Rival Smart-SetTM - Manuel (Page 38)

Split Pea Soup
2 16-ounce packages dried split peas
2 pounds cooked ham, diced
14 cups water
2 onions, chopped
4 carrots, chopped
1
1 / 2 teaspoon salt
8 sprigs fresh thyme, stemmed
1 teaspoon black pepper
1. Add all ingredients to stoneware.
2. Cover; cook on Low for 10-12 hours or on High for 5 1 / 2 - 7 1 / 2 hours.
Serves 8-10
Holidays and Special Occasions
Stuffed Artichokes
1 lemon, sliced in quarters
6-8 artichokes, washed, tops sliced off and stems trimmed
2 cups bread crumbs
2 cups grated Pecorino Romano cheese
1 large bunch flat leaf parsley, chopped
2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
1. Fill stoneware with lemon slices and about 1 1 / 2 inches of water.
2. Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl. Spread
artichoke leaves and fill pockets generously with bread crumb mixture until
you reach the soft leaves near the center.
3. Place artichokes in stoneware standing up. Drizzle olive oil on top of each
artichoke. Cover, and cook on Low for 3-5 hours or on High for 1 1 / 2 -2 1 / 2 hours.
Check for doneness after 3 hours on Low or 1 hour on High. Cook until leaves
are tender and pull away from heart easily.
Serves 4
Duck with Port, Mushroom, and Tart
Cherry Glaze
4 bone-in, skin-on duck legs, about 1 1 / 2 -2 pounds total, rinsed and patted dry
1 tablespoon olive oil
1 / 4 cup dried Porcini mushrooms, soaked in warm water to cover until softened
and roughly chopped, reserving liquid (or 1 / 2 cup sliced fresh Shitakes)
1 / 2 cup dried cherries
4 cloves of garlic
3 tablespoons apricot preserves
1 / 4 cup port wine
1 shallot, thinly sliced
16 sprigs fresh thyme, 8 whole, 8 chopped (about 1
1 / 2 tablespoons)
2 bay leaves
Coarse salt and freshly ground pepper
Butcher’s twine
1. Season duck legs with coarse salt and freshly ground pepper.
2. Lay a duck leg on your work surface, skin side down and “open”.
3. Place 1 teaspoon of mushrooms, 3-4 dried cherries, 2 sprigs of thyme, and 1
clove of garlic on leg. Fold skin over filling and, using butcher’s twine, firmly
tie the duck leg closed. Repeat with each leg.
4. Heat olive oil in a sauté pan over medium heat. Sear duck legs until
browned, 2-3 minutes per side. Transfer to stoneware.
5. In a separate bowl, combine remaining mushrooms, 2 tablespoons reserved
mushroom liquid (avoiding sediment), remaining cherries, 3 tablespoons
apricot preserves, port, shallot, chopped thyme, and bay leaves. Season and
whisk to combine.
6. Pour port liquid over duck.
7. Cover; cook on Low for 6 hours, turning once or twice.
8. Remove duck from stoneware. Remove twine from legs with kitchen sheers
(be careful to remove all of twine).
9. Pour port liquid over a sieve, reserving cherries, etc. Allow remaining liquid
to settle and skim off fat. Add cherries, etc., back to skimmed liquid, adjust
seasoning, and pour over duck legs.
Serves 4
E72 E73
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions. This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions. This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions. This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
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