Oh, wow, this came out well!

It's a recipe from a cookbook called "125 vegetarian recipes for the
slow cooker". Everything's been great so far!

It was a leek-mushroom-potato gratin, although it had nocheese in it
other than a little parmesan in the crumb topping, so I'm not quite
sure why they call it a gratin. Anyway, the potatoes & etc simmered in
veggie stock all day, soaked it in, and the texture was WONDERFUL! Very
differnt from a lot of oven-baked potato casseroles. It reminded me of
an old favorite from "The Vegetarian Epicure" - potatoes, sliced thin,
in a skillet, with a bottle of white wine poured over them, simmer for
1 1/2 hours until the liquid is absorbed. heavenly. Same texture to
these potatoes.

On the side, I served steamed snow peas with a drizzle of sesame oil
and a sprinle of sesame seeds, and a salad of sliced tomatoes with a
glob of TJ's yogurt cheese (it's like a thick greek yogurt, basically),
with some olive oil splashed on top, and then sprinkled with salt,
pepper, dried basil and fresh dill. And we each had a half a grapefruit
with chopped crystallized ginger as a refreshing palate-cleanser.

Yum!!!

I love this new cookbook!

"Jude" > wrote in message
oups.com...
> Oh, wow, this came out well!
>
> It's a recipe from a cookbook called "125 vegetarian recipes for the
> slow cooker". Everything's been great so far!

Jude, is this the book - not exactly the same title, so want to check.
125 Best Vegetarian Slow Cooker Recipes (Paperback)
by Judith Finlayson
http://www.amazon.com/gp/product/077...lance&n=283155

Thanks,
dee dee

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!

"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