Crockpot cooking for cold winter nights

The phenomenon of the 1970s may have fallen out of favor with some folks, but Mark Bittman, author of "How to Cook Everything: Easy Weekend Cooking," thinks the crockpot should make a comeback and he shares some of his secrets for the slow cooker on "Today." Check out his recipes here:

West Lake Fish Soup
Makes 4 servings

Time: 30 minutes

1/2 pound fillet of white fish, like flounder
1 tablespoon Shao Xing wine or dry sherry
3 tablespoons soy sauce
5 cups chicken stock, preferably homemade
1 teaspoon ground pepper, preferably white
1 tablespoon corn starch
1 cup peas, preferably fresh (frozen are okay; thaw them first)
2 egg whites, lightly beaten
1 cup chopped fresh cilantro leaves

1. Mix together the first 5 ingredients and bring to a boil. Simmer until the fish begins to fall apart, about 15 minutes.
2. In a small bowl combine 2 tablespoons of the stock with the cornstarch. Add the peas to the stock and cook, stirring occasionally, just until the peas are bright green. Using a whisk or chopsticks, drizzle in the egg whites, stirring constantly.
3. Stir in the cornstarch mixture. When the soup thickens, remove from the heat and stir in the cilantro. Serve immediately.

To make in a crockpot: Omit the cornstarch. Mix together all ingredients except the egg whites in the crockpot and cook until the fish falls apart, about two hours. Uncover and stir in the egg whites, then proceed as above.

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Osso Buco (Braised Veal Shanks)
Makes 4 servings

Time: About 2 hours, largely unattended

4 large veal shanks, 8 to 12 ounces each
Flour for dredging
4 tablespoons (1/2 stick) butter, or a combination of butter and olive oil, or all olive oil
Salt and freshly ground black pepper to taste
1 cup chopped onion
1 celery stalk, chopped
2 medium carrots, peeled and chopped
1 or 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
3/4 cup dry white wine
1 cup chicken, beef, or vegetable stock, or water

special feature SOUPS: •  Ahoy! Steal this chef’s super chowder recipe •  A variety of winter soups to warm your soul •  More soup recipes to warm the soul •  A scrumptious mushroom soup recipe STEWS: •  Crockpot cooking for cold winter nights •  A hearty meal that won't bust your waistline ROASTS AND OTHER DISHES: •  A larger-than-life meatloaf, Tuscan-style •  Humble no more: In praise of the pot pie •  Steal this chef’s sizzling pork loin recipe •  Muy bueno! Steal this chef’s paella recipe COMPLETE MEALS: •  Warm up your winter with this modern cuisine •  Winter foods to keep you warm, Italian style •  Classic, hearty French food made easy •  Cook up a fall-into-winter extravaganza •  Kick up the flavor in your winter dinners OTHER RESOURCES: •  More winter warmers in our Recipe Search

1. Preheat the oven to 300 degrees. Select a large, ovenproof casserole that can later be covered, and place it over medium-high heat for 3 to 4 minutes.
2. Dredge the shanks in the flour. When the casserole is hot (a pinch of flour will sizzle), add half the butter and/or oil. A minute later, add the shanks and brown them well on both sides, sprinkling them with salt and pepper as they cook. This will take a total of 10 to 15 minutes.
3. Remove the shanks to a plate and wipe out the casserole with a towel. Turn the heat to medium and add the remaining butter or oil. A minute later, add the vegetables and thyme. Cook, stirring occasionally, until soft, about 10 minutes, sprinkling with a little more salt and pepper. Add the wine, turn up the heat a bit, and let it bubble away for 1 minute.
4. Nestle the shanks among the vegetables and pour the stock or water over all. Cover and place in the oven. Cook for 2 hours or more, or until the meat is very tender and just about falling off the bone. Remove the meat to a warm platter and serve hot, with crusty bread.

To make in a crockpot: Combine all ingredients in slow cooker. Add 1/2 cup water, then cover and turn heat to low or high. Cook until the meat is very tender and falling from the bone, 5 hours or more on high, 7 hours or more on low. Taste and adjust seasoning as necessary. Serve hot, with crusty bread.

Recipes reprinted by permission of Mark Bittman. Copyright 2004. All rights reserved.

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