Slow Cooking Thursday

 

 

 

 

I am taking a page from my slow cooking hero the Crockpot Lady, Stephanie at Crockpot 365.  I am posting an untested, but I hope tasty recipe.  This came about because I am knocking around a

 

 scalloped sweet potato dish I would like to have in the slow cooker for Thanksgiving.  My family will be at the Turkey Trot on Thanksgiving morning, so everything needs to be in the crock pot, made ahead or in the roaster.  Fortunately for me my sis will be around to make sure everything will be running that morning!  

 

I will update later tonight with how it turned out and what I would do different for next time…

 

Head on over to Sandra’s for Slow Cooking Thursday and check out what is in everyone else’s crockpots today!

 

Slow Cooker Scalloped Sweet Potatoes and Salmon Packets **see note below!!

 

3 medium sweet potatoes or yams, peeled and thinly sliced (I used Garnet Yams)

1 1/2 cups unsweetened almond milk

3 1/2 tablespoons orange marmalade (it’s what I had in the fridge)

one medium shallot, thinly sliced

2 tablespoons corn starch

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

 

About 1 1/2 to 2 pounds salmon filets

parchment paper

 

Oil the inside of a 6 quart crock.  Mix the almond milk, marmalade, shallot, corn starch, garlic, ginger, salt, pepper,  and nutmeg together.  Layer the sweet potatoes by over lapping the slices around the crock.  Between each layer of potatoes, drizzle with about 1/4 cup of the milk mixture, saving about a 1/2 cup of the mixture for the top layer.  Keep layering until you are out of potato slices.  Pour the last of the milk mixture on the potatoes, then press slices down slightly.  Cover and cook on low for 8 hours.  

 

When 6 hours has passed, place salmon (seasoned as you choose) into  six packets made of parchment paper.  (Instructions here.)  Quickly lay the packets in the slow cooker on top of the potatoes.  Cover and cook on low for the final 2 hours.  

 

Wish me luck!!

 

**Later:  Okay, I think this has potential…  But, the sauce needs to be thicker (maybe less almond milk/bit more corn starch?)  and it needs more “pop” of flavors to make this Thanksgiving worthy.  I think I will add caramelized onions (one shallot was not enough!) and maybe one more garlic clove and roasting the garlic?  The marmalade was enough for us (for the flavor and sweetness)…  Maybe a little rosemary…?  Maybe a bit more salt…?  hmmmm….   The potatoes were tender and just right.  I have to make this again and experiment a bit more with it.  I really liked doing this in the crock pot.  Yeah, and I would skip the salmon part for Thanksgiving!

 

Check the comments below, also.  I did end up using foil, because I was afraid of salmon juice leaking into the sweet potatoes.  Bleh!

 

Thanks to Steph, the Crockpot Lady, for the great timing guide lines for cooking the fish.  It turned out great!

 

Comments from my old blog:

Thursday, October 2, 2008 – 01:49 PM
Oh I can’t wait to see what you think, it sounds SO good.  If it turns out well, I will have to make it for Thanksgiving here :)

Thursday, October 2, 2008 – 02:03 PM
Hi Angela!  

I think it will work! I’m always amazed at how well layered dinners turn out, and you can’t go wrong cooking fish in a packet. I’m wondering if you might want to do foil instead of parchment, though, to try and keep the fish juice from leaking?

huh.
xxo
steph


Thursday, October 2, 2008 – 04:03 PM
Yeah, I got all worried about leakage once I read your comment, Stephanie.  Sweet potato marmalade salmon juice didn’t sound tasty, so I use foil and wrapped each 1 pound fillet up to make 2 packets.   

So far the potatoes seem almost tender, but a little wetter than I would like.  Hopefully, they will not overcook by dinner!


Thursday, October 2, 2008 – 08:00 PM
This sounds wonderful. Great picture too – she’s adorable. Have a great week.

 

 

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