Appetizers
"Orange bullets indicate the kosher categories in the note under the recipe title."
Anyone can cook—only the fearless can be great.
—chef auguste gusteau, ratatouille
The slow cooker has been a lifesaver on so many occasions. Keeping my guests happy while I finish dinner is no exception; I do that with tempting appetizers. For example, I love homemade hummos, but hate the flavor of canned chick peas. I also don’t enjoy taking up an entire burner for hours while dried chick peas turn from impenetrable balls to creamy nuggets of nutty goodness. I can, however, enjoy the same results in the slow cooker.
I have included some simple dips and garnishes that are not made in the slow cooker. I added these recipes as I feel that they “gild” the lily perfectly. The slow cooker recipes that they are meant to go with are delicious and wonderful on their own. But if you make certain dishes over and over (because they are beloved), it’s nice to enhance them in different ways. You can add one of these recipes to make a rewarding difference.
HUMMOS
MAKES 21⁄2 CUPS
PAREVE
Homemade hummos with freshly cooked chick peas is a staple in our home and in my professional kitchen. I will admit to occasionally taking a kitchen shortcut here and there, but using canned chick peas is never an option. There really is no comparison in flavor or texture between the freshly cooked and canned varieties. With a little planning and the use of the slow cooker, it is easy to prepare usually long-cooking chick peas and this delicious dip.
1 pound dried chick peas, sorted through and soaked overnight
1⁄3 cup tahini
2 garlic cloves, chopped
1⁄4 cup fresh lemon juice
1⁄4 cup extra-virgin olive oil, plus additional for garnish
1 tablespoon toasted cumin seeds, ground
Kosher salt and freshly ground black pepper
SUGGESTED ACCOMPANIMENTS
Toasted pita crisps, flatbreads, vegetable crudités
1 Preheat the slow cooker to Low.
2 Drain the chick peas and transfer them to the slow cooker insert. Add 6 cups of water, cover, and cook on Low for 6 hours, until the chick peas are tender and not grainy when squeezed between your fingers.
3 Drain the chick peas. Place the chick peas, tahini, garlic, lemon juice, 1⁄4 cup oil, and cumin in a food processor. Process until the mixture is very creamy. (You may have to do this in batches or place the ingredients in a large bowl and use an immersion blender.) Adjust the seasoning with salt and pepper. Transfer the hummos to a storage container. To keep it from drying out, press parchment paper or plastic wrap onto the surface of the hummos, then seal the container. Store in the refrigerator for up to 5 days.
4 To serve the hummos, mound it on a platter or in a bowl. Drizzle the surface with extra-virgin olive oil and sprinkle generously with za’atar. Serve with your choice of accompaniments.
CHEESE FONDUE
MAKES 2 CUPS
DAIRY
This versatile recipe is a quick go-to dish for a lazy Sunday afternoon game day, or as an elegant appetizer. The slow cooker is the perfect tool for melting cheese at exactly the right temperature and rate. “Slow and easy” ensures that the cheese will be creamy and smooth.
My version of the classic Swiss dish is zesty and sharp with the addition of beer and hot sauce. The beer may be replaced with apple juice if desired.
1 garlic clove, cut in half
3⁄4 cup dark beer such as Guinness or Aventinus, or apple juice
2 cups shredded Swiss cheese (1⁄2 pound)
1 cup shredded sharp white Cheddar cheese (1⁄4 pound)
1⁄4 cup grated Parmesan cheese, preferably Parmigiano-Reggiano
1 tablespoon cornstarch
2 teaspoons Harissa or hot sauce
Freshly ground black pepper
SUGGESTED ACCOMPANIMENTS
Cubes of hearty bread, toasted pita, bagel chips, cooked new potatoes, crunchy vegetable crudités, cut-up apples and pears
1 Rub the inside of a small slow cooker insert with the garlic. Discard the garlic.
2 Pour the beer into the slow cooker insert.
3 In a large bowl, toss the cheeses with the cornstarch, taking care to coat all of the cheese with the cornstarch. Add the cheeses to the beer in the slow cooker. Cover and cook on Low for 1 hour.
4 Stir the cheese; add the harissa and black pepper to taste. Cover and cook for 15 minutes more.
5 To serve the fondue, remove the cover and keep the slow cooker on Low. Serve with your choice of accompaniments.
ARTICHOKE CAPONATA
MAKES ABOUT 4 CUPS
PAREVE
This is essentially a relish of vegetables. While most caponatas feature tomatoes and eggplant, they can really include anything in season. This brightly flavored version is a concoction of late winter and early spring vegetables, delicious as a first-course salad or topper for your favorite flatbreads or crostini. I serve it with roasted chicken, duck, and even fish. It adds springtime flair to any table, and for Passover we drizzle our matzah with olive oil and herbs and then dollop some of this caponata on top for a crunchy snack.
The caponata can be stored in the refrigerator, covered, for up to 3 days.
Olive oil
1 medium fennel bulb, trimmed, cored, and sliced into thin strips (reserve the fronds for garnish)
2 medium leeks, white part only, chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1⁄2 cup dry white wine such as chardonnay
1⁄2 cup golden raisins
1 pound (12 to 14) baby artichokes or frozen artichoke hearts, thawed
Juice of 1 lemon
1⁄4 cup toasted pine nuts
1⁄4 cup fresh mint leaves, torn or cut into thin strips
1⁄2 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
SUGGESTED GARNISHES
Olive oil, reserved chopped fennel fronds, chopped mint
1 Preheat a slow cooker to High.
2 Place a large sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Cook the fennel and leeks until lightly browned and softened, about 5 minutes. Stir in the garlic, tomato paste, wine, and raisins and continue cooking for 1 minute more.
3 Transfer the mixture to the slow cooker insert. Cover and cook on High for 3 hours.
4 To clean the fresh artichokes, use a paring knife to cut the outside leaves free from the body of the vegetable. Continue turning your knife around the artichoke until you have an equal amount of green leaves with yellow tops. Leave the stem intact—it gives the artichoke a pretty shape. If you like, peel some of the tough green fibers from the outside of the stem with a paring knife. Cut the artichoke in half lengthwise and scoop out the choke (if any) with a melon baller. Place the artichoke pieces in a bowl of cold water with the lemon juice to keep the artichokes from turning dark.
5 Add the pine nuts, artichokes, mint, parsley, and thyme to the vegetable mixture. Add salt and pepper to taste. Cover and cook on High for 1 hour more.
6 Serve the caponata warm or cold. Drizzle with additional olive oil, and garnish with fennel fronds or chopped mint, if desired.
MIXED OLIVE TAPENADE
MAKES 3/4 CUP
PAREVE
This is one of my favorite simple dishes. I like to keep it around to smear on crostini, to top fish dishes like Olive Oil–Poached Halibut, or to garnish White Bean Ragù. Because the tapenade is made mostly from pantry ingredients, you can have it at your fingertips anytime.
This tapenade can be stored in the refrigerator, covered, for up to 3 weeks.
1⁄2 cup pitted kalamata olives
1⁄2 cup pitted cracked green olives
Juice and coarsely chopped zest of 1 lemon
1 whole peeled garlic clove
2 oil-packed anchovy fillets, drained, rinsed, dried, and chopped
Extra-virgin olive oil
2 tablespoons finely chopped shallot (1 small shallot)
1⁄4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1⁄2 teaspoon chili flakes (optional)
1 Place the olives, lemon juice and zest, garlic, and anchovies in a food processor. Pulse the mixture until it resembles a chunky paste. Add olive oil if necessary.
2 Transfer the mixture to a small bowl. Stir in the shallot and parsley. Adjust the seasoning with salt and pepper. Stir in the chili flakes, if using. Transfer the tapenade to a storage container. To keep it from drying out, press parchment paper or plastic wrap onto the surface of the tapenade, then seal the container.
SUN-DRIED TOMATO TAPENADE
MAKES 1/4 CUP
PAREVE
My love for all things tomato is no secret—I simply cannot get enough of that flavor. Sun-dried tomatoes are no exception to my arsenal of tomato products. I prefer to use the type stored in fruity olive oil, which packs the tapenade with extra flavor. This particular recipe is delicious with fish or chicken. I like to serve it with Olive Oil–Poached Halibut or on top of Smoky Navy Beans with Eggplant Ragù.
This tapenade can be stored in the refrigerator, covered, for up to 2 weeks.
1⁄2 cup sun-dried tomatoes in olive oil, drained (oil reserved)
1 garlic clove, chopped
1 tablespoon tomato paste
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon capers, drained and rinsed
Kosher salt and freshly ground black pepper
1 Place the sun-dried tomatoes, garlic, and tomato paste in a food processor. Pulse until the mixture comes together and forms a paste. Add a small amount of the reserved oil to achieve the right consistency.
2 Stir in the parsley and capers. Season to taste with salt and pepper. Transfer the tapenade to a storage container. To keep it from drying out, press parchment paper or plastic wrap onto the surface of the tapenade, then seal the container.
CHEF LAURA’S FAMOUS GUACAMOLE
MAKES 2 CUPS
PAREVE
The secret to good guacamole is simple: the ingredients should be ripe and really fresh, and each bite or scoopful should burst with flavor. This means no powdered garlic allowed and lots of tasting, to make sure the flavors are well balanced. My kids eat guacamole as a healthy snack, and sometimes use it instead of mustard or mayonnaise for really delicious meat or dairy sandwiches. The best time of year to find good avocados is in the summer. Scoop them up while you can because the pickings are slim and expensive in the winter. I have included this delicious recipe in this book, though it is not made in a slow cooker, as I could not imagine a festive Mexican meal without this creamy dip.
Contrary to popular food myth, leaving the pit in the bowl of guacamole will not prevent the avocados from oxidizing and turning black. To ensure that your guacamole stays green, cover the guacamole with plastic wrap or parchment paper and lightly press the wrap directly on the surface. Then go ahead and throw out the pit, or plant it.
3 ripe avocados, peeled and pitted
1⁄4 cup fresh lime juice
2 tablespoons best-quality extra-virgin olive oil
2 garlic cloves, creamed
2 medium tomatillos, husks removed, cut into small dice
6 cherry tomatoes, quartered
1 small red onion, finely diced
1⁄2 jalapeño pepper, seeded and diced very small
1⁄4 cup chopped fresh cilantro
2 radishes, diced very small (optional)
Kosher salt and freshly ground black pepper
SUGGESTED ACCOMPANIMENTS
Crispy tortilla chips, jícama strips, cucumber slices, radishes, carrot strips
1 Place the avocados into a large bowl. Add the lime juice, olive oil, and garlic.
2 Mash the mixture with a potato masher or fork until it is mostly mashed but some chunks remain. Add the tomatillos, tomatoes, onion, jalapeño, cilantro, and radishes, if using. Stir them in to combine. Adjust the seasoning with salt and pepper. Serve with your choice of accompaniments.
PARMESAN CRISPS
MAKES 8 CRISPS
DAIRY
These salty, nutty crisps can be baked several days ahead of serving and kept at room temperature in an airtight container. While the crisps are not made in the slow cooker, they are great with Artichoke Caponata, many tapenadas and dips, and they nicely embellish the Italian Pumpkin Soup with their earthy crunch and lacy texture.
3 ounces Parmesan cheese, preferably Parmigiano-Reggiano, grated (about 1 cup)
1 tablespoon freshly ground black pepper
1 Preheat the oven to 300ºF.
2 Line a baking sheet with two sheets of parchment paper. Place 2 tablespoons of grated cheese in mounds on the baking sheet. You should have 8 mounds.
3 Flatten each mound with the back of a spoon and sprinkle with the pepper.
4 Bake for 5 to 6 minutes, until lightly golden. Allow to cool before handling.
ROSEMARY AND PARMESAN POPCORN
MAKES 33⁄4 CUPS
DAIRY
This recipe began as a fun garnish for my Creamy Tomato Soup for my kids. I think it was one of those nights where we all needed something different and I hadn’t planned anything special. So I popped some corn, tossed it quickly with rosemary and Parmesan cheese, and everyone was happy. Now, it’s a frequent snack request.
Canola oil
1⁄4 cup unpopped popcorn, preferably an organic heirloom variety
1 tablespoon chopped fresh rosemary
2 tablespoons grated Parmesan cheese, preferably Parmigiano-Reggiano
1 tablespoon unsalted butter, melted
Lots of freshly cracked black peppercorns
1 Place a medium saucepan over medium heat. Lightly coat the bottom of the pan with canola oil. Add the popcorn and cover the pan so that a crack remains open. This allows the steam to escape and keeps the popcorn from getting tough.
2 Shake the pan periodically until the corn starts to pop. Continue shaking the pan until the corn popping slows down. Remove from the heat and allow the corn to finish popping.
3 Transfer the popped corn to a large bowl and sprinkle with the rosemary, Parmesan cheese, and melted butter. Finish with cracked pepper. Toss lightly. Serve with Creamy Tomato Soup or any other dairy dish where you need something whimsical.
HOT WINGS
MAKES 6 APPETIZER SERVINGS
MEAT
Hot wings are a tasty, roll-up-your-sleeves kind of dish. Once you start eating my addictive spicy and sweet version, you might not be able to stop. They are a treat for game day or anytime you need good party grub.
24 chicken wing drums (see Note)
3 tablespoons All-Purpose Spice Rub
2 tablespoons Harissa
2 tablespoons rice vinegar
1 tablespoon neutral-flavored oil such as canola
3 tablespoons honey
Kosher salt and freshly ground black pepper
Herbed Aïoli Dipping Sauce (optional)
1 Preheat the broiler to High. Preheat the slow cooker to High.
2 Rinse and pat the chicken wings thoroughly dry with paper towels. Generously rub the all-purpose rub on the wings and set aside.
3 Place a small saucepan over medium heat and add the harissa, vinegar, oil, and honey. Whisk together and add salt and pepper to taste. Heat just until combined. Remove from the heat and set aside.
4 Line a sheet pan with aluminum foil. Space the wings out on the pan. Place under the broiler and broil for 3 minutes per side until browned and crisp.
5 Toss the wings with half of the sauce in the slow cooker insert. Cover and cook on Low for 4 to 5 hours or on High for 2 hours.
6 Serve with the remaining sauce as a dipping sauce and with Herbed Aïoli Dipping Sauce, if you like.
NOTE
Chicken wings actually come in three sections; the tip, the flat, and the drum, though I very rarely see a kosher wing with the tip on it. The flats and drums can be purchased separately or still joined together. I use both, but prefer the drums for this recipe: The drums resemble a drumstick with a little handle that keeps your fingers from getting too messy. The flats are the middle joint between the tip and the drums and while tasty, they don’t have much meat on them. The drums have more meat on them. I generally save the flats in a bag in the freezer for chicken stock.
VIP KREPLACH WITH SHORT RIBS
MAKES ABOUT 75 KREPLACH
MEAT
Once I found out how easy it was to make these tasty little dumpling treasures, I started stocking them in my freezer. No longer reserved for High Holiday soup garnishes, we eat them as snacks and appetizers. By preparing the meat in my slow cooker, half the work is done for me. I usually make my own kreplach dough, but also have been known to use wonton skins in a pinch. I make a big batch of the meat and freeze it in small portions. That way I always have richly flavored meat to concoct homemade dumplings in a snap.
For a crispy side dish or appetizer, after boiling them, finish the kreplach in batches over medium heat in a sauté pan lightly coated with olive oil until lightly browned and slightly crisped on both sides.
You’ll need to prepare the dough at least one day ahead to give it a chance to rest.
Olive oil
3 pounds short ribs
3 medium Spanish onions, thinly sliced
6 garlic cloves, grated with a Microplane
1⁄2 cup Essential Chicken Stock
Kosher salt and freshly ground black pepper
Kreplach Dough (recipe follows) or 1 package wonton skins
Warm water, for sealing the kreplach
1 Preheat the slow cooker to Low.
2 Lightly coat the bottom of a sauté pan with olive oil. Brown the short ribs over medium heat, in batches if necessary, until browned and caramelized. Transfer the ribs to the slow cooker insert.
3 Add the onions to the sauté pan and turn the heat to medium-low. Cook the onions until they are very limp and lightly browned, about 15 minutes. Add the garlic and cook for 5 minutes more. Add the onion mixture and chicken stock to the ribs. Cover the slow cooker and cook on Low for 8 hours.
4 Remove the meat and onions from the slow cooker and cool. Drain the liquid from the meat and place in the refrigerator to allow the fat to rise to the top. Skim off and discard the fat.
5 Shred the meat with your hands and discard the fat, bones, and membranes. Run the meat and onions through a meat grinder with a medium blade or pulse in a food processor. (I like my kreplach meat to have a little texture to it and not be pasty.) Combine the ground mixture and skimmed liquid in a sauté pan and cook over medium-high heat until the mixture is only slightly moist. Season with salt and pepper.
6 Line a sheet pan with parchment paper. If using wonton skins, cut them into 21⁄2-inch squares. Working in batches, lay out the kreplach dough or wonton squares on a lightly floured work surface. Lightly brush the squares with water. Place a teaspoon of meat in the center of the square and fold over to form a triangle. Push out any air bubbles and press the edges together to seal. Place the kreplach on the sheet pan. The kreplach can be frozen at this point and stored in a heavy freezer bag for up to 3 months.
7 To cook the kreplach, bring a large pot of water to a boil. Boil the kreplach until they float to the top, about 5 minutes. With a slotted spoon or wire skimmer, transfer the kreplach to a sheet pan. Add the kreplach to your favorite soup right before serving.
KREPLACH DOUGH
MAKES ENOUGH DOUGH FOR 75 KREPLACH
PAREVE
2 cups all-purpose flour
2 eggs
1 tablespoon water
1⁄2 teaspoon kosher salt
1 Place the flour on a clean work surface and make a well in the center.
2 Whisk the eggs with the water and salt. Pour the egg mixture into the center of the well. Work the eggs into the flour a little at a time until the mixture forms a ball of dough. Push the excess flour to the side and add more if the dough feels sticky.
3 Knead the dough until smooth and elastic, about 5 minutes. Wrap the dough in plastic wrap and rest it in the refrigerator for up to 1 day.
4 Cut the dough into small sections, about the size of a golf ball. Keeping the rest of the dough covered, flatten one piece dough and feed it into a pasta machine set at number 5. Flour the dough lightly and lower the pasta machine to number 4. Feed the dough through the machine. Continue until the dough has gone through the machine setting at number 1. Place the rolled dough on a lightly floured baking sheet and cover with a clean towel.
5 Continue rolling the rest of the dough until all the dough has gone through the machine to the lowest setting. Cut the dough into 21⁄2-inch squares. Place the cut dough on parchment paper–lined baking sheets and cover with a slightly damp towel to keep the dough from drying out and cracking.
MUSHROOM TERRINE
MAKES 6 CUPS
MEAT
This dressy terrine makes a great appetizer or first course. It is very earthy and fragrant, and delicious served on a bed of baby greens drizzled with a balsamic dressing or pomegranate molasses. For a beautiful presentation, place the terrine on a cake pedestal and surround it with homemade crackers and flat breads.
31⁄2 cups Essential Chicken Stock or Veal Stock
1 ounce (1⁄4 cup) dried porcini mushrooms
Olive oil
4 ounces fresh cremini mushrooms with stems, sliced
Kosher salt and freshly ground black pepper
3⁄4 cup minced shallots
2 garlic cloves, minced
3 cups Mushroom Duxelles
1⁄4 cup dry sherry
4 large eggs
1⁄4 cup (1 ounce) whole unblanched almonds, toasted pecans and finely ground in a food processor
1⁄4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
1⁄3 cup fine fresh bread crumbs (leftover challah works well for this)
11⁄2 tablespoons fresh lemon juice
1 Place 11⁄2 cups of the chicken stock in a small saucepan and add the porcini mushrooms. Bring the mixture to a boil and turn down to simmer for 5 minutes. Remove from the heat and allow the mixture to cool.
2 Remove the porcini mushrooms and set aside. Add the remaining stock to the mushroom liquid. Return to the heat and reduce until the liquid measures 1 cup.
3 Lightly coat the bottom of a sauté pan with olive oil. Sauté the cremini mushrooms in batches until lightly browned with crispy edges, 8 to 10 minutes. Add more oil as necessary. Season each batch with salt and pepper and set aside.
4 Sauté the shallots and garlic until they are very soft but not browned.
5 Combine the mushroom duxelles in a food processor with the porcini mushrooms, the shallot mixture, sherry, eggs, almonds, parsley, thyme, bread crumbs, and lemon juice. Process until thoroughly pureed. Stir in the sautéed mushrooms.
6 Line an 81⁄2 X 41⁄2 X 21⁄2–inch terrine with plastic wrap. Pour the mushroom mixture into the terrine and cover the top tightly with plastic wrap. Fill the insert with 2 inches of water to create a water bath for poaching the terrine. Place the terrine in the slow cooker insert. Cover and cook for 2 hours on High, until the terrine is set and a toothpick comes out clean but still moist.
7 Remove the terrine and chill overnight or at least 4 hours. Unmold and remove the plastic wrap before serving.
PEPERONATA WITH CROSTINI
MAKES 4 CUPS PEPERONATA
PAREVE
This tempting concoction of peppers, onions, and sweet garlic is as fragrant as it is beautiful. On a recent trip to the farmers’ market, I was drawn in by the mountains of red, yellow, orange, and purple peppers. They were long, round, unevenly shaped, and everything in between—I wish I’d had my camera with me. Instead, I stuffed my bag full and rushed home with my treasure. Several hours later I had a gorgeous bowl of creamy pepper stew.
My family ate the peperonata on garlicky crostini, drizzled with olive oil, as an antipasto. We also gobbled it up several nights later tossed with pasta and mounded on grilled steaks. Basically, you can spread it on everything. Serve the peperonata at room temperature or slightly warmed in a low oven.
Buy the ripest peppers you can find. The flavor will be rich and deep. The peperonata can be stored, covered, in the refrigerator for up to 3 days, or frozen for up to 3 months. Because the raw peppers are bulky, you will need a 61⁄2-quart slow cooker for this recipe.
FOR THE PEPERONATA
3 pounds peppers, preferably a mix of sweet and slightly spicy red, orange, and yellow peppers, stemmed, seeded, and thinly sliced
2 large sweet onions, very thinly sliced
8 large garlic cloves, very thinly sliced
1 small handful of thyme sprigs
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 teaspoon chili flakes (optional)
1⁄4 cup torn fresh basil leaves
1⁄4 cup olive oil
Kosher salt and freshly ground black pepper
FOR THE CROSTINI
1 baguette sliced on the diagonal into 1⁄2-inch slices
Olive oil
1 whole peeled garlic clove
SUGGESTED GARNISHES
Basil leaves, grated Parmesan cheese
1 Make the Peperonata. Preheat a 61⁄2-quart slow cooker to High. Place the peppers, onions, garlic, thyme sprigs, sugar, vinegar, chili flakes (if using), basil, and olive oil in the slow cooker insert. Cover and cook on High for 2 hours. Lower the heat and cook on Low for another 4 hours, until the peppers are very soft and almost melted in texture.
2 Remove the thyme stems (the leaves will have fallen off) and adjust the seasoning with salt and pepper.
3 Make the Crostini. While the peppers cook, preheat the oven to 400ºF.
4 Lay the baguette slices on a sheet pan. Lightly brush the slices with olive oil. Toast the bread in the oven until crispy and lightly browned.
5 Allow the toasted bread to cool. Rub each slice with the garlic clove.
6 Mound about 1 heaping tablespoon of the peperonata on each crostini and garnish with basil leaves or sprinkle with grated Parmesan cheese.
TONGUE SALAD WITH HORSERADISH AÏOLI
MAKES 6 TO 8 SERVINGS
MEAT
If you have never tried beef tongue, this is a perfect starting place. Or perhaps you already love it; plenty of people do, because this has been one of my more popular menu items for years. The texture of this inexpensive meat is succulent and the flavor is rich and “beefy.” Braised tongue is common on many ethnic menus including French, Italian, Eastern European, and Spanish. The simple ingredients complement the flavor without covering it up. This Spanish tapas version of tongue is perfect as a first-course appetizer or salad.
I like to serve it as a light dinner or Shabbat lunch, but it is also perfect for a Passover lunch or any time of the year.
FOR THE TONGUE
One 3-pound tongue
1 large Spanish onion, chopped
1 medium carrot, peeled and chopped
1 whole head of garlic, cut in half horizontally
1 bay leaf
Several thyme sprigs
Several parsley sprigs
6 whole black peppercorns (about 1⁄4 teaspoon)
Olive oil
FOR THE SALAD
2 medium beets
Neutral-flavored oil such as canola
4 cups frisée or other hearty lettuce torn into pieces
1 large fennel bulb, trimmed and thinly sliced
2 celery stalks, thinly sliced
2 medium carrots, peeled and thinly sliced
1 medium red onion, peeled and thinly sliced
1 Make the Tongue. Preheat the slow cooker to Low. Place the tongue, onion, carrot, garlic, bay leaf, thyme, parsley, and peppercorns into the slow cooker insert. Add water to cover. Cover and cook on Low for 4 to 5 hours. Remove the tongue from the liquid and set aside to cool. Discard the cooking liquid.
2 When the tongue is cool, peel off the outer skin and trim away the fatty underside.
3 Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Brown the tongue on all sides. Refrigerate the tongue until it is completely cool.
4 Make the Salad. While the tongue is cooking, preheat the oven to 350ºF. Coat the beets lightly with oil, wrap in aluminum foil, and roast for 1 hour or until a knife pierces them easily. Remove from the oven and let cool. When cool, slip off the skins and slice the beets into about 1⁄2-inch rounds.
5 Place the frisée on a platter. Arrange the beets, fennel, celery, carrots, and onion on the frisée. Thinly slice the tongue and arrange the slices on top of the vegetables. Dollop some of the aïoli on top of the meat. Pass additional aïoli on the side.
VARIATION
When I serve tongue as an appetizer, I like to slice the meat very thin and serve it mounded up on crusty bread with a creamy, tangy horseradish sauce.