JCP_SlowCooker08 10/14/08 5:34 PM Page 15
Brownie Pudding
6 servings
INGREDIENTS
Batter
3/4 cup flour 1/3 cup cocoa 1/4 cup sugar
1 1/2 teaspoons baking powder 1/2 teaspoons kosher salt
1/2 cup half and half
1/4 cup melted, unsalted butter 2 teaspoons pure vanilla extract 2 tablespoons strong espresso
Topping
1/4 cup cocoa
1/2 cup brown sugar 1 1/2 cup hot coffee
METHOD
1In a large bowl whisk together batter ingredients in the order listed. Spread evenly over greased bottom of slow cooker.
2Combine topping ingredients together and pour evenly over batter.
3Cover and cook on HIGH for 1 to 1 1/2 hours until top layer is set and slightly puffed. The cake will now be on the top and a nice pudding underneath.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
Southwestern Strata with
Sausage
4 - 6 servings
INGREDIENTS
3/4 pound bulk pork or turkey sausage, mild Italian sausage, or chorizo, casing removed.
1/2 pound stale rosemary country bread or French bread, cut into 1/4 inch slices
1 garlic clove, cut in half
1 cup grated pepper jack cheese
6 eggs, slightly beaten
2 cups milk
1/2 teaspoon powdered mustard 3/4 teaspoon kosher salt Freshly ground pepper
1 cup fresh tomato salsa for garnish
METHOD
1Heat a large heavy skillet over medium heat and add the sausage. Saute, breaking it up into bite size chunks with a wooden spoon until cooked through and lightly browned, about
2Oil slow cooker.
3Rub Slices of bread with the cut cloves of garlic and spread in a single layer over the bottom of the cooker. Sprinkle half the cheese over the bread, and top with the sausage. Sprinkle with remaining cheese.
4In a small bowl, beat together eggs, milk, mustard, salt and pepper. Pour over the bread mixture.
5Cover with lid and cook on HIGH for 2 to 2 1/2 hours or until eggs are set and slightly puffed.
6Serve with salsa.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)
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