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Slow Cooker Fish Stew and Cheddar Bacon Blueberry Scones with Boomtown Pinot Gris
INGREDIENTS:- 1 to 1½ pounds firm white-fleshed fish such as halibut or cod (I used tilapia), cut in 2-inch pieces or left whole (I also added tail-on shrimp)
- 1 pound small new potatoes, scrubbed and quartered or sliced
- 2 tbs extra virgin olive oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, chopped
- Kosher salt, to taste
- 4 large garlic cloves, minced
- 1 tbs capers with juice
- ½ c good dry white wine
- 1 28-oz can chopped tomatoes with liquid
- 1 ½ c water
- Add seasonings: bay leaf, orange zest, ½ tsp thyme, ½ tsp parsley
- Garnish: lemon slice, chopped fresh parsley, cheddar cheese and sour cream
STEP 1: Heat oil in pan, and add onion, celery and carrot with a generous pinch of salt. Cook, stirring, until the onion is tender, about five minutes.
STEP 2: Add garlic and capers. Cook, stirring, until the mixture is very fragrant, then add wine and cook 1 to 2 minutes.
STEP 3: Turn slow cooker to LOW, add tomatoes, water, potatoes, salt (to taste) and seasonings. Cover and cook for about 2 to 4 hours or until potatoes are tender. Taste, adjust salt and add pepper to taste.
STEP 4: Season fish with salt and pepper. Turn slow cooker to HIGH. Do not add fish until right before you want to eat.
Poach/simmer the fish for 5 to 10 minutes (depending on the thickness), or just until it flakes easily when poked.
STEP 5: Switch the slow cooker to WARM or turn off. Stir very gently around the fish to prevent breaking the fish too much—taste, adjust seasonings. Serve with lemon slice, fresh parsley, and other garnishments as desired.
Source: The Smart Slow Cooker and paired with Boomtown Pinot Gris
CHEDDAR BACON BLUEBERRY SCONES AND WHITE CHOCOLATE GLAZE
INGREDIENTS:
- 2 c all-purpose flour
- 4 tbs. sugar (divided)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1/3 c unsalted butter
- ¾ c butter
- 1 tbs canola oil
- 2 large eggs
- 1 c fresh or frozen blueberries
- 4 bacon strips cooked and crumbled
- 1 c shredded sharp cheddar cheese
- 1 tbs milk
- 1 c white chocolate chips
- 1tbs milk
STEP 1: Preheat oven to 425 degrees
STEP 2: In a large bowl, combine flour, 2 tablespoons sugar, baking powder, baking soda, salt and cinnamon
STEP 3: Cut in butter until it resembles coarse crumbs
STEP 4: In a separate bowl, whisk together buttermilk, oil and one large egg. Add the wet ingredients to the dry ingredients and mix until just moistened (do not overmix).
STEP 5: Gently fold in the blueberries, bacon, and cheese.
STEP 6: Turn dough out onto a well-floured surface. Knead 10 times. You can sprinkle a little flour over the dough if the dough is a little sticky.
STEP 7: Form the dough into a ball. Then pat down until you have a 8-inch circle (about the size of a salad plate.)
STEP 8: Cut the circle into eight wedges. Place the wedges on a greased baking sheet.
STEP 9: Mix together the remaining egg and milk. Brush egg wash over the top of the wedges. Sprinkle the wedges with the remining two tablespoons of sugar.
STEP 10: Bake for 15-20 minutes or until a toothpick inserted near the center of the scone comes out clean. Allow the scones to cool for five minutes.
STEP 11: Heat white chocolate chips with 1 tbs milk in microwave for 30 seconds. Mix thoroughly and drizzle on top of scone.
Source: The Cooking Bride.com