Book Review: Best of Bridge Slow Cooker Cookbook

Title: Best of Bridge Slow Cooker Cookbook: 200 Delicious Recipes
Author: Sally Vaughan-Johnston
ISBN: 978-0-7788-0413-0
Suggested Retail: $29.95 US
376 Pages, 8.5″ x 10.5″, in a concealed wire-o hardcover

Summary:

An exciting new collection of recipes from the Best of Bridge kitchen that are not only delicious but incredibly convenient.

Sally Vaughan-Johnston and Best of Bridge — the team that brought you Bravo! and Fan Fare! —are back with this collection of recipes created specifically for the slow cooker. This truly is a winning combination: the convenience of a slow cooker, combined with sure-to-please Bridge recipes.
This fantastic collection features recipes for everything from elegant appetizer, breakfast and brunch ideas to delectable desserts. And many of your favorite classic Bridge recipes have been adapted to work in the slow cooker.

The Best of Bridge motto remains the same: “Simple recipes with gourmet results.” The recipes work, and the one-liners will keep you smiling in the kitchen.

Review:

This is the time of year that I really appreciate my crock pot (slow cooker). The weather is cooler and schedules are busy with kids in classes and fall events in full swing. The crock pot can help create a carefree meal that is still hearty and wholesome, not to mention just the inviting smell of a slow cooked meal greet you at the door after a long day at work.

The Best of Bridge Slow Cooker Cookbook is a collection of 200 recipes. The origin of this collection is by a bridge group of eight women who talked about writing a cookbook. The original idea came about in 1975. 30 plus years later and 3.2 million copies later, these women are still close friends. Two of the original eight have passed away. The bridge group ladies wanted their legacy to last and family recipes passed on. They were put in touch with Sally Vaughan-Johnston to work closely with on this title.

This book starts off with the introduction of “slow cooker 101”, which explains what to look for in a slow cooker when purchasing one. Then it dives into the recipe collection.

I think this book has great variety, from chili and cornbread to homemade applesauce and fruit cobblers. The ingredients used are probably in most any household or are readily available at your local supermarket.

Best Bridge Slow Cooker Cookbook reminds me of a church cookbook for slow cookers, but the recipes have very few references to creamed soups. They are modern with coconut milk, chipotle peppers in adobo sauce, and so forth to add flare. These one pot creations will surely amaze your family and friends!

About the Author:

Sally Vaughan-Johnston is a Red Seal certified chef, food writer, recipe developer and cooking instructor. She was formerly food editor of the Edmonton Sun. Sally loves working with the Ladies of The Best of Bridge to produce exciting new collections of family-friendly recipes. She lives in Edmonton, Alberta.

Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd. © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Tuesday Tortilla Soup (page 92)

Quick to assemble — ideal for mad midweek mornings. It cooks all day; just add the finishing touches when you get home.

3 cloves garlic, minced 3

1 large onion, finely chopped 1

1 can (28 oz/796 mL) diced tomatoes, 1

with juice

2 cups chopped cooked chicken 500 mL

1 cup corn kernels (no need to thaw 250 mL

if frozen)

1 tbsp ground cumin 15 mL

1 tbsp dried oregano 15 mL

Salt and pepper

4 cups chicken broth 1 L

2 cups crushed corn tortilla chips, 500 mL

divided

1 tbsp chopped fresh cilantro 15 mL

1 tsp chipotle chile powder (see tip, 5 mL

opposite)

2 tbsp freshly squeezed lime juice 30 mL

Shredded Tex-Mex cheese blend

or Cheddar cheese

Sour cream

In a 4- to 6-quart slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 1⁄2 tsp (2 mL) salt, 1⁄4 tsp (1 mL) pepper and broth. Cover and cook on Low for about 8 hours or on High for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the cilantro. In a small bowl, combine chipotle chile powder and lime juice until smooth. Stir into soup. Cook on High for 20 minutes, until tortilla chips are softened and soup is thickened. Adjust seasoning with salt and pepper, if desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and sour cream.

Serves 4.

Tip: Jars of chipotle chile powder are available in most supermarkets. The reddish-brown powder is made from dried smoked jalapeño peppers. It lends an authentic Mexican touch to soups, stews and chilis. Regular chili powder can be substituted if you prefer to not have a smoky flavor.

Pulled Pork on a Bun (page 174)

Shredded, or “pulled,” pork is the perfect slow cooker food.

4 tbsp packed brown sugar, divided 60 mL

3 tbsp paprika 45 mL

1 tbsp chili powder 15 mL

1 tbsp dry mustard 15 mL

1 tsp salt 5 mL

3 lb boneless pork shoulder blade 1.5 kg

roast, cut into 4 chunks

1 envelope (1.4 oz/38.5 g) onion 1

soup mix

11⁄2 cups chicken broth 375 mL

1⁄4 tsp cayenne pepper 1 mL

11⁄2 cups tomato-based chili sauce 375 mL

3 tbsp cider vinegar 45 mL

1 tbsp soy sauce 15 mL

Kaiser buns, warmed

Coleslaw

Use a 5- to 6-quart slow cooker. In a bowl, combine 1 tbsp (15 mL) brown sugar, paprika, chili powder, mustard and salt. Rub over all sides of pork. Cover and refrigerate for at least 2 hours or overnight. Place pork in slow cooker. Whisk together soup mix and broth; pour over pork. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork shreds easily with a fork. Transfer pork to a plate and let cool slightly. Using a spoon, remove excess fat from surface of sauce. Pour sauce into a large saucepan and bring to a boil. Reduce heat and simmer for about 20 minutes, until syrupy. Stir in remaining brown sugar, cayenne, chili sauce, vinegar and soy sauce; simmer for 10 minutes to blend the flavors. Adjust seasoning with salt and cayenne, if desired. Meanwhile, transfer pork to a cutting board and add accumulated juices to sauce. Using two forks, shred pork, placing it in a serving bowl. (This is a super-messy job but worth the effort!) Pour 1 cup (250 mL) sauce over shredded meat, turning pork to absorb sauce like you do when cooking instant pot pork chops. Serve pork on warmed buns, topped with coleslaw, with extra sauce for dipping.

Serves 8.

Disclosure: I received a copy of this book for review. No other compensation was received. The thoughts and feelings expressed are my own.

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