"Jude" > wrote in message
oups.com...
> DeeDee,
>
> That's it! Sorry, I was quoting the title from memory. It's a wonderful
> cookbook; I've used about a dozen recipes from it so far. Only one
> thing about it - the author has a few definite favorite ingredients!
> She loves leeks, portobello mushrooms, canned tomatoes, blue cheese
> show up in almost every vegetable (as opposed to bean or grain) recipe!
> Also lots of whipping cream added at the end, but I'm subbing fat-free
> half and half.
>
> She's kind of funny as far as naming her recipes. Her stroganoff was a
> delicious stew of leeks, mushrooms, tomatoes with heavy cream dna blue
> cheese. (see! all her favorites!) Not quite what I think of as
> stroganoff, but good all the same. This gratin doesn't have any cheese
> in it. Not how I think of a gratin. So a few minor eccentricities, but
> well worth it, and delicious all the same!
>

I bought a book entitled "The Gourmet Slow Cooker" Simple and Sophisticated
Meals from Around the World - by Lynn Alley.
but most of the recipes are very earthy, rustic and peasant-y, IMO. The
first one I tried was "American Apple Pie Soup. I shouldn't have done it
her way because it called for allspice. I've never eaten allspice in
anything in my life that didn't make me sick. I always keep it on hand--
don't know why, because there is a known ingredient-substitute for it (I
think cloves, cinnamon & nutmeg - in what ratio I don't remember), But I did
try it. DH didn't care for it either -- it went out in the trash. I
probably tried the stupidest recipe in the book, but only because I had the
requisite Granny Smith apples on hand.
Dee Dee