tsp cracked black peppercorns (5 mL)
1 tsp dried thyme leaves (5 mL)
2 tbsp red wine vinegar (25 mL)
1 tbsp Dijon mustard (15 mL)
1 cup dry red wine (250 mL)
1/4 cup tomato-based chili sauce (50 mL)
2 tbsp tomato paste (25 mL)
1 cup beef  stock (250 mL)
2 tbsp cornstarch (15 mL) dissolved in 1/4 cup (50 mL) water 
1/2 cup finely chopped parsley (125 mL)

1. In a skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat.
Add brisket and brown well on both sides, about 6 minutes. Transfer to
slow cooker stoneware.
2. Add remaining tablespoon (15 mL) of oil to skillet. Add onions and cook,
stirring, until they begin to turn golden, about 5 minutes. Add garlic,
salt, peppercorns and thyme and cook, stirring, for 1 minute. Add vinegar,
mustard and wine and bring to a boil. Cook, stirring and scraping up brown
bits from bottom of pan, for 2 minutes. Stir in chili sauce, tomato paste and
beef stock.
3. Transfer to slow cooker stoneware. Cover and cook on Low for 8 to 10
hours or on High for 4 to 5 hours, until brisket is very tender.
4. Transfer meat to a deep platter, slice and keep warm. Transfer sauce
to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes
to slightly reduce. Remove from heat and add cornstarch solution,
stirring until sauce thickens. Pour over meat and garnish with parsley.

Tip: If halved, reduce cooking time to about 6 hours on Low or 3 hours
on High. Be aware that these cooking times are general estimates. Not
only do cooking times vary substantially among slow cookers, people
have different preferences with regard to how well they like their
meat done. If you prefer fork-tender results, start checking after
the food has cooked for 6 hours on Low.

Make Ahead: Complete through Step 2. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.

Photos and recipes from Slow Cooker Comfort Food courtesy of Judith Finlayson and Robert Rose publishing, September 2009, Softcover/$24.95. This is not a paid product endorsement.