As the weather cools, nothing warms the home like the smell of food that’s been slow cooked all day.
Adapted from a recipe by Thomas Keller, chef/owner of The French Laundry. Serves 8-10
- 4 pounds boneless pork shoulder, cut into 8 pieces
- kosher salt and freshly ground pepper, to taste
- 2 tablespoons canola oil
- 1 cup panko
- 4 ounces thick-cut bacon, cut crosswise into 1/2-inch strips
- 4 cups coarsely chopped yellow onions
- 2 cups dry white wine
- 1/4 cup tomato paste
- 1 can (35 ounce) peeled and chopped Italian plum tomatoes, drained
- 2 cups chicken broth
- 12 cups cooked small white beans, drained
- 1 1/2 pounds fully cooked Spanish-style chorizo sausage links, halved on the diagonal
- 1 garlic head, halved crosswise
- 1/4 cup chopped fresh flat-leaf parsley
- 1 pound baguette, cut into 1/2-inch-thick slices
- extra-virgin olive oil for brushing
Season the pork generously with kosher salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides. Transfer to a platter. Repeat with the remaining pork.
Add the onions and 1 teaspoon kosher salt to the insert and cook until golden brown and softened. Add the wine and simmer until reduced by half. Stir in the tomato paste, tomatoes, and broth. Remove the insert from the heat and add the beans, pork, chorizo, and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley and season with salt and pepper. Preheat the broiler. Brush the baguette slices with olive oil and arrange oiled side up, on top of the cassoulet, overlapping them. Broil 4–6 minutes. Cool for 30 minutes before serving.
Adapted from a recipe from Williams-Sonoma Kitchen. Serves 8-10
- 4–5 pounds lean ground beef
- 5 garlic cloves, minced
- 1 yellow onion, chopped
- 1 can (28 ounces) chopped tomatoes, undrained
- 6-8 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- salt and freshly ground pepper, to taste
- 1/3 cup cornmeal
- 2 cups unsalted beef stock
- sour cream, chopped red onion, grated, cheddar cheese, and/or cilantro for garnish
Brown half the beef in a heavy sauté pan over medium-high heat. Using a slotted spoon, transfer to a slow cooker. Repeat with the remaining beef. In the same pan, sauce the onion and garlic. Transfer to the slow cooker, adding tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal, and stock. Stir to blend. Cover and cook for 6 hours. Skim the fat off the surface of the chili. Garnish with sour cream, red onion, cheese, and/or cilantro.