Crock-Pot SCVI600BS-I Owner`s manual

VersaWare® Pro
VersaWare® Pro
© 2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions.
All rights reserved. Distributed by Sunbeam Products, Inc. doing business as
Jarden Consumer Solutions, Boca Raton, Florida 33431.
SCVI600B-SS08EM1/126547-08/9100050002482
Printed in China
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Cookbook and Owner’s Manual
Read and Keep These Instructions
www.crockpot.com
6/2/08 10:52:28 AM
SERVICE INSTRUCTIONS
1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will
void the Warranty.
2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store
where you purchased it. If you are returning the unit more than 30 days after the date of purchase,
please see the enclosed Warranty.
3. If you have any questions or comments regarding this unit’s operation or believe any repair is necessary,
please call our Consumer Service Department at 1-800-323-9519 or visit our website at www.crockpot.com.
THREE 3 YEAR EXTENDED WARRANTY
Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam
Corporation (Canada) Limited doing business as Jarden Consumer Solutions (collectively “JCS”)
warrants that for a period of three years from the date of purchase, this product will be free from defects
in material and workmanship. JCS, at its option, will repair or replace this product or any component of
the product found to be defective during the warranty period. Replacement will be made with a new or
remanufactured product or component. If the product is no longer available, replacement may be made
with a similar product of equal or greater value. This is your exclusive warranty. DO NOT attempt to
repair or adjust any electrical or mechanical functions on this product. Doing so will void this warranty.
This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not
transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance.
JCS dealers, service centers, or retail stores selling JCS products do not have the right to alter, modify or
any way change the terms and conditions of this warranty.
This warranty does not cover normal wear of parts or damage resulting from any of the following:
negligent use or misuse of the product, use on improper voltage or current, use contrary to the operating
instructions, disassembly, repair or alteration by anyone other than JCS or an authorized JCS service
center. Further, the warranty does not cover: Acts of God, such as fire, flood, hurricanes and tornadoes.
What are the limits on JCS’s Liability?
Table of Contents
Important Safeguards ..................................... 2
Before You Use Your
VersaWare® Pro Slow Cooker .................... 4
How to Use Your VersaWare® Pro
Slow Cooker .......................................................... 5
Sautéing............................................................................ 6
Slow Cooking ................................................................... 6
Roasting/Broiling ............................................................. 7
Usage Notes...................................................................... 7
JCS shall not be liable for any incidental or consequential damages caused by the breach of any express,
implied or statutory warranty or condition.
Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or
fitness for a particular purpose is limited in duration to the duration of the above warranty.
JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.
JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or
inability to use the product including incidental, special, consequential or similar damages or loss of profits,
or for any breach of contract, fundamental or otherwise, or for any claim brought against purchaser by any
other party.
Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or
consequential damages or limitations on how long an implied warranty lasts, so the above limitations or
exclusion may not apply to you.
This warranty gives you specific legal rights, and you may also have other rights that vary from province to
province, state to state or jurisdiction to jurisdiction.
How to Clean Your VersaWare® Pro
Slow Cooker .......................................................... 8
Hints and Tips ..................................................... 8
Recipes......................................................................11
How to Obtain Warranty Service
Appetizers and Side Dishes .............................................23
In the U.S.A.
If you have any questions regarding this warranty or would like to obtain warranty service, please call
1-800-323-9519 and a convenient service center address will be provided to you.
In Canada
If you have any questions regarding this warranty or would like to obtain warranty service, please call
1-800-323-9519 and a convenient service center address will be provided to you.
In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business Jarden Consumer
Solutions located in Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam
Corporation (Canada) Limited doing business as Jarden Consumer Solutions, located at 20 B Hereford
Street, Brampton, Ontario L6Y 0M 1. If you have any other problem or claim in connection with this
product, please write our Consumer Service Department. PLEASE DO NOT RETURN THIS
PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.
Classic Crock-Pot® Slow Cooker Dishes .......................14
Main Dishes ....................................................................29
Soups and Chowders .......................................................53
Beverages and Desserts....................................................58
Service Instructions ........................................64
Warranty..................................................................64
To register your product, please visit us online at www.crockpot.com.
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IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
When using electrical appliances, basic safety precautions should always be followed,
including the following:
1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles or knobs. The lid handle may get hot
while cooking; use of an oven mitt while handling is advised.
3. To protect against electrical shock, do not immerse cord, plug, or heating base in
water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow unit to cool
before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions or has been damaged in any manner. Return appliance to
manufacturer (see warranty) for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by the manufacturer may
cause fire, electrical shock, or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch heated surfaces.
10. Do not place heating base unit on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids. Always use hot pads when moving your heated slow cooker.
12. Do not use appliance for other than intended use.
13. To disconnect, turn control to OFF, then remove plug from wall outlet.
14. DO NOT expose empty crockery to high heat. Always ensure there is liquid or
food inside crockery to prevent potential cracking.
15. To prevent cracking, NEVER IMMERSE crockery in water or place under
running water if crockery has been left EMPTY on a heated stovetop or in
a heated oven for an extended period of time. Allow to cool down before
immersing in water.
16. To prevent potential cracking, NEVER freeze water or water based foods in the
VersaWare® Pro slow cooker stoneware.
17. ALWAYS use the enclosed HEAT DIFFUSER when cooking on ELECTRIC
STOVETOPS or breakage may result.
This appliance is for HOUSEHOLD USE ONLY.
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No user-serviceable parts inside. Do not attempt to service this product.
A short power-supply cord is provided to reduce the hazards resulting from
entanglement or tripping over a longer cord. AN EXTENSION
CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED
ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE
ELECTRICAL RATING OF THE SLOW COOKER. The extension cord
should not be allowed to drape over the counter or tabletop where it can be pulled on
by children or tripped over unintentionally.
POLARIZED PLUG
This appliance has a polarized plug, (one blade is wider than
the other). As a safety feature to reduce the risk of electrical
shock, this plug is intended to fit in a polarized outlet only
one way. If the plug does not fit fully in the outlet, reverse the
plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat
this safety feature or modify the plug in any way. If the plug fits loosely into the
AC outlet or if the AC outlet feels warm do not use that outlet.
IMPORTANT NOTE: Some countertop and table surfaces, such as Corian® and
other surfaces, are not designed to withstand the prolonged heat generated by certain
appliances. We recommend placing a hot pad or trivet under your slow cooker to
prevent possible damage to the surface.
NOTE: During initial use of this appliance, some slight smoke and/or odor may be
detected. This is normal with many heating appliances and will not recur after a few
uses.
NOTE: Please use caution when placing your stoneware on a ceramic or smooth
glass cook top stove, countertop, table, or other surface. Due to the nature of the
stoneware, the rough bottom surface may scratch some surfaces if caution is not
used. Always place protective padding under stoneware before setting on table or
countertop.
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Relax. Now that you have a VersaWare® Pro slow cooker, your life just got a little
easier. With the Crock-Pot® slow cooker’s new stoneware innovation, one pot
truly does it all. Whether you use it for sautéing on the stovetop, roasting in the
oven, slow cooking in the heating base, or a combination of all three, the versatile
crock cooks delicious food in the most convenient manner. And when the meal is
complete, you can use the same crock as a fashionable serving piece as well as an
easy solution for storing leftovers in the refrigerator and then reheating them in the
microwave or oven for tomorrow night’s dinner. Minimal mess, minimal cleanup.
Cooking with a slow cooker allows you to draw the fullest flavors from your food in
a braising process that consistently produces tasty results. Yet with the VersaWare®
Pro slow cooker stoneware, that’s just the beginning! In the same crock you can
also brown the meat and caramelize the vegetables as directed in many slow cooking
recipes. You can season and roast a meatloaf in the oven and then use the slow
cooker heating base to keep it warm until serving time. You can simmer soups and
stews to enhance flavor and make them table-ready by broiling cheese on top.
And the possibilities are expanded even more so with the programmable countdown
technology this VersaWare® Pro slow cooker provides. The easy-read digital timer
makes meal planning easy by showing you how much cooking time remains, and the
slow cooker automatically shifts to the “keep warm” setting when the cooking time
has elapsed. There’s no need to rush home to make sure that your dinner doesn’t
overcook because even when you’re running late, your VersaWare® Pro slow cooker is
always on time.
HOW TO USE YOUR VersaWare® Pro SLOW COOKER
Lid
Stoneware
Heat Diffuser
Heating Base
Control Panel
It’s easy to be a chef in your own home when you have a tool this versatile at your
fingertips. The VersaWare® Pro slow cooker is more than a cooking appliance; it’s
the ultimate single-pot meal solution. So relax, dinner’s almost ready!
Digital timer counts down
remaining cooking time
BEFORE YOU USE YOUR VersaWare® Pro SLOW COOKER
Before you use your slow cooker, wash the lid and stoneware in warm, soapy water
and dry thoroughly.
NEVER immerse the heating base in water or any other liquid.
Turn on and
select cooking
temperature
by turning
knob
Power
Power indicator light
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Select cooking time from
30 min to 20 hrs (in 30 min
increments) by turning knob
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SAUTÉING
1. Place the VersaWare® Pro slow cooker stoneware onto one of the large burners
on the stovetop.
IMPORTANT: When using the stoneware on an electric stovetop (coil or
ceramic), the heat diffuser (included) must be used. Place the heat diffuser onto
one of the large burners and position the stoneware on top of the heat diffuser.
2. Coat the inside of the stoneware with oil or butter and place food into the
stoneware. DO NOT heat empty stoneware on the stovetop. Always ensure there
is liquid or food inside the stoneware when heating.
3. Set the stove temperature to Low before increasing to Medium. Turn down heat
as necessary to avoid overcooking. DO NOT use your stoneware on the High
setting on stovetop burners.
4. Stir food in the stoneware often, when cooking on the stovetop.
DO NOT use metal utensils, because they will scratch the stoneware.
Stoneware
Heat Diffuser
SLOW COOKING
1. Insert VersaWare® Pro slow cooker stoneware into the heating base, place your
food into the stoneware, and plug in the unit. Turn the temperature dial to the
desired setting. Your VersaWare® Pro slow cooker has three temperature settings.
LOW is recommended for slow “all-day” cooking. One hour on HIGH equals
about 1½ to 2 hours on LOW. WARM is ONLY for keeping already cooked
food at the perfect serving temperature until you are ready to eat. DO NOT cook
on the WARM setting. Always cook with the lid on when using your stoneware
in the slow cooker heating base.
2. Turn the timer dial to the desired cooking time. The time displays in the panel
and starts to count down. The cooking time options range from 30 minutes up to
20 hours, in 30 minute intervals. When the cooking time has completed, the slow
cooker automatically shifts to the WARM setting.
NOTE: We do not recommend using the WARM setting for more than 4 hours.
NOTE: If you do not set the timer, the slow cooker will run at the temperature
setting you chose until you turn it off.
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3. When cooking is done, turn the temperature dial to OFF and unplug the unit
from the outlet. Allow the slow cooker to cool before cleaning it.
ROASTING/BROILING
The VersaWare® Pro slow cooker stoneware can also be used as a traditional roasting
pan in your oven.
USAGE NOTES
• If there is a power outage, the food may be unsafe to eat. If you are unaware of
how long the power was out, we suggest you discard the food.
• Always cook with the lid on for the recommended time. Do not remove the lid
during the first two hours of cooking.
• The removable VersaWare® Pro slow cooker stoneware is ovenproof and
microwave safe. Refer to chart below.
• Always use pot holders or oven mitts when handling the stoneware and when
moving the slow cooking base. The handles will become hot when in use.
• ALWAYS use a trivet or hot pad underneath the heated stoneware, when placing
on tables or countertops.
• Removable stoneware and lid are safe for use on stovetops*, in conventional and
microwave ovens, as well as in the refrigerator. NEVER freeze water or
water-based foods in the stoneware.
• Due to the unique manufacturing process of the VersaWare® Pro slow cooker
stoneware, you may see variations in the glazed surface. This is normal and does
not affect performance.
• Unplug when cooking is done and before cleaning.
• Do not reheat foods in your slow cooker. Use oven, stovetop, or microwave to
reheat.
• Do not overfill stoneware. To prevent spillover, do not fill stoneware higher than
¾ full.
*The heat diffuser must be used when cooking on electric stovetops (coil or ceramic).
Part
Dishwasher
Microwave
Oven Safe
Safe
Safe
Stove Top
Safe
Broiler
Safe
Lid
Yes
Yes
Yes
Yes
No
Stoneware
Yes
Yes
Yes
** Yes
Yes
** Place the stoneware on one of the large burners on Low or Medium settings only.
Always use the heat diffuser when cooking on an electric stove.
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HOW TO CLEAN YOUR SLOW COOKER
•
•
HERBS AND SPICES
•
•
•
•
ALWAYS turn off your slow cooker, unplug it from the electrical outlet, and
allow it to cool before cleaning.
The lid and VersaWare® Pro slow cooker stoneware can be washed in the
dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds or
scouring pads. A cloth, sponge, or rubber spatula will usually remove any residue.
To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
The lid will not withstand sudden temperature changes. Do not wash the lid with
cold water when it is hot.
The outside of the heating base may be cleaned with a soft cloth and warm, soapy
water. Wipe dry. Do not use abrasive cleaners.
CAUTION: Never immerse the heating base in water or other liquid.
No other servicing should be performed.
HINTS AND TIPS
•
•
•
Place vegetables near the sides or bottom of the stoneware to facilitate cooking.
Fresh herbs add flavor and color, but should be added at the end of the cooking
cycle as the flavor will dissipate over long cook times.
Ground and/or dried herbs and spices work well in slow cooking and may be
added at the beginning.
The flavor power of all herbs and spices can vary greatly depending on their
particular strength and shelf life. Use herbs sparingly, taste at end of cook cycle
and adjust seasonings just before serving.
MILK
•
•
Milk, cream, and sour cream break down during extended cooking. When
possible, add during the last 15 to 30 minutes of cooking.
Condensed soups may be substituted for milk and can cook for extended times.
PASTA AND RICE
•
•
For best rice results, use long grain converted rice or a specialty rice as the recipe
suggests. If the rice is not cooked completely after the suggested time, add an
extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20
to 30 minutes.
For best pasta results, first partially cook the pasta in a pot of boiling water until
just tender. Add the pasta to the Crock-Pot® slow cooker during the last 30
minutes of cook time.
BEANS
•
•
•
Beans must be softened completely before combining with sugar and/or
acidic foods. Sugar and acid have a hardening effect on beans and will prevent
softening.
Dried beans, especially red kidney beans, should be boiled before adding to a
recipe.
Fully cooked canned beans may be used as a substitute for dried beans.
SOUPS
•
MEATS
•
•
•
•
•
VEGETABLES
•
•
Many vegetables benefit from slow cooking and are able to develop their full
flavor. They tend not to overcook in your slow cooker as they might in your oven
or on your stovetop.
When cooking recipes with vegetables and meat, place vegetables in slow cooker
before meat. Vegetables usually cook slower than meat in the slow cooker.
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Some soup recipes call for large amounts of water. Add other soup ingredients to
the slow cooker first then add water only to cover. If thinner soup is desired, add
more liquid at serving time.
•
Trim fat, rinse well, and pat meat dry with paper towels.
Browning meat in a separate skillet or broiler allows fat to be drained off before
slow cooking and also adds greater depth of flavor.
Meat should be positioned so that it rests in the stoneware without touching the
lid.
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so
that the stoneware is always ½ to ¾ full.
The size of the meat and the recommended cook times are just estimates and
can vary depending upon the specific cut, type, and bone structure. Lean meats
such as chicken or pork tenderloin tend to cook faster than meats with more
connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on
the bone versus boneless will increase required cook times.
Cut meat into smaller pieces when cooking with precooked foods such as beans
or fruit, or light vegetables such as mushrooms, diced onion, eggplant, or finely
minced vegetables. This enables all food to cook at the same rate.
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•
When cooking frozen meats, at least 1 cup of warm liquid must first be added.
The liquid will act as a “cushion” to prevent sudden temperature changes. An
additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger
cuts of frozen meat, it may take much longer to defrost and tenderize.
FISH
•
Fish cooks quickly and should be added at the end of the cooking cycle during
last fifteen minutes to hour of cooking.
LIQUID
•
•
For best results and to prevent food from drying or burning, always ensure an
adequate amount of liquid is used in the recipe.
Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾
full, and conform to recommended cook times.
Recipes
Classic Crock-Pot® Slow Cooker Dishes ................. 14
Signature Chili ..............................................................14
Beef Stew .....................................................................15
Pot Roast .......................................................................16
Barbecue Ribs ................................................................17
Pulled Pork ....................................................................18
Mom’s Brisket................................................................19
Meatballs and Spaghetti Sauce ......................................20
Boston Baked Beans ......................................................21
Corned Beef and Cabbage.............................................22
Mulled Cider .................................................................22
Appetizers and Side Dishes .................................... 23
Brown Bread..................................................................23
Spiked and Spiced Almonds..........................................24
Roasted Summer Squash with Pine Nuts
and Romano Cheese .................................................25
Lemon Dilled Parsnips and Turnips ..............................26
Gratin Potatoes with Asiago Cheese .............................27
Sausage Stuffed Baked Yams .........................................28
Visit the Crock-Pot® slow cooker website at www.crockpot.com for additional hints,
tips and recipes or call 1-800-323-9519.
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Main Dishes ......................................................... 29
New England Chuck Roast ...........................................29
Swiss Steak ....................................................................30
Hearty Meatball Stew ...................................................31
Stuffed Veal Flank Steak ...............................................32
Boneless Chicken Cacciatore ........................................33
Chicken Parmesan with Eggplant .................................34
Sesame Chicken ............................................................35
Curry Chicken with Mango and Red Pepper ................36
Citrus Glazed Cornish Hens.........................................37
Stuffed Turkey Breast ....................................................38
Golden Duck.................................................................39
Braised Pork Shanks with Israeli Cous Cous
and Root Vegetable Stew .........................................40
Pork Roast with Fruit Medley .......................................42
Rosemary Pork with Red Wine Risotto ........................43
Stuffed Pork Chops .......................................................44
Gingered Sherry Pork Roast..........................................45
Braised Fruited Lamb....................................................46
Shrimp Etouffée ...........................................................47
Paella .............................................................................48
Cape Cod Stew .............................................................49
Herbed Turkey Breast with Caramelized
Vegetables .................................................................50
Beef Tenderloin with Merlot Jus ...................................51
Holiday Ham with Cloves and Vodka ...........................51
Basil and Mint Roasted Leg of Lamb
with Provence Vinaigrette .............................................52
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Soups and Chowders .............................................. 53
Old Fashioned Split Pea Soup.......................................53
Cauliflower Soup ...........................................................53
Plantation Peanut Soup .................................................54
Caramelized French Onion Soup ..................................55
Cheesy Tavern Soup ......................................................56
Red Bliss Potato and Leek Clam Chowder ...................57
Beverages and Desserts .......................................... 58
Tropical Tea ...................................................................58
Spiced Coffee ................................................................58
Malted Mint ..................................................................59
Poached Autumn Fruits with
Vanilla-Citrus Broth .................................................60
Vanilla Bean Custard .....................................................61
Banana Nut Bread .........................................................62
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Classic Crock-Pot® Slow Cooker Dishes
Signature Chili
Beef Stew
Add corn, substitute turkey for ground beef, or omit meat as desired. For additional heat,
add a couple of chopped chipotle peppers in adobo sauce.
1/
2
Olive oil
3 pounds hamburger
1 12-ounce can beef broth
1 teaspoon oregano
3 teaspoons chili powder
1 teaspoon cumin
5 cloves garlic
5 dashes hot sauce
1 12-ounce can of tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 red pepper, diced
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced
2 28-ounce cans crushed Italian tomatoes
2 12-ounce cans pinto beans, drained and rinsed
2 12-ounce cans of red kidney beans, drained and rinsed
cup flour
1 teaspoon salt
1 teaspoon pepper
4 pounds beef chuck, cubed
Olive oil
2 onions, sliced
1 cup mushrooms, sliced
1 cup fresh parsley, minced
6 teaspoons minced garlic
4 bay leaves
2 cups red or white wine
1 cup beef broth
1. Mix the flour, salt, and pepper. Dredge beef in flour and add coat the bottom of
the VersaWare® Pro stoneware with olive oil. Place stoneware on stovetop set to
medium-low heat. Heat oil and sear beef on all sides (in two batches).
2. Add remaining ingredients in stoneware, cover; and place stoneware in slow
cooker heating base. Cook on Low for 4-6 hours or on High for 2-3 hours.
Serves 6-8
Optional Garnishes:
Shredded Cheddar cheese
Chopped avocado
Sour cream
Chopped fresh cilantro
1. Coat the bottom of the VersaWare® Pro stoneware with olive and place on the
stovetop set to medium heat. Crumble and brown meat. Drain fat.
2. Add all other ingredients to the stoneware with meat and set in slow cooker
heating base.
3. Cover and cook on Low for 6-8 hours or on High for 2-4 hours.
4. Stir occasionally and mix well before serving. Garnish as desired.
Serves 6-8
14
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 17-18
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Pot Roast
Barbecue Ribs
Spread the contents of a small jar of horseradish around the outside of the roast before
placing in stoneware for a savory, aromatic twist on this classic.
BBQ Sauce:
Canola oil or vegetable oil
2 small red onions, finely chopped
3-4 cloves garlic, peeled and minced
1 lemon, juiced
1 cup brown sugar, packed
1/ cup cider vinegar
2
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, or to taste
1/ teaspoon chili powder
2
31/2-4 pounds pot roast
1/ cup flour
4
2 teaspoons salt
1/ teaspoon pepper
8
3 carrots, sliced
3 potatoes, quartered
2 onions, sliced
1 stalk celery, sliced
1 cup mushrooms, sliced
3 tablespoons flour
1/ cup water, beef broth or wine
4
1. Combine cup flour, salt, and pepper; coat meat.
2. Place all vegetables, except mushrooms, into VersaWare® Pro stoneware. Top
with the roast. Spread mushrooms over roast. Cover; place stoneware in slow
cooker heating base and cook on Low for 10-12 hours or on High for 6-8 hours.
3. To thicken gravy, make a paste out of 3 tablespoons flour and water and stir into
liquid in the stoneware.
Serves 6-8
1/
4
16
2 racks of baby back ribs, cut into 3-4 rib pieces
1. Coat the bottom of the VersaWare® Pro stoneware and place on stovetop set to
medium heat. Add garlic and onions and sauté until softened and lightly
browned. Stir in remaining ingredients and simmer gently for about 5 minutes.
Remove half the sauce to use for serving.
2. Transfer stoneware to slow cooker heating base. Add ribs to sauce, cover, and
cook on Low for 7-9 hours or on High for 4-6 hours.
3. To serve, cut ribs between bones and pass extra sauce.
Serves 6
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 19-20
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Pulled Pork
Pulled pork can also be done with a large pork butt or pork shoulder (6-7 pounds). Simply
cook the pork until tender, then remove and shred meat, removing any additional fat and
bone from roast, and pour off and discard all drippings from the bottom of the stoneware.
Place shredded pork back into stoneware and add your favorite bottled or homemade sauce
and heat through.
21/2 pounds pork loin, trimmed of any fat
1 14-ounce bottle of your favorite barbecue sauce
1 teaspoon brown sugar
1 tablespoon fresh lemon juice
1 medium onion, chopped
8 hamburger buns or hard rolls
1. Place the pork roast in the VersaWare® Pro stoneware. Place stoneware in slow
cooker heating base, cover, and cook on Low for 10-12 hours or on High for 5-6
hours.
2. Remove the pork roast from the stoneware, and pull the meat into shredded
pieces. Pour out any liquid in the stoneware, and combine pork with the
remaining ingredients in the stoneware. Cover and cook on High for 2 hours.
3. Serve the barbecued pulled pork on hamburger buns or hard rolls.
Serves 8
18
Mom’s Brisket
1 2-pound beef brisket, scored on both sides
4 Yukon Gold potatoes, peeled and cut into 1-inch pieces
Olive oil
2 teaspoons paprika
Water to cover meat
11/2 cups ketchup
2 large onions, diced
2 tablespoons horseradish
2 teaspoons paprika
Kosher salt and pepper to taste
1. Rub paprika over meat and place in VersaWare® Pro stoneware. Coat bottom of
stoneware with oil and place on stovetop set to medium heat. Sear meat on both
sides.
2. Add enough water to cover the meat. Add ketchup, onions and horseradish.
Place stoneware in slow cooker heating base, cover, and cook on Low for 7-9
hours or on High for 3-5 hours, until meat is tender.
3. Cool meat and cut in diagonal thin slices. (At this point, meat can be refrigerated
overnight).
4. Sprinkle potatoes with paprika and add to stoneware. Place sliced meat on top
of potatoes and place stoneware in slow cooker heating base. Cover and cook on
Low for 6-8 hours or on High for 3-4 hours, until potatoes are tender.
Serves 4
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 21-22
19
6/2/08 10:54:35 AM
Meatballs and Spaghetti Sauce
Boston Baked Beans
Meatballs:
4 pounds ground beef
2 onions, chopped
2 cups bread crumbs
1/ cup fresh Italian parsley, minced
2
4 teaspoons minced garlic
1 teaspoon black pepper
1 teaspoon dry mustard
4 eggs, beaten
Add chopped hot dogs to the beans for the traditional frank and beans favorite.
Spaghetti Sauce:
1 28-ounce can peeled tomatoes
2 tablespoons olive oil
1/ cup chopped fresh basil
2
1 teaspoon sugar
Salt and pepper
2 cloves of garlic or more to taste, finely minced
1. Combine meatball ingredients. Form into walnut sized balls. Place the meatballs
in the stoneware and set in an oven preheated to 350ºF for 20 minutes (or
meatballs can be seared in oil on the stovetop set to medium heat).
2. Combine all sauce ingredients and mix thoroughly. Pour over meatballs in
VersaWare® Pro stoneware. Place stoneware in slow cooker heating base, cover,
and cook on Low for 3-5 hours or on High for 2-4 hours.
3. Adjust seasonings and serve with cooked pasta.
Serves 8-10
20
2 pounds dried small white beans
12 cups water
2 teaspoons salt
1 cup molasses
2 tablespoons dry mustard
1/ cup dark brown sugar
2
1/ cup chopped onions
2
Olive oil
1/ cup salt pork or thick sliced bacon, chopped into small pieces
4
1. Soak beans in water in uncovered VersaWare® Pro stoneware overnight (or for
a minimum of 8 hours). After soaking, place stoneware in slow cooker heating
base, cover, and cook on Low for 3 hours. Drain liquid, reserving 1 cup, and set
aside. Remove beans and set aside
2. Coat bottom of stoneware with olive oil and add salt pork or bacon; sauté on
stovetop set to medium heat for 5-10 minutes to render fat.
3. Add 1 cup liquid from beans (saved from soaking) and remaining ingredients
including reserved beans into the stoneware. Mix together on stovetop set to
medium heat for 10 minutes until blended.
4. Remove from stovetop and place stoneware in slow cooker heating base. Cover
and cook on Low for 10-12 hours or on High for 6-8 hours.
Serves 8
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 23-24
21
6/2/08 10:54:35 AM
Appetizers and Side Dishes
Corned Beef and Cabbage
Brown Bread
12 new potatoes, quartered
4 carrots, sliced
4 pounds corned beef brisket
2 onions, sliced
3 bay leaves
8 black peppercorns
Water to cover
1 head cabbage, wedged
2 cups cornmeal
2 cups rye flour
3 teaspoons baking soda
2 teaspoons salt
2 cups whole wheat flour (natural, unbleached)
11/2 cups molasses
4 cups buttermilk
2 cups raisins
Nonstick cooking spray
1. Place potatoes and carrots in bottom of VersaWare® Pro stoneware. Add brisket,
onion, bay leaves and peppercorns.
2. Add enough water to cover. Place stoneware in slow cooker heating base, cover,
and cook on Low for 8-10 hours or on High for 4-5 hours. Add cabbage halfway
through cooking.
Serves 6-8
Mulled Cider
1 gallon apple cider
1/ cup brown sugar
3
15 whole cloves
10 whole allspice berries
5 whole cinnamon sticks
1. In a large bowl, mix cornmeal, rye flour, baking soda and salt. Once blended, add
wheat flour.
2. In a separate bowl, combine molasses and buttermilk, stir. Gradually, combine
with flour mixture and blend until smooth. Finish by folding in raisins.
3. Spray inside of VersaWare® Pro stoneware with non-stick cooking spray. Pour
and spread mixture into VersaWare® Pro stoneware. Do not cover.
4. Place stoneware in large roasting pan and fill 1/4 of the way up with water. Place
roasting pan filled with water and stoneware in oven, uncovered, and bake at
375ºF for 90 minutes or until firm.
Serves 8
1. Combine all ingredients in the VersaWare® Pro stoneware.
2. Place stoneware in slow cooker heating base, cover, and cook on High for 30
minutes and then turn to Low for up to 5 hours. The longer the spices are left in,
the stronger the “mulling”.
Serves 12-16
22
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 25-26
23
6/2/08 10:54:35 AM
Spiked and Spiced Almonds
4 tablespoons melted butter
2 pounds almonds (shelled)
1/ cup cinnamon and sugar blend
4
Seasonings Options
1/ cup seasoned salt with 1 tablespoon curry powder
4
1/ cup sugar with 2 tablespoons vanilla
4
1/ cup ancho seasoned salt with 2 tablespoons hot sauce
4
1/ cup spiced rum then roll in 1/ cup brown sugar
4
4
1/ cup taco seasonings
4
1. In VersaWare® Pro stoneware, melt butter on stovetop set to medium heat and
Sauté almonds for 15-20 minutes. Remove from stove.
2. In a separate bowl, mix and coat nuts with your favorite combination of
seasoning and place in small ramekin baking dishes. Save remaining spice
mixture for later use.
3. Stack baking cups into VersaWare® Pro stoneware, place stoneware in slow
cooker heating base, cover, and cook on Low for 4 hours.
4. Before serving, sprinkle remaining mixture onto each cup and cook on High for
1-2 hours. Hold on Warm setting until ready to serve.
Serves 10
24
Roasted Summer Squash with Pine
Nuts and Romano Cheese
Extra virgin olive oil
1 clove garlic, minced
1/ cup yellow onion, chopped
2
1 medium red bell pepper, seeded and chopped
3 medium zucchini, cut in 1/2-inch slices
3 medium summer squash, cut in 1/2-inch slices
1 teaspoon salt, divided
1/ cup pine nuts, chopped
2
1/ cup Pecorino Romano cheese, freshly grated
3
1 teaspoon dried Italian seasoning
1/ teaspoon black pepper
4
1 tablespoon unsalted butter, cut into small cubes
1. Coat bottom of VersaWare® Pro stoneware with olive oil and place on stovetop
set to medium-low heat. Add garlic, onion, and red pepper. Stir the vegetables
occasionally and sauté until onions are translucent and soft, about 10 minutes.
2. Transfer the stoneware to the slow cooker heating base and add the zucchini and
summer squash. Toss lightly.
3. In a small bowl, mix together the pine nuts, cheese, Italian seasoning, salt and
the pepper. Fold half of the cheese and nuts into the squash and sprinkle the
remaining cheese and nuts on top. Top the cheese with the butter.
4. Cover and cook on Low for 4-5 hours.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 27-28
25
6/2/08 10:54:35 AM
Lemon Dilled Parsnips and
Turnips
3 parsnips
4 turnips
2 cups chicken broth
4 tablespoons dried dill weed
1/ cup chopped scallions
4
1 teaspoon minced garlic
4 tablespoons lemon juice
4 tablespoons cornstarch
1/ cup cold water
4
1. Peel and slice parsnips and turnips into 1/2 inch sticks.
2. In VersaWare® Pro stoneware, combine chicken broth, dill weed, scallions, garlic,
and lemon juice.
3. Add parsnips and turnips. Place stoneware in slow cooker heating base, cover,
and cook on Low for 3-4 hours or on High for 1-3 hours.
4. Dissolve cornstarch in water and stir into slow cooker set to High. Cover and let
thicken for 15 minutes.
Serves 8-10
26
Gratin Potatoes with Asiago Cheese
10 slices bacon, cut into 1-inch slices
10 medium Yukon Gold potatoes, peeled and thinly sliced
1 cup Asiago cheese, freshly grated
2 cups heavy cream
Salt and freshly ground black pepper to taste
1. Add bacon to VersaWare® Pro stoneware and place on stovetop set to medium
heat. Sauté bacon until crispy and remove with a slotted spoon and set aside on a
paper towel to drain.
2. Transfer the stoneware with the bacon fat to the heating base. Layer one-fourth
of the potatoes on the bottom of the stoneware. Sprinkle one-fourth of the bacon
over the potatoes and top with one-fourth of the cheese. Salt and pepper to taste.
Continue layering until all of the potatoes, bacon, and cheese are used. Pour the
cream over all.
3. Cover and cook on Low for 7-9 hours or on High for 5-6 hours. Adjust the
seasonings to taste.
Serves 4-6
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 29-30
27
6/2/08 10:54:35 AM
Main Dishes
Sausage Stuffed Baked Yams
New England Chuck Roast
8 sweet potatoes or yams (medium to large in size)
4 tablespoons melted butter
2 tablespoons whole milk
2 eggs
2 teaspoons salt
1/ teaspoon dried oregano
2
8 ounces sausage meat (removed form casings)
1/ cup bacon bits
2
4-5 pounds beef chuck roast (string on)
2 teaspoons salt
1/ teaspoon pepper
4
11/2 cups yellow onions (cut into quarters)
2 cups carrots (cut into 2-inch pieces)
2 stalks celery (cut into 1-inch pieces)
3 bay leaves (whole)
2 tablespoons white vinegar
1 head cabbage (cut into quarters or eighths)
2 tablespoons horseradish
4 cups water
4 tablespoons flour
2 tablespoons cornstarch
Olive oil
1. Wash and trim “eyes” off potatoes. Place potatoes in VersaWare® Pro stoneware,
place in slow cooker heating base, cover, and cook on Low for 6-8 hours or on
High for 2-4 hours until tender.
2. In a separate bowl, combine remaining ingredients and mix well. Set aside in
refrigerator.
3. When yams are done, using an oven mitt to hold yam, remove one end, scoop out
soft potato, and place in bowl with sausage mixture. Set hollow potatoes carefully
aside.
4. Mix potato and sausage meat together and re-stuff yams with mixture. Place
back in VersaWare® Pro stoneware, sprinkle with bacon bits and bake, uncovered,
in oven at 400ºF for 20-25 minutes. Hold warm in slow cooker heating base
until ready to serve.
Serves 8
28
1. Season roast with salt and pepper. Coat bottom of VersaWare® Pro stoneware
with olive oil and heat on stovetop set to medium heat. Place roast in stoneware
and brown on all sides; remove stoneware from stovetop, drain, and place in slow
cooker heating base.
2. Add water, onions, carrot, celery, bay leaf, vinegar and horseradish. Cover and
cook on Low for 5-7 hours or on High for 2-4 hours.
3. One hour before serving: Add cabbage to stoneware. Mix flour and cornstarch
with 1/8 cup water, add to stoneware, cover and cook on High for remaining hour
to thicken. Slice roast and serve.
Serves 8
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 31-32
29
6/2/08 10:54:35 AM
Swiss Steak
Hearty Meatball Stew
1 3-pound to 4-pound top round or flank steak
1/ cup + 2 tablespoons flour
4
1 teaspoon salt
1/ teaspoon pepper
8
Olive oil
1 pound (16 ounces) cherry tomatoes, halved
1/ cup sliced yellow or white onion
2
1/ cup sliced celery
4
1 tablespoon steak sauce
3 pounds ground beef or ground turkey
1 cup Italian bread crumbs
4 eggs
1/ cup milk
2
1/ cup grated Romano cheese
4
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic salt
12 ounces stewed tomatoes
12 ounces tomato paste
2 cups water
2 cups beef broth
1 tablespoon Italian seasoning
1 cup carrots, chopped
1 cup onions, chopped
1/ cup celery, chopped
4
1. Cut steak into 1-inch x 1-inch cubes. Mix 1/4 cup of flour, salt, and pepper
together. Toss the steak cubes in the flour mixture to coat.
2. Coat bottom of VersaWare® Pro stoneware with olive oil. In stoneware, heat
olive oil on stovetop set to medium heat and brown steak on all sides evenly.
Remove from stovetop, drain and place stoneware in slow cooker heating base.
3. Add tomatoes onion, celery, and steak sauce. Cover and cook on Low for 6-8
hours or on High for 3-4 hours.
4. To thicken sauce, mix 2 tablespoons flour with 1/8 cup of water, then add to
stoneware and mix well to thicken, and cook for and additional 15 minutes.
Serves 8
30
1. In a bowl, combine bread crumbs, eggs, milk, cheese, salt, pepper, garlic salt with
ground beef and form into 2-inch round balls.
2. In VersaWare® Pro stoneware, place carrots, onions, and celery on bottom; then
add meatballs. Bake in oven 45 minutes, uncovered at 350ºF.
3. Remove from oven and place stoneware in slow cooker heating base. Add
remaining ingredients, cover and cook on Low for 4-6 hours or on High for 2-4
hours.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 33-34
31
6/2/08 10:54:35 AM
Stuffed Veal Flank Steak
Boneless Chicken Cacciatore
2 -21/2 pounds flank steaks
2 cups sliced portabella mushrooms
1/ cup grated Parmesan or Romano cheese
4
4-6 teaspoons pesto paste
1/ cup beef broth
4
Olive oil
2 cups bread crumbs
2 tablespoons salt
1 tablespoon pepper
4 tablespoons butter, melted
1/ cup chopped onion
4
6 boneless chicken breasts (sliced in half )
Olive oil
1 cup coarsely chopped yellow onion
4 8-ounce jars tomato basil or other marinara sauce
2 teaspoons dried oregano (crushed)
2 teaspoons dried thyme (crushed)
2 teaspoons salt
2 teaspoons pepper
2 teaspoons minced garlic
1 6-ounce can sliced mushrooms
1/ cup dry red wine (optional)
4
1 cup coarsely chopped green pepper
1. Score flank steaks against grain of meat on both sides. Pound steaks even until
3/ -inch thick and lay flat. In a bowl, mix bread crumbs, onions, butter, and
4
cheese; add beef broth to soften into stuffing. Spread pesto and bread crumb
mixture evenly over steaks, lay mushrooms evenly on top, and roll meat tight.
Fasten with string or skewers.
2. Coat bottom of VersaWare® Pro stoneware with oil, and heat on stovetop set to
medium heat. Season steak with salt and pepper and place in stoneware. Brown
on all sides.
3. Remove stoneware from stovetop, drain, and place in slow cooker heating base.
Cover and cook on Low for 7-9 hours or on High for 3-5 hours.
4. Remove string or skewers, slice, and serve.
Serves 6-8
32
1. Coat bottom of VersaWare® Pro stoneware with olive oil, heat on stovetop set to
medium heat, and brown chicken. Drain and return stoneware to slow cooker
heating base.
2. Combine all other ingredients with chicken. Place stoneware in slow cooker
heating base, cover, and cook on Low for 5-7 hours or on High for 2-3 hours.
Serves 8
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 35-36
33
6/2/08 10:54:36 AM
Chicken Parmesan with Eggplant
Sesame Chicken
6 boneless chicken breasts
2 eggs
2 teaspoons salt
2 teaspoons pepper
2 cups Italian bread crumbs
1/ cup butter
2
1/ cup olive oil
2
2 small eggplants, sliced 3/4-inch thick
2 10-ounce jars tomato basil sauce
2 cups sliced Mozzarella cheese (16 ounces shredded)
11/2 cups grated Parmesan cheese
4 chicken thighs and legs
4 chicken breasts, bone in
1 cup rice flour
8 teaspoons sesame seeds
Salt and pepper
Vegetable oil
1/ cup chopped onions
4
1/ cup chopped celery
2
1 cup chicken broth
1 teaspoon dried tarragon
1/ cup cornstarch
4
1/ cup water
4
11/2 cups sour cream
1. Slice chicken breasts into halves and then half again, lengthwise to get four
3/ -inch slices.
4
2. In a bowl, combine eggs, salt and pepper. Place bread crumbs in a separate bowl
or plate. Dip chicken in egg and then coat in bread crumbs.
3. In VersaWare® Pro stoneware, heat oil and butter on stovetop set to medium
heat, and brown chicken breast. Remove chicken and set aside on a separate
plate. Drain oil and place in stoneware in slow cooker heating base.
4. Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and
then a layer of sauce. Next, add chicken and then layer with Parmesan cheese
and sauce. Pour remaining sauce on top. Place stoneware in slow cooker heating
base, cover, and cook on Low for 6 hours or on High for 2-4 hours. Before
serving, top with Mozzarella cheese, cover, and broil in oven for 15 minutes to
melt.
Serves 6-8
34
1. Wash chicken, separate thigh and leg, split breasts.
2. Mix rice flour, sesame seeds, salt and pepper. Coat chicken in mixture.
3. Coat bottom of VersaWare® Pro stoneware with vegetable oil and heat on
stovetop set to medium heat. Brown chicken in oil until golden. Remove from
stovetop, drain oil, and place stoneware in slow cooker heating base.
4. Add onion, celery, chicken broth and tarragon. Cover and cook on Low for 7-8
hours or on High for 3-4 hours.
5. Dissolve sour cream and cornstarch in water. Add to stoneware, cover, set back in
slow cooker heating base set to High and let thicken (about 15-20 minutes).
Serves 4-6
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 37-38
35
6/2/08 10:54:36 AM
Curry Chicken with Mango and
Red Pepper
Olive oil
6 chicken thighs, or boneless skinless chicken breasts
1 8-ounce bag of frozen mango chunks, defrosted and drained
1/ cup raisins
3
1 shallot, thinly sliced
2 red pepper, cored and diced
Fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1/ teaspoon curry powder
2
1 teaspoon cumin
1/ teaspoon whole cloves
2
3/ cup chicken stock
4
1 tablespoon cider vinegar
1/ teaspoon cayenne pepper (optional)
4
Salt and pepper
Fresh cilantro leaves to garnish (optional)
1. Rinse, dry, and season the chicken with salt and pepper.
2. Coat bottom of VersaWare® Pro stoneware with olive oil, and place on stovetop
set to medium heat. Add the chicken and lightly brown, about 3 minutes per
side.
3. Transfer stoneware with chicken to slow cooker heating base and top with
mango chunks, raisins, shallot, and red pepper.
4. Combine remaining ingredients in a bowl, whisk to combine, and pour over
chicken.
5. Cover and cook on High for 3 4 hours or on Low for 6-8 hours.
6. Remove chicken to serving dish. Using a slotted spoon, spoon the peaches,
raisins, and some of the juice onto the chicken and serve. Garnish with cilantro.
Serves 4
36
Citrus Glazed Cornish Hens
4 Cornish game hens (frozen or fresh)
1 pound packaged stuffing mix
1/ cup butter, melted
2
1/ cup brown sugar
4
4 tablespoons lime juice
4 tablespoons orange juice
4 teaspoons soy sauce
1 tablespoon raspberry jam
1/ cup chicken broth
2
1. Thaw hens if needed. Prepare stuffing mix as directed on package and set aside.
2. In VersaWare® Pro stoneware, mix butter, brown sugar, lime juice, orange juice,
soy sauce and raspberry jam. Cook on stovetop set to low-medium heat until
glaze thickens and is smooth (about 10-15 minutes).
3. Brush hens with glaze and place into stoneware upside down. Pour chicken
broth into bottom of stoneware around hens and place stoneware in slow cooker
heating base.
4. Cover and cook on Low for 6-7 hours or on High for 2-3 hours and occasionally,
about every 1-2 hours, brush hens with glaze from bottom of stoneware if
desired. Remove and serve with stuffing.
Serves 6
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 39-40
37
6/2/08 10:54:36 AM
Stuffed Turkey Breast
Golden Duck
1 turkey breast (without wings or legs, bone in)
Olive oil
1/ cup finely chopped onions
2
1/ cup finely chopped celery
2
2 pounds packaged stuffing mix
2 tablespoons salt
2 tablespoons pepper
24-inch x 30-inch cheesecloth roll
2 tablespoons Kosher salt
2 tablespoons paprika
2 tablespoons butter
2 teaspoons cornstarch
3-4 pounds duck, sliced lengthwise in half
1 12-ounce can dried apricots
2 tablespoons grated orange peel
1/ cup honey
4
1/ teaspoon seasoned salt
2
3 12-ounce cans cling peaches (separate juice and peaches)
2 bananas, peeled and cut into 1/2-inch slices
2 tablespoons soy sauce
2 tablespoons cornstarch
1/ cup water
4
1. On stovetop set to medium heat, in VersaWare® Pro stoneware, add oil to coat
bottom and sauté onions and celery. Remove from stovetop and add stuffing
mix. Season with salt and pepper.
2. Make 5-6 deep slices across turkey breast, horizontally, all the way to the
breastbone. Place stuffing into slices and pack tightly. Sprinkle paprika and salt
over top of turkey breast and wrap in cheesecloth.
3. Place meat in VersaWare® Pro stoneware, place stoneware in slow cooker heating
base, cover, and cook on Low for 7-9 hours or on High for 3-5 hours. (Internal
temperature should be 185ºF). Remove stoneware from base and unwrap breast
from cheese cloth. Place breast back in stoneware and brown in oven set to
400ºF for 20 minutes.
4. To make gravy, remove drippings and thicken with 2 teaspoons cornstarch.
Serves 8
38
1. Place duck, split side down, in bottom of VersaWare® Pro stoneware and poke
holes with a fork along entire duck.
2. In a bowl, combine apricots, orange peel, honey, soy, seasoned salt and mix.
3. Brush over duck breast, coating evenly. Place stoneware in slow cooker heating
base, cover, and cook on Low for 7-8 hours or on High for 3-4 hours, or until
tender (internal temperature of 185ºF).
4. Place a saucepan on stovetop set to medium heat, add apricot glaze, cornstarch
and water. Cook until thickened and add peaches and bananas. Use reserved
peach juice to thin if necessary. Pour over duck halves and serve.
Serves 6
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 41-42
39
6/2/08 10:54:36 AM
Braised Pork Shanks with Israeli
Cous Cous and Root Vegetable Stew
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant
in New York City.
2 cups water
Pinch salt
11/3 cup Israeli couscous (or regular couscous)
4 24-ounce pork shanks, bone in, skin removed
Coarse salt
Freshly ground black pepper
1 cup olive oil
4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside
for later in this recipe)
1 Spanish onion, peeled and quartered
4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this
recipe)
4 cloves garlic, peeled and smashed
2 cups dry white wine
1/ cup distilled white vinegar
4
1/ cup tomato paste
4
1-11/2 quarts low sodium chicken broth (amount will vary depending on the size of
the shanks)
2 tablespoons mustard oil (available from Middle Eastern shops - this dish can be
made without this item)
1 tablespoon whole black peppercorns
Pork Shanks:
1. Season the shanks well with salt and pepper.
2. Place the VersaWare® Pro stoneware on stovetop set to medium-low heat, add
the oil and heat until hot but not smoking. Add the shanks and brown on all
sides. Remove and set aside.
3. Pour off all but about 2 tablespoons of the oil. Add half of the carrots, half of the
celery, the onion and garlic and cook on stovetop over a medium-low heat until
the vegetables are soft but not brown, about 5 minutes.
4. Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns
and bring to a boil, stirring and scraping up any browned bits stuck to the bottom
of the pan. Return the shanks to the stoneware and place stoneware on heating
base. Cover; cook on High for 2 hours, turning the shanks every 20 minutes or
so.
5. Remove the shanks, strain out all of the solids from the braising liquid, and add
in the uncooked carrot and celery. Place the shanks back in stoneware and onto
slow cooker heating base and cover.
6. Cook on High for 1 hour. Check the shanks for doneness: remove one and place
it on a plate. The meat should be very soft but still attached to the bone.
7. To serve; add the precooked couscous to the stoneware just to reheat, about 3-4
minutes. Using a slotted spoon remove some of the couscous, carrot and celery
and place in the bottom of a shallow bowl. Place a pork shank on top of that and
then spoon 2-3 ounces of the braising liquid into the bowl.
Serves 4
Cous Cous:
1. Place the VersaWare® Pro stoneware on stovetop set to medium-low heat. Add
2 cups of water and a pinch of salt and bring to a boil.
2. Add 11/3 cups of Israeli couscous and cook, stirring until tender about 6-8
minutes. Drain and use immediately or rinse under cold water and reserve for
later use.
Recipe is continued on next page.
40
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 43-44
41
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Pork Roast with Fruit Medley
Brine
1/ cup kosher or course salt
2
2 tablespoons sugar
2 bay leaves
1 teaspoon dried thyme
1 cup water
Rosemary Pork with Red Wine
Risotto
Olive oil
6 sprigs fresh rosemary
1 (3 pounds) boneless pork loin
1 teaspoon salt
1 teaspoon pepper
1 4-pound pork roast
Olive oil
2 cups green grapes
1 cup dried apricots
1 cup dried prunes
2 cloves garlic - minced
1 cup red wine
Juice of 1/2 lemon
Risotto:
2 tablespoons butter, divided
3 cloves garlic, minced
1/ cup onion, minced
2
1 cup Arborio rice
2 cups chicken broth
1 cup fruity red wine
3/ cup freshly grated Parmesan cheese
4
1. Combine brine ingredients in a large zip top bag, plastic or glass container (do
not use a metal container). Add the pork roast and let marinate overnight or up
to 2 days in the refrigerator. Remove roast from brine.
2. Coat bottom of VersaWare® Pro stoneware with olive oil and set on the stovetop
over medium heat. Add pork roast and cook, turning, until the roast is browned
on all sides, about 5-10 minutes. Place stoneware in heating base.
3. Top the roast with the dried fruits and remaining ingredients and stir a bit to
combine liquids.
4. Cover; cook on Low for 3-5 hours or on High for 7-9 hours. Serve over rice or
couscous.
Serves 6-8
1. Coat bottom of VersaWare® Pro stoneware with olive oil and cook on stovetop
over medium-high heat. When the oil is hot, add 3 sprigs of rosemary and place
the pork roast on top of them. Season with the salt and pepper. Brown the pork
roast on all sides. Place stoneware in slow cooker heating base.
2. Deglaze the pan on the stove by adding 1/4 cup of the chicken broth to the hot
pan and stirring rapidly with a whisk, loosening the browned bits of pork.
3. Add 1 tablespoon of butter, the garlic and onion and cook, stirring with a spoon,
until the onion is translucent. Add the rice and stir well. Cook until the rice just
begins to brown, about 2 minutes. Stir in the remaining chicken broth and wine.
Remove from heat and pour into the slow cooker around the roast.
4. Place cover on slow cooker and cook on High for 3-4 hours, stirring occasionally.
The internal temperature of the pork should register 170ºF. When the cooking
time is done, remove the roast, slice, and keep warm on a platter. Remove and
discard the rosemary.
5. Stir the remaining butter and Parmesan cheese into the rice. Spoon the risotto
around the roast slices and garnish with the remaining fresh rosemary sprigs.
Serves 6
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
42
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6/2/08 10:54:36 AM
Stuffed Pork Chops
Gingered Sherry Pork Roast
6 2-inch thick pork chops (bone-in)
1 8-ounce can creamed corn
11/2 cups bread crumbs
1/ cup chopped scallions
8
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground sage
4-8 teaspoons water (for bread crumbs)
1/ cup apple juice
4
Extra virgin olive oil
1 clove garlic, chopped
21/2 pounds pork roast
1 cup sherry
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons fresh ground ginger
1/ teaspoon fresh ground black pepper
4
12 baby carrots
12 baby red potatoes
1 onion, peeled and chopped
2 tablespoons fresh chives, chopped
1. Preheat broiler. With a sharp knife, cut a pocket into the center of each pork
chop by slicing horizontally along the chop.
2. In a bowl, combine bread crumbs, corn, scallions, salt, pepper and sage. Mix and
add water until moist and “sticky”. Stuff bread crumb mixture into pocket of
each pork chop and place chops in VersaWare® Pro stoneware.
3. Place stoneware in broiler and cook until the chops are browned, about 10-15
minutes in the oven. Remove from oven, add apple juice, and place stoneware in
slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for
3-4 hours and serve. (You can substitute an 8-ounce can of apple pie filling for
the creamed corn if desired).
Serves 6-8
44
1. Coat bottom of VersaWare® Pro stoneware with oil and place on stovetop set to
medium heat. Once the oil is hot, add the pork roast and sear each side of the
meat to golden brown, about 3-4 minutes per side. Remove the roast and set
aside.
2. Transfer the stoneware to the slow cooker heating base and add the carrots,
potatoes and onions.
3. In a small bowl, whisk together the sherry, hoisin sauce, soy sauce, ground ginger,
and black pepper.
4. Place the seared pork roast on top of the vegetables, and pour the sherry sauce
over the top. Cover and cook on Low for 6-8 hours or on High for 4-5 hours.
Baste occasionally with the sherry sauce.
5. To serve, remove the roast and let it stand for 10 minutes. Slice the pork roast
and return it to the stoneware with the vegetables and sauce. Garnish individual
servings with the chives.
Serves 4
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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6/2/08 10:54:36 AM
Braised Fruited Lamb
Shrimp Etouffée
1 lamb leg/shanks (approx. 4 pounds)
2 tablespoons salt
2 tablespoons pepper
6 tablespoons extra virgin olive oil
1 cup dried apricots
1 cup dried figs
1/ cup raspberry jam
4
11/2 cups water
1/ teaspoon allspice
2
1/ teaspoon cinnamon
2
8 tablespoons white vinegar or white wine
Vegetable oil
1 cup finely chopped onion
1/ cup finely chopped celery
2
1/ cup finely chopped green bell pepper
2
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cornstarch
3/ cup fish or chicken stock
4
1 pound large shrimp, peeled and deveined
1 cup thinly sliced green onions
1/ cup chopped fresh parsley
4
1/ teaspoon hot sauce
2
1/ teaspoon salt or to taste
4
Hot cooked rice
1. Preheat broiler. Brush oil on lamb shanks and season with salt and pepper. Place
in VersaWare® Pro stoneware and broil in oven to brown, about 5 minutes per
side. Remove from oven and place stoneware in slow cooker heating base.
2. Add dried fruits.
3. In a bowl, combine water, vinegar, allspice, cinnamon and jam. Pour over lamb
shanks. Cover and cook on Low for 8-9 hours or on High for 4-5 hours.
Serves 6-8
46
1. Coat bottom of VersaWare® Pro stoneware with oil and place on stovetop set to
medium heat. Add onion, celery, bell pepper, and garlic. Cook 8-10 minutes or
until tender, stirring frequently. Stir in tomato paste and cook 1 minute.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 5-6
hours or on High for 2-3 hours.
3. In small bowl, combine cornstarch and stock, stirring until smooth. Set slow
cooker to High and stir in cornstarch mixture. Stir in shrimp, green onions,
parsley, hot sauce and salt. Cook 15 minutes or until shrimp is just cooked,
stirring frequently. Serve over hot cooked rice.
Serves 4
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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6/2/08 10:54:36 AM
Paella
Cape Cod Stew
4 cups chicken breast, cut into 1-inch cubes
1 cup onion, chopped
1 cup tomatoes, chopped
4 cups whole clams (de-shelled)
1 pound shrimp (uncooked, peeled and de-veined)
4 cups cooked rice
1/ teaspoon saff ron
4
1/ teaspoon dried oregano
2
1 teaspoon salt
1 teaspoon pepper
4 teaspoons pimentos, chopped
1 cup (or 2 8-ounce cans) lobster meat
1 cup scallops
2 pounds uncooked, cleaned and de-veined shrimp
2 pounds fresh cod fish (or other fish)
1 pound mussels or hard shelled clams
3 uncooked lobsters (11/2 to 21/2 pounds each)
1/ cup chopped carrots
2
1/ cup chopped onions
2
2 teaspoons crushed or minced garlic
2 1-pound cans of chopped tomatoes
4 cups beef broth
4 bay leaves
1/ cup chopped cilantro
2
1 teaspoon dried thyme
2 tablespoons sea salt
2 teaspoons lemon juice
1/ teaspoon saff ron
2
1. In VersaWare® Pro stoneware, combine all ingredients (except rice, shrimp, and
lobster). Place stoneware in slow cooker heating base, cover, and cook on Low
for 6 hours or on High for 2-4 hours.
2. Add rice, shrimp and lobster. Cover and cook on High for an additional 15
minutes or until shrimp are pink and firm.
Serves 8
48
1. In a bowl, cut shrimp and fish into bite size chunks and place in refrigerator.
Remove lobster tails and claws and chop tail into 2-inch pieces. Separate claws
at the joints and place in a large bowl. Add mussels or clams to bowl and set
aside in refrigerator.
2. In VersaWare® Pro stoneware, combine all other ingredients, cover, place in the
slow cooker heating base and cook on Low for 7 hours.
3. Add the seafood, cover, place in slow cooker heating base, and cook on High for
45 minutes to 1 hour or until seafood is just cooked through.
Serves 8
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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6/2/08 10:54:36 AM
Your VersaWare® Pro stoneware is also a great tool to use when preparing traditional
roasts in the oven. Your favorite roasting recipes may taste even better when prepared in
the VersaWare® Pro stoneware because of its unique qualities that distribute heat evenly,
allowing for crisper outsides and moister insides without burning or overcooking. Here are
some to try!
Herbed Turkey Breast with
Caramelized Vegetables
1 6-pound turkey breast
1 garlic clove, peeled
1 sprig thyme
1 sprig rosemary
1 lemon
Chili powder
Salt and pepper
4 carrots, peeled and chopped
4 stalks celery, chopped
1 onion, peeled and chopped
Kosher salt and pepper
2 cups chicken broth
1. Preheat oven to 425ºF. Place turkey breast in center of VersaWare® Pro
stoneware. Tuck garlic clove, thyme and rosemary under breast cavity. Squeeze
juice of lemon on top of breast. Sprinkle chili powder and salt and pepper on top
of breast. Scatter carrots, celery and onion around breast and season vegetables
and turkey with salt and pepper. Place in oven and roast for 20 minutes.
2. Turn heat down to 350ºF and pour in chicken broth.
3. Cook until turkey reaches an internal temperature of 180ºF. Serve with herb
roasted potatoes.
Serves 6
50
Beef Tenderloin with Merlot Jus
beef tenderloin roast, 6-7 pounds
3-4 cloves garlic, sliced lengthwise and slivered
Kosher salt and pepper
Olive oil
2 cups Merlot wine
1/
2
1. Preheat oven to 375ºF. With a thin sharp knife, pierce meat all around and stud
with garlic. Season with salt and pepper generously.
2. Coat bottom of VersaWare® Pro stoneware with olive oil and place on stovetop
set to medium heat. Sear meat on all sides, reducing heat if necessary.
3. Place stoneware in the oven and cook until meat reaches desired doneness or
until meat thermometer registers 140ºF for rare, approximately 35-45 minutes.
Remove meat, cover with foil to keep warm and let rest for 5 minutes.
4. Pour 2 cups Merlot into stoneware and bring to a boil on stovetop set to medium
heat. Reduce by half.
5. Serve sliced beef with Merlot jus, green salad and garlic mashed potatoes.
Serves 6-8
Holiday Ham with Cloves and
Vodka
1 fully cooked ham, 5-6 pounds, outer skin and fat removed and scored in a diamond
pattern around top and sides
3-4 tablespoons whole cloves
1/ cup vodka
2
1/ cup brown sugar, packed
2
1. Preheat oven to 350ºF.
2. Press whole cloves into ham and place ham into in VersaWare® Pro stoneware.
Combine vodka and brown sugar; set aside.
3. Cover and cook in oven for 1 hour (or in slow cooker heating base on Low for
7-8 hours or on High for 4-5 hours).
4. Pour glaze over ham and cook for an additional half hour, basting often, or until
internal temperature is over 160ºF.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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6/2/08 10:54:36 AM
Soups and Chowders
Basil and Mint Roasted Leg of
Lamb with Provence Viniagrette
cup balsamic vinegar
4 cloves garlic, peeled and chopped
1/ bunch fresh mint, chopped
2
1 bunch basil, chopped
1/ cup olive oil
3
1 boneless leg of lamb, tied, 6-7 pounds
Kosher salt and black pepper
1/
4
Provence Vinaigrette:
2 plum tomatoes, diced
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar
Pinch sugar
1/ cup extra virgin olive oil
4
1/ bunch fresh mint, finely chopped
2
1. To prepare marinade, place balsamic vinegar and garlic in a medium, non-reactive
bowl. Whisk ingredients until blended. In a slow, steady stream, pour in olive oil
while whisking continuously until mixture is emulsified and thickened. Stir in
basil and mint. Season with salt and pepper.
2. Place leg of lamb and marinade in a plastic zipper bag and refrigerate several
hours or overnight.
3. Preheat oven to 400ºF. Remove roast from marinade and place roast in
VersaWare® Pro stoneware. Discard leftover marinade.
4. Cook roast in oven until desired doneness, or until meat thermometer registers
140ºF for medium rare.
5. For vinaigrette, place tomatoes, mustard, champagne vinegar and sugar in a
medium sized, non-reactive bowl. Add olive oil in a slow, steady steam while
whisking continuously until emulsified and slightly thickened. Add mint. Taste
and add additional sugar if necessary. Stir in mint.
6. To serve, slice lamb roast and top with vinaigrette.
Serves 6-8
52
Old Fashioned Split Pea Soup
2 pounds dried split peas
1 cup ham, chopped
1/ cup onion, chopped
2
1/ cup celery, chopped
2
4 quarts chicken stock
2 teaspoons salt
2 teaspoons pepper
1. Combine all ingredients into VersaWare® stoneware and set in slow cooker
heating base. Cover and cook on Low for 8-10 hours or on High for 4-6 hours,
until peas are very soft.
2. Mix with hand mixer or hand blender on low speed until smooth.
Serves 8
Cauliflower Soup
2 heads cauliflower, cut into small florets
3/ cup celery, chopped
4
3/ cup onion, chopped
4
2 teaspoons salt
2 teaspoons pepper
2 quarts chicken stock
2 cups milk or light cream
1 teaspoon Worcestershire sauce
1. Combine cauliflower, celery, onions, salt, pepper and chicken stock in
VersaWare® Pro stoneware. Place stoneware in slow cooker heating base, cover,
and cook on Low for 7-8 hours or on High for 3-4 hours.
2. Using a hand mixer or hand blender, puree ingredients until smooth; add in
milk and Worcestershire sauce. Mix again until smooth. Cook on High for an
additional 15-20 minutes before serving.
Serves 8
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 55-56
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6/2/08 10:54:36 AM
Plantation Peanut Soup
Caramelized French Onion Soup
6 cups chicken broth
1/ cup celery, chopped
2
1/ teaspoons salt
2
1/ cup onion, chopped
2
4 tablespoons butter
1 cup peanut butter, chunky
2 cups light cream
1/ cup flour
2
1/ cup water
2
1 cup peanuts, chopped (reserve 1/2 cup for garnish)
4 extra-large sweet onions, peeled
4 tablespoons butter
2 quarts beef or vegetable broth, divided
2 cups dry white wine
2 cups water
1 tablespoon fresh thyme leaves, minced
6 cups large seasoned croutons
1 cup Swiss or Gruyere cheese, shredded
1. Combine all ingredients (except flour and water) in VersaWare® Pro stoneware.
Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
2. In a separate bowl, combine flour and water and mix into soup, stirring well.
Cook on High for an additional 20-25 minutes to thicken, stirring occasionally.
Garnish with chopped peanuts and serve.
Serves 8
54
1. Cut each of the onions in half and then half again. Cut each quarter into 1/4-inch
thick slices.
2. Add butter to VersaWare® Pro stoneware and place on stovetop set to mediumlow heat. Stir every 7-8 minutes, and cook until onions are soft and caramelized,
about 45-50 minutes. Add the wine and let the liquid reduce almost completely,
about 15 minutes.
3. Add the broth, water, and thyme to the stoneware. Transfer the stoneware to the
slow cooker heating base, cover, and cook on High for 21/2 hours or until the soup
is thoroughly heated.
4. Just prior to serving, top soup with croutons and sprinkle cheese over the
croutons. Preheat the oven broiler and place the stoneware under broiler. Broil
until the cheese is melted and golden. Serve immediately.
Serves 8-10
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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Cheesy Tavern Soup
cup celery, chopped
cup carrots, chopped
cup green peppers, chopped
cup onion, chopped
4 tablespoons olive oil
64 ounces chicken broth
4 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
1/ cup flour
2
4 cups grated Cheddar cheese
2 cans beer (room temperature)
1/
2
1/
2
1/
2
1/
2
1. On stovetop set to medium heat, sauté celery, carrots, onions, and peppers in olive
oil in VersaWare® Pro stoneware until tender.
2. Add remaining ingredients (except flour and cheese) into stoneware and place in
slow cooker heating base. Cover and cook on Low for 6 hours or on High for
2-4 hours.
3. Dissolve flour in a small amount of water and add to soup, stirring in well.
4. Top with grated cheese and place in preheated broiler for 10-15 minutes to melt
cheese.
Serves 8
Note: when using an electric stovetop, the heat diffuser
56
MUST ALWAYS be used with the VersaWare® Pro stoneware.
SCVI600B-SS_08EM1.indd 59-60
Red Bliss Potato and Leek Clam
Chowder
Olive oil
4 slices smoked bacon, cut into 1-inch pieces
2 6-ounce cans minced clams, drained, liquid reserved
2 cups red bliss potatoes, cut into 1/2-inch cubes
1 cup leeks, finely chopped
1 cup celery, chopped
2 carrots, peeled and finely chopped
1 teaspoon sugar
1 teaspoon salt
1/ teaspoon black pepper
2
2 cups water or clam juice
1 cup dry milk powder
1/ cup flour
3
1 cup chilled water
3 cups cream
Ground paprika
1. Cover bottom of VersaWare® Pro stoneware with oil and place on stovetop set
to medium heat and add bacon. Sauté bacon until crispy, remove with a slotted
spoon, and set aside on a paper towel to drain. Cool and reserve in refrigerator
for garnish.
2. Place the clams in a small mixing bowl and cover with plastic wrap. Chill in the
refrigerator while preparing the soup.
3. Place the reserved clam liquid in the stoneware and add the potatoes, leeks, celery,
carrots, sugar, salt and pepper. Mix thoroughly to blend. Stir 1 cup of the water.
4. Place the stoneware in slow cooker heating base, cover, and cook on Low for 7-8
hours or on High for 4-5 hours.
5. In a medium mixing bowl, combine the dry milk and flour. Gradually whisk
in 1 cup of chilled water. Add this mixture to the soup and stir to combine.
Cover and cook on High 20-30 minutes, or until thickened and very smooth.
Meanwhile, remove bacon from refrigerator and allow chowder to come to room
temperature. Stir soup occasionally. Add the clams and the cream and cook for
an additional 10-15 minutes.
6. To serve, ladle the soup into 6 individual bowls, dust each with the paprika and
crumble the bacon evenly over each serving.
Serves 6-8
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
57
6/2/08 10:54:36 AM
Beverages and Desserts
Tropical Tea
Malted Mint
1 gallon hot water
12 tea bags (strings and labels removed)
2/ cup sugar
3
6 tablespoons honey
1 mango sliced
21/2 cups pineapple juice
1 orange, sliced (1/2-inch thick slices)
1 can sliced pineapple
1 star fruit, sliced (1/2-inch thick slices)
1 bunch fresh mint leaves
24 chocolate covered mint patties
1/ gallon milk
2
2 cups crushed malted milk balls
1 cup chocolate peppermint patty candies
1 tablespoon vanilla extract
2 cups whipping cream or non-dairy topping
1 teaspoon peppermint extract
1. Dice mango and pineapple, then combine all ingredients (except mint leaves) in
VersaWare® Pro stoneware.
2. Place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
Serve from VersaWare® Pro with mint leaves as garnish.
Serves 10
1. In VersaWare® Pro stoneware, combine all ingredients (except whipping cream).
Place stoneware in slow cooker heating base, cover, and cook on Low for 2 hours.
Whip with hand mixer to froth.
2. Spoon in whipping cream and serve from VersaWare® Pro stoneware. Hold on
Warm.
Serves 8
Spiced Coffee
1 gallon coffee
1/ cup chocolate syrup
2
2/ cup sugar
3
6 cinnamon sticks
3 teaspoons whole cloves
1 teaspoon anise flavoring
2 cups whipped cream or non-dairy topping
1 teaspoon orange zest
1 teaspoon lemon zest
4 tablespoons vanilla extract
1/ cup cocoa powder
4
1/ cup spiced rum (optional)
4
1. Combine all ingredients (except whipped cream and vanilla) in VersaWare® Pro
stoneware. Place stoneware in slow cooker heating base, cover, and cook on Low
for 3-4 hours.
2. In a bowl, combine whipped cream and vanilla and refrigerate. When ready to
serve, ladle into coffee cups and top with a dollop of whipped vanilla cream and
dust with cocoa powder.
Serves 10
58
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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6/2/08 10:54:37 AM
Poached Autumn Fruits with
Vanilla-Citrus Broth
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant
in New York City
2 Granny Smith apples, peeled, cored (reserve cores), and halved
2 Bartlett pears, peeled, cored (reserve cores), and halved
1 orange, peeled and halved
5 tablespoons honey
1 vanilla bean, split and seeded
1 cinnamon stick
1/ cup sugar
3
Water, enough to cover fruit
Vanilla ice cream
1. Add apple and pear cores to the VersaWare® Pro stoneware. Squeeze the juice
from the orange halves into the stoneware and add the orange halves, honey,
vanilla bean and seeds, cinnamon stick, and sugar. Add the apple and pear halves
and add just enough water to cover the fruit.
2. Stir lightly to combine and place stoneware in slow cooker heating base. Cover
and cook on High for approximately 2 hours and test for doneness. Test with a
knife to ensure fruit is tender.
3. Remove the fruit halves and reserve. Strain and reserve the poaching liquid, and
pour liquid back into the stoneware. Discard solids. Place stoneware on stovetop
set to low heat and simmer gently until the liquid reduces by half and thickens.
4. Dice the apple and pear halves and add them back into the reduced poaching
liquid just long enough to re-warm the fruit. Drain and reserve the liquid from
the fruit.
5. For individual servings, place fruit dice in bottom of bowl. Pour sauce around
fruit and finish with a scoop of your favorite vanilla ice cream.
Serves 4-6
60
Vanilla Bean Custard
4 cups milk
1 cup heavy cream
7 eggs slightly beaten
1 cup sugar
4 teaspoons vanilla
4 vanilla bean stalks, scrapped
1/ teaspoon salt
4
1/ cup brown sugar
2
Nonstick cooking spray
Optional coconut or nutmeg for topping
1. Pour milk and cream into VersaWare® Pro stoneware and cook on stovetop over
medium-low heat until scalding (just below boiling 200ºF); set aside and let cool.
2. In a bowl combine eggs, salt, sugar, vanilla and vanilla bean, slowly add the cooled
milk.
3. Rinse VersaWare® Pro stoneware and dry, spray with nonstick spray, and pour
in custard mixture. Place stoneware in slow cooker heating base, cover, and cook
on High for 2 -3 hours. Custard is done when a knife comes out clean when
inserted.
4. To finish, sprinkle brown sugar on top and place in oven on broil uncovered for
2-3 minutes to caramelize the sugar on top of the custard.
5. Add nutmeg or coconut on top when serving. Serve warm.
Serves 8-10
Note: when using an electric stovetop, the heat diffuser
Note: when using an electric stovetop, the heat diffuser
MUST ALWAYS be used with the VersaWare® Pro stoneware.
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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6/2/08 10:54:37 AM
Banana Nut Bread
Notes
cup shortening
1 cup sugar
4 eggs
31/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed ripe bananas
3-4 cups water
Chopped walnuts
2/
3
1. In a bowl, combine shortening and sugar until blended. Add in eggs and beat
with electric mixer on low until smooth. Gradually add in remaining ingredients,
mixing thoroughly until forming a smooth batter.
2. Grease a 4-inch by 8-inch bread pan and add batter. Cover with foil, place in
VersaWare® Pro stoneware, and add water around bread pan.
3. Place stoneware in slow cooker heating base, cover, and cook on High for 3-4
hours, until bread is firm and toothpick inserted comes out clean. Remove and
let cool, then take bread out of pan, slice, and serve with butter or cream cheese
and chopped walnuts.
Serves 8
Note: when using an electric stovetop, the heat diffuser
62
MUST ALWAYS be used with the VersaWare® Pro stoneware.
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