Now Offering Vegan, Vegetarian & Gluten-Free Options Slow cooker recipes. S low cookers are experiencing a renaissance of sorts. New stylish cookers, recipe updates, best-selling cookbooks and nostalgia are bringing back their appeal. There are very few rules when it comes to slow cook- ing. You don't always have to brown meats, although browned meats often taste and look better. You don't need a lot of liquid to make stews and other entree foods moist: As the heat rises in slow cooked foods, the steam created drips back into the slow HEARTY VEAL STEW Make this with beef for variety or with lamb, substituting oregano for the thyme. 3 lbs. veal stew meat cut into 11/2-inch chunks salt and pepper to taste % cup flour 1 /4 cup olive oil 2 cups chopped onions 1 cup 1-inch diced carrot chunks 2 cups 1-inch diced Yukon Gold potatoes i/2 cup chopped celery 2 cups sliced fresh mushrooms 1 cup frozen peas, thawed 1 cup dry white wine 4 cups chicken broth 1 bay leaf 2 Tbsp. dried parsley flakes 1 tsp. dried thyme In a large bowl, season veal chunks with the salt and pepper. Add flour, and toss to coat the meat. Heat the oil in a large skillet over medium-high heat. Add the veal, and brown the meat on all sides. Transfer the meat to the slow cooker, and add remaining ingredients. Stir well, and adjust heat to high. Cook for 6 to 8 hours, stirring occasionally. Adjust salt and pepper to taste, and serve hot. Makes 6 to 8 servings. RED LENTIL SOUP Some people soak the lentils before cooking them. I usually skip this step and just throw them in dry. 2 Tbsp. olive oil 1 cup chopped onions 1 tsp. minced garlic i/2 cup chopped celery i/2 cup chopped carrots i/2 cup chopped red bell pepper 1 cup dried red or green lentils, rinsed and drained 8 cups water (or chicken or veg- etable broth) cooker so that even relatively dry foods don't dry out. On this week's menu are some basic foods that will make you feel warm all over. Add or substitute ingredients as personal preferences dic- tate. Any size slow cooker will work (anything from a 31/2-quart and up). Or, if you don't own a slow cooker, pre- pare these dishes over a low fire on top of your stove or in a slow 300-degree oven. Just be sure to use a tight-fitting lid, or cover your bak- ing dish well with foil. ❑ 1 15-oz. can diced tomatoes with juice 1 tsp. ground cumin 1 bay leaf salt and pepper to taste plain yogurt (garnish) hot red pepper sauce to taste (optional) Heat the oil in a large nonstick skil- let over medium-high heat. Add the onions, garlic, celery, carrots and bell pepper, and cook stirring until the vegetables are softened, about 5 min- utes. Transfer the mixture to the crock of a slow cooker, and add remaining ingredients, except yogurt and pepper sauce. Turn the soup to high, and cook for 8 hours, stirring occasionally if possible. Adjust seasonings, and serve the soup hot with a dollop of plain yogurt and hot sauce if desired. Makes 6 large servings. FRUIT COMPOTE Make this a day ahead, and reheat it on low for a couple of hours before serv- ing; it will taste like you just pulled it out of the oven. Add some whipped cream or ice cream, and you've got just about the most perfect dessert ever. nonstick cooking spray 6 cups peeled, cored and sliced Golden Delicious apples 6 cups peeled, cored and sliced pears 1 cup dried cherries 1 /2 cup sugar 1 Tbsp. grated orange peel 1 tsp. ground cinnamon Spray the bowl of a slow cooker with nonstick cooking spray. In a large bowl, combine all ingredients, and toss well. Place mixture in slow cooker, and cook on high for 4 hours until the fruit is bubbly. Serve warm with fresh whipped cream or ice cream. Makes 12 servings. All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com . NEW INTER erg JOHN D american bistro bar 22726 Woodward Ave FERNDALE Reservations @ johndbistro.com or 248.398.4070 (after 3) The LONDON CHOP HOUSE OPEN FOR LUNCH Et DINNER VALET PARKING PRIVATE DINING ROOM BOARDROOM 155 WEST CONGRESS DETROIT, MI TEL 313 962 0277 • WWWTHELONDONCHOPHOUSE COM 1883100 JN February 27 • 2014 59