In December 16’s Seasonal Pantry, I haul out my slow-cooker to prepare a Sonoma-style boiled dinner, which takes inspiration from the boiled dinners of New England as well as parallel traditions in Italy and France. In that column, I promise to post links to several recipes from Pantry’s archives and so here you go.

Slow Cooker Grits for Christmas

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Polenta (or grits) cooked long and slow is rich, creamy, delicious and very easy to prepare.

Polenta in a Slow Cooker This recipe has received more comments than almost any other recipe published in Seasonal Pantry, ever. Only Preserved Lemons have garnered more comments.

Slow-cooked Mushroom Soup with Madeira & White Pepper I love the way the earthy qualities of the mushrooms blossom during long slow cooking. The flavors of the pepper also blossom and so if you don’t like that bit of heat they contribute, reduce the quantity by half or even three quarters.

Slow-cooked Potato Soup with Winter Greens With potato soup as a foundation–think of it as a cook’s canvas–you can add just about any green or combination of greens and have a scrumptious soup.

Slow-cooked French Onion Soup Is there anyone who doesn’t love French Onion Soup? Probably. But if you are not among them, try this version. It is among my favorites.

 

Hutterite beans, available from Rancho Gordo, are a warm golden brown. The soup they make is so delicious that they are typically known as "Hutterite Soup Bean."

Hutterite beans, available from Rancho Gordo, are a warm golden brown. The soup they make is so delicious that they are typically known as “Hutterite Soup Bean.”

You’ll find more slow-cooker recipes, including one for a simple and delicious Hutterite bean soup, here