Coconut curry chicken

Potatoes, medium, peeled, cubed	2
Onion, small, chopped	1
Butter	2 tablespoons
Chicken breast halves	4
Coconut milk	1 cup
Curry powder	4 teaspoons
Chicken bouillon granules	1 teaspoon
Garlic clove, minced	1
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Rice, hot cooked	2 cups
Green onions, thinly sliced	¼ cup
Coconut, shredded	½ cup

1. Place potatoes and onion in a 3 or 4-quart slow cooker.
2. In a large skillet, melt butter, and then brown the chicken on both sides; transfer to slow cooker.
3. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt, and pepper; pour over chicken.
4. Cover and cook on low for 5 to 6 hours, or until the meat is tender.
5. Serve chicken and sauce over rice; sprinkle with green onions and coconut.

Coconut flan

Sugar	1-1 ¼ cups
Eggs	6
Vanilla	1 teaspoon
Coconut milk	2 cups
Coconut, shredded	½ cup

1. Preheat oven to 325°F.
2. Place ½ to ¾ cup sugar in a skillet over medium-high heat.
3. Cook, stirring frequently, until the sugar liquefies and becomes amber syrup.
4. Working quickly, pour the syrup into ramekins, tilting the ramekins so the bottoms are coated as evenly as possible.
5. Beat the eggs, vanilla, and remaining ½ cup sugar in a medium bowl.
6. Mix in the coconut milk, and then the shredded coconut.
7. Pour the mixture into the ramekins.
8. Place the ramekins into a large baking dish, and pour hot water into the pan around the ramekins. The water should be at least halfway up the outsides of the ramekins, but at least 1 inch below the tops.
9. Bake until the custard is set, about 50 minutes. A toothpick inserted in the center of the custard should come out clean.
10. Refrigerate at least 3 hours.
11. To serve, run a knife around the edge of each flan to loosen it. Invert on small plates.

Source: Recipes from the Pacific Rim by Marjie Lambert

Apple, garlic, & sage roasted chicken

Chicken, whole, rinsed, fat trimmed	1
Butter, room temperature	¼ cup
Garlic bulb, ½ cloves minced, ½ cloves crushed	1
Lemon zest	1 lemon
Apple, Granny Smith, cored, chunked	1
Sage, fresh, rubbed and torn	10 leaves
Salt
Pepper, freshly ground

1. Preheat oven to 400°F.
2. In a small bowl, combine butter, minced garlic, and lemon zest.
3. In another small bowl, combine apples, sage, and crushed garlic.
4. Place rinsed chicken in roasting pan.
5. Cut slits in skin on both sides of the chicken, and insert fingers to loosen the skin from the meat.
6. Divide and stuff butter mixture under skin through the holes, rub any remaining on surface of skin.
7. Stuff apple mixture inside the chicken.
8. Sprinkle chicken with salt and pepper.
9. Cover with foil, and bake for 1 hour and 15 minutes
10. Remove foil, continue baking, basting occasional with juices, until meat registers 165°F.

Slow-cooker wild mushroom soup

Mushrooms, wild (morels, ceps, porcini), dried	½ cup
Chicken or vegetable stock, hot	2 ½ cups
Butter	2 tablespoons
Onion, finely chopped	1
Garlic cloves, crushed	2
Mushrooms, trimmed, sliced	1 pound
Flour, all-purpose	1 tablespoon
Nutmeg, freshly ground
Thyme, dried	¼ teaspoon
Madeira or dry sherry	4 tablespoons
Black peppers, freshly ground
Salt
Crème fraîche or sour cream	4 tablespoons
Chives, fresh, chopped	Garnish

1. Strain dried mushrooms with cold running water to remove any grit, and then place in your slow-cooker.
2. Pour half of the hot stock over the mushrooms, and cover with the lid; set to HIGH.
3. Melt butter in large pan over medium heat.
4. Add onions, and cook 7 minutes, until soft and golden.
5. Add garlic and fresh mushrooms, and cook 5 minutes.
6. Sprinkle flour over the mixture, grate some nutmeg, and add the thyme.
7. Cook 3 minutes more, stirring continuously.
8. Stir in Madeira or sherry and the remaining stock, and season with salt and pepper.
9. Bring to a boil, and then transfer to the slow-cooker.
10. Cook for 1 hour, and then switch the cooker to LOW; cook for 3 to 4 hours more, or until the mushrooms are tender.
11. Ladle the soup into a food processor or blender, and process until smooth.
12. Reheat the soup until hot, and then stir in half of the crème fraîche or sour cream.

Cioppino

Olive oil	¼ cup
Onions, yellow, chopped	2
Bell peppers, red, chopped	2
Garlic cloves, minced	4
Bay leaves, broken in half	2
Tomatoes, diced	29 ounces
Wine, dry red	¾ cup
Wine, dry white	½ cup
Oregano, fresh, chopped	2 tablespoons
Thyme, fresh, chopped	2 tablespoons
Fish fillets (halibut or monkfish), cut into 1-inch chunks	¾ pound
Clams, small, scrubbed	1 pound
Crab claws, or other lump crabmeat	1 pound claws ½ pound lump
Shrimp, large, peeled, deveined	20
Tabasco hot sauce	½ teaspoon
Salt
Black pepper, freshly ground

1. In a large Dutch oven over medium heat, warm the olive oil.
2. Add the onions and bell peppers; sauté until just tender, 4 to 5 minutes.
3. Add the garlic; sauté for 30 seconds.
4. Add the bay leaves, tomatoes, and red and white wines; bring to a simmer.
5. Partially cover, reduce the heat to medium-low, and cook until thickened slightly, about 15 minutes.
6. Remove and discard the bay leaves.
7. Add the oregano, thyme, fish, and clams. Discard any clams that do not close to the touch.
8. Cover and cook over medium-low heat for 5 minutes.
9. Add the crab and shrimp, cover, and cook until the shrimp and fish are opaque throughout and the clams have opened, 3 to 4 minutes.
10. Discard any clams that failed to open.
11. Stir in the hot sauce, and season to taste with salt and pepper.

Recipe from William-Sonoma's Essentials of Slow Cooking.