Rival Smart-SetTM owner manual Split Pea Soup, Stuffed Artichokes, E72, E73

Split Pea Soup

2 16-ounce packages dried split peas

2 pounds cooked ham, diced

14 cups water

2onions, chopped

4 carrots, chopped

11/2 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 51/2- 71/2 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 11/2 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 11/2-2 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

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E72	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

Duck with Port, Mushroom, and Tart

Cherry Glaze

4 bone-in, skin-on duck legs, about 11/2-2 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 11/2 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

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E73	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

SCVC600SS-CN.idd.indd 75-76 8/22/06 4:57:11 PM